Shortbread Scones

Scones are made for autumn days. The trick to good scones is not to overmix them.

Pre heat oven at 200ºC

Mix all dry ingredients. Once well mixed, add the oil tbsp by tbsp and mix well with a fork.

In a different bowl mix all wet ingredients and whisk well. Start adding them to the dry ingredients slowly, at the same time you mix the dough. You might not use the whole quantity of the liquid. You are looking for a humid dough, but now sticky or runny.

If it’s too wet, add 1 tbsp of oat flour. If it’s too dry continue to add more of the liquids’ mix.

Once you are happy with your dough’s consistency, put it on a clean surface.  Sprinkle some flour on the surface before adding the dough and start spreading the dough to until you have a dough with 3 cm in height.

With a glass or a round cookie cutter, cut the dough and add the circles to an oven tray, previously greased.

With a cooking brush, paint a little bit more of olive or coconut oil on top and sprinkle some of the sugar.

Bake for 15-20 minutes until the dough is golden. After those 15 minutes have passed, crank the oven up to 230ºC for 3-5 more minutes, checking them the whole time so they don’t burn.

Let cool, cut in half and enjoy with butter, clotted cream, jam, ghee, yoghurt, or any other spread you fancy.

Spiced Tempura Vegetables

Crispy crunchy fried delights, making eating vegetables bright and fun.

In a heavy-bottomed pot, add about 2 inches of oil from the bottom of the pot. Heat the oil to 180 °C degrees.

Dry Ingredients:

In a mixing bowl, add the flour and half of the potato starch and mix thoroughly. Add the paprika and mix again
Set aside the other half of potato starch to coat your ingredients right before dipping it into the batter.

Wet Ingredients:

In another bowl, add the egg and mix in the cold water. You can add a bigger bowl underneath with water with ice cubes to keep the batter cold.
Mix together the flour mix and wet ingredients in a medium-sized mixing bowl, and beat lightly. There is no need to beat out any lumps.

Coat and fry Ingredients:

Coat the vegetables in a light layer of potato starch.
 Cover the vegetables thoroughly with the batter. Carefully lower the battered vegetables into the hot oil.
The vegetables cook fairly quickly so make sure to watch these carefully. Turn the vegetables every so often so they cook properly. Remove the cooked vegetables. The cooked batter should barely colour. Place them over paper towels on a cooling rack.

Make the mayonnaise: 

Remove the leaves from the parsley, finely chop them, then add them to a mixing bowl with the capers, then stir them into the parsley together with the mayonnaise and the juice of 1 lemon.
Accompany them with lemon juice, and some Maldon salt.

Beet Hummus

Beet hummus – a dazzling appetizer that will please everyone.

Drain the cooked chickpeas and add them to a blender with the garlic cloves, lime juice,  olive oil, sesame seeds or tahini, salt, and the cooked beetroot.

Blend until everything is smooth. Add ice-cold water if needed. (it will make it smoother)

Super delicious hot dogs

A refreshing delicious take on the fast-food favourite.

 

Heat up a pan with a drizzle of oil. Fry the sausages until golden brown and crisp.

Finely chop the onion and tomato.

Grab 2  hot dog buns and add the cheese. Heat them in the microwave for 15 seconds. This will heat up the buns and melt the cheese.

Spread some mustard, chipotle, and mayonnaise on the bread. Add the sausages, and top with ketchup and the cilantro-less “pico de gallo.”

Enjoy

  • Other toppings might include cornichons and red onion.

Vegan Brownies

Vegan Brownies

A really dense, fudgy vegan brownie topped with amazing red fruit.

Preheat the oven to 180ºC

  1.  Mix the flax seeds with water end let sit for 5 minutes.
  1.  Mix the oat flour with the coconut flour, and the rest of the dry ingredients. Mix well.
  2.  Add the milk, coconut oil and the flax seeds with water.  Mix well until all the ingredients are well combined and smooth.
  3. Mix the wet ingredients with the dry ingredients.
  4. Oil a rectangle tin and pour the dough. Add the fruits on top of the brownie mix.
  5.  Bake for 15 minutes.

Snickerdoodle Cookies- Gluten Free & Vegan

Perfect healthy snacks. Soft,  crumbly and full of cinnamon flavour.

Preheat oven to 350F.

Line a baking sheet with parchment paper.

Mix the cinnamon and coconut sugar to make the coating. Set aside.

Place the almond flour, oat flour, baking powder, sea salt and cinnamon in a medium-sized bowl and whisk until combined. Add the lemon juice, maple syrup, coconut oil, vanilla and stir until you get a uniform dough. If the mixture is too wet, add a bit more oat flour.

Scoop out tablespoons of the dough and roll into balls. Roll them in the cinnamon coconut sugar and place them on the parchment paper. Flatten gently with your palm or the bottom of a glass.

Cinnamon Rolls

There is no better way to end a meal than with cinnamon rolls.

 

Start by activating the YEAST:

1) Dissolve sugar and yeast in warm water. Let stand for about 10 minutes, if it doesn’t foam, discard the yeast and start over.

DOUGH:

 

1) On a clean surface add the flour and make a hole, put the egg, dissolved yeast, milk, sugar, and salt in the center. Gradually add all the ingredients.

2) Mix until smooth, add the butter in pieces.

3) Work the dough by hitting it on the table, stretching it, and folding it on itself, at first it will be sticky, but it is not recommended to add more flour.

4) Put it in a bowl and cover it with a damp cloth. Let it rest for about an hour or until doubled in size.

5) Place the dough on a floured surface and knead it lightly. Extend it forming a rectangle of about 40 X 25 cm and 1 cm thick.


FILLING:

1) Spread all the ingredients on the dough. Roll up and cut slices of about 4 cm.

2) Arrange them in the mold leaving a small space between them, cover with a damp cloth, and let them double.

3) Bake at 180 degrees Celsius for about 30 minutes or until cooked and golden. If they start to brown and are not yet cooked through, cover them with aluminum foil.

GLAZE:

1) Mix the icing sugar with the water and the vanilla extract little by little, adding more water if necessary.

2) Glaze the rolls as they come out of the oven while they are hot.

 

Salad bowl

A lighter lunch,  with amazing ingredients that is super refreshing .

In a bowl place the greens of your choice, the grain of your choice, chickpeas and add the vegetables. Once done, drizzle with the dressing.

It is important to have all the ingredients previously cooked.

 

 

Mustard Salmon

Pre-heat oven to 180ºC

Put the salmon in an oven dish, add a bit of salt.

With a spoon add a thin layer of mustard on the salmon fillets, then add a drizzle of honey and a drizzle of soy sauce.

You can add broccoli, asparagus or other veggie you like.

Put in the oven for 15/20 mins.

You can enjoy it with sweet potato puree.

Chickpea salad

Two cans chickpeas.

Chopped red onion, celery whatever other veggies you have (red pepper, carrots etc) follow your heart. Mayo.

Splash Apple Code Vinegar. Jalapeños if you want.  Salt and Pepper to taste.

Simply mix everything together and add to bread to create a sandwich with lettuce & tomato.

Cous cous with roasted veggies, golden raisins and toasted pine nuts

Cous cous is so insanely easy to make. Just boil water or veggie stock, add the cous cous, remove from heat and cover for 5 minutes. You can even add turmeric to the boiling pot for a nice yellow color. It is best to separate the grains of cous cous by tenderly running a fork through them once they have soaked up the stock

Roast veggies at 425 F for 15 minutes, stirred, added minced garlic and set it back in the oven for 10-15 minutes longer.

Enjoy!

Fast bagels

Pre heat the oven to 180ºC.

Get ready a baking tray and oil it.

In a bowl mix the flours, baking powder and salt. Mix well. Add the yoghurt and mix with a fork or spatula until well incorporated. The dough must look like breadcrumbs.

In a clean surface, add a bit of flour, take the dough and mix it around 15 times, until it’s not sticky any more.

Divide into 4 equal parts. Make little balls and make a whole in the middle with your finger.

Put the on the baking tray. Grab the beaten egg and with a brush, brush the dough on the surface and add the desired toppings.

Put it in the oven for 25 minutes. Let cool for at least another 15 minutes before cutting them.