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Natural Food Store, 1863 Whitetail Lane, Dallas, TX (2026)

10/16/2021

Ingredients
100 g unsalted butter
100 g golden caster sugar
125 g dark brown soft sugar
1 large free-range egg
60 ml buttermilk
200 g gluten-free plain flour
½ teaspoon bicarbonate of soda
100 g raisins
200 g gluten-free porridge oats
1 teaspoon ground cinnamon

Method
Preheat the oven to 180ºC/350ºF/gas 4. Line two large baking trays with greaseproof paper, then set aside.
Melt the butter in a pan over a low heat. Combine the sugars in a large bowl, pour in the melted butter and stir to combine.
Beat the egg in a separate bowl, then stir into the mixture with the buttermilk.
Sieve in the flour and bicarbonate of soda and fold through, then stir in the remaining ingredients.
Place heaped tablespoons of the mixture onto the prepared tray, flattening them slightly with your fingers and making sure you leave a 4cm gap between each.
Place in the hot oven for around 14 minutes, or until golden and crisp.
Leave to cool for 5 minutes before transferring to a wire rack to cool completely. Enjoy with a glass of cold milk or a cup of steaming hot tea

09/10/2021

Ingredients
150 g dried linguine
2 cloves of garlic
160 g raw peeled king prawns , from sustainable sources
4 rashers of higher-welfare smoked pancetta
olive oil
50 ml Italian red wine
1 heaped tablespoon mascarpone cheese
50 g rocket
10 g Parmesan cheese

Method
Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, peel and finely slice the garlic. Run your knife down the back of 2 prawns, so they'll butterfly as they cook, then finely chop the rest.

Put a large non-stick frying pan on a medium heat. Finely slice the pancetta, sprinkle into the pan with 1 tablespoon of olive oil and fry until lightly golden. Toss in the garlic and whole prawns for 2 minutes, then go in with the wine and let it cook away. Toss through the chopped prawns and mascarpone for 1 minute, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it. Roughly chop the rocket, add most of it to the pan and toss it all together over the heat until you have a silky sauce. Subtly season to perfection with the Parmesan and black pepper. Serve sprinkled with the remaining rocket and an extra grating of Parmesan, if you like.

08/30/2021

Ingredients
150 g rice noodles
sesame oil
20 g unsalted peanuts
2 cloves of garlic
80 g silken tofu
low-salt soy sauce
2 teaspoons tamarind paste
2 teaspoons sweet chilli sauce
2 limes
1 shallot
320 g crunchy veg , such as asparagus, purple sprouting broccoli, pak choi, baby corn
80 g beansprouts
2 large free-range eggs
olive oil
dried chilli flakes
½ a cos lettuce
½ a mixed bunch of fresh basil, mint and coriander , (15g)

Method
Cook the noodles according to the packet instructions, then drain and refresh under cold running water and toss with 1 teaspoon of sesame oil.
Lightly toast the peanuts in a large non-stick frying pan on a medium heat until golden, then bash in a pestle and mortar until fine, and tip into a bowl.
Peel the garlic and bash to a paste with the tofu, add 1 teaspoon of sesame oil, 1 tablespoon of soy, the tamarind paste and chilli sauce, then squeeze and muddle in half the lime juice.
Peel and finely slice the shallot, then place in the frying pan over a high heat. Trim, prep and slice the crunchy veg, as necessary, then dry-fry for 4 minutes, or until lightly charred (to bring out a nutty, slightly smoky flavour).
Add the noodles, sauce, beansprouts, and a good splash of water, toss together over the heat for 1 minute, then divide between serving bowls.
Wipe out the pan, crack in the eggs and cook to your liking in a little olive oil, sprinkling with a pinch of chilli flakes. Trim the lettuce, click apart the leaves and place a few in each bowl.
Pop the eggs on top, pick over the herbs, and sprinkle with the nuts. Serve with lime wedges for squeezing over, and extra soy, to taste.

Address

1863 Whitetail Lane
Dallas, TX
75240

Website

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