Gold & Glitter

Gold Rush recipes

PHOTOS & RECIPES BY KAROLINA WIERCIGROCH

Sweet Potato Crisps with Creme Fraiche and Black Caviar

SERVES 8 AS AN APPETIZER | BAKE 130° 60 MIN.

POTATO CRISPS

• 2 sweet potatoes, very thinly sliced

• 2 tbsp of olive oil

• 1 tsp of coarse sea salt

&

• 200 g crème fraîche

• 50 g black caviar

• 3-4 tbsp chopped chives (optional)

HOW TO

1. Preheat the oven to 130°C.

2. Line two baking sheets withparchment paper.

3. Place the slices of sweet potatoon the baking sheets in a singlelayer and lightly brush them withoil. Bake for about 1 hour, oruntil crisp, flipping potato sliceshalfway.

4. Transfer to paper towels and sprinkle with sea salt.

5. To serve, top sweet potato chips with crème fraîche and caviar.

6. Arrange on a platter and sprinkle with chives.

Less is more but with glitter it looks better!"

Oysters with Prosecco Mignonette

SERVES 6 AS AN APPETIZER | REFRIGERATOR 10 MIN.

PROSECCO MIGNONETTE

• 2 small echalion shallots, finely diced

• ½ cup of champagne vinegar

• 2 tbsp of Prosecco

• ½ tsp of freshly ground black pepper

• ¼ tsp of sugar

&

• 12 oysters

HOW TO

1. Place the shallots, vinegar, sugar and pepper in a small bowl and stir to combine.

2. Cover and let the mixture sit in the refrigerator for at least 10 minutes.

3. Just before serving, add Prosecco.

4. Serve freshly shucked oysters on ice with a side of mignonette sauce in a bowl.

Rose & Pistachio Baked Donuts with Lemon Glaze & Glitter

MAKES 12 DONUTS | BAKE 160° 12 MIN.

DONUTS

• 1 ½ (225g) cup of flour

• ½ cup (60g) of muscovado sugar

• 175 ml almond milk | 30 ml rapeseed oil

• 1/3 cup (30g) of chopped pistachios

• 1 tsp of rose water

• 2 eggs | zest of 1 lemon

• 1 ½ tsp of baking powder | ¼ tsp salt

HOW TO

1. Preheat the oven to 160°C.

2. Grease two donut tins.

3. In a large bowl, mix sugar,almond milk, rapeseed oil,eggs, rose water and lemonzest.

4. Add flour, baking powder, salt and chopped pistachios, stir them in.

5. Divide the batter between baking tins.

LEMON GLAZE

• 1 cup of icing sugar

• 6 tbsp of lemon juice

• 1 tsp of rose water

FOR DECORATION

• edible glitter

6. You can use a piping bag for this step, but a spoon will also work.

7. Bake for 12 minutes.

8. Remove donuts from tins andlet them cool completely.

9. To make the glaze, whisk icing sugar with lemon juice and rose water.

10. Dip each donut into the bowl of glaze and set aside.

11. Decorate with edible glitter while the glaze is still wet.

12. Once set, arrange on a platter and serve.