Oliver's KItchen

OLIVER’s KITCHEN

Oliver J. Harrison with Photography by Laura & Nora Ingalls

This book is dedicated to my father, Nicholas Charleston Harrison, whose passion for playing the piano while enjoying a well–made Sazerac seems to be the perfect alchemy for creating many magical moments.

TABLE OF CONTENTS INTRODUCTION // BRUNCH // 08 SNACKS // 22 COCKTAILS // 32 DESSERTS // 44

06

Introduction Oliver’s notes was founded by Oliver James Harrison Jr. a mere eight years ago. However, Oliver’s inspiration began many years before. His grandfather, Oliver James Harrison Sr. instigated a love of lively music and dazzling cuisine.

After World War II he had a thirst for travelling and knowing all the nooks and crannies of different cultures food. Oliver’s grandfather developed a unique familiarity with European cuisine. He frequented many restaurants as well as locals’ kitchens scouring for information on techniques and ideas. He was often recognized by his large, leather briefcase, which was chockfull of bright, blue inked pages poking out of the brim. At the end of the fleeting years in Europe the infamous notebook was on its way back to the states. His Grandfather picked apart all his notes and after some time had small, loosely wrapped black book that we now adoringly call Oliver’s Notes.

Over the years he would continue to revise and perfect these recipes. Years went swiftly by until tragedy struck. Oliver James Harrison Jr.’s parents were ripped away from both Oliver James Harrison Jr and Sr. One now daughterless the other an orphan they were left with only each other. Oliver Sr. did what the only thing he knew how. He turned on some jazz and began to cook. Slowly they began to heal. Oliver Jr. first smiled again while in the kitchen with his grandfather while Sinatra’s voice floated alongside the aroma of bread baking.

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OLIVER’s KITCHEN

The joy of cooking never stopped for Oliver Jr. He craved the knowledge and formal education from a renowned culinary school. He was accepted and hurriedly enrolled himself into the prestigious Johnson and Wales. In attempt to ensure wild success for his ultimate dream of starting his own restaurant. He supplemented his culinary school education with a degree in Accounting. Equipped with both a business and culinary mind Oliver Jr. jumped into the restaurant business with two feet forward. Oliver’s Notes was created to embody both Oliver Jr. and Oliver Sr. For this reason, American and European cuisine and techniques are intertwined to create inimitable dishes. Oliver Jr. and Sr. believe that every kitchen should be filled with delectable food and good jazz music booming. Jazz danced in the kitchen as dishes bubbled, baked and steamed. Music and food connect people of different ages, cultures, and identities. It played an integral role in healing Oliver Jr and Sr from the death of their loved ones. They hope to create a space where other individuals can find sanctuary. Oliver Jr. created a restaurant to share his passion and to aid those in need of a first smile.

Food is music to the body Music is food to the heart Gregory David Roberts

BRUNCH

07

01.

BRUNCH

10

OLIVER’s KITCHEN

makes enough for 2

Cook Time: 45 min.

Warm Coconut Oats If you’re longing for a cold and fruity breakfast, this lovely goat milk rice with homemade compote is simply divine! It’s not long anymore that we can have these delicious summer fruits this year, so making compotes is definitely a good way to enjoy them a few weeks longer. Of course you can also serve this breakfast warm during autumn and winter, maybe with a nice apple compote instead.

Directions Start with preheating the oven to 160°C (360°F) top/ bottom heat and line a baking sheet with baking paper.

Puree the bananas and stir in the rape seed oil. Blend all remaining ingredients in a mixing bowl, then add the banana-rape seed oil-mix and stir in thoroughly – you can also use your hands.

Spread the granola mixture evenly on the baking sheet and roast the vegan banana-coconut sugar-granola for 20 minutes – turn the granola after 10 minutes, so it´s evenly roasted. Afterwards let the granola cool down on a cooling rack, before you fill it into a storage jar.

Toppings plant milk apple slices pomegranate seeds

Ingredients 1 cup ripe bananas lemon juice 3/4 cup gluten-free oat flakes or similar 1/3 cup millet flakes or other

flakes 1 tablespoon puffed rice – unsweetened (you can also just

use amaranth, if you don´t want to buy both) 1/4 cup puffed amaranth – unsweetened (or puffed millet or

similar) 1/4 cup sesame seeds 1/4 cup pumpkin seeds 1/3 cup rape seed oil 1/3 cup coconut sugar 3 tsp Ceylon cinnamon 1 pinch ground vanilla

BRUNCH

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12

OLIVER’s KITCHEN

BRUNCH

13

makes enough for 2

Cook Time: 15 min.

Pomegranate-Beetroot Drink & Peanut Butter Nicecream Simple, but very delicious drink, which is not only a great treat for hot summer days it also brightens up any dark winter day. They’ll last for a week and are easy to grab and go.

Directions

Ingredients

Peel bananas, cut them into thin slices and freeze them

ripe bananas, peeled

overnight or for a few hours (if you don’t have time, you can

1 beetroot

also use a few ice cubes in addition for the drink, but then the

1 pomegranate

taste is not quite as intense).

Peel and cut the beetroot, deseed the pomegranate, then juice the pomegranate seeds and beetroot

14

200ml almond milk 1-2 tbsp cashew butter 1 pinch of ground vanilla

Toppings

(if you have a Sage Bluicer, you can let the juice run straight into

2 tbsp grated coconut

the blender).

2 tbsp pomegranate seeds

Mix the juice together with the frozen banana and the remaining ingredients to a smoothie. Fill the pomegranate-beetroot drink into smoothie glasses and top with grated coconut, pomegranate seeds and berries.

(raspberries, blueberries)

OLIVER’s KITCHEN

2 tbsp fresh berries

MAKES 12

Cook Time: 20 min.

Oatmeal–Zucchini Muffin Cups Make these when you know you’ll have busy mornings. They’ll last for a wweek and are easy to grab and go. There are supposed to be breakfast muffins, so they arent overly sweet, but if you want to add 1/4 cup maple syrup, then go for it. I love these because hidden zucchini gives an extra greens boost.

Directions

Ingredients

Preheat the oven to 350oF. Grease the muffin pan with the coconut oil.

Coconut oil, for the pan 3 cups rolled oats 1/2 cup plain Almond Milk

In a large bowl, mix together the oats, almond milk, and butter, zucchini, bananas, hemp seeds, baking power, vanilla, cinnamon, and salt until well combined.

1/4 cup creamy almond

butter 1 large zucchini, grated 4 ripe bananas, mashed 2 tablespoons hemp

Fill the muffin pan until full or slightly overflowing.

Bake for 20 minutes or until a toothpick comes out clean. Let cool 10 minutes before transferring to a cooling rack to cool completely. Muffins will last up to a week in a airtight container.

seeds 1 tablespoon baking powder 1 teaspoon pure vanilla extract 11/2 teaspoons ground cinnamon 1/4 teaspoons pink

Himalayan salt

BRUNCH

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“Stopping by Woods On a Snowy Evening” Whose woods these are I think I know.

His house is in the village though; He will not see me stopping here To watch his woods fill up with snow.

My little horse must think it queer To stop without a farmhouse near Between the woods and frozen lake The darkest evening of the year.

He gives his harness bells a shake To ask if there is some mistake.

The only other sound’s the sweep Of easy wind and downy flake.

The woods are lovely, dark and deep, But I have promises to keep, And miles to go before I sleep, And miles to go before I sleep.

Robert Frost

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OLIVER’s KITCHEN

I want a little sugar in my bowl I want a little sweetness down in my soul I could stand some lovin,’oh so bad I feel so funny I feel so sad Nina Simone

BRUNCH

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Great pairing with Hot Tea + Waffles

18

OLIVER’s KITCHEN

makes enough for 2

Cook Time: 45 min.

Buckwheat Waffles with Fried Eggs Try to make sure to have enough time each weekend to fully enjoy a lovely and long breakfast. Of course we love to celebrate a meaningful moment with food – especially on the weekends we love to come together with family or friends and take the time to fully enjoy a long meal together.

Directions Start with the guacamole. Mash the avocado flesh with a fork, stir in the lemon juice, spices, salt and pepper. Chop the onion finely and stir in the mashed avocado together with the pressed garlic and basil or coriander.

Toppings plant milk apple slices pomegranate seeds

Ingredients

Taste, if you want to add more salt or spices. For the waffles, separate the eggs, beat the egg whites for 30-60 seconds. Put the egg yolks aside for a moment.

3 organic eggs

Mix buckwheat flour, cornstarch and backing powder.

Sieve the flour blend. Beat the soft butter together with the sugar and salt for 1-2 minutes, then add egg yolks one after the other.

1/2 soft butter

3/4 buckwheat flour 1/3 cornstarch

5 tsp baking powder 1 tbsp sugar 1 tsp salt 225ml milk or vegetable milk we used coconut milk

Now alternately stir in the milk and flour mixture with a whisk by hand, finally fold in the egg whites with a silicone spatula in 3 portions.

coconut oil or butter to grease the waffle maker

Let the waffle batter rest for 15 minutes, preheat and grease the waffle maker, then bake the waffle batter in portions. Now fry the eggs in some butter or similar. Fry on medium heat, then salt and pepper. Immediately serve the gluten-free buckwheat waffles with guacamole and fried egg.

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enjoy the process.

20

OLIVER’s KITCHEN

makes enough for 2

Cook Time: 30 min.

Goat-Rice Pudding with Peach-Apricot-Compote If you’re longing for a cold and fruity breakfast, this lovely goat milk rice with homemade compote is simply divine! It’s not long anymore that we can have these delicious summer fruits this year, so making compotes is definitely a good way to enjoy them a few weeks longer. Of course you can also serve this breakfast warm during autumn and winter, maybe with a nice apple compote instead.

Directions

Toppings

Bring the goat milk to boil with a little pinch of salt, add the pudding rice and cook on low heat for about 25-30 minutes (as recommended on the packing instructions) – stir occasionally.

1 tbsp coconut flakes or

Meanwhile pit the peaches and apricots, slices them in thin wedges and place them together with the sugar in a pot, add little water (max. 200ml), so the fruit is slightly covered and add the tea strainer with the lavender.

Add the lemon juice and ground vanilla, bring everything to boil and let simmer for 10-15 minutes. Afterwards remove the tea strainer and thicken the peach-apricotecompote with the cornstarch (mix 3-4 tbsp liquid with the cornstach and stir this into the compote) or fill the soft fruits into a jar and the liquid into a carafe, which you can serve to the rice pudding.

similar 1 handfull red currants or raspberries

Ingredients 1/2 pudding rice

1000ml goat milk

(or another one, if you don´t like the taste.)

1 pinch of salt 1/3 mix of peaches and

apricots 1 tbsp lemon juice 5 tbsp sugar 1 pinch of ground vanilla 1-2 tsp dried lavender

optional 1 tea infuser for the dried lavender 1-2 tsp cornstarch

BRUNCH

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02.

SNACKS

24

OLIVER’s KITCHEN

makes enough for 4

Cook Time: 35 min.

Homemade Plum Jam Next to apples, pears and quinces we also had so many plums in the garden this year. We absolutely love to make this gluten-free plum cake but as we had so many plums left, homemade plum jam seemed like a good idea! It’s such a simple recipe, but so delicious and such a wonderful treat in the morning. We love to eat it with our polenta at the moment, such a good combination!

Directions

Ingredients

Rinse the plums, halve and decore them. Add the plums into a large bowl and stir in thoroughly the sugar, clove and cardamom.

ripe plums

Now stir in the cinnamon sticks. Let the plums infuse for 2 hours, so they have enough time to release the juice.

Afterwards place the plum mixture in a ofenproof dish (or jam pot, if you have) and bake for 2.5-3 hours at 180°C (360°C) – check every 20 minutes and stir the plum mix for a moment.

1 pinch ground cardamom

1/2 sugar 2 cinnamon sticks 1 pinch ground clove

In the end the plum mix should have a jam consistency remember, that after cooling down it will be even more thick and firm. Last but not least remove the cinnamon sticks and purée the plum jam a bit, if you like it more smooth.

SNACKS

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OLIVER’s KITCHEN

SNACKS

27

makes enough for 8

Cook Time: 20 min.

Mango–Avocado Bruschetta Here creamy avocado is quickly charred on the grill for another layer of texture and flavor. Combined with sweet mango and red pepper, tart lime, and fresh cilantro, it makes an unexpectedly delicious topping for bruschetta.

Directions

Ingredients

Heat a grill pan over medium high heat and brush pan and

4 tbsp. extra virgin olive oil

avocado slices with oil. Grill avocado until just charred,

1 avocado

about 1 minute per side. Cut into 1/4 –inch pieces.

1 mango 3 tbsp. diced red onion

Preheat oven to 400oF. In a medium bowl, mix avocado,

2 tbsp fresh cilantro

mango, onion, lime juice, bell pepper, cilantro, garlic, and 2

1 garlic clove, finely

tablesppons oil. Season with salt and pepper.

chopped sea salt and freshly ground

Brush both sides of bread slices with remaining oil. Toast on

pepper

a baking sheet until golden, about 4 minutes flipping bread

1 small baguette, cut into

halfway through. Serve toasts topped with mango–avocado

16 slices

mixture.

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OLIVER’s KITCHEN

MAKES 6

Cook Time: 15 min.

Avocado Salad It’s all about using an abundance of fresh ingredients and a complimentary blend of flavors.

You’ll love that it’s easy to throw together, no cooking is required, and it’s an inexpensive side.

Especially during summer when all these fruits and veggies are in season. It’s filling and something you can feel great about serving and will easily be a highlight of any meal.

Directions Preheat the oven to 350oF. Grease the muffin pan with the coconut oil.

In a large bowl, mix together the oats, almond milk, and butter, zucchini, bananas, hemp seeds, baking power, vanilla, cinnamon, and salt until well combined.

Ingredients 1 medium (12 oz) English cucumber, cut into quarters through the length then sliced 16 oz. grape tomatoes 1/2 small red onion, sliced

into small pieces

Fill the muffin pan until full or slightly overflowing. Bake

2 medium avocados (firm

for 20 minutes or until a toothpick comes out clean. Let

but ripe), sliced into bite size

cool 10 minutes before transferring to a cooling rack to

pieces

cool completely. Muffins will last up to a week in a airtight container.

Dressing 11/2 Tbsp fresh lemon juice 1 1/2 Tbsp red wine vinegar 31/2 Tbsp extra virgin olive oil 1 tsp honey 11/2 tsp minced garlic 1/4 cup chopped cilantro 1/4 cup chopped parsley 1/2 tsp dried oregano

Salt and freshly ground black pepper

SNACKS

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great appetizer with friends and family!

30

OLIVER’s KITCHEN

makes enough for 8

Cook Time: 35 min.

Dutch Baby with Mushrooms and Curry Hummus This gluten-free dutch baby is the perfect and easy savory breakfast or simple dinner! We love the combination of egg, hummus and mushrooms and it’s such a great side idea. Especially with all the wonderful mushrooms in fall, it’s the perfect autumn treat.

Directions Beat the eggs with a hand mixer, then beat in the milk for 1 minute. Mix the gluten-free flour, sugar and salt and stir into the liquid ingredients with a whisk, then stir in the dried thyme – let the batter rest for 20 minutes.

Meanwhile preheat the oven to 220°C/440°F top and bottom heat and place an iron pan in the oven.

Meanwhile, mix the hummus with the curry. After the 20 minutes, take the pan out of the oven with an oven glove and let the butter melt completely in the hot pan – swirling the pan so that the butter covers all sides of the pan.

Toppings 150g hummus 1/2-1 tsp curry spice 1 handful of mushrooms 1 tbsp coconut oil 1 egg fresh dill salt & pepper

Ingredients 3/4 gluten-free flour

160ml milk, room temperature 3 eggs, room temp.

Then stir the melted butter into the batter and pour the batter

(size M/L)

into the pan. Put the pan in the oven and bake the gluten-free

50g butter

Dutch Baby for 15-20 minutes.

1/2 tbsp sugar 1 pinch of salt

In the meantime, cut the mushrooms into slices and fry them

1 tsp dried thyme

in coconut oil for 2-3 minutes, then season salt & pepper. Fry the egg. When the Dutch Baby is ready, take the pan out of the oven with an oven glove, spread the hummus on it and top with the fried egg, mushrooms, dill, salt and pepper.

SNACKS

31

03.

Cocktails

34

OLIVER’s KITCHEN

makes enough for 1

Cook Time: 10 min.

Fizzy Sour This delicious drink is my go to and one of the best drinks for you (at least on the alchol scale, since blanco tequila is the most unprocessed alcohol ). Its light and fresh with a nice little kick.

Directions In a glass, stir together bourbon, orange bitters, and brown sugar syrup. Place a handful of ice over top and stir. You could also blend this up with ice and garnish with extra bourbon for a extra kick!

Ingredients 1.5 oz bourbon 1 oz orange bitters 0.5 oz brown sugar syrup 1 egg whites Ice cube

Square bourbon, house made sour mix, orange bitters, brown sugar simple syrup, egg whites, Bordeaux cherry ice cube.

COCKTAILS

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36

OLIVER’s KITCHEN

COCKTAILS

37

Great pairing with pavlova with rhubarb

38

OLIVER’s KITCHEN

makes enough for 2

Cook Time: 45 min.

Cranberry Rosemary Shrub This Cranberry Rosemary Shrub Cocktail is the perfect Thanksgiving cocktail! A homemade cranberry shrub with hints of black pepper, rosemary, and cinnamon is combined with bourbon and seltzer for a festive and colorful drink.

Directions In a 2 quart saucepan, combine the fruit, sugar, vinegar, rosemary and black peppercorn.Bring it to a boil over medium heat.Then add the cinnamon stick.Lower the heat and let it simmer for 10 minutes. Strain and cool before using in your drink How to Store Homemade Shrub Store the shrub in the refrigerator for up to 4 weeks. A glass jar works well for storage.

Ingredients Cranberries Apple cider vinegar Granulated sugar Cinnamon stick Fresh rosemary Black peppercorns Bourbon Seltzer

COCKTAILS

39

makes enough for 1

Cook Time: 8 hours 20 min.

An Even Better Bloody Mary With a ton of depth and flavor, this is no ordinary bloody since its made with infused vodka. We campe up with this recipe when my friend suggested infusing the vodka to make it that much better, and boy was he right. Just know that infusing vodka takes at least a day, so you’ll want to do that the day before you want your bloodies

Directions

Ingredients

In a large mason jar, add the vodka, tomatoe juice, garlic,

2 oz infused vodka

worcestershire sauce, Sriracha, celery salt, pepper, and

4 oz tomato juice

lemon juice. Shake until combined, then poor into a cup

1/2 teaspoon minced garlic

over ice. Serve with the olives and bacon on a skewer, along

1 teaspoon worcestershire

with the celery stick and lemon slice.

sauce 1 teaspoon Sriracha sauce

In a large mason jar or pitcher, place the vodka, horseradish,

1/2 teaspoon celery salt

pepper flakes, dill, garlic, tomatoes, peppercorns, and

pinch of black pepper

lemon. Cover and shake well. Place in the fridge for 8 hours

0.4 oz fresh lemon juice

or up to overnight, occasionally shaking. Strain the mixture

3 green Spainish olives

through a fine strainer.

2 cooked bacon strips 1 stalk celery heart 1 lemon slice

VODKA

VODKA VODKA

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OLIVER’s KITCHEN

MAKES 1

Cook Time: 10 min.

Summer Mimosa This is a fun take on the traditional brunch bubbly (and good any time of the day!). Skip the prosciutto–wrapped cantaloupe balls to save time–they definitely aren’t needed, just enjoyable.

Directions Pour the Prosecco into a champagne glass. Slowly add the cantaloupe juice, stirring. Put the cantaloupe balls on a long

Ingredients 7 oz dry Prosecco 3 oz cantaloupe juice

skewer, wrap the prosciutto around them, and place in the

1 small piece cantaloupe

glass to garnish.

1 piece prosciutto

MAKES 1

Cook Time: 10 min.

Oliver’s Whiskey This recipe is one of my absoulte go tos on a sunday afternoon. I wont go near the stuff, if its not my cup of tea. Whiskey is pretty much a classic. Here is a nice twist on an ordinary whiskey on the rocks

Directions Pour the whiskey in a glass and add the ginger ice cubes.

Let sit for 5 minutes, until the ice cubes melt slightly. Stir to combine. Garnish with the thyme.

Ingredients 2 oz aged whiskey 3 ginger–infused Ice cubes 1 spring thyme

COCKTAILS

41

06

OLIVER’s KITCHEN

makes enough for 4

Cook Time: 35 min.

Rosé Sangria My wife currently is obssesed with rose. Yeah, her and everybody else. I love this take on classic sangria–it’s light, fresh, and sweet. Make a pitcher for a gathering, especially on a warm summer afternoon while outside barbecuing, if possible.

Directions In a high–powered blender, combine 2 cups of the strawberries and 1/2 cup of the mango and blend until pureed. Strain the mixture into a large pitcher,using a spoon or spatula to press down on the mixture to get as much juice out as possible.

Discard the pulp.

Add the basil, sparkling water, vodka, rosé, and the remaining

Ingredients 3 cups sliced strawberries 1 diced mango 1/2 cup chopped basil 8 oz cranberry or raspberry– flavored sparkling water 8 oz rasberry flavored vodka 1 bottle sparkling rosé

1 cup strawberries and 1/2 cup mango to the pitcher. Stir to combine. Chill for 30 minutes or up to 2 hours. Serve over ice

COCKTAILS

07

04.

Desserts

46

OLIVER’s KITCHEN

makes enough for 4

Cook Time: 35 min.

Honey-Cheesecake Ice Cream Snowballs

Next to apples, pears and quinces we also had so many plums in the garden this year. We absolutely love to make this gluten-free plum cake but as we had so many plums left, homemade plum jam seemed like a good idea! It’s such a simple recipe, but so delicious and such a wonderful treat in the morning. We love to eat it with our polenta at the moment, such a good combination!

Directions

Ingredients

Start by mixing the cream cheese with the greek yogurt, honey

1/2 cream cheese

and vanilla in a mixing bowl. Afterwards whip the heavy cream and fold it in 3-4 portions into the cream cheese mix. Fill the ice cream mixture into a large loaf pan or similar and place into the freezer over night.

On the next day place 2-3 plates in your freezer as storage for the ice cream scoops. Now put on the disposable gloves and shape the snowballs – start with an ice cream scoop and then use your hands to make a more compact shape.

Place the ice cream scoops for 1 hour in the freezer until they are more firm, meanwhile prepare the almond brittle: chop the almonds very fine in an electric food chopper. Then let the sugar caramelize in a large pan on medium heat until the sugar is completely dissolved, then stir in the salt, gingerbread spice, cinnamon and butter.

1/2 greek yogurt 1/4 heavy cream 3/4 honey (you can use either liquid honey or if you have firm honey you can heat it a bit until it´s more liquid, but let it cool down before you stir it into the cream cheese) 1 tsp vanilla extract 1/2 almonds 1/2 sugar 1 tbsp butter 1 tsp gingerbread spice 1 tsp cinnamon 1 pinch salt

Afterwards stir in quickly the chopped almonds, fill the brittle on a sheet of baking paper, place a second sheet of baking paper on top and roll out the brittle as thin as possible with a rolling pin.

If you want to serve the ice cream, then you can use cinnamon sticks, almonds, sugared cranberries and rosemary for decoration.

DESSERTS

47

Emily Dickinson

“Success is counted sweetest” Success is counted sweetest By those who ne’er succeed.

To comprehend a nectar Requires sorest need.

Not one of all the purple Host Who took the Flag today Can tell the definition So clear of victory As he defeated – dying – On whose forbidden ear The distant strains of triumph Burst agonized and clear!

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OLIVER’s KITCHEN

John Keats

“The day is gone, and all its sweets are gone” The day is gone, and all its sweets are gone!

Sweet voice, sweet lips, soft hand, and softer breast, Warm breath, light whisper, tender semitone, Bright eyes, accomplished shape, and lang’rous waist!

Faded the flower and all its budded charms, Faded the sight of beauty from my eyes, Faded the shape of beauty from my arms, Faded the voice, warmth, whiteness, paradise!

Vanished unseasonably at shut of eve, When the dusk holiday—or holinight— Of fragrant-curtained love begins to weave The woof of darkness thick, for hid delight; But, as I’ve read love’s missal through today

DESSERTS

49

32

a must have for thanksgiving

50

OLIVER’s KITCHEN

makes enough for 2

Cook Time: 30 min.

Plum Pie with Cinnamon Serve it with whipped cream or vanilla ice cream and everyone will love it! As the past weeks were quite cloudy it almost felt a little bit like autumn when the whole kitchen was smelling like pie and cinnamon – simply wonderful!

Directions

Ingredients

Mix flour, sugar and salt in a mixing bowl. Cut the cold butter into small cubes, add and knead in quickly for 1 minute, then

1/2 rice flour or gluten-free flour mix for cakes

knead in the eggs.

3/4 coconut blossom sugar or sugar

Add the cold water in tablespoons until the pastry is smooth,

1 pinch of salt

then flatten the pastry and wrap in plastic wrap – leave in the

3/4 cold butter

fridge for 1 hour (or longer). In the meantime, rinse the plums,

2 eggs (size M or L)

pit them and cut them into thin slices.

4-6 tbsp of water

Add sugar, cornstarch, cinnamon and vanilla and mix

Plum filling

thoroughly with the plums. Butter and flour the tart pan or

1/2 plums

springform pan. Preheat the oven to 200°C/390°F top and

2 tbsp lemon juice

bottom heat. Take about two thirds of the pastry out of the

140g sugar

refrigerator, knead smoothly, place on a floured piece of baking

3 tbsp cornstarch

paper, sprinkle with flour and roll out thinly.

11/2 tsp Ceylon cinnamon 1 pinch of ground vanilla

Place the pastry upside down with the baking paper on the tart

In addition

pan, gently pull the baking paper off and press the pastry into

1 egg yolk

the tart pan, cut off the excess edge or if you use a springform

1 tbsp cane sugar

pan leave a 3cm high pastry edge at the side. Prick the bottom

whipped cream or vanilla

several times with a fork. Spread the plum filling on the bottom

icecream

– evenly as possible. Now cut the classic pie strips for the pie.

Place the pastry strips on the filling and strengthen or decorate the edge with some remaining pastry. Finally, whisk an egg yolk with 1 tablespoon of water and brush the pie pastry with it, sprinkle 1 tablespoon of cane sugar. Bake the gluten-free plum pie for 45 minutes until the crust turns brown (if the crust turns brown too quickly, cover the top with a piece of aluminum foil). Let the gluten-free plum pie cool down for at least 30 minutes before cutting.

DESSERTS

51

great appetizer with friends and family!

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OLIVER’s KITCHEN

makes enough for 2

Cook Time: 30 min.

Blood Orange-Berry Pavlova with Berry Sauce The simple things sometimes really are the best and as many of you guys requested it, here you go!

Enjoy it as long as the blood oranges are still in season. Its simple and easy and looks absolutely beautiful!

Directions

Ingredients

Preheat the oven to 120°C top/bottom heat. Then separate the eggs

6 eggs (size M/L)

and beat the egg whites semi stiff, then add 1-2 tbsp sugar and

1/2 superfine sugar

continue beating.

1/2 heavy cream

1 pinch ground vanilla Add gradually the sugar until the meringue is thick and glossy and

1 pck blueberries

you can´t feel anymore the sugar, when you rub a bit meringue

1 pck raspberries

between your fingers – the beating will take about 5-10 minutes.

2-3 blood oranges 1/2 frozen berries

Now fill the meringue into a pastry bag with a star shaped icing tip

3-4 tbsp sugar

and then shape a pavlova on your circle. Start by doing the bottom,

(maybe 1 tbsp cornstarch)

then „raise“ the sides, so in the middle will be space to fill in the

2 blood oranges

whipped cream.

Then bake the pavlova for about 90 minutes. After baking leave the pavlova in the oven with a slightly opened oven door until it is cooled down. While baking you can prepare the berry sauce. For that just bring the frozen berries and 300ml water to boil and let simmer until the berries are soft. Then purée the berries and strain the sauce. Fill the berry sauce in a small saucepan, add the sugar and let simmer until the sauce is thick enough.

When the pavlova isn´t warm anymore, whip the heavy cream together with the ground vanilla and fill it into the pavlova. Top the pavlova with fresh berries and blood orange slices. At last pour some berry sauce over the pavlova. Serve the remaining berry sauce together with the single blood orange-berry pavlova pieces.

DESSERTS

53

54

OLIVER’s KITCHEN

makes enough for 2

Cook Time: 30 min.

Matcha Coconut Tart It has the perfect texture and taste and it’s also refined sugar free. No need to add a bunch of fluff to a recip that only needs a little love to make it better.

Directions

Ingredients

Preheat oven to 350F. Grease a 9-inch pie dish with a removable

10 soft, dried dates (the

bottom. To prepare crust, toast coconut in oven for a few

best one there for are

minutes until lightly brown. Let cool completely.

Medjool dates) 1/3 cashews

In a food processor, mix coconut, flour, butter, powdered sugar and salt until dough just becomes to form a ball.

1/3 pumpkin seeds

sesame seeds

Firmly press the mixture into the bottom and sides of the pie

3 tsp cinnamon

dish. Freeze for 10 minutes.

1 pinch of salt 1 tbsp coconut oil

Then bake for 20 minutes. Let cool completely on a wire rack.

1 tbsp matcha

To prepare matcha mousse, sprinkle gelatin powder in 2

1/2 coconut yogurt

tablespoons water. Let stand for 5 minutes. Mix matcha powder

1/2 maple syrup

with another 2 tablespoons water to form a paste. Then mix it

100ml coconut milk

with the gelatin until smooth.

1 pinch of vanilla

Beat the egg yolks until light and creamy, about 5 minutes. Mix in the matcha mixture. Beat in the melted white chocolate until combined. Whip the heavy cream until it becomes stiff. Add the cream to the matcha mixture and fold with a spatula until it becomes one liquid.

Toppings a bit of matcha coconut flakes pumpkin seeds sesame seeds thai basil

Remove cooled pie crust from the pan. Pour the matcha filling in and smooth the top with a spatula. Refrigerate the tart until set, about 3 hours, or preferably overnight. Garnish with fresh strawberries and shredded coconuts.

DESSERTS

55

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