Eat Smart

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What makes Eat Smart Organics unique is that they are the first company to offer pre-cooked and packaged nutritionally b...
09/21/2022

What makes Eat Smart Organics unique is that they are the first company to offer pre-cooked and packaged nutritionally balanced Ecocert certified organic meals endorsed by the Heart and Stroke Foundation.

In this page you can discover 19 synonyms, antonyms, idiomatic expressions, and related words for grocery, like: foodstu...
09/13/2022

In this page you can discover 19 synonyms, antonyms, idiomatic expressions, and related words for grocery, like: foodstuff, tesco, grocery-store, vegetable market, food market, supermarket, food store, greengrocery, corner-store, confectionery and frozen food.

Ingredients100 g quality dark chocolate , (70%)100 g unsalted butter100 g rye bread2 large free-range eggs50 g golden ca...
12/24/2021

Ingredients
100 g quality dark chocolate , (70%)
100 g unsalted butter
100 g rye bread
2 large free-range eggs
50 g golden caster sugar

Method
Preheat the oven to 200ºC/400ºF/gas 6. Line two trays with greaseproof paper and rub with olive oil.
Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove and stir in the butter so it melts.
Tear the bread into a food processor and blitz into fine crumbs, then add the eggs and sugar, and blitz again well. With the processor still running, pour in the chocolate mixture and let it blitz until combined.
Spoon the cookie mix into a large sandwich bag, snip off the corner and pipe 3-4cm blobs to make 24 cookies on the lined trays.
Bake for 8 to 10 minutes, or until spread and set. Sprinkle with sea salt, leave to cool a little, and tuck in.

Ingredients100 g dried apple200 g self-raising flour100 g unsalted butter , (cold)100 g caster sugar1 large free-range e...
12/24/2021

Ingredients
100 g dried apple
200 g self-raising flour
100 g unsalted butter , (cold)
100 g caster sugar
1 large free-range egg

Method
Preheat the oven to 200ºC/400ºF/gas 6. Line two trays with greaseproof paper and rub with olive oil.
Whiz the apple in a food processor until finely chopped, then add the flour, cubed butter, sugar and a pinch of sea salt. Blitz to fine crumbs for 1 minute, then remove 3 tablespoons of the mix and set aside.
Pulse in the egg until combined, stopping to scrape down the sides, if needed.
Divide into 24 pieces, roll into balls, then press down lightly into 4cm rounds, lining them up on the trays as you go.
Sprinkle over the reserved mix, lightly pressing it into the cookies. Bake for 8 to 10 minutes, or until lightly golden.
Leave to cool slightly, then transfer to a wire cooling rack. Yum!

Ingredients1 cup coconut sugar¾ cup vegan butter , softened2 tablespoons fresh rosemary , finely chopped¼ teaspoon black...
12/24/2021

Ingredients
1 cup coconut sugar
¾ cup vegan butter , softened
2 tablespoons fresh rosemary , finely chopped
¼ teaspoon black pepper , freshly cracked
¼ teaspoon nutmeg , freshly grated or ground
¼ cup plain unsweetened plant-based milk
1 tablespoon ground flaxseed meal
½ teaspoon sorghum molasses
2 teaspoons vanilla extract
½ teaspoon almond extract
1 cup all-purpose flour
⅓ cup oat flour
½ teaspoon baking soda
¼ teaspoon sea salt , plus extra for sprinkling
½ cup toasted pecans , roughly chopped
3 ounces vegan dark chocolate , roughly chopped
1 to 2 teaspoons vanilla sugar , (see tip), for sprinkling

Method
Preheat the oven to 180°C/350°F/gas 4. Line two large baking sheets with parchment paper.
In a large bowl, combine the coconut sugar, butter, rosemary, black pepper, and nutmeg. Beat with a fork until smooth and fluffy. Add the milk and flaxseed meal and beat for another 30 seconds. Mix in the molasses, vanilla, and almond extract. Set aside.
In a separate bowl, combine the flours, baking soda, and salt. Mix well. In small amounts, slowly add this mixture to the wet mixture, mixing constantly until it forms a dough. Fold in the pecans. Refrigerate the dough for 30 minutes to chill.
Using an ice cream scoop or spoon, scoop about 2 tablespoons of dough for each cookie onto the baking sheets, leaving a few inches between them. They will spread out as they bake.
Arrange the chocolate chunks on top of each mound of dough and press them down gently. Sprinkle with the Maldon salt and vanilla sugar. Bake until the edges are golden brown, but not burned, 15 to 20 minutes. Let cool on the baking sheets for about 5 minutes, then transfer them to a cooling rack for another 5 minutes.

Ingredients1 x 220 g jar of pickled jalapeños1 bunch of fresh mint , (30g)¼ of a fresh red chilli , optional2 large free...
12/18/2021

Ingredients
1 x 220 g jar of pickled jalapeños
1 bunch of fresh mint , (30g)
¼ of a fresh red chilli , optional
2 large free-range eggs
1 crumpet
¼ of a avocado
50 g ripe cherry tomatoes
extra virgin olive oil
2 slices of higher-welfare smoked streaky bacon
10 g Parmesan cheese

Method
Tip the jalapeños and most of their brine into a blender and pick in most of the mint leaves (save the pretty little ones for later). Blitz until smooth, then pour back into the jar.
Finely chop the chilli (if using) and place in a shallow bowl. Crack in one of the eggs, add a pinch of black pepper and whisk together with a fork.
Soak the crumpet in the chilli and egg mixture for a couple of minutes, pressing it down and turning halfway.
Meanwhile, make a quick salsa: Halve, destone, peel and roughly chop the avocado and quarter the tomatoes. Place everything in a small bowl, drizzle with 1 teaspoon of extra virgin olive oil and season to perfection. Add the reserved mint leaves and gently mix.
Place the bacon in a dry non-stick frying pan on a medium-high heat and leave to crisp up a little, turning every so often.
Push the bacon to one side and finely grate the Parmesan cheese into the pan in a pile slightly larger than the diameter of your crumpet. Press the soaked crumpet topside down onto the cheese and pour over any remaining egg mixture, then cook for 2 minutes, until the Parmesan is golden and crispy.
Carefully loosen the edges of the Parmesan with a spatula, then lift up the crumpet, pulling the Parmesan with it. Hold for a few seconds so it sets, then turn it back over into the pan, leaving you with a crispy crown on the top.
Crack in the remaining egg alongside and cook to your liking.
Transfer the crowned crumpet to a plate, top with the salsa and spoon some of the jalapeño dressing on the side with the crispy bacon. Top with the fried egg and serve.

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