PEACH BASIL BELLINIS
½ cup smooth peach puree (or peach nectar)
fresh basil leaves
In 4 chilled glasses place 2 tablespoons of peach puree and a basil leaf. Smash the basil a bit with a spoon to release some oil into the peaches, then remove the bruised leaf.
Fill glass to the top (about 6 ounces) of chilled prosecco. Serve with a fresh leaf of basil.
Preparation time: 10 minute(s)
Number of servings (yield): 4
SPICY PEACH ROSE WINE GRANITA
1 large ripe peach, roughly chopped
2 teaspoons honey or agave
1 fresno red chili, roughly chopped
3 cups rose
Combine all of the ingredients in the jar of a blender and puree until smooth. Pour ingredients into a freezer proof container (a cake pan). Freeze until solid, about 4 hours.
Use a fork to scrape the granita to a fine slush and then scoop into small bowls or glasses.
CLASSIC APPLE PIE WITH CINNAMON CREAM
for the pastry
200g salted, chilled butter, cubed
50g caster sugar
2 egg yolks
3-4 tablespoons ice water
for the filling
6 apples (used 3 Granny Smith and 3 Pink lady apples), sliced
3 heaped tablespoons muscavado (soft brown) sugar
1 teaspoon ground cinnamon (optional)
2 tablespoons corn flour/corn starch
pinch of salt
1 egg, beaten (for brushing the pastry)
for the cinnamon cream
1 cup cream whipped with 1 tablespoon of caster sugar
½-1 teaspoon ground cinnamon
To make the pastry, place the flour, butter and sugar in the bowl of a food processor then pulse until the mixture resembles rough bread crumbs.
Add the egg yolks and pulse until they are mixed in.
With the mixer running, slowly pour the water in, a spoon at a time, until the pastry comes together in a ball.
Remove from the food processor. Divide the mixture in two, with one piece being slightly bigger than the other (the bigger half will be for the bottom of the pie).
Roll the bigger half out on a floured surface, ensuring it’s big enough to cover the bottom of your pie dish.
Place the pie dish in the fridge and allow to chill.
Roll the remaining dough out and cut into 10 slices, approximately 1.5cm wide. Place on a piece of parchment paper and place in the fridge to chill for at least 15 minutes.
Pre-heat the oven to 180°c.
To make the filling, combine all the ingredients and mix well.
Remove the chilled pie case from the fridge and brush the edges with beaten egg yolk.
Place the filling in the chilled pie case then cover the pie with the remaining slices of pastry. crimp the edges and cut away any excess pastry.
Brush the pie with the remaining beaten egg and place in the oven.
Allow to bake for 30-40 minutes until golden brown and cooked through. If the pastry starts to brown too much, simply cover it with a piece of foil and continue baking.
Remove the pie from the oven and allow to chill to room temperature before serving with the cinnamon cream.
SLOW ROASTED CHERRY TOMATO AND GOAT’S CHEESE QUICHE
for the pastry
125g cold butter, cubed
1 egg yolk
3-4 tablespoons ice water
1 teaspoon salt
for the roasted tomatoes
100g cherry tomatoes, on the vine
3 tablespoons Balsamic vinegar
1 tablespoon olive oil
pinch of salt
pinch of sugar
for the filling
4 extra-large eggs
200g Crème fraîche
1 teaspoon sea salt flakes
1 teaspoon fresh white pepper
To make the pastry, combine the flour, butter and salt in the bowl of a food processor and pulse until the mixture resembles course breadcrumbs.
Add the egg yolk and with the motor running, add the cold water, spoon by spoon until the mixture comes together in a ball.
Tip out of the processor onto a floured surface and bring together into a disc.
Wrap in clingfilm and place in the fridge to rest for 15 minutes.
When the pastry has firmed up slightly, roll it out on a floured surface and cut into rounds which will fit your tart cases. Press into the tart cases and place in the fridge for 20 minutes.
To make the roasted tomatoes, pre-heat the oven to 200°c. Place the tomatoes in a small baking tray and drizzle over the oil and Balsamic vinegar and season with the salt and sugar.
Place in the oven and allow to roast for 30-45 minutes until the tomatoes are blistered but still keep their shape. Remove from the oven and turn the oven down to 180°c.
To make the quiches, whisk together the eggs, Crème fraîche, salt and pepper.
Remove the pastry from the fridge and place a few tomatoes into each pastry case.
Pour over the egg mixture and dot the surface with some of the chèvre.
Place in the oven and allow to bake for 10-12 minutes until the egg is just set but still a little jiggly in the middle.
Remove from the oven and allow to cool to room temperature before serving.
WILD BEETS, IBIZA
Wild Beets was founded by Cliff Grubin as a natural progression from his juice bar, Sejuiced at Benirras Beach and his series of juice cleanses, iPurify.
Cliff has spent much of his life investigating, researching and experimenting with food in a quest to live an aware and healthy life. Coming to the realisation that the world of health and food is mired in confusion and misinformation Cliff designed Wild Beets as a place where people can experience healthy choices and find out more without sacrificing on flavour and enjoyment.
Wild Beets is where judgement is left at the door. An aversion to labels and dogma lets people get curious about what they eat and how it serves them without any discomfort or fear. We’re here to facilitate an awareness of the role food has in our lives and to create a place for conscious eating – and, of course, to serve up some deliciousness too!
‘No labels, no rules, no dogma. We are raw, vegan, vegetarian, gluten-free, plant-based… all of those things. But we don’t align with any one style, and we don’t believe in fads or gimmicks. We believe that each body needs fresh food made with awareness.’
C. Venda de Llatzer, 9
07814 – Santa Gertrudis de Fruitera
Ibiza – Balearic Islands – Spain
recipe de Délice & Sarrasin, New York
(Makes 20 – 30 crêpes)
35 oz of farine de sarrasin(buckwheat flour)
50 oz of water
1.5 oz of salt
Rapidly whisk the batter ingredients in a large container until reaching a smooth consistency. Refrigerate overnight.
This savory batter can be used with any ingredients of your choice! Below is a recommended classic from Délice & Sarrasin, which is shown in the photos: La Chantou.
(To fill one crêpe)
Coconut oil (or butter or regular oil)
Salted butter to taste
Handful of gruyere cheese
2 thin slices of Parisian ham
Handful of mushrooms
Turn stove to 325 degrees fahrenheit (220 celsius), heating a large, round pan. Grease with butter or oil (coconut oil is best!), then spread a thin and even amount of the batter, allowing to cook for 2 – 3 minutes until crispy, flipping over halfway through.
Add salted butter on top of the cooked galette.
Crack one egg and spread across the galette.
Add a good handful of shredded gruyere cheese and two thin slices of ham (preferably Parisian ham).
Lightly cook sliced thinly sliced mushrooms in olive oil, garlic and parsley, then add to galette.
Fold the galette, closing the sides to create a rectangle. Complete with a small amount of salted butter on top and garnish with the same ingredients used in filling.
Délice & Sarrasin
20 Christopher Street, New York NY 10014