Uptown Food Hotspot

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Our New baby food item
05/28/2022

Our New baby food item

Rip off and reserve the top leafy half of the mint. Put the stalks in a pan of boiling salted water, then add the beans ...
05/26/2022

Rip off and reserve the top leafy half of the mint. Put the stalks in a pan of boiling salted water, then add the beans and peas to cook for 4 minutes.
Meanwhile, halve and deseed the chilli and finely chop with the top leafy half of the mint. Place in a bowl, finely grate over a little lemon zest, then squeeze in all the juice. Add 2 tablespoons of extra virgin olive oil, mix, taste and season to perfection with sea salt and black pepper.
Drain the beans and peas, reserving a mugful of cooking water and discarding the mint stalks.
Pinch the skins off any larger beans, then pour the beans and peas on to a platter, toss with a few splashes of reserved cooking water, then spoon over the dressing.
Drizzle with 1 more tablespoon of extra virgin olive oil and toss together at the table before tucking in

Place the flour in a large bowl, make a well in the centre and gradually stir in 200ml of tepid water with a fork until ...
05/23/2022

Place the flour in a large bowl, make a well in the centre and gradually stir in 200ml of tepid water with a fork until combined. Switch to your hands and knead for 10 minutes, or until pliable and smooth, but not sticky (adding a little extra flour if needed). Cover and rest for 30 minutes.
Divide the dough into quarters (approximately 50g chunks), then roll each chunk into a long snake and cut into 1-inch nuggets (about 2½cm). Roll each piece into a mini sausage, and then, using three fingers, press down firmly and drag the dough towards you to make three clear indentations, with pointed ends. Set aside each piece of pasta on a flour dusted tray.
Blanch the tomatoes in a large pan of boiling water for 45 seconds. Carefully remove with a slotted spoon to a bowl of ice-cold water, then peel and discard the skins, and roughly chop.
Peel and finely slice 4 cloves of garlic and place in a large non-stick frying pan with 3 tablespoons of olive oil. Place over a medium heat and cook until fragrant but not coloured.
Add the chopped tomatoes, bring to a simmer and leave to cook for 45 minutes, or until reduced and delicious. Season to perfection with sea salt and black pepper.
For the pangrattato, halve and deseed the dried peppers and place in a non-stick frying pan on a medium heat with 3 tablespoons of olive oil. Cook for 5 minutes, or until softened, then remove to a chopping board and finely chop.
Peel and finely chop the remaining garlic, then fry in the hot chilli oil for 1 to 2 minutes.
Tip in the breadcrumbs and fry for 1 to 2 minutes more until golden and crisp, then add the chopped peppers and stir to combine.
Cook the pasta in a large pan of salted boiling water for 3 minutes, or until al dente. Spoon the pasta into the sauce, adding a good splash of cooking water to loosen and a drizzle of extra virgin olive oil.
Divide the pasta between plates and top each with a generous handful of the pangrattato. Delicious served with a leafy salad dressed with good-quality balsamic vinegar.

Ingredients250 g leftover roasted squash1 fresh red chilli2 sprigs of fresh rosemary30 g Parmesan cheese , plus extra to...
11/19/2021

Ingredients
250 g leftover roasted squash
1 fresh red chilli
2 sprigs of fresh rosemary
30 g Parmesan cheese , plus extra to serve
1 large free-range egg
280 ml semi-skimmed milk
150 g self-raising flour
1 whole nutmeg , for grating
olive oil

Method
Remove the skin from the roasted squash, then deseed and finely chop the chilli. Pick and finely chop the rosemary leaves, discarding the stalks, and finely grate the Parmesan.
In a large bowl, mash the squash with a fork, then whisk in the egg, milk and flour. Add the chilli, rosemary, Parmesan and a grating of nutmeg.
Heat a little oil in a frying pan and, once hot, add half a ladle of mixture per pancake into the pan. Cook for 1 to 2 mins on each side, until golden and crisp.
Keep warm in a low oven until ready, then serve with and extra grating of Parmesan and some rocket.

Ingredients½ a bunch of fresh mint , (15g)200 g fresh podded or frozen broad beans200 g fresh podded or frozen peas1 fre...
10/28/2021

Ingredients
½ a bunch of fresh mint , (15g)
200 g fresh podded or frozen broad beans
200 g fresh podded or frozen peas
1 fresh red chilli
1 lemon

Method
Rip off and reserve the top leafy half of the mint. Put the stalks in a pan of boiling salted water, then add the beans and peas to cook for 4 minutes.
Meanwhile, halve and deseed the chilli and finely chop with the top leafy half of the mint. Place in a bowl, finely grate over a little lemon zest, then squeeze in all the juice. Add 2 tablespoons of extra virgin olive oil, mix, taste and season to perfection with sea salt and black pepper.
Drain the beans and peas, reserving a mugful of cooking water and discarding the mint stalks.
Pinch the skins off any larger beans, then pour the beans and peas on to a platter, toss with a few splashes of reserved cooking water, then spoon over the dressing.
Drizzle with 1 more tablespoon of extra virgin olive oil and toss together at the table before tucking in

Ingredients400 g durum wheat flour , plus extra for dusting1 kg ripe tomatoes6 cloves of garlicolive oil2 peperoni crusc...
09/10/2021

Ingredients
400 g durum wheat flour , plus extra for dusting
1 kg ripe tomatoes
6 cloves of garlic
olive oil
2 peperoni cruschi , (dried Senise peppers)
100 g quality breadcrumbs
extra virgin olive oil

Method
Place the flour in a large bowl, make a well in the centre and gradually stir in 200ml of tepid water with a fork until combined. Switch to your hands and knead for 10 minutes, or until pliable and smooth, but not sticky (adding a little extra flour if needed). Cover and rest for 30 minutes.
Divide the dough into quarters (approximately 50g chunks), then roll each chunk into a long snake and cut into 1-inch nuggets (about 2½cm). Roll each piece into a mini sausage, and then, using three fingers, press down firmly and drag the dough towards you to make three clear indentations, with pointed ends. Set aside each piece of pasta on a flour dusted tray.
Blanch the tomatoes in a large pan of boiling water for 45 seconds. Carefully remove with a slotted spoon to a bowl of ice-cold water, then peel and discard the skins, and roughly chop.
Peel and finely slice 4 cloves of garlic and place in a large non-stick frying pan with 3 tablespoons of olive oil. Place over a medium heat and cook until fragrant but not coloured.
Add the chopped tomatoes, bring to a simmer and leave to cook for 45 minutes, or until reduced and delicious. Season to perfection with sea salt and black pepper.
For the pangrattato, halve and deseed the dried peppers and place in a non-stick frying pan on a medium heat with 3 tablespoons of olive oil. Cook for 5 minutes, or until softened, then remove to a chopping board and finely chop.
Peel and finely chop the remaining garlic, then fry in the hot chilli oil for 1 to 2 minutes.
Tip in the breadcrumbs and fry for 1 to 2 minutes more until golden and crisp, then add the chopped peppers and stir to combine.
Cook the pasta in a large pan of salted boiling water for 3 minutes, or until al dente. Spoon the pasta into the sauce, adding a good splash of cooking water to loosen and a drizzle of extra virgin olive oil.
Divide the pasta between plates and top each with a generous handful of the pangrattato. Delicious served with a leafy salad dressed with good-quality balsamic vinegar.

Ingredients175 g brown rice1 clove of garlic1 x 400 g tin of black beans1 teaspoon cumin seedsolive oil1 teaspoon ground...
08/30/2021

Ingredients
175 g brown rice
1 clove of garlic
1 x 400 g tin of black beans
1 teaspoon cumin seeds
olive oil
1 teaspoon ground coriander
225 g ripe tomatoes, on the vine
½ a bunch of fresh coriander
2 limes
4 spring onions
6 large free-range eggs

Method
Cook the rice according to the packet instructions. Once al dente, remove from the heat, drain and rinse under cold water, then set aside.
Peel and finely chop the garlic, then drain the beans.
Place a large frying pan over a medium heat, add the cumin seeds and toast for 1 minute.
Add 1 tablespoon of oil, the garlic and ground coriander, and fry for 1 minute, then stir in the drained beans. Fry for 5 minutes, or until the beans start to crisp, stirring occasionally.
Roughly chop the tomatoes, then pick and finely chop the fresh coriander and mix together to make a salsa. Squeeze in the juice of 1 lime and season well.
Stir the rice into the beans and fry for a further 5 minutes, or until piping hot, then finely slice and stir through the spring onions.
Whisk the eggs, season, then cook in a non-stick pan over a low-medium heat, until scrambled and creamy.
Serve the rice topped with scrambled eggs and a spoonful of tomato salsa, with the remaining lime, cut in half, on the side for squeezing over.

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464 Whispering Pines Circle
Dallas, TX
75240

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