Ingredients for 4 servings 2 medium eggplants, washed 1 tablespoon coarse salt 1 cup all-purpose flour(125 g) ½ teaspoon dried oregano ½ teaspoon dried basil ½ teaspoon garlic powder ½ teaspoon pepper 2 cups vegetable oil(480 mL) 2 ½ cups marinara sauce(650 g), divided 2 tablespoons fresh basil, minced, plus more for garnish 2 cups low-moisture mozzarella(200 g), shredded 1 cup shredded parmesan cheese(100 g) 8 slices fresh mozzarella cheese Preparation Cut each eggplant into about ½-inch (1-cm) thick round slices. Arrange the slices in a single layer on a baking sheet lined with paper towels. Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt. Put another…

  Ingredients for 4 servings 2 packs cinnamon roll, with icing 4 eggs ½ cup milk(120 mL) 1 tablespoon cinnamon 1 teaspoon vanilla extract 2 tablespoons butter 2 granny smith apples, diced 1 cup brown sugar(220 g), packed vanilla ice cream, as topping Preparation Preheat oven to 375°F (190°C). Cut the cinnamon roll dough into 3 even strips, then cut those strip in 3 pieces, making 9 pieces total per cinnamon roll. Set aside the icing. In a medium bowl, combine eggs, milk, cinnamon, and extract, stirring until smooth. Set aside. In a pan over medium-high heat, combine butter, apples, and brown sugar, cooking until sugar starts to caramelize, about 10 minutes.…

  Ingredients for 12 truffles TRUFFLES ¾ cup double cream(200 mL) 1 ¾ cups chocolate(300 g) 1 tablespoon ground ginger 1 tablespoon ground cinnamon GINGERBREAD COATING 5 oz ginger biscuit(150 g) Preparation Gently heat the double cream in a saucepan for a few minutes. Turn off heat. Add the chocolate and allow the heat of the cream to melt it. Stir in the ginger and cinnamon. Leave to chill in the fridge for about 3 hours, or until completely set. Crush the ginger biscuits in a food processor until you form fine crumbs. Using a spoon, roll the set truffle mixture into little balls and then coat in the ginger…

  Ingredients for 10 bites 10 small yellow potatoes 15 oz chickpeas(425 g), 1 can 1 tablespoon lemon juice 1 tablespoon garlic powder 1 teaspoon dijon mustard 1 teaspoon turmeric 2 tablespoons tahini sauce 2 tablespoons water, add more as needed for creamier texture salt, to taste pepper, to taste paprika, to taste Preparation Chop 10-15 small yellow potatoes in half, and place on a baking sheet. Sprinkle with salt, and spray with cooking oil. Bake at 400˚F (200˚C) for 40 minutes, or until soft. Scoop out a small section of the potatoes to create a bowl. (You can add these to the hummus center, or simply snack on them now!)…

  Ingredients for 8 servings 1 cup granulated sugar(200 g) ½ cup light corn syrup(120 mL) 1 tablespoon unsalted butter ½ teaspoon ground cinnamon ⅛ teaspoon cayenne ¼ teaspoon kosher salt 1 cup pecan(125 g), chopped 2 teaspoons rum extract 1 teaspoon baking soda Preparation Line a rimmed baking sheet with a silicone mat. In a medium saucepan over medium-high heat, combine the sugar and corn syrup and bring to a boil. Cook, without stirring, for 3 minutes. Stir to dissolve the remaining sugar, then boil for another 2 minutes, stirring occasionally. Add the butter, cinnamon, cayenne, salt, and pecans and stir to incorporate. Let boil for another 2 minutes, stirring occasionally. Remove the…

  Ingredients for 8 servings CRUST 1 ¼ cups flour(155 g) 1 tablespoon sugar ½ teaspoon kosher salt ½ cup cold butter(110 g), cut into small cubes ¼ cup water(60 mL), ice FILLING 4 eggs 1 cup sugar(200 g) 1 tablespoon McCormick® vanilla extract 1 teaspoon kosher salt 16 tablespoons butter ½ cup flour(65 g) 1 teaspoon lemon zest 3 green apples, thinly sliced Preparation Crust: Combine flour, sugar, and salt in a food processor. Pulse a few times to mix. Add in butter and pulse a few times to break the butter down into pebble-size pieces. With the food processor running, drizzle in ice water. The dough should stick together when pressed between your fingers. (If dough doesn’t stick…

  Ingredients for 10 servings STREUSEL TOPPING ¼ cup almond flour(25 g) ¼ cup coconut flour(25 g) 1 tablespoon dark brown sugar 2 teaspoons cinnamon 2 tablespoons coconut oil, chilled 2 tablespoons maple syrup ⅓ cup finely chopped pecan(40 g) COFFEE CAKE 1 ¼ cups plain greek yogurt(355 g) 3 large eggs 1 teaspoon vanilla extract ⅓ cup coconut oil(65 g), plus more for greasing ½ cup maple syrup(170 g) 1 teaspoon apple cider vinegar 1 cup almond flour(95 g) ⅔ cup coconut flour(65 g) 1 tablespoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon baking soda ¼ teaspoon kosher salt 1 pt blueberry(475 g) Preparation Preheat the oven to 350˚F (180˚C). Make the streusel topping: In a medium bowl, combine the almond and coconut flours, sugar, cinnamon, and coconut oil.…

  Ingredients for 4 servings 1 cup flour(125 g) 2 tablespoons organic sugar 1 tablespoon baking powder ½ teaspoon salt 1 cup non-dairy milk(240 mL) 1 tablespoon apple cider vinegar 1 teaspoon vanilla maple syrup, to serve Preparation In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine. In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine Pour the liquid mixture into the dry mixture and whisk until smooth. Let batter rest for 5 minutes. Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat. When the…

  Ingredients for 4 servings 1 lb hash brown(455 g) 1 teaspoon salt 1 teaspoon pepper 1 teaspoon paprika 1 tablespoon vegetable oil 6 eggs ⅓ cup heavy cream(80 mL) 6 bacons, sliced 1 cup cheddar cheese(100 g) 1 tablespoon fresh chives, chopped ketchup, Optional Preparation Preheat oven to 350˚F (175˚C). In a medium bowl, season hash browns with salt, pepper, and paprika. Toss until fully incorporated. In a medium skillet, cook six slices of bacon until crispy. Set bacon aside and remove excess fat from the pan. Heat oil in skillet, then spread hash browns so they take the shape of the pan and form a nest. Cook hash browns for roughly 7 minutes…

  Ingredients for 7 servings 1 cup butter(230 g), softened 7 cloves garlic, minced 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh thyme, finely chopped 2 tablespoons salt 1 tablespoon pepper 5 lb boneless ribeye roast(2.2 kg), trimmed 2 tablespoons flour 2 cups beef stock(475 mL) mashed potato, to serve green bean, to serve Preparation Preheat oven to 500°F (260°C). Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined. Rub the herb butter all over the rib roast, then place on a roasting tray with a rack. Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake…