Recipes

1. For the avocado sauce, puree the fresh spinach leaves, basil, avocado, garlic cloves, spices and cooking cream in a blender or with a hand blender.
2. Fry the gnocchi in olive oil in a pan until they’re golden and slightly crispy before mixing with the sauce and heat briefly.
3. Finally, add the halved cocktail tomatoes. You can then enjoy your delicious dish with fried pine nuts.

In collaboration with @darumpflanzlich

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For the Gnocchi
400 g gnocchi
A little olive oil
1 handful of halved cocktail tomatoes

Ingredients for the sauce
1 avocado
200 ml (vegan) cooking cream
1 handful of fresh spinach leaves
1 handful of basil
1/2 lemon
2 tbsp yeast flakes
A little salt and pepper
Cloves of garlic

Toppings:
Sautéed pine nuts and fresh basil

1. Roughly mix the ingredients for the base and press into a baking tin lined with baking paper.
2. Then prepare the chocolate cream. To do this, blend all the ingredients for the chocolate cream until you have a smooth cream and there are no chunks left.
3. Pour the chocolate cream onto the base and place the cake in the fridge for at least 4 hours to firm up.

In collaboration with @b.ewusstleben

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For the base:
170g dates
100g almonds
30g walnuts
1.5 tbsp liquid coconut oil

For the chocolate cream:
Approx. 3 medium sized ripe avocados
250g dates
4-5 tbsp baking cocoa
Approx. 3-4 tbsp liquid coconut oil

Prepare the Sweet Potato Fries:

1. Preheat the oven to 200°C (400°F).
2. Peel and cut the sweet potatoes into thin fries. Place them on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and sprinkle garlic powder, smoked paprika, cumin, salt, and pepper. Toss to coat evenly.
4. Bake for around 30 minutes, flipping halfway through, until crispy and golden.

Make the Avocado Cream:

1. Scoop the flesh of the avocados into a blender.
2. Add Skyr or yoghurt, lemon juice, chilli powder, garlic powder, cumin, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.

Prepare the Toppings:

1. Boil the eggs for 5–6 minutes for a soft, runny yolk. Cool, peel, and set aside.
2. Crumble the feta and prepare the pomegranate seeds, parsley, and pistachios.

Assemble the Dish:

1. Spread the avocado cream onto a serving plate or bowl.
2. Add the baked sweet potato fries on top.
3. Garnish with soft-boiled eggs, feta, pomegranate seeds, pistachios, parsley, and optional chilli flakes for extra flavour.

In collaboration with@justunfrenchie

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For the Sweet Potato Fries:
2 sweet potatoes
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp cumin
Salt and pepper to taste

For the Avocado Cream:
2 ripe avocados
2–4 tbsp Skyr, plain yogurt, or Greek yogurt
Juice of 1 lemon
½ tsp chili powder
½ tsp garlic powder
½ tsp cumin
Salt and pepper to taste

Toppings:
2 soft-boiled eggs (cooked for 5–6 minutes)
50 g feta cheese (crumbled)
Pomegranate seeds
Chopped parsley
Crushed pistachios
Optional: extra chili flakes

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1. Preheat the oven to 200ºC/gas mark 6.
2. Slice off the top of the garlic bulb (the pointy end), and drizzle 1 tbsp. olive oil into the cloves. Wrap it up in kitchen foil and roast it in the oven for ±30 minutes until soft.
3. In the meantime, combine all the ingredients together for the batter and set aside to rest. If you have any lumps in the batter, use a hand blender to make it super smooth.
4. Wash the courgette and, using the grater or mandoline slicer, slice it horizontally into super thin slices.
5. Line a large baking tray (or two small ones) with baking paper. Dip each slice of courgette in the batter so it’s fully coated and place them onto the baking tray.
6. Turn the oven down to 200ºC/gas mark 4 and bake the courgette until golden brown and crispy, ±30 minutes.
7. While the courgette crisps are baking, make the avoioli. Squeeze the bottom of each roasted garlic clove to push it out of its skin into a bowl. Add the remaining ingredients and mash them together with a fork until smooth. Season to taste.
8. Make sure the courgette crisps have cooled, then serve with the avoioli.

1 small courgette (±250g)
Sea salt and pepper

For the batter:
40g all-purpose flour
50ml unsweetened almond milk
1 free-range egg
1 tsp. garlic powder
1 tsp. onion poder

For the avoioli:
1 small head of garlic
1 tbsp. extra-virgin olive oil
1 avocado, pit and skin removed
Juice of ½ lemon
Sea salt and pepper

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1. Cut the avocados in half, remove the pit and peel off the skin ensuring to keep it whole. Take the 4 empty avocado shells, fill them with water and freeze overnight.
2. To make the mousse, blend all the ingredients except the cocoa powder and chocolate in a food processor until smooth. Refrigerate for at least 30 minutes to set.
3. Remove the frozen avocado shells from the freezer. Put them ice-side down, skin-side up on a piece of parchment paper.
4. Melt the chocolate using the bain-marie method, then carefully pour it over the 4 skins, using a spoon to make sure it coats them smoothly. The chocolate will harden quickly.
5. Once the chocolate is firm, carefully separate the chocolate from the avocado shell and ice so you will be left with a beautiful chocolate shell.
   Trim any excess chocolate with a sharp knife and try to make the egg look like an actual avocado.
6. Spoon the mousse into the chocolate shells. Make sure the surface of the mousse is completely smooth, so the desserts look like avocado halves. Use a piece of baking paper that is slightly bigger than the avocado and cut a perfect circle in the centre that’s approximately the size of an avocado pit. Use this as a stencil to hold over the avocados and sieve cocoa powder onto the paper to draw a chocolate ‘pit’ on the surface of the mousse.
7. Serve garnished with microgreens or other decorations.

2 avocados
50 g coconut oil, melted
50 ml agave syrup
1 tbsp. maple syrup
1 tsp. vanilla essence
Zest and juice of ½ lime
±1 tbsp. cocoa powder, for dusting
60 g dark chocolate (70% or more cocoa)

To serve (optional): cress

1. For the puree cut the avocado in half and scoop out the flesh.
2. Blanch the mint in boiling water for 5 seconds.
3. Place in a food processor and add butter, salt and pepper. Blend and set aside.
4. Season the hake with salt and pepper, brush with oil, transfer to an oven dish and roast at 200ºC for 10 minutes.
5. Heat a little oil in a frying pan and sauté the potatoes until golden brown.
6. Serve the hake on a bed of avocado and mint purée, accompanied by baby potatoes.
7. Garnish with fresh mint and pink pepper.

2 medallions or skinless hake loins
6 boiled baby potatoes
2-3 sprigs of fresh mint or mint leaves
1 ripe avocado
Salt
Black pepper
15g butter at room temperature
Extra virgin olive oil

Topping options
Sprigs or sprouts
Pink pepper
Pomegranate

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1. To melt the chopped chocolate in a bain-marie, put the chocolate in a small bowl and place the bowl over a saucepan of hot water ensuring that the bottom of the bowl doesn’t touch the water. Simmer the water on a low heat while stirring the chocolate until it’s melted and smooth.
2. Blend the melted chocolate with the rest of the ingredients together in a food processor until super smooth, or alternatively use a hand whisk (this will take a bit longer). Spoon the mousse into 4 or 6 serving glasses or little bowls, then cover and refrigerate for at least 1 hour. I recommend martini glasses for an impressive presentation.
3. To serve, use a small sieve to dust some cocoa powder over the top of the mousse.

50g dark chocolate, roughly chopped

2 avocados, pits and skins removed

50g cocoa powder (+ extra for dusting)

2 tsp. vanilla extract

50ml maple syrup

Pinch of sea salt

1. Melt the coconut oil in a frying pan over a medium heat, add the oats and fry until golden brown. This may take a while.
2. Meanwhile, mix the avocado flesh with
   the maple syrup in a food processor until it’s thoroughly combined and smooth like butter.
3. Add all the other ingredients to the food processor, including the browned oats. Pulse until the mixture is as coarse or as fine as you like. Taste and adjust the maple syrup and/or cacao to your liking.
4. Line the baking tray with a piece of baking paper and spoon the mixture in, spreading it so it’s even.
5. Melt the chocolate in a bain-marie. Pour the chocolate over the oat mixture and spread it so the oats are evenly coated.
6. Decorate with coconut or edible flowers, if using, and freeze for at least 1 hour.
7. To serve, cut into bars. They can be stored in the fridge for at least 2 days.

100g coconut oil
100g oats
2 avocados, pits and skins removed
50ml maple syrup, or more to taste
100g pumpkin seeds
100g walnuts
3 tbsp. cacao powder, or more to taste
200g dates, finely chopped

For the chocolate topping:
100g dark chocolate, roughly chopped

To serve (optional): grated coconut,edible flowers

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1. Preheat oven to 200°C gas/mark 6. Spread the pumpkin cubes onto a baking tray lined with baking paper and drizzle with 1 tbsp. of truffle oil. Bake for ±30 minutes until soft.
2. Combine all the other ingredients together (except for the pastry, egg and truffle oil). Season with salt and pepper. Stir in the roasted pumpkin and divide into 4 portions.
3. Place one of the filo sheets onto your cutting board, brush with water, then lay a second sheet crosswise on top of the first. Spoon a portion of the stuffing into the centre of the pastry and roll it up. Twist the ends and use the twine to make a nice bow to secure them. Repeat 3 more times until you have 4 parcels.
4. Whisk the egg yolk and truffle oil together in a small bowl and brush it over the parcels. Put them on a baking tray lined with baking paper and bake for ±15 minutes until golden brown and crispy.
5. While the parcels bake, thinly slice one avocado and use your cookie cutters to make avocado stars.
6. Combine all the ingredients together for the truffle avonaise using a hand blender. Mix until super smooth and season to taste. If you don’t have a blender, you can use a whisk but it will take a little longer. Mash the avocado beforehand until smooth before whisking.
7. Serve on a platter decorated with pomegranate seeds, avocado stars and a sprig of fresh rosemary.

For the parcels:
500 g pumpkin or butternut squash, diced into 5cm cubes
1 small red onion, finely chopped
1 garlic clove, peeled and grated
1 sprig of fresh rosemary
410 g can of green or puy lentils, ±200g drained A handful of black olives, pitted
200 g feta cheese, crumbled
8 sheets of pre-made filo pastry
1 egg yolk
1 tbsp. truffle oil
Sea salt and pepper

For the truffle avonaise:
1 avocado, pit and skin removed
4 tbsp. truffle oil
2 tsp. truffle tapenade
Sea salt and pepper

To garnish:
1 avocado pomegranate seeds
1 sprig of fresh rosemary

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1. Preheat oven to 200°C/ gas mark 6.
2. Whisk together the curry paste, soy sauce and sunflower oil in a large bowl until thoroughly combined. Coat the mushrooms in the marinade, using a brush if you have one. Cover and set aside to rest for 15 minutes.
3. Grill the mushrooms in a grill pan until golden brown, turning them regularly. Then bake them in the oven, in an ovenproof grill pan or on a lined baking tray, for 15 minutes until soft, turning them a few times during cooking.
4. While the mushrooms are baking, toast the buns and stir the curry paste, 2 tbsp. boiling water and the sunflower oil into the mayonnaise in a small bowl.
5. If using, turn the avocados into avocado roses.
6. Arrange the mushrooms, guacamole, curried mayonnaise and buns, along with the avocado roses if you’re using them, on a counter or table to make your own DIY Portobello Burger Bar, as seen in the photo.

2 tbsp. curry paste
3 tbsp. soy sauce
6 tbsp. sunflower oil
6 portobello mushrooms
6 burger buns
1 serving of Guacamole

Optional: 2 avocados (to make 4 avocado roses)

For the curried mayonnaise:
1 tbsp. yellow curry paste
6 tbsp. sunflower oil
3-4 tbsp. mayonnaise

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1. Cut the avocado in half, remove the pit, and scoop out the flesh.
2. In a blender, combine the avocado flesh, sweetened condensed milk, and lime juice.
3. Blend until smooth and creamy.
4. Serve chilled in bowls or glasses. Optionally, garnish with lime zest for a fresh touch.

In collaboration with @spicynoemie

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1 ripe avocado (flesh only)

200 ml sweetened condensed milk

Juice of 1 lime

1. Preheat the oven to 200ºC. Scrub the potatoes and cut into 3 mm slices. Cut the courgette into 3 mm slices and the pepper into thin rings or strips.
2. In a bowl, mix the potato and courgette slices with the pepper. Add the avocado oil and season with pepper to taste. Spread the potato mixture over the baking sheet.
3. Bake the potato, courgette and pepper in the preheated oven for about 25 minutes.
4. Meanwhile, cut the salmon into strips. Halve the avocados, remove the stones and peel off the skin. Cut the avocado into slices.
5. Melt the butter in a saucepan. Remove the pan from the heat as soon as the butter has melted.
6. In the measuring cup of the stick mixer, place the egg yolk with the white wine vinegar. Place the stick mixer at the bottom of the measuring cup. Slowly pour in the melted butter and mix until smooth and thick. Season with salt and pepper.
7. Remove the baking sheet from the oven. Spread the avocado and salmon over the baking tray. Spoon over some hollandaise sauce and sprinkle with the herbs. Serve the traybake with the rest of the sauce.

Recipe Tip

• Replace the salmon with crispy bacon or slices of boiled egg.
• Add the herbs to the sauce with the stick mixer for a deliciously herby sauce

2 avocados

3 tbsp avocado oil

700g waxy potatoes

1 courgette

1 red pointed pepper or bell pepper

200 g smoked salmon

100 g unsalted butter

1 egg yolk

2 tsp white wine vinegar

3 tbsp coarsely chopped chervil, parsley or dill