Sun Star Food Mart

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Ingredients1 bunch of asparagus4 large free-range eggssea saltfreshly ground black pepperOPTIONAL:crusty breadMethodPlac...
11/17/2021

Ingredients
1 bunch of asparagus
4 large free-range eggs
sea salt
freshly ground black pepper
OPTIONAL:
crusty bread

Method
Place a large griddle pan over a high heat. Snap the woody ends off the asparagus, then add to the pan in an even layer and cook for 3 to 5 minutes, or until tender, turning occasionally.
Meanwhile, put the eggs into a medium pan, cover with cold water and place over a high heat. Bring to the boil, then reduce the heat to low and simmer for about 3 minutes for runny eggs. Meanwhile, get your egg cups ready – dippy eggs will wait for no one once they’re done! Using a slotted spoon, carefully remove the eggs and place in the cups, then tap each shell gently with a teaspoon and remove the tops. Serve straight away, with the griddled asparagus for dipping, salt and pepper on the side, and bread to mop up, if you like.

Ingredients1 eating apple100 g dried fruit , (I tend to use dried blueberries, cherries and raisins)200 g porridge oats1...
10/23/2021

Ingredients
1 eating apple
100 g dried fruit , (I tend to use dried blueberries, cherries and raisins)
200 g porridge oats
1 heaped tablespoon flaxseeds
500 ml unsweetened almond milk , or regular milk
1 large ripe banana
4 tablespoons natural yoghurt
1 handful of mixed nuts , (or use a handful of my Gorgeous granola for a sweeter pot)
2 handfuls of fresh raspberries or blueberries , or a mixture of both
runny honey , optional

Method
You will need: 6 portable pots with lids, plus spoons
Coarsely grate the apple on a box grater, then tip into a bowl. Add the dried fruit (finely chop it first if using larger fruit), porridge oats, flaxseeds and milk, then mix well.
Cover the bowl with clingfilm and leave in the fridge overnight to soak and swell.
In the morning, or when you are ready to assemble the pots, give the soaked muesli a good stir, and divide between your pots. Peel the banana and slice it at an angle.
Top each pot with some sliced banana, then add a spoon of yoghurt on top (this will stop the banana turning brown in transit). Roughly chop and sprinkle over the nuts, along with the berries.
Drizzle with a little honey (if using), then pop the lid on – don’t forget to take some spoons

Ingredients2 medium leeks2 carrots2 sticks of celery2 cloves of garlic3 sprigs of fresh thyme3 rashers of higher-welfare...
10/23/2021

Ingredients
2 medium leeks
2 carrots
2 sticks of celery
2 cloves of garlic
3 sprigs of fresh thyme
3 rashers of higher-welfare smoked streaky bacon
olive oil
200 g celeriac
2 parsnips
6 new potatoes
8 free-range chicken thighs , skin off, bone out
1 heaped teaspoon Marmite
600 ml organic vegetable stock

Method
Preheat the oven to 180ºC/350ºC/gas 5.
Trim, wash and slice the leeks 1cm thick, scrub and cut the carrots into rough chunks and finely slice the celery. Peel and finely slice the garlic, pick the thyme leaves, discarding the stalks, and finely slice the bacon.
Heat a lug of oil in a large casserole pan on a medium heat, then add the bacon. Scatter in the thyme leaves and fry for a few minutes, or until the bacon is golden.
Next, add the leeks, carrots, celery and garlic and cook for around 10 minutes, or until the leeks start to soften, stirring regularly. Meanwhile, peel and roughly chop the celeriac and parsnips, then roughly chop the potatoes.
Add the chicken, celeriac, parsnips and potatoes to the pan. Stir in the Marmite, add a good grinding of black pepper and stir to coat.
Pour in the hot stock, bring to the boil, then turn the heat down to low. Crumple up and wet a piece of greaseproof paper, then open it out and place on top of the stew. Cover with a lid and pop in the oven for 1 hour, or until the chicken is super-tender.
When the time’s up, gently break the chicken up into the stew, then serve up in bowls. I like to serve this with broccoli on the side. Sometimes I top it with puff pastry or I stir it through pasta for a really tasty sauce.

Ingredients50 g unsalted butter200 g quality dark chocolate (70%)1 x 396 g tin of condensed milk25 g ground almonds2 hea...
09/24/2021

Ingredients
50 g unsalted butter
200 g quality dark chocolate (70%)
1 x 396 g tin of condensed milk
25 g ground almonds
2 heaped teaspoons Horlicks
200 g self-raising flour
100 g Maltesers
50 g quality white chocolate

Method
Melt the butter and chocolate in a pan on a low heat until smooth and combined, stirring occasionally.
Remove from the heat and stir in the condensed milk, followed by the almonds and Horlicks.
Sift in the flour and a pinch of sea salt, mix together, then chill in the fridge for 20 to 30 minutes (no longer).
Once cool, but still pliable, smash up the Maltesers and roughly chop the white chocolate, then mix it all together.
Preheat the oven to 170°C/325°F/gas 3.
Divide the mixture into 24 equal-sized balls and place on a couple of large baking trays lined with greaseproof paper.
Flatten each a little – like squashed golf balls (you can freeze them at this stage to bake another day if you like) – then bake for around 12 minutes, or until chewy in the middle and firm at the edges. Leave to sit in the tray for 5 minutes, then transfer to a wire rack to cool.
If you want to take these devilish cookies to another level, either sandwich 2 cookies with a good spoonful of your favourite ice cream, or even some homemade marshmallow, and squeeze… heaven, or simply drizzle all the cookies with melted chocolate while they cool… amazing!

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2190 Charla Lane
Dallas, TX
75212

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