Our Recipes_Chamomile Almond Crisps

Almond Chamomile Crisps

by with No Comment Uncategorized

Almond Chamomile Crisps

Prep Time: 10 minutes

Cook Time: 36 minutes

Ingredients

Yields 60 cookies

  • 150 grams all-purpose flour
  • 6 tablespoons finely chopped almonds, chopped using a food processor
  • 2 tablespoons dried chamomile flowers
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 170 grams unsalted butter, softened
  • 150 grams granulated sugar
  • 50 grams light brown sugar
  • 1 large egg
  • ½ teaspoon lemon zest
  • ½ teaspoon pure vanilla extract

How To Cook

  1. Preheat the oven to 177 degrees Celsius and line a baking sheet with parchment paper. Position an oven rack to the middle or upper-middle position.
  2. Whisk the flour, almonds, chamomile flowers, baking powder, and salt together in a bowl. Set aside. 
  3. Cream the butter and sugars together in a separate bowl with an electric mixer on medium speed for 3 minutes or until creamy. Start low and gradually increase the mixer speed to prevent mess.
  4. Add the egg, lemon zest, and vanilla extract to the creamed butter and sugar. Continue to mix on medium speed until just combined. 
  5. Slowly add the dry ingredients while you run the mixer on low speed. Mix until well combined. 
  6. Scoop teaspoon portions of cookie dough onto the parchment-lined sheet about 5 centimeters apart. The cookies need room to spread as they bake.
  7. Bake for 5-6 minutes or until the crisps are flat and golden brown at the edges. Watch them closely, so they do not burn.
  8. Leave to cool on the baking sheet for 1-2 minutes to set up, then transfer the cookies to a cooling rack. 
  9. Repeat the above steps with the remaining dough.
  10. Enjoy!

 

Note :

You do not need to use the dough all at once. Leftovers can be refrigerated for up to 5 days. Bring the dough to room temperature before use.

 

Our Recipes_Chamomile Spaghetti

Chamomile Spaghetti

by with No Comment Uncategorized

Chamomile Spaghetti

Ingredients

  • ⅝ lb. spaghetti
  • 12 scampi
  • ½ cup white wine
  • 5 oz. butter
  • 1 ¾ oz. clarified butter
  • 1 clove of garlic
  • 1 orange
  • 4 oz. porridge
  • 1 Hot chili pepper
  • 1 ½ oz. chamomile flowers
  • 3 ½ oz. radicchio
  • salt to taste
  • black pepper to taste

How To Cook

  1. Make the chamomile infusion first.
  2. Sauté the scampi in clarified butter in a hot pan.
  3. Remove the scampi and use wine to degrease them.
  4. Add half of the clarified butter, garlic, chilli, and oatmeal to a low-heat pan.
  5. Half-cook the spaghetti and toss with the orange juice and chamomile in the pan.
  6. Salt & pepper to taste. Finish the pasta by tossing in some boiling hot chamomile and a splash of water, if necessary.
  7. Add the radicchio leaves and the remaining butter to the pasta when it’s done.
  8. Serve after thoroughly mixing.

Our Recipes_Chamomile Popsicles

Lavender and chamomile popsicles

by with No Comment Uncategorized

Lavender and chamomile popsicles

Lavender And Chamomile Popsicles – a sweet summer treat that combines the power and flavor of lavender, chamomile, and honey. There are only three ingredients and very little prep work required.

Ingredients

  • 2 tsp. lavender flowers
  • 2 tsp. chamomile flower
  • 4-5 cups hot boiling water

How To Cook

  1. Fill 2 large bowls with 2 cups of boiling water.
  2. Add 2 tsp. lavender flowers to one bowl and 2 tsp. chamomile flowers to the other. Steep for 3 minutes more than Strain.
  3. Combine both teas and add sweetener. 
  4. Pour liquid into Popsicle mold. Cover. Insert sticks.
  5. Freeze for at least 6 hours.
  6. When ready to remove popsicles from the molds, run under hot water for 20 seconds, wiggle to pull out and consume right away or transfer to zip lock bags and put back in the freezer.

Our Recipes_Chamomile Macaroons

Chamomile and caramelized Honey macarons

by with No Comment Uncategorized

Chamomile and caramelized Honey macarons

These chamomile and caramelized honey macarons are ideal for all of your spring get-togethers. The macaron shells are lightly salted caramelized honey buttercream and softly flavored with chamomile. It’s spring in a single bite.

Ingredients

1 ¾ cup 2 ½ tablespoons (212 grams) Bob’s Red Mill almond flour

  • 1 ¾ cup 1 tablespoon 2 teaspoons (212 grams) powdered sugar
  • ¼ cup 1 ½ tablespoons (82 grams) egg whites
  • ¼ cup 2 tablespoons (90 grams) egg whites
  • 1 cup 3 tablespoons (236 grams) granulated sugar, plus a pinch for egg whites
  • ⅔ cup (158 grams) water
  • 1 tablespoon finely ground chamomile, plus more for decorating

For the Buttercream:

  • ⅓ cup honey
  • ½ cup (1 stick) unsalted butter, room temperature
  • 3 cups powdered sugar
  • ¼ teaspoon salt
  • ¼ teaspoon vanilla extract
  • 2 – 2 ½ tablespoons heavy cream, room temperature

Special Equipment:

  • kitchen scale
  • kitchen thermometer
  • macaron mats

How To Cook

  1. Combine the almond flour and powdered sugar in a food processor. Pulse until the almond flour is finely ground and blended. Sift the mixture into a large mixing basin through a fine mesh sieve. In the almond flour mixture, make a well and pour in the 14 cup + 12 tablespoons (82 grams) of egg whites. Mix until everything is well incorporated and thick, sticky dough emerges. Remove from the equation.
  2. In a clean, dry mixing basin, combine the 14 cups plus 2 teaspoons (90 grams) egg whites. Add a pinch of sugar to the mix.
  3. Combine the granulated sugar, water, and chamomile in a small pot. Over medium heat, stir constantly. Allow it to come to a boil after the sugar has dissolved, scraping the sides and bottom of the pan as needed and wiping the sides of the saucepan with a damp pastry brush to remove any crystals. Cook the sugar until it reaches a temperature of 248 degrees Fahrenheit (120 degrees C). Keep an eye on the temperature because once it gets around 200 degrees F, start whisking the egg whites in the mixing bowl using a whisk attachment.
  4. Using an electric mixer, continue to beat the egg whites until soft peaks form. Mix on low if soft peaks appear before the sugar reaches its final temperature of 248°F.
  5. Remove the sugar from the fire as soon as it reaches 248 degrees F. Give it one more whisk to incorporate the chamomile. Raise the egg whites’ speed to medium-high and trickle the sugar in slowly between the bowl and the whisk. Keep beating until hard, glossy peaks form.
  6. Slowly pour the glossy egg whites into the almond flour mixture in the mixing bowl. Lift your spatula up from the batter and add a couple of spoonfuls at a time until the mixture forms ribbons. The ribbons should spread out slowly, like lava, and take many seconds to blend in. Continue mixing and adding a little more of the beaten egg whites if the ribbons build up and don’t mix in. If the ribbon comes together in a matter of seconds, it has been overbeaten and will break and become deformed when baked. Try not to beat yourself up too much. It’s possible that you won’t need all of the beaten egg whites.
  7. Fill a piping bag with the macaron batter and a round piping tip. Evenly pipe rounds onto a silicone baking mat or baking pans lined with parchment paper. To eliminate any bubbles, tap the baking sheets on a table a few times. Return with a toothpick and pop any remaining bubbles. On a corner of the macarons, sprinkle dried chamomile.
  8. Preheat the oven at 350 degrees F while the macaron shells dry out. Preheat oven to 350°F and bake for 8–10 minutes, flipping halfway through. Allow time for the shells to cool completely before removing them from the baking sheets.
  9. Make the buttercream by combining the ingredients in a mixing bowl. Heat the honey in a small skillet over medium high heat until it turns black in colour and smells nutty, even slightly burned. Turn the heat off.
  10. While the honey cooks, cream the butter until it is completely smooth. Half a cup of powdered sugar at a time, mixing well after each addition. Combine the salt and vanilla extract in a mixing bowl.
  11. While the buttercream is beating on low, drizzle two tablespoons of the caramelized honey into the buttercream.
  12. In a separate bowl, whisk together the heavy cream and the remaining honey until completely combined. While the buttercream is being blended on low, pour in the honey slowly. Taste frequently until you achieve the optimum level of flavour intensity. Keep in mind that the flavors will intensify as the macarons mature. After adding the honey, beat for approximately a minute on high, then cool for about 5 minutes.
  13. Fill a piping bag with the buttercream and a round tip. Half of the macarons should be covered in buttercream, and the remaining macaron shells should be on top.

recipe1

Green Buckwheat and Cranberry Salad

by Uncategorized

Green Buckwheat, Apple, and Cranberry Salad with Lemon Maple Vinaigrette

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

Serves 4

Salad

  • 1 cup green buckwheat groats, soaked overnight
  • 1 large green apple, cut into matchsticks
  • 2 cups baby spinach
  • ½ cup dried cranberries
  • ¼ cup sliced almonds

Vinaigrette

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon real maple syrup
  • ¼ teaspoon sea salt
  • 1/8 teaspoon black pepper 

How To Cook

1. Transfer the green buckwheat to a saucepan, cover with 3 centimeters of water, and bring to a boil. 

2. Reduce to a simmer, cover, and simmer for 15 minutes or until the green buckwheat is tender but still has bite.

3. Pour the green buckwheat into a fine-mesh strainer and rinse the buckwheat under cold water—drain well.

4. Transfer the cooked green buckwheat to a large salad bowl with the apple, spinach, cranberries, and almonds. Toss to combine. 

5. Whisk the dressing ingredients together in a small bowl. 

6. Pour the dressing over the salad, toss to distribute the dressing, and serve.

recipe 2

Green Buckwheat Pancakes

by Uncategorized

Green Buckwheat Pancakes

Ingredients

1 cup green buckwheat flour

2 tbsp millet or rice flour (or more buckwheat flour)

1 cup water

1 lime juice

1 cup green leaves (kale, mint, parsley, cilantro, basil, spinach)

2 small broccoli florets

1 pinch cumin powder

1 pinch Himalayan salt or more to taste

1 pinch cayenne pepper

1 tsp spirulina powder (optional)

1 tbsp coconut oil for frying

TOPPING

1 cup green salad (spinach, kale, arugula, watercress)

1 sweet potato (cut into chunks)

¼ cup cauliflower florets

½ cup frozen peas

½ cup organic chickpeas *

1 tbsp Hemp seeds (optional)

1 pinch nutmeg powder

How To Cook

1.   

BUCKWHEAT FLOUR

  1. Pour ½ cup green buckwheat into your blender, make sure the green buckwheat is dry
  2. Blend until you get a super fine flour

PANCAKE

  1. Pour all the ingredients for the pancakes in a high speed blender and blend until well combined.
  2. Let the batter sit for 10-20 minutes. 
  3. Heat ome coconut oil in small pan for the pancakes (make sure that you take a non stick pan).
  4.  Spoon 1/4 of the mixture onto the pan and cook until bubbly on top, then flip and cook until golden brown on the bottom.
  5. Cook one pancake after the other until you are done.

    TOPPING
  1. Peel the sweet potato and steam it for 10-15 minutes until soft.
  2. Heat another small pan and roast the cauliflower florets for 5-7 minutes until they are getting brown.
  3. Boil the frozen peas for 5 minutes in water. Drain them and keep them on the side.
  4. Place the steamed sweet potato in a bowl and mash it with a fork. Add some Himalayan salt and a pinch of nutmeg.
  5. Take a plate, arrange each pancake and top it with the salad. I used watercress, chickpeas, peas and cauliflower florets.
  6. Scoop the sweet potato mash on the side or on top. 
  7. Sprinkle some hemp seeds on top and serve.

recipe 3

Green Buckwheat Shakshouka

by Uncategorized

Green Buckwheat Shakshouka

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

  • 1/3 cup green buckwheat groats, soaked overnight
  • 453 grams tomatillos
  • 226 grams baby spinach
  • 16 grams fresh coriander, leaves and tender stems
  • 2 tablespoons olive oil
  • ½ yellow onion, chopped
  • 3 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon cumin
  • ½ teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 4 large eggs
  • Chopped fresh parsley for garnish

How To Cook

1.Transfer the green buckwheat to a saucepan, cover with about 3 centimeters of water and bring to a boil. 

2. Reduce to a simmer, cover, and simmer for 15 minutes or until the green buckwheat is tender but still has bite.

3. As the green buckwheat cooks, remove the outer husks and stems from the tomatillos, then rinse and quarter. 

4. Transfer the quartered tomatillos to a blender or food processor with spinach and coriander. Blend/process until smooth. 

5. Heat oil in a medium-sized skillet over medium heat. Add the onion and sauté for 3-4 minutes or until softened and fragrant. 

6. Add the garlic, continue to sauté for another 30 seconds, then add the red pepper flakes and cumin. Stir for a few seconds to wake up those flavors. 

7. Pour in the tomatillo puree – season with salt and black pepper. Cook for 15 minutes or until reduced and thickened, then fold in the cooked green buckwheat.

8. Use a large spoon to create four nests in the sauce for the eggs. Crack an egg into each nest. 

9. Reduce heat to medium-low, cover the skillet and cook for 2-5 minutes or until the eggs are done to your liking. 

10. Garnish with parsley and serve.

unnamed

Green Buckwheat Banana Smoothie

by Uncategorized

Green Buckwheat Banana Smoothie

Ingredients

  • 1 banana
  • ½ cup green grapes (frozen)
  • 1 cup coconut milk
  • ¼ cup green buckwheat 
  • 1 handful mint leaves (fresh)
  • 1 tbsp. lemon juice 
  • 5 to 7 ice cubes

How To Cook

1.Make sure to soak the green buckwheat in water for 8 hours, then remove the water.

2.Add all the ingredients in your blender and blend until well combined.

3.Serve immediately

Buckwheat Porridge

Sweet buckwheat porridge with almond milk

by Uncategorized
Buckwheat Porridge

Sweet buckwheat porridge with almond milk

Ingredients

1x cup of lightly toasted (brown) buckwheat.

3x cups of milk.

1x small serving of butter.

1x small serving of sugar.

1x small serving of honey.

1x small serving of salt.

1x small serving of crushed walnuts

How To Cook

1.     Add buckwheat to a boiling pot of water (we suggest 2 cups of water only), cover and let it boil until swollen.

2.     Once the water has mostly evaporated, add 3x cups of milk to the pot and stir.

3.     Shortly after, add butter and sugar to your liking. We suggest to add a sprinkle of salt to balance the flavors.

4.     Once butter has been dissolved, remove pot from stove and onto a plate.

5.     Add honey on top and crushed walnuts.

Creamy buckwheat and mushroom risotto

Creamy buckwheat and mushroom risotto

by Uncategorized
Creamy buckwheat and mushroom risotto

Creamy buckwheat and mushroom risotto

Ingredients

  • 1x cup of lightly toasted (brown) buckwheat
  • 4x table spoons of butter
  • 1x small serving of onion, peeled and diced
  • 1x garlic clove, peeled and diced
  • 5x cups of mixed mushrooms, washed and sliced
  • 4x table spoons of cream (crème fraiche)
  • 2x cups of chicken stock
  • ½ table spoon of ground black pepper
  • 1x small serving of salt
  • 2x cups of water
  • 1x large serving of Parmesan, for topping

How To Cook

1.     Firstly, we start with the sauce. Melt 2x table spoons of butter in a large frying pan over medium heat.

2.     Once butter has melted, add the onion, garlic and mushroom. Stir until mushrooms are fully cooked through.

3.     Add the cream, stir until it has been absorbed with the mushroom.

4.     Turn off the heat, set aside and cover with the top of the pot with tin foil.

5.     With a new boiling pot, add 2x cups of water and 1x cup of buckwheat.

6.     Once water has evaporated, add buckwheat to the large frying pan with the mushrooms (remove the tin foil).

7.     Stir everything slowly, add chicken stock and salt. Bring to a simmer.

8.     Remove all onto a plate. Add parmesan and black pepper to your liking.