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Ingredients1 cup of self-raising flour1 large free-range eggolive oil1 cup of semi-skimmed milkunsalted butterMethod1. F...
01/28/2022

Ingredients
1 cup of self-raising flour
1 large free-range egg
olive oil
1 cup of semi-skimmed milk
unsalted butter

Method
1. For the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you’ve got a lovely, smooth batter.

2. Put a large non-stick frying pan on a medium heat and add 1 small k**b of butter.

3. Once hot and the butter’s melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top.

4. The first batch always helps you figure out your temperature control, so adjust it up or down if needed.

5. Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up. Top with your favourite combos, season to perfection and enjoy.

Ingredients4 spring onions½ a bunch of fresh coriander , (15g)2 x 300 g whole sea bass , scaled, gutted, trimmed, from s...
01/28/2022

Ingredients
4 spring onions
½ a bunch of fresh coriander , (15g)
2 x 300 g whole sea bass , scaled, gutted, trimmed, from sustainable sources
2 tablespoons Thai red curry paste
1 lime

Method
Trim and halve the spring onions, finely shred lengthways and place in a bowl of ice-cold water to crisp up. Pick in the coriander leaves, reserving the stalks.
Place a large non-stick frying pan on a medium-high heat.
With a sharp knife, score the sea bass skin at 2cm intervals, then rub all over with the curry paste, inside and out, getting into all the cracks and crannies.
Pack the coriander stalks into the cavities, season with sea salt and black pepper, then place in the hot pan with 1 tablespoon of olive oil.
Cook for 3 to 4 minutes per side, or until dark golden and cooked through (depending on the thickness of your fish).
Drain and shake off the spring onions and coriander and pile on to your plates.
Sit the sea bass on top, spooning over any spicy oil from the pan. Finely grate over the lime zest, and serve with lime halves, for squeezing over.

IngredientsPÂTÉ150 g cooked peeled prawns , from sustainable sources150 g quality smoked salmon , from sustainable sou...
01/28/2022

Ingredients
PÂTÉ
150 g cooked peeled prawns , from sustainable sources
150 g quality smoked salmon , from sustainable sources
150 g white crabmeat , from sustainable sources
280 g cream cheese
25 g salmon caviar , plus extra to serve, from sustainable sources
1 lemon
new season’s extra virgin olive oil
cayenne pepper
GARNISHES
1 small red onion
1 fresh red chilli
1 celery heart
½ a bunch of fresh dill , (15g)
2 lemons
1 loaf of sourdough bread

Method
GET AHEAD
1. Finely chop the prawns and smoked salmon and place in a bowl with the crabmeat, cream cheese and caviar. Finely grate in the zest from quarter of a lemon and squeeze in the juice from 1 lemon. Add a good pinch of black pepper and mix together well. Spoon into an appropriately sized dish and smooth out nice and evenly – I use a palette or butter knife dipped in hot water to make this process easier. Cover and pop into the fridge until needed.
2. To prep your garnishes, peel the red onion and chop as finely as you can. Deseed and finely slice the chilli. Click the outer stalks off the celery and save for another day. Cut the inner part in half and finely slice it, leaves and all. Pick and roughly chop the dill. Cut the lemons into wedges. Cover and pop it all in the fridge.

Ingredients200 g digestive biscuits100 g pecans110 g shelled pistachio nuts10 glacé cherries2 free-range meringue nests2...
01/21/2022

Ingredients
200 g digestive biscuits
100 g pecans
110 g shelled pistachio nuts
10 glacé cherries
2 free-range meringue nests
200 g quality dark chocolate (70%)
150 g unsalted butter
1 tablespoon golden syrup

Method
Snap the biscuits into small pieces and roughly chop the pecans, then place in a large bowl.
Add the pistachios, tear in the cherries, then smash up and add the meringue.
Snap the chocolate into a heatproof bowl, roughly chop and add the butter, and drizzle in the golden syrup, then either melt over a pan of gently simmering water or in a microwave, stirring regularly.
Mix the contents of both bowls together, stirring well to combine.
Get yourself a container that will act as a mould, and line it with clingfilm, leaving plenty of extra at the edges to fold over the top.
Spoon the mixture into the container, then place in the fridge to firm up.
Once firm, use the clingfilm to help you turn it out, then cut into chunky slices – this will keep for up to 5 days in an airtight container (if you can resist it for that long!).

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