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  • Writer's pictureDanny Joyce | Editor

Tasty American Recipes for Super Bowl Sunday from Aldi

Aldi have a selection of American food to make sure you don’t go hungry during the big game this Super Bowl Sunday! From finger food and dips to drinks and desserts, Aldi has all sorts of iconic American snacks for you to stock up on, check them out here

The LVI Super Bowl will take place at 11:30pm Irish time, where the Cincinnati Bengals are set to play the Los Angeles Rams at the SoFi Stadium in Inglewood, California.

If you’re looking to take your Super Bowl spread to the next level, try one of these quintessential American recipes...

Apple & Blueberry Pancakes

These delicious pancakes will get you in the spirit for breakfast on Super Bowl Sunday!

Serves: 4 people Prep time: 10 minutes Cooking time: 15 minutes


• 140g Plain Flour • 30g Caster Sugar • ½ tsp Salt • 1 tsp Baking Powder • 150ml Milk • 1 Large Egg • 100g Blueberries • 2 Fun Size Eating Apples • 80ml squeezy honey • 25g butter • Sprinkle of lemon juice

Method • Put the flour, salt, baking powder into a large bowl and whisk well • Add the egg to the milk and beat • Pour this into the flour mixture and whisk well • Melt the butter and stir this into the mix – beat till the batter is smooth • Allow to rest a few minutes • Meanwhile – wash the apples – core and thinly slice – sprinkle with some lemon juice to prevent browning • Heat up a small frying pan – lightly grease with butter • Add a large tablespoon of batter – about 12cm round – cook till the top begins to bubble – then flip over and cook the other side • Continue till the batter is used up – keep the pancakes warm in a low oven • Stack the pancakes between sliced apples and blueberries – drizzle with honey and serve


Butternut Mac ‘n’ Cheese A delicious and not to mention healthy mid game snack.

Serves: 2 people Prep time: 15 minutes Cooking time: 40 minutes


• 1 butternut squash • 1 small onion • 100g macaroni pasta • 1 tbsp softened butter (15g) • 20g plain flour • 270ml low fat milk (1.5% fat) • 1 tsp English mustard (5g) • 40g Cheddar cheese • 50g sugar snap peas • Sea salt and freshly ground black pepper Method

• Peel the butternut squash and then cut in half and remove the seeds.

• Dice the flesh and steam for 10-12 minutes or until tender when pierced with the tip of a sharp knife. Tip into a bowl and blend to a puree with a hand blender (or if you don’t have one, mash to a rough puree with a fork or a potato masher). • Cut the onion in half, then peel and very finely chop. Melt the butter in a small saucepan over a medium to low heat. Sauté the onion for 2-3 minutes until softened but not coloured. • Stir in the flour and cook for 1 minute, stirring quickly with a wooden spoon to make a smooth glossy paste (which is called a roux). • Remove from the heat and gradually pour in the milk, whisking until smooth after each addition.

• Season lightly with salt, if using and plenty of freshly ground black pepper.

• Bring to the boil, then reduce the heat and simmer gently for 5 minutes, stirring occasionally, until smooth and thickened.

• Add the mustard, then grate in the cheese and remove from the heat, then stirring until melted. • Preheat the oven to 180C / 350F / gas mark 4.

• Bring the macaroni to the boil in a large saucepan of boiling water with a pinch of salt, if using, then reduce the heat and cook for 7-8 minutes or according to packet instructions.

• Drain in a colander in the sink and return to the pan.

• Fold in the cheese sauce with the butternut puree until evenly combined. • Transfer to two 300ml individual ovenproof dishes (or just use one large one).

• Bake in the oven for 20-25 minutes until bubbling and lightly golden. • When the mac ‘n’ cheese is almost ready, place the sugar snap peas in a petal steamer fitted into a saucepan and cook for 1-2 minutes until just tender.

• Arrange the butternut mac ‘n’ cheese on plates and season with pepper.

• Put the sugar snap peas alongside to serve. 


Beer-Battered Onion Rings Beautifully crisp and delectable. Beware. These beer - battered onion rings are addictive.

Serves: 3 people Prep time: 10 minutes Cooking time: 20 minutes


• 150g The Pantry Plain Flour • 230ml Bah Humbug Ale • 1 tsp The Pantry Baking Powder • 1 tsp Stonemill Paprika • ½ tsp Salt • 3 large Onions • Solesta Sunflower Oil • A little extra flour for dusting

Method • Half fill a medium saucepan with oil, or use a deep fat fryer. • Mix the flour, paprika, baking powder and salt together in a large mixing bowl. • Make a well in the centre and pour in the ale, using a balloon whisk to blend and whisk into a smooth batter. • Peel the onions and cut into thick slices, then separate the rings. • Sprinkle over a little flour just to coat. • Heat the oil to 180°C. • Dip the onion rings into the batter – about 5 or 6 at a time, then deep fry for 2-3 minutes until the batter is golden brown.


Mississippi Mud Pie Decadent, rich and sweet, this dessert is an American classic.

Serves: 6 people Prep time: 20 minutes Cooking time: 35 minutes


Base: • 75g Butter • 150g Chocolate Bourbon Biscuits • 150g Chocolate Digestives

Filling: • 100g 85% Dark Chocolate • 100g Butter • 2 Large Eggs • 100g Light Soft Brown Sugar • 100ml Double Cream Topping: • 250ml Double Cream • 1 tbsp Soft Brown Sugar • 15g 85% Dark Chocolate

Method • Pre-heat the oven to 180°C/350°F/Gas Mark 4. Line a 23cm (9") pie dish with foil. • To prepare the base, melt the butter in a small pan. Whizz the biscuits in a food processor until they form fine crumbs. Mix the butter into the crumbs and then use to line the base and sides of the pie dish (use the back of a spoon to press firmly and evenly). Chill for around 10-15 minutes. • To prepare the filling, place the chocolate and butter in a small bowl over a pan of simmering water. Stir occasionally until melted. • Remove from the pan and allow to stand for 10 minutes. • In a large bowl, beat together the eggs and sugar until light and creamy. Whisk in the chocolate mixture, then whisk in the cream. • Pour into the biscuit case and bake for around 35 minutes until just firm. Leave to cool for at least an hour (it will sink a little as it cools). • When cold, remove from the foil and slide onto a serving plate. • To prepare the topping, whisk together the cream and sugar until soft peaks form. Spoon this over the cooled pie. Grate the chocolate over the top of the pie and serve.


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Slán go fóill,



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