3.9oz — all-purpose/plain flour (¾ cup + 1 tbsp)
¼ cup — cocoa powder (0.7oz)
¾ tsp — baking powder
2 tbsp — desiccated coconut (0.3oz)
1 cup — granulated sugar (6.7oz)
2 tbsp — golden syrup (optional)
½ cup — non-dairy milk
5 drops — vanilla extract (optional)

-Puff Pastry Dough
-Tomato
-Salt and pepper


Feel free to add dijon mustard, cheese, herbs, etc to your liking.

-Chocolate ice cream-
16g Chocolate 90~100% Cacao
100g Whipping cream
1 White egg（30g）
30g Sugar

-Vanilla Ice Cream-
1 Egg yolk（20g）
100g Whipping cream
30g Sugar
Vanilla extract
(Or 2-3 drops of vanilla essence)

- 100g (3.5 ounceS) Dark Chocolate ( 70% cocoa) DO NOT use anything less than this or your cookies will be too sweet.
- 50g Butter ( 1/2 STICK)
- 1 Egg
- 75g (1/3 cup) Sugar
- 25g (3 tbsp) Flour
- 1/4 tsp Baking Powder
- 1/4 tsp Salt ( DON'T skip the salt)

****IMPORTANT please read below *****:

● Beat the egg well to incorporate air.
● Do not over-mix the batter when you add the chocolate and flour, otherwise you will knock the air out of the egg mixture
● Rest the batter for 10 minutes
● Use the fan setting on your oven if you have one.

3 large egg whites, at room temperature
pinch salt
2 cups + ¼ cup (450 g) granulated sugar (caster sugar)
2 cups (670 g) honey
2 cups (320 g) blanched whole almonds, lightly toasted
1 cup (120 g) shelled pistachios
2 tsp (10 mL) finely grated orange or lemon zest
1 tsp (5 mL) vanilla extract
cornstarch, for dusting (cornflour)

½ cup + 1 tbsp roasted or canned pumpkin (100g + 1 tbsp)
1 tbsp fresh lemon juice
½ tsp vanilla
¼ tsp cinnamon
a pinch of nutmeg
3-5 dates, soaked in water
2 cups apple juice
1 cup water

→ serves 2

7oz — quinoa (1lb 7oz cooked)
12.3oz — tomatoes
5.3oz — cucumber
5.3oz — red onion
3.5oz — capers, drained
0.4oz — basil (15 leaves)

8 pods — green cardamom
4 slices — ginger (0.5oz)
2½ cup — almond milk (or other milk)
1 stick — cinnamon (3 inches long)
2 bags — black tea
sugar (to taste)

20oz — peeled waxy potatoes
½ tsp — vegetable oil
1 tsp — cumin seeds
1 tsp — fresh chili, chopped
¼ tsp — turmeric powder
2 tsp — lemon juice
10 leaves — fresh coriander
salt to taste

9.5oz — bananas
1¼ cup — rolled oats
¼ cup — chocolate chips
¼ tsp — cinnamon

5.3oz — pasta
⅔ cup — tomato passata (5.3oz)
2⅓ cup — water (1lb, 3.4oz)
½ tsp — salt
1 clove — garlic (0.2oz)
6 — black olives
1 tbsp — capers, chopped (0.3oz)
20 leaves — parsley

For the eggless egg wash:
1oz — sugar
1oz — water
For the dough:
2 tbsp — sugar (use any kind you prefer)
¾ tsp — salt
½ cup — non-dairy milk
5 tbsp — water
14oz — all-purpose/plain flour
2½ tsp — instant dry yeast (0.3oz)
3.5oz — mashed avocado
For the topping:
Rolled oats, sesame seeds or other seeds as needed

¼ cup — sugar
3 tbsp — rice vinegar (or other vinegar)
2 tsp — water
2⅔ tbsp — ketchup
1 pinch — salt
1½ tsp — cornstarch
1½ tsp — water (to dilute the starch)

30g coconut oil, solid
100g granulated sugar
45g almond butter
75g almond milk, cold
150g all-purpose/plain flour, sifted
½ tbsp baking powder (7g)
100g dairy-free white chocolate, chopped

5.6oz — cane sugar
2.4oz — almond milk
8.5oz — plain flour
1 lemon — zest
¾ tsp — baking powder
0.9oz — margarine
4.2oz — skin-on almonds, roasted