Tip the focaccia mix into a mixing bowl. Pour 300 grams of tepid water or rice milk into the mix, beating with a whisk until you have a smooth, thick batter. Add 50 grams extra virgin olive oil and combine until fully incorporated. Add 6 grams of sea salt, and mix again. Cover a tray with greased baking paper, pour the mix in, drizzle with extra virgin olive oil and leave in a warm place and leave to prove for 1 hour or until double in size.Bake in a preheated oven at 230°C no fan (215°C fan) for 15-16 minutes, or until the focaccia is slightly golden - brown and cooked through. Remove from the tray, drizzle over olive oil and sprinkle with...
Smoked Paprika Nomelette, courgette, red & yellow bell pepper, red cabbage, carrot, mushrooms, kimchi, green onion, and bulgogi sauce. Servings: 2 It makes 6 small (about 10 to 12 cm) pancakes. Ingredients 1 smoked pancake butter 150 gr filtered water 125 gr smoked paprika Nomelette dry mix 45 gr extra virgin olive oil 30 gr Kimchi30 gr courgette, finely sliced30 gr red bell pepper, finely sliced30 gr yellow bell pepper, finely sliced30 gr red cabbage, finely sliced15 gr diced mushrooms2 greens onions, finely sliced Extra virgin olive oil, to cook the pancakes Plant Hub Bulgogi sauce Toasted white sesame seedsMaldon flakes salt Gochugaru (Korean chili flakes)Coriander leaves Instructions In a medium bowl whisk water, Smoked Paprika Nomelette dry mix, water, and...
Put 25g of mix in a bowl (or blender), then add 50 g of water and 15g of olive extra virgin olive oil. Mix until there are no lumps. To cook, add one tablespoon of oil a on a low medium heat in a no stick pan (28 cm diameter), spread the oil evenly around the pan. Pour your mix and wait until start to get firm on the edges (approximately 2 minutes). Add your fillings on one side of the omelette (it can be anything like roasted vegetables, spinach, roasted mushrooms, or cheeze or your choice - check on our website for inspiration). Wait one minute more and then fold with a spatula. Wait one more minute. Ready...
INGREDIENTS: For the Nonmelette "egg" 1/2 cup Classic nonmelette dry mix 1 cup Water 1 tbsp Olive oil 2 tbsp Chives (or parsley leaves), minced 1 pinch Maldon Sea salt 1 pinch Freshly ground black peppercorn INGREDIENTS For the filling: 270 gr Potato, big size (1 unit), peeled, diced 1 unit Garlic clove, skin on, smashed Vegetable oil, to fry 120 gr Yellow onion, medium size (1 unit), sliced 1 tbsp Olive oil In a medium bowl whisk "nomelette" dry mix, water, and olive oil until well combined. Heat the oil in a medium frying pan, add the potatoes and fry them with the garlic clove until crispy, golden and tender. Transfer to a plate with paper towels on it tosoak...
