Italian Rustic Bread Roll (by Sara)
recipe for Tuscan bread here

Italian Rustic Bread Roll (by Sara)

recipe for Tuscan bread here

COCONUT & DARK CHOCOLATE POPOVERS
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients
3 eggs
1 1/3 cup milk
1/4 cup sugar
2 teaspoons vanilla
pinch salt
3/4 cup All Purpose Flour
1/4 cup Coconut Flour
1/4 cup shredded sweetened coconut
1/2 cup dark chocolate chunks
3 Tablespoons Butter
Instructions

Preheat oven to 375F. Divide the butter into the cups of your popover pan or muffin tin. Just divide the butter up evenly) Place the pan in the oven for 3-5 minutes while you are making the batter.
In medium bowl, beat the eggs with the milk, vanilla, and sugar, then whisk in the flour, salt, coconut flour and coconut. Pour the batter into the butter filled cups. Add a few chocolate chunks to each batter filled cup. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20 minutes. Drizzle with chocolate syrup and whipped cream, if desired. Serve and enjoy!

COCONUT & DARK CHOCOLATE POPOVERS

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients

  • 3 eggs
  • 1 1/3 cup milk
  • 1/4 cup sugar
  • 2 teaspoons vanilla
  • pinch salt
  • 3/4 cup All Purpose Flour
  • 1/4 cup Coconut Flour
  • 1/4 cup shredded sweetened coconut
  • 1/2 cup dark chocolate chunks
  • 3 Tablespoons Butter

Instructions

  1. Preheat oven to 375F. Divide the butter into the cups of your popover pan or muffin tin. Just divide the butter up evenly) Place the pan in the oven for 3-5 minutes while you are making the batter.
  2. In medium bowl, beat the eggs with the milk, vanilla, and sugar, then whisk in the flour, salt, coconut flour and coconut. Pour the batter into the butter filled cups. Add a few chocolate chunks to each batter filled cup. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20 minutes. Drizzle with chocolate syrup and whipped cream, if desired. Serve and enjoy!
Cheese Toasts: with Pesto, Arugula, Avocado and Mozzarella
serves 1
2 slices toast bread (you can use any other bread)

2 tbsp pesto

2 slices mozzarella cheese

handful fresh rucola
¼ avocado, sliced

2 tbsp goat cheese, crumbled

olive oil
Spread 1 tbsp of pesto on each slice of the bread. On one slice place cheese, avocado, goat cheese, rucola, cover with a second slice of cheese and top it with second slice of bread. Press together gently.
To make it delicious you should toast it. To do so heat 1 tablespoon olive oil in a frying pan over medium low heat and fry the sandwich until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.

Cheese Toasts: with Pesto, Arugula, Avocado and Mozzarella

serves 1

  • 2 slices toast bread (you can use any other bread)
  • 
2 tbsp pesto

  • 2 slices mozzarella cheese

  • handful fresh rucola
  • ¼ avocado, sliced

  • 2 tbsp goat cheese, crumbled
  • 
olive oil

Spread 1 tbsp of pesto on each slice of the bread. On one slice place cheese, avocado, goat cheese, rucola, cover with a second slice of cheese and top it with second slice of bread. Press together gently.

To make it delicious you should toast it. To do so heat 1 tablespoon olive oil in a frying pan over medium low heat and fry the sandwich until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.

Green Tea & Peach Julep

Serves 4

Ingredients:

1 cup green tea, cooled

1 cup freshly made peach juice

¼ cup freshly squeezed lemon juice

4 ounces (1/2 cup) good quality bourbon

Fresh mint leaves, lemon slices and ice cubes, for garnishing

Instructions:

  1. Add green tea, peach juice and lemon juice in the blender, and pulse to combine (or mix well in a small pitcher).
  2. Fill the serving glasses with ice cubes, and distribute the bourbon evenly.
  3. Pour the cocktail mixture in the serving glasses, garnishing with lemon slices and fresh mint leaves. Serve right away.

Frozen Blueberry Yoghurt Bark

Ingredients:

2 c. plain greek yogurt

1/3 c. honey

1 tbsp vanilla extract (I used vanilla paste)

2 c. blueberries, washed and stray stems removed

**If you have other flavoured yogurt on hand, omit the honey and vanilla and just mix the yogurt and blueberries together instead.

Instructions:

1. In medium sized bowl, stir together the yogurt, honey and vanilla.

2. Gently stir in the blueberries and mix until all combined.

3. In a parchment lined 9x13 pan, pour in the yogurt mixture and spread out evenly making sure blueberries are evenly distributed.

4. Freeze overnight and cut into desired serving size

Apple, Pear & Gin Cocktail
prep time: 10 mins
serves: 2
2 ripe pears
1 green apple
2½ ounces gin
1 tablespoon honey
2 tablespoons lemon juice
Club soda, optional
Rosemary sprigs
Ice
Remove cores and seeds from pears and apples. Run through juicer and add lemon juice immediately. Shake juice with gin and honey. Pour over ice, add a splash of club soda if desired, and garnish with rosemary sprigs.

Apple, Pear & Gin Cocktail

prep time: 10 mins

serves: 2

  • 2 ripe pears
  • 1 green apple
  • 2½ ounces gin
  • 1 tablespoon honey
  • 2 tablespoons lemon juice
  • Club soda, optional
  • Rosemary sprigs
  • Ice
  1. Remove cores and seeds from pears and apples. Run through juicer and add lemon juice immediately. Shake juice with gin and honey. Pour over ice, add a splash of club soda if desired, and garnish with rosemary sprigs.

Crisp Rosemary Flatbread

Makes three 8 -10 inch rounds

1 3/4 cups unbleached all-purpose flour

4 6-inch sprigs of rosemary

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup water

1/3 cup olive oil plus more for brushing

Black sea salt

Flaky sea salt such as Maldon

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times. Do not overwork the dough

Divide dough into 3 pieces and roll out 1 piece on a sheet of parchment paper into a 10-inch round. The dough should be quite thin, and the shape can be rustic. As you are working, keep the remaining pieces of dough covered with plastic wrap in a cool place.

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salts. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Matcha-Coconut Cake

yield: Two 4-inch layer cake or four individual cakes

INGREDIENTS

1/2 cup (2 ounces) coconut flour1 teaspoon baking soda1/4 teaspoon fine sea salt1/8 teaspoon xanthan gum4 large eggs, room temperature1/2 cup coconut oil, (liquid)1/2 cup agave nectar2 tablespoon pure vanilla extract1 teaspoon coconut extract1/2 cup unsweetened shredded coconutMatcha Ganache, recipe to followCoconut Frosting, recipe to follow1/2 cup coconut flakes, toasted (garnish)

DIRECTIONS

1. Adjust oven rack to lower-middle position and heat oven to 350℉. Grease four 4-inch cake pans with butter or cooking spray and cover pan bottoms with rounds of parchment paper. Grease parchment rounds. Set aside.
2. In a large bowl, combine coconut flour, baking soda, salt and xantham gum, set aside.
3. In a medium bowl, whisk eggs with a hand mixer until lighter in colour and slightly fluffy, about 2 minutes. Add coconut oil, agave nectar, extract, continue to beat until combined. Fold in flour mixture and shredded coconut until fully combined.
4. Divide batter equally between prepared cake pans; spread to sides of pan and smooth with small off-set spatula. Bake until cake tops are light golden and skewer inserted in centre comes out clean, 18-20 minutes. Cool on rack 10 minutes. Run a knife around pan perimeter to loosen, remove cakes onto a lightly greased rack. Cool completely.
Matcha Ganache


INGREDIENTS

8 ounces white chocolate, finely chopped3/4 cup heavy cream2 tablespoons matcha powder1/8 teaspoon fine sea salt

DIRECTIONS

1. Place chocolate and matcha powder in a medium bowl. Bring heavy cream just to a boil, and pour over chocolate mixture. Stir until fully combined and smooth.
2. Let cool to room temperature and thickened, about 45 minutes. Alternatively, refrigerate ganache for faster cooling.

Coconut Frosting

INGREDIENTS

8 tablespoons (4 ounces/1 stick) unsalted butter, room temperature1-1/4 cups (5 ounces) confectioners’ sugar3 tablespoons coconut milk, room temperature1 teaspoon coconut extract1/2 teaspoons vanilla extract1/8 teaspoon fine sea salt1 teaspoon light rum


DIRECTIONS

1. Using electric mixer, beat butter in medium bowl until smooth. Add sugar, reduced coconut milk, extracts, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to medium-high and beat until light and fluffy. Add rum and continue to beat until fully incorporated. Refrigerate until needed.

ASSEMBLY

1.Using two cakes, cut each cake in half horizontally. Place one cake layer on the bottom of cake stand or serving platter, spread approximately 2 tablespoons of ganache over cake layer and top with another layer. Repeat with filling and cake layers until top with the 4th cake layer.
2. Spread or pipe frosting on top and side of cake. Garnish with pistachios. Refrigerate cake for 30 minutes before serving.
3. Repeat with remaining two cakes.

Matcha-Coconut Cake

yield: Two 4-inch layer cake or four individual cakes

INGREDIENTS

1/2 cup (2 ounces) coconut flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/8 teaspoon xanthan gum
4 large eggs, room temperature
1/2 cup coconut oil, (liquid)
1/2 cup agave nectar
2 tablespoon pure vanilla extract
1 teaspoon coconut extract
1/2 cup unsweetened shredded coconut
Matcha Ganache, recipe to follow
Coconut Frosting, recipe to follow
1/2 cup coconut flakes, toasted (garnish)

DIRECTIONS

1. Adjust oven rack to lower-middle position and heat oven to 350℉. Grease four 4-inch cake pans with butter or cooking spray and cover pan bottoms with rounds of parchment paper. Grease parchment rounds. Set aside.

2. In a large bowl, combine coconut flour, baking soda, salt and xantham gum, set aside.

3. In a medium bowl, whisk eggs with a hand mixer until lighter in colour and slightly fluffy, about 2 minutes. Add coconut oil, agave nectar, extract, continue to beat until combined. Fold in flour mixture and shredded coconut until fully combined.

4. Divide batter equally between prepared cake pans; spread to sides of pan and smooth with small off-set spatula. Bake until cake tops are light golden and skewer inserted in centre comes out clean, 18-20 minutes. Cool on rack 10 minutes. Run a knife around pan perimeter to loosen, remove cakes onto a lightly greased rack. Cool completely.

Matcha Ganache

INGREDIENTS

8 ounces white chocolate, finely chopped
3/4 cup heavy cream
2 tablespoons matcha powder
1/8 teaspoon fine sea salt

DIRECTIONS

1. Place chocolate and matcha powder in a medium bowl. Bring heavy cream just to a boil, and pour over chocolate mixture. Stir until fully combined and smooth.

2. Let cool to room temperature and thickened, about 45 minutes. Alternatively, refrigerate ganache for faster cooling.

Coconut Frosting

INGREDIENTS

8 tablespoons (4 ounces/1 stick) unsalted butter, room temperature
1-1/4 cups (5 ounces) confectioners’ sugar
3 tablespoons coconut milk, room temperature
1 teaspoon coconut extract
1/2 teaspoons vanilla extract
1/8 teaspoon fine sea salt
1 teaspoon light rum

DIRECTIONS

1. Using electric mixer, beat butter in medium bowl until smooth. Add sugar, reduced coconut milk, extracts, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to medium-high and beat until light and fluffy. Add rum and continue to beat until fully incorporated. Refrigerate until needed.

ASSEMBLY

1.Using two cakes, cut each cake in half horizontally. Place one cake layer on the bottom of cake stand or serving platter, spread approximately 2 tablespoons of ganache over cake layer and top with another layer. Repeat with filling and cake layers until top with the 4th cake layer.

2. Spread or pipe frosting on top and side of cake. Garnish with pistachios. Refrigerate cake for 30 minutes before serving.

3. Repeat with remaining two cakes.

Blackberry Gin & Tonic

Ingredients

For the shrub
1 cup blackberries
1 cup balsamic vinegar
3/4 cup sugar

For the gin and tonic
1.5 oz gin
.75 oz blackberry shrub
tonic

Blackberries, for garnish

Directions

1. In a bowl, toss blackberries with sugar. Let sit for one hour at room temp.

2. Mash the blackberries with a large spoon. Let sit for another hour.

3. Mash the fruit again and then let sit for 24 hours at room temp.

4. Add the vinegar, stir, and let sit, covered, for at least one week, making sure to give it a good stir every day.

5. After a week, strain the fruit from the mixture and save the liquid in a mason jar (or a large container with a cover).

6. To make the gin and tonic, pour the gin into a glass, followed by the shrub. Add a handful of ice cubes and top with tonic. Garnish with fresh blackberries.

Matsutake Mushroom Soup
Ingredients:
2 large matsutake mushrooms (or sub with shiitakes if not available)
Handful of freshly diced green onions
2 carrots peeled and cut into disks
A couple bunches of baby bok choy separated into individual stalks
Water (about 2 1/2 cups)
Pinch salt
Soy sauce
Drizzle sesame oil
Rice vinegar
Soba/buckwheat noodles
Pinch of sesame seeds
Sriracha hot chilli sauce (optional)
Togarachi chili powder (optional)
Directions:
1. Slice mushrooms into very thin slivers. Peel and chop carrots. Bring water to simmer and let mushrooms and carrots cook partially covered with pinch of salt, 1 tablespoon of rice vinegar and 2 tablespoons of soy sauce for about 25 minutes. Meanwhile, separate bok choy into individual stalks and rinse well in a water and white vinegar bath. Set aside.
2. Cook soba noodles in separate pot. When done, toss in a drizzle of sesame oil and a tiny bit of soy sauce. Top with a few sesame seeds and togarashi chilli powder (for some extra kick) and set aside to enjoy with soup.
3. Taste broth. The flavor of the mushroom should dominate, but you may want to add a touch more water if a lot has evaporated on you. Add more soy if necessary. Taste mushrooms to make sure they are cooked to (chewy but not tough). If all is well, add the bok choy and cook for just a minute. Remove pot from heat when bok choy is bright green and cooked through, but still pretty firm at the stalk. If you overcook it, it’ll turn an ugly green colour.
4. Place in bowls and sprinkle with diced green onions. Add a little squirt of Sriracha if you like

Matsutake Mushroom Soup

Ingredients:

2 large matsutake mushrooms (or sub with shiitakes if not available)

Handful of freshly diced green onions

2 carrots peeled and cut into disks

A couple bunches of baby bok choy separated into individual stalks

Water (about 2 1/2 cups)

Pinch salt

Soy sauce

Drizzle sesame oil

Rice vinegar

Soba/buckwheat noodles

Pinch of sesame seeds

Sriracha hot chilli sauce (optional)

Togarachi chili powder (optional)

Directions:

1. Slice mushrooms into very thin slivers. Peel and chop carrots. Bring water to simmer and let mushrooms and carrots cook partially covered with pinch of salt, 1 tablespoon of rice vinegar and 2 tablespoons of soy sauce for about 25 minutes. Meanwhile, separate bok choy into individual stalks and rinse well in a water and white vinegar bath. Set aside.

2. Cook soba noodles in separate pot. When done, toss in a drizzle of sesame oil and a tiny bit of soy sauce. Top with a few sesame seeds and togarashi chilli powder (for some extra kick) and set aside to enjoy with soup.

3. Taste broth. The flavor of the mushroom should dominate, but you may want to add a touch more water if a lot has evaporated on you. Add more soy if necessary. Taste mushrooms to make sure they are cooked to (chewy but not tough). If all is well, add the bok choy and cook for just a minute. Remove pot from heat when bok choy is bright green and cooked through, but still pretty firm at the stalk. If you overcook it, it’ll turn an ugly green colour.

4. Place in bowls and sprinkle with diced green onions. Add a little squirt of Sriracha if you like

Shortbread & Chocolate Teabags
recipe here

Shortbread & Chocolate Teabags

recipe here

Matcha Mousse Cake
recipe here

Matcha Mousse Cake

recipe here

Grape, Rosemary + Gin Crush
Makes 1 drink

1/2 cup purple-skinned grapes
1 loosely packed tablespoon rosemary needles
1 teaspoon sugar (I use organic blonde cane sugar)
1 tablespoon freshly squeezed, strained lemon juice
1 1/2 ounces (3 tablespoons) gin, preferably chilled
ice
sparkling water

In a jar or cocktail shaker, combine the grapes, rosemary, and sugar. Use a muddling stick to mash the grapes to a pulp; the more you mash, the more colour you’ll extract from the skins and the more flavour will come out of the rosemary. Work in the lemon juice, then the gin. Strain the mixture through a fine mesh sieve, pressing on the solids to extract all the good stuff. Stir with ice, then strain into a glass filled with ice, and top off with a splash of sparkling water (more or less according to your taste). (Alternatively, shake the drink vigorously with ice and strain into chilled glasses for a stronger drink.)

Grape, Rosemary + Gin Crush

Makes 1 drink
1/2 cup purple-skinned grapes
1 loosely packed tablespoon rosemary needles
1 teaspoon sugar (I use organic blonde cane sugar)
1 tablespoon freshly squeezed, strained lemon juice
1 1/2 ounces (3 tablespoons) gin, preferably chilled
ice
sparkling water
In a jar or cocktail shaker, combine the grapes, rosemary, and sugar. Use a muddling stick to mash the grapes to a pulp; the more you mash, the more colour you’ll extract from the skins and the more flavour will come out of the rosemary. Work in the lemon juice, then the gin. Strain the mixture through a fine mesh sieve, pressing on the solids to extract all the good stuff. Stir with ice, then strain into a glass filled with ice, and top off with a splash of sparkling water (more or less according to your taste). (Alternatively, shake the drink vigorously with ice and strain into chilled glasses for a stronger drink.)
Matcha Tea Macarons
* Ingredients *
100g egg whites3g egg white powder125g almond meal125g icing sugar2 teaspoons of matcha tea powderFor the syrup:150g sugar and 50ml water
* Directions *
Process the almond meal and icing sugar together.  In a mixer, whip half the egg whites to soft peaks.  Meanwhile, in a saucepan bring the water and sugar for the syrup to 117C (or 242F) on a candy thermometer.  Once ready, slowly add the boiling syrup to the egg whites and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes).  At the final changes of whipping the meringue, and add the matcha tea powder.  Mix the remaining egg whites to the sifted almond mixture and fold into the meringue in four parts.Pipe macarons on lined baking sheets. Double up your baking sheets if you do not have professional grade quality.  Let your macarons sit at room temperature for 30-60 minutes. Bake at 140C or 280F for 15-18 minutes.  Fill with ganache or filling of your choice.  Refrigerate to set.
{ Chocolate ganache }
* Ingredients *
120g dark chocolate, chopped1/2 cup heavy cream
* Directions *
Heat cream until bubbles form around the edge of the pan.  Pour over the chocolate.  Let sit for 2-3 minutes and then stir.  Let cool then transfer to the refrigerator to thicken.

Matcha Tea Macarons

* Ingredients *

100g egg whites
3g egg white powder
125g almond meal
125g icing sugar
2 teaspoons of matcha tea powder
For the syrup:
150g sugar and 50ml water

* Directions *

Process the almond meal and icing sugar together.  In a mixer, whip half the egg whites to soft peaks.  Meanwhile, in a saucepan bring the water and sugar for the syrup to 117C (or 242F) on a candy thermometer.  Once ready, slowly add the boiling syrup to the egg whites and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes).  At the final changes of whipping the meringue, and add the matcha tea powder.  Mix the remaining egg whites to the sifted almond mixture and fold into the meringue in four parts.
Pipe macarons on lined baking sheets. Double up your baking sheets if you do not have professional grade quality.  Let your macarons sit at room temperature for 30-60 minutes. Bake at 140C or 280F for 15-18 minutes.  Fill with ganache or filling of your choice.  Refrigerate to set.

{ Chocolate ganache }

* Ingredients *

120g dark chocolate, chopped
1/2 cup heavy cream

* Directions *

Heat cream until bubbles form around the edge of the pan.  Pour over the chocolate.  Let sit for 2-3 minutes and then stir.  Let cool then transfer to the refrigerator to thicken.

Crab, Spinach & Coconut Soup


Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


Yield: 4 to 6 servings



Ingredients:

4 slices bacon, chopped
1 medium yellow onion, chopped
2 cloves garlic, minced
1 medium russet potato, peeled and chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (more or less to taste)
1 teaspoon fresh thyme leaves, minced
2 cups chopped Roma tomatoes
4 cups chicken stock
1 can coconut milk
8 ounces lump crabmeat
5 cups fresh spinach
Sliced scallions, for garnish
Reserved bacon, for garnish
Fresh time wedges, for garnish

Instructions:

1. Brown bacon in a large dutch oven or stock pot. Remove bacon and set aside.
2. Transfer onion to the pot and saute for 3 to 4 minutes. Add garlic and continue sauteing for 1 minute. Add potatoes, salt, pepper, red pepper flakes, and thyme. Stir to combine.
3. Add tomatoes and chicken stock and bring to a boil. Reduce heat, cover and simmer for 10 minutes or until potatoes are tender.
4. Add coconut milk, stirring to combine. Add spinach and continue cooking until wilted. Immediately before serving, add crabmeat and stir gently so you don’t break up the lumps. Serve immediately with scallions, reserved bacon, and lime wedges.

Crab, Spinach & Coconut Soup

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 to 6 servings

Ingredients:
4 slices bacon, chopped
1 medium yellow onion, chopped
2 cloves garlic, minced
1 medium russet potato, peeled and chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (more or less to taste)
1 teaspoon fresh thyme leaves, minced
2 cups chopped Roma tomatoes
4 cups chicken stock
1 can coconut milk
8 ounces lump crabmeat
5 cups fresh spinach
Sliced scallions, for garnish
Reserved bacon, for garnish
Fresh time wedges, for garnish
Instructions:

1. Brown bacon in a large dutch oven or stock pot. Remove bacon and set aside.

2. Transfer onion to the pot and saute for 3 to 4 minutes. Add garlic and continue sauteing for 1 minute. Add potatoes, salt, pepper, red pepper flakes, and thyme. Stir to combine.

3. Add tomatoes and chicken stock and bring to a boil. Reduce heat, cover and simmer for 10 minutes or until potatoes are tender.

4. Add coconut milk, stirring to combine. Add spinach and continue cooking until wilted. Immediately before serving, add crabmeat and stir gently so you don’t break up the lumps. Serve immediately with scallions, reserved bacon, and lime wedges.