Ingredients
- 125 grams of White
wheat all-purpose flour
- 25 grams of Butter
- 1 dash of Table
salt
- 2 Egg
- 200 milliliters of Whole
milk
- 6 grams of Dry
baker's yeast
- 15 grams of Sugar
- 4 teaspoons of Honey, honeydew
honey
Directions
- Separate the egg whites
from the yolks. Place the yolks in a bowl and, mixing with a fork, add the milk
and melted butter. Mix all the ingredients together thoroughly and then add the
combined yeast and flour, already sieved.
- Whisk the egg whites to
soft peaks along with a pinch of salt and the sugar, then gently fold them into
the milk, egg, butter and flour mixture.
- Heat a heavy-bottomed
non-stick pan of around 10/12cm in diameter over a medium flame and brush it
with a knob of butter. Pour a ladle of pancake batter into the middle of the
pan and allow it to spread out and settle: when the pancake is golden, flip it
using a fish slice or spatula, then cook until golden on the other side too.
- As soon the pancakes
are cooked, remove from the pan and stack them one on top of another on a
plate, serving them hot, drizzled all over with honeydew honey. You can serve
the pancakes accompanied with fruits of the forest or other fruit.
Ingredients
- 300 grams of White
tuna canned
- 1 Onions
- 10 Pineapple, rings
- 3 Cherry tomatoes
- 1 teaspoon of Parsley, flakes
- 5 tablespoons of Mayonnaise
Directions
- Drain excess juices
from canned tuna.
- Remove skin from onion.
Rinse and chop them up.
- Mix tuna with chopped
onions, mayo, parsley and a dash of pepper.
- Remove ring and top
with another slice of pineapple ring, followed by half a cherry tomato. Repeat
the steps above. Refrigerate and serve chilled. Pair with chilli sauce if you
like.
- Put a slice of
pineapple ring on serving plate, and place the appetizer ring over it. Top with
tuna mixture, and flatten it with the back of a spoon.
Ingredients
- 1.5 pounds of Cauliflower, 1
head, washed
- 3 cups of Mushrooms, sliced
- 2 Celery, sliced
- 1 cup of Parsley, chopped
- 1 cup of Onions, diced
- 2 cups of Spinach, chopped
- 4 tablespoons of Olive
oil
- 1 teaspoon of Kosher
salt
Directions
- Cut cauliflower into
chunks, and put into a food processor.
- Pulse 10-15 times until
you get a small, rice-sized mixture.
- Heat a pan over medium
heat for 1 minute.
- Add onion to pan, cook
about 4 minutes, stirring occasionally.
- Add in mushrooms, and 2
Tbsp olive oil, cook for 4 minutes, stirring occasionally.
- Add in cauliflower,
celery, sea salt and 1 Tbsp olive oil. Cook on medium for 5 minutes, then turn
the heat to low. Cook for another 10 minutes.
- Combine parsley and
spinach in large bowl.
- When the cauliflower
and other veggies are done, add them to bowl with parsley and spinach. Add in
the remaining 1 Tbsp olive oil, and mix to combine all ingredients.
Ingredients
- 1 Oranges
- 1 Green kiwifruit
- 1 teaspoon of Cinnamon
- 1 tablespoon of Sugar
- 2 Egg
- 8 ounces of Whole
milk
- 1 teaspoon of Vanilla
- 2 tablespoons of Butter
- 4 Bread
- 4 tablespoons of Nutella®
- ½ cup of Ricotta
Directions
- Peel and cut the orange
and kiwi in thin slices. Set apart.
- Whisk these ingredients
in a bowl: cinnamon, sugar, eggs, milk, vanilla.
- Melt butter over medium
heat.
- Dip bread slices in egg
mixture.
- Fry slices until golden
brown. Flip to cook the other side.
- Spread Nutella on
slices and place a teaspoon of ricotta on top.
- Decorate the french
toasts with the slices of fruit.
Ingredients
- .5 cup of White
wheat all-purpose flour
- 1 cup of Kimchi, chopped
- 3 tablespoons of Kimchi
juice
- .5 cup of Water
- .25 teaspoon of Sugar
- .25 teaspoon of Table
salt
- 2 tablespoons of Canola
oil
Directions
- Take a large bowl and
combine kimchi, flour, kimchi juice, water, sugar, and salt. The batter will
look fairly thick.
- In a large nonstick pan
(just trust me), heat oil over medium- medium-high heat. If you are used to
using minimal oil for cooking you may be shocked, as I was, by how much oil is
involved, but this is really crucial. (Coming from someone who tried to make
low-fat pancakes and failed a bunch of times).
- When the pan is hot,
spread the batter thinly over the pan and press down with a spatula to
approximately 1/3″ thickness. It will sizzle.
- Flip over after about 2
minutes or when one side is completely crispy and browned. To test, just take
the pan handle and shake it a little bit. Pancake should slide easily.
- Cook the other side for
a few minutes until done and serve immediately with a simple dipping sauce. (1
tbsp soy sauce, 1/2 tbsp rice vinegar, some sesame seeds, green onions if
desired).
Ingredients
- 1 cup of White
wheat all-purpose flour
- ½ cup of Oats, quick
cooking
- ¼ teaspoon of Baking
powder
- 1/3 cup of Powdered
sugar
- 8 ounces of Almond
paste
- ½ cup of Canola
oil
- 1 Egg
- 1 teaspoon of Vanilla
- 1 cup of Dark
chocolate, chips
- ½ cup of Roasted
almonds, smoked, coarse chopped
Directions
- Preheat oven to 350 F
degree. Line insulated cookie sheet or 11 x 16 inch baking pan with heavy foil.
Set aside.
- In a large bowl,
combine flour, oats, baking powder, and confectioners’ sugar.
- In a mixing bowl, break
almond paste into chunks; add oil, egg, and vanilla. Beat until well mixed. On
low speed, stir in reserved dry ingredients to form dough.
- Press or roll dough
evenly onto prepared pan forming rectangle about 10 x 15 inches. Thinner dough
will form a crisp cookie while thicker dough will be softer.
- Bake in preheated 350 F
degree oven for about 20 minutes or golden brown.
- Remove from oven,
sprinkle the top with chocolate chips; with back of tablespoon, spread softened
chocolate evenly to cover cookie brittle; sprinkle the top with chopped
almonds. Cool in pan about 20 minutes.
- Remove foil with cookie
brittle from pan; place in refrigerator to chill about 30 minutes or until
chocolate is firm. Remove cookie brittle from foil, break into irregular
pieces.
Ingredients
- 80 grams of Brown
sugar
- 110 grams of Butter
- 120 grams of White
wheat all-purpose flour, 00
- 30 grams of Whole-grain
wheat flour
- 1 teaspoon of Baking
powder
- 1/2 teaspoon of Baking
soda
- ½ teaspoon of Table
salt
- ½ teaspoon of Cinnamon
- 1 dash of Nutmeg
- 100 grams of Walnuts, coarsely
chopped
- 2 Egg
- 1.5 teaspoons of Natural
vanilla extract
- 2 Carrots, grated
- 320 grams of Cream
cheese, Philadelphia or similar
- 80 grams of Powdered
sugar, sifted
Directions
- Preheat the oven to
180°C. Sift the flour, baking powder, baking soda, salt, and spices into a
bowl, and set aside. Grease a plum-cake mould with butter and dust it with
flour.
- Cream the butter and
sugar in a mixer at medium-high speed and using a flat beater until light and
foamy.
- Lightly beat the eggs
in a measuring cup, then incorporate them slowly into the mixture.
- Add the carrots, then
slowly pour in the flour and spice mixture. Finally, add the chopped walnuts.
- Pour the batter into
the plum-cake mould and level it out using a spatula or knife.
- Bake in the pre-heated
oven for 40-45 minutes (use the toothpick test). Once the cake is done, remove
it from the oven, let it cool down for 5 minutes while still in the mold, then
remove it from the mold and allow it to cool down completely.
- Prepare the frosting:
soften the Philadelphia cream cheese in the mixer, then slowly add the powdered
sugar, incorporating carefully, for about 4-5 minutes.
- Cover the cake with
frosting.