Reliable Food Ark

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Ingredients250 g butter , plus extra for greasing220 g runny honey4 large free-range eggs150 g ground hazelnuts150 g who...
02/01/2022

Ingredients
250 g butter , plus extra for greasing
220 g runny honey
4 large free-range eggs
150 g ground hazelnuts
150 g wholemeal self-raising flour , plus extra for dusting
1 teaspoon baking powder
CHOCOLATE GANACHE
100 g dark chocolate (70% cocoa solids)
1 teaspoon butter
200 ml single cream

Method
Preheat the oven to 160ºC/gas 2-3. Grease and dust a 24cm springform cake tin and line the base with greaseproof paper.
Beat the butter till pale and creamy, add the honey and stir to combine.
Crack in the eggs, one at a time, then add each dry ingredient until just combined, being careful not to overwork the mixture.
Spoon the mixture into the tin, level with a spoon, then bake in the centre of the oven for 45 to 50 minutes, or till the cake is springy to touch.
Cool a little in the tin, then turn onto a wire rack to cool completely.
For the ganache, break the chocolate into a heatproof bowl, and add the butter.
Gently heat the cream in a saucepan, then just before it simmers, pour it over the chocolate and butter and stir until melted and smooth. Leave to cool slightly and thicken.
Brush off any crumbs, then spread a thin layer of ganache all over the cake to prevent remaining crumbs getting caught in the top layer.
Spread over the remaining ganache with a spatula or palette knife. Serve with physalis and cream.

Ingredientsolive oil1 onion2 cloves of garlic1 lemon1 teaspoon fennel seeds½ teaspoon crushed chillies1 fresh bay leaf6 ...
01/09/2022

Ingredients
olive oil
1 onion
2 cloves of garlic
1 lemon
1 teaspoon fennel seeds
½ teaspoon crushed chillies
1 fresh bay leaf
6 sausages
1½ tablespoons plain flour
1 x 400 g tin chopped tomatoes
500 ml organic vegetable stock
1 large handful of kale

Method
Peel and slice the onion, then add to a pan with 1 tablespoon of oil. Fry for 5 to 7 minutes, or until softened.
Peel, finely slice and add the garlic, then peel 3 strips of zest from the lemon. Add to the pan along with the spices and bay leaf. Cook for 1 to 2 minutes.
Chop the sausages and toss with the flour, then add to the pan and cook until browned all over.
Pour in the tomatoes and stock, and bring to a simmer. Let it bubble away for 20 minutes, chop and add the kale and cook for 5 minutes, then serve.

Ingredients150 g runner beans2 spring onions1 tablespoon walnutsolive oil4 slices sourdough bread50 g goat's cheeseextra...
01/09/2022

Ingredients
150 g runner beans
2 spring onions
1 tablespoon walnuts
olive oil
4 slices sourdough bread
50 g goat's cheese
extra virgin olive oil

Method
Trim and finely slice the beans and spring onions. Lightly toast the walnuts in a dry frying pan, then remove and finely chop.
Heat 1 tablespoon of olive oil to the pan, then add the runner beans and spring onions and fry for 4 minutes, or until tender.
Next, toast the sourdough.
Season the beans and spring onions, then pile onto the toast.
Crumble the goat's cheese, then scatter over the top along with the walnuts, then finish with a drizzle of extra virgin olive oil

Ingredients250 g mixed-colour ripe cherry tomatoes½ a lemonextra virgin olive oil4 sprigs of fresh basil1 x 400 g tin of...
01/04/2022

Ingredients
250 g mixed-colour ripe cherry tomatoes
½ a lemon
extra virgin olive oil
4 sprigs of fresh basil
1 x 400 g tin of cannellini beans
1 good pinch of fennel seeds
2 large free-range eggs
2 slices of seeded wholemeal bread
2 heaped teaspoons ricotta cheese
thick balsamic vinegar , optional
hot chilli sauce , optional

Method
Halve the tomatoes, place in a bowl and toss with the lemon juice, 1 tablespoon of oil and a pinch of sea salt. Pick, tear and toss in the basil leaves (reserving the smaller ones for garnish), then leave aside to macerate for a few minutes.
Meanwhile, place a large non-stick frying pan on a high heat.
Drain the beans and put into the hot pan with the fennel seeds and a pinch of black pepper. Leave for 5 minutes, shaking occasionally – you want them to char and pop open, bursting their skins.
Pour the macerated tomatoes into the pan with 100ml of water, season, then leave to bubble away vigorously for 1 minute.
Crack in an egg on each side, then cover with a lid, plate or tin foil, reduce to a medium-low heat and slow-cook for 3 to 4 minutes for nice soft eggs, or longer if you prefer. Meanwhile, toast the bread.
Divide the ricotta and spread over the two pieces of hot toast, then serve on the side of the baked eggs in beans.
Sprinkle the reserved baby basil leaves over the top and tuck right in. Nice finished with a drizzle of balsamic vinegar and/or a drizzle of hot chilli sauce. Delicious.

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