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Gazpacho; Patatas Bravas with Aioli; Churros with Chocolate Coconut Ganache
Prep. 20 min
Total 2 h 20 min
4 portions
Ingredients
Gazpacho
-
plum tomatoes halved500 g
-
green pepper cut in pieces (3cm)30 g
-
onion quartered20 g
-
cucumber cut in pieces40 g
-
garlic clove1
-
white wine vinegar15 g
-
extra virgin olive oil to taste25 - 50 g
-
ice cubes4
-
salt½ tsp
Patatas Bravas with Aioli
-
sunflower oil250 g
-
garlic cloves4
-
Dijon mustard½ tsp
-
apple cider vinegar1 Tbsp
-
aquafaba (tinned chickpea liquid)3 Tbsp
-
salt plus ½ tsp, or to taste1 pinch
-
red onions quartered60 g
-
olive oil1 Tbsp
-
fresh red chilli halved, deseeded if desired, cut in pieces1
-
ground cayenne pepper1 pinch
-
smoked paprika1 pinch
-
floury potatoes peeled, cut in pieces (2-3 cm)800 - 850 g
-
tinned chopped tomatoes400 g
-
water100 g
Churros
-
caster sugar plus 1 Tbsp60 g
-
ground cinnamon2 tsp
-
olive oil10 g
-
water300 g
-
natural vanilla extract¼ tsp
-
salt¼ tsp
-
baking powder1 tsp
-
plain flour150 g
-
sunflower oil400 g
Chocolate Coconut Ganache
-
coconut cream170 g
-
dark chocolate (70% cocoa solids) (vegan), small pieces or callets175 g
-
natural vanilla extract½ tsp
Nutrition per 1 portion
Calories
1762 kcal /
7371 kJ
Protein
16 g
Fat
138 g
Carbohydrates
122 g
Fibre
16 g
Saturated Fat
36 g
Sodium
904 mg
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