This brioche must be the best!! Something between a bread and a vegan cake!! Great breakfast option, thanks to an amazing method came straight from Asia: Zhong Tang.
In fact,it’s a simple mixture of flour and water, heated and allowed to stand for several hours. This method lets gluten develop and thus bread or buns rise dramatically.
Just spread with jam and breakfast is served. If you want more a bun sensation, increase the amount of sugar.
Continue reading “Tangzhong Brioche”
Carpaccio is a known Italian dish of raw meat or fish: beef, salmon or tuna.
It was invented at the 50s in a bar in Venice, named Harry’s Bar. When Countess Amalia Nani Mocenigo stayed there, she informed the owner that her doctors recommended her to eat only raw meat! So Giuseppe Cipriani – the owner of the bar – created a dish for her, made with very thin slices of raw beef and French Dijon mustard.
As for the name of the dish, it was inspired by the Venetian painter Vittore Carpaccio, as the colors of the dishes are reminiscent of those used by the painter in his works!!
Today’s carpaccio is not only for the meat lovers!! It is also used for any preparation made with thinly sliced vegetables (usually seasoned with lemon, or vinegar, olive oil, salt and ground pepper) or fruit!!
Continue reading “Wonderful Carpaccio Dishes”
- 250 ml of vegetable oil,
- 220 g icing sugar,
- 100 ml almond milk,
- 4 eggs at room temperature,
- 1 teaspoon vanilla extract,
- 1 teaspoon baking powder,
- 300 g flour,
- 25 g unsweetened cocoa powder.
Continue reading “Dairy Free Zebra Cake”
- 3-4 apples,
- 70g rice flour,
- 60g vegetable margarine, or unmelted coconut oil,
- 60g sugar,
- 60 g ground almonds
Continue reading “Dairy & Gluten Free Apple Crumble”
- 3 large organic eggs,
- 250 g of wheat flour,
- 500 ml of almond milk,
- 1 tablespoon olive oil,
- 1 pinch of salt.
Continue reading “Dairy-Free Crepes Recipe”
- 2 pineapples (about 250-300grs flesh final),
- 125grs cane brown sugar,
- 1 vanilla pod.
Continue reading “Pineapple Vanilla Jam”
Ingredients (for 10 servings):
- 1 liter of almond milk,
- 200g icing sugar,
- 100 g of corn starch,
- peel of 1 organic lemon,
- a few drops of vanilla essence,
- for the caramel:
-120 caster sugar,
-50 ml of water
- for garnish:
– toasted almonds.
Continue reading “Blanc Manger with Almonds & Caramel”
- 200g fresh mango,
- 200ml coconut milk,
- 80 ml of rice syrup,
- 20 ml lime juice, save some zest for garnish,
- 2 g Agar-Agar powder,
- 200 g of fresh strawberries,
- 8 fresh mint leaves,
- 10 g of shredded coconut.
Continue reading “Mango & Coconut Cream”
What a great idea for serving the fruits, especially to the little ones!!!
Continue reading “Rubik’s Cube Fruit Salad”
- 300g cooked chickpeas,
- 300g cooked beetroot,
- 3 cloves of garlic,
- 3 tbsp of tahini,
- extra virgin olive oil,
- lemon juice,
- salt & pepper,
- black sesame seeds
- chilli pepper seeds.
Continue reading “Beetroot Hummus”