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Avocado chocolate mousse with passion fruit

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

Serves: 2
  • one ripe avocado
  • 2-3 tbsp. of cocoa powder
  • 2-3 tbsp. of honey or maple syrup
  • To serve:

  • fresh passion fruits

  • Blend avocado with cocoa powder and honey or maple syrup until smooth and creamy.
    Refrigerate for at least 30 minutes.
    Serve with passion fruit.

    3

    Duck egg and chorizo in tomato sauce

    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

    Serves: 2
  • 2 duck eggs
  • one tbsp. of butter
  • one small onion, sliced
  • 2 tomatoes, peeled and chopped
  • one red bell pepper, sliced
  • 50g of Spanish chorizo, sliced
  • one tsp of sugar
  • a handful of fresh cilantro

  • 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.

    3

    Winter tangerine salad

    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

    Serves: 2
  • 3-4 tangerines
  • 2 tbsp. of pomegranate seeds
  • a handful of fresh mint leaves
  • juice of 1/2 tangerine

  • Peel and slice the tangerines, arrange them on a plate.
    Top with pomegranate and chopped mint, drizzle with tangerine juice.

    3

    Candy apples

    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

  • 5 small apples
  • 5 stick - long bamboo skewers, popsicle skewers or whatever your creative side came up with
  • Candy coating

  • 300 g of sugar
  • 100 ml of water
  • 2 tbsp. of liquid glucose
  • a few drops of red food colouring (if you want red apples, that is)

  • 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.

    6

    Greek salad

    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

    Serves: 2
  • a handful of good, ripe tomatoes, you can use different types
  • 1/2 of cucumber
  • a handful of Greek olives
  • 1/3 of red onion
  • thick slice of Greek feta
  • olive oil
  • 1/2 tsp. of crushed chillies
  • Cut tomatoes into slices or quarters, depending on their sizes. Slice cucumber and onion.
    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.

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