Not exact matches
Watermelon & Halloumi Salad 1 kg / 2 lb watermelon 200 g / 7 oz halloumi 150 g / 1
cup good
quality cherry tomatoes 1 can / 200 g / 1
cup cooked chickpeas 60 g / 1/2
cup pumpkin seeds / pepitas 2 large handfuls Mâche lettuce (or any tender lettuce) 2 tbsp olive oil 1 lime
Salt
unrefined sea
salt or to taste 1
cup good
quality extra-virgin olive oil or avocado oil 2
cups white wine (or homemade chicken broth) Freshly ground pepper
4 to 6 big handfuls of mixed salad greens, washed and dried 2
cups farro, rinsed and drained 5
cups water (or stock) 2 teaspoons fine - grain sea
salt 1 medium orange, zest and juice 1 shallot, chopped 1/3
cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2
cup good
quality olive oil a couple big pinches of
salt 1/2
cup Spanish almonds, or toasted regular almonds 1/2
cup goat cheese, crumbled
5 ounces good -
quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1
cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon
salt 1
cup old - fashioned rolled oats 1/2
cup walnuts, very, very finely chopped (by hand) 1/2
cup unsalted butter, at room temperature scant 1
cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4
cup large - grain sugar (for ex: turbinado)
1 (approximately 2 pound) fillet of best -
quality salmon, skin on, previously frozen 1 bunch dill 2
cups sugar 1
cup salt (I use kosher) 3 - 4 tablespoons vodka or aquavit
For a sore throat gargle a heaping tbs of good
quality salt (like himalayan or celtic) and a heaping tsp of ground tumeric (or fresh grated if you have it) dissolved in very warm water, maybe a half
cup or so.
For the Galette: 2
cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course
salt 1 1/2 stick cold, unsalted butter, diced 1/4
cup ice water 1 - 2
cups of Cranberry Wine Sauce 1/2
cup candied walnuts 6 oz good
quality brie 2 tablespoons heavy cream or half and half
Perfect Summer Pasta 1 lbs Angle Hair Pasta 2 Pints Cherry Tomatoes 5 — 6 Cloves of Garlic, finely chopped 1/2 tsp Red Chili Flakes 15 — 20 Basil Leaves, Julienned 1/4
Cup of Good
Quality Extra Virgin Olive Oil 1
Cup Freshly Grated Parmesan Cheese 1 tsp Kosher
Salt
1 pound dried black beans 8
cups water 2 Tbsp olive oil 6 slices of good -
quality bacon, chopped into 1 inch pieces 1 1/2
cups chopped onion 1 1/2
cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2
cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish
Salt & pepper to taste 1/2 tsp baking soda
Extra Toppings: 6 - 7 ounces of your favorite high -
quality candy bar, chopped (we like Alter Eco Dark
Salted Burnt Caramel) 1/4
cup chopped nuts
6 oz blackberries, divided 1 oz balsamic vinegar 1 tablespoon honey 1/4 teaspoon kosher
salt 1 1/2 oz good
quality olive oil 3 endives, leaves separated 4 cooked beets, peeled and quartered 1/4
cup thinly sliced red onion 6 oz halloumi cheese, sliced 2 tablespoons pistachios, shelled fresh thyme, for garnish
3
cups fine ground blanched almond flour (What I recommend) 1/2 tsp
salt (or just slightly under that amount) 1/4 tsp baking soda 1/4
cup coconut oil / palm shortening, softened or liquid 2 Tbls honey 2 large US size eggs, room temp eggs Note: For best results use a high
quality very fine ground almond flour like THESE brands.
1
cup (2 sticks) unsalted butter, room temperature (try a
quality butter like this or this) 1/3
cup vegetable oil 2 1/2
cups granulated sugar 3
cups sifted cake flour 6 large eggs plus 2 egg yolks, room temperature 1 teaspoon baking powder 1/2 teaspoon
salt 1
cup sour cream, room temperature 2 tablespoons pure vanilla extract
1 1/2 pounds ground pork 1/4
cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher
salt 2 tablespoons extra-virgin olive oil (EVOO) 2
cups whole almonds 4 large free - range organic eggs 1 1/2
cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2
cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good -
quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
Ingredients: 4 tablespoons (1/2 stick) butter / 4 ounces thick,
quality bacon (4 slices), diced / 1 to 2 shallots, finely chopped / 1 pound shaped pasta, such as bow - ties / 1 pound fresh chanterelles, roughly chopped /
Salt and ground pepper to taste / 1 pint heavy cream (or less) / 4 ounces garden peas, fresh or frozen / 1/2
cup grated Parmesan cheese, with more for table.
Mince pie cupcakes with brandy butter icing from Delicious Magazine Cupcakes: 1/2
cup (1 stick / 113g) unsalted butter, softened 1/2
cup + 1 tablespoon (112g) caster (superfine) sugar 1 teaspoon vanilla extract 2 large eggs 150g good
quality fruit mince 3/4
cup (105g) self raising flour 1 tablespoons corn starch 1/2 teaspoon baking powder pinch of
salt Brandy butter icing: 1/3
cup (75g) unsalted butter, room temperature 2 tablespoons whole milk, room temperature 1 teaspoon vanilla extract 1 3/4
cups (245g) icing sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F.
8 large eggs 1 1/2
cups (300 g) white granulated sugar plus 1 tablespoon more for sprinkling 1/4 teaspoon
salt 1/8 teaspoon cream of tartar 1/2
cup whole milk 1/4
cup honey plus 1 tablespoon more for glaze 1 1/2
cups (210 g) all purpose flour zest of 1 medium lemon finely grated 2 teaspoons of culinary
quality matcha powder (optional for marbling)
Nonstick vegetable oil spray 2
cups all - purpose flour 1/4 teaspoon
salt 1
cup (2 sticks) unsalted butter, room temperature 1
cup sugar 1 teaspoon vanilla extract 1 large egg yolk 6 ounces high -
quality bittersweet or semisweet chocolate, chopped 1/2
cup (about 3 ounces) finely chopped red - and - white striped hard peppermint candies or candy canes 2 ounces high -
quality white chocolate (such as Lindt or Perugina)
FOR THE FILLING 2/3
cup sugar 1/4
cup cornstarch 1/2 teaspoon
salt 4 large egg yolks 3
cups whole milk 5 ounces fine -
quality bittersweet chocolate (not unsweetened), melted 2 ounces unsweetened chocolate, melted 2 tablespoons unsalted butter, softened 1 teaspoon vanilla
2
cups good -
quality ketchup 2
cups apple cider vinegar 6 tablespoons dark brown sugar 2 tablespoons ballpark (yellow) mustard 2 tablespoons dark molasses 2 teaspoons coarse kosher
salt 1 teaspoon crushed red pepper flakes
1/2
cup chopped cilantro 3/4
cup good
quality olive oil 6 jalapeño chiles, stemmed, seeded and minced 1/2 teaspoon kosher
salt 1/2 teaspoon cracked black pepper 1
cup barbecue sauce 1/4
cup chopped cilantro for garnish
1/2
cup trimmed asparagus, chopped into 1 inch pieces 2 to 3 radishes, very thinly sliced 1 tablespoon
quality olive oil
salt & pepper 1/2
cup cooked millet few tablespoons of vegetable broth 1/2 an avocado squeeze of fresh lemon juice optional: micro greens, to serve
2 medium cloves garlic, minced 1 teaspoon fine grain sea
salt 1
cup / 240 ml buttermilk 1/4
cup / 60 ml good -
quality white wine vinegar 1/4
cup / 60 ml extra virgin olive oil 1/4
cup chopped dill 1/2
cup chopped chives 1 tablespoon chopped thyme
1
cup butter (2 sticks)
salted butter, softened 3/4
cup granulated sugar 3/4
cup packed brown sugar 2 large eggs 1 teaspoon vanilla 1 teaspoon baking soda 1 teaspoon table
salt 2 1/4
cups all - purpose flour 8 ounces white chocolate, chopped, pieces no larger than 1 inch, excellent
quality, such as Callebaut 1
cup pecans, chopped
Cake: 7 ounces good -
quality bittersweet chocolate *, chopped 7 ounces unsalted European - style butter *, cut into small pieces 1 1/3
cups granulated sugar 5 large eggs, room temperature 1/2 teaspoon pure vanilla extract 1 tablespoon cocoa powder (natural or Dutch process) 1/2 teaspoon Kosher or sea
salt
A slice of good -
quality white bread (used Italian bread) 1/3
cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg)
Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices) Vegetable oil
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2
cup (120 ml) water 1/2
cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high -
quality white chocolate, chopped 1 3/4
cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon
salt 1
cup (200g) superfine sugar 3/4
cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2
cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high -
quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4
cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of
salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.
1
cup of oat flour (just blend some oats in a blender and then measure 1
cup) 1
cup of ground almond 3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a pinch of sea
salt 1/4
cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good
quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
Custard 6 large eggs — fork beaten 1 quart chocolate milk (best
quality or preferable Broquiere's) 1/3
cup heavy cream 1/4
cup coffee liquor 1
cup granulated sugar 1
cup light brown sugar, packed 1/4
cup unsweetened cocoa powder 1 tablespoon vanilla extract 2 teaspoons almond extract 1 teaspoon ground cinnamon 1/2 teaspoon kosher
salt
8 ounces spaghetti, fettuccine or similar noodles 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 small yellow onion, finely chopped 16 ounces sliced cremini mushrooms 4 cloves garlic, minced 1/2 teaspoon kosher
salt 1/4 teaspoon black pepper 1/4
cup good
quality balsamic vinegar 1/2
cup Parmesan cheese, freshly grated (plus, additional for serving) 1/4
cup fresh parsley, chopped
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2
cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher
salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high -
quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of
salt and a 1/4 teaspoon black pepper.
2 packets of gelatin 8 tablespoons of cold water 1 1/2
cups granulated sugar 1/3
cup cold water 2 teaspoons coconut extract 1 teaspoon vanilla bean paste 1/4 teaspoon
salt powdered sugar for sprinkling 8 ounces high -
quality dark chocolate, melted 1 tablespoon coconut oil 1/2
cup unsweetened, flaked coconut, toasted
I sautéed onion and garlic in just a touch of butter, then added in a
cup of the dried un-sweetened cherries along with some tart cherry concentrate, good
quality red wine,
salt and a little bit of sugar.
clove garlic, crushed 2 tablespoons good
quality olive oil 3/4 teaspoon
salt 1/2 teaspoon dried basil leaves 1/2 teaspoon dried thyme leaves 1/8 teaspoon pepper 1
cup shredded Monterey Jack cheese 1 1/4
cup milk 1/4
cup sour cream 3/4
cup baking mix 3 large eggs
I converted to create 8 servings: 3
cups of Unsweetened Almond Milk, 8 teaspoons of Apple Cider Vinegar, 40 - 80 drops of Stevia to taste, 1/2
cup of smooth Almond Butter (
quality matters), 1/2
cup of Chia Seeds, 1/2
cup of quinoa / millet / amaranth, 1/2
cup of whole buckwheat, 1/2
cup of hemp hearts, 1/2
cup of coconut flour, 2 teaspoons of baking powder, 1/2 teaspoon of sea
salt
1 (112g) extra ripe banana, mashed 1/2
cup (142g) natural peanut butter 2 tablespoons (22g) refined coconut oil, melted (but not hot) 1/4
cups (78g) pure maple syrup 1/4
cup (55g) Califia Farms original almondmilk 1 1/4
cups (122g) oat flour 1/2 teaspoon fine sea
salt 1/4 teaspoon baking soda 1
cup (98g) thick rolled oats 1/4
cup unsweetened banana chip meal (see notes above) 1/4
cup dry roasted peanuts, roughly chopped 2 ounces good
quality dark chocolate, roughly chopped
1 tablespoon unsalted butter 1/4
cup chopped yellow onion 1 1/2
cups good -
quality ketchup 1/4
cup chili sauce 3 tablespoons light brown sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow mustard 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon chile powder 1/2 teaspoon granulated garlic 1/2 teaspoon coarse kosher
salt 1/2 teaspoon ground black pepper In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes).
Dry Ingredients for Country Homemade Wheat Bread: 3
cups whole wheat flour (fine
quality wheat flour is preferred for a lighter result) 3 Tablespoons unsalted butter, sliced, room temperature or cold 3 Tablespoons granulated sugar 1 Tablespoons evaporated dry milk powder 1 teaspoon
salt 1 package of rapid rise yeast (about 2-1/2 teaspoons)
biscuits 1
cup spelt flour (light or whole) 1/4
cup organic yellow corn flour 1/2 teaspoon baking soda 1 teaspoon sea
salt 2 tablespoons fresh sage leaves, finely chopped 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4
cup quality olive oil 1/4
cup plain plant milk 1 teaspoon apple cider vinegar
In a large bowl, stir with a whisk: 2
cups all - purpose flour optional: 2 teaspoons baking powder (for very slightly puffier cheese puffs, although I tried with and without and could not see the difference) 1/8 teaspoon paprika, fine
quality 1/8 teaspoon dried mustard powder, fine ground 1/8 teaspoon white pepper 1/2 teaspoon
salt optional: 1/2 teaspoon fresh super-fine lemon zest if using a micro zester, otherwise, super-fine chopping is required — or it will taste too lemony
Ingredients Muffin Batter 1/2
cup unsalted butter, softened to room temperature 1/3
cup dark brown sugar, packed 2 tablespoons granulated sugar 2 large eggs at room temperature 1/2
cup plain, fat free Greek (or regular) yogurt 1 teaspoon ground cinnamon (better the
quality, better the cinnamony goodness) 2 teaspoons vanilla extract 1
cup white, whole wheat flour 3/4
cup all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon
salt 1/4
cup apple cider 2 small Gala apples (or any firm kind), peeled and chopped into 1/4 inch cubes
filling
quality olive oil, for cooking 1
cup diced yellow onion 2 large carrots, diced 2 teaspoons dried rosemary sea
salt, to taste 4 to 5
cups chopped, fresh broccoli florets 1
cup cooked navy beans
1 bar (90g) good
quality dark chocolate 2 tablespoons (40g) brown rice syrup 2 tablespoons (22g) decaf coffee liqueur 1/4
cup (46g) unsweetened vanilla almond milk Pinch of fine sea
salt
1 tablespoon olive oil 1 medium fennel bulb, chopped (stalks and core discarded, roughly 1-1/2 - 2
cups) 1⁄8 teaspoon sea
salt freshly ground black pepper to taste 1/2
cup red bell pepper, chopped 2
cups cooked chickpeas (garbanzo beans) 1 medium clove garlic, chopped 1-1/2 tablespoon apple cider vinegar 2 tablespoons olive oil for purée 2 teaspoon freshly grated ginger 1⁄2 teaspoon sea
salt 1⁄4 teaspoon cumin 3⁄4 teaspoon paprika 1⁄8 teaspoon cinnamon 1⁄3 - 1/2
cup sliced green onions 1/2
cup good
quality breadcrumbs (see note) 3 tablespoons sesame seeds 1⁄8 teaspoon sea
salt 1 tablespoon olive oil for frying patties
1/4
cup of a better
quality balsamic vinegar 4 tablespoons of fresh orange juice 1 teaspoon of orange zest 2 teaspoon olive oil Pinch of
salt
1 3.5 oz bar 70 % best
quality dark chocolate 1/2 teaspoon baking soda 1 teaspoon sea
salt (it is ok to substitute kosher
salt) 3/4
cup brown sugar 3/4
cup extra virgin olive oil 1 egg?
1 1/2
cups, divided superfine sugar 3/4
cup cake flour, lightly spooned and leveled off 1/4 teaspoon
salt 16 large egg whites, at room temperature, or 2
cups 2 teaspoons cream of tartar 4 teaspoons pure vanilla extract 2 oz fine -
quality unsweetened chocolate, chilled, finely grated, refrigerated
1 1/4
cup light spelt flour (or all purpose) 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea
salt 1/4
cup plain almond milk 1 teaspoon apple cider vinegar 2 tablespoons pure maple syrup 1/4
cup Oil Ladi olive oil 1/3
cup quality dark chocolate, chopped
Ingredients: Cake 2 2⁄3
cups all - purpose flour 3⁄4
cup plus 1 tbsp granulated sugar 1⁄3
cup light brown sugar 1⁄4
cup best -
quality cocoa powder 2 tsp baking powder 1 tsp baking soda 1⁄2 tsp
salt 3 eggs 1⁄2
cup plus 2 tbsp sour cream 1 tbsp vanilla extract 3⁄4
cup unsalted butter, melted and cooled 1⁄2
cup corn oil 1 1⁄3
cups chilled water
INGREDIENTS 2
cups of filtered water or almond milk 2 large handfuls of baby spinach 6 leaves of romaine lettuce, chopped 6 tablespoons of hemp seed (for protein) OR 2 servings high -
quality, organic protein powder of choice 2 tablespoons almond butter 1 teaspoon vanilla extract a pinch of sea
salt (optional) 1 banana, frozen or 1 1/2
cups frozen peaches 1/2
cup of ice (optional)