COMFORT FOOD: The book

COMFORT FOOD n A COLLECTION OF WARM AND COSY RECIPES

CHRISTIAAN ALERS

COMFORT FOOD The Book

By Christiaan Alers

www.christiaanalers.com

Comfort food is warm and cosy.

It’s food that makes you happy and comforts you or food to share with your friends and family.

Above that, comfort food is often easy and quick to make.

That leaves lots of time to enjoy it!

Bread bowl with creamy pumpkin soup

9

Authentic spaghetti alla carbonara

11

Hots & Brats Hot dogs

12

Belgian beef stew

15

Homemade pizza

16

Homemade crispy french fries

19

Crispy chocolate bacon

23

Oven baked nachos

24

Delicious banana french toast

29

Homemade donuts

31

The best brownies

32

Mnm topped chocolate cake

35

Chocolate chip cookies

36

Homemade creme brĂťlĂŠe

38

Nutella & banana stuffed croissant

41

Chocolate frosted vanilla cupcake

43

Freakshake

44

Easy tiramisu cake

47

American fluffy pancakes

49

Crispy coated magnum

50

Dark chocolate waffles

52

The perfect hot chocolate

55

MEALS "

BREAD BOWL WITH

CREAMY PUMPKIN SOUP

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Especially in winter, there’s nothing better than dunking crusty bread into a big bowl of creamy pumpkin soup

INGREDIENTS 2.5kg pumpkin 1 brown onion, peeled and quartered 3 cloves garlic, skin on 3 tbsp. olive oil Salt and pepper, to season 1l of chicken stock 300ml thickened cream

METHOD Preheat your oven to 180ºC and line a baking tray with baking paper.

Peel, deseed and cut pumpkin into large chunks (or smaller chunks if you want it to cook quicker!). Place it on the tray, along with the onion and garlic and drizzle with the oil. Season with salt and pepper. Cook until the pumpkin is soft (around 40-50 minutes).

Once the pumpkin/onion/garlic (squeeze from skin) has cooked, place into a blender along with the chicken stock and blend until smooth. You might like to hold back on the stock and check your soup consistency. If you like thicker soup, hold back on the stock a bit more. If you like a more liquid soup, add more stock or water.

Add the cream, blend until smooth.

Serves 6 9

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AUthentiC

SPaghetti alla carbonara

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METHOD

INGREDIENTS 450 g dry spaghetti 4 large eggs, as fresh as possible 250 g guanciale, pancetta or slab bacon, cubed 100 g freshly grated Parmigiano-Reggiano 100 g freshly grated Pecorino Freshly cracked black pepper Sea salt

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Spaghetti alla Carbonara: When it’s good, it can make your eyes roll back in your head with pleasure. It lurks there, beckoning, batting its eyelashes on Italian menus. When you don’t order it, you usually end up wishing you had.

Bring about 6 litres of generously salted water (it should taste like the ocean) to a boil. Add the spaghetti and cook for 8 to 10 minutes or until al dente.

When the pasta is done, reserve 120ml of the water, then drain.

While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale and sauté for about 3 minutes, or until the meat is crispy and golden and has rendered its fat. Turn off the heat.

In a small bowl whisk the eggs and the cheeses until well-combined.

Return the guanciale pan to medium heat, and add half of the reserved pasta water to the pan. Toss in the spaghetti and agitate the pan over the heat for a few seconds until the bubbling subsides. Much of the water will evaporate Remove the pan from the heat and add the egg mixture and stirring quickly until the eggs thicken. The residual heat will cook the eggs, but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water.

Season liberally with freshly cracked black pepper. Taste for seasoning; depending on the kind of pork used, it may not need any salt.

Divide the pasta into bowls and serve immediately.

Serves 4 to 6 11

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hots & brats

HOTdogs

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METHOD

INGREDIENTS 4 hot dogs 4 hot dog buns 3 tablespoons yellow mustard 60 g bread-and-butter pickle slices 4 slices cooked bacon, crumbled ( optional) 1 onion for roasted onion slices 45 g freshly grated Parmigiano-Reggiano 50 g rucola

Cook the hot dogs according to the package directions.

Split and toast or grill the buns.

Place the hot dogs in the buns and, dividing equally, top with the mustard, pickles, rucola, onion and finish off with Parmigiano-Reggiano.

Serves 4 12

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There was once a man who lived by the side of the road and sold hot dogs. He was hard of hearing so he had no radio - he had trouble with his eyes, so he read no newspapers and of course he didn’t look at television. But he sold very good hot dogs. He put up signs on the highway telling everyone how good they were, he stood on the side of the road and cried out to all that past ‘buy a hot dog, they are the best in town.

Belgian

beef stew

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METHOD

INGREDIENTS 1 kg of beef chuck, cut into 5 cm cubes 30 g flour 60 g unsalted butter 4 slices bacon, finely chopped 6 cloves garlic, finely chopped 3 medium yellow onions 500 ml Belgian dark brown beer (plus extra for drinking) 250 g beef stock 2 tbsp. dark brown sugar 2 tbsp. apple cider vinegar 3 sprigs thyme 3 sprigs parsley, plus extra for garnish 2 sprigs tarragon 3 fresh bay leaves Salt and Pepper to taste Bread, for serving

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If You Can Resist Drinking your Belgian Beer, Use it to Make a Classic Belgian Recipe

Slice the onions thinly, lengthwise, set aside with the chopped garlic.

Place the cubed beef in a bowl, salt and pepper. Add the flour, then toss the beef to coat the cubes.

Brown the Beef. Add 30 g butter to your Dutch oven, cook over medium-high heat. Brown the beef in batches (about 8 minutes per batch).

Set aside on a plate for later. Cook the bacon until the fat is rendered, about 8 minutes. Add the chopped garlic, sliced onions and remaining butter.

Cook until the onions are caramelized, about 30 minutes. Warning – when the onion start to brown, you may mistakenly think they are ready, but they aren’t.

You really do need the entire 30 minutes to achieve the full caramelization.

Add half the beer; cook and reduce, scraping the bottom, about 4 minutes.

Return the browned beef back to the pot along with the remaining beer, stock, sugar, vinegar, thyme, parsley, tarragon, bay leaves (note: if you prefer, you can tie the herbs into a bouquet garnish and remove after cooking), and salt and pepper. Bring to a boil. Then reduce heat to medium-low. Cook, covered, until the beef is tender, about 1 ½ – 2 hours.

Sprinkle chopped parsley on top, serve with hearty bread.

Serves 4 - 6 14

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Homemade

pizza

m METHOD

INGREDIENTS For pizza bottom: 120 ml warm water (about 45°C) 21 g instant yeast 300 ml water, at room temperature 30 ml extra-virgin olive oil 600 g bread flour, plus more for dusting 8 g salt For pizza: olive oil tomato sauce goat cheese meat tomatoes desired toppings

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A (very, very) Hot Oven

Combine warm water and yeast in a 500 ml measuring cup. In the bowl of a stand mixer, combine 500 g of bread flour and 8 g salt.

Add 300 ml water to yeast/water mixture, and add to the flour mixture along with the olive oil. Beat on medium speed for 3 minutes, and then stir in as much of the remaining flour as you can. Turn dough out onto floured surface and knead for several minutes. Place dough back in bowl, cover with a wet tea towel, and let rise until doubled, about 1- 1 1/2 hours.

Place pizza stone in oven and heat at 300°C for at least 30 minutes.

Punch dough down and divide in half. Shape each half into a neat ball, and let rest on the counter for 5 minutes. Roll each half into a pizza round and place on parchment paper. Brush edges of crust with olive oil. Spread tomato sauce over dough, put on the meat, sprinkle with cheese, and add toppings.

Slide pizza peel under parchment paper and transfer pizza to preheated stone, using a flicking motion. Bake for 8-12 minutes, or until crust and cheese are browned.

17

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Homemade

crispy French fries

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Crispy edges, soft centers; extra-crispy French fries baked not fried – so you can feel good about eating them!

INGREDIENTS

METHOD

Seasoning Mix:

Combine seasoning ingredients in a small bowl; set aside.

Wash and peel the potatoes. Cut off the ends. With a very sharp knife, cut the potatoes into thin slices about half a centimetre wide.

30 g seasoned salt 5 g chili powder 0,5 g dried basil 1 g cumin 1 g black pepper For the Fries: 3 medium russet potatoes (russet are the best choice for perfect crispy fries) 15 - 30 ml olive oil 25 g grated Parmesan (optional)

Add the fries to a large bowl and cover with cold water. Allow them to soak for at least 30 minutes but they can soak for as long as overnight.

(Place in the fridge if soaking more than an hour). After the fries have soaked, drain, rinse, and lay the fries on a paper towel lined cooling rack to dry while you preheat the oven to 200°C. Blot the tops with additional paper towels to absorb any excess moisture.

Line a baking pan with parchment paper or foil and spray with non-stick spray.

Make sure the previously used bowl is dry and add the potatoes to it, add 15 30 ml of oil and 10 - 15 g of the seasoning mixture based on how much salt you prefer. Toss around to mix.

Evenly line the baking pan with the fries in a single layer. Don’t overlap or the fries won’t cook properly. Bake for about 30 minutes, flipping with a spatula once or twice after 15 minutes of cooking. Increase heat to 230 degrees and continue baking until the edges look a little burnt!

Sprinkle the fries with the other half of the seasoning mix and Parmesan cheese (optional). Serve immediately.

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snacks "

crispy

chocolate bacon

m

METHOD

INGREDIENTS 12 thick-sliced bacon strips (about 500 g) 12 wooden skewers (30 cm) 170g white candy coating, chopped 180 g semisweet chocolate chips 15 g shortening

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You will not believe how incredible these taste until you make them!

Thread each bacon strip onto a wooden skewer. Place on a rack in a large baking pan. Bake at 200°C for 20-25 minutes or until crisp. Cool completely.

In a microwave, melt candy coating; stir until smooth. Combine chocolate chips and shortening; melt in a microwave and stir until smooth.

With pastry brushes, coat bacon on both sides with melted coatings. Top each strip as desired. Place on waxed paper-lined baking sheets. Refrigerate until firm. Store in the refrigerator.

Optional toppings: chopped dried apple chips, apricots and crystallized ginger, finely chopped pecans and pistachios, toasted coconut, kosher salt, brown sugar, cayenne pepper and coarsely ground black pepper

Serves 12 23

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oven baked

nachos

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METHOD

INGREDIENTS 150 g chopped onion 1/2 green bell pepper, chopped, optional 170 g chili powder 50 g ground cumin 1 can (250 g) tomato sauce salt and freshly ground black pepper, to taste Tortilla chips, 1 large bag 2 plum tomatoes, diced 4 green onions, thinly sliced jalapeño pepper rings or diced jalapeño peppers 500 g shredded Cheddar and Monterey Jack cheese blend salsa guacamole

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Delicious nachos are perfect for a big game day gathering.

Brown onions in a skillet or sauté pan over medium heat until the onions are softened. Add green bell pepper, chili powder, cumin and tomato sauce.

Simmer over low heat for about 15 to 20 minutes. Taste and add salt and pepper, as needed.

Heat oven to 190°C. Spread some of the beef and bean mixture on each chip and arrange the chips in a single layer on the large baking dish or ovenproof plate, or use smaller ovenproof plates or dishes.

Sprinkle the layer with a little of the diced tomato and sliced green onions.

Sprinkle each chip with some of the cheese and make another layer of chips.

Repeat with the tomato, green onions, peppers, and top with more cheese.

Bake for 8 to 12 minutes, until the cheese is melted and bubbly.

Serves 6 - 8 24

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sweets "

delicious banana

french toast

m

METHOD

INGREDIENTS thick slices of bread 4 eggs 60 ml milk or cream 30 ml orange juice 10 g sugar 8 g vanilla pinch salt 30 g butter 2 ripe but firm bananas, sliced thick 55 g brown sugar, packed sprinkle of cinnamon chocolate sauce

Preheat an oven to 180°C. In a large, shallow bowl, whisk together the eggs, milk, orange juice, sugar, vanilla, and salt. Add bread to the egg mixture and turn gently to coat evenly. Let stand until the bread has soaked up some of the egg mixture, about 1 minute.

Place on medium-high heat until hot. Add bacon grease to melt. Remove the bread from the egg mixture, letting the excess liquid drip back into the bowl and place on the hot skillet. Cook until the bottoms are golden brown, about 2 minutes. Flip and cook the other sides until golden brown, about 2 minutes more. Place the bread on a baking sheet, transfer to the oven and bake until the center of the bread is heated through but still moist, about 10 minutes.

While the French Toast is in the oven, peel and slice bananas. Wipe out skillet with a paper towel and add the butter and brown sugar on medium high, use a wooden spoon to combine and let melt, then add bananas in a thin layer.

Allow to bubble a bit then flip the banana slices over one at a time. Cook until bananas are lightly brown (2-3 minutes) Serve the French Toast piping hot, topped with spoonfuls of the caramelized bananas and chocolate sauce.

Serves 2 29

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homemade

donuts

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METHOD

INGREDIENTS 100 g sifted unbleached whole wheat flour 25 g Truvia Baking Blend Natural Sweetener 3 g cinnamon 1 g salt 3 g baking powder 1 g baking soda 1 g pure vanilla extract 2 egg whites 15 g melted butter 150 ml fat free milk Your favourite toppings – cinnamon and sugar, powdered sugar, vanilla bean glaze (recipe below), melted chocolate, strawberries

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Donuts have a special place in our hearts.

Preheat oven to 180 degrees Celsius. Grease your donut pan with a baking spray that has flour in it. Mix flour, sugar, cinnamon, salt, baking powder and baking soda in a large mixing bowl.

In a smaller bowl, gently whisk together egg whites, melted butter, skim milk and vanilla. Stir wet mixture into the dry ingredients.

Fill donut pan until each is about 3 quarters full making sure you don’t overfill.

Bake for 14-17 minutes. Donuts should be golden brown and an inserted toothpick should come out clean. Allow to cool for 5-10 minutes.

Tip donuts out onto a wire rack. Tap on the back of the pan if you have a few sticky ones. Top with anything you like. For a vanilla glaze, mix 100 g of powdered sugar, 5 ml milk and a splash of vanilla extract.

31

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the best

brownies

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INGREDIENTS 120 g white sugar 60 g unsweetened cocoa powder 100 g all-purpose flour 1 g salt 1 g baking powder 115 ml butter melted, then cooled 2 eggs 1 g vanilla

METHOD Melt butter and set aside to cool slightly.

In a medium bowl, beat two eggs with the vanilla. Add in and gently stir dry ingredients. Pour the melted butter into brownie mixture and mix until just incorporated.

Spread batter in a prepared 20cm pan and bake for 20-22 minutes at 180 degrees.

32

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I am a sucker for a good box mix brownie. I know, I know, it’s like against Foodie Law to say such a thing, but I can’t help it.

mnm topped

chocolate cake

m

INGREDIENTS 120 grams granulated sugar 4 extra large eggs, at room temperature 100 grams cake flour, sifted (if you use allpurpose flour 120 grams) 20 grams unsweetened cocoa powder mnm’s

METHOD Take the eggs out from the fridge ahead of time or soak them for a few minutes in a bowl of warm water.

Preheat the oven to 170 degrees Celsius Butter and flour (or spray with baking spray) a 20cm pan. Put the eggs and sugar in the bowl of your stand mixer. Beat the eggs until very fluffy and pale yellow (about 15 minutes on medium/high speed). To test that it has been beaten enough, let some of the mixture fall into the bowl, if it remains “sitting” on top it means that it’s ready.

Sift the flour and cocoa powder on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon, from bottom to top. Pour the batter into the prepared pan. Don’t smooth the top or bang the pan on the counter, leave it as it is!

Bake for 40 minutes or until a toothpick inserted into the center comes out clean. (Don’t open the oven for the first 20 minutes!)

Turn off the oven but leave the chocolate cake inside (put a wooden spoon to keep the oven door slightly open) for at least 10 minutes so it can cool down slowly. After that, remove it from the oven, let it cool 10 more minutes, loosen around the edges with a knife and let it cool.

Serves 6 35

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chocolate chip

cookies

m

METHOD

INGREDIENTS 115 g of salted butter 115 g white sugar (I like to use raw cane sugar with a coarser texture) 50 g packed light brown sugar 5 g vanilla 1 egg 130 g all purpose flour 1 g baking soda 3 g salt (but I always add a little extra) 130 g chocolate chips (I use a combination of chocolate chips and chocolate chunks)

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CHEERS, COOKIE FRIENDS

Preheat the oven to 180 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot - but it should be almost entirely in liquid form.

Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).

Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough).

Add the chocolate chips and incorporate with your hands.

Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. Warning, friends: DO NOT OVER BAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet. They’ll be pale and puffy.

Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.

Serves 12 cookies 36

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homemade

creme brûlée

m

INGREDIENTS 1l heavy cream 11 g vanilla extract 6 egg yolks 200 g sugar, 100 g in mixture and 100 g for crust

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This Crème Brûlée Is Literally Food Porn Goals

METHOD Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.

In a medium bowl, whisk egg yolks and 100 g of sugar until well mixed. Pour in the hot cream gradually, mixing continually.

Place six ramekins into a large roasting pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekins.

Pour the egg mixture into the ramekins and bake at 165˚C for 45 - 50 minutes.

The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.

Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least five minutes before serving.

Serves 6 38

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nutella & banana

stuffed croissant

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INGREDIENTS 6 croissants 180 g nutella 2 large bananas, sliced into thick rounds 3 tablespoons butter pinch of kosher salt

METHOD Spread the 180 grams of nutella over the bottom half of each croissant. Top the nutella with the bananas, and then the top of the croissant.

In a skillet or heavy pan, melt the butter and a pinch of salt and gently cook over medium heat until browned.

Add the croissants to the pan and cook until crispy on both sides and the nutella is melted. I gently pushed down on the sandwiches squishing them together. If you need to cook in batches, then repeat.

Enjoy hot or warm!

Serves 6 41

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chocolate frosted

vanilla cupcake

m

METHOD

INGREDIENTS 190 g granulated sugar 115 g butter at room temperature 2 large eggs 11 g vanilla extract 250 g all purpose flour 1 g baking powder 1 g baking soda 3 g salt 80 g Vanilla Greek Yogurt 160 ml whole milk

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Brilliant. Light and fluffy

Preheat oven to 180 degrees. Line muffin tin with cupcake liners. Set aside.

In medium size bowl combine the flour, baking powder, baking soda, and salt.

Whisk the dry ingredients together to incorporate. Set aside.

In mixing bowl add the room temperature butter. Beat on medium speed for about 1 minute to loosen up the butter, add in the sugar and beat on medium speed for about 2-3 minutes to cream the butter and sugar together until light and fluffy.

Add in the vanilla extract and add in the eggs one at a time, mixing in between.

Mix in the greek yogurt. Remove the bowl from the stand mixer.

Slowly add in 1/3 of the dry ingredients, then 1/3 of the milk. Mix with a rubber spatula gently, just until most of the flour is incorporated, not fully mixed. Continue with this method until all the milk and dry ingredients are added. Gently stir the batter to incorporate all the dry ingredients, it’s ok if there’s some lumps in the batter. Don’t overmix.

Scoop the batter into the cupcake liners filling them about 2/3 full.

Bake for 15-16 minutes until fully cooked, tops will be golden and a toothpick inserted into the center will come out clean.

Allow to cool in the tin for 2-3 minutes and then carefully remove cupcakes to continue cooling on a wire rack.

Serves 16 43

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freakshake

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INGREDIENTS Mocha ice cream Colourful sprinkles Chocolate sauce/nutella Mini muffin Marshmallow Whipped cream Mnm Nuts Honey

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Seriously, just look at them.

METHOD Add milk, ice cream, and one very large spoonful of Nutella to your blender or food processor. Blend. ​ Take a large spoonful of Nutella and line the interior of your glass. Take another large spoonful of honey and line the exterior rim of your glass. We can’t stress how generous you should be. Line the exterior of the glass with sprinkles. (They’ll stick to the honey) Pour your milkshake into your glass. Top with whipped cream. A whole lot of whipped cream. Stick the muffin and the marshmallow into the whipped cream and top it with mnm Sprinkle nut dust all over your milkshake.

Serves 1 44

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easy

tiramisu cake

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INGREDIENTS 230 g whipping cream 500 g Mascarpone cheese 10 g sugar, to taste 3 g vanilla extract 5 ml amaretto or rum 200 ml strong cold coffee ladyfingers cocoa, for dusting

METHOD Whip cream, sugar and vanilla. Add Mascarpone cheese and amaretto or rum.

Pour coffee into a shallow dish. Dip enough ladyfingers in coffee to cover the base of a square or round dish. Add a part of the cream mixture and level out.

Repeat layers 1 or 2 times, ending with the cream.

Cover and refrigerate for at least 2 hours. Dust with cocoa before serving.

Serves 4 - 6 47

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american

fluffy pancakes

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INGREDIENTS 130 g all-purpose flour 13 g baking powder 3 g salt 2 g sugar 300 ml milk 1 egg 15 ml butter, melted

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Simple ingredients and a few minutes time is all you need to make the perfect pancakes.

METHOD Melt the butter in microwave for 30 seconds, set aside.

In a medium bowl, mix together flour, sugar, salt, and baking powder. Stir milk and egg together. Create a well in the center of the flour mixture. Pour the butter and milk mixture into the well. Use a wire whisk to stir everything together until just combined.

It will be slightly thick and lumpy, but should be well incorporated. Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.

Pour or scoop the batter onto the griddle, using approximately 60 ml for each pancake.

Cook each side for 3-6 minutes, until lightly golden brown.

Serves 10 49

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crispy

coated magnum

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What’s your favourite ice cream treat? Popsicle if you’re stopping by from the other side of the water!

METHOD

INGREDIENTS

For the filling

Filling 180 g raw cashew butter 180 ml coconut milk 5 ml vanilla extract or the beans of half a vanilla pod!

60 g of raw honey (I only used 30 g and found them sweet enough…)

28 ml unrefined coconut oil melted Coating 60 g raw cacao butter melted 28 ml melted coconut oil 30 g raw cacao powder 50 g raw honey 10 g ground

Serves 5

Blend together all ingredients in your food processor until smooth and creamy.

Pour in to five ice pop (popsicle) molds. Place in the freezer to semi set for 1 – 1.5 hours. At this point slide in you popsicle sticks, leaving a good couple of inches sticking out for easy handling!!!

Return to the freezer overnight to set fully.

For the coating Once the ice creams have set remove the molds from the freezer and place on the counter top for 10 minutes… This will depend on the temperature of your kitchen. You just want them to melt a little to make it easier to remove them from the mold; gently remove, place on a line tray and return to the freezer whilst you make the coating.

Melt cacao butter and coconut oil in a jug placed in to a large bowl or larger jug of boiling water, whisking occasionally.

Once melted whisk in all other ingredients.

Dip ice creams in the chocolate one at a time. Place each on as you go on to the cold tray that was in the freezer, making sure it’s lined with baking parchment. Sprinkle with almonds if using before the chocolate sets!

Return to the freezer for 5 minutes before serving.

Store ice creams in the freezer. Remove 10-15 minutes before serving to soften up for ultimate enjoyment!

50

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dark chocolate

waffles

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METHOD

INGREDIENTS 250 g all-purpose flour 60 g unsweetened cocoa powder 60 g (packed) brown sugar 10 g baking powder 11 g baking soda 5 g kosher salt 3 large eggs, separated 500 ml buttermilk 100 ml olive oil 5 ml vanilla extract 170 g bitter sweet chocolate (at least 70% cacao), finely chopped

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Amazing breakfast option on a lazy weekend

Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.

Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.

Heat a waffle iron until very hot; lightly coat with non-stick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve.

Serve waffles with chocolate sauce and fruit.

Do Ahead: Batter with egg whites can be made 4 hours ahead. Cover and chill.

Serves 6 52

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the perfect

hot chocolate

m

INGREDIENTS 1l low fat/skim milk 30 g Nutella, a chocolate hazelnut spread (or any hazelnut cacao spread) 30 g unsweetened cocoa powder 20 g natural sweetener of choice/raw sugar

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Cheers. To the best hot chocolate. Ever. Made.

METHOD Heat milk in a medium sized saucepan on medium - high heat until beginning to warm and steam. Add the spread, cocoa powder and sugar, and whisk until dissolved and combined.

Bring to a gentle simmer while stirring, and take off heat.

Serves 4 55

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Photography, Styling & Lay-out: Christiaan Alers

www.christiaanalers.com