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Classic Foods Bakery, 8 Kings Plaza Drive, Dallas, TX (2026)

01/31/2022

Ingredients
1 bunch of spring onions
½ x 30 g tin of anchovies in oil , from sustainable sources
6 cloves of garlic
700 g asparagus
500 g frozen peas
300 g frozen broad beans
1 big bunch of fresh mint , (60g)
300 ml single cream
1 lemon
300 m organic vegetable stock
2 x 250 g tubs of cottage cheese
500 g fresh lasagne sheets
Parmesan cheese
olive oil
a few sprigs of fresh thyme

Method
Preheat the grill to full whack.
Trim and finely slice the spring onions.
Pour the oil from the anchovy tin into a large frying pan over a high heat, then add the spring onions and anchovies (save the rest for another day).
Using a garlic crusher, crush the garlic straight into the pan and toss everything together well.
Line up the asparagus, trim off the woody ends, then finely slice and add the stems to the pan, reserving the tips for later.
Season with sea salt and black pepper, add 1 splash of boiling water and cook for a few minutes, or until softened, stirring occasionally.
Add the peas and broad beans to the pan, then pick, roughly chop and add the mint along with the cream. Finely grate in half the lemon zest.
Roughly mash and squash everything in the pan using a fork or a potato masher, then season to perfection with salt and pepper.
Pour in the stock and bring to the boil, then stir in 1 tub of cottage cheese – the consistency should be creamy and loose.
Place a deep 30cm x 35cm roasting tray on a medium heat. Spoon in a quarter of the veggie mixture to cover the bottom of the tray, then top with a layer of lasagne sheets, and a good grating of Parmesan. Repeat the layers with the rest of the veg and pasta, finishing with a layer of lasagne sheets.
Mix the remaining tub of cottage cheese with 1 splash of water to loosen, then spread evenly over the top of the lasagne.
Toss the reserved asparagus tips in a drizzle of oil, then tip onto the lasagne, pushing everything down with the back of a spoon to compact.
Strip over the thyme leaves and finish with a drizzle of oil and a generous grating of Parmesan.
Turn the heat under the tray up to high and cook until the lasagne starts to bubble, then place under the grill on the middle shelf for 8 minutes, or until golden and gorgeous. Delicious served with a seasonal green salad.

01/09/2022

Ingredients
1 x 400 g tin of chickpeas
1 small clove of garlic
1 tablespoon tahini
1 lemon
extra virgin olive oil

Method
Drain and tip the chickpeas into a food processor.
Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
Season with a pinch of sea salt, then pop the lid on and blitz.
Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.
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01/09/2022

Ingredients
500 g carrots
600 g potatoes
1 bulb of garlic
5 sprigs of fresh rosemary
olive oil
1 x 1.6 kg whole free-range chicken
1 lemon
5 sprigs of fresh thyme

Method
Preheat the oven to 220°C/425°F/gas 7.
Scrub, trim and halve the carrots lengthways.
Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting tray.
Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the tray.
Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.
Rub the chicken all over with a pinch of salt and pepper and a drizzle of oil. Stuff the chicken cavity with the whole lemon and the thyme sprigs.
Place the chicken in the tray, on top of the vegetables.
Reduce the oven temperature to 200ºC/400ºF/gas 6, then add the chicken and roast for 45 minutes.
Carefully remove the tray from the oven, use tongs to turn the vegetables over, then spoon any juices from the tray over the chicken.
Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through. To check, pierce a chicken thigh with the tip of a sharp knife – if the juices run clear, it’s done. Otherwise return the tray to the oven, cook for a little while longer and repeat the test.
Once cooked, transfer the chicken to a board and return the vegetables to the oven for a final 5 minutes to crisp up, if needed.
Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.
Using a sharp carving knife, carve up the chicken, then serve with the roasted veg. Delicious with a green salad on the side.
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01/04/2022

Ingredients
olive oil
4 spring onions
½ a clove of garlic
500 g baby spinach
½ a bunch of fresh marjoram , (15g)
1 whole nutmeg , for grating
½ a lemon
butter , for greasing
4 large free-range eggs
200 g smoked salmon , from sustainable sources
fresh chervil , to serve (optional)
MUFFINS
450 ml tepid milk
1 x 7 g sachet yeast
2 teaspoons caster sugar
700 g strong white bread flour , plus extra for dusting
50 g semolina
HOLLANDAISE
200 g unsalted butter
4 large free-range egg yolks
½ a lemon
2 teaspoons Dijon mustard
white wine vinegar

Method
To make the muffins, place the milk in a jug, stir in the yeast and sugar, and leave for a couple of minutes until frothy.
Place the flour and 2 teaspoons of fine sea salt into a large mixing bowl and make a well in the middle. Pour in the milk mixture and mix well to form a dough. Shape into a ball and knead with clean hands or in a freestanding mixer until smooth and elastic. Place in an oiled bowl, cover with a clean damp tea towel and leave to prove in a warm place for 1 hour or until doubled in size.
Knock back the dough and roll out on a flour-dusted surface to about 2cm thick. Stamp out 10 level circles with an 8cm round cutter, rerolling as necessary.
Carefully place the muffins onto a large tray lined with a large sheet of semolina-dusted greaseproof paper and sprinkle over a little more semolina. Cover with a tea towel and leave to prove for 45 minutes to 1 hour, or until doubled in size.
Heat a heavy non-stick pan or griddle over a low heat, add the muffins and cook for 6 to 7 minutes on each side or until golden – you may need to do this in batches. Transfer to a wire rack to cool slightly.
Meanwhile, make the hollandaise. Gently melt the butter in a small pan.
Whisk the egg yolks, 1 tablespoon of lemon juice and the mustard in a heatproof bowl set over a shallow pan of simmering water.
Slowly pour in the melted butter, whisking constantly until well combined. Whisk in a splash of vinegar, then have a taste and season to perfection. Turn the heat off and keep warm over the pan of water, stirring occasionally. Loosen with a splash of water if needed.
Trim, wash and finely chop the spring onions. Peel and finely slice the garlic.
Place a large frying pan on a medium-low heat with a little drizzle of olive oil, add the spring onions, garlic and spinach, then pick in the marjoram. Finely grate over some nutmeg, then add a pinch of sea salt and some freshly ground black pepper. Cook for 5 minutes or until the spinach is dark and delicious. Add lemon juice to taste and keep warm until ready to serve.
Place a large, shallow pan of water on a medium heat and bring to the boil.
Grease four tea cups with butter and crack an egg into each. Place the cups in the pan of water, then cover and poach for 4 to 5 minutes or until the eggs are cooked to your liking.
To assemble, halve 4 warm muffins and divide the spinach and smoked salmon between each. Top with a perfectly poached egg, lightly season, then spoon a tablespoon of hollandaise over each one. Finish with a final grating of nutmeg and a few sprigs of chervil, if you like.

Classic Foods Bakery

01/31/2022

01/09/2022

01/09/2022

01/04/2022

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