Friday, 12 April 2019



YOU WILL NEED: *vegan recipe
1 sheet of puff pastry /* vegan puff pastry
1 egg /*eggless
A handful of rocket leaves
*Baking cone-molds
NOTE: *Cone-molds - make small cardboard cones (A5 sizes) and cover each with aluminum roll.
3 grated tender carrots
1 or 2 garlic cloves
2 tablespoons ground hazelnuts
2 handfuls (approx. 100g) of cooked chickpeas
A generous splash (approx. 50g) of extra virgin olive oil or olive oil, to taste
Salt, to taste
Black pepper, to taste
NOTE: The puff pastry is great for this recipe, because you can make a sweet or a savory filling depending on the ingredients that there is at home.

1. Preheat the oven to 180º C.  Cover the baking tray with baking parchment.
2. Roll out the sheet of puff pastry with floured rolling pin.
NOTE: The puff pastry can be either store bought or homemade.
3. Cut the sheet of pastry lengthwise into 3cm pieces.
4. Grease the cone-molds with vegetable oil. Roll the strips of pastry around the cone-molds.
NOTE: Leave 1cm on the top of the cone-mold without puff pastry , it will be easy to remove later.
5. Beat an egg and brush cone-puff pastries.
6. Put the cone-puff pastries on the baking tray. Bake them for around 25 minutes, or until the pastry is golden.
7. Let it cool completely.  Remove carefully one by one the cone-puff pastry from the cone-mold, trying not to break them.
8. Mix the ingredients for the carrot hummus in a blender until you have the desired texture.
NOTA: Another filling for the cone-pastry puff could be a sailor filling and/or a ham filling. You can find the recipes in the Sandwich House post of August Menu.
9. Fill with carrot hummus each cone-puff pastry.
10. Serve a crunchy carrot on a plate. It depends on the cone-molds size.
NOTE: Be careful not to break the puff pastry if you do small size units.
11. Decorate the top with sesame seeds and baby spinach leaves. Voilà, the yummy crunchy carrots are ready to eat.


YOU WILL NEED:*vegan recipe
8 soft flour tortillas
REFRIED BEANS FILLING (approx. 4 units)
2 cups of drained red beans (approx. 400g)
1 cup of Oaxaca grated cheese, to taste /*vegan grated cheese
NOTE: If you don´t find Mexican cheese, you can use any kind of grated cheese.
1/4 red onion, to taste
3 tablespoons of vegetable oil
A pinch of salt
Chili chipotle sauce (optional)
NOTE:  The tortillas have to be soft, because it will be easy to blend them and make the rabbit hears.

1. Chop the onion to cook the refried beans. Heat a saucepan with vegetable oil. Fry the chopped onion untill transparent. Add the beans and a pinch of salt.
2. Smash everything with a masher/fork until it is pureed.
3. Put vegetable oil in a hot pan, fry the bean puree for about 5 minutes until it get thick, stirring constantly. Remove from heat.
4. Put the filling of the refried beans in the middle of the tortilla leaving without filling the top of the tortilla.Put a layer of refried beans and other layer of grated cheese for the filling. Add chipotle chili sauce, to taste.
NOTE: Mix the refried beans with grated cheese to make a spreadable paste for the filling.
5. Fold the tortilla into a cylindrical shape to completely enclose the filling. Cut in the middle the top of the tortilla. Cut the top of the burrito without filling in half to make rabbit ears.
6. Fold the rabbit ears or keep it, to kids taste.
7. Brown the burritos in a hot saucepan without vegetable oil.
8. Remove from the saucepan. Decorate them.

1. Rabbit face: black olives (eyes), tomate cherry (nose) and grated carrot (whiskers and hair).
2. Serve the burrito with salad:: flowers (carrot) and grass (rocket salad).


YOU WILL NEED:*vegan recipe
A piece of stale bread (approx. 160g), to slice
1/4 l milk / *almond milk, to soak
1 lemon rind
1 cinnamon stick
2 eggs / *4 tablespoons of chickpea flour plus 4 tablespoons of water, to dip in batter
Plain flour, to dip in batter
Olive oil or vegetable oil, to taste
1 or 2 tablespoons of caster sugar /*brown sugar, to sprinkle
Ground cinnamon, to sprinkle
NOTE: Depending on the type of bread, there will be different sizes of torrijas. The most important thing is that the bread has to have a lot of crumb.

1. Cut the bread into thick slices (around 2 or 3 centimeters width) and place them in a tray/baking pan.
NOTE: It is important to use thick slices of stale bread, that way the slices rarely break at the step of soaking.
2. Clean the lemon and cut the rind without white part. Cut in half the cinnamon stick, if it's too long.
3. Put the milk, lemon rind and cinnamon stick in a saucepan over low heat for about 5 minutes. Remove from heat and let it warm.
4. Pour the milk mix over the slices and let them soak until there is no milk in the tray, at least 5 minutes per side (approx. 10 minutes). If there is no milk enough for all the slices, do a little more.
NOTE: The timing of soak will depend on the type of bread, just be careful because the too much soaked slices will break.
5.  Put flour in a plate. Beat eggs or mix chickpea flour and water in a bowl.
6. Drain the milk from bread slices, if it's necessary. First, batter the slices of bread into the flour. Second, dip it into the beaten egg.  It is a double action.
7. Heat the olive oil in a saucepan. Fry the slices of bread, one by one depends on the size, until golden brown on each side.
8. Remove them from saucepan and drain with kitchen towels
9. Mix sugar and ground cinnamon in a bowl. Sprinkle each side with the mix and let them cool a little bit.
10. Serve the torrijas on a tray or by unit placing the torrija in the center of a plate.
NOTE: You can spread honey or agave nectar over the torrija to make it sweeter.


YOU WILL NEED:*vegan recipe
1 cup mango chunks or 3 peach halves in light syrup (medium size can - 420g)
2 medium carrots, grated
2 teaspoons of honey /*agave nectar, to taste
A splash of milk /*soy milk (optional)
1 cup cold water
Ground cinnamon (optional)
NOTE: The recipe is for one glass. If you want more than one glass, multiply the ingredients accordingly.

1. Peel and grate the carrots. Peel and cut the mango. Put the grated carrot and the mango chunks into the measuring cup of the blender.
NOTE: You can put the mango chunks in the freezer. The mango need not be frozen, but it produces a thicker smoothie.
2. Add the water, honey, a splash of milk and a pinch of ground cinnamon. Mix everything with the blender until foaming.Taste the smoothie and add more honey to sweeten if you wish.
3. Serve in a glass,  place carrot grated around the glass like a bird nest. Put random some milk chocolate eggs in a chrisp sugar shell in the carrot nest.




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