1 -Add water, maple syrup, and mango to a soup pot and cook for 10 minutes on a medium heat, until the mango is soft.
2-Transfer to a blender and blitz until smooth.
3 - Push through a sieve and you will have the mango syrup ready (you don't have to use the pulp for the spritzer, you can use it as a sweetener in a dessert recipe).
4 - Using a lime, go around the glass rim - so you make it wet.
5 - Dip in the cayenne pepper so it sticks all around.
6 - Add ice, top with mango syrup, lime juice and sparkling water.
7 - Serve and enjoy!
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2- Season the beef steak with sea salt and black pepper on both sides.
3- In a hot pan, add oil and cook the steak for 3 minutes on each side (this will give you a medium well steak - depending on the thickness of the steak, it might need a bit more time if thicker).
4- Let it rest for 5 minutes before slicing.
5 - Now slice and serve with the scallion thecha on top.
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1 -In a saucepan, add butter and when it melts toss in the chopped apples.
2 -Cook for 5 minutes, until soft and then add in the cinnamon and sugar.
3 -Cook for 5 more minutes and take them off the heat - let them cool down a bit before proceeding.
4 -When cooled, place 1 tbsp of apple mixture into 4 of the puff pastry circles. Close them with the other 4 puff pastry circles on top, seal with a fork, cut a cross with a knife - then egg wash and a sprinkle of brown sugar.
5 - Cook for 20 minutes, at 375F.
6 - For the sauce: Add sugar and water to a saucepan. Gently simmer for 5 minutes and then add in the butter, heavy cream, cinnamon and ginger.
7 - Mix nicely and cook until thick - that will take about 2-3 more minutes.
8 - When the pies are ready, serve with the sauce.
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1 - Mix the heavy cream with the egg, cinnamon, and orange zest.
2 - In another bowl add the flour, sugar, baking powder, salt and grate in the frozen butter. Mix nicely, using your hands, until crumbly mixture forms.
3 - Now add in the cranberries and the heavy cream mix. Using a spatula, mix until a medium sticky dough forms.
4 - Transfer to a floured board and shape into a circle. Cut into 4 triangles.
5 - Mix the powdered sugar with the orange juice.
6 - Glaze the triangles with some of the orange glaze and cook for 25 minutes, at 400F. Take them out and glaze with the rest of the orange glaze.
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1 - In a mixing bowl, add water, sugar and yeast. Mix nicely and then add in the flour and salt. Mix with a wooden spoon, for about 10 minutes.
2 - Now add in 2 tbsp of olive oil, cover the bowl with a cloth, and let it double in size in a warm place
3 - In a baking tray, add olive oil, and transfer in the dough. Using your fingers - poke holes all over and spread it nicely.
4 - In a bowl, add leeks and potatoes - season with olive oil, salt, black pepper and thyme. Transfer all over the focaccia and press in with your fingers.
5 - Cook in a hot oven, set to 400F, for about 40 minutes.
6 -Add parmesan on top and cook for another 5 minutes.
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1 - Add crust ingredients to a blender and blitz. Transfer into a cake tin, and press down with a spoon. Transfer to the fridge.
2 - Now beat the whipping cream, until soft peaks form
3 - In another bowl, add the cream cheese, honey, ginger and cinnamon. Mix until fluffy. Now add in the pumpkin puree and mix nicely.
4 - You can now add in the whipped cream and, using a spatula, fold it gently. Pour over the crust and place in the fridge. Let it set for at least 6 hours
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2 - Add cookie crumble ingredients into a bowl and mix with a fork—make sure you leave bigger pieces, for a nice textured crumble
3 - Place on a lined baking sheet and bake for about 15 minutes, until golden
4 - Cook for 3 minutes and crack in the eggs
5 - Cover with a lid and cook for 10 minutes on a medium heat
6 - Let the crumble cool down and then assemble the trifle: in a large bowl, lay down some of the whipped cream, then sprinkle on some cookie crumble, and then add the berries
7 - Repeat layers until bowl is full
Note: use any fruit that is in season to make this recipe year-round.
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2 - Place puff pastry on a baking sheet and gently score the pastry all around, leaving 1 inch on all of the sides (that will puff while cooking, creating the edge of the tart)
3 - Poke holes in the middle with a fork (so it stops it from raising, as this will be where the stuffing goes)
4 - Bake until golden brown, about 15 minutes
5 - Take it out and gently push down the middle part with a spoon, this will leave the edge higher and will keep the tart from overflowing
6 - In another baking tray, add the zucchini ribbons and drizzle with olive oil; season with oregano, thyme, garlic, salt and black pepper
7 - Bake for 10 minutes
8 - When the tart’s base and zucchini are ready, place the zucchini in the middle of the pastry and crack 3 eggs on top
9 - Bake for 15 minutes or until egg whites are set and egg yolks are to your desired consistency
10 - Slice and serve
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1 - Add sugar and water to a pan and let it gently simmer for about 3 minutes, until the sugar has dissolved.
2 - Take it off the heat and add in the ginger, chili ancho ground, and cayenne pepper. Mix and let cool down completely before using. When the syrup is ready you can start your margaritas.
3 - Mix and let cool down completely.
4 - In a plate add salt, lime zest, and chili ancho ground.
5 - Rub the edge of the margarita glass with a lime wedge and dip in the salt mix so it thoroughly covers the rim.
6 - In a shaker, add ice, lime juice, syrup, and tequila.
7 - Mix nicely and serve in a margarita glass with ice. Finish it off with a slice of lime.
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2 - In a saucepan, add strawberries, water, maple syrup, and cinnamon
3 - Bring to a boil, then lower the heat to medium and gently simmer for 5 minutes; let it cool down completely before using
4 - When cooled down - place a teaspoon of the filling into the puff pastry circle, fold in half, and crimp the edges closed with a fork; place on a baking sheet
5 - Bake until puff pastry is golden brown, about 25 minutes
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2 - Add beef to a baking dish, rub with oil and season with salt, black pepper, cayenne pepper, ginger, and garlic; pour in the water and cover with foil
3 - Roast until tender and falling apart, about 3 hours
4 - For the coleslaw: mix all ingredients
5 - Shred the beef with a fork
6 - Assemble tacos and serve
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2 - Using a ladle for portioning, cook the pancakes in a medium hot pan drizzled lightly with oil, for 2-3 minutes on each side
3 - Serve with raspberries, powdered sugar, and maple syrup
Note - to make pancakes vegan, use your milk alternative of choice and substitute the egg with your favorite vegan egg substitute. To make pancakes gluten free, substitute the flour with your favorite gluten free all purpose flour mix.
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1 - Add all patty ingredients to a food processor or blender; process until mixture starts to come together
2 - Shape the mixture into a patty
3 - Heal oil in a pan; cook patty for about 3 minutes on each side
4 - Serve in a hot burger bun with lettuce and tomatoes
Note - to make burger gluten free, use your favorite gluten free all purpose flour mix or cornstarch in place of the flour in the patty and use a gluten free hamburger bun. Make burger protein style by wrapping the patty in lettuce leaves.
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1 cup of chicken stock, with 1 egg beaten inside (to bind everything together)
Directions/Instructions:
1 - Preheat oven to 400F
2 - Tear the bread into chunks and add to a baking tray in a single layer
3 - Toast the bread in a preheated oven for about 30 minutes, or until bread is dried out and golden
4 - While bread is toasting, in a hot pan add butter and start by frying the onions and celery
5 - When the bread is ready, add in the cooked onions and celery and chicken stock with the beaten egg to the baking tray the bread was toasted in
6 -Mix thoroughly so the bread soaks up all the liquid and bake for another 30 minutes
Note - you can substitute the sourdough bread with your favorite gluten free bread for a GF version of this recipe. Substitute the butter with olive oil for a dairy free version.
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