Universal Food Core

Universal Food Core Easy,Fresh and Affordable...We always Provide the best Foods!

Everything has beauty, but not everyone sees it. .
06/18/2022

Everything has beauty, but not everyone sees it. .

Ingredients500 g quality lean minced beef100 g Cheddar cheese4 gherkins200 g red cabbagered wine vinegar½ an iceberg let...
11/24/2021

Ingredients
500 g quality lean minced beef
100 g Cheddar cheese
4 gherkins
200 g red cabbage
red wine vinegar
½ an iceberg lettuce
½ a cucumber
6 small burger buns , preferably wholemeal
tomato ketchup , to serve (optional)

Method
Use your clean hands to scrunch the beef mince together really well, then divide into 6 equal balls. Squash and shape them into burger patties, nice and tightly so they don’t fall apart during cooking! Place them on a tray, cover, and leave them to rest in the fridge until you’re ready to cook. Wash your hands.
Prepare your toppings. Slice the cheese. Slice the gherkins, using a crinkle-cut knife if you’ve got one to make them look really fun!
Finely slice or grate the red cabbage, place in a bowl and mix with 1 tablespoon of red wine vinegar.
Shred up the iceberg lettuce and slice up the cucumber and place in another bowl.
You can cook the burgers on a hot barbecue or in a hot frying or griddle pan on the hob. Always get an adult to help you! Either way, they’ll need 3 to 4 minutes on each side. Use a fish slice to turn them and cook in batches if your pan isn’t big enough.
When the burgers are looking good, place a slice of cheese on top of each one, then cover the barbecue or pan for an extra 2 minutes, or until it’s all melty and delicious.
Now, cut your burger buns in half and warm them alongside the burgers for 30 seconds or so, if using the barbecue.
Stack up your burgers in the buns with some gherkins on top. You can add a bit of lettuce and cucumber to the stack, and serve more on the side with the pickled red cabbage. Add a dollop of ketchup, if you like, squash the bun lids on and tuck in!

Ingredients1 kg Jersey Royals2 bunches of fresh mint1 red onion200 g cornichon250 ml red wine vinegarolive oilMethodScru...
10/28/2021

Ingredients
1 kg Jersey Royals
2 bunches of fresh mint
1 red onion
200 g cornichon
250 ml red wine vinegar
olive oil

Method
Scrub the potatoes, pick and finely chop the mint, reserving the stalks, then peel and thinly slice the onion. Slice the cornichons into strips.
Cook the Jersey Royals and mint stalks in a saucepan of salted boiling water for about 10 minutes, or until the potatoes are tender. Drain and leave to cool in the colander (for the best flavour, avoid cooling the potatoes by rinsing in cold water).
While potatoes are cooling, place the onion in a bowl, pour over the red wine vinegar and leave to marinate.
Once potatoes are cool enough to handle, crush them slightly with your hands into a large salad bowl, drain and add the onions along with the cornichons and mint. Season, add a splash of oil and serve.

Ingredients2 bananas2 large free-range eggs½ a teaspoon vanilla extract1 pinch of ground cinnamon2 slices of white bread...
09/22/2021

Ingredients
2 bananas
2 large free-range eggs
½ a teaspoon vanilla extract
1 pinch of ground cinnamon
2 slices of white bread
25 g blanched hazelnuts
a small k**b of unsalted butter , or olive oil
40 g dark chocolate , (minimum 70% solids)
2 teaspoons icing sugar
2 tablespoons Greek-style yoghurt , to serve

Method
Peel and slice the banana in half lengthways and set aside. Crack the eggs into a shallow bowl, add the vanilla and cinnamon then whisk together with a fork.
Soak the bread slices in the egg mixture for a couple of minutes, turning halfway.
Place a large dry frying pan on a medium heat and toast the hazelnuts until golden, then tip into a pestle and mortar and bash until fine.
Return the pan to the heat with the butter (or 1 teaspoon of oil). Once hot, carefully place one egg-soaked slice into the pan and break over the chocolate. Place the remaining slice on top and sandwich together.
Add the banana slices to the pan and cook, without moving, for 2 minutes, until lightly golden.
Use a spatula to carefully flip the bread and banana slices and cook for a further 2 minutes, until light golden on both sides.
Lightly dust the top of the sandwich with the icing sugar and flip back over for a few seconds to caramelise.
Carefully slide the sandwich onto a board (the caramel will be very hot!), cut in half diagonally, then transfer to a plate.
To serve, place half a sandwich on each plate, top with 2 pieces of caramelised banana and a dollop of yoghurt, and finish with a good dusting of crushed hazelnuts.

Ingredients1 onion1 red pepper1 green pepperolive oil2 cloves of garlic1 pinch of paprika1½ teaspoons cumin500 g quality...
08/31/2021

Ingredients
1 onion
1 red pepper
1 green pepper
olive oil
2 cloves of garlic
1 pinch of paprika
1½ teaspoons cumin
500 g quality minced beef
250 ml organic beef stock
12 corn taco shells
SALSA
2 ripe tomatoes
1 spring onion
3 sprigs of fresh coriander
½ a lime
GUACAMOLE
2 ripe avocados
½ lime
2 tablespoons crème fraîche

Method
Peel and dice the onion, then deseed and dice the peppers. Soften in 1 tablespoon of oil in a large pan over a low heat.
Peel, finely slice and add the garlic, along with the paprika and cumin, and cook for 1 to 2 minutes. Add the beef and stir until it has browned.
Pour in the stock, cover, and cook for 45 minutes, or until reduced and delicious.
Preheat the oven to 180ºC/350ºF/gas 4.
For the salsa, roughly chop the tomatoes, trim and finely slice the spring onion, then pick and roughly chop the coriander leaves. Combine with the lime juice, then season carefully to taste.
For the guacamole, halve and destone the avocados, then mash the flesh with a fork. Squeeze in the lime juice, add the crème fraîche, season, and gently mix it all up.
Spread the taco shells out on a baking tray and place in the oven for 3 to 4 minutes until crisp.
Fill the shells with the meat, salsa and guacamole or lay everything out and let everyone help themselves.

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1028 Romines Mill Road
Dallas, TX
75247

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