Rainbow Food Shop

Rainbow Food Shop Easy,Fresh and Affordable...We always Provide the best Foods!

Ingredients6 large ripe tomatoes1 bulb of garlic½ a bunch of fresh thyme , (15g)olive oil1.2 litres organic vegetable st...
03/02/2022

Ingredients
6 large ripe tomatoes
1 bulb of garlic
½ a bunch of fresh thyme , (15g)
olive oil
1.2 litres organic vegetable stock
1 onion
1 bulb of fennel
2 k***s of unsalted butter
450 g Arborio risotto rice
150 ml dry white vermouth
80 g Parmesan cheese

Method
Preheat the oven to 180ºC/350ºF/gas 4.
With a knife, cut the cores out of the tomatoes, then place cut side down in a snug-fitting baking dish with the whole garlic bulb, and scatter over the thyme sprigs.
Drizzle with 1 tablespoon of oil, season with sea salt, and roast for 1 hour, or until starting to burst open (the juices will add game-changing flavour later on).
Bring the stock to a simmer. Peel and finely chop the onion and fennel, reserving any herby tops, then place in a large, high-sided pan on a medium heat with 1 tablespoon of oil and 1 k**b of butter.
Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes. Pour in the vermouth and stir until absorbed.
Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16 to 18 minutes.
Beat in the remaining k**b of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 2 minutes so the risotto becomes creamy and oozy.
Divide the risotto between warm plates, place a tomato in the centre with a little sweet garlic and the herby fennel tops, then drizzle over the tasty tomato juice

Ingredients1 bunch of fresh basil , (30g)½ a clove of garlic50 g blanched almondsextra virgin olive oil25 g Parmesan che...
03/02/2022

Ingredients
1 bunch of fresh basil , (30g)
½ a clove of garlic
50 g blanched almonds
extra virgin olive oil
25 g Parmesan cheese , plus extra to serve
¼ of a lemon
1 Maris Piper potato
125 g green beans
300 g tagliatelle
200 g delicate summer veg , such as broad beans, peas, tenderstem broccoli

Method
Pick most of the basil leaves into a pestle and mortar and bash to a paste with a pinch of sea salt. Peel and bash in the garlic, then pound in the almonds until fine.
Muddle in 4 tablespoons of oil, finely grate in the Parmesan, then squeeze in the lemon juice. Season to perfection, and tweak to your liking.
Scrub and finely slice the potato, trim just the stalks off the beans, then place both in a pan of boiling salted water with the tagliatelle and cook according to the pasta packet instructions.
Prep the delicate summer veg as necessary, adding them to the pan for the last 3 minutes. Drain, reserving a mugful of starchy cooking water, then toss with the pesto, loosening with a splash of reserved cooking water, if needed.
Drizzle with 1 tablespoon of oil, and finish with the remaining basil and a fine grating of Parmesan. Nice served with a crunchy seasonal salad

Ingredients3 large free-range eggs100 g golden caster sugar75 g plain flour1 teaspoon vanilla bean pasteunsalted butter ...
02/08/2022

Ingredients
3 large free-range eggs
100 g golden caster sugar
75 g plain flour
1 teaspoon vanilla bean paste
unsalted butter , for greasing
100 g shelled unsalted pistachios
500 g white marzipan
icing sugar , for dusting
FILLING
400 g quality ricotta cheese
1 tablespoon caster sugar
50 g whole hazelnuts
1 heaped tablespoon glacé fruit
20 g shelled unsalted pistachios
100 g quality dark chocolate , (70%)
3 tablespoons apricot jam
50 ml Vin Santo
15 glacé cherries

Method
Preheat the oven to 180°C/350ºF/gas 4. For the sponge, whisk the eggs and sugar with an electric mixer, or by hand, until pale, fluffy and at least doubled in size. Sift in the flour, add the vanilla paste, then slowly fold through. Grease a baking tray (26cm x 36cm) with butter, then line it with greaseproof paper and grease that, too. Spoon the batter into the tray and bake for 12 to 15 minutes, or until cooked through. Meanwhile, blitz the pistachios in a food processor until fine. Break in the marzipan and blitz until it forms a dough, adding a splash of water to combine, if needed.

Take the sponge out of the oven and confidently flip it out on to a clean tea towel. Peel off the greaseproof, place it back on top, then roll up while the sponge is still warm and flexible. Leave to cool for around 20 minutes.

For the filling, whiz the ricotta with the sugar in a food processor until smooth. Toast the hazelnuts in a frying pan until golden, then finely chop with the glacé fruit, pistachios and chocolate. Mix into the ricotta.

Roll out most of the marzipan on a large sheet of greaseproof paper to 26cm x 46cm, and 2mm thick. Spread over the jam, unroll the sponge on top, drizzle over the Vin Santo and spread over the ricotta. Line up the cherries along the side nearest you, then, using the paper to help you, roll it up, pressing lightly to seal. Trim the ends, then roll out the remaining marzipan and stamp out shapes to decorate the top. Serve it after 30 minutes’ chilling in the fridge, or freeze for another day. If frozen, defrost in the fridge for 3 hours before serving. Dust with icing sugar to finish.

Ingredients1 orange3 tablespoons vanilla sugar400 ml double cream600 g mixed seasonal berries , such as blackberries, lo...
02/08/2022

Ingredients
1 orange
3 tablespoons vanilla sugar
400 ml double cream
600 g mixed seasonal berries , such as blackberries, loganberries, blueberries, red and white currants, good gooseberries
4 meringue nests
PASTRY
250 g plain flour , plus extra for dusting
50 g icing sugar , plus extra for dusting
125 g unsalted butter , (cold)
1 large free-range egg
1 splash of milk
olive oil , for greasing

Method
You can make the pastry by hand, or in a food processor. If making it by hand, sieve the flour and icing sugar into a large mixing bowl from a height.
Chop the butter into small cubes, then gently work the it into the flour and sugar with your fingers until the mixture resembles breadcrumbs.
Beat the egg and add to the mix with the milk and gently work it together using your hands until you have a ball. Don’t work the pastry too much or it will become elastic and chewy, not crumbly and short.
Sprinkle some flour over the dough and a clean work surface, and pat the ball into a thick flat round. Sprinkle over a little more flour, then wrap the pastry in clingfilm and pop it into the fridge to rest for 30 minutes.
Lightly oil the inside of a 25cm non-stick loose-bottomed tart tin.
Dust a clean surface and a rolling pin with flour, then carefully roll out the pastry, turning it every so often, until you've got a circle about 0.5cm thick.
Roll the pastry over the rolling pin, then unroll it into the tin, making sure you push it into all the sides.
Trim off any extra pastry, and use it to patch any holes, then prick the base of the case all over with a fork, cover with clingfilm, and pop it into the freezer for 30 minutes.
Preheat the oven to 180ºC/350ºF/gas 4.
Line the pastry case with a large piece of greaseproof paper, pushing it right into the sides.
Fill the pastry case right up to the top with uncooked rice, and bake blind for 10 minutes in the preheated oven. Take the case out, carefully remove the rice (save it for baking blind another time) and greaseproof paper, and return the case to the oven to cook for a further 10 minutes, until it’s firm and almost biscuit-like. Leave to cool completely.
Finely grate most of the orange zest into a bowl and whisk with 2 tablespoons of vanilla sugar and the cream until you get a silky mixture that forms soft peaks.
Put half the berries into another bowl and use a fork to mash them up with the remaining tablespoon of vanilla sugar. Break up the meringue nests into rough pieces.
Gently fold the mushed-up berries, and the meringue pieces, into the cream.
Tip the cream mixture into the cooled tart case and gently shake it to help spread it out to the edges. Use a spatula or the back of a spoon to spread it out evenly, then sprinkle the remaining berries all over the top.
Finely grate over the remaining orange zest and serve right away, with a dusting of icin

Ingredients400 g lamb shoulder , bone out2 large onions2 large aubergines , (800g total)2 tablespoons rogan josh curry p...
01/21/2022

Ingredients
400 g lamb shoulder , bone out
2 large onions
2 large aubergines , (800g total)
2 tablespoons rogan josh curry paste
200 g natural yoghurt

Method
Preheat the oven to 180ºC/350ºF/gas 4.
Put a large shallow casserole pan on a high heat.
Dice the lamb into 3cm chunks and place in the pan, fat-side down.
Peel the onions, dice with the aubergines to the same size as the lamb, then stir into the pan.
Season with sea salt and black pepper, stir in the curry paste and 1 tablespoon of red wine vinegar, then transfer to the oven for 1 hour, or until tender, stirring halfway and loosening with a splash of water, if needed.
Taste the curry, season to perfection, ripple through the yoghurt, drizzle over ½ a tablespoon of extra virgin olive oil, hit it with lots of black pepper, and serve.

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1917 Whitetail Lane
Dallas, TX
75207

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