Sunshine Food Zone

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Ingredients50 g groundnut oil75 ml maple syrup300 g giant rolled oats50 g pumpkin seeds50 g sunflower seeds50 g golden l...
02/01/2022

Ingredients
50 g groundnut oil
75 ml maple syrup
300 g giant rolled oats
50 g pumpkin seeds
50 g sunflower seeds
50 g golden linseed
½ tablespoon ground cinnamon
1 teaspoon ground ginger
50 g toasted coconut flakes
blueberries
yoghurt

Method
Preheat the oven to 180ºC/gas 4. Heat the oil and maple syrup in a small saucepan for about 3 minutes, until just bubbling.
Place the oats, seeds and spices into a bowl, pour over the warmed maple syrup mixture and stir well to combine. Tip it onto a large baking tray and press into a single layer.
Pop it in the oven and bake for 35 to 40 minutes, until toasted, stirring occasionally to toast all sides.
When it’s done, leave to cool before mixing in the coconut flakes. Serve with blueberries and yoghurt.

Ingredients3 onions3 cloves of garlicolive oil3 level teaspoons ground coriander3 teaspoons olive tapenade3 mixed-colour...
01/10/2022

Ingredients
3 onions
3 cloves of garlic
olive oil
3 level teaspoons ground coriander
3 teaspoons olive tapenade
3 mixed-colour peppers
3 sweet potatoes
3 large portobello mushrooms
3 courgettes
3 x 400 g tins of quality plum tomatoes
3 large free-range eggs
500 g Greek-style yoghurt
100 g feta cheese
1 bunch of oregano , (20g)
1 packet of filo pastry , (270g)
1 mug of basmati rice , (300g)
1 x 400 g tin of butter beans

Method
GET AHEAD You can prep this on the day, if you prefer. Peel and finely slice the onions and garlic, and place in a large casserole pan on a medium heat with 1 tablespoon of olive oil, the ground coriander and tapenade, stirring regularly. Alongside, we’re going to lightly char our veg in a large dry non-stick pan on a high heat to intensify the flavour, so deseed the peppers, scrub the sweet potatoes, then chop into 3cm chunks with the mushrooms and courgettes. One veg at a time, lightly char all over, moving them into the casserole pan as they’re done. Add the tomatoes to the mix, breaking them up with a spoon, along with two tin’s worth of water. Simmer gently for 30 minutes, or until the sweet potatoes are soft. Season to perfection, tasting and tweaking, leave to cool, then cover. Meanwhile, beat the eggs into the yoghurt, roughly crumble and mix in the feta, then cover. Refrigerate both overnight.

ON THE DAY Assemble the bake as your last prep job. Use half the oregano as a brush to coat the inside of a large roasting tray or baking dish with oil. Layer in all but one of the filo sheets, leaving an overhang and brushing with oil as you go. Evenly sprinkle in the rice, drain and scatter over the beans, then pour in your veggie stew. Scrunch over the remaining sheet of filo and fold in the overhang, brush the top with oil, then cover, until needed.

TO SERVE Preheat the oven to 180°C/350°F/gas 4. Cook the bake on the bottom of the oven for 1 hour. Remove from the oven and use the back of a spoon to crack the top of the pastry, then spoon over the creamy topping. Pick the remaining oregano, rub in a little oil and sprinkle over, then return to the middle of the oven for another 40 minutes, or until golden. Great with a simple salad.

Ingredients¼ of a butternut squash , (300g)2 carrots200 g raw beetroot2 red onions1 bunch of thyme , (20g)olive oil10 g ...
01/10/2022

Ingredients
¼ of a butternut squash , (300g)
2 carrots
200 g raw beetroot
2 red onions
1 bunch of thyme , (20g)
olive oil
10 g dried porcini mushrooms
400 g self-raising flour
1 teaspoon baking powder
100 g vegetable suet
250 g pouch of cooked mixed grains
180 g vac-packed chestnuts or shelled unsalted walnut halves
50 g Cheddar cheese
1 whole nutmeg , for grating
6 sun-dried tomatoes
1 large free-range egg
150 ml semi-skimmed milk
unsalted butter

Method
This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here.

GET AHEAD Preheat the oven to 180°C/350°F/gas 4. Scrub the squash, carrots and beets, and chop into 3cm chunks. Peel and quarter the onions. Place it all in a roasting tray, keeping each veg separate. Strip over the thyme leaves, drizzle with 2 tablespoons of olive oil, and add a pinch of sea salt and black pepper, jiggling the tray to coat. Roast for 1 hour, then remove and leave to cool.

Soak the porcini in 100ml of boiling kettle water. Place the flour, baking powder, suet and grains in a large bowl, crumble in the chestnuts and add a pinch of salt and pepper. Coarsely grate in the Cheddar and finely grate in half the nutmeg. Scoop out the porcini, finely chop with the sun-dried tomatoes and add to the mix, then pour in the porcini soaking water, discarding just the last gritty bit. Beat the egg into the milk, and stir it all together. Mix in the cool roasted veg, taking care not to break them up, and adding an extra splash of milk to bring it together, if needed. Generously grease a 2-litre non-stick bundt tin, pudding basin or 23cm springform cake tin with butter, pack in the mixture, cover with greaseproof paper and a tight double layer of tin foil, then refrigerate overnight.

TO SERVE Preheat the oven to 190°C/375°F/gas 5. Roast the veggie crown above the meat for 1 hour 15 minutes, or until crisp at the edges, then turn out, slice and serve. It will sit happily, covered, for up to 40 minutes before serving, if needed.

Ingredients150 g dairy-free margarine , (suitable for baking)125 g golden caster sugar1 large free-range egg100 g self-r...
01/04/2022

Ingredients
150 g dairy-free margarine , (suitable for baking)
125 g golden caster sugar
1 large free-range egg
100 g self-raising flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
125 g ground almonds
100 g hazelnuts
1 eating apple
1 teaspoon vanilla extract

Method
Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin tray with paper cases.
Beat the margarine and sugar in a large bowl until pale and fluffy. Beat the egg in another bowl, then stir it into the margarine mixture.
Sieve in the flour, baking powder and cinnamon, then fold through (don’t mix too much at this stage). Stir in the ground almonds.
Roughly chop the hazelnuts, then halve, core and chop the apple into rough 1cm chunks. Add the apple to the bowl along with half the hazelnuts and the vanilla extract, then stir briefly to combine.
Divide the mixture between the paper cases and sprinkle over the remaining hazelnuts.
Bake on the middle shelf for 20 minutes, or until golden and an inserted skewer comes out clean.
Leave to cool completely on a wire rack, then tuck in.

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