Foodzila

Foodzila Easy,Fresh and Affordable...We always Provide the best Foods!

07/15/2022

Health food stores typically offer a wider or more specialized selection of foods than conventional grocery stores for their customers.

Ingredients1 large onion2 cloves of garlic1-2 fresh red chillies3cm piece of ginger½ stalk of lemongrassgroundnut oil2 l...
02/03/2022

Ingredients
1 large onion
2 cloves of garlic
1-2 fresh red chillies
3cm piece of ginger
½ stalk of lemongrass
groundnut oil
2 lime leaves , optional
400 g raw, peeled king prawns, from sustainable sources
200 g sugarsnap peas, mangetout or green beans
100 g peas
50 g coconut cream
100 ml organic vegetable stock , optional
Thai fish sauce or other Asian fish sauce
1 lime

Method
Peel the onion and finely slice along with the chillies. Peel and finely chop the garlic and ginger. Discard the outer layer of the lemongrass and finely chop.
Drizzle 1 to 2 teaspoons of oil into a pan and sauté the onion, garlic, chilli, ginger, lemongrass and lime leaves (if using) over a medium heat for 4 to 5 minutes, until soft but not coloured.
Add the prawns, vegetables, coconut cream and stock (or 100ml of water) to the pan. Bring to a gentle simmer and cook for 3 to 5 minutes, or until the prawns are cooked through and the vegetables are tender.
Take the pan off the heat and add a splash of fish sauce and a squeeze of lime juice to taste.
Serve on a bed of rice (I like to garnish with sliced red chilli and coriander leaves) and lime wedges for squeezing over.

Ingredients100 g spelt or wholemeal flour1 teaspoon ground mixed spice½ teaspoon bicarbonate of soda250 g porridge oats1...
12/24/2021

Ingredients
100 g spelt or wholemeal flour
1 teaspoon ground mixed spice
½ teaspoon bicarbonate of soda
250 g porridge oats
100 g raisins, sultanas or whichever dried fruit you like
25 g mixed seeds , such as pumpkin, sunflower, flaxseed, sesame
100 g unsalted butter , (at room temperature)
50 g golden caster sugar
50 g soft brown sugar
1 large free-range egg

Method
Preheat the oven to 180ºC/350ºF/gas 5 and line 2 large baking trays with greaseproof paper.
Tip the flour, mixed spice, bicarbonate of soda, oats, dried fruit (roughly chop up any bigger pieces of fruit first) and seeds into a large bowl and mix together well.
In another large bowl, cream the soft butter and sugars together until light and fluffy. Crack in the egg and beat to combine.
Tip in all the dry ingredients and stir together – it should come together, but you might need to squelch it together with your hands to get everything properly combined.
At this stage, the mixture will be sticky, but if you wet your hands, you will be able to it roll into walnut-sized balls – you should get around 24 in total. As you roll them, place them onto the lined baking trays, squashing them down a little with the palm of your hand.
Bake in the oven for 8 to 10 minutes, or until lightly golden and slightly soft in middle.
Once cooked, remove from the oven and when cool enough to handle transfer them to wire racks to cool a little – they’re delicious warm, but equally good cold. Keep in an air-tight container for up to 5 days.

Ingredients100 g unsalted butter85 g icing sugar1 vanilla pod , or ½ teaspoon vanilla paste, optional100 g self-raising ...
12/24/2021

Ingredients
100 g unsalted butter
85 g icing sugar
1 vanilla pod , or ½ teaspoon vanilla paste, optional
100 g self-raising flour
30 g cornflour
4 tablespoons rolled oats
50 g white chocolate , roughly chopped
50 g cranberries , (fresh, defrosted or rehydrated)

Method
Beat the butter and icing sugar till pale. Halve the vanilla pod lengthways (if using), scrape out the seeds and add to the butter.
Combine the flour, cornflour and oats, then add to the butter. Mix in the chocolate and berries, then shape the dough into a roll. Wrap in clingfilm and refrigerate for at least 1 hour.

Preheat the oven to 180ºC/gas 4.
Slice the dough into 1cm rounds, place on a baking tray lined with greaseproof paper and bake for 12 to 15 minutes, until light golden brown, but soft to the touch.
Carefully transfer the cookies onto a cooling rack and allow to cool and crisp a little before eating.

Ingredients2 large free-range eggs2 crumpets80 g ripe mixed-colour cherry tomatoes1 teaspoon hot chilli sauce½ a lime2 s...
12/18/2021

Ingredients
2 large free-range eggs
2 crumpets
80 g ripe mixed-colour cherry tomatoes
1 teaspoon hot chilli sauce
½ a lime
2 sprigs of coriander
¼ of a small ripe avocado
olive oil
8 g halloumi cheese

Method
Beat one egg in a shallow bowl, then add the crumpets to soak on both sides. To make the salsa, quarter the tomatoes, then mix in a small bowl with the chilli sauce and a squeeze of lime juice. Season to perfection, then pick over the coriander leaves. Peel, chop and add the avocado, ready to toss just before serving.

Put a non-stick frying pan on a medium heat with 1 teaspoon of olive oil. Crack in the remaining egg, then add the crumpets alongside, and cover. Flip the crumpets when golden, and cook the egg to your liking. Move it all to your plate, then quickly coarsely grate the halloumi into the pan. Toss the salsa and spoon over the crumpets. Once the halloumi is golden, use a fish slice to nudge it loose and flip it proudly over your plate, golden side up. Finish with extra chilli sauce, if you like.

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75247

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