RECIPE: Welsh Honey Cupcakes

INGREDIENTS

• 175g unsalted butter, softened
• 80g dark brown sugar
• 125g Welsh honey
• 3 medium eggs
• 200g self-raising flour
• ½ tsp bicarbonate of soda
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp freshly grated nutmeg
• a pinch of sea salt
• 2 tbsp whole milk
• 3 tbsp Welsh honey, for topping

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METHOD

1. Preheat the oven to 160°C fan / 180°C conventional.
2. Line a 12-hole cupcake tray with cases or heavily butter them.
3. Beat the butter and brown sugar together until pale and fluffy.
4. Add the honey and beat again until combined.
5. Add the eggs one at a time, beating well between each addition.
6. Fold through the dry ingredients.
7. Add the milk and gently mix until you have a smooth batter.
8. Divide between the muffin holes, filling each around two-thirds full.
9. Bake for 18–20 minutes until beautifully risen, golden, and a skewer inserted into the centre comes out clean.
10. Prick the tops a few times with a skewer while the cupcakes are still warm.
11. Brush over the warm honey and allow it to soak in.

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RECIPE: Ras el Hanout

ABOUT

• Ras el hanout

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INGREDIENTS

• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground cardamom
• 1 tsp ground nutmeg
• ½ tsp ground aniseed
• ½ tsp ground caraway seeds
• ½ tsp ground fennel
• ½ tsp ground cloves
• ½ tsp ground black pepper
  

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METHOD

• Blend all spices together; makes about 3 tbsp ras el hanout.

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RECIPES

• Moroccan Ras el Hanout Recipe + Video
• Ras el Hanout Chickpea and Spinach Stew
• Ras el Hanout Spice Mix Recipe

RECIPE: Jam Roulade

INGREDIENTS

• 1½ tbsp unsalted butter, plus extra for greasing
• 1½ tbsp honey
• 3 eggs, separated
• 100g caster sugar, plus extra for dusting
• 1 tsp vanilla extract
• 1 tsp vanilla bean paste
• 100g flour, sifted
• Jam, to taste

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METHOD

• Prepare the oven and baking tray:
  • Preheat oven to 350°F.
  • Grease and line a rectangular baking tray (20x30cm).
  • Cut a sheet of baking paper a little larger than the baking tray and sprinkle it with caster sugar.
• Make the honey mixture:
  • Heat the honey and butter in a small pot.
  • Allow to cool for 10 minutes.
• Make the batter:
  • Beat the egg yolks with half of the sugar in a large bowl.
  • Add the honey mixture and vanilla and combine thoroughly.
  • Mix in the sifted flour.
• Make the merengue:
  • Whisk the egg whites and a pinch of salt to soft peaks in another bowl.
  • Add the rest of sugar and whisk to stiff peaks.
• Bake the roulade:
  • Fold in the merengue mixture into the batter careful to not deflate the batter.
  • Spread the batter on the prepared tray.
  • Bake for 10-12 minutes, until lightly golden.
• Assemble the roulade:
  • Remove the baking tray from the oven.
  • Lift the roulade with the parchment paper and flip it onto the sugared baking paper.
  • Spread the roulade with jam.
  • Roll it and dust with powder sugar.
• Enjoy!

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RECIPE: Invisible Apple Cake

INGREDIENTS

• 2 1/2 pounds apples, about 5-6 medium Honeycrisps
• 1 cup (130g) flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs, at room temperature
• 1/2 cup sugar (100g) sugar
• 1/2 cup whole milk
• 3-4 tbsp butter, melted and cooled to room temperature
• 3 tbsp coarse granulated (like turbinado) or light brown sugar (optional)

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METHOD

1. Preheat the oven to 350ºF (180ºC).
2. Butter a loaf pan and cover the bottom and the long sides with parchment paper creating two overhangs to lift the cake out.
3. Make the custard:
   • Whisk together the flour, sugar, baking powder, salt, and whole milk until there are no lumps.
   • Whisk in the eggs, melted butter, and vanilla.
4. Prepare the apples:
   • Peel, core, and seed the apples.
   • Slice the apples as thin as possible with a chef’s knife or mandolin.
   • Fold the apples in the custard with a spatula carefully to not break the apple slices.
5. Assemble the cake:
   • Put one-third of the apples soaked in custard into the prepared pan.
   • Level the top so all the apple slices are lying flat.
   • Add half of the remaining apples, leveling the top.
   • Add the remaining apples, making sure all the apples on top are level.
   • Pour any remaining custard over the apples in the pan.
   • Sprinkle the top with brown sugar.
6. Bake and serve:
   • Bake the cake until set in the center, about 40 to 45 minutes.
   • Remove the cake from the oven and let cool 30 minutes.
   • Slide a butter knife around the two shorter edges of the pan with no parchment paper to loosen the cake.
   • Lift the cake out of the pan using the overhanging parchment paper as handles.
   • Place it on a wire cooling rack.
   • Let the cake cool completely to room temperature before serving.

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RECIPE: Red Cabbage & Beet Salad

INGREDIENTS

• ½ red cabbage, core removed, thinly sliced
• 1 red onion, thinly sliced
• 2 beets, finely shredded
• 1 fresh chili, seeded and finely chopped
• 1 tbsp red wine vinegar
• 1 tbsp balsamic vinegar
• ¼ cup extra-virgin olive oil
• salt and pepper to taste
• 1-2 tsp capers
• 2 tsp cumin seeds, toasted
• 1 tbsp pumpkin seeds, lightly roasted
• 1 bunch chervil, leaves

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METHOD

1. Mix cabbage, beets, red onion, and chili in a salad bowl.
2. Whisk vinegars and olive oil together; season with salt and pepper.
3. Toss salad with the vinaigrette
4. Add capers, pumpkin seeds, cumin seeds and chervil and mix.
5. Serve chilled.

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RECIPE: Jirjir Salad

INGREDIENTS

• grated zest and juice from a lemon
• 3 tbsp olive oil
• 1 tbsp za’atar
• 1 tsp sumac
• 250g halloumi cheese cut into 2cm pieces
• 3 handfuls of arugula leaves
• 400g watermelon cut into 2cm cubes

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METHOD

1. Combine the lemon zest and juice, oil, za’atar, and sumac into a bowl and mix well.
2. Toss the halloumi in.
3. Place. the arugula and watermelon on a large platter.
4. Add the dressed halloumi.
5. Toss everything together or serve as is.

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RECIPE: Insalata di Zucchine e Menta

INGREDIENTS

• 1/4 cup dried currants
• 1 tsp cayenne pepper
• 1/4 cup raw pine nuts
• 2 medium yellow squash, seeded and julienned
• 2 medium green zucchini, seeded and julienned
• 1 green Serrano chile, thinly sliced
• 1/4 cup extra virgin olive oil
• juice from 1 lemon
• 1/2 bunch mint, thinly sliced
• 1/4 cup chopped oil-cured black olives
• 1/4 cup sliced ricotta salata
• salt and freshly ground black pepper to taste

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METHOD

1. Prepare the currants:
   1. Combine the currants, cayenne and 1/2 cup of water in a small saucepan.
   2. Bring to a boil, then reduce heat to a simmer and allow to steep for 20 minutes.
   3. Drain currants.
2. Roast the pine nuts:
   1. Spread pine nuts in an even layer on a baking sheet.
   2. Bake until lightly golden and fragrant, 8 to 10 minutes.
3. Assemble the salad:
   1. Combine the yellow squash, zucchini, and Serrano chile with the olive oil and lemon juice.
   2. Add the mint, olives, ricotta salata, pine nuts and currants.
   3. Gently toss together, season to taste with salt and pepper, and divide among serving plates.

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RECIPE: Braised Eggplant with Soy, Garlic, and Ginger

INGREDIENTS

• 2 Chinese eggplants, chopped to bite-size pieces
• 1 salt salt
• 1 tbsp cornstarch

Sauce:

• 1 tbsp light soy sauce
• 1 tbsp water
• 1/2 tsp dark soy sauce
• 1 tsp sugar
• 1 tsp cornstarch

Stir Fry:

• 2 1/2 tbsp vegetable oil
• 1 tsp ginger, minced
• 3 cloves garlic, chopped

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METHOD

1. Prepare the eggplants:
   • Place eggplant in a large bowl and add water to cover.
   • Add 1 teaspoon salt, mix well.
   • Place a pot lid on top to keep the eggplant under water for 15 minutes.
   • Drain and pat dry.
2. Make the sauce:
   • Combine the sauce ingredients in a small bowl.
   • Mix well.
3. Cook the eggplants:
   • Sprinkle eggplant with cornstarch and mix by hand, until evenly coated with with a thin layer of cornstarch.
   • Add 2 tbsp oil to a big nonstick skillet and heat over medium high heat until hot.
   • Spread eggplant across the bottom of the skillet without overlapping.
   • Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8-10 minutes.
   • Transfer the eggplants to a plate; if the skillet gets too hot and starts to smoke, turn to medium heat.
   • Add the remaining 1/2 tsp oil, the ginger and garlic into the same skillet.
   • Stir a few times until fragrant.
   • Add all the eggplant back to the skillet.
   • Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant.
   • Stir a few times until the eggplant is evenly coated and the sauce thickens.
4. Transfer everything to a big plate.
5. Serve hot as a side or as main over steamed rice or noodles.

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RECIPE: Zucchini Scarpaccia

INGREDIENTS

• 2 large zucchini, sliced into very thin ¼” rounds, about 3 1/2 packed cups
• 1 tsp salt
• 1/2 cup rice flour
• 1 cup fine cornmeal/polenta
• 1 ½ cups Parmigiano cheese, grated
• 1 tsp salt
• 1 ½ tsp dried oregano, chopped
• 1 tsp garlic powder
• ¼ cup olive oil
• 2 large eggs
• arugula and fresh lemon juice, for topping
• salt and pepper to taste

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METHOD

1. Preheat the oven to 425°F.
2. Line a 9 x 13″ baking dish with parchment paper.
3. Drizzle 1 tbsp of olive oil over the parchment to evenly coat, up the sides of the pan for about 1″.
4. Prepare the zucchini:
   • Slice the zucchini and add to a bowl with 1 tsp of salt.
   • Toss with your hands to completely combine.
   • Allow the zucchini to sit for 15 minutes to allow them to release excess water.
   • Wrap the zucchini in a dish towel and squeeze to wring out as much excess water as possible.
   • Reserve ¼ cup of the water from the zucchini to use in the batter.
5. Make the batter:
   • Mix the rice flour, cornmeal, Parmigiano cheese, salt, oregano and garlic powder in a large bowl until combined.
   • Create a well in the center of the dry ingredients and add the zucchini water, olive oil and eggs.
   • Mix until a thick batter is formed. Add the drained zucchini and fold to completely combine.
6. Bake the scarpaccia:
   • Press the dough evenly into the baking dish into one thin layer, pressing down as you even it out.
   • Bake in the top rack of the oven for about 32 to 40 minutes, until golden brown and crisp.
7. Serve:
   • Allow to cool slightly.
   • Slice into squares and serve.
   • Top with flakey sea salt, fresh arugula and a squeeze of lemon juice or with marinara sauce for dipping.

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RECIPE: Sformatino

INGREDIENTS

• 4-5 red onions
• 100g butter
• 100g of Pecorino cheese
• 4 eggs
• 600g sour cream
• salt and pepper to taste

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METHOD

1. Slice the red onions into julienne strips and saute in butter.
2. Add salt and pepper to taste.
3. Mix in the cheese, eggs and sourcream.
4. Butter the moulds and fill them with the mixture.
5. Bake in a bain-marie for about 30 minutes at 350°F.

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