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Original Recipe Difficulty: Very easy Prep time: 10 min Cook time: 20 min Serving: 4 people Cost: Low Ingredients Chicken breast 1 lb (700 g) 1 Leek (100 g) Cashews 1 cup (100 g) Garlic 1 clove Ginger 1 tbsp (10 g) Rice flour ⅔ cup (80 g) Extra virgin olive oil 2 tsp (10 g) Water 4 tbsp (60 g) Soy sauce 3 tbsp (50 g) Fine salt to taste Directions Toast the cashews in a pan on high heat, then set the cashews aside. Rinse the leek then slice thinly, then set aside. Finely chop the garlic and ginger, then set aside. Cut the chicken into cubes, mix with the rice flour in a bowl, then shake out the excess flour. Heat olive oil on a low temp, add the garlic and ginger, then the chicken. Brown the chicken for a few minutes then add the soy sauce, the leek, and the water. Simmer until the water has reduced and the leek is soft—about 10 minutes. Add the cashews and salt to taste (keep in mind the soy sauce is salty!) Serve hot! Notes Does not freeze well Last in the fridge for a few days It tastes good but isn’t much to look at

Original recipe Ingredients Cake 2 cups (250 grams) all-purpose flour 2 teaspoons baking soda 1/2 teaspoon fine sea salt 1 ½ teaspoons ground cinnamon 1 ¼ cups (295 ml) olive oil 1 cup (200 grams) granulated sugar 1 cup (200 grams) lightly packed brown sugar 1 teaspoon vanilla extract 4 large eggs 3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots) 1 cup (100 grams) coarsely chopped pecans 1/2 cup (65 grams) raisins Icing ...

Original recipe Ingredients 3 avocados, ripe 1/2 small onion, finely diced 2 Roma tomatoes, diced 2 garlic cloves, minced 1 lime, juiced 1/2 teaspoon sea salt Chili flakes Directions Slice the avocados in half, remove the pit, and scoop into a mixing bowl. Mash the avocado with a fork and make it as chunky or smooth as you’d like. Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed.

Original recipe Makes 2 baguettes Ingredients 50ml warm water 1.5 teaspoons active dry yeast 450 g bread flour 2 teaspoons kosher salt 285 ml cool water (you may not need all of the water additional flour, for dusting Directions Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become foamy. Measure the bread flour into a large bowl and stir in the salt. Make a well in the center of the flour mixture, and stir in the dissolved yeast. Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough (watch the video below to see what this should look like) has formed (you may not need to use all of the water). Cover the bowl with plastic wrap and allow it to rest for 30 minutes. Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds. Turn 90 degrees and repeat. Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place until doubled in bulk (about 1 to 2 hours). Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends. Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise until doubled in bulk (about 30 to 45 minutes). Preheat the oven to 450 degrees F, and place a pan of water on the bottom rack. Uncover the baguettes and transfer to lightly greased baking sheets. Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife. Bake the breads until crusty and brown (in my oven this takes around 35 to 40 minutes). The baguettes should give a hollow sound when tapped. Notes This is best eaten on the same day To store, wrap in tinfoil and leave at room temperature

Original recipe Makes 4-6 servings Ingredients Parts = Cup or whatever you want to scale the recipe by 6 large red or yellow onions, peeled and thinly sliced root to stem 4 tablespoons extra virgin olive oil 2 tablespoons butter 1 teaspoon sugar salt 2 cloves garlic, minced 8 cups beef stock (2L), chicken stock, or a combination of the two (traditionally the soup is made with beef stock) 1/2 cup dry vermouth or dry white wine 2 bay leaves 1 tablespoon fresh thyme leaves (can also use a few sprigs of fresh thyme) OR 1/2 teaspoon dried thyme (more to taste) 1/2 teaspoon freshly ground black pepper 2 tablespoons brandy (optional) 8 slices (1 inch thick) French bread or baguette 1 1/2 cups grated Gruyere Sprinkling of Parmesan Directions Preheat oven to 230°C. Caramelise the onions. Add the onions and oil to a large pot. Cook on medium-low heat for about 30 minutes until onions start to turn golden brown. Add sugar to speed up the process. Add the garlic and cook for a minute more. Deglaze the pot with a half cup of white wine. Add the stock, bay leaves, and thyme. Bring to a simmer and cook for 30 minutes. In the meantime, slice the baguette and brush with olive oil. Toast in the oven until golden brown (5–7 minutes). Remove baguette slices from the oven, top with cheese, and toast for another few minute until cheese is bubbling. To serve, ladle soup into a ramekin or bowl and place the baguette slice on top. Notes The soup freezes well.