The Lidl Ireland Takeover: Week 1

Hey guys, I hope you’re all keeping very well! 😀

So, I have some exciting news! For the next while I’ll be doing a social media takeover with Lidl Ireland to bring you some new, nutritious Endorphin Stew recipes all under the the massive range of great ingredients Ireland’s freshest supermarket chain has to offer. 🙂 I’ll also be trying my utmost best to make these recipes coincide with the specials you’ll find in store on the given weeks too.


Overall, I’m very pleased with how this week’s recipes turned out. Some you may have tried similar versions of before, and some may even be a little alien to you. Don’t worry though, I promise that every one of them turned out super tasty. None of the recipes are difficult to make either, so don’t panic about making a mess! To celebrate this exciting time with me, you might go and try one or two out…choose to live a little. 😉

I’d be delighted to see how the recipes turn out for you all, and if you’d like to share your progress, just tag myself or @lidlireland on Instagram or simply hashtag #endorphinstew in your posts. 😀

Blueberry Oat Scones

Scones 1


  • Oatilicious Jumbo Porridge Oats, 265g
  • Casaburo Olive spread, 90g
  • Coolree Creamery Milk/Milbona sweetened soy milk, 110ml
  • Belbake Brown sugar, 25g
  • Connell Farm Egg whites, x2
  • Belbake Baking powder
  • Kania Salt
  • Blueberries, 1/2 a punnet
  • Extra flour for kneading


  1. Preheat the oven to 180 degrees Celsius.
  2. To an electric mixture, or by hand, mix the olive spread and sugar together until an even, fluffy mixture forms.
  3. Add in the egg whites and mix for a further minute.
  4. Slowly add half the quantity of milk to the mixture and mix.
  5. After measuring out the jumbo oats, finely mill them in a Nutrition Mixer or high-powered blender (they must be of flour consistency to end with).
  6. Add 1 tblspn of baking power and 1 teaspn of salt to the milled oats and mix well.
  7. Add your dry and wet mixture and mix thoroughly. Add in the rest of your milk slowly to ensure that the mixture doesn’t become watery. Add in your blueberries and give it all another quick mix.
  8. Onto a clean countertop, knead the dough over some more flour for about 3 mins before breaking it up into 6 equal-sized portions.
  9. Onto a lined baking tray, spread out the scone mixtures. Pat each one down gently with the back of a tblspn to make sure the scones don’t come out too circular.
  10. Bake the scones for approx. 15-17 mins and more if a skewer pierced into the largest scone doesn’t come out clean.
  11. Leave scones on a cooling rack for at least 10 mins before serving.
  12. These scones go really well with some olive spread and jam or natural yogurt and some squashed raspberries. 🙂

Wholesome Chicken Stew

Stew 2


  • Bally Manor Irish Chicken Breast Fillets/Quorn ‘chicken pieces,’ x1 pkt
  • Deluxe Rapeseed oil, 2 tblspns
  • Kania vegetable stockpots, x2
  • Fresh chopped parsley, 3 tblspns
  • Medium sized sweet potato, x3
  • Large carrots, x2
  • Celery stick, x2
  • Large red onion, x1
  • Kania Sea salt, 2 teaspns
  • Kania Black pepper, 2 teaspns
  • Belbake Cornflour, 3 tblspns


  1. Preheat the oven to 180 degrees Celsius.
  2. Peel, chop and dice your sweet potatoes, onion, parsley, celery and carrots.
  3. Add all to the casserole dish along with your Chicken/Quorn pieces. Drizzle on the rapeseed oil followed by the salt, pepper and cumin.
  4. Mix 500ml of boiling water with your veg stock pots and corn flour.
  5. Add your relatively thick liquid into the casserole dish. If needed, add in some more water until a layer of it just about covers all the veggies.
  6. Mix the contents well with a wooden spoon before covering the dish and baking for approx. 1hr 30 mins, or until the veggies are fully tender. Make sure to carefully remove the casserole dish and stir the contents every half hour.

Pesto Turkey Joint (Serves 4)

TJ 2


  • Bally Manor Fresh turkey joint, 1 pkt
  • Meadow Fresh Basil Pesto
  • Medium sized sweet potato, x3
  • Medium sized rooster potato, x3
  • Fresh basil, 3 tblspns
  • Kilderg Squeezy Honey
  • Large red onion, x1
  • Aubergine, x1
  • Garlic clove, x2
  • Tenderstem broccoli, 1 pkt
  • Kania Salt and pepper
  • Deluxe Rapeseed oil
  • Blue Dragon Soy sauce, 2 tblspns
  • Fresh lemon juice, 1 tblspn
  • Pumpkin seeds, 2 tblspns  (seasonal stocking)


  1. Preheat the oven to 180 degrees Celsius.
  2. Into a casserole dish with a few drops of water poured onto the base, add your turkey joint. Cook 5 mins in the oven for every 100g, plus another 30 mins approx.
  3. Peel, wash and chop your potatoes. Tumble them into a medium sized pot, barely cover the top layer of potatoes with boiling water. Place over a medium heat, cover with a lid and leave for approx. 30 mins, checking regularly.
  4. 5 mins before you take the potatoes off the hob to drain and mash, place 1 tblspn of honey into a small pot of boiling water. Dissolve the honey before adding in the fresh basil leaves. Give them a quick stir before removing them from the water.
  5. After draining and mashing your mixed potatoes, stir the honey dipped basil into them and set aside for now.
  6. Peel, chop and dice your onions and aubergine. Sauté them in some rapeseed oil for a couple of minutes before adding in the crushed garlic gloves, 1 tbl spn of honey an salt. Place a lid over the pan, taking off to stir regularly. Heat the veggies until they reduce down and the Aubergine in particular is moist enough to eat.
  7. Into a small baking tray, add the Tenderstem broccoli pieces, drizzle with soy sauce, lemon juice and rapeseed oil, followed by some salt. Bake for approx. 15-20 mins making sure they broccoli florets don’t crisp up too much.
  8. Make sure the Turkey is fully white throughout before serving. Use the fresh pesto as a sauce for your meat and, voila, a delicious, wholesome meal served!

Mango and Kale Smoothie (Makes 2 Large)

Kale Smoothie 1


  • Frozen mango cubes, 2 cup
  • Frozen banana slices, 2.5 cup
  • Kilderg Squeezy Honey, 1.5 tblspn
  • Fresh kale, leaves from 2 large stalks
  • Milbona Sweetened soy milk or milk/water plus an extra .5 tblspn of honey
  • Alesto Cashew nuts and pomegranate seeds (optional)

For a yogurt base:

  • Coolree creamery natural yogurt
  • Pomegranate seeds, 1 cup/chia seeds, 3 tblspns
  • 2 tblspns Kilderg Squeezy honey


  1. If you choose to add a yogurt base to your smoothie, simply stir the honey and your option of seeds (or both) into the tub of yogurt and distribute the mixture amongst the bottom of large pint-sized glasses. Leave overnight in the fridge for the seeds to soak into the yogurt.
  2. Add the smoothie ingredients into a high powered blender, or Lidl’s Nutrition Mixer (making sure to wash the fresh kale), followed by approx. 1/4 a cup of your liquid and more if it becomes too difficult to blend up the frozen fruit.
  3. When the smoothie is ready to serve, you can also garnish the top with a few cashews or pomegranate seeds. Enjoy the deliciously refreshing treat!

Kale Turkey Burgers (Makes 4)

Turkey Burgers 1


For the burgers:

  • Bally Manor Fresh Irish turkey mince, 350g
  • Connell Farm Eggs, x2
  • Batts Dijon mustard, 1 tblspn
  • Wholegrain bread blended, x3 slices
  • Freshona Tomato purée, 1 tblspn
  • Hot sauce, 4 drops
  • Freshly chopped parsley, 2 tblspns
  • Fresh kale (wilted in microwave for 1 min) leaves from 2 large stalks
  • Kania Salt and pepper
  • Deluxe Rapeseed oil

For the side:

  • Large sweet potatoes, x2
  • Kania Cayenne pepper, 2 tblspns
  • Deluxe Rapeseed Oil
  • Golden Sun Wholegrain brown rice, 1/2 a bowl
  • Bell peppers, x3
  • Coolree Creamery Natural yogurt
  • Kanpur Garden Mango chutney
  • Fresh vine tomatoes
  • Spinach leaves


  1. Preheat the oven to 180 degrees Celsius.
  2. Peel, wash and chop up your sweet potatoes into chunky chip sizes. Spread the rapeseed oil out over two large trays using some kitchen paper, evenly disperse your sweet potato fries, sprinkle on the cayenne pepper and drizzle them with some more oil. Bake for approx. 30-35 mins or until the chips are crispy and golden.
  3. Add all of the turkey burger ingredients to a mixing bowl. Using a spoon or thoroughly washed hands, mix everything together very well and then roll the mixture into 4 equal-sized burgers. Leave them all on a side plate for now.
  4. Drizzle a little rapeseed oil onto a large sized pan. When the oil is hot, place your burgers onto it, cover them with a lid and bring down to a low heat.
  5. Flip your burgers after five minutes and keep an eye on them until they’re all fully cooked throughout. Place aside.
  6. To make your pepper cups, chop all 3 in half, remove the insides and fill with the boiled rice. Stuff them with some small, chopped vine tomatoes, drizzle with rapeseed oil and bake for approx. 12 mins (more if needed).
  7. A nice sauce to have with the sweet potato fries is a dollop of natural yogurt mixed with a teaspn of mango chutney. I find the turkey burgers very flavoursome as they are so a drizzle of olive oil onto them do me .

As always, thanks so much for taking the time to read this today guys! 😀 If you’re interested in keeping up with future posts, you can check me out on Facebook and Instagram. 🙂 You could also drop your email into the subs box below. 😉

Until the next time,

Happy healthy eating,

Ryan. 😀




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