Cafe con Leche Ice Cream

Ingredients

  • 1 cup brewed espresso
  • 2/3 cup sugar
  • 1/8 teaspoon fine sea salt
  • 1 cup heavy cream
  • 5 egg yolks
  • 1 cup half and half or 1/2 cup heavy cream plus 1/2 cup whole milk
  • 1/2 teaspoon vanilla

Directions

  1. Pour the hot espresso over the sugar and salt in a sauce pan over medium heat. Stir to dissolve the sugar. Add the cream and stir again. Lightly whisk the egg yolks and slowly pour them into the espresso mixture, whisking constantly.
  2. Stir constantly while warming the mixture over medium heat. Continue stirring until the mixture thickens slightly and coats the back of a spoon, this should take about 10 minutes. Combine the half and half and vanilla in a medium size glass bowl and pour the warm mixture into the cream.
  3. Stir to combine and then place in the refrigerator.
    Chill for at least 6 hours, preferably overnight, before freezing according to your ice cream maker’s directions. Serve immediately for soft-serve ice cream or store in an airtight container and freeze for a couple of hours for a firmer ice cream. Serve with Chocolate Sauce if desired. Enjoy!

Paleo Chocolate Chip Cookies

Ingredients

  • 2 c. almond flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1/4 c. butter, room temperature
  • 1/4 c. almond butter
  • 3 tbsp. honey
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 c. semisweet chocolate chips
  • Flaky sea salt, for garnish

Directions

  1. Preheat oven to 350º and line a baking sheet with parchment paper. In a large bowl, whisk together almond flour, baking soda, and salt. Using a hand mixer, add butter, almond butter, honey, egg, and vanilla and mix until combined.
  2. Fold in chocolate chips, then add tablespoonfuls of batter to prepared baking sheet. Sprinkle cookies with flaky sea salt.
  3. Bake until edges are golden, 13 to 15 minutes.

Toffee Apple Crumble Layer Cake

Ingredients

For the Sponge
  • 750g Unsalted Butter (Softened)
  • 600g Unrefined Golden Caster Sugar
  • 150g Unrefined Light Muscovado Sugar
  • 12 Free Range Large Eggs
  • 750g Self Raising Flour
  • 0.5tsp Baking Powder
  • 180ml Whole Milk
  • 0.5tsp Vanilla Extract
For the Crumble
  • 225g Plain White Flour
  • 135g Unrefined Soft Brown Sugar (We Like Billington’s)
  • 1tsp Sea Salt
  • 150g Unsalted Butter (Cold & Cubed)
For the Cinnamon Buttercream
  • 900g Unsalted Butter (Softened)
  • 1.95kg Icing Sugar
  • 2tsp Ground Cinnamon
  • 180ml Whole Milk
  • 1.5tsp Vanilla Extract
For the Filling & Topping
  • 1 Jar Apple Sauce
  • 300ml Salted Caramel
  • 10 Apple Crisps (Optional)

Potato And Rosemary Focaccia

Ingredients

FOR THE DOUGH:
  • 1 kg strong bread flour
  • 1 x 7 g sachet of dried yeast
  • Sea salt
  • Freshly ground black pepper
  • Olive oil
  • Extra virgin olive oil
FOR THE TOPPING:
  • Olive oil
  • A handful of Jersey Royal potatoes
  • 3-4 purple potatoes
  • 4 sprigs of fresh rosemary , leaves picked
  • 1 bulb of garlic

Homemade Flatbreads

Ingredients

  • 250 g cornmeal
  • 250 g plain flour , plus extra for dusting
  • 1 x 7 g sachet of dried yeast
  • Olive oil

Directions

  1. Mix the cornmeal, flour and a good pinch of sea salt in a large bowl. Stir the yeast into 275ml of warm water, then add to the bowl and mix to form a pliable sticky dough, adding a splash more water, if needed.
  2. On a clean flour-dusted surface, divide into 6 balls, then flatten each into a 10cm round, pushing your fingers into the top to give you a ripple effect. Place on a lightly oiled tray, cover with a clean damp tea towel and leave to prove for 45 minutes.
  3. Working in batches, drizzle a little oil into a large non-stick frying pan on a medium heat. Once hot, cook a few dough rounds for 2 to 3 minutes on each side, or until golden and perfectly charred, then repeat, topping up the oil between batches, if needed.

Pumpkin Alfredo Pasta

Ingredients

  • Kosher salt
  • 1 lb. pasta
  • extra-virgin olive oil
  • 1/4 c. sage leaves
  • Flaky sea salt
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 15-oz. can pumpkin purée
  • 1/4 c. dry white wine
  • Freshly ground black pepper
  • 2 tbsp. unsalted butter, cut into slices and chilled
  • 1/2 c. freshly grated Parmesan
  • 1 c. sour cream

Directions

  1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.
  2. Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.
  3. In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.
  4. Garnish with fried sage leaves and serve.

Vegan Chocolate Cupcakes with Chocolate Frosting

Ingredients

FROSTING
  • 2 tablespoons kuzu root starch (see Note)
  • 3/4 cup organic coconut milk
  • 1 tablespoon agar powder (see Note)
  • 3/4 cup filtered water
  • 1 1/2 cups Grade B pure maple syrup
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon fine sea salt
  • One 10-ounce bag vegan chocolate chips
  • 3 tablespoons coconut oil
  • 2 teaspoons pure vanilla extract
CUPCAKES
  • 1 1/2 cups white spelt flour (see Note)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1 cup 1/2-inch diced ripe Hass avocado
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup organic coconut milk
  • 1 cup Grade B pure maple syrup
  • 1/3 cup coconut oil
  • 2 teaspoons pure vanilla extract