RECIPE: Milk Pudding

INGREDIENTS

• 1l whole milk
• ½ cup cornstarch or rice flour
• ½ – ¾ cup sugar, to taste
• ½ – 1 cup whipping cream or heavy cream
• 1-2 tsp rose or orange blossom water
• ¼ tsp ground cardamom
• chopped pistachios, sliced almonds, or dried edible rose petals

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METHOD

1. Mix:
   • Dissolve the cornstarch in a small bowl by mixing with a splash of cold milk until smooth and free of lumps.
2. Cook:
   • Heat the remaining milk in a medium saucepan, combining with sugar, and cream (if using).
   • Heat over medium heat until warm, stirring to dissolve the sugar.
   • Pour the cornstarch mixture slowly into the warm milk, whisking to combine.
   • Simmer over medium-low heat for 5 to 10 minutes, stirring continuously until the mixture thickens to a smooth, custard-like consistency.
3. Flavor:
   • Remove the saucepan from the heat.
   • Stir in the rose water, orange blossom water, and cardamom.
4. Portion and chill:
   • Pour the warm pudding into individual serving bowls or glasses.
   • Let them cool to room temperature.
   • Cover and refrigerate for at least 2 to 3 hours until set.
5. Garnish and serve:
   • Top with crushed pistachios, almonds, or rose petals just before serving.

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RECIPE: Fermented Red Cabbage

INGREDIENTS

• 1 red cabbage, cleaned and chopped up
• 2% salt of the total weight of the cabbage

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METHOD

1. Chop your cabbage and sprinkle on the salt.
2. Give it a good massage with your hands and let it sit for 30 minutes or so until it starts to sweat.
3. Put the cabbage and liquid into a jar using a wooden spoon to pack it tight.
4. Burp the jars by opening them every so often for the next days.
5. Move it to the fridge when it reaches the desired flavor.

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RECIPE: Eggplant Fans

INGREDIENTS

• 3-4 onions, thinly sliced
• 4 garlic cloves, thinly sliced
• 2 medium globe eggplants
• 8 small red tomatoes
• 2 tablespoons olive oil plus more for drizzling
• a handful of freshly picked basil leaves
• salt and pepper to taste

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METHOD

1. Sauté the onions and garlic in a pan over medium heat for about 5 minutes or until soft, without browning them.
2. Season to taste with salt and pepper
3. Cover the bottom of a shallow gratin or baking dish with the onions and garlic.
4. Preheat oven to 400°F
5. Cut the eggplant into quarters, lengthwise, from the stem to the blossom end.
6. Slice the eggplant quarters lengthwise, leaving the slices attached at the stem end to make the fans.
7. Slip tomato slices and basil leaves into the slits of the eggplant.
8. Arrange the tomato–eggplant fans tightly together on top of the stewed onions and garlic.
9. Drizzle with olive oil and sprinkle with salt.
10. Cover with foil or a tight fitting lid and bake for about 40 minutes or until the eggplants are soft.
11. Uncover and bake for another 15 minutes or until juices are concentrated and the eggplant has some brown edges.
12. Serve warm or room temperature.
13. Bon Appétit!

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RECIPE: Carrot Rösti

INGREDIENTS

• 1 lb carrots, peeled and coarse-grated
• 1 large egg, beaten
• 3 tbsp all-purpose flour or chickpea flour
• salt and pepper to taste
• 1 clove garlic, minced
• 2 tbsp neutral oil or butter for frying

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METHOD

1. Grate and squeeze:
   • Grate the carrots using a coarse box grater.
   • Place the grated carrots in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. Mix the batter:
   • Transfer the dried carrots to a mixing bowl.
   • Stir in the beaten egg, flour, salt, pepper, and garlic until well combined.
3. Heat the pan:
   • Heat oil or butter in a large skillet over medium heat.
4. Form patties:
   • Drop spoonfuls of the carrot mixture into the hot pan.
   • Press them down into thin, flat patties.
5. Fry until golden:
   • Cook for 5 to 7 minutes until the bottom is deep golden brown and crisp.
   • Flip carefully and cook for another 4 to 5 minutes on the other side.
6. Serve:
   • Drain on paper towels and serve warm.
   • Top with a poached egg or yogurt garlic sauce.

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RECIPE: Black Limes

INGREDIENTS

• limes
• water
• 1.5 tbsp of salt per liter of water

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METHOD

1. Blanch:
   1. Wash the limes.
   2. Bring a pot of water to a boil with 1.5 tbsp of salt per liter.
   3. Drop the limes into the boiling water for 60 to 90 seconds.
2. Shock in an Ice Bath:
   1. Remove the limes with a slotted spoon.
   2. Plunge them into a bowl of ice water for 4 to 5 minutes to stop the cooking process.
   3. Pat and rub the limes dry with a clean towel.
   4. Poke a small hole in each lime with a knife tip to help release internal moisture, optional.
3. Dry:
   • Oven method:
     • Place the limes on a wire rack or baking sheet.
     • Dry them at a low temperature of 150°F-175°F for 2 to 3 days, turning them occasionally.
     • Prop the oven door open slightly if needed to let moisture escape.
   • Sun method:
     • Place the limes outdoors in a hot, sunny, and well-ventilated spot for several days to a few weeks until they feel completely light, hollow, and dark black.
4. Store and Use:
   • Store the fully dried black limes in a sealed, airtight container in a dark cupboard.
   • Use them whole in stews and soups (pierce the skin first) or crush them into a powder for rubs, marinades, or tea.

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RECIPE: Zoe Soup

INGREDIENTS

• 2 tbsp olive or rapeseed oil
• 4-5 banana shallots or 2 medium onions, chopped
• 1 celery stalk, chopped
• 1 large or 2 small-medium carrots, scrubbed or peeled and chopped
• 1 leek, trimmed and sliced
• 2 cloves garlic, chopped
• a small bunch of chard, stems and leaves separated, stems chopped, leaves shredded
• 2-3 medium beetroot, peeled and chopped fairly small
• a wedge of squash, peeled, deseeded and chopped fairly small, about 200g once prepped
• 1 x 400g tin plum tomatoes, chopped, or about 400g fresh tomatoes, skinned and chopped
• A fistful of runner beans, de-stringed and roughly chopped, or French/green beans, de-stalked and
• chopped
• about 750ml veg stock
• a handful of cavolo nero and/or Russian kale leaves, removed from the stalks and shredded
• a couple of handfuls of peas, fresh or frozen
• 1 tin borlotti or cannellini beans, drained
• leaves from a couple of sprigs of thyme
• extra virgin rapeseed or olive oil
• salt and freshly ground black pepper to taste

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METHOD

1. Heat the oil in a large saucepan over a medium heat.
2. Add the shallots or onions and a pinch of salt, and get them sizzling.
3. Turn down the heat and let them sweat for about 5 minutes.
4. Add the celery, carrot, leek and garlic and sweat for about 10 minutes until the carrots are starting to become tender.
5. Add the chopped chard stalks, the beetroot, and squash and cook for about 10 minutes,
6. Add the chopped runner or green beans, stir and cook for another few minutes.
7. Add enough stock to just cover the veg.
8. Increase the heat to bring to the boil, then reduce the heat and simmer for 10 minutes.
9. Add the kale, chard leaves, peas and tomatoes, and cook for a couple of minutes, until the leaves have wilted down.
10. Stir in the tinned beans and the thyme leaves and simmer for a couple of minutes more.
11. Taste and add salt and pepper to taste.
12. Serve straight away, ladled into bowls, with a trickle of extra virgin oil over each, or a good dollop of the Pestomega.

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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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