The creator of this dessert definitely deserves a culinary Nobel Prize. It's vegan (use maple syrup instead of honey), gluten-free, egg-free, dairy-free and sugar-free. Surprisingly, it's full of flavour and almost ludicrously easy to make - all you need are three ingredients and about five minutes.
I prefer it with more coca and less sweetness, but you can work out your perfect combination yourselves. Have fun!
Recipe: Avocado chocolate mousse with passion fruit
Refrigerate for at least 30 minutes.
Serve with passion fruit.
Duck eggs have been my favourite breakfast item for a while now. Personally, I don't think there's much difference in taste between chicken and duck eggs, although the latter are supposed to be more intense. I like them for two reasons. Firstly, they're larger, whiter and simply prettier. Secondly, a larger egg means a larger yolk. And I really love yolk!
Recipe: Duck egg and chorizo in tomato sauce
Melt butter in a skillet, add onions and saute them.
Add chorizo and red bell pepper, cook over medium heat for about 5 minutes.
Add tomatoes and sugar, simmer until the sauce begins to thicken.
In the meantime, fry the eggs in a separate pan.
Place eggs on top of the tomato sauce and sprinkle with cilantro leaves.
It's so simple that it shouldn't even be called a recipe. Let's say that I have an idea for a delicious and presentable winter salad that will help us keep the right level of Vitamin C. Works great as a light dessert or a topping for a sweet breakfast, like porridge or pancakes.
Recipe: Winter tangerine salad
Peel and slice the tangerines, arrange them on a plate.
Top with pomegranate and chopped mint, drizzle with tangerine juice.
Candy apples! They're gorgeous, they can be as red as blood and the're also relatively easy to make. Be sure to use a candy thermometer. It might work without it, but the thermometer make everything so much easier and less stressful. Have an autumn festival in your kitchen!
Recipe: Candy apples
Carefully wash and dry your apples, push a stick into the stalk end of each apple.
Line a baking sheet with parchment paper and grease it with oil. This is where you will place your apples when they're ready.
Get yourself a small, deep, heavy-based saucepan.
It is important it's not too big, so that you can have a high level of candy coating, which makes your work coating the apples so much easier.
Put sugar, water, glucose and food colouring in your perfect saucepan.
Heat over medium heat, stirring continuously - the sugar has to dissolve completely.
Bring to boil, set a sugar thermometer in the pan and boil to 140C. Do not stir the mixture when it's boiling.
Remove the saucepan from heat.
Working quickly and carefully, dip each apple in the hot mixture until covered and let any excess drip away.
Place apples on the parchment paper to harden.
What is the last time you had Greek salad? Personally, I have forgotten about it for a while, probably in an unconscious attempt to block out the memories of many bad Greek salads I was served in the 90's. There was always too much lettuce, well, it was mainly lettuce, cleverly covered up with a layer of diced tomatoes and cucumbers, bad olives and poor quality feta. The original version does not include lettuce and it's beauty comes from simplicity and great quality of ingredients. Use ripe heirloom tomatoes, good olives and authentic Greek feta and you no longer need to top everything with vinaigrette. The only adjustment I made was adding crushed chili instead or oregano.
Recipe: Greek salad
Arrange all the ingredients on a platter, drizzle with olive oil and sprinkle with chili.
You can serve it as a meal with grilled pita or as a side salad.