Funky and airy - perfect for those who like to work with textures, colors, and rich flavors.
Truffle Cream
Ingredients
250 g Cashews
1 tablespoon water kombucha / probiotics (you can buy this at Holland & Barrett, for example)
2-3 tablespoons Truffle Olive Oil (depending on quality)
Garlic powder or 1 clove of garlic - preferably baked
Lemon juice to taste
Grated lemon zest to taste
Salt
Olive oil
PreparationFirst, soak the cashews in water for 12 hours. The next day, blend them with a little water and kombucha, transfer them to a glass bowl, cover with a cloth, and let ferment for another 12 hours. Mix all ingredients and season to taste.
If you prefer an easier version, soak the nuts in hot water for 15 minutes and then mix them with the rest of the ingredients.
Beetroot pâté
Ingredients
1 clove garlic (finely chopped)
1/3 - 1 cup chickpea flour (depending on the moisture content of the beetroot)
1/2 teaspoon smoked paprika
1 teaspoon soy sauce
1/2 teaspoon fine salt
200 g oven-roasted beetroot (or shop-bought beetroot)
MethodPlace all ingredients, except the chickpea flour, in a blender and blend until smooth. Gradually add the chickpea flour while blending. The mixture should be sticky, but not too wet. Wet your hands to make forming the burgers easier.Form small balls, flatten them with your hand and place them on a baking tray. Bake at 190°C for 15-20 minutes.
Spelt Mix
Ingredients
Spelt
Hemp seeds
Coconut oil
Salt
Arugula (optional)
PreparationTo the cooked and warm spelt, add a spoon of coconut oil per 200 grams, salt, hemp seeds, lemon juice, and optionally some lemon zest if you like extra freshness. Stir well to combine all the flavors.
Ready to conjure up beautiful and delicious food on your plate!