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1. Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.
2. Rinse and drain the almonds and place into a blender along with filtered water, pitted dates, and chopped vanilla bean.
3. Blend on highest speed for 1 minute or so.
4. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This took me about 3-5 minutes to get all the milk out.
5. Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine.
6. Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting. Enjoy with Peanut Butter Chocolate Chip Cookies for a real treat. This milk is also lovely with cereal.
7. Notes: If your dates or vanilla bean are dry/stiff, soak in water to soften before use. You can also use another sweetener of your choice like maple syrup. Same goes for vanilla – feel free to use vanilla extract for a more subtle vanilla flavour.

oh She glows

1. Place onion and garlic in a food processor and pulse 5 or 6 times.
2. Add beans, oats, corn, green onion, cumin, curry powder, and cayenne. Season with salt and pepper and pulse 8 times. Scrape downs sides of the bowl and pulse an additional 5 to 8 times (depending on desired texture).
3. Place mixture into a mixing bowl, cover with plastic wrap and place in the refrigerator for at least two hours.
4. Remove chilled mixture from refrigerator and stir in breadcrumbs. Adjust seasonings.
5. Pour oil into a heavy bottom skillet and place over medium. Form mixture into four equal patties. Cook patties for 5 to 7 minutes on each side or until a crust develops and the patties are heated through.
6. Remove patties from heat and place onto burger buns. Assemble burger with toppings and condiments of your choice and serve.

1. Put the eggs and the sugar in a large bowl, and using an electric mixer, beat until thick and pale, about 6 to 8 minutes.
2. Put the flour and baking powder in a separate bowl and beat together to combine. Sift a third of the flour mixture over the egg mixture, carefully folding to combine using a spatula, then add the remaining mixture in two additions in the same way.
3. Take a large spoonful of the batter and add this to a small bowl along with the butter, mixing them together to lighten the butter.
4. Pour the butter mixture into the batter and gently fold together to combine.
5. Press a sheet of plastic wrap onto the surface of the batter, then put it in the refrigerator to chill for at least 3 hours before baking. (The mixture can be chilled for up to two days at this stage.)
6. To make the lemon glaze, put the lemon juice, zest, and powdered sugar in a medium bowl and mix together using a wooden spoon until you have a smooth, pourable glaze. Press a piece of plastic wrap onto the surface of the glaze until needed—this will help to prevent it from forming a crust.
7. An hour before baking, grease a 12-hole madeleine pan very well and dust with a little flour, tapping out the excess. Transfer the pan to the freezer to chill.
8. Preheat the oven to 425°F.
9. When you are ready to bake, spoon the batter into the madeleine molds. You don’t need to spread it out, as this will happen as the madeleines bake.
10. Bake for 8 to 10 minutes until the edges have started to brown.
11. Remove from the oven and immediately turn out onto a wire rack. Let cool for 10 minutes

Pâtisserie made Simple

1. In a blender, combine flour, sugar, salt, milk, eggs, and butter.
2. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
3. Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
4. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)

1. Halve the sprouts and thinly slice them into ribbons lengthwise. Rub the slices gently between your fingers to separate the layers and put them into a large bowl. 2. In a 12-inch nonstick skillet set over medium-high heat, cook the bacon until crisp, 5 to 7 minutes. Transfer to a paper towel–lined plate to drain. 3. Pour off all but 1 tablespoon of the rendered bacon fat from the pan and return the pan to medium-high heat. Add the sprouts, salt, and pepper, and cook, stirring frequently, until browned, 4 to 5 minutes. 4. Transfer the sprouts to a large bowl, crumble the bacon on top, and add the apple pieces and cheese. Toss to combine, divide among 4 plates, and serve. Makes 4 servings.

Step 1 Line a baking sheet with a silicone mat or parchment paper. Step 2 Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes. Step 3 Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups). Step 4 Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour. Step 5 Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath. Step 6 Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours. Step 7 Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before. Step 8 Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour. Step 9 Preheat oven to 375 degrees F (190 degrees C). Step 10 Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds. Step 11 Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.

to make the dough for the buns, combine the water, milk, yeast, and 1 teaspoon of the sugar in a bowl and whisk together. let the mixture sit until the yeast is activated and foamy, about 10 minutes.

in the bowl of a stand mixer fitted with the dough hook, combine both flours, the salt, and the remaining 3/4 cups sugar. mix the dry ingredients together on low speed. keep the mixer running and slowly pour in the yeast mixture followed by the oil. increase the speed to medium and knead the dough until it is smooth and pulls away from the sides of the bowl, 5 to 7 minutes. if it does not start to pull away from the sides, add more flour, a tablespoon or two at a time. turn the dough out onto a clean work surface quickly so that you can oil your stand mixer bowl. transfer the dough back into the oiled bowl, flipping once to coat both sides, and cover the bowl loosely with plastic wrap or a clean kitchen towel. let the dough rise until doubled in size, 1 to 2 hours.

In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder. Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips.

PREPARATION:

• Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
• Place cupcake liners in a standard muffin tin. (Note 9)

CUPCAKE BATTER:

• Whisk Dry: Whisk flour, baking powder and salt in a large bowl. Set aside.
• Heat Milk-Butter: Place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter. Do not let milk bubble and boil (foam ok). Cover and leave in microwave to keep very warm (stove: cover with lid and leave on turned off stove). (Note 10)
• Mix eggs: In a separate, preferably heavy based glass bowl, beat eggs for 30 seconds on speed 6 of a handheld beater.
• Add sugar: With the beater still going, pour the sugar in over 30 seconds.
• Beat until tripled: Beat eggs for 6 minutes on speed 8, or until tripled in volume and almost pure white.
• Add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Stop beating, add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
• Temper milk: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 3/4 cups of the Egg Batter into the hot milk (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
• Slowly add milk: With the beater on Speed 1, pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
• Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.

BAKE:

• Fill muffin tin: Pour batter into muffin tin, filling 2/3 of the way up. Do not fill more (causes flat / sunken surfaces). Easiest to use a standard ice cream scoop with lever.
• Bake 22 minutes or until golden and toothpick inserted into middle comes out clean.

COOL & FROST:

• Remove from oven. Cool just 2 minutes then use a fork to help remove and place on cooling rack. Cool completely before icing with frosting of choice (Note 11 for ideas), or cream and fresh berries or jam.

Cut all the vegetables into a salad bowl, make the vinagrette mix together. Make Tuna Salad, and scoop on the site of the bowl.