Vital Foods

Vital Foods Easy,Fresh and Affordable...We always Provide the best Foods!

Ingredients70 ml cold-pressed rapeseed oil , plus extra for greasing2 medium carrots , (100g)1 beetroot , (100g)2 parsni...
12/24/2021

Ingredients
70 ml cold-pressed rapeseed oil , plus extra for greasing
2 medium carrots , (100g)
1 beetroot , (100g)
2 parsnips , (100g)
1 orange
120 g quality maple syrup
2 large free-range eggs
150 g wholegrain spelt flour
1 pinch of mixed spice
1 teaspoon baking powder
60 g dried apricots , preferably unsulphured
40 g pumpkin seeds , plus extra to decorate
edible flowers , to decorate (optional)
YOGHURT & HONEY ICING
150 g cream cheese
150 g Greek-style natural yoghurt
25 g clear runny honey
½ teaspoon quality vanilla extract
1 lemon

Method
Preheat the oven to 180ºC/350ºF/gas 4. Grease the base and sides of an 18cm loose-bottomed cake tin with a little rapeseed oil, and line the base with baking paper.
Peel and grate the carrots, beetroot and parsnip into a large bowl. Finely grate the zest of the orange and add two-thirds to the veg (reserving the rest for the frosting) along with the maple syrup, eggs and rapeseed oil. Fold in the flour, spice, baking powder and a pinch of salt.
Finely dice the apricots, then add to the bowl along with the seeds. Mix everything until well combined.
Pour the mixture into the prepared tin and bake for 35 to 40 minutes, rotating the tin after 20 minutes, until the top is light pinky-golden and bounces back when pressed lightly, and a skewer inserted into the centre comes out clean. Leave to cool in the tin.
Meanwhile, to make the icing, whisk together all the ingredients except the lemon, and most of the reserved orange zest, until completely smooth. Squeeze in a tiny bit of lemon juice and whisk in. Cover and pop in the fridge until needed.
When the cake is completely cool, transfer to a plate or stand, then finish with the icing, smoothing it all over the top of the cake with the back of a spoon.
Decorate the cake with the remaining orange zest, extra pumpkin seeds and edible flowers, if you like, then serve.
This cake will keep for up to five days in a sealed container in the fridge

Ingredients10 regular or blood oranges250 g runny honey3 large free-range eggs200 g ground almonds100 g fine polentaMeth...
12/24/2021

Ingredients
10 regular or blood oranges
250 g runny honey
3 large free-range eggs
200 g ground almonds
100 g fine polenta

Method
Preheat the oven to 160ºC/325ºF/gas 3. Rub a 20cm springform cake tin with olive oil, then line the base with greaseproof paper and rub the paper with oil, too.
Squeeze the juice of 3 oranges (roughly 100ml) into a pan, add 100g of honey and simmer until thickened and reduced, then remove from the heat.
Meanwhile, in a free-standing mixer on a high speed, whisk 200ml of olive oil with the remaining 150g of honey for 2 minutes to combine.
Beat in the eggs for 2 minutes, while you finely grate and add the zest of 3 oranges.
Stop the mixer, then fold in the ground almonds, polenta, and the juice of 1 or 2 oranges (roughly 50ml).
Pour into the prepared tin and bake for 40 to 50 minutes, or until golden and cooked through. Leave to cool for 10 minutes in the tin, loosening with a palette knife before releasing – be gentle with it.
To serve, quickly peel and slice the remaining oranges and dish up alongside the cake, drizzling the pretty syrup over everything before tucking in

Ingredients2 Earl Grey tea bags200 g fresh Medjool dates1 level teaspoon ground cinnamon1 level teaspoon ground ginger1 ...
12/24/2021

Ingredients
2 Earl Grey tea bags
200 g fresh Medjool dates
1 level teaspoon ground cinnamon
1 level teaspoon ground ginger
1 whole nutmeg , for grating
250 g leftover cooked pumpkin or butternut squash
170 g unsalted butter , plus extra for greasing (at room temperature)
340 g self-raising flour , plus extra for dusting
170 g golden caster sugar
170 g dark muscovado sugar
4 large free-range eggs
Maldon sea salt
CARAMEL SAUCE
250 g unsalted butter
125 g dark muscovado sugar
125 g golden caster sugar
50 ml dark rum
300 ml double cream

Method
Preheat the oven to 180°C/350°F/gas 4.
Put the tea bags into a jug, cover with 150ml of boiling water and leave to steep for 3½ minutes. Meanwhile, destone the dates and put into a food processor with the cinnamon and ginger, then finely grate in half the nutmeg. Scoop out the tea bags and pour the tea over the dates, pushing them down so they’re submerged. Leave them to soak with the lid on for 10 minutes. Add the roasted pumpkin or squash, then blitz to a purée, stopping occasionally to scrape down the sides, which will help it along.
Butter and lightly flour a 26cm Bundt tin or a 20cm x 30cm baking dish. In a large mixing bowl, cream the butter and sugars together using a wooden spoon. Beat in the eggs, one by one then, using a large metal spoon, stir in the flour and fold in the puréed dates. Pour the pudding mixture into your chosen receptacle, then bake for 45 to 50 minutes, or until an inserted skewer comes out clean.
When your pudding is almost ready, make the sauce. Cube the butter and melt in a small pan on a medium heat. Add both the sugars, then, once nicely mixed, carefully add the rum (it may splatter) and double cream. Bring to the boil, then simmer for around 5 minutes, or until a lovely deep golden colour.
As soon as the pudding is out of the oven, if using a Bundt tin, flip out onto a platter and brush all over with enough sauce to form a delicate, crispy surface but also keep your sponge nice and bouncy. Or, if you’re traybaking it in a dish, poke small holes in the top and pour over one-third of the sauce. Sprinkle with a little sea salt for contrast, and serve with the remaining sauce on the side (or save for another day) and a little double cream, Greek yoghurt, ice cream or custard, if you like.

Ingredients1 k**b of unsalted butter4 large free-range eggsMethodPreheat the oven to full whack.Lightly grease a small s...
12/18/2021

Ingredients
1 k**b of unsalted butter
4 large free-range eggs

Method
Preheat the oven to full whack.
Lightly grease a small skillet pan or round baking dish with butter.
Season the skillet with a little sea salt and black pepper, then crack in the eggs.
Bake in the oven for 7 to 10 minutes, or until the whites are set but the yolks are still runny. Delicious served with hot buttered toast.

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Dallas, TX
75204

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