Ingredients:
400 grams (14 oz) digestive biscuits or cookies, crushed into fine crumbs
1 tablespoon cocoa powder
1 tablespoon powdered sugar
1 can condensed milк (400 grams/14oz)
125 grams (4,5 oz) butter, melted
Baileys (optional)
Chocolate for dipping (melted in a double broiler)

Add biscuits to a large bowl. Add cocoa powder and sugar. Stir to combine. Add butter, condensed milk and baileys (if you want) then stir using a rubber spatula until all combines into a batter.
Cover with plastic wrap and place in the fridge for an hour.
Remove from the fridge and shape into small balls, using a spoon and your hands, as you wash them when get sticky.
* Make sure to have a large baking sheet lined with parchment paper prepared befor you start forming the balls.
You can dip the balls in melted chocolate, cocoa powder, powdered sugar, coconut flakes or crushed nuts.
Once dipped, place back in the fridge for about 30 minutes. When chocolate is set you can cover in another layer of chocolate or just sprinkle with some extra chocolate & nuts.
Serve cold, out of the fridge.

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Ingredients for the crust:
180 grams (6.5 oz) biscuits, finely processed in a food processor
50 grams (1.8 oz) almond flour
110 grams (4 oz) butter, melted
1 tablespoon powder sugar (more or less, to taste)
Ingredients for the filling:
400 grams (14 oz) dulce de leche
200 grams (7 oz) dark chocolate (60% cocoa)
100 ml. (3.5 fl. oz) heavy whipping cream

Grease a non-stick 20 cm (8 inch) cake springform with removable sides.
Mix biscuits (could be chocolate or any other kind you prefer) with almond flour, butter and powder sugar in a small bowl – the mixture should look like moist sand/crumbs. Transfer to the prepared springform and spread evenly over the bottom and sides of the pan. Use a flat-bottomed glass to press the biscuit mixture over the base of the tin. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
In the meantime prepare the filling:
Melt chocolate with cream in a large bowl. Add dulce de leche and stir until nice and smooth. Pour chocolate mixture over the chilled biscuit base and place back in the fridge for about 2 hours or overnight.
Optional: decorate with freshly whipped cream.
Serve cold, out of the fridge.

Ingredients for the brownies:
60 grams (4 oz) dark chocolate
110 grams butter
1/2 table spoon vanilla extract
2 table spoons bourbon
160 grams brown sugar
2 large eggs, lightly beaten
90 grams all-purpose flour
50 grams cocoa powder
20 grams ground almonds
For the frosting:
200 grams dark eating chocolate
50 grams butter
350 grams nutella

Preheat your oven to 180C and grease a small baking pan (20x20cm/8x8inch).
In a large bowl melt butter and chocolate in a microwave oven or over a water bath. Add vanilla extract, bourbon and sugar and stir to combine. Add eggs and whisk to combine, using a fork or a whisk. Add cocoa powder and ground almonds and stir to combine. Add flour and gently stir with a rubber spatula. Pour mixture into the greased pan and bake for 20 minutes.
Remove from oven and set at room temperature to cool off a bit.
In the meantime prepare the frosting:
In a small bowl melt chocolate and butter. Add nutella and stir to combine.
Pour the frosting over the brownie and even the top out.
Put in the fridge for 1 hour.
Before serving remove from the fridge and bring to room temperature.

Ingredients for the salad:
3-4 tablespoons cooked quinoa (*see notes)
3-4 asparagus stalks
4 hard-boiled quail eggs, halved
Mixed green leafs
A handful of baby spinach
5 slices of prosciutto

For the dressing:
1 teaspoon fresh lemon juice
2 tablespoons olive oil
1/3 teaspoon balsamic vinaigrette
A pinch of sugar to balance the lemon juice and balsamico
Salt & pepper

To cook quinoa, in a small casserole bring a little bit of water to the boil. Add quinoa and cook for 5 minutes then drain and rinse with cold water. Set aside.
*You can easily cook few additional tablespoons of quinoa and keep in the fridge, covered. You can keep quinoa in the fridge up to a week so this way you will have cooked quinoa for salad recipes whole week long.
Cut asparagus into small pieces and cook in a little bit of olive oil for about 2 minutes, stirring to cook over all sides.
In a large bowl add green leafs, baby spinach, a couple of tablespoons of quinoa, asparagus and eggs.
In a small bowl combine ingredients for the dressing then pour over the salad. Give it a good stir, arrange prosciutto slices over and serve immediately.

Ingredients for the tofu:
4 teaspoons honey or agave for vegan
5 teaspoons mirin
2 teaspoons soy sauce
1/3 teaspoon shredded fresh ginger
1 tablespoon sunflower oil (or other flavorless oil)
300 grams (10,5 oz) extra firm tofu, drained and cut into thick slices
2 teaspoons rice vinegar
For the vegetables:
30 grams (1 oz) dry shiitake mushrooms
A few tablespoons sunflower oil
A handful of wild garlic, chopped (or garlic cloves, if you don’t have green garlic)
4-5 green onions, chopped /+ extra for serving/
1-2 large kale leafs, finely chopped
1 medium zucchini, chipped into small sticks
Fresh coriander, chopped
1 tablespoon toasted sesame oil
1 teaspoon toasted sesame

Start by placing dry shiitake mushrooms in a large bowl and cover with hot water. Keep in the water for about 15 minutes or until double in size and soft. Drain and set aside until needed.
In the meantime prepare the tofu:
Combine honey, mirin, soy sauce and ginger in a small bowl.
Place tofu in a shallow dish and pour the honey-mirin mixture over it. Gently rub the mixture into the tofu and set aside until needed.
Heat a little bit of oil in a large pan. Add tofu and cook on both sides until golden brown. Remove tofu from the pan and set aside. In the same pan, add what’s left of the honey-mirin mixture and cook over medium heat for a minute or until hot. Add the rice vinegar and cook, stirring constantly until it thickens and vinegar evaporates (1-2 minutes). Remove from heat and transfer the honey-mirin glaze into a small bowl. Set the pan aside because you can use it to cook the vegetables in it too.
Cook the vegetables:
In the same pan, heat a little bit of sunflower oil over medium heat. Add shiitake and cook until golden brown. Transfer to a bowl and set aside. In the same pan, heat some more sunflower oil, add garlic, green onions and kale, cook for a few minutes or until soft. Add zucchini and saute for a few minutes. Add shiitake and stir to combine. Remove pan from heat, then season vegetables with salt, pepper, fresh coriander, tablespoon of toasted sesame oil and a few pinches of sesame.
Distribute vegetables between plates, place a piece of tofu on top then pour a little bit of the honey-mirin glaze over the tofu and veggies. Sprinkle some fresh green onions and coriander on top if you like.

Ingredients:
450 ml. (15 fl. oz) heavy whipping cream, sweetened
1 vanilla bean, seeds scraped
400 grams (14 oz) sweetened condensed milk (1 can)

In a large bowl whip up the cream until stiff peaks form. Add condensed milk and beat to combine. Add vanilla and beat for another minute.
Pour mixture in a large freeze proof container and freeze overnight.

I am obsessed with homemade ice-cream lately. My husband and I love ice-cream and no matter what, we always keep a box in the fridge, usually a homemade one.

We don’t own an ice-cream maker and probably never will, but this is not stopping us from having a nice and delicious homemade ice-cream. There are many ways to make a homemade ice cream and many flavors to choose from, but the best part of all is that you can choose every single ingredient on the list and make yourself a good, healthy one!

This particular recipe is vegan, low on fat and carbs, which makes it a great option for those who watch out for carbs and fat in their diet. Well, it is not totally carb free, but it contains just natural sweeteners and just as much to make this ice cream sweet but not too sweet.

For a base I used this beautiful silken tofu, I got from BioMarketBalev. This tofu is great for all kinds of desserts, because it soft and smooth like cotton, low on carbs and fat and would give a great texture to any vegan dessert you are making. So, when shopping for this recipe, just look out for the “silken tofu”, that’s what you need.

Enjoy and happy cooking!

Ingredients:
100 grams (3,5 oz) raw muscovado sugar
450 grams (16 oz)  fresh strawberries, cleaned and roughly chopped
250 grams (9 oz) silken tofu
60 ml. (2 fl. oz) nut milk (use your favorite or whatever you have on hands; use cow milk for non-vegan)
50 grams (2 oz)  cashew butter (or almond if you prefer)
25 grams (1 oz) coconut butter, softened (or regular butter for non-vegan)
40 grams (1.5 oz) agave (or honey for non-vegan)
1 teaspoon xsantan gum

In a small saucepan add sugar and strawberries. Cook over medium-high temperature for about 5 minutes or until strawberries release their juices and flavor. Set aside to cool completely.

In a blender combine all ingredients, together with the strawberries and blend until smooth. Pour into a freeze safe container and freeze for at least 4 hours.

Before serving, remove from freezer for 30 minutes.

Ingredients:
30 grams (1 oz) dry shiitake mushrooms
130 grams (5 oz)  dry egg noodles
For the chicken:
3 tablespoons olive oil
1 chicken breast, boneless, skinless, chopped into small pieces
1 tablespoon soy sauce Shoyu
1 tablespoon toasted sesame oil
For the veggies:
5-6 spring onions, chopped
1 leek, chopped
2 tablespoons wild garlic, chopped (or regular, if you don’t have the green one)
50 grams (2 oz) raw mung bean sprouts
1 tablespoon soy sauce Shoyu
2 table spoons toasted sesame oil
1 tea spoon sesame seeds, roasted
Salt and pepper

Place shiitake mushrooms in a large bowl and cover with boiling water. Let them sit for about 15 minutes or until soft. Drain and cut into small pieces. Discard any tough parts of the mushrooms. Set aside.
In another large bowl add noodles and cover with boiling water. Let them sit for about 15 minutes, then drain and wash with cold water to stop the cooking. Add a drop or two of sesame oil and stir. Set aside.
In the meantime prepare the chicken: In a large saucepan, heat a little bit of olive oil and add the chicken, cook until golden brown, then add a tablespoon of soy sauce and cook until soy sauce evaporates and chicken is a bit caramelized. Transfer chicken to a bowl, season with salt and pepper, drizzle a little bit of sesame oil and stir. Set aside.
In the same saucepan heat another tablespoon or two of olive oil and add shiitake, onions, leeks, garlic and bean sprouts. Cook for a few minutes, then add a tablespoon of soy sauce. Cook for another minute. Sprinkle some sesame oil, sesame seeds, season with salt and pepper and stir. Add chicken and noodles and give it a good stir to combine and noodles warm up.
Serve immediately.