100g blanched almonds 300g almond/regular milk 600g water 2 tsp salt 1/2 tsp pepper 1/4 tsp nutmeg
Add a bit of the oil to a pot, roast the almonds until golden then set aside. To the same pot (saves you the cleaning for now 😉 ) add the remaining olive oil and a minute later introduce the onion and garlic mix. Stir until the color gets golden then add the cauliflower heads and mix for a minute or so. Time to add some flavor: add lemon juice, salt, pepper, nutmeg and the vegetable stock (I use a homemade paste, but that’s for another day) then pour the 600g of water. Let it boil and cook on low-medium heat for about 25 minutes (Actual time depends on the size of the cauliflower heads) with the lid covered.
Now that the cauliflower is cooked (stick a fork in one of the heads, it should be smooth by now) add the milk (Almond or regular, both taste great) and let it boil on low heat for 3 minutes. Bring the hand blender (something like this Braun https://bit.ly/3c3lfdF) and purée the mix.
Tada, the soup is ready! Serve it hot and decorate it with the roasted almonds 🙂
PS. This soup tastes just as great after a few days in the freezer.
200g sugar Pinch of Salt 20g baking powder 100g dark chocolate bar
First heat the oven to 180°C. Now using the hand mixer (something similar to –> https://bit.ly/2Xzr1j4) mix butter, flour, eggs, milk, sugar, salt and baking powder at medium speed. Once done, fatten the inside of the mold with some butter, make sure it’s tightly secured then fill 3/4 of it with the mix. Bake for 50 min then remove the molds and place on cooling tray for an hour or so and only then remove the molds. You would want to see a golden color as the below:
Break the chocolate bar into small pieces. Bring the heavy whipping cream to a boil then add the chocolate chips to it. As soon as the latter melts, remove and use to cover the cake before it thickens. Wait a few minutes for the ganache to cool down, and you are ready to serve.
If you’d like a lighter version, then melt the chocolate using a Bain Marie (basically using a big pot to heat water and placing a smaller bowl inside it to melt the chocolate) and using a brush cover the Easter bunny and the lamb with chocolate – once it cools down, it’s ready to be served. Enjoy and Happy Easter!
4 tablespoons walnut oil 1 tsp vinegar 1/2 tsp honey 1 pinch salt and 1 pinch pepper
Cut the beetroot as thin as you can (make sure you are wearing gloves as it stains) then put the slices on the plate to cover it all. Place on top the washed and dried Rucola. Mix the walnut oil (you can substitute with olive oil) vinegar, honey, salt and pepper and drizzle the dressing on the rucola. Place some cheese around the plate and decorate it all with walnut. Guten Appetit!