United Food Store

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Ingredientsolive or rapeseed oil375 g plain flour1 tablespoon baking powder½ teaspoon baking soda10 tablespoons unsalted...
02/01/2022

Ingredients
olive or rapeseed oil
375 g plain flour
1 tablespoon baking powder
½ teaspoon baking soda
10 tablespoons unsalted butter
200 g sugar
2 large free-range eggs
360 ml natural yoghurt
2 generous handfuls of chocolate chips
POMEGRANATE ICING
1 splash of pomegranate juice
2 tablespoons icing sugar

Method
Preheat the oven to 190ºC/gas 5. Grease your muffin tin(s) lightly with oil.
Sieve the flour, baking powder and soda, and ½ teaspoon of sea salt and set aside.
In a large bowl, cream the butter and sugar together, beating until fluffy. Add the eggs, one at a time, beating until incorporated.
Beat in half of the dry ingredients until just mixed, followed by one-third of the yoghurt. Then beat in half of the remaining dry ingredients, followed by another third of the yoghurt. Beat in the remaining dry ingredients and yoghurt. Do not over-beat.
Fold in the chocolate chips. Distribute the muffin batter equally among the cups and bake for 25 to 30 minutes, until golden brown.
Turn out onto a wire rack and leave to cool.
For the icing, add the pomegranate juice to the icing sugar and mix together to form a thick paste. When the muffins have cooled, top with the icing and sprinkle with fresh elderflowers, if in season.

Ingredients3 large firm auberginesolive oil1 onion½ a bulb of spring garlic , or 1 clove of regular garlic1 heaped teasp...
01/10/2022

Ingredients
3 large firm aubergines
olive oil
1 onion
½ a bulb of spring garlic , or 1 clove of regular garlic
1 heaped teaspoon dried oregano
2 x 400 g tins of quality plum tomatoes , or 1kg fresh ripe tomatoes
wine vinegar
1 bunch of fresh basil , (30g)
3 large handfuls of Parmesan cheese , (freshly grated)
2 handfuls of dried breadcrumbs
a few sprigs of fresh oregano
150 g buffalo mozzarella , (optional)

Method
Preheat a griddle pan or barbecue.
Trim and slice the aubergines 1cm thick. Peel and finely chop the onion, and peel and finely slice the garlic.
Place a large pan on a medium heat with 2 or 3 lugs of olive oil, add the onion, garlic and dried oregano, then cook for 10 minutes, or until the onion is soft and the garlic has a tiny bit of colour.
If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh.
Add the tomato flesh or tinned tomatoes to the onion pan, give the mixture a good stir, then put a lid on and simmer slowly for 15 minutes, or until thickened and reduced.
Grill the aubergines on both sides until lightly charred – you'll need to work in batches.
Season the tomato sauce carefully with sea salt, black pepper and a tiny swig of wine vinegar, then pick in the basil. You can leave the sauce chunky or you can purée it.
Spoon a layer of tomato sauce into a 15cm x 25cm baking dish, then add a fine scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
Pick and finely chop the oregano, then toss with the breadcrumbs and a little olive oil, then sprinkle on top of the Parmesan. Tear over the mozzarella (if using).
Bake at 190°C/375°F/gas 5 for 30 minutes, or until golden, crisp and bubbly – it’s best eaten straight away, but it can also be served cold.

Ingredients500 g sweet potatoes1 level teaspoon cayenne pepper , plus extra for sprinkling1 heaped teaspoon ground cumin...
01/10/2022

Ingredients
500 g sweet potatoes
1 level teaspoon cayenne pepper , plus extra for sprinkling
1 heaped teaspoon ground cumin , plus extra for sprinkling
1 level teaspoon ground cinnamon , plus extra for sprinkling
olive oil
1 onion
2 mixed-colour peppers
2 cloves of garlic
1 bunch of fresh coriander (30g)
2 fresh mixed-colour chillies
2 x 400 g tins of beans, such as kidney, chickpea, pinto, cannellini
2 x 400 g tins of quality plum tomatoes
lime or lemon juice, or vinegar , to taste

Method
Preheat the oven to 200˚C/400˚F/gas 6.
Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.

Ingredients4 spring onionsolive oil400 g baby spinach1 whole nutmeg , for grating1 lemon4 English muffins8 small free-ra...
01/04/2022

Ingredients
4 spring onions
olive oil
400 g baby spinach
1 whole nutmeg , for grating
1 lemon
4 English muffins
8 small free-range eggs
100 g wafer-thin smoked ham
HOLLANDAISE:
100 g unsalted butter
2 large free-range egg yolks
1 teaspoon Dijon mustard
white wine vinegar

Method
Preheat the oven to 180°C/350°F/gas 4.
Trim and finely chop the spring onions and put them into a large frying pan on a medium-low heat with a little drizzle of oil.
Add the spinach with a grating of nutmeg and a good pinch of sea salt and black pepper. Cook down until dark and delicious, and any excess water has cooked away, then add a squeeze of lemon juice to taste, and keep warm.
To make the hollandaise, melt the butter in a small pan. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk with a tablespoon of lemon juice and the mustard.
Whisking constantly, very slowly (otherwise it will split) pour the melted butter into the egg mixture, until well combined, adding a splash of water to loosen, if needed. Whisk in a splash of vinegar and season to perfection.
Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water if needed (or see tip).
Warm the muffins in the oven.
Meanwhile, simply press an oiled sheet of good-quality clingfilm into an oiled teacup, then crack 2 eggs into it to cheat a double-yolker. Bring the sides up, ease out any air, twist together and tie a tight knot to pouch the egg into a parcel – it’s very easy.
Repeat with the remaining eggs (a drizzle of truffle oil, a shake of Tabasco or a few fresh soft herbs can be added to your parcels for extra flavour).
Poach the parcels in a pan of gently simmering water for 8½ minutes. To check they’re done, lift one out with a slotted spoon and gently squeeze – use your instincts.
Halve the warm muffins, then divide over the spinach and waves of delicate ham. Unwrap the poached double-yolker eggs and balance on top, spoon a tablespoon of hollandaise over each one, then bust the eggs open and enjoy.

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