Chickpeas Crackers


01nos canned chickpeas drain and rinse
120gr oats
01nos garlic clove
80ml EVO oil
15gr rosemary
Salt & Pepper
Start blending the chickpeas to a paste.
Add the oats to the blender and keep blending with the chickpeas.
Add the remaining ingredients.
When all the ingredients are combine spread it on a baking paper.
Bake in the oven at 180C for 60-70 minutes.
Enjoy with Guacamole or a tasty Spinach and Artichoke dip.

Super grains crackers


220ml water
50gr pumpkin seeds
30gr sunflower seeds
50gr flex seeds
50gr chia seeds
02tbsp EVO oil
Pre heat the oven to 190C.
In a jar add to the water all the seeds and let it rest for 30 minutes.
The seeds should absorb all the water.
Grease a baking tray with the EVO.
Spread the mix to 1/2cm layers with the mix and bake in the oven for 60 minutes or till fully dry on both side.
Grissoni alle olive verdi

Grissoni alle olive verdi


500gr flour
1/2 teaspoon sugar
01nos teaspoon salt
16gr dry yeast
280ml lukewarm water
150gr chopped green olives
100gr thinly sliced mortadella
100gr thinly sliced Parma ham
EVO oil to brush grissoni
Mix flour, sugar and yeast in a food processor with a hook attachment.
Add water and for last salt.
Work the ingredients till a ball if form.
Remove from the food processor.
Add green olives.
Knead the dough for 10 minutes.
Let the dough rest in the oven with light on for 60 minutes or till double in size.
Prepare grissoni.
Roll dough in bread stick size the thickness of 2cm.
Proof for another 30 minutes.
Brush grissoni with EVO.
Bake at 180C for 20-25 minutes or till grissoni are light brown color on the bottom.
When cold roll grissoni in your favorite cold cut, i picked Parma ham and mortadella.
Deep fried Okra
Deep fried Okra

Deep fried Okra

15nos medium size okra sliced in half
For batter
140gr chickpeas flour
160ml cold water
Salt & pepper
Vegetable oil to deep fry.
In a bowl put chickpeas flour.
Slowly add water.
Whisk ingredients together.
Add salt and pepper.
The batter should be thick not running.
Heat oil and fry till golden brown.
Tapioca veggie fritters

Tapioca veggie fritters

Ingredients 15 fritters
200gr tapioca
140gr boiled & mashed broccoli
60gr corn
250gr boiled and mashed potatoes
10gr fresh mint julienne
15ml EVO oil
Salt & pepper
To soak tapioca, add 400ml of cold water to tapioca and let it soak for 2 hours.
When tapioca is ready rinse it and wash it under cold water and keep it on side.
In a bowl add all the ingredients together except EVO.
Form 15 patties/fritters.
Heat EVO in a non stick pan.
Shallow fry patties till golden brown on each side.
Serve warm or room temperature.


Ingredients  for 6 pieces

450gr flour
190ml lukewarm water
16gr active dry yeast
02tbsp vegetable oil
01teaspoon salt
10gr sugar
01tbsp baking soda
01 egg
Dissolve yeast in water with oil and sugar.
Let yeast rest for 5 minutes.
Sieve together flour and salt.
Add flour to water mix and start kneading till dough is smooth.
Place dough in bowl and cover it with a kitchen cloth.
Keep it in a warm place for 01 hour.
When ready divide the dough in 6 pieces.
Form 06 pretzel.
Bring to a boil 2lt of water and add a tbsp of baking soda.
Boil each piece for 1 minute on each side.
Arrange pretzel on a baking tray.
Brush with egg wash and sprinkle with sea salt.
Bake at 190C for 25-30 minutes.
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