Pancakes with honeydew honey

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.

Juicy Pineapple and Tuna Salad

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. 

Cauliflower Rice with Spinach and Mushrooms

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.

Tropical french toast

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.

Kimchi Pancake

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). 

Smoked Chocolate Almond Cookie Brittle

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.

Carrot cake

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.

Nutella cheesecake

Ingredients

• 230 grams of Biscuits, finely processed in a food processor
• 110 grams of Butter
• 1 tablespoon of Powdered sugar
• 400 grams of Nutella®
• 300 grams of Cream cheese
• 10 grams of Gelatin
• 25 grams of Water

Directions

• Grease a non-stick 20 cm (8 inch) cake springform with removable sides.
• Mix biscuits (could be chocolate or any other kind you prefer) with butter and powder sugar in a small bowl – the mixture should look like moist sand/crumbs. Transfer to the prepared springform and spread evenly on the bottom of the pan. Use a flat-bottomed glass to press the biscuit mixture over the base of the tin. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
• For the filling: place 10 grams (1 sachet) of gelatine in a small heatproof bowl with 25 ml. water and let it sit for a few minutes. Place the bowl with the gelatine over a small saucepan with simmering water. Let the gelatine heats until liquid smooth, crystal clear like water, only little yellowish. Set aside. In a large bowl combine the cream cheese and nutella, beat with an electric mixer until smooth. Add the gelatine to the nutella mixture and beat for another minute until gelatine distributes evenly throughout the nutella mixture. Pour the mixture over the biscuit layer. Put back in the fridge for 6 hours (or overnight) to firm up. Before serving, gently remove the sides of the cake springform.
• Serve with candied hazelnuts, shredded chocolate or other decorations of your choice.

Coffee Baileys Bundt Cake

Ingredients

• 3.5 cups of White wheat all-purpose flour
• 1 teaspoon of Baking soda
• 1 teaspoon of Baking powder
• 1 cup of Half and half cream
• ½ cup of Coffee, fresh brew
• ½ cup of Raisins
• ½ cup of Liqueur, Baileys
• 16 grams of Brown sugar
• 230 grams of Butter, soften, unsalted
• 1 teaspoon of Natural vanilla extract
• .5 teaspoon of Ground nutmeg
• 1 pinch of Kosher salt
• 1 tablespoon of Orange peel

Directions

• Preheat the oven to 350°F.
• Cream sugar and butter for 5 minutes.
• In a bowl mix flour, baking soda, baking powder, salt, nutmeg, orange zest and raisins, set aside.
• In a measuring cup combine half and half, coffee, baileys and vanilla, to the butter mixture add, the eggs one by one, and beat for 3 minutes, then add flour mixture and milk mixture alternating one with the other, beat until combine well, do not over beat, otherwise the cake will be hard and angry (yes cakes sometimes get angry with me).
• Have a bundt cake mold ready, that means well grease, and pour the mixture and bake for 1 hour and 5 minutes.
• Let it cool for 10 minutes and take it out of the mold, place on a rack to cool completely.

Piave cheeseburger

Ingredients

• 4 Hamburger roll
• 300 grams of Cheese, Piave
• 1 Tomatoes
• 200 grams of Butterhead lettuce
• 500 grams of Ground beef

Directions

• Form the minced beef into four burger patties.
• Brown the beefburgers in a drizzle of oil in a non-stick pan.
• Prepare the bun with all the ingredients and toast for 5/7 minutes.

Bacon wrapped bbq chicken

Ingredients

• 12 Bacon
• 2 Chicken drumsticks and thighs
• 1 cup of Barbecue sauce

Directions

• Slice your chicken thighs into small pieces (evenly into 6 pieces each piece of chicken).
• Wrap each piece of chicken in one slice of bacon and secure with a toothpick if needed.
• Using 1/2 cup of the barbecue sauce, brush the sauce onto each piece of chicken.
• Bake for 20-25 minutes on 200°C.
• Serve with the remaining 1/2 cup of BBQ sauce.

Berries and coconut cream popsicles

Ingredients

• 400 milligrams of Coconut milk, refrigerated for 24 hours
• 250 grams of Mixed berries, frseh
• 40 grams of Coconut oil, or 1/2 cupcoconut flakes
• 50 grams of Agave, maple syrup or stevia
• ¼ teaspoon of Natural vanilla extract
• ½ Lemon peel, zest
• 20 grams of Pistachio nuts, ground pistachios

Directions

• Combine coconut milk, coconut oil, maple syrup or other sweetener, lemon zest and vanilla stirring with a whisk. If using coconut flour or flakes, blend for a few seconds with a blender.
• Clean and chop all the berries and cut strawberries into very thin slices.
• For the marbled effect: Combine 2-3 tablespoons coconut cream with 5-6 mashed blueberries or raspberries to obtain the desired color.
• Add 2 cups berries in the remaining coconut cream and mix gently so as not to break the fruit. Sprinkle with chopped pistachios, insert wooden sticks into the molds and store in the freezer. Freeze at least 4-6 hours before serving.
• Pour the mixture into molds, alternating the creams accordingly to your taste. Add the remaining berries pushing them towards the sides of the mold.
• Sprinkle with chopped pistachios, insert wooden sticks into the molds and store in the freezer. Freeze at least 4-6 hours before serving.

Red jalapeño hot sauce

Ingredients

• ½ tablespoon of Avocado oil
• 10 Jalapeno peppers, Red
• 1 Onions, Medium
• 4 Garlic clove
• 0.5 cup of Distilled vinegar
• 1 up of Water
• 1 teaspoon of Cumin, powder
• 10 grams of Himalayan (pink) salt

Directions

• Roughly chop the onions, mince the garlic and slice the jalapeños (you can choose to remove the seeds if you do not want this sauce to be that spicy).
• Heat oil in a large pot and add onions and garlic. Allow to brown.
• Add the peppers and allow to soften, approximately 3 minutes.
• Add the water and simmer for 15-20 min.
• Remove from stove and cool.
• Place in a blender and add the vinegar.
• Taste and season to taste.
• Pass the mix with a sieve.
• Keep refrigerated and enjoy.

Crumble and Rhubarb Sorbet

Ingredients

• 100 grams of Powdered sugar
• 85 grams of White wheat all-purpose flour
• 1 tablespoon of Lemon peel
• 50 grams of Butter, softened at room temperature
• 500 grams of Strawberries, fresh
• 1 tablespoon of Spearmint, fresh
• 2 tablespoons of Lemon juice
• 400 grams of Frozen rhubarb, granite

Directions

• First prepare the crumble. In a bowl mix together the sugar (75 g), flour and zest of one lemon. Put in small cubes of softened butter and lightly rub into the flour mixture using your fingertips until there are no more big lumps of butter. Knead to form a bowl. Wrap the dough in a plastic wrap and put in a fridge for 2 hours.
• Preheat the oven to 200°C / 395°F. Grate the crumble dough with a grater, using the side with the largest holes. Place it all over a baking tray, lined with parchment paper. Lower the oven temperature to 190°C / 375°F and bake for 8 minutes. Take it out of the oven, slice it the way you need it. We used a round pastry ring for our dish and bake it again for 3 - 4 minutes, until golden. Let it cool for about 10 - 15 minutes, so that it gets a bit harder.
• Wash the strawberries and cut the tops with green leaves off. If you have bigger strawberries, cut them in half. Put the strawberries in a bowl, sprinkle with sugar (25 g) and 1 tbsp of lemon juice. Gently combine with a spoon, so that the sugar dissolves completely, add the mint or citron verbena or both. Set aside until needed.
• Take your rhubarb granita out of the fridge, crush it, so that you get small chunks and blend it right away, so that it becomes smooth and silky, like an icecream. First blend on a maximum speed for about 10 seconds, stop and repeat the process until you get a silky sorbet.
• Fill your plates with marinated strawberries, then place pieces of crumble on top of it and finish with a nice, silky scoop of rhubarb sorbet. Enjoy!

Strawberry Almond Granola

Ingredients

• 1.5 cups of Oats, certified gluten-free
• 1.83 cups of Almonds, raw, slivered, chopped, sliced
• .33 cup of Pecan nuts, raw, peices
• .33 cup of Walnuts, raw, pieces
• .5 cup of Sunflower seeds
• 1 teaspoon of Cinnamon
• .25 teaspoon of Table salt
• .25 cup of Coconut oil
• 3 tablespoons of Water
• .5 cup of Honey, strawberry
• .75 cup of Strawberries, freeze-dried

Directions

• Preheat oven to 290 degrees and line a large baking sheet with parchment paper.
• In a large bowl, combine all nuts, certified gluten-free oats, cinnamon and salt, stirring well.
• In a separate, small bowl, melt coconut oil and add water.
• Pour the coconut oil and water over the nut mixture, and mix thoroughly.
• Drizzle honey over nut mixture ⅓ at a time, mixing well after each addition.
• Transfer the granola mixture to the baking sheet and lightly spread into a thin, even layer, being careful not to pack the granola down.
• Bake for 40-50 minutes, or until golden brown.
• Remove from the oven and allow to cool for at least 45 minutes. DO NOT STIR.
• Once the granola is cool, sprinkle the freeze-dried strawberries over the top, and then stir the granola.
• Store in an air-tight container.

Cold brew iced coffee

Ingredients

• 5 tablespoons of Coffee, freshly ground
• 1 liter of Water, filtered

Directions

• Sterilise a large jar or a french coffee press jug.
• Grind coffee beans and transfer them to the jar, add water, stir, seal with a lid and put it in the fridge for about 12 hours. 
• It's best to stir it again after 1-2 hours to make sure the coffee is not stuck at the top.
• After soaking time, strain it using a fine filter or just pressing down the french coffee press filter. Pour it into a clean container and store in the fridge for up to 2 weeks.
• Serve according to your liking, plain black over ice or white with milk and favorite sweetener.

Fig Compote, Bacon, and Goat Cheese Crostini

Ingredients

• 1.5 cups of Water
• ½ cup of Red wine
• 3 Thyme, whole sprigs
• 1 Lemon, Zest of 1 small lemon
• 1 teaspoon of Lemon juice, fresh
• ½ cup of Sugar
• ½ teaspoon of Cinnamon
• 8 ounces of Dried figs, diced
• 1 Bread, sliced
• 2 teaspoons of Olive oil, drizzle
• 8 Bacon
• 4 ounces of Goat cheese

Directions

• In a medium saucepan, bring water, red wine, thyme sprigs, lemon zest, sugar, and cinnamon to a boil.
• Once boiling, lower heat to a simmer and add diced figs.
• After 30 minutes of simmering, remove the thyme sprigs and begin to slightly mash the figs.
• Continue simmering for 15 more minutes, until compote has thickened to desired consistency.
• While fig compote is simmering, pre-heat oven to 350° F.  Lay bacon slices on baking sheet with parchment paper (for easy clean up).  Bake for 12-15 minutes.  Once bacon is cooked and cooled slightly, cut bacon slices into thirds.
• After the bacon has cooked, begin making the crostini by laying baguette slices on baking sheet.  Drizzle with olive oil (don't drench them).  Sprinkle with salt and pepper.  Flip slices over and repeat drizzling process.  
• Toast slices in the oven for 5-7 minutes, flipping halfway through.  Watch carefully so they don't burn.
• When compote has simmered for 45 minutes, remove from heat and let cool slightly.
• Assemble each crostini slice in the following order: a spread of goat cheese, a slice or two of cut bacon, and fig compote.

Eggplant Caponata

Ingredients

• .5 pound of Eggplant
• .5 pound of Onions, chopped
• 3 Garlic clove, minced
• .25 teaspoon of Table salt
• .2 pound of Canned olives, pitted and chopped Mediterranean mixed
• 1 tablespoon of Capers
• .25 cup of Red wine vinegar
• 2 pounds of Tomatoes, chopped plum tomatoes
• .25 teaspoon of Dried thyme
• 0.25 teaspoon of Dried oregano
• 2.5 tablespoons of Extra virgin olive oil (EVO)
• 1 teaspoon of Tomato paste
• 2 teaspoons of Raw brown sugar

Directions

• Prep the eggplant according to the salting method described below. After dabbing away the bitter juices, cut into 3/4″ cubes. Set aside. In a large saute pan with lid, heat the olive oil over medium heat. When pan is hot, add onions and saute for about 8 minutes, stirring occasionally. You may put the lid on to speed the process.
• Add eggplant to the pan. Saute for about ten minutes, stirring occasionally, with the lid on to steam and cook the eggplant faster.
• If the bottom is sticking, lower the heat a little bit. Add tomatoes, tomato paste, and garlic. Salt generously. Stir and saute for another 10 minutes.
• Add olives, capers, herbs, sugar, and red wine and stir together. Lower the heat to “low” and cook, covered, for another 10-12 minutes.
• Check to see if all eggplant pieces are cooked through and soft–some pieces will have smashed, and others will still be in cube shape. Cook until all pieces are soft, then take off the heat. Chill completely–I take it to room temperature and then put in the fridge. The longer it sits, the better it will taste, but once it’s completely cool it’s ready to eat. 

Note

Always salt the eggplant to get the bitterness out. Slice the eggplant into 3/4″ rounds and lay them on couple of plates, then generously salt them. After 15 minutes or so, dab the “sweat” from the eggplant with a paper towel. -Always add the vinegar after the garlic has been cooked for at least 3 minutes. When raw garlic meets high acid, it turns blue. -Always chill completely before enjoying. 

Peach Tart

Ingredients

• 2 cups of White wheat all-purpose flour
• ½ teaspoon of Kosher salt
• 1 tablespoon of Sugar
• 16 tablespoons of Butter, cold, unsalted
• ½ cup of Water, Ice water
• ½ cup of Jam or preserve, Pear
• 2 tablespoons of Water

Directions

• For the pastry dough, place flour, salt, and sugar in large bowl. Mix to combine. Add butter (12 tablespoons) and blend using a pastry blender, until the butter is in small bits the size of peas.
• While cutting in butter, pour ice water in bit by bit until the dough starts to come together.  
• Once dough comes together, dump it onto a floured surface and knead quickly into a ball. Be careful not to overwork. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Pre-heat oven to 400°F and line a large jelly roll or sheet pan with parchment paper.
• Place chilled dough on a lightly floured surface and roll dough slightly larger than 10 by 14 inches. Using a clean ruler to measure, take a small knife and trim the edges to make a 10 by 14 inch rectangle. Transfer to parchment paper. Place in refrigerator while you prepare the peaches.
• Cut peaches in half and remove pit. Slice in 1/4 inch slices, lengthwise.
• Place overlapping peach slices diagonally down the middle of the tart and continue to make diagonal rows until the pastry is covered with peach slices.  You may need to fill the corners with peaches non-diagonally.
• Sprinkle the peaches on the tart with 1/2 cup sugar and dot with 4 Tablespoons of small diced cold butter.
• Bake for 45 minutes to 1 hour, until the pastry begins to brown.  Rotate the pan once halfway through the cooking process.  Juices will spill over and begin to caramelize; this is ok and will not ruin your tart!
• While tart is baking, heat pear jam/preserves with the water for approximately 30 seconds to 1 minute in the microwave.  Stir to combine.
• Brush the peaches and pastry completely with the pear glaze.
• Loosen the tart with a spatula while warm so it doesn't stick to parchment paper. Allow to cool and serve warm or at room temperature.

Breakfast Egg Muffins

Ingredients

• 1 Sweet red peppers, 
• 3 Spring onion or scallion
• 4 Cherry tomatoes
• 1 cup of Spinach
• 6 Egg
• 1 teaspoon of Table salt
• 0.5 cup of Cheddar
• 2 dashes of Worcestershire sauce

Directions

• Preheat the oven to 200°C/ 390°F.
• Wash and dice the pepper, onions and tomatoes and put them in a large mixing bowl.
• Add the eggs and salt and mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won’t ruin the whole meal.
• Optionally add some hot sauce, curry powder... whatever you like. Hot sauce is great!
• Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up ;)
• If you’re so inclined then layering some cheese over the top of each muffin before they go into the oven is a delicious addition! You can also mix in the cheese to the batter.
• Pop the tray into the oven for 15-18 minutes or until the tops are firm to the touch.