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Ingredients1 x 400 g tin of chickpeas1 small clove of garlic1 tablespoon tahini1 lemonextra virgin olive oilMethodDrain ...
04/17/2022

Ingredients
1 x 400 g tin of chickpeas
1 small clove of garlic
1 tablespoon tahini
1 lemon
extra virgin olive oil

Method
Drain and tip the chickpeas into a food processor.
Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
Season with a pinch of sea salt, then pop the lid on and blitz.
Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.

Ingredients3 medium auberginesolive oil2 cloves of garlic1 tablespoon tahini½ teaspoon chilli powder , optional1 teaspoo...
04/17/2022

Ingredients
3 medium aubergines
olive oil
2 cloves of garlic
1 tablespoon tahini
½ teaspoon chilli powder , optional
1 teaspoon cumin
extra virgin olive oil
2 lemons

Method
Preheat the oven to 180C/350F/gas 4.
On a chopping board, cut the aubergines in half lengthways.
Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
Drizzle with 2 tablespoons olive oil, then toss to coat.
Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
Peel and roughly chop the garlic, then place in a food processor.
Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
Secure the lid and blitz to a nice thick dip.
Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
Transfer to a bowl, to serve.

IngredientsFOR THE SPONGE225 g unsalted butter , at room temperature, plus extra for greasing225 g caster sugar4 large f...
03/20/2022

Ingredients
FOR THE SPONGE
225 g unsalted butter , at room temperature, plus extra for greasing
225 g caster sugar
4 large free-range eggs
225 g self-raising flour , plus extra for dusting
1 lemon
FOR THE FRESH FRUIT ICING
100 g fresh berries (raspberries, strawberries or blackberries)
150 g icing sugar

Method
To make your sponge:
Preheat the oven to 190˚C/375˚F/gas 5. You can make your cakes like this (by hand), or in a food processor. Beat the butter and sugar together with a wooden spoon, until very light and fluffy. Add the eggs one at a time, beating each one in well before you add the next. Sift in the flour. Finely grate in the zest of the lemon then fold the mixture together.
To bake your cakes:
Place 18 paper cake cases into muffin tins. Use tablespoons to evenly divide the mixture between the paper cases. Put the muffin tins into the oven and bake for 15 minutes. You can check to see if the cakes are cooked by sticking a cocktail stick right into one of them. Remove it after 5 seconds and if it comes out clean they’re cooked; if it’s slightly sticky they’ll need a bit longer, so put them back in the oven for another 5 minutes, or until cooked through and golden on top. If you cook them for too long, though, they will go dry so keep an eye on them. Remove the cakes from the tins and transfer to a wire rack to cool.
To make your icing and ice your cakes:
Mash up 50g of your chosen berries with a fork or whiz them in a food processor. If the fruit has pips you may want to pass it through a sieve to make it lovely and smooth. Sift over the icing sugar and mix until you have a smooth paste.
When the cakes have cooled completely, drizzle a teaspoon of your icing over each one then top with the rest of the fruit – if you’re using strawberries, slice them up first.

Ingredients250 g unsalted butter (at room temperature) , plus extra for greasing250 g self-raising flour , plus extra fo...
03/20/2022

Ingredients
250 g unsalted butter (at room temperature) , plus extra for greasing
250 g self-raising flour , plus extra for dusting
250 g golden caster sugar
4 large free-range eggs
1 orange
a few drops of rosewater
4 tablespoons quality raspberry jam
150 g fresh raspberries
icing sugar , for dusting
CRYSTALLIZED ROSE PETALS
1 large free-range egg white
1 handful of rose petals
white caster sugar
VANILLA CREAM
150 ml Jersey double cream
½ a vanilla pod
2 teaspoons caster sugar

Method
Preheat the oven to 190°C/375°F/gas 5. Grease two 20cm sandwich tins and line the bases with greaseproof paper circles, then dust lightly with flour.
Beat the butter and sugar together until very light and fluffy.
Add the eggs one by one, making sure you beat each one in well before you add the next, then finely grate the orange zest and fold with the flour.
Divide the cake mix between the prepared tins. Spread it out well with a spatula and bake for 20 to 25 minutes, or until golden, risen and an inserted skewer comes out clean.
Allow to cool in the tins, then carefully turn out onto a wire rack to cool completely.
Mix a few drops of rosewater into the jam, but don’t go crazy with it – it’s very strong!
For the crystallized petals, turn the oven right down to 110°C/225°F/gas 1. Whisk the egg white to stiff peaks. Use a pastry brush to coat the rose petals on both sides with a very thin layer of the egg white, then sprinkle over some caster sugar.
Shake off the excess sugar and lay the petals on a baking tray lined with greaseproof paper. Bake for 3 to 4 minutes in the oven, or until the petals are firm to the touch.
For the vanilla cream, split the vanilla pod lengthways and scrape out the seeds, then whip the cream with the vanilla seeds and sugar until you get soft peaks.
Spread the jam and then the vanilla cream over one of the cakes and scatter the raspberries on top. Place the second cake on top.
Dust with icing sugar and decorate with the crystallized rose petals. Serve on a beautiful cake stand to really show off your creation, and enjo

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