Sweet & Savoury

Leek & Bean Rolls

⏱️ Prep & Cook Time 35 minutes

INGREDIENTS:
• 1 pack of puff pastry
• 1 Tablespoons Olive oil
• 2 small Leeks, diced
• 3 Garlic cloves, thinly sliced
• 2 Tablespoons Tomato paste
• 1 Tablespoon Maple syrup
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 Teaspoon Soy sauce
• 2 Tablespoons chopped or dry herbs Thyme & Rosemary
• 1 tin (400g) kidney Beans (rinsed and drained)
• 100g Almond Flakes
• Salt & pepper to taste
• 1 Egg for brushing
• 1 Tablespoon Sesame seeds to decorate
• 1 Tablespoon Nigella seeds to decorate

INSTRUCTIONS:
1. Preheat the oven to 200°C fan. Line large baking tray with baking paper.
2. Heat up frying pan add oil and leeks, cook for 5 minutes to soften. Add garlic and cook for a minute. Spoon in the tomato purée, maple syrup, soy sauce, cumin, smoked paprika, thyme and rosemary. Stir to coat the leeks and cook for few minutes. set aside to cool down for couple of minutes.
3. To a blender add spiced leek, dried kidney beans and almond flakes. Blend to combine but keep the mix a bit chunky for texture. Add salt and pepper for taste.
4. Unroll the pastry, divide in 2 lengthways giving 2 even strips, spoon the bean mix down the middle of the pastry strip in a long cylinder shape. brush one side of the pastry strip with egg. Gently fold the pastry over, use the fork to seal it. Cut the strip into 8 equal pieces place on the baking tray. Brush with egg sprinkle sesame and nigella seeds on top. Repeat with the other strip of pastry. Bake for 12-15 minutes until golden brown. Enjoy!

Pecan & Chocolate Chip Cookies

⏱️ Prep & Cook Time 110 minutes

INGREDIENTS:
• 120 g Pecan nuts (lightly toasted in the oven 3 minutes 170°C fan)
• 240g Self raising flour
• 143g Cake flour (for example polish mąka tortowa)
• 6g Baking powder
• 230g Salted butter (melted)
• 80g Caster sugar
• 160g Soft brown sugar
• 250g Chocolate chips of your choice
• 2 Eggs (large slightly beaten)

INSTRUCTIONS:
1. Place the butter in a large bowl and microwave for 60 seconds or until melted.
2. Mix in the caster sugar and brown sugar until combined.
3. Whisk together flours, baking powder. Gradually add dry ingredients in 3 batches, mixing on low or pulsing in between to avoid flour from spilling. Use spatula to scrape the sides of the bowl.
4. Lightly beat two large eggs in a small bowl and pour into dough slowly while mixing until combined. Do not over mix.
5. Add chocolate chips and peans to the dough and mix with spatula.
6. Create 14 balls of dough, keep them rustic, place them on the tray lined with baking paper chill 3h minimum or leave in fridge overnight (instead you can freeze them 90 minutes before baking).
7. Preheat oven 180°C fan, place baking sheet tray with cold dough on top a second baking tray upside-down into the oven and bake for 18 minutes until edges and tops are golden. This method prevents cookies bottoms from burning, while keeping its soft, slightly doughy centres, crisp pieces on the outside.
8. Bake in small batches 3 or 4 at the time all depends of your baking tray size. Cool down and serve.

Red Velvet White Chocolate Chip Cookies

⏱️ Prep & Cook Time 90 minutes

INGREDIENTS:
• 210g self raising Flour
• 20g Cocoa powder
• 113g Salted butter, melted
• 100g dark Brown sugar
• 50g Caster sugar
• 50g Agave Nectar
• 1 large Egg, at room temperature
• 1 Tablespoon milk if your choice
• 2 teaspoons Vanilla extract
• ¾ teaspoon gel red food Colouring
• 180g white chocolate chips (plus a few extra for tops)

INSTRUCTIONS:
1. Whisk the flour and cocoa powder, together in a medium bowl. Set aside.
2. Using a hand mixer or a stand mixer beat the butter, brown sugar, caster sugar and agave nectar together on medium speed until creamy, about 2 minutes. Add the egg and vanilla extract and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
3. Pour the dry ingredients into the wet ingredients, add the milk and food colouring, and then mix on low speed until everything is combined. The dough will be sticky. If you want a more vibrant hue, beat in more food colouring a little at a time. Add the chocolate chips and mix with spatula until combined.
4. Cover and chill the dough in the refrigerator for at least 1 hour (and up to 3 days). I recommend just 1 to 2 hours, otherwise the cookies won’t spread much. If chilling for longer than 2 hours, allow dough to sit at room temperature for at least 15 minutes before rolling and baking because the dough will be quite hard.
5. Preheat oven to 170°C fan. Line large baking tray with baking paper or silicone baking mats. Set aside.

Asparagus puff pastry tart

⏱️ Prep & Cook Time 40 minutes

INGREDIENTS:
• 160g Cream cheese
• zest of 1 Lemon plus extra to serve
• 2 clove of Garlic minced
• 15 g Parsley very finely chopped
• ½ teaspoon lemon zest
• 1 Puff pastry sheet (320g)
• 350 g Asparagus woody ends trimmed
• Olive oil for glazing
• Sea salt & freshly ground black Pepper

INSTRUCTIONS:
1. Preheat the oven to 180°C fan. Combine the cream cheese, lemon zest, garlic, parsley and a good pinch of black pepper in a mixing bowl. Beat until combined and creamy.
2. Roll the puff pastry sheet out on a baking tray. Use a knife to create an indent about 3cm in from the edge of the pastry, around the whole rectangle, to create the crust.
3. Spread the cream cheese mixture all the way up to the crust, then lay the asparagus over the top. Use a pastry brush to glaze the whole tart with a little olive oil, then bake for 25-30 minutes, or until the pastry around the edges is lovely and golden.
4. Finish with a sprinkling of extra lemon zest, a pinch of sea salt and a good grind of black pepper.

Carrot Muffins

⏱️ Prep & Cook Time 45 minutes

INGREDIENTS:
• 210g self raising Flour
• ¼ teaspoon Salt
• 1 teaspoon ground Cinnamon
• ¼ teaspoon ground Gingers
• 120ml vegetable Oil
• 50g mashed Pineapple
• 200g dark brown Sugar
• 2 large Eggs, at room temperature
• 80g Applesauce, sour cream, or plain yoghurt , at room temperature
• 1 teaspoon Vanilla extract
• 50g mashed Pineapple
• 200g peeled, shredded, Carrots (about 3 large carrots)
• 150g chopped Pecans

Cream Cheese Frosting:
• 225g plain Cream Cheese
• 115g salted Butter, softened to room temperature
• 1 red Chilli (deseeded)
• 2 Tablespoons Tomato paste
• 360g Icing sugar
• 1 teaspoon Vanilla extract

Pecan crumbles:
• 50g brown Sugar
• 80g oat Flour
• 80g Pecans
• 80g salted Butter(cold)

• Decorate: Carrot topper or orange cream cheese squeezed in a form of carrot with rosemary and finely chopped pecan crumbles.

INSTRUCTIONS:
1. Preheat the oven to 170°C fan. Line a 12-cup muffin pan with cupcake cases.
2. Whisk the flour, salt, cinnamon and ginger together in a large bowl. Set aside.
3. Whisk the oil, brown sugar, eggs, applesauce, and vanilla extract together until combined, and then whisk in the carrots.
4. Pour the wet ingredients into the dry ingredients and fold or whisk together until completely combined. Batter will be slightly thick. Pour/spoon the batter into the liners, filling only about ¾ full to avoid spilling over the sides. Bake for 18-22 minutes, or until a toothpick inserted in the centre comes out clean. For around 30 mini cupcakes, bake for about 12-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
5. Meanwhile, make the frosting: In a large bowl using a handheld or stand mixer, beat the cream cheese and butter together on high speed until smooth and creamy. Add icing sugar, vanilla extract. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Cover and refrigerate the frosting. Cold cream cheese frosting holds its shape better.
6. Blitz pecan crumbles ingredients in blender on pulse mode, keep it bit chunky.
7. Decorate cupcakes with frosting, pecan crumbles and carrot toppers of your choice. Enjoy!

Sweet potato Feta pastry

⏱️ Prep & Cook Time 110 minutes

INGREDIENTS:
• 1 puff pastry sheet (320g)
• 2 Sweet potato (medium size)
• 30 ml double cream
• Feta cheese (cubes in brine)
• 1 Tablespoon Nigella seeds
• 1 Tablespoon Sesame seeds
• Salt flakes to sprinkle
• 1 small Egg for brushing

INSTRUCTIONS:
1. Preheat the oven to 180°C and line a baking tray with baking paper. Place the beetroot and carrot onto the sheet, drizzle with olive oil, sprinkle generously with salt and pepper, roast for around 45minutes until tender.
2. Preheat the oven to 180°C fan. Bake the sweet potatoes in their skins for 55 - 65 minutes, until they soften. Mash them and mix with double cream, cool down before filling puff pastry.
3. Roll the puff pastry sheet out. With a sharp knife or a pizza cutter, cut the dough into 3 equal strips and cut through 5 times, creating 15 pieces (roughly 7cm squares).
4. Fill each square with sweet potato mix and feta cubes, close each square lifting up corners and stick to each other in the middle.
5. Brush egg wash all over puff pastry pockets. Sprinkle with sesame seeds, nigella seeds and sea salt flakes. Bake in preheated oven 200°C fan for 15-20 minutes until golden brown. Serve warm or cold.