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TODAY provides delicious, versatile and homemade goodness for all occasions. From get-togethers, picnics, birthday parties and office occasions, the TODAY range of products will never let you down. 

TODAY offers affordable and convenient meal solutions allowing you to spend less time in the kitchen and more time with your loved ones.

Products

– Burger Patties
– Mini Cheese Rolls
– Mini Chicken Rolls
– Mini Mexican Chilli Rolls
– Mini Pizzas
– Mini Sausage Rolls
– Mini Savoury Herb Rolls
– Mini Spinach and Feta Rolls

– Pizza Bases
– Pies
– Puff Pastry
– Sausage Rolls
– Shortcrust Pastry

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Recipes

click to expand >> Puff Pastry Mozzarella Parcels

This quick and easy pastry parcel is a great option for a mouth-watering lunch. Served with a leafy green salad, you’ll have smiles all-around the table.

Ingredients:

  • 250g Mozzarella Cheese, grated
  • 100g Ham, shredded
  • 300G Spinach, chopped
  • 2 Cloves of Garlic, chopped
  • 2Tbsp Olive Oil
  • Butter for Frying
  • 1 Egg
  • 1 TODAY Puff Pastry

Method:

  1. Start by adding olive oil and a knob of butter to a frying pan. Add the garlic and fry on a low heat for a couple of minutes.
  2. Add the chopped spinach and continue to cook on a low heat for about 10 minutes. NOTE: to aid in wilting the spinach, a splash of water can be added and the lid kept on the pan.
  3. Once the spinach is wilted, strain in a colander, squeezing out as much of the water as possible. Let the spinach cool.
  4. Mix the spinach, mozzarella and ham in a bowl. Season well with salt and pepper.
  5. Roll out one sheet of thawed TODAY Puff Pastry on a surface dusted with flour and cut into 6 squares (8 squares if you’re looking to make cocktail sized snacks).
  6. Pile the filling into the centre of each square.
  7. Fold the opposite ends of each pastry square together, giving them a gentle squeeze to form your parcels.
  8. Using one beaten egg, brush each pastry before baking at 200°C (Fan 180°C) for 20-25 minutes until the parcels are golden brown.

click to expand >> Party Platter 101

When it comes to entertaining, a party platter can really bring a crowd together. Having a variety of tastes and textures will ensure everyone is catered for.

Ingredients:

  • Selection of TODAY Mini Rolls
  • Different Strengths of Cheese (uneven number)
  • Crackers
  • Accoutrements (fruits, vegetables and nuts)
  • Herbaceous greens

Method:

  1. Start by placing your selection of TODAY Mini Rolls on a baking tray (bake from frozen).
  2. Using one beaten egg, brush each pastry before baking at 200°C (Fan 180°C) for 20-25 minutes until the Mini Rolls are golden brown.
  3. Decide on a base for your party platter. Wooden boards or large platters work best.
  4. Place your uneven number of cheeses at equal distances on the platter.
  5. Layer a row of crackers to the left of each cheese.
  6. Now add your TODAY Mini Rolls to the right of the cheese.
  7. Using bowls, add accoutrements like olives, sugar snaps and nuts. You can always include a bowl of humus if you so wish. Create visual balance by using the same amount of bowls as cheeses you have on the platter.
  8. With the basic structure in place, fill some of the gaps with grapes, dried fruit and beautiful Mediterranean tomatoes.
  9. To add life, colour and texture to the rest of the empty spots, add some herbaceous greens.
  10. To guide your guests, cut the cheeses to make them look more inviting.
  11. Keep an eye on your platter as you may want to replenish some items throughout your event.

click to expand >> 3 Ways with Puff Pasty

When it comes to pastries, Puff Pastry must be one of the most versatile types out there! Here are three easy ways to create some sweet tooth satisfaction, using TODAY Puff Pastry.

1.Pastry Twists

Ingredients:

  • 100g Chocolate
  • 125ml Cream
  • 1 Tbsp Cinnamon
  •  ½ Cup Caster Sugar
  • Knob of Butter
  • 1 x TODAY Puff Pastry sheet

Method:

  1. Dust a work surface with flour and roll out a thawed TODAY Puff Pastry sheet.
  2. Cut the sheet into 2cm wide strips.
  3. Twist each strip a couple of times and lay down on a prepared baking tray.
  4. Bake the pastry strips for 15min at 200°C (Fan 180°C) until golden and crisp
  5. While the pastry twists are in the oven, mix the caster sugar and cinnamon.
  6. In a double boiler, heat the chocolate and cream to make a chocolate dipping sauce.
  7. When the pastry twists come out of the oven, brush them with melted butter and coat each twist in cinnamon sugar.
  8. Enjoy with the chocolate dipping sauce.

2.Custard Tarts

Ingredients:

  • 1 Cup Custard
  • 2 Tbsp Cinnamon Sugar
  • 2 Eggs
  • 2 Tsp Cornflour
  • 2 Tbsp Caster Sugar
  • 1 Tsp Vanilla Extract
  • 2 x TODAY Puff Pastry sheets

Method:

  1. Sprinkle cinnamon sugar onto a thawed, rolled out sheet of TODAY Puff Pastry.
  2. Using a large round (about 10cm) cookie cutter, cut out 20 bases (10 bases per puff pastry sheet).
  3. Line a greased 125ml capacity muffin tin with the pastry rounds.
  4. Bake the bases for 8min at 200°C (Fan 180°C).
  5. For the filling; mix the custard, 2 eggs, caster sugar and vanilla extract together.
  6. Fill the puff pastry cups with the custard mixture and bake for a further 20min at 200°C (Fan 180°C) until the custard is set.
  7. Once out of the oven and cooled, dust the custard tarts with icing sugar.

3. Chocolate Croissants

Ingredients:

  • 1 x 100g Chocolate Slab
  • 1 x TODAY Puff Pastry sheet
  • 1 x Egg

Method:

  1. Start by dusting a work surface with flour and rolling out a thawed TODAY Puff Pastry sheet.
  2. Cut out triangles to form your croissants.
  3. Place one block of chocolate at the widest part of your pastry triangle and start rolling.
  4. Place your croissants on a baking tray and brush with a beaten egg.
  5. Bake the croissants for 20-25min at 200°C (Fan 180°C), untill golden brown.

click to expand >> Fish Pie

This delicious fish pie is a quick and easy recipe that boasts loads of flavour. If you’re not a fan of a strong lemon flavour, simply tone down the amount of lemon you use. You can also experiment with different types of fish, but we kept it simple with fresh hake fillets.

Ingredients:

  • 1 Cup Béchamel Sauce (see recipe below)
  • 1 Cup Grated Cheddar Cheese
  • 300g Hake Fillets
  • Handful of Dill & Parsley
  • Zest and Juice of 1 Lemon
  • 1 TODAY Shortcrust Pastry

Method:

For the béchamel sauce:

To make the béchamel sauce, heat 2tbsp butter, then add 2tbsp flour and stir to form a paste. Add 300ml of warm milk and keep stirring while the sauce thickens. Season with salt and pepper.

For the fish pie filling:

  1. Start by mixing all the ingredients together.
  2. Lightly flour a work surface and roll out a thawed TODAY Shortcrust Pastry.
  3. Using a 400ml capacity ramekin, cut out pastry lids that are slightly bigger than the ramekins.
  4. Fill two 400ml capacity ramekins with the fish mixture, brush the inside edge of the dish with egg and top with a pastry lid.
  5. Push the lid in so that the edges fold.
  6. Brush the pastry lid with a beaten egg and pierce with a knife.
  7. Bake for 20-25min at 200°C (Fan 180°C)

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