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.