Food Box

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

08/08/2022

A diet rich in functional foods promotes a healthy body, as well as a healthy mind.

Ingredients175 g butter (at room temperature) , plus extra for greasing75 g walnuts , plus extra to garnish175 g sugar3 ...
12/24/2021

Ingredients
175 g butter (at room temperature) , plus extra for greasing
75 g walnuts , plus extra to garnish
175 g sugar
3 large free-range eggs
150 g self-raising flour
½ teaspoon baking powder
50 ml cold espresso
COFFEE FILLING
65 g unsalted
125 g icing sugar
40 ml strong espresso
COFFEE ICING
100 g icing sugar
20 ml strong espresso

Method
Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm cake tins.
In a food processor, blitz two-thirds of the nuts to powder. Cube, then cream the butter in a bowl with the sugar until light and fluffy. Gradually beat in the eggs then add the blitzed walnuts and gently stir through.
Fold the flour, baking powder and a pinch of sea salt through with a large metal spoon until just incorporated.
Roughly chop the rest of the walnuts and stir through the cake mixture along with the espresso.
Evenly divide the mixture between the cake tins and bake in the oven for 20 to 25 minutes, or until lightly golden and cooked through when tested with a skewer.
Cool the cakes in the tins for 5 minutes, then transfer to a wire rack to cool completely.
For the filling, cube and put the butter in a bowl. Sift in the icing sugar, beat until fluffy, then beat in the coffee.
For the icing, sift the icing sugar into a bowl and beat in the coffee to make a thick, smooth icing.
Place one of the cakes on a plate or board and spread with the coffee filling. Top with the second cake and drizzle over the icing.
Decorate the cake with the remaining walnuts as they are, or lightly caramelised. To do this, melt sugar over a medium heat, without stirring, then carefully toss the nuts in briefly to coat. Cool the nuts on a wire rack before using.

Ingredients200 g unsalted butter (at room temperature) , plus extra for greasing4 small oranges4 tablespoons demerara su...
12/24/2021

Ingredients
200 g unsalted butter (at room temperature) , plus extra for greasing
4 small oranges
4 tablespoons demerara sugar
200 g golden caster sugar
6 heaped tablespoons fine-cut marmalade
4 large free-range eggs
200 g self-raising flour
50 g ground almonds

Method
Preheat the oven to 180ºC/gas 4. Grease the base and sides of a 23cm loose-bottomed cake tin.
Thinly slice 2 of the oranges. Sprinkle the base of the cake tin with demerara sugar, then arrange the orange slices over the base in a slightly overlapping layer.
Cream the butter and caster sugar until pale and fluffy, then beat in 3 heaped tablespoons of marmalade, followed by the eggs.
Fold in the flour, ground almonds and a pinch of sea salt. Finely grate in the zest from the remaining oranges, and squeeze in all the juice and fold through.
Carefully pour the cake batter into the tin. Place in the oven and bake for about 50 minutes, or until golden and firm to touch.
Remove from the oven and allow to stand for a few minutes. Very carefully, while it’s still slightly warm, turn out the cake onto a serving plate.
Prick holes in the cake with a skewer. Make a glaze by warming the rest of the marmalade in a pan with a little water. Spoon this over the cake.
Serve warm or at room temperature with yoghurt, cream or ice cream.

Ingredients8 pieces of stem ginger in syrup, plus 4 tablespoons syrup150 g unsalted butter200 g golden syrup100 g dark m...
12/24/2021

Ingredients
8 pieces of stem ginger in syrup, plus 4 tablespoons syrup
150 g unsalted butter
200 g golden syrup
100 g dark muscovado sugar
250 g self-raising flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 large free-range eggs
200 ml milk
100 g light muscovado sugar

Method
Preheat the oven to 180ºC/gas 4.
In a food processor, pulse the pieces of stem ginger (reserving the syrup) until roughly chopped. Transfer to a large mixing bowl and set aside.

Next, throw in the butter, golden syrup, dark muscovado sugar and ginger syrup. Blitz until pale and creamy, then add the flour and spices and blitz again.
Add the eggs and milk and whiz them up too. Pour the cake mixture into the bowl with the stem ginger and mix well.
Grease a 12cm x 23cm loaf tin, then line with baking paper.
Pour in the cake mixture, sprinkle over the light muscovado and bake for 1 hour and 15 minutes or until a skewer inserted into the centre comes out clean. If it’s browning too much, cover with foil.
When cooked, remove from the oven and let it stand, then turn out onto a rack to cool.

IngredientsG / ML CUPS / OZ160 g ripe cherry tomatoes , on the vine4 thin slices of wholemeal bread , (35g each)3 large...
12/18/2021

Ingredients
G / ML CUPS / OZ
160 g ripe cherry tomatoes , on the vine
4 thin slices of wholemeal bread , (35g each)
3 large free-range eggs
1 x 15 g slice of higher-welfare smoked ham
80 g baby spinach
2 tablespoons semi-skimmed milk
1 heaped tablespoon cottage cheese
extra virgin olive oil
hot chilli sauce

Method
Preheat the grill to high.
Lay the tomato vines in a large baking tray, prick each tomato with the tip of a sharp knife and grill for 4 minutes, then add the bread to the tray to toast on both sides.
Meanwhile, crack 1 egg into a blender, add the ham, spinach, a good pinch of black pepper and the milk and blitz until smooth.
Take the tray from under the grill and divide the green eggy mixture between the four pieces of toast, spreading it right out to the edges.
Divide and dot over the cottage cheese, then pop back under the grill for another 4 minutes, or until starting to brown at the edges.
Meanwhile, dry fry the remaining 2 eggs in a non-stick frying pan on a medium heat, covering the pan with a lid to steam and coddle the eggs on the top – cook to your liking.
Divide up the Popeye bread and serve each portion with an egg and half the grilled tomatoes. I like to finish with just a few drips of good oil, and a drizzle of chilli sauce for a bit of a kick. Crush the tomatoes, tear up the bread, bust up the egg yolk and devour.

Address

Dallas, TX
75201

Website

Alerts

Be the first to know and let us send you an email when Food Box posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category