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Honigkuchen (Gluten-Free Honey Cake)

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  Cooking spray 1 regular-size orange-spice herbal tea bag 1/2 cup hot water 1 1/2 cups gluten-free flour (such as Cup4Cup Multipurpose Flour) (about 7 5/8 ounces) 1/2 cup almond flour (about 1 3/4 ounces) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1 cup buckwheat honey, plus more for serving 1/3 cup vegetable oil 2 large eggs, separated 1/4 cup sliced almonds Mascarpone cheese, for serving Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray. Line bottom of pan with parchment paper; generously coat with cooking spray. Place tea bag in a small bowl; add 1/2 cup hot water, and let steep 4 minutes. Remove and discard tea bag. Let tea cool slightly, about 15 minutes. Whisk together flours, baking powder, baking soda, salt, and cinnamon in a medium bowl until combined. Whisk together honey, oil, egg yolks, and tea in a large bowl until combined. Add flour mixture to honey mixture,
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Sweet Potato Ice Cream

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Sweet potatoes 1 Peanut butter 2 Teaspoons Bananas 1 Chia Seeds 1 Teaspoon Seeds Dried Fruit   Cook the sweet potato in cubes at 200 ° C for about 25 minutes. Leave to freeze in the freezer overnight. Mix the sweet potato with banana, peanut butter and chia seeds until it becomes sweet. Put the ice cream in a bowl and decorate with berries and dried fruit.  
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Homemade Strozzapreti

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White flour 400 g (strong flour) Still water 200ml Salt a pinch   Put the flour in a heap on a pastry board. Make a hole in the middle of the flour and slowly add warm water as you begin to incorporate the flour with a fork. Start kneading with your hands, first with your fingertips and then, when the dough is more consistent, with your palms. You are aiming for a smooth and soft mixture. Make a ball and wrap it in plastic wrap. Let the strozzapreti dough rest for 15 minutes in a cool place. After the dough has rested, roll it out into a thin sheet of about 1.5 millimetres thick. Cut the pastry into 1.5 cm strips. At this point, roll up the strips with slightly moistened hands. Do not exert too much pressure, but proceed gently so as not to crush the dough. In this way you will get the classic rolled shape of strozzapreti. In the centre you will notice a sort of knot called the 'choke' in jargon. Repeat the operation until the dough is used up. This takes some practice to get r
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Salmon Tartare

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  1 (5 ounce) very fresh salmon fillet 1 teaspoon minced shallot 1 teaspoon minced fresh flat-leaf parsley 1 teaspoon minced fresh chives 1 teaspoon minced cornichon (small pickled cucumber) 1 teaspoon fresh lemon juice, or more to taste sea salt and freshly ground black pepper to taste Remove salmon skin and cut out the grey-colored bloodline so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl. Stir in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.
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Green Goddess Salad

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  Dressing 1 cup baby spinach 1 cup coarsely chopped fresh flat-leaf parsley ⅓ cup loosely packed fresh basil leaves 3 tablespoons chopped fresh chives 2 tablespoons coarsely chopped tarragon leaves ½ medium shallot, peeled, coarsely chopped 1 small garlic clove, peeled and chopped ½ teaspoon anchovy paste ¼ cup fresh lime juice (from 2 medium limes) 6 tablespoons olive oil ½ cup mayonnaise ¾ teaspoon kosher salt Salad 4 cups chopped green cabbage 4 cups chopped hearts of romaine 3 medium Persian cucumbers, sliced ½ cup thinly sliced green onions 1 medium ripe avocado, peeled and chopped ¼ cup chopped roasted, salted pistachios Combine spinach, parsley, basil, chives, tarragon, shallot, garlic, anchovy paste, and lime juice in a high-powered blender; blend and slowly add oil through top opening of blender until mixture is smooth, about 1 minute, scraping down sides if needed. Add mayonnaise and salt; blend until smooth. Cover and chill until read
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Vietnamese Fresh Spring Rolls

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  2 ounces rice vermicelli 8 rice wrappers (8.5 inch diameter) 8 large cooked shrimp - peeled, deveined and cut in half 2 leaves lettuce, chopped 3 tablespoons chopped fresh mint leaves 3 tablespoons chopped fresh cilantro 1 ⅓ tablespoons chopped fresh Thai basil   Sauces: ¼ cup water 2 tablespoons fresh lime juice 2 tablespoons white sugar 4 teaspoons fish sauce 1 clove garlic, minced ½ teaspoon garlic chili sauce 3 tablespoons hoisin sauce 1 teaspoon finely chopped peanuts   Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 5 minutes. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat; place 2 shrimp halves in a row across the center, add some vermicelli, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on
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Carrot and Leek Quesadillas

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2 tablespoons olive oil 2 leeks, white and light green parts only, halved lengthwise and thinly sliced 4 carrots (8 ounces), shredded (2 cups) 1/2 teaspoon cumin 1/2 teaspoon sea salt 1 teaspoon honey 1/2 teaspoon Sriracha or hot sauce 1 tablespoon fresh lime juice Four 7-inch fat-free flour tortillas 3 ounces sharp cheddar cheese, freshly grated (3/4 cup)   In a medium nonstick skillet, heat 1 tablespoon of the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Stir in the carrots and cook until the vegetables are nearly tender, about 4 minutes. Add the cumin, sea salt, honey, Sriracha, lime juice and 1/4 cup of water. Continue to cook until the liquid is absorbed and the carrot mixture is tender, about 3 minutes. Arrange the tortillas on a work surface. Sprinkle 1 tablespoon of cheese over half of each tortilla. Top each with the carrot mixture. Divide the remaining cheese between the tortillas and fol
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