Author: chefalice

The flatbreads for this recipe are made with baking powder, not yeast, so they don’t take so long to prove. They are fun to make and children will enjoy adding the toppings feel free to vary as you like.

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The cake equivalent of a sweet summer romance vanilla cake with fresh organic strawberries folded into the batter, lots of ripe sliced strawberries between the layers, generously wrapped in a dreamy vanilla buttercream frosting. As with most of our recipes, you can customize this cake by replacing the strawberries with your favourite berries. Just make sure you have the same volume of purée.

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I was thinking of Turkish baklava a pastry layered with pistachios and honey that is popular in the Middle East when I came up with this recipe. Rose and pistachio is a famous flavour combination and one that is frequently used in Persian cooking; adding rose to the baklava flavour gives this granola an extra romantic element and it’s like eating a crumbled cookie or a healthy dessert for breakfast. Serve it with yoghurt, pomegranate seeds or fresh berries and rose petals.

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This is a variation on the preceding recipe, but charring makes all the difference. This method of almost-but-not-quite burning has been popularized by Francis Mallmann, the great Argentine chef. He finds that in the fine line just before things burn, the flavor deepens as the sugars caramelize. You are not charring the whole broccoli, just the outside, so you still have the fresh, juicy flavor of a green vegetable for contrast. This method also works with arugula, lettuces, and chard. Play around with it!

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