References: ºThe Art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the Way You Eat – Peter Coucquyt, Bernard Lahousse, Johan Langenbick
ºThe Flavour Thesaurus – Niki Segnit
With just two ingredients, this recipe is as simple as it gets but the result is delicious.
Place the potatoes in a steamer and steam for 15-20 minutes, until tender when pierced with a fork. Remove and cool completely.
Add the potatoes to a mixing bowl and mash with a potato masher until lump-free.
Heat a non-stick waffle machine to high heat. Add the mashed potato until the base of the waffle machine is evenly covered, then close the device and cook until the waffle is crispy about 10-15 minutes. Repeat with the rest of the mixture.
Serve waffles with maple syrup. Alternatively, you can use the waffles like bread to make sandwiches.
A Bowl of Luscious and Luxurious Porridge, that will make any cold winter morning so much better.
This recipe is super easy.
Make the porridge, adding the spices. You can also use a Chai Tea Bag and infuse it in the saucepan while the oats cook.
Once made, transfer to a bowl, add the yoghurt, maple syrup and stir well. Top with Blood Orange slices and chopped pistachios.
You can also use grapefruit, oranges or tangerines
I love pancakes and their little freckled surfaces give me joy.
In a blender add all the ingredients.
Heat a pan and remember that the first pancake seasons the pan, leaving a light film of fat on which those that follow will slide. Eat it while you make the rest of the batch.
- If you want to go the extra mile. Grate the zucchini and with a towel squeeze out all the water.
- The amount of liquid depends on how thick the batter comes out. Keep on adding until you reach the desired consistency.
Sweet chocolate granola is even better with a crunchy twist
Preheat your oven at 180ºC. Blend the oats and hazelnuts until you get a flour. Add the dates, maple syrup and almond milk, and mix again.
If it’s too liquid add more oats until it resembles cookie dough.
Spread the mix on an oven tray with a silicone mat and bake for 15 minutes. Cut into bars and let cool.
A delicious, classic French dessert made vegan and gluten-free.
1. Make the Crust: In a medium bowl or standing mixer, beat olive oil, maple syrup, vanilla, and yogurt until creamed together and slightly fluffy. Add in tapioca flour, oat flour, and baking powder and fold together. Form into a ball and set dough aside on parchment lined baking sheet.
2. Make the filling: Use the same bowl to make the filling. Gently fold all filling ingredients together until berries are well coated.
3. Roll out Dough: Preheat oven to 200C. On parchment paper, press dough ball into a rectangle using the palms of your hands/fingers. Flour your rolling pin and roll out dough into a oval/rectangle. Thickness should be about 0.5cm. Dough might crack on edges while rolling, just pinch together sides of dough when needed.
4. Assemble Galette: Transfer the parchment paper with the rolled out crust onto a baking tray. Place astrwberries in the center of the dough, leaving a 5cm border. Fold the edges up and over the filling, overlapping slightly (pinch together dough at bottom if it cracks when folding over). Optional: Lightly brush with almond milk and sprinkle with coconut sugar.
5. Bake Galette: Bake galette at 200 C. for 25-30 minutes until golden and strawberries are slightly bubbling. Let cool 10 minutes before serving.
A very cheap, and cheerful appetizer. Simple ingredients, fantastic flavour.
Toast the desired slices of bread.
Spread the Ricotta on the toast.
Slice the cherry tomatoes into 4 or 6 pieces, add them on top of the Ricotta, and sprinkle some basil leaves on top.
Season with Maldon salt and add a drizzle of Extra Virgin Olive Oil.
Finish your toast with a few drops of lemon juice on top.
On chilly days, indulge yourself with carbs and creamy sauces.
Steam the tomatoes, onion, chile and garlic. Once cooked blend all together with the vegetable broth (you can add water as well) and cilantro. Season with salt.
Strain the sauce and set aside.
In a hot pan add avocado oil and start fast frying the tortillas. This means one side, the other side and take out. Pat dry any excess oil.
Divide the sauce into two parts. In the first half add the shredded cooked chicken and fill the tortillas with it. Roll all the tortillas to form tacos and add them to a deep , oven-safe, dish. Pour the remaining salsa on top and sprinkle with cheese.
Bake the dish in the oven for 15 minutes at 200ºC, or until the salsa is bubbly and the cheese is melted and crispy.
It’s one of the most important recipes in my life, because of the meaning it has.
This is the master recipe from our Banana Bread ebook. It is FREE so be sure to download it. It will teach you how to make many versions of Banana Bread, so you never get bored.
Start by beating the eggs very well, then add the sugar and keep whisking very fast. After that, add the milk and oil and reduce the beating speed, then add the flour and baking powder. At the end fold the mashed bananas in.
Oil a baking pan and bake at 200oC until golden ( +or- 1 hour).
Our founder’s grandmother recipe. An homage to her and her cooking
1. Beat the eggs, add the milk, sugar, salt and oil. Mix well.
2. Add the flour and baking powder. Mix everything well.
3. It has to be a silky and smooth liquidy mix. Let it rest for 30 minutes.
3. In a hot pan add a little bit of oil. Grab a ladle and fill it with the mix, add to the hot pan and distribute the batter very well by moving the pan in a circular motion. It has to be a thin layer of batter. Once the sides of the crepe are golden and crispy, and you have bubbles in the centre, flip it, it will only take 2 minutes to cook.
4. She usually sprinkles some caster sugar in the middle and roll them like a taco. You can also add honey and olive oil.
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.
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.
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.
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.