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Velma's Food Hall, 1408 New York Avenue, Dallas, TX (2026)

11/18/2021

Ingredients
170 g unsalted butter
500 ml whole milk
1 small pinch of saffron threads
180 g caster sugar
10 g fast-action dried yeast
800 g strong flour , plus extra for dusting
115 g icing sugar
¼ teaspoon ground cardamom
HAZELNUT FILLING
150 g dried pear , or apple
120 ml Cognac , or Calvados
150 g unsalted butter , (at room temperature)
80 g plain flour
100 g hazelnuts
5 tablespoons caster sugar
1 small lemon
Method
First, start your filling. Finely chop the dried pear or apple and mix in a bowl with your chosen liqueur or water. Set aside.
For the dough, melt the butter with the milk in a pan over a low heat. Stir in the saffron, set aside and allow to cool.
Mix the sugar, ½ a teaspoon of sea salt, yeast and flour in the bowl of a free-standing mixer. Gradually add the milk mixture and mix well.
Using the dough hook attachment on the mixer, knead for 15 minutes, or until silky and coming away from the sides of the bowl. Place in a greased bowl, cover and leave to rise for 1 hour, or until doubled in size.
Returning to the filling, drain the dried fruit and add to a bowl. Finely grate in the lemon zest, finely chop the hazelnuts and add along with rest of the filling ingredients, rubbing together with your fingers. Cover and set aside.
Preheat the oven to 180ºC/350ºF/gas 4.
Roll out the dough on a floured surface into a 28cm x 70cm rectangle. Spread the filling over the dough, leaving a 3cm border all the way around.
Roll the dough up from one of the longer ends, pressing the edge firmly to seal. Cut the roll in half lengthways, turn the pieces cut-side-up, then loosely twist around each other.
Bring the ends together into a ring, tuck one under the other, and press to seal. Transfer the wreath to a baking tray, cover with a clean tea towel and set aside for 30 minutes, or until increased by half its size.
Bake in the middle of the oven for 30 to 35 minutes, or until golden and the bottom sounds hollow when tapped. Allow to cool on a rack.
Meanwhile, whisk the icing sugar, cardamom 1 tablespoon of lemon juice and 2 tablespoons of water in a bowl. Drizzle over the wreath, and serve.

10/23/2021

Ingredients
FLATBREADS
350 g self-raising flour , plus extra for dusting
1 teaspoon baking powder
350 g natural yoghurt
GARLIC AND HERB BUTTER (OPTIONAL)
2 cloves of garlic
a bunch of fresh soft herbs, such as flat-leaf parsley, tarragon, basil, dill
40 g unsalted butter

Method
Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
Dust a clean work surface with flour, then tip out the dough.
Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).
Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher.
Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.
Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.
Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves.

09/24/2021

Ingredients
4 spring onions
1 clove of garlic
1 teaspoon cumin seeds
2 teaspoons coriander seeds
1 teaspoon dried oregano
olive oil
100 g cavolo nero
½ a lemon
100 g baby spinach
50 g frozen peas
4 large free-range eggs
½ a bunch of mint
½ a bunch of dill
40 g feta cheese

Method
Trim and roughly chop the spring onions, then peel and finely chop the garlic.
In a large frying pan, toast the cumin and coriander seeds for 1 to 2 minutes, or until golden and fragrant. Transfer to a pestle and mortar and bash with the oregano and 1 pinch of sea salt until fine.
Add a good lug of oil to the frying pan and fry the spring onion and garlic over a medium-low heat until softened and golden. Add the spice mix, stir and cook for another minute.
Remove and discard the stalks from the cavolo nero and roughly slice the leaves. Add to the pan with the lemon juice, stirring while it wilts.
Add the spinach and peas, season with salt and black pepper, then stir and cook for a further 2 to 3 minutes, or until the spinach has wilted.
Crack the eggs into the pan and leave to cook for 2 to 3 minutes, then pop a lid on to steam the tops. Season the yolks with salt and pepper.
Pick and roughly chop the mint leaves and dill, then sprinkle over the eggs. Crumble over the feta and serve straight away.

09/19/2021

Ingredients
70 ml cold-pressed rapeseed oil , plus extra for greasing
2 medium carrots , (100g)
1 beetroot , (100g)
2 parsnips , (100g)
1 orange
120 g quality maple syrup
2 large free-range eggs
150 g wholegrain spelt flour
1 pinch of mixed spice
1 teaspoon baking powder
60 g dried apricots , preferably unsulphured
40 g pumpkin seeds , plus extra to decorate
edible flowers , to decorate (optional)
YOGHURT & HONEY ICING
150 g cream cheese
150 g Greek-style natural yoghurt
25 g clear runny honey
½ teaspoon quality vanilla extract
1 lemon

Method
Preheat the oven to 180ºC/350ºF/gas 4. Grease the base and sides of an 18cm loose-bottomed cake tin with a little rapeseed oil, and line the base with baking paper.
Peel and grate the carrots, beetroot and parsnip into a large bowl. Finely grate the zest of the orange and add two-thirds to the veg (reserving the rest for the frosting) along with the maple syrup, eggs and rapeseed oil. Fold in the flour, spice, baking powder and a pinch of salt.
Finely dice the apricots, then add to the bowl along with the seeds. Mix everything until well combined.
Pour the mixture into the prepared tin and bake for 35 to 40 minutes, rotating the tin after 20 minutes, until the top is light pinky-golden and bounces back when pressed lightly, and a skewer inserted into the centre comes out clean. Leave to cool in the tin.
Meanwhile, to make the icing, whisk together all the ingredients except the lemon, and most of the reserved orange zest, until completely smooth. Squeeze in a tiny bit of lemon juice and whisk in. Cover and pop in the fridge until needed.
When the cake is completely cool, transfer to a plate or stand, then finish with the icing, smoothing it all over the top of the cake with the back of a spoon.
Decorate the cake with the remaining orange zest, extra pumpkin seeds and edible flowers, if you like, then serve.
This cake will keep for up to five days in a sealed container in the fridge.

Address

1408 New York Avenue
Dallas, TX
75204

Website

facebook.com

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