Author: Meida

INGREDIENTS

Salad

• 70g rucola
• 1/2 fennel thinly sliced
• 1/2 red onion thinly sliced
• 100g smoked salmon
• 2 mini cucumber cut in ribbon-like slices
• dill leaves and garden cress to taste
• 1/2 avocado sliced

Dressing

• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 tablespoon vinegar (white wine or apple cider vinegar)
• 1 teaspoon of honey
• Salt and pepper to taste

PREPARATIONS:

• Place the ingredients for the salad in a big bowl. Gently toss the ingredients together to combine.
• Make the dressing mixing the ingredients and whisk until smooth.
• Drizzle the dressing over the salad.

INGREDIENTS

• 3 eggs
• 100ml of sunflower oil
• 250ml warm water
• 2 tablespoons honey
• 200g sugar
• 230g of flour
• 50g cocoa powder
• 1 teaspoon baking powder
• 1 tablespoon of speculaas spice mix

Topping

• 100g dark chocolate
• 100g heavy cream

PREPARATIONS:

• Preheat the oven to 180°C and grease a 18 cm springform tin.
• In a large mixing bowl, whisk together the eggs, sunflower oil, warm water, and honey until well combined. Add the sugar and whisk.
• Sift in the flour, cocoa powder, baking powder, and speculaas spice mix. Gently incorporate the dry ingredients until the batter is smooth.
• Pour the batter into the cake tin and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the cake from the oven and let it cool.
• Prepare the ganache for the topping:
• Chop the chocolate and place it in a heatproof bowl.
• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
• Pour the hot cream over the chocolate. Let it sit for about 1-2 minutes to allow the chocolate to soften.
• Stir the mixture with a spatula or whisk until the chocolate is completely melted.

INGREDIENTS

• 200ml coconut milk
• 100ml heavy cream
• 1/4 (40g) cup sugar
• 3 gelatin sheets
• 1 tsp pandan extract
• 1/4 cup water

PREPARATIONS:

• Bloom the gelatin in water.
• Heat coconut milk, cream, and sugar over medium heat until hot but not simmering.
• Once hot, stir in the gelatin and pandan extract until fully dissolved.
• Pour into 4 molds, cover and refrigerate until set.
• We served with tapioca pearls in a lime, pandan sauce and toasted coconut flakes.