Essi & Bussolà Cookies, Flavored with Matcha, Cinnamon & Paprika, Butter & Lemon

Essi & Bussolà Cookies 

I had these cookies in Venice and they're buttery and delicious. Originally, the cookies are from the island of Burano in Venice. I'm so glad I found a recipe for these and was able to create some interesting flavors for the holidays, Flavored with Matcha, Cinnamon & Paprika, Butter & Lemon These are worth making for friends and family! Not too sweet and perfect with a chai or a cup of tea. 

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Essi & Bussolà Cookies - Venetian Butter Cookies
I had these cookies in Venice and they're buttery and delicious. Originally, the cookies are from the island of Burano in Venice. I'm so glad I found a recipe for these and was able to create some interesting flavors for the holidays, Flavored with Matcha, Cinnamon & Paprika, Butter & Lemon These are worth making for friends and family! Not too sweet and perfect with a chai or a cup of tea. There recipe is originally from Martha Stewart.
  • 10 Tablespoons Unsalted Butter at Room Temp
  • 1 1/4 cup Sugar
  • 1 Teaspoon or more Vanilla Paste
  • 7 or 8 Large Egg Yolks
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Freshly Grated Lemon Zest
  • 3 Cups (A bit less for the flavored cookies) All Purpose Flour (Plain Flour)
  • 1 1/2 teaspoon For the Matcha Cookies
  • 1 tablespoon of each For the Cinnamon Paprika
1. Preheat oven to 350F or 170C degrees. Line baking sheets with parchment paper. 2. Cream butter and sugar, by hand for 10 minutes, mixer for 5 minutes. Make sure to beat till light and fluffy. You will see a difference in texture and weight. You can't over mix so make sure to get this step right. This will distribute the flavors and create a better texture.Add vanilla, lemon zest, and salt. Beat to combine. Add egg yolks, 1 at a time, beating well after each addition, until fully combined. Add flour, 1 cup at a time. This is also where you will add the spices and flavors if you're making separate dough. For Matcha: Add 1 teaspoon of matcha to the flour. For Cinnamon & Paprika Add a tablespoon of each to the flour You'll use 1/4 cup less flour when you add extra spices! 3. Roll a walnut-size piece of dough into a ball, then roll out into a rope about 3 inches long and 1/4 inch in diameter. Shape into a decorative S. This isn't as easy as it sounds. I noticed that doing this when the dough was fresh was the easiest. If there are cracks or tears, don't worry about it. They will taste great. Place on baking sheet. Repeat with remaining dough, placing cookies about 1 1/2 inches apart on baking sheet. Bake until firm, 12 to 15 minutes. Transfer to wire racks to cool.
Prep time: Cook time: Total time: Yield: 15-20

Salted Dark Chocolate Chip Cookies

Salted Dark Chocolate Chip Cookies

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Salted Dark Chocolate Chip Cookies
I'm not a big fan of sweets. These Salted Dark Chocolate Chip cookies creates a balance of bitter, salty and sweet all in one cookie. The dark chocolate adds a nice bitterness, the cookie dough itself is buttery and sweet and then the addition of flaked salt on top balances it all out. The original recipe is from Food52. I altered some of the ingredients.
  • 1/2 Cup Unsalted Butter at Room Temp
  • 2 Tablespoons Granulated Sugar
  • 2 Tablespoons Turbinado or Demerara Sugar
  • 3/4 Cup Packed Dark Brown Sugar
  • 1 Egg
  • 1 Tablespoon Vanilla Paste (or extract)
  • 1 3/4 Cup All-Purpose Flour (Plain Flour)
  • 3/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 6 Oz High Quality Bitter Sweet Dark Chocolate
  • For topping Flakey Salt or Freshly ground salt
In a bowl, cream the butter and sugars together with an electric mixer on medium speed, until light in color and texture, 5 minutes. You can also do this by hand, you can't over mix this, make sure to cream till the butter and sugar are light and fluffy. You will notice a difference in texture and weight. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and mix well to combine. Scrape down the bowl to incorporate all of the ingredients! In a medium bowl, whisk the flour, baking soda, and salt to combine.Add the flour mixture slowly! Mix until streaks of flour still run throughout. Add the chocolate and mix until everything just comes together. Finish mixing the dough with your hand, make sure all of the ingredients are evenly incorporated. The original recipe calls for the dough to sit overnight. I did it both ways and it does change and deepen the flavor. However if you're in a hurry, you can bake right away. Pre-Heat oven to 360F or 180C. Scoop the dough in 1 tablespoon balls and place on a baking tray lined with non-stick parchment paper. If I have left over chunks of chocolate, I place the chunks on top of the raw dough and sprinkle the flaked salt on top. Bake for 10-12 minutes, rotate the tray as needed for an even bake. Remember, the edges of the cookies should be slightly golden, if the whole cookie becomes golden, they're over done. Cookies will finish baking outside of the oven. Place the cookies on a cooling rack. The cookies last up to two days wrapped.
Prep time: Cook time: Total time: Yield: 12-18 Cookies

Cut-Out Sugar Cookies

Cut-Out Sugar Cookies 

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Cut-Out Sugar Cookies and Royal Icing
Sugar Cookies can be really boring and brittle. This recipe is tasty and the texture of the cookies are crisp on the outside and has a soft texture on the inside. The recipe is originally from Food52. I added some more spices to alter the flavors.
  • 3 1/4 Cups All-Purpose Flour (Plain Flour)
  • 1 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Ground Cinnamon
  • 1 Pinch Nutmeg
  • 2 Sticks or 8 Oz Unsalted Butter
  • 1 Egg
  • 1 1/2 teaspoon Vanilla Paste
  • 2-3 LARGE Egg Whites
  • 2 Cups Confectioner's Sugar
  • 1/2 teaspoon Vanilla Paste
Whisk all of the dry ingredients together. Cream the butter and sugar till light and fluffy. You can't over mix this, make sure to cream till the butter and sugar have a visible texture and weight change. I'd say by hand this can take up to 10 minutes, by mixer 5 minutes. Add the vanilla paste and egg. Combine. Make sure to scrape the bowl. Add the dry ingredients all at once. Mix till the dough forms. Wrap in plastic wrap and chill for at least an hour. This is going to help the cut outs be easier to cut and give the dough a chance to relax. Pre-Heat oven to 350F or 170C. Roll Dough out on a floured surface to 1/2 inch. Flour your cookie cutters. Cut out the dough. Place on a baking tray with parchment paper. These cookies won't spread so you can put then at least an inch a part. Bake for 10-12 minutes. The edges of the cookie should be SLIGHTLY golden, if the whole cookie is golden, it is overdone and will be brittle. I sometimes check the cookies at 8-9 minutes to make sure the oven isn't running hot. Once out of the oven, transfer to a cooling rack. Make sure to cool before decorating! ROYAL ICING: Mix the 2-3 egg whites with the confectioner's sugar and vanilla paste. Let cool in the refrigerator. Add any dyes you'd like!
Prep time: Cook time: Total time: Yield: 24 Cookies

Chewy Spiced Molasses Cookies

Chewy Spiced Molasses Cookies

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Chewy Spiced Molasses Cookies
These are my favorite cookies during the holiday season. They're dark and rich and very chewy. They stay chewy for days after baking. Dust some granulated sugar or powdered sugar on the cookies and they become festive. This is originally a Martha Stewart Recipe that I altered to make more spicy.
  • 2 Cups, Spooned and Leveled All Purpose Flour
  • 1 1/2 Teaspoon Baking Soda
  • 1 1/2 Cup Granulate Sugar
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Ground Ginger
  • 1/2 Teaspoon Nutmeg
  • 3/4 Cup Unsalted Butter
  • 1/4 Cup Dark Molasses
  • 1 Large Egg
1. Preheat oven to 350F or 170C degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Save 1/2 cup of sugar in a shallow bowl for dusting. 2. With an electric mixer, beat butter and remaining cup of sugar until combined. You can also do this by hand. Make sure to mix until the butter and sugar become light and fluffy. You will feel an obvious change in texture and weight. You can't over mix this! This will help incorporate the ingredients and create a better flavor and texture.Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.3. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar before baking. 4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes. Cookies should be JUST golden on the edges when you take them out, if they're more golden, they will be over done. Once baked, place on a cooling rack.
Prep time: Cook time: Total time: Yield: 12-18 Cookies

Lysander Dove's Spiced Cauliflower & Potatoes with Tamarind Tomato Sauce

Lysander Dove's Spiced Cauliflower & Potatoes with Tamarind Tomato Sauce

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Lysander Dove's Spiced Cauliflower & Potato with Tamarind Tomato Sauce
Lysander Dove's Spiced Cauliflower & Potato with Tamarind Tomato Sauce This is a recipe Lysander made when he was a teenager. He decided to be vegetarian and researched simple vegetarian recipes that were affordable and healthy. This is very delicious and easy to make.
  • 1 Head Cauliflower
  • 4 Medium Potato's
  • 1 Teaspoon Fennel
  • 1 Teaspoon Fenugreek
  • To Taste Salt and Pepper
  • 3 Tablespoons Tomato Paste
  • 1 Tablespoon Tamarind Paste
  • To Taste Herbs
  • 1 Can Tomato Puree
Cut the cauliflower and potato's. Then rinse and soak for 10-15 minutesTurn the stovetop on medium heat. Add olive oil and tomato paste. Add the spices to the paste and cook for 10 minutes or until the paste turns a darker red. Then add tomato puree and tamarind paste and cook for 10-15 minutesIn another pan, add olive oil, cauliflower and potato's. Add spices and cook for 15-20 minutes or until soft. Plate the cooked vegetables and sauce on the plate however you like!
Prep time: Cook time: Total time: Yield: 2-4

Mom's Jackfruit "Tuna" & Mushroom Noodle Casserole

Mom's Jackfruit "Tuna" and Mushroom Noodle Casserole

My mom use to make Tune Noodle Casserole weekly when I was a kid. It consisted of Campbell's Cream of Mushroom soup, cans of tuna and eggs noodles. That's it. It was rich, bland and delicious. It's one of the most nostalgic dishes when I'm away from home. I decided to recreate it to make it more flavorful, to give it more depth and I made it vegan! 

Tuna Salad Ingredients:

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Jackfruit "Tuna Salad"
  • 1 Can Jackfruit
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Tablespoon Olive Oil
  • 1 1/2 teaspoon Sesame Oil
  • 1/2 Cube Vegetable Bouillon
  • 1 Tablespoon Seaweed Powder
  • 1 Tablespoon Tarragon
  • 1 Teaspoon Chili Flakes
  • 1 Tablespoon Celery Salt
  • 1 Tablespoon Black Pepper
  • 1 Tablespoon Vegan Mayonaise
Open the can of Jackfruit. Strain and rinse. Pull apart the jackfruit with your hands creating a shredded effect. Add all of the ingredients, mix with your hands to make sure all the jackfruit is covered in the marinade. Marinade for at least 1 hour or over night. You can serve this cold on a sandwich like a tuna sandwich. For the tuna noodle casserole, I fry the jackfruit till slightly brown, about 7 minutes.
Prep time: Cook time: Total time: Yield: 4
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Cream of Mushroom Soup
  • 8 ounces Mushrooms (Any kind of mushroom works)
  • 1 Red Onion
  • 4 Garlic Cloves
  • 2 Tablespoons Vegan Butter
  • 2 Tablespoons Flour (GF Flour works too)
  • 2 Cups Mushroom Stock (Better Than Bouillon is an amazing brand)
  • 1 Cup Cashew Milk
  • To Taste Salt & Pepper
  • 1 teaspoon Nutmeg
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Mixed Herbs
  • 1 Can Butter Beans
Dice onions and garlic and vegan butter. Add to saute pan on medium heat. Cook for about 6 minutesAdd mushrooms and butter beans and all the seasonings and stir. About three minutesYou may need to add a little bit more vegan butter. Add the flour. Stir quickly to coat the ingredients. Cook for 3 minutes. Slowly add the cashew milk. 1/4 of a cup at a time and stir continuously. You may lose the thickness and shock the soup if you add the liquid too quickly. Once the milk is added, add two cups of stock and bring to a boil. Let simmer for 10 minutes. The soup should be creamy and thick.
Prep time: Cook time: Total time: Yield: 4
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Assembly of Jackfruit "Tuna" and Mushroom Noodle Casserole
  • 1 Package Egg Noodles
  • 1 Cup Saltine or Ritz Crackers
After you saute the tuna, add to the cream of mushroom soup. Let cook on simmer for about 10 minutes. Bring a pot of water to a boil. Add egg noodles. Undercook the noodles so they don't become too soft while the casserole bakes. I used egg noodles from our local asian supermarket. Add the soup with the "tuna" and the pasta to a cast iron pan or a baking dish.Add crushed Saltine Crackers or Ritz crackers to the top. Bake for 25 minutes or until golden and bubbling.
Prep time: Cook time: Total time: Yield: 4



Adryan's Salmon, Chickpeas & Rice

Adryan's Salmon, Chickpeas & Rice 


  • 2 pieces of Salmon 
  • Mixed Herbs, Oregano and Coriander
  • Olive Oil 
  • Salt and Pepper 
  • 1 Can of Chickpeas
  • 1 Cup of Coconut Milk
  • 1 Onion
  • 1 Cup of Rice 


  • Boil two cups of water for one cup of rice. Cook for 11 minutes till rice is plump and tender. 
  • Dice one onion and fry in a pan with olive oil till translucent.
  • Add chickpeas and coconut milk till chickpeas are tender. 
  • Heavily season the Salmon with herbs and olive oil. 
  • Place on a wire rack and bake salmon till the skin is crispy, flipping each side, about 5 minutes each side. 
  • Plate the rice, then chickpeas and salmon on top. Serve warm. 

Please donate to the island of Dominica. The island was completely destroyed by Hurricane Maria and needs your help! Adryan and his family are working very hard to get donations and contributions to the island. Please post other information for donations and contributions in the comments!

Some information can be found here:

Rubyyy Jones's Mushroom Bruschetta

Rubyyy Jones's Mushroom Bruschetta (Vegan & Gluten Free)


  • Chopped Mushrooms
  • Chopped Tomatoes 
  • Sesame Oil
  • Soy Milk
  • Parsley 
  • Salt and Pepper
  • Gluten Free Bread


  • Chop the mushrooms.
  • Pour the soy milk, sesame oil, parsley, salt and pepper over the mushrooms.
  • Stir till the mushrooms are covered. 
  • Chop tomatoes and place on top. 
  • Place over bread. Serve cold or room temperature

Prinx Lydia's Mushroom Risotto

Prinx Lydia's Mushroom Risotto ( Vegan ) 


  • Olive Oil
  • 2 cups of chopped mushrooms 
  • 1 1/2 cup of arborio rice
  • 4 cups of vegetable stock 
  • Salt and Pepper
  • Sliced Beetroot
  • Sliced Mushrooms
  • Chickpea flour 


  • Fry the mushrooms in olive oil. 
  • Add arborio rice and stir till light brown.
  • Add stock a ladle at a time and keep stirring. Keep doing this till the rice is plump and tender.
  • Coat the sliced beet root and mushrooms in chickpea flour and fry. 
  • Place risotto in a bowl and top with fried beet root and mushrooms. 

Davie's Homemade Sausage Rolls

Davie's Homemade Sausage Rolls


  • 1 package of sausage links
  • 1 Chopped Onion 
  • 1 Tablespoon Whole Grain Mustard
  • 1 Tablespoon horseradish
  • 1 Tablespoon Garlic Powder 
  • Salt and Pepper
  • 1 Package of pre-rolled puff pastry 
  • 1 Tablespoon Milk 
  • Cumin Seeds and Cumin Powder for topping 


  • Clean and remove the lining of the sausages and place in a bowl. 
  • Add all of the ingredients and mash together till combined. 
  • Flour the surface and roll out the puff pastry.
  • Add a decent amount of the sausage mixture on the puff pastry
  • Roll the puff pastry over the sausage mixture, close the roll with a fork.
  • Brush milk on top and add the cumin seeds and cumin powder to the top and repeat.
  • Bake at 425F or 220C for 10-20 minutes till fully golden brown and puffed. 

Vegan Pumpkin Bread

Vegan Pumpkin Bread


  • 1  1/2 cup vegetable oil
  • 2 2/3 cups granulated sugar
  • 1/2 cup mashed avocado
  • 2 cups pumpkin 
  • 2/3 cup water
  • 3 1/3 cups Plain/All-Purpose Flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 tablespoon nutmeg
  • 1 tablespoon cinnamon
  • 1 tablespoon ginger powder
  • 1 tablespoon black pepper
  • 1 tablespoon vanilla paste
  • Black sesame seeds, pumpkin seeds, oats, brown sugar and powdered sugar for the topping. 


  • Preheat the oven to 350°F/175 C. Lightly grease two 9" x 5" (22 cm x 12 cm) loaf pans. 
  • In a large bowl, beat together the oil, sugar, mashed avocado, pumpkin, vanilla and water.
  • Add the flour, baking powder, baking soda, salt, nutmeg, cinnamon, black pepper, ground ginger stirring/sifting to combine.
  • Add a quarter of the dry ingredients at a time to the wet ingredients until the batter is smooth. 
  • Spoon the batter into the greased and floured pans. Sprinkle the tops of the loaves with brown sugar, oats, sesame seeds and pumpkin seeds. 
  • Bake the bread for 70 to 80 minutes, or until a  toothpick comes out clean. 
  • Remove the bread from the oven and cool. 
  • Dust with powder sugar and cut thick slices. Serve room temperature or toasted with cinnamon sugar butter. 

Vegan "Chicken" and Biscuits

Vegan "Chicken" and Biscuits

This is my favorite dish to make when I'm home sick. Living in London, from a small town in Upstate, New York, I can't find many of my childhood favorites in the U.K. My Mom use to make this dish growing up and there are times I'm nostalgic for this classic bland and beige American dish. 

A few years back I dated a handsome, hippie vegan in Upstate, New York and learned a lot of different ways to substitute my favorite meaty American meals to a flavorful vegetarian or vegan option. 

This is a dish you can change to your own preferences. You can use whatever veggies you have in your fridge at the time. You can substitute the meat-free options, season the dish to your liking. The biscuit recipe is a simple southern style biscuit. 

I hope you enjoy! If you make the dish don't forget to send in your photos and experiences making it. 



  • 4 Tablespoons Dairy Free Butter (Or regular unsalted butter) 
  • 1/4 Cup Plain/All Purpose Flour 
  • 2 Cups Soy Milk (Or Whole Milk) 
  • 1 Cup Water
  • 2 Tablespoons "Better Than Bouillon, No Chicken Base Stock" or any veggie stock you have. 
  • 1 Tablespoon Sage
  • 1 Tablespoon Rosemary 
  • 1 Teaspoon Sriracha 
  • 1 Pack of Quorn Vegan "Chicken" Pieces 
  • Black Pepper and Salt to Taste 


  • Place a stock pot on medium heat. Melt butter and add Flour. 
  • Cook the flour and butter for about 4 minutes. 
  • Slowly add the soy milk, little by little, stirring with a whisk assuring no clumps. Wait till the mixture thickens before adding more milk. You will shock the mixture and lose the thickness in the gravy if you add it too fast. 
  • Once all the milk is added and the mixture begins to thicken, add the 2 Tablespoons "Better Than Bouillon, No Chicken Base Stock" to 1 cup of warm water and dissolve. 
  • Add the water and stock to the gravy. 
  • Add the sage, rosemary, Sriracha, black pepper and salt.
  • Add the vegan chicken pieces. 
  • Bring to a boil, then bring down to low heat. Let simmer for 10 minutes 


  • 1 Red Onion
  • 5 Garlic Cloves
  • 3 Medium Carrots
  • 3 Celery Stalks
  • 1/2 head of Broccoli 
  • 2 Ears of Corn 
  • 2 Tablespoons of Dairy Free Butter 


  • Melt butter. Add Red Onion and cook till translucent.
  • Add Garlic, cook for two minutes. 
  • Add Carrots, Celery, Broccoli and Corn and cook for 8 minutes. 


  • 2 Cups Flour
  • 1 teaspoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons of COLD dairy free butter, cubed (Or unsalted butter)
  • 3/4 Cup Soy Milk (Or whole milk) 


  • Place dry ingredients in a bowl.
  • Add cubed vegan butter and mix together with a pastry blender or fork till the butter and flour looks like "meal" or until butter looks like small pebbles. Its important to use cold butter for the biscuits. 
  • Add Soy Milk. 
  • Gently knead together, keeping the dough cold, till the dough is formed in a slightly sticky ball.


  • First, place the veggies in a cast iron pan. Then pour the gravy and chicken mixture on top mixing together. Leave room in the pan so the mixture doesn't over flow in the oven.
  • Form two-three inch sized patties from the biscuit dough and place on top of the mixture. 
  • Brush soy milk or vegan butter on top of the biscuits.
  • Add herbs, garlic powder, salt and pepper on top of the biscuit.
  • Bake at 450 Degrees F for 12-14 minutes or until golden brown. 

Ethan's Mumbo Steak and Eggs

Ethan's Mumbo Steak and Eggs


  • 1 pkg Skirt Steak (You can use flank steak but skit is easier and tastier)
  • Course Salt
  • Course Black Pepper
  • 3 Eggs per person (I really like eggs)
  • Capital City Mumbo Sauce
  • Sharp Cheddar Cheese
  • Milk
  • Butter


  • For steak, light your grill to roughly 400F.
  • Oil the grate on the grill
  • Salt and Pepper your steak fairly liberally.
  • Place your steak on the grill for 3-5 mins one each side
  • I prefer a medium rare with some pink in the center
  • During the last minute, brush Mumbo Sauce on both sides and let it cook a bit.
  • Take off the grill and let sit for 5 minutes before living into pieces along the grain.
  • For eggs, beat the eggs and add 1/4 cup of milk in a bowl.
  • Place a small skillet on medium low heat. Once hot, melt a pad of butter into the pan.
  • Pour in the beaten eggs and stir continuously until eggs get soft, curd like consistency. 
  • Add salt, pepper and shredded cheese and mix together. 
  • Add a mimosa! 

Untitled Queen's Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies


  • 1 egg
  • 1 cup of brown sugar
  • 1 cup of peanut butter
  • 1 tsp of vanilla extract
  • *sea salt if desired to sprinkle on top after baking


  • Combine all ingredients in a bowl.
  • Spoon heaping tablespoons of cookie dough onto a baking sheet.
  • You can press down with the tines of a fork to give it that extra traditional flair pattern.
  • Bake for 10-12 minutes at 350 degrees. let cool and devour.

Renato's Mom's Olive Oil Orange Bundt Cake


  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, separated
  • 2 cups granulated sugar
  • 1 cup plain yogurt
  • 3/4 cup good quality extra virgin olive oil
  • freshly grated zest of 2 oranges
  • 1 teaspoon vanilla paste or 1 1/2 teaspoons of pure vanilla extract
  • 1/4 cup confectioners’ sugar, sifted for dusting

Preheat the oven to 350 degrees F (175 degrees C). Generously spray the inside of a 10 inch Bundt pan with nonstick cooking spray; alternatively, butter it well, dust it with flour and knock out the excess flour. 

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the orange zest and vanilla, and mix until just incorporated.

Add the flour mixture to the wet ingredients in two parts, beating after each addition or until just combined (this will take about 10 seconds). Scrape down the bowl and beat again for 5 seconds.

In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process.

Pour the batter into the prepared pan and bake for 40 – 50 minutes, rotating the pan halfway through the baking time, or until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan (I sometimes use and offset spatula for this) and turn it onto the rack. Just before serving, dust the cake with the confectioner’s sugar. The cake can be stored at room temperature, covered tightly for about 3 days.

Baked notes: When making this cake, try to use a really good fruity olive oil-something like Paesano extra-virgin olive oil, to bring out the citrusy tones in the cake. The simple dusting of sugar is all this cakes needs instead of a glaze

Noah & Adam's Pancakes and Scrambled Eggs

Scrambled Eggs: 

This recipe is based on one I learned first hand from the inimitable Chef Tayler Kord in Brooklyn, NY


  • 4 Large Eggs
  • 1/2 tsp. kosher salt
  • 1/2 tsp. cracked black pepper
  • 1 tbsp. butter

How to: 

  • First, crack four large eggs into a medium bowl and add 1/2 teaspoon of kosher salt and cracked black pepper to taste. 
  • Using an electric hand mixer, beat the eggs until pale, lemon colored and frothy. 
  • In a medium non stick skillet, add one tablespoon of unsalted butter and set the pan on the stove. 
  • Pour the eggs into the pan over the butter and set the burner to medium. Working constantly, move the eggs to the center of the pan until almost set but still creamy.
  • Remove pan fro heat and continue to move the eggs until set. 
  • Serve immediately! 



  • 1 c. all purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla extract
  • 1 c. buttermilk
  • 1 large egg
  • Olive Oil 

How to:

  • Combine together one cup of all purpose flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon table salt, one heaping teaspoon baking soda, and one cup buttermilk. 
  • In a separate bowl, beat one large egg until foamy. 
  • Add egg to mixture and combine well.
  • Heat a large skillet or flat iron griddle over medium heat.
  • Brush with olive oil. Once the oil is shimmering, add the batter to the skillet using a 1/2 cup measure. 
  • Turn each pancake until golden colored and serve immediately 

Andy - Trinidadian Beef Stew


2 lbs of beef chunks, preferably marbled and not very lean

3-5 Garlic Cloves

A half piece of Ginger

Condiments: Cumin, herb de provence, smoked paprika, salt/pepper, flour

Beef stock 

Tomato paste

Optional: Cream of Coconut

2 Bay Leaves 

Spring of Thyme

Your favorite red wine. I prefer Malbecs or cabernet sauvignon. You want to use the wine you prefer as it will flavor the dish to your liking.




1.     season the beef with your favorite spices. I use Cumin, herb de province, smoked paprika, salt and pepper and refrigerate for 24 hours to allow the season to penetrate.

2.     coat a heavy duty dutch oven or large pot with olive oil and heat on medium high.

3.     Coat the beef with flour and brown in batches. Remove and set aside

4.     Lower the heat. Deglaze the pan with about a 1/4 bottle of red wine, allowing some time for the alcohol to evaporate. ~7 minutes.

5.     Add the beef back into the pan

6.     Add your garlic cloves. Convenience tip: Dorot Frozen garlic cubes are super convenient 

7.     Use some twine to hold the spring of thyme together and drop. Allows for easy removal towards the end of the dish

8.     Add bay leaves. Tip: Use the larger pieces for easier removal or wrap with the thyme herb bundle.

9.     Add some tomato paste. Tip: The paste sold in a tube is easiest and long lasting.

10.   Add your beef stock. For proportion, a good guidance is for the meat to be 3/4 of the way covered in liquid. 

11.   Optional: Add a hint of coconut cream. Some specialty stores for Asian/West-Indian markets sell it in solid form.

12.   Pre-heat oven to 350 degrees

13.   This is your opportunity to taste the broth and make adjustments.  Keep in mind that the longer you stew, the saltier it becomes. Use the taste of saline water to determine the right about of salt/seaoning and the tomato paste to determine the richness/thickness of the sauce you desire.

14.   For even cooking, add the dutch oven into the oven (covered) and let simmer for about 2 hours. Check every hour to ensure there’s enough liquid and add more stock if needed. The meat should be tender between 2-3 hours depending on thickness. Allow yourself at least 3 hours to dinner/lunch time.You won’t regret it.

James - Mac and Cheese with Lemon Pepper and Sour Cream

Mac and Cheese with Lemon Pepper and Sour Cream Recipe

Measurements in units of heart

In this order:

  • 2 fist fulls of elbow noodles
  • 2 Eggs
  • 2 long shakes of lemon pepper
  • 2 blocks of cheddar cheese
  • 2 scoops of sour cream
  • 2 chunks of butter
  • Enough milk to make it fluffy
  • Then mix it well
  • 1 handful of cheese for the crust

Steph & Max - Conception Manicotti

"Conception" Manicotti di Mama


  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 Yellow Onion (~3tbsp)
  • 2 Garlic Cloves 
  • 6 1/2 Cups whole, peeled canned tomatoes or crushed (28 oz cans X2)
  • 1 tbsp dried basil 
  • 2 tsp kosher salt
  • Fresh black pepper to taste


  • 4 Large Eggs
  • 1.5 cups Milk
  • 1 cup water
  • 2 cups flour
  • 3 tbsp melted butter
  • Non-stick spray for crepe maker 
  • Blend all ingredients together in a blender and let the batter sit for 1/2 hour. 


  • 3 cups Ricotta cheese
  • 2 large eggs
  • 1/2 cup parmigiano - reggiano (grated) 
  • 1/3 cup marscapone cheese
  • 1/2 cup fresh parsley
  • Lemon zest to taste
  • 1/2 tsp salt
  • 1/2 tsp black pepper 


  • 1 cup grated mozzerella 

Make Sauce:

  • Heat oil and sauce onion for 6 minutes
  • Add garlic and cook for 2 minutes.
  • Add tomatoes, basil, salt and pepper. 
  • Simmer uncovered for 2 hours. 

Make Crepes:

  • Blend ingredients in bender and let sit for 1/2 hour. 
  • Spray non-stick spray on crepe maker for first crepe only. 
  • Dip crepe maker into batter very quickly.
  • Flip crepe to cook both sides. 

Make Manicotti:

  • Stir together filling ingredients.
  • Spread an even thin layer of filling on crepe. 
  • Fold crepe over 3x. 
  • Spread 1 cup of sauce on baking dish before placing crepes on the dish. 
  • Assemble filled crepes in a ceramic dish.
  • Cover with sauce and grated mozzerlla 
  • Bake at 400℉ or 205℃  for 1/2 hour - 45 minutes until sauce bubbles and cheese browns. 



Marcel & Matthias - Shakshuka and Hummus

Marcel & Matthias


Hummus with Baharat-Beef

Baharat spice


·       1tsp black peppercorns

·       1tsp coriander seeds

·       1tsp cinnamon

·       1/2tsp cloves

·       1/2tsp allspice

·       2tsp cumin

·       1tsp cardamom

·       1/2 of a nutmeg



Pestle all spices in a mortar to a delicious powder. I recommend making the triple amount, because it is always good to have it in stock for all kinds of oriental flavored dishes!



·       Ingredients:

·       Olive oil

·       1 eggplant (cut into 0,5cm pieces)

·       2 red peppers (cut into same size)

·       1 chopped big onion

·       1 red chili

·       1 can chopped tomatoes (500g)

·       2 gloves finely chopped garlic

·       6 eggs

·       1tsp harissa

·       1 tbsp. tomato paste

·       1 tbsp. Baharat spice

·       salt, pepper

·       instant broth

·       sugar

·       fresh coriander

·       parsley

·       peppermint

·       1 lemon

·       Greek yogurt



Heat the olive oil (twice or even better triple the amount you'd usually use) in a large frying pan over medium heat. Add the eggplant. Fry till golden. Then add the onion and the red peppers and sauté till all is browned. Don't be impatient. You'll just get the rich flavor, if everything is roasted well. Then add the Baharat spice, the garlic, harissa, tomato paste and roast for another minute. Add the tomatoes, 1/2 a cup water and 1 tbsp. instant broth. Bring it to a gentle simmer and cook it for a further 10 minutes until you have a tasty thick sauce. Season with Salt, Pepper and maybe more Baharat spice. Add some sugar to reach a higher level of tastiness. 


Make six little dips in the sauce and break the eggs carefully into them. Swirl the egg whites a little bit with the sauce. Do not break the yolks! Simmer gently til the egg whites are set, but the yolks still runny - that's the artistry. Spread chopped parsley, green coriander, peppermint and the zest of a half a lemon over your new favorite dish. Drip some Greek yogurt over the Shakshuka, to let it look like a painting by Pollock. 


Hummus with Baharat-beef


·       1 large can chickpeas (500g when drained)

·       150g tahini (you can even add more)

·       3 gloves chopped garlic

·       ground coriander seeds

·       cumin

·       300g ground meat (I prefer a mix of lamb and beef)

·       1 chopped onion

·       50g nuts and raisins

·       Baharat spice to taste

·       sweet pepper powder

·       fresh parsley and coriander

·       zest of half a lemon



Drain the chickpeas and put them into a Bowl. Add the tahini, 1 chopped garlic and half a tsp of cumin and coriander seeds. Add a little bit of cold (!) water. Be careful - only a small amount. Then blend with an immersion blender until the hummus is super smooth with the texture of soft served ice cream. Add more water if too thick. You can also use a food processor. Season with Salt and Pepper. 

For the Baharat beef: Heat olive oil in a frying pan over medium heat. Add the ground meat and break it up as it browns. Then add the chopped onion, the nuts and raisins and sauté till the onions are softened and translucent (put a tbsp. of water in the pan, if the meat is starting to get too dark). Then add the rest of the garlic and some Baharat spice to it and let it cook for another minute. Taste and adjust with Salt and Pepper and more Baharat spice. Set pan aside. 

Plate the hummus on a big serving dish and create a well in the middle. Place the meat in it. Garnish with olive oil, sweet pepper powder, the herbs and the lemon zest. 

Serve the dishes with pita, white bread or (my favorite) yeast barm - the light sweetness of the barm fits absolutely perfectly. Guten Appetit (to say it in German)