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Cassville Food Mart, 4005 Liberty Street, Dallas, TX (2026)

11/18/2021

Ingredients
250 g ready-made fruit mincemeat
1 eating apple
1/2 orange
2 packets of ready-rolled puff pastry
1 large free-range egg
1 splash of milk

Method
Preheat the oven to 200ºC/gas 6.
Empty the mincemeat into a bowl, then coarsely grate and add the apple and finely grate in the orange zest.
Lay out the pastry, and using an 8cm pastry cutter, cut out circles and place in a 12-hole shallow tart tin.
Fill each pastry circle with a tablespoon of the fruit mince mixture.
Using a table knife or star pastry cutter, cut out stars for the tops and place on top of the mince mixture.
Whisk the egg and milk and brush onto stars, then bake in the oven for 15 to 20 minutes, or until puffed up and golden.

10/23/2021

Ingredients
vegetable oil
75 g blanched almonds
250 g rolled oats
40 g sunflower seeds , or pumpkin seeds
100 g runny honey
6 tablespoons smooth peanut butter , or almond butter
10 Medjool dates , (stone in)
40 g bran
1 teaspoon ground cinnamon
1 pinch of sea salt
50 g sour cherries , or dried cranberries
50 g dried apricots

Method
Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a 22cm-square baking dish with oil, then set aside.
Roughly chop and add the almonds to a large baking tray with the oats and seeds. Spread them out into an even layer and place in the hot oven for 12 to 15 minutes, or until golden, stirring halfway through.
Gently heat the honey and nut butter in a small pan over a low heat. Meanwhile, slit open the dates, pull out and discard the stones, then place into a blender with 100ml of warm water.
Blitz to a paste, stir into the warmed honey mixture, then leave to cool.
Transfer the toasted oat mixture to a large bowl with the bran, cinnamon and salt. Roughly chop and stir in the dried fruit, then mix in the honey mixture until well combined.
Spoon it into the prepared baking dish, using the back of a spoon to press it into an even layer.
Bake in the hot oven for 15 minutes, or until golden and set.
Leave to cool slightly, turn it out onto a board and cut into squares, then set aside to cool completely. Store in an airtight container

09/24/2021

Ingredients
300 g waxy potatoes
1 onion
olive oil
5 large free-range eggs

Method
Peel the potatoes using a speed-peeler, then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel.
Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes.
Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up – just use a fish slice to flip them over halfway through.
Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork.
When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there’s almost no runny egg on top.
Use a fish slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.
Turn out the tortilla onto a serving board, then cut into 6 wedges and serve hot or cold with a simple green salad.

09/19/2021

Ingredients
90 g butter , at room temperature, plus extra for greasing
90 g light brown sugar
1 large free-range egg
30 g ground almonds
60 g self-raising flour
1 tablespoon cocoa powder
¼ heaped teaspoon baking powder
30 g dark chocolate (70% cocoa solids)
50 ml milk
1.5 litres ice cream (2-3 flavours)

Method
Preheat your oven to 180°C/350°F/gas 4. Grease the base of a 16cm panettone tin. Set aside.
Cream the butter and sugar in a bowl until pale, then beat in the egg and ground almonds until combined.
In another bowl, mix together the flour, cocoa, baking powder and a pinch of sea salt, then fold this through the creamed mixture.
Chop the chocolate, pop in a bowl and melt it in the microwave for a few seconds. Stir it into the cake batter along with the milk, until smooth.
Spoon the batter into the tin and bake in the oven for 25 to 30 minutes, or until firm to the touch and a skewer inserted comes out clean.
Remove the cake from the oven, leave to cool in the tin for 5 minutes, then transfer it to a wire rack to cool completely. Take your ice cream out of the freezer to soften a little.
Line the panettone tin with two long pieces of clingfilm, laying them perpendicular to each other (to help you take out the cake).
Halve the sponge horizontally and place one of the thin pieces back into the tin, pressing it down flat.
Spoon in one flavour of ice cream to give you a layer at least 5cm-thick. Repeat with a second flavour, then top with a third. Keep layering until you’ve used up all of your ice cream.
Press the remaining sponge on top, then fold over the overhanging clingfilm to cover. Pop the cake in the freezer for at least 2 hours to firm up.
To serve, turn out the cake onto a board or cake stand and peel off the clingfilm. Leave it to soften for 5 minutes, then cut it into slices with a large, warm knife.

Address

4005 Liberty Street
Dallas, TX
75248

Website

facebook.com

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