TOMATO, RED ONION AND PECORINO QUICHE

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

SPICY KOREAN SHIITAKE, OYSTER MUSHROOM AND SICHUAN PEPPER STEW

We love all things Korean and hot, and only very few things beat the unique and citrusy taste of our beloved Sichuan peppercorns.
This dish unites all these features in a warming stew to give you the temporary sensation of being slightly further from home, but in a good and tasty way.

SPICY KOREAN SHIITAKE AND SICHUAN PEPPER STEW

Cook the rice according to instructions.

Heat up the peanut oil in a big skillet. Add the onions and sauté, whilst stirring regularly, until completely soft (7-10 minutes).  Sprinkle with some salt. Mix well and remove from the skillet.

Clean the skillet with a kitchen paper towel. Heat the peanut oil and add the shiitake and oyster mushrooms. Sauté for 3 minutes. Add the zucchini and carrots. Sauté until soft (about 10 minutes). Add the garlic and ginger and cook for another minute. Add the gochujang paste, ground Sichuan peppercorns, red chilli flakes, tamari, maple syrup as well as the fried onions. Mix well and season to taste.

To serve, place the stew on top of the rice and adorn with sliced spring onions and sesame seeds.

Rice (or any other favourite grain), to serve

2 tbsp peanut oil
2 large yellow onions, halved and finely sliced
300g shiitake mushrooms, cleaned with kitchen paper and cut into strips
200g oyster mushrooms, cleaned with kitchen paper and cut into strips
2 courgettes, grated
2 carrots, peeled and grated
6 cloves garlic, minced
1 tbsp minced ginger
2 tbsp Korean gochujang paste (or less if you like it mild)
1,5 tbsp Sichuan peppercorns, ground in a blender or mortar
1 tsp red chilli flakes
1,5 tbsp tamari
1,5 tbsp maple syrup
Salt and pepper, to taste
Spring onions and black and white sesame seeds, for topping

SPICY KOREAN SHIITAKE AND SICHUAN PEPPER STEW