This eye candy is an all-season darling - a perfect rustic treat in colder months as well as a delicious companion for picnic and lake trips on days of sunnier weather. It can be enjoyed fresh from the oven or cold, on its own or paired with a crunchy green salad.

Pre-heat the oven to 200 °C.

For the dough, mix the ground almonds, corn flour, ground walnuts, garlic, rosemary and salt with your hands and kneed them with the Pecorino, almond milk and coconut oil until you reach a crumbly homogenic mixture. Either line the quiche form with parchment paper or grease it with a little bit of olive oil. Press the crumbles evenly into the form and blind bake for 10 minutes.

Once the dough is ready, spread the tomato slices and red onion rings over the dough.

Heat a drizzle of olive oil in a pan and fry the yellow onion and rosemary until golden brown. Stir in the corn starch. Add the almond milk as well as the grated Pecorino, mix well and season to your liking. Pour the mixture over the tomatoes and onions and bake the quiche at 200 °C for 30 - 40 minutes until golden.

Bon appétit!

For the dough:

100g ground almonds

50g corn flour

50g ground walnuts

1 tsp garlic, finely chopped

1 tsp rosemary, chopped

1 tsp salt

50g Pecorino Romano, grated

2 tbsp almond milk

20g coconut oil

For the filling:

300g cherry tomatoes, sliced

1 big red onion, finely sliced into rings

1 yellow onion, finely chopped

200g Pecorino Romano, grated

200ml almond milk

1 tsp corn starch

2 tbsp rosemary, chopped

Salt & pepper, to taste

Olive oil



This delicious stew is an all-year highlight as its ingredients can be found easily throughout every season.
It’s very easy to make and the enchanting smells will not only imbue your kitchen with Middle Eastern aromas,
but also the homes around you, to your neighbours’ envious distress.
Feel free to serve it alongside a grain of your liking for a more substantial meal.


Heat olive oil in a big pan with a lid.  Add the onions and sauté until transparent (6-8 minutes). Add the garlic and sauté for another minute. Add the spices, agave syrup, orange juice and water. Cook for 1 minute.

Add the fennel, sweet potatoes, parsnip, carrots and dates. Mix well, then cover with the lid and cook for 40-50 minutes until all the vegetables are cooked and the mixture achieves a stew-like consistency. Check and stir from time to time in order to prevent burning. Season to taste.

To serve, place the stew into bowls. Add a dollop of Greek yoghurt, then top with coriander, flat leaf parsley, dill, as well as the fennel greens. Sprinkle with flaked almonds and enjoy!











Serves 4

2 onions, halved and finely sliced
4 garlic cloves, finely sliced

Small pinch of saffron
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground coriander
2 tsp ground cumin
1 tsp red chilli flakes
2 tsp agave syrup
Juice of 1 orange
400ml water

2 bulbs fennel, trimmed and coarsely chopped, leaves kept for topping
2 sweet potatoes, peeled and cubed
4 parsnips, peeled and cubed
5 carrots, peeled and sliced
1 handful dried pitted dates, chopped
Salt and pepper, to taste

Handful coriander leaves, finely chopped
Handful flat leaf parsley, finely chopped
Handful dill, finely chopped
1 pot of Greek yoghurt
Almonds flakes, chopped