Foodhall A premium lifestyle and gourmet food superstore bringing you quality products, deliciously unique recipes and exciting flavors from around the globe. At Foodhall, we don’t just love food, we celebrate it

We're kickstarting our #FritterFeast with a savoury pancake inspiration by @avnibiyani, Concept Head, Foodhall. With crisp, dark-golden edges and a tender, savoury, bright-green interior, these Swiss chard fritters are perfect for any time of the day! What you need: • Swiss chard - 1 bunch • Spinach - 1/2 cup, blanched, and then put in an ice bath and drain • Parsley - 10-12 sprigs • Oats - 1 cup, ground • Baking soda - 1 tsp • Egg - 1 • Milk - 3 tbsp • Oil - 2 tbsp • Salt and pepper, to taste Method: 1. In a mixing bowl, combine eggs and milk. Whisk with a fork to combine 2. Whisk together the oats flour, baking soda, salt and pepper. Add to the egg mixture and mix well 3. Wash and chop the Swiss chard leaves, parsley, chives and blanched spinach very finely, and fold them into the egg-flour mixture 4. In a large griddle, heat up oil over medium-high heat. When the oil is sizzling, pour about ½ cup of batter onto the pan and cook for 3 minutes on both sides, until golden brown. Transfer the pancake onto a plate lined with a paper towel. Repeat until no batter is left 5. Enjoy warm with blistered cherry tomatoes and feta cubes Stay tuned as we keep celebrating everyone's favourite fried foods and much more with our Fritter Feast. Swing by a Foodhall near you to get all your essentials, or call us on 8095031111 for home delivery! #fritters #swisschard #pancakes #explore #foodhallindia

We're kickstarting our #FritterFeast with a savoury pancake inspiration by @avnibiyani, Concept Head, Foodhall. With crisp, dark-golden edges and a tender, savoury, bright-green interior, these Swiss chard fritters are perfect for any time of the day! What you need: • Swiss chard - 1 bunch • Spinach - 1/2 cup, blanched, and then put in an ice bath and drain • Parsley - 10-12 sprigs • Oats - 1 cup, ground • Baking soda - 1 tsp • Egg - 1 • Milk - 3 tbsp • Oil - 2 tbsp • Salt and pepper, to taste Method: 1. In a mixing bowl, combine eggs and milk. Whisk with a fork to combine 2. Whisk together the oats flour, baking soda, salt and pepper. Add to the egg mixture and mix well 3. Wash and chop the Swiss chard leaves, parsley, chives and blanched spinach very finely, and fold them into the egg-flour mixture 4. In a large griddle, heat up oil over medium-high heat. When the oil is sizzling, pour about ½ cup of batter onto the pan and cook for 3 minutes on both sides, until golden brown. Transfer the pancake onto a plate lined with a paper towel. Repeat until no batter is left 5. Enjoy warm with blistered cherry tomatoes and feta cubes Stay tuned as we keep celebrating everyone's favourite fried foods and much more with our Fritter Feast. Swing by a Foodhall near you to get all your essentials, or call us on 8095031111 for home delivery! #fritters #swisschard #pancakes #explore #foodhallindia

We're kickstarting our #FritterFeast with a savoury pancake inspiration by @avnibiyani, Concept Head, Foodhall. With crisp, dark-golden edges and a tender, savoury, bright-green interior, these Swiss chard fritters are perfect for any time of the day! What you need: • Swiss chard - 1 bunch • Spinach - 1/2 cup, blanched, and then put in an ice bath and drain • Parsley - 10-12 sprigs • Oats - 1 cup, ground • Baking soda - 1 tsp • Egg - 1 • Milk - 3 tbsp • Oil - 2 tbsp • Salt and pepper, to taste Method: 1. In a mixing bowl, combine eggs and milk. Whisk with a fork to combine 2. Whisk together the oats flour, baking soda, salt and pepper. Add to the egg mixture and mix well 3. Wash and chop the Swiss chard leaves, parsley, chives and blanched spinach very finely, and fold them into the egg-flour mixture 4. In a large griddle, heat up oil over medium-high heat. When the oil is sizzling, pour about ½ cup of batter onto the pan and cook for 3 minutes on both sides, until golden brown. Transfer the pancake onto a plate lined with a paper towel. Repeat until no batter is left 5. Enjoy warm with blistered cherry tomatoes and feta cubes Stay tuned as we keep celebrating everyone's favourite fried foods and much more with our Fritter Feast. Swing by a Foodhall near you to get all your essentials, or call us on 8095031111 for home delivery! #fritters #swisschard #pancakes #explore #foodhallindia

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Start your weekend on a high note with this Corn Dog recipe by @bhuvneshwarisaigal, with a curried twist — hello, it’s still CURRY WEEK! Enjoy this ⭐️ snack that is actually super easy (& crispy) to make. What you need: CORN DOGS • Corn meal - 110g • Refined flour - 110g • Sugar 10g • Baking powder - 10g • Milk - 100ml • Water - 300ml • Mustard paste - 5G • Chicken sausages - 5 • Wooden skewers - 5 • Salt and black pepper, to taste • Oil, for frying For the Curry Mayonnaise: • ARQA Madras Curry powder - 20g • Mayonniase - 100g Swing by Foodhall@Linking Road this weekend and find new reasons to shop at your favourite neighbourhood grocery. Check out our stories for more deets. #reels #reelitfeelit #explore #new #corndog #curry #twist #reelsindia #reeloftheday #snackhack #weekend

Start your weekend on a high note with this Corn Dog recipe by @bhuvneshwarisaigal, with a curried twist — hello, it’s still CURRY WEEK! Enjoy this ⭐️ snack that is actually super easy (& crispy) to make. What you need: CORN DOGS • Corn meal - 110g • Refined flour - 110g • Sugar 10g • Baking powder - 10g • Milk - 100ml • Water - 300ml • Mustard paste - 5G • Chicken sausages - 5 • Wooden skewers - 5 • Salt and black pepper, to taste • Oil, for frying For the Curry Mayonnaise: • ARQA Madras Curry powder - 20g • Mayonniase - 100g Swing by Foodhall@Linking Road this weekend and find new reasons to shop at your favourite neighbourhood grocery. Check out our stories for more deets. #reels #reelitfeelit #explore #new #corndog #curry #twist #reelsindia #reeloftheday #snackhack #weekend

Start your weekend on a high note with this Corn Dog recipe by @bhuvneshwarisaigal, with a curried twist — hello, it’s still CURRY WEEK! Enjoy this ⭐️ snack that is actually super easy (& crispy) to make. What you need: CORN DOGS • Corn meal - 110g • Refined flour - 110g • Sugar 10g • Baking powder - 10g • Milk - 100ml • Water - 300ml • Mustard paste - 5G • Chicken sausages - 5 • Wooden skewers - 5 • Salt and black pepper, to taste • Oil, for frying For the Curry Mayonnaise: • ARQA Madras Curry powder - 20g • Mayonniase - 100g Swing by Foodhall@Linking Road this weekend and find new reasons to shop at your favourite neighbourhood grocery. Check out our stories for more deets. #reels #reelitfeelit #explore #new #corndog #curry #twist #reelsindia #reeloftheday #snackhack #weekend

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Say yes to Katsu cravings 🙌🏼 🍛 Created in Japan, but loved worldwide, Katsu Curry is a simple panko fried chicken or tofu on a thick stew traditionally served with white rice and shredded cabbage. #DidYouKnow the curry came to Japan from India via British officers? What you need: For the sauce - • Vegetable oil - 2 to 3 tbsp • Onion, - 1, finely chopped • Garlic - 1 clove, crushed • Ginger - 2/3 piece, grated • Tumeric - 1 tsp • ARQA curry powder - 2 tbsp • Plain flour - 1 tbsp • Stock - 200ml • Coconut milk - 100ml • Light soy sauce - 1 tsp • Sugar, to taste For the dish - • White rice - 120g • Chicken breasts/ Tofu - 2 • Plain flour - 50g • Eggs - 2, lightly beaten • Panko breadcrumbs - 100g • Vegetable oil, for deep frying • Cabbage - 40g Method: 1. For the sauce, start to soften the onions, garlic and ginger. Then add curry powder, turmeric. Allow to cook on medium heat. Then, add the flour, cook for 1 minute with the spices. Pour stock slowly, followed by coconut milk. Sprinkle a pinch of sugar, salt and dash of soy sauce 2. Split chicken fillets/ tofu in half and coat in flour. Soak each one in egg, then dip into panko. Make sure all sides are covered, then put onto the pan. Cook until golden brown 3. In the meantime, strain the prepared curry through a sieve, a little bit at a time 4. Slice the chicken/ tofu into lengths and plate up next to the rice. Serve it with shredded cabbage, then drench in curry sauce. Serve hot and enjoy! Made this? Let us know in the comments below 👇🏼 #CurryWeek #AllAboutTheCurry #Japanese #KatsuCurry #FoodhallIndia

Say yes to Katsu cravings 🙌🏼 🍛 Created in Japan, but loved worldwide, Katsu Curry is a simple panko fried chicken or tofu on a thick stew traditionally served with white rice and shredded cabbage. #DidYouKnow the curry came to Japan from India via British officers? What you need: For the sauce - • Vegetable oil - 2 to 3 tbsp • Onion, - 1, finely chopped • Garlic - 1 clove, crushed • Ginger - 2/3 piece, grated • Tumeric - 1 tsp • ARQA curry powder - 2 tbsp • Plain flour - 1 tbsp • Stock - 200ml • Coconut milk - 100ml • Light soy sauce - 1 tsp • Sugar, to taste For the dish - • White rice - 120g • Chicken breasts/ Tofu - 2 • Plain flour - 50g • Eggs - 2, lightly beaten • Panko breadcrumbs - 100g • Vegetable oil, for deep frying • Cabbage - 40g Method: 1. For the sauce, start to soften the onions, garlic and ginger. Then add curry powder, turmeric. Allow to cook on medium heat. Then, add the flour, cook for 1 minute with the spices. Pour stock slowly, followed by coconut milk. Sprinkle a pinch of sugar, salt and dash of soy sauce 2. Split chicken fillets/ tofu in half and coat in flour. Soak each one in egg, then dip into panko. Make sure all sides are covered, then put onto the pan. Cook until golden brown 3. In the meantime, strain the prepared curry through a sieve, a little bit at a time 4. Slice the chicken/ tofu into lengths and plate up next to the rice. Serve it with shredded cabbage, then drench in curry sauce. Serve hot and enjoy! Made this? Let us know in the comments below 👇🏼 #CurryWeek #AllAboutTheCurry #Japanese #KatsuCurry #FoodhallIndia

Say yes to Katsu cravings 🙌🏼 🍛 Created in Japan, but loved worldwide, Katsu Curry is a simple panko fried chicken or tofu on a thick stew traditionally served with white rice and shredded cabbage. #DidYouKnow the curry came to Japan from India via British officers? What you need: For the sauce - • Vegetable oil - 2 to 3 tbsp • Onion, - 1, finely chopped • Garlic - 1 clove, crushed • Ginger - 2/3 piece, grated • Tumeric - 1 tsp • ARQA curry powder - 2 tbsp • Plain flour - 1 tbsp • Stock - 200ml • Coconut milk - 100ml • Light soy sauce - 1 tsp • Sugar, to taste For the dish - • White rice - 120g • Chicken breasts/ Tofu - 2 • Plain flour - 50g • Eggs - 2, lightly beaten • Panko breadcrumbs - 100g • Vegetable oil, for deep frying • Cabbage - 40g Method: 1. For the sauce, start to soften the onions, garlic and ginger. Then add curry powder, turmeric. Allow to cook on medium heat. Then, add the flour, cook for 1 minute with the spices. Pour stock slowly, followed by coconut milk. Sprinkle a pinch of sugar, salt and dash of soy sauce 2. Split chicken fillets/ tofu in half and coat in flour. Soak each one in egg, then dip into panko. Make sure all sides are covered, then put onto the pan. Cook until golden brown 3. In the meantime, strain the prepared curry through a sieve, a little bit at a time 4. Slice the chicken/ tofu into lengths and plate up next to the rice. Serve it with shredded cabbage, then drench in curry sauce. Serve hot and enjoy! Made this? Let us know in the comments below 👇🏼 #CurryWeek #AllAboutTheCurry #Japanese #KatsuCurry #FoodhallIndia

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Hello mon chéri(s) 👋🏼 🍒 We’ve received an abundance of @nwcherrygrowers and @tasteofamericain cherries 🇺🇸, and of course, we had put them to good use by making these Cherry Mascarpone Tarts. Smooth mascarpone cheese topped with cherry compote over a shortbread-like crust, making it a no-fuss and stress-free elegant dessert. What you need: For the tart: • Flour - 213g • Salt, a pinch • Icing sugar - 1 tbsp • Butter - 100g, coke • Cold water - 4 to 5 tbsp Method: 1. In the mixer, add the flour, icing sugar, salt and mix 2. Add in the cold butter, mix until breadcrumb texture 3. Add in the water, gradually to form a dough 4. Wrap the pastry in cling wrap and refrigerate for 30 minutes 5. After resting, roll out the pastry on a floured work surface to about ¼ inch thick and use 6. Line the tart rings. Refrigerate the prepared tart shells for 15-20 minutes to firm up 7. Bake in a 170 degree C preheated oven until the edges start to lightly brown and have dried out, about 15-20 minutes For the mascarpone cream: • Whipped cream - 200g • Mascarpone cream - 100g Method: 1. In a mixer, whisk the cream along with the mascarpone cheese and beat till medium-soft peaks For the cherry compote: • @nwcherrygrowers Cherries - 140g • Icing sugar - 70g Method: 1. In a pan add in the icing sugar and cherries 2. Let the mixture come to a boil and a thicker consistency 3. Cool the mixture completely Swing by a Foodhall near you to pick the very best NorthWest Cherries from USA or call us on 8095031111 for home delivery. #NWCherriesFromUSA #AmericanNWCherries

Until we can jet-set to Italy ✈️, we’re living vicariously through @sorrentinabyfoodhall’s Road Trip Through Italy menu. Here’s your last chance to teleport yourself for the ultimate food-fueled travel envy menu curated by Chef @aabhas.mehrotra. From pizzas in Rome and pasta in Turin to gelatos in Florence and cocktails in Amalfi — take your tastebuds on a culinary trip like never before 🇮🇹 Book your table today by calling on 9136943747 or order via @swiggyindia today! #RoadTripThroughItaly #Menu #Italy #LastChance #Food #Pizza #Pasta #Truffle #Cocktails #Mumbai

Until we can jet-set to Italy ✈️, we’re living vicariously through @sorrentinabyfoodhall’s Road Trip Through Italy menu. Here’s your last chance to teleport yourself for the ultimate food-fueled travel envy menu curated by Chef @aabhas.mehrotra. From pizzas in Rome and pasta in Turin to gelatos in Florence and cocktails in Amalfi — take your tastebuds on a culinary trip like never before 🇮🇹 Book your table today by calling on 9136943747 or order via @swiggyindia today! #RoadTripThroughItaly #Menu #Italy #LastChance #Food #Pizza #Pasta #Truffle #Cocktails #Mumbai

Until we can jet-set to Italy ✈️, we’re living vicariously through @sorrentinabyfoodhall’s Road Trip Through Italy menu. Here’s your last chance to teleport yourself for the ultimate food-fueled travel envy menu curated by Chef @aabhas.mehrotra. From pizzas in Rome and pasta in Turin to gelatos in Florence and cocktails in Amalfi — take your tastebuds on a culinary trip like never before 🇮🇹 Book your table today by calling on 9136943747 or order via @swiggyindia today! #RoadTripThroughItaly #Menu #Italy #LastChance #Food #Pizza #Pasta #Truffle #Cocktails #Mumbai

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You can still travel this summer! Head to @sorrentinabyfoodhall at Linking Road for an ultimate travel experience through their all-new menu, Road Trip Through Italy 🇮🇹 🚘 🍕 Inspired by Chef @aabhas.mehrotra’s travels across the island, taste the best of the country’s dishes such as Savoury Cannoli from Milan to Rigatoni Alla Parmigiana from Rome, Napoli Parma Pizza from Naples to Truffle Suppli from Turin, and more. Pair these dishes along with their range of artisanal cocktail premixes and take your tastebuds on a culinary journey like never before! To directly order or make a reservation, call on 9136943747 or order in via @swiggyindia of @zomato #RoadTripThroughItaly #NewMenu #Italian #Food #Rome #Milan #Turin #Florence #Naples #Pizza #Pasta #Cocktails #Summer #Holiday

You can still travel this summer! Head to @sorrentinabyfoodhall at Linking Road for an ultimate travel experience through their all-new menu, Road Trip Through Italy 🇮🇹 🚘 🍕 Inspired by Chef @aabhas.mehrotra’s travels across the island, taste the best of the country’s dishes such as Savoury Cannoli from Milan to Rigatoni Alla Parmigiana from Rome, Napoli Parma Pizza from Naples to Truffle Suppli from Turin, and more. Pair these dishes along with their range of artisanal cocktail premixes and take your tastebuds on a culinary journey like never before! To directly order or make a reservation, call on 9136943747 or order in via @swiggyindia of @zomato #RoadTripThroughItaly #NewMenu #Italian #Food #Rome #Milan #Turin #Florence #Naples #Pizza #Pasta #Cocktails #Summer #Holiday

You can still travel this summer! Head to @sorrentinabyfoodhall at Linking Road for an ultimate travel experience through their all-new menu, Road Trip Through Italy 🇮🇹 🚘 🍕 Inspired by Chef @aabhas.mehrotra’s travels across the island, taste the best of the country’s dishes such as Savoury Cannoli from Milan to Rigatoni Alla Parmigiana from Rome, Napoli Parma Pizza from Naples to Truffle Suppli from Turin, and more. Pair these dishes along with their range of artisanal cocktail premixes and take your tastebuds on a culinary journey like never before! To directly order or make a reservation, call on 9136943747 or order in via @swiggyindia of @zomato #RoadTripThroughItaly #NewMenu #Italian #Food #Rome #Milan #Turin #Florence #Naples #Pizza #Pasta #Cocktails #Summer #Holiday

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It’s ‘raining’ dragon fruits, longans, pomelos, and rambutans at Foodhall this month! These candy sweet, juicy, exotic gems from Thailand is a perfect way to upgrade your daily fruit intake. Take advantage of the abundance by trying as many as possible ways to consume them: • Pomelo: Vibrant and zesty in colour and taste, combine with chilli, lime, peanuts, fish sauce mixed with large chunks of the pomelo and shredded coconut — dreaming of Club Tropicana 🎵 • Longan: Heavy, succulent juices with a sticky sweet taste than most. #DidYouKnow it is also called the ‘dragon eye fruit’? Mix it in savoury dishes or curries for a naturally mild and sweet flavour • Dragon fruit: Hot pink and healthy, eat it as is or try whizzing it up with mango, pineapple, papaya and a little maple syrup • Rambutan: Don’t get intimidated by its spiky exterior and enjoy the beautiful, and creaminess of its insides. Add it to a salad for a tropical twist or if you’re feeling adventurous, make a homemade sorbet with pineapple, lime and jalapeños for a little kick while you sip Discover our wide range of tropical fruits at a Foodhall near you today! Call us on 8095031111 for safe delivery or order via Swiggy Gourmet. #BangkokLocal #Fresh #Fruit #Sweet #Thailand #Rambutan #Pomelo #Longan #DragonFruit #EatWell #FoodhallIndia

It’s ‘raining’ dragon fruits, longans, pomelos, and rambutans at Foodhall this month! These candy sweet, juicy, exotic gems from Thailand is a perfect way to upgrade your daily fruit intake. Take advantage of the abundance by trying as many as possible ways to consume them: • Pomelo: Vibrant and zesty in colour and taste, combine with chilli, lime, peanuts, fish sauce mixed with large chunks of the pomelo and shredded coconut — dreaming of Club Tropicana 🎵 • Longan: Heavy, succulent juices with a sticky sweet taste than most. #DidYouKnow it is also called the ‘dragon eye fruit’? Mix it in savoury dishes or curries for a naturally mild and sweet flavour • Dragon fruit: Hot pink and healthy, eat it as is or try whizzing it up with mango, pineapple, papaya and a little maple syrup • Rambutan: Don’t get intimidated by its spiky exterior and enjoy the beautiful, and creaminess of its insides. Add it to a salad for a tropical twist or if you’re feeling adventurous, make a homemade sorbet with pineapple, lime and jalapeños for a little kick while you sip Discover our wide range of tropical fruits at a Foodhall near you today! Call us on 8095031111 for safe delivery or order via Swiggy Gourmet. #BangkokLocal #Fresh #Fruit #Sweet #Thailand #Rambutan #Pomelo #Longan #DragonFruit #EatWell #FoodhallIndia

It’s ‘raining’ dragon fruits, longans, pomelos, and rambutans at Foodhall this month! These candy sweet, juicy, exotic gems from Thailand is a perfect way to upgrade your daily fruit intake. Take advantage of the abundance by trying as many as possible ways to consume them: • Pomelo: Vibrant and zesty in colour and taste, combine with chilli, lime, peanuts, fish sauce mixed with large chunks of the pomelo and shredded coconut — dreaming of Club Tropicana 🎵 • Longan: Heavy, succulent juices with a sticky sweet taste than most. #DidYouKnow it is also called the ‘dragon eye fruit’? Mix it in savoury dishes or curries for a naturally mild and sweet flavour • Dragon fruit: Hot pink and healthy, eat it as is or try whizzing it up with mango, pineapple, papaya and a little maple syrup • Rambutan: Don’t get intimidated by its spiky exterior and enjoy the beautiful, and creaminess of its insides. Add it to a salad for a tropical twist or if you’re feeling adventurous, make a homemade sorbet with pineapple, lime and jalapeños for a little kick while you sip Discover our wide range of tropical fruits at a Foodhall near you today! Call us on 8095031111 for safe delivery or order via Swiggy Gourmet. #BangkokLocal #Fresh #Fruit #Sweet #Thailand #Rambutan #Pomelo #Longan #DragonFruit #EatWell #FoodhallIndia

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Jazz up your daily fruit intake by making your 4 pm snack a little more fun by pairing summer-special mangoes with our house-made ARQA flavoured salt! Whether you’re in the mood for something sweet or want to tantalise your tastebuds — give your precious fruit a salty kick for a taste of sunshine ☀️ Stay home and get your summer specials delivered in under 2 hours by calling us on 8095031111 or via Swiggy Gourmet and Dunzo. #Mango #Summer #Season #Fruit #Daily #Special #ARQA #Salt #Flavour #Delicious #Sunshine #Mood #Snack #Healthy #Explore #New #Mumbai #Delhi #Bengaluru #FoodhallIndia

Jazz up your daily fruit intake by making your 4 pm snack a little more fun by pairing summer-special mangoes with our house-made ARQA flavoured salt! Whether you’re in the mood for something sweet or want to tantalise your tastebuds — give your precious fruit a salty kick for a taste of sunshine ☀️ Stay home and get your summer specials delivered in under 2 hours by calling us on 8095031111 or via Swiggy Gourmet and Dunzo. #Mango #Summer #Season #Fruit #Daily #Special #ARQA #Salt #Flavour #Delicious #Sunshine #Mood #Snack #Healthy #Explore #New #Mumbai #Delhi #Bengaluru #FoodhallIndia

Jazz up your daily fruit intake by making your 4 pm snack a little more fun by pairing summer-special mangoes with our house-made ARQA flavoured salt! Whether you’re in the mood for something sweet or want to tantalise your tastebuds — give your precious fruit a salty kick for a taste of sunshine ☀️ Stay home and get your summer specials delivered in under 2 hours by calling us on 8095031111 or via Swiggy Gourmet and Dunzo. #Mango #Summer #Season #Fruit #Daily #Special #ARQA #Salt #Flavour #Delicious #Sunshine #Mood #Snack #Healthy #Explore #New #Mumbai #Delhi #Bengaluru #FoodhallIndia

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With the weather being so pleasantly chilly, we can't really help ourselves from wanting to snuggle in the quilt with a steaming bowl of Beet & Cabbage #Borscht - a perfect stew for making it through cold nights. And if that is not #comfort, we don't know what is. What you need: • White beans - 1 cup • Beetroot - 6, large • Olive oil - 2 tbsp • Onions - 2, medium • Salt - 1 tsp, plus more to taste • Garlic - 3 cloves • Nappa cabbage - 1, shredded • Caraway seeds - 2 tsp • Broth - 8 cups (chicken or vegetable) • Lemon juice - to taste • Plain yoghurt or sour cream - to garnish • Fresh dill - to garnish, chopped Method: 1. Put the beans in a large pot and bring it to a boil, cover, turn off the heat, and let it sit for 1 hour 2. Drain and return the #beans to the pot. Cover with cold water, bring to a boil, reduce heat to simmer, and cook until the beans are tender. Drain the beans and set them aside 3. Meanwhile, preheat the over to 180 degrees C. Wrap the beets in a large sheet of aluminum foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes 4. Peel the beets and grate them on the large-hole side of a grater. Set aside 5. In a large pot over medium-high heat add oil, onions, garlic, salt, and stir 6. Add the caraway seeds and grated beets. Stir to combine 7. Add the broth and bring to a boil; reduce the heat and simmer, add the beans, and cook until the #vegetables are tender and flavours blend, 15 to 20 minutes 8. Add salt and #lemon juice, if using, to taste. Serve hot, with a dollop of yoghurt or sour #cream and a sprinkle of dill Swing by a Foodhall near you or call us on 8095031111 to order our range of #winter vegetables.

With the weather being so pleasantly chilly, we can't really help ourselves from wanting to snuggle in the quilt with a steaming bowl of Beet & Cabbage #Borscht - a perfect stew for making it through cold nights. And if that is not #comfort, we don't know what is. What you need: • White beans - 1 cup • Beetroot - 6, large • Olive oil - 2 tbsp • Onions - 2, medium • Salt - 1 tsp, plus more to taste • Garlic - 3 cloves • Nappa cabbage - 1, shredded • Caraway seeds - 2 tsp • Broth - 8 cups (chicken or vegetable) • Lemon juice - to taste • Plain yoghurt or sour cream - to garnish • Fresh dill - to garnish, chopped Method: 1. Put the beans in a large pot and bring it to a boil, cover, turn off the heat, and let it sit for 1 hour 2. Drain and return the #beans to the pot. Cover with cold water, bring to a boil, reduce heat to simmer, and cook until the beans are tender. Drain the beans and set them aside 3. Meanwhile, preheat the over to 180 degrees C. Wrap the beets in a large sheet of aluminum foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes 4. Peel the beets and grate them on the large-hole side of a grater. Set aside 5. In a large pot over medium-high heat add oil, onions, garlic, salt, and stir 6. Add the caraway seeds and grated beets. Stir to combine 7. Add the broth and bring to a boil; reduce the heat and simmer, add the beans, and cook until the #vegetables are tender and flavours blend, 15 to 20 minutes 8. Add salt and #lemon juice, if using, to taste. Serve hot, with a dollop of yoghurt or sour #cream and a sprinkle of dill Swing by a Foodhall near you or call us on 8095031111 to order our range of #winter vegetables.

With the weather being so pleasantly chilly, we can't really help ourselves from wanting to snuggle in the quilt with a steaming bowl of Beet & Cabbage #Borscht - a perfect stew for making it through cold nights. And if that is not #comfort, we don't know what is. What you need: • White beans - 1 cup • Beetroot - 6, large • Olive oil - 2 tbsp • Onions - 2, medium • Salt - 1 tsp, plus more to taste • Garlic - 3 cloves • Nappa cabbage - 1, shredded • Caraway seeds - 2 tsp • Broth - 8 cups (chicken or vegetable) • Lemon juice - to taste • Plain yoghurt or sour cream - to garnish • Fresh dill - to garnish, chopped Method: 1. Put the beans in a large pot and bring it to a boil, cover, turn off the heat, and let it sit for 1 hour 2. Drain and return the #beans to the pot. Cover with cold water, bring to a boil, reduce heat to simmer, and cook until the beans are tender. Drain the beans and set them aside 3. Meanwhile, preheat the over to 180 degrees C. Wrap the beets in a large sheet of aluminum foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes 4. Peel the beets and grate them on the large-hole side of a grater. Set aside 5. In a large pot over medium-high heat add oil, onions, garlic, salt, and stir 6. Add the caraway seeds and grated beets. Stir to combine 7. Add the broth and bring to a boil; reduce the heat and simmer, add the beans, and cook until the #vegetables are tender and flavours blend, 15 to 20 minutes 8. Add salt and #lemon juice, if using, to taste. Serve hot, with a dollop of yoghurt or sour #cream and a sprinkle of dill Swing by a Foodhall near you or call us on 8095031111 to order our range of #winter vegetables.

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