Uptown Food Marine

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Ingredients350 g plain flour1 teaspoon baking powder½ teaspoon salt325 g brown sugar½ a lemon250 ml milk1 orange , zest ...
12/24/2021

Ingredients
350 g plain flour
1 teaspoon baking powder
½ teaspoon salt
325 g brown sugar
½ a lemon
250 ml milk
1 orange , zest only
2 pieces of stem ginger , finely chopped
1 large free-range egg
100 g butter , plus 1 tablespoon extra, melted
300 g rhubarb , finely chopped

Method
These rhubarb muffins are a great thing to pull out of the bag on Mother’s Day, especially if, like me, you sometimes forget to pick up a present! Your mum will love them!
Preheat the oven to 180ºC/350ºF/gas 4 and line a muffin tray with muffin cases.
In a large mixing bowl place the flour, baking powder, salt and 225g of the brown sugar. Mix, then make a well in the centre.
Squeeze a few drops of lemon juice into the milk and set aside for a couple of minutes. Place the orange zest, half the stem ginger, the egg, 100g of melted butter and the milk mixture into the bowl and beat thoroughly. Fold in the chopped rhubarb. Spoon the mixture into the muffin cases, filling each one to the top.
In a small bowl place the remaining 100g of brown sugar, the extra tablespoon of melted butter and the rest of the stem ginger. Mix until it looks like a crumble topping, then sprinkle over the muffins.
Bake for 25 minutes so the sugar turns golden and crispy and the muffins are cooked through. Serve warm with custard or crème fraîche for a lovely pudding.

Ingredients250 g unsalted butter , (at room temperature), plus extra for greasing250 g golden caster sugar4 large free-r...
12/24/2021

Ingredients
250 g unsalted butter , (at room temperature), plus extra for greasing
250 g golden caster sugar
4 large free-range eggs
250 g self-raising flour , plus extra for dusting
½ a vanilla pod
1 lemon
1 tablespoon icing sugar , plus extra for dusting
100 ml double cream
4 tablespoons quality raspberry jam
100 g fresh raspberries

Method
Preheat the oven to 170°C/325°F/gas 3. Grease two 20cm sandwich tins and line the bases with greaseproof paper circles, then lightly dust with flour.
Beat the butter and sugar together until light and fluffy – you can do this by hand, or in a food processor.
One-by-one, beat in the eggs, then sift in the flour and fold through. Split the vanilla pod lengthways, then scrape out the seeds and add to the mixture.
Divide the mixture between the prepared tins and spread out evenly, then bake for 20 to 25 minutes, or until golden, risen and an inserted skewer comes out clean.
Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
Finely grate the lemon zest into a bowl, add the icing sugar and cream, then whisk to soft peaks.
To assemble, spread an even layer of jam over one of the cakes, followed by a layer of the lemon cream, then dot the raspberries over the top. Sandwich the second cake on top, dust with icing sugar, then serve.

Ingredients100 g shelled walnuts5-6 ripe bananas , (500g)125 g unsalted butter , (at room temperature)125 g dark brown s...
12/24/2021

Ingredients
100 g shelled walnuts
5-6 ripe bananas , (500g)
125 g unsalted butter , (at room temperature)
125 g dark brown sugar
2 large free-range eggs
200 g plain flour
2 level teaspoons baking powder
1 level teaspoon bicarbonate of soda
1 level teaspoon ground cinnamon
olive oil
CHOCOLATE BUTTER
100 g quality cooking chocolate (70%)
2 oranges
150 g unsalted butter , (at room temperature)
80 g icing sugar

Method
Preheat the oven to 170°C/325°F/gas 3.
Spread the walnuts out on a baking tray and toast gently in the oven for 5 minutes, or until they smell fantastic.
Meanwhile, quickly peel and mash up the bananas, so you’ve got a mixture of smooth and chunky.
Cream the butter and sugar together in a food processor (or by hand), until smooth and pale. Beat in the eggs one by one, scraping the sides as you go so everything gets mixed together, then spoon into a large bowl.
Tip the toasted walnuts onto a board, then quickly run a knife through them, leaving some halved and others fairly fine so you get a good range of textures.
Add the mashed bananas and chopped walnuts to the bowl, then sift in the flour, baking powder, bicarbonate of soda, cinnamon and a pinch of sea salt. Mix to a smooth batter.
Tear off 1 metre of greaseproof paper, scrunch it and wet under a tap. Drizzle a little olive oil over both sides and rub that in, then push the scrunched greaseproof into a 1-litre loaf tin, getting it right down into the corners (it’s ok if it’s a bit scruffy).
Transfer the batter to the prepared tin and cook on the middle shelf in the oven for 1 hour, or until cooked through. To test if it's cooked, poke a skewer into the middle – if it comes out clean, it's done, if not cook for another few minutes.
While the loaf bakes, make the chocolate butter. Snap the chocolate into a heatproof bowl and melt slowly over a pan of gently simmering hot water.
Once melted, remove from the heat, and finely grate in the orange zest. Stir to combine, then leave to cool slightly.
Cream the butter and icing sugar together, then beat in the cooled chocolate. Once you’ve got a nice even mixture, transfer it to a little pot or a cute butter dish and sprinkle on a tiny pinch of sea salt from a height to give it a little salty kick.
Either put in the fridge to set for a few hours, or serve right away spread on a slice of warm banana loaf. Keep any leftover chocolate butter in a jar in the fridge for another day, and just take it out of the fridge to soften before serving.

Ingredients300 g Jersey royal potatoes150 g small broad beans6 spring onions1 green chilli1 tablespoon olive oil1 bunch ...
12/18/2021

Ingredients
300 g Jersey royal potatoes
150 g small broad beans
6 spring onions
1 green chilli
1 tablespoon olive oil
1 bunch of dill
6 duck eggs
150 g frozen peas , defrosted
1 punnet of cress
70 g fresh goat's cheese

Method
Cook the potatoes in boiling water until cooked but not too soft, then set aside to cool.
Cook the broad beans in boiling water for 2 to 3 minutes, or until tender. Drain, then refresh in cold water. When the beans are cool enough to handle, peel the outer skins.
Finely chop the spring onions and chilli. Heat the oil in a 23cm pan and fry the spring onions and chilli over a medium heat for 2 minutes until soft.
Slice the cooled potatoes, add to the pan and cook gently for 2 minutes.
Chop the dill, add to the eggs and beat. Season well.
Preheat the grill to high. Add the broad beans and peas to the pan and stir to combine. Tip in the beaten eggs and cook over a medium heat for 4 minutes, until starting to set.
Remove the pan from the heat, place under the grill and continue cooking the frittata until golden.
Leave to cool slightly, then place a large plate upside-down over the pan and carefully turn it over so that the frittata falls onto the plate. Serve scattered with cress and fresh goat’s chees

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