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Cassville Food Mart, 2694 Carolyns Circle, Dallas, TX (2026)

06/18/2022

Make time for yourself.

11/24/2021

Ingredients
125 g unsalted butter , plus extra for greasing (at room temperature)
2 large free-range eggs
4 ripe bananas
2 tablespoons runny honey
2 tablespoons unsweetened apple juice
250 g self-raising flour , plus extra for dusting
1 big pinch of ground cinnamon
50 g pecans , optional

Method
Preheat the oven to 180ºC/350ºF/gas 4.
Lightly grease the bottom and sides of a 1-litre loaf tin with a little butter – I use a folded-up piece of kitchen paper to do this.
In a large bowl, use a wooden spoon to beat the soft butter until creamy.
Crack in the eggs and beat them with the butter. It might look a little lumpy but don’t worry, it will come back together later.
Peel 3 of the bananas, then mash and smush them into the mix with a fork so you’ve got a mixture of smooth and chunky.
Stir in the honey and the apple juice, then use a spatula to fold in the flour and cinnamon, taking care not to over mix.
If using, chop the pecans on a chopping board using the cross-chop method (or you could bash them with a rolling pin), then fold them through the mixture.
Spoon all the mixture into the loaf tin, then peel and slice the remaining banana and poke into the top. Bake for 40 to 50 minutes, or until golden and cooked through. To check if it’s done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf’s cooked; if it’s slightly sticky it needs a bit longer.
Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely.
Transfer to a nice plate, cut into slices, then serve. It’s delicious spread with butter, honey, your favourite jam or even chocolate spread. Have fun!

10/28/2021

Ingredients
olive oil , for greasing
75 g shelled pistachios
100 g mixed seeds
250 g rolled oats
8 Medjool dates
100 g dried apricots
50 g quality dark chocolate (70%)
100 ml maple syrup
4 tablespoons smooth almond butter

Method
Preheat the oven to 180°C/350°F/gas 4. Grease and line a 20cm x 20cm square baking tin.
Chop the pistachios, then scatter over a baking sheet with the mixed seeds and oats, and roast for 20 minutes, or until golden and toasted, turning occasionally.
Meanwhile, destone and roughly tear the dates, and roughly chop the apricots and chocolate.
Place the maple syrup, almond butter, dates and 150ml of water in a small saucepan over a low heat. Gently heat for 10 minutes, mashing the dates with the back of your spoon, until you have a sticky sauce.
Tip the oats, seeds and pistachios into a large bowl along with the apricots and pour over the maple syrup mixture. Coat everything in the sticky sauce before gently folding through the dark chocolate.
Pour the mixture into the baking tin, using a back of a spoon to press into an even layer.
Bake for 15 to 20 minutes, or until golden, then cut into portions.

09/22/2021

Ingredients
SAUCE
160 g unsalted butter , plus extra for greasing
160 g quality dark chocolate , (70%)
160 g golden syrup
70 ml double cream
PUDDING
150 g unsalted butter , (at room temperature)
100 g dark brown muscovado sugar
350 g self-raising flour
90 g cocoa powder
2 large free-range eggs
180 ml semi-skimmed milk

Method
Butter a 1.5-litre (20cm) pudding basin. Add all the sauce ingredients to a saucepan and melt together slowly over a low heat, stirring continuously. Once melted, pour straight into the bottom of the basin and allow to cool slightly.
Cream the butter and sugar together in a stand mixer, or with an electric whisk, for 2 to 3 minutes, or until pale and fluffy. Add the remaining ingredients and whisk for a further 5 minutes until smooth and well combined.
Carefully spoon the mixture into the basin, over the cooled chocolate sauce, then gently spread out evenly so all the chocolate sauce is covered. Tear off a large piece of both kitchen foil and greaseproof paper (about an arm’s length) then lay both pieces over the pudding, greaseproof paper down, scrunching around the edges of the basin to seal tightly.
Place the pudding basin into a large, deep roasting tin and fill the pan halfway with boiling water. Place the pan over a high heat and bring to the boil, then cover with foil, turn the heat down to low and leave to steam for 2 hours, topping up with more boiling water if necessary.
Carefully remove the pudding from the pan and leave to stand for a minute or two. Carefully remove the kitchen foil and greaseproof paper and place a large serving plate over the pudding. Quickly flip over the basin and plate over, then lift off the basin to reveal the rich fudgy pudding.
Serve with your choice of custard, whipped vanilla-spiked cream or vanilla ice cream and dig in!

08/31/2021

Ingredients
1 onion
olive oil
1 teaspoon ground cumin
1 heaped teaspoon ground coriander
12 Jacob’s cream crackers
2 teaspoons dried oregano
2 heaped teaspoons Dijon mustard
500 g quality minced beef
1 large free-range egg
2 sprigs of fresh rosemary
12 slices of higher-welfare smoked bacon or pancetta
1 lemon
TOMATO SAUCE
1 onion
2 cloves of garlic
½-1 fresh red chilli
olive oil
1 tesapoon smoked paprika
1 x 400 g tin of chickpeas
2 tablespoons Worcestershire sauce
2 x 400 g tins of quality plum tomatoes
2 tablespoons balsamic vinegar

Method
Preheat the oven to full whack.
Peel, finely chop and place the onion in a large frying pan over a medium-high heat with 2 tablespoons of oil.
Season, add the cumin and coriander and fry for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds. Remove to a large bowl to cool.
Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands.
Add to the bowl of onion with the oregano, mustard and minced beef. Crack in the egg and add a really good pinch of sea salt and black pepper. With clean hands, scrunch and mix it up well.
Move the meat mixture to a board, then pat and mould it into a large, rugby-ball shape and rub over a little oil.
You can either cook it now or put it on a plate, cover, and pop in the fridge until needed. If you're cooking it now, place the meatloaf in a casserole-type pan or baking dish, then pop in the hot oven.
Immediately reduce the temperature to 200ºC/400ºF/gas 6 and cook for 30 minutes.
Meanwhile, for the sauce, peel and chop the onion into 1cm dice, then peel and finely slice the garlic along with the chilli.
Place in a large frying pan on a medium-high heat with 2 tablespoons of oil, the paprika and a pinch of sea salt and black pepper.
Cook for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds or so.
Drain and add the chickpeas, along with the Worcestershire sauce, tomatoes and balsamic vinegar.
Bring to the boil, breaking up the tomatoes with the back of a spoon, then reduce the heat and simmer for 10 minutes. Taste the sauce and season if needed.
To finish, pick the rosemary leaves into a bowl. Remove the meatloaf from the oven and pour all the fat from the pan over the rosemary, mixing well.
Spoon your sauce around the meatloaf, lay the slices of bacon or pancetta over the top and scatter over the rosemary leaves. Put the pan back in the oven for 10 to 15 minutes, or until the bacon turns golden and the sauce is bubbling and delicious.
Delicious served with a mixed-leaf salad and lemon wedges for squeezing over.

Address

2694 Carolyns Circle
Dallas, TX
75225

Website

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