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Ingredientsunsalted butter , for greasing75 g plain flour , plus extra for dusting½ teaspoon baking powder150 g icing su...
02/01/2022

Ingredients
unsalted butter , for greasing
75 g plain flour , plus extra for dusting
½ teaspoon baking powder
150 g icing sugar
125 g ground almonds
3 large free-range egg whites
125 g olive oil
1 tablespoon runny honey
2 lemons
20 g flaked almonds
2 sprigs of fresh rosemary
SYRUP
2 lemons
2 sprigs of fresh rosemary
100 g caster sugar

Method
Preheat the oven to 190ºC/gas 5. Melt the butter, then lightly grease a 12-hole mini brioche or cupcake tin, dust with a little plain flour, then tap out the excess.
Sift the flour, baking powder and icing sugar into a bowl, then mix in the ground almonds.
In a separate bowl, whisk the egg whites with a pinch of sea salt until they form soft peaks. Add the sifted dry ingredients, as well as the oil and honey. Finely grate in the lemon zest, then fold it all together, until thoroughly combined.
Pour the batter into the tin holes, until they’re three-quarters full, and scatter over the flaked almonds.
Place the tins on a baking tray on the middle shelf of the oven and bake for 15 minutes, or until well risen and golden.
Leave them to cool in the tins for 2 minutes, before running a knife around the edges and turning them out onto a wire rack.
Meanwhile, prepare the syrup. Pare the zest off the lemons using a speed-peeler and slice it into fine strips. Squeeze the juice of both lemons into a bowl and set aside.
Blanch the lemon strips in boiling water for 1 minute, then drain and rinse under cold water. Return them to the pan with the lemon juice, sprigs of rosemary, sugar and 5 tablespoons of water. Gently bring it to the boil, then simmer, until reduced by half.
Remove the rosemary and slowly spoon the syrup (including the pared zest) over the warm cakes.
Pick a few rosemary leaves over each cake, leave to cool slightly, and serve.

Ingredients2 dried chillies , such as chipotle2 red onions4 cloves of garlic1 bunch of fresh coriander (30g)3 fresh red ...
01/09/2022

Ingredients
2 dried chillies , such as chipotle
2 red onions
4 cloves of garlic
1 bunch of fresh coriander (30g)
3 fresh red chillies
olive oil
2 carrots
1½ tablespoons sweet smoked paprika
1 stick of cinnamon
1 tablespoon cumin seeds
500 g higher-welfare minced pork
500 g higher-welfare minced beef
4 x 400 g tins of plum tomatoes
3 mixed-colour peppers
2 x 400 g tins of kidney beans

Method
Cover the dried chillies with boiling water and leave to rehydrate.
Peel and finely chop the onions and garlic, pick the coriander leaves, then finely chop the stalks. Deseed and finely slice the fresh chillies.
Drizzle 1 tablespoon of oil into a large pan over a medium heat, add the onions, garlic, coriander stalks and most of the fresh chilli, then cook for 10 minutes, or until the onion is soft but not coloured.
Peel and finely chop the carrots, add to the pan with the paprika, cinnamon and half the cumin seeds, and fry for a further 5 minutes.
Reserving the soaking water, drain the rehydrated chillies, then finely chop and stir into the pan. Add the mince, breaking it up with a wooden spoon, then cook for 5 minutes, or until all the liquid has evaporated and the meat has browned.
Add the reserved soaking water followed by the tomatoes, breaking them up with a wooden spoon. Season with sea salt and black pepper, then bring to the boil. Reduce to a simmer and leave to tick away for 1 to 2 hours, or until thickened.
Meanwhile, char the peppers by carefully holding them with tongs over a flame or placing under the grill, turning regularly until blackened all over. Place in a bowl, cover and leave to steam for 5 to 10 minutes.
Discard the blackened skin and seeds from the charred peppers, then slice into strips and add to the chilli.
With 5 minutes to go, toast the cumin seeds in a large non-stick frying pan over a medium heat for 2 minutes. Add a good drizzle of oil, drain and add the beans, then fry until crisp and starting to pop, tossing regularly. Season to taste, then tip into a serving bowl.
Season the chilli to taste, remove the cinnamon stick, then scatter over the reserved fresh chilli, coriander leaves and popped beans. Delicious served with a dollop of yoghurt or soured cream.

Ingredients4 x 150 g higher-welfare veal escalopes8 fresh sage leaves8 slices of higher-welfare prosciutto2 tablespoons ...
01/09/2022

Ingredients
4 x 150 g higher-welfare veal escalopes
8 fresh sage leaves
8 slices of higher-welfare prosciutto
2 tablespoons unsalted butter
olive oil
1 good swig of marsala
1 lemon

Method
Place the veal escalopes on a chopping board, leaving a little space between them. Cover with clingfilm and, using your fists or a rolling pin, bash them out until they are about 5mm thick, then discard the clingfilm.

Season both sides of the flattened veal with a little black pepper (there’s no need for salt as the prosciutto is quite salty). Lay 2 sage leaves flat on each piece of veal, then place 2 pieces of prosciutto on top to cover the meat, and fold over the sides to neaten up.
Heat a frying pan over a medium heat and add 1 tbsp butter and a drizzle of oil. Add 2 escalopes to the pan and fry for about 2 minutes on each side, until golden brown.
When done, remove to a plate and cover with foil to keep warm. Fry the other 2 escalopes in the same way, then remove to the plate, cover with foil and set aside.
Put the pan back on the heat, add the remaining butter and the marsala and simmer for 1 minute until you have a lovely sweet, glossy sauce.
Serve the saltimbocca with pasta, polenta or boiled or roast potatoes, and cut the lemon into wedges for squeezing over.

IngredientsFOR A BERRY SMOOTHIE:1 mug of frozen berries , (200g)1 mug of unsweetened almond milk , (300ml)6 tablespoons ...
01/04/2022

Ingredients
FOR A BERRY SMOOTHIE:
1 mug of frozen berries , (200g)
1 mug of unsweetened almond milk , (300ml)
6 tablespoons natural yoghurt
1 super-ripe banana
1 small handful of porridge oats , (35g)
1 tablespoon mixed seeds , (I like flaxseeds and sunflower seeds)
FOR A MANGO, PASSION FRUIT AND MINT SMOOTHIE:
1 mug of frozen mango pieces , (150g)
1 mug of unsweetened almond milk , (300ml)
6 tablespoons natural yoghurt
1 super-ripe banana
1 small handful of porridge oats (35g)
1 tablespoon mixed seeds , (I like flaxseeds and sunflower seeds)
3 sprigs of fresh mint
2 ripe passion fruits
1 tablespoon desiccated coconut , optional

Method
I like to use the bags of frozen fruit you can easily get in the supermarket – they’re so convenient, and a bit of a staple in the Oliver household. I use unsweetened almond milk in my smoothies, but you can use regular milk, or fresh juice (but bear in mind it will be sweeter), if you prefer. You can add all sorts of delicious extras to these smoothies: vanilla is really nice in the berry smoothie, and fresh ginger is fantastic in the mango, passion fruit and mint version.
Add all the ingredients to a blender (removing any herb stalks first), fasten the lid and whiz until nice and smooth – you might need to stop the blender and scrape down the sides to help it along. Pour into cups, then serve. At this point you could pour the mixture into ice-lolly moulds and freeze them – they’re always a big hit with my kids.

TRICKS & TIPS: For baby, serve for pudding with an extra spoon of yoghurt. For more information on stages of complimentary feeding, click here.

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9 Oakland Hills Drive
Dallas, TX
75247

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