Gazpacho; Patatas Bravas with Aioli; Churros with Chocolate Coconut Ganache

Gazpacho; Patatas Bravas with Aioli; Churros with Chocolate Coconut Ganache

4.5 2 rating

Prep. 20 min

Total 2 h 20 min

4 portions

Ingredients

Gazpacho

plum tomatoes halved
500 g
green pepper cut in pieces (3cm)
30 g
onion quartered
20 g
cucumber cut in pieces
40 g
garlic clove
1
white wine vinegar
15 g
extra virgin olive oil to taste
25 - 50 g
ice cubes
4
salt
½ tsp

Patatas Bravas with Aioli

sunflower oil
250 g
garlic cloves
4
Dijon mustard
½ tsp
apple cider vinegar
1 Tbsp
aquafaba (tinned chickpea liquid)
3 Tbsp
salt plus ½ tsp, or to taste
1 pinch
red onions quartered
60 g
olive oil
1 Tbsp
fresh red chilli halved, deseeded if desired, cut in pieces
1
ground cayenne pepper
1 pinch
smoked paprika
1 pinch
floury potatoes peeled, cut in pieces (2-3 cm)
800 - 850 g
tinned chopped tomatoes
400 g
water
100 g

Churros

caster sugar plus 1 Tbsp
60 g
ground cinnamon
2 tsp
olive oil
10 g
water
300 g
natural vanilla extract
¼ tsp
salt
¼ tsp
baking powder
1 tsp
plain flour
150 g
sunflower oil
400 g

Chocolate Coconut Ganache

coconut cream
170 g
dark chocolate (70% cocoa solids) (vegan), small pieces or callets
175 g
natural vanilla extract
½ tsp

Difficulty

medium

Nutrition per 1 portion

Sodium 904 mg

Protein 16 g

Calories 7371 kJ / 1762 kcal

Fat 138 g

Fibre 16 g

Saturated Fat 36 g

Carbohydrates 122 g

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