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Banana&chocolate cake

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Ingredients:

  • 2 eggs

  • 100 g sugar

  • 55 g Cornflour (100% pure, sifted)

  • 120 g high-quality cocoa powder

  • 5 g baking soda

  • 30 g canola oil

  • 200 g banana, mashed

  • ½ cup water

Instructions:

  1. Preheat the oven to 170°C.

  2. In a bowl, mix the Cornflour, cocoa powder, and baking soda.

  3. In a separate bowl, whisk together the eggs and sugar for about 30 seconds using a spoon or hand whisk.

  4. Add the mashed banana, water, and oil. Mix well.

  5. Add the dry ingredients and mix until the batter is smooth. (Batter will be thin.)

  6. Pour into a greased loaf pan (English cake pan) and bake for 25–30 minutes.
    The cake is ready when a toothpick inserted comes out moist but not wet.

Notes:

  • The batter is thin and not suitable for a springform pan — use a closed loaf pan.

  • If making muffins, silicone molds are recommended.

  • It’s best to sift the cornflour.

  • Do not substitute chocolate for cocoa in this recipe due to cornflour’s unique texture.

Enjoy!

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Almond Cookies

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Ingredients:

  • 3 egg whites

  • 1 cup sugar

  • 300 g almond flour

  • ½ teaspoon lemon zest

For coating:

  • Granulated sugar

  • Powdered sugar

Instructions:

  1. Beat the egg whites with the sugar for about 7 minutes until stiff peaks form.

  2. Gently fold in the almond flour and lemon zest.

  3. Chill the dough in the fridge for 1 hour.

  4. Preheat the oven to 180°C.

  5. Roll the dough into small balls. First coat in granulated sugar, then in powdered sugar.

  6. Bake for 15 minutes.

  7. Let cool before serving.

Enjoy!

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Peanut Butter & Sesame Noodles

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Ingredients:

For the sauce:

  • ½ cup smooth peanut butter (100% peanuts)

  • ⅓ cup hot water

  • 1 tablespoon honey

  • 1½ tablespoons fresh ginger, finely chopped

  • 2 garlic cloves, finely chopped

  • 2 tablespoons rice vinegar

  • 1 tablespoon sesame oil

  • ½ teaspoon chili oil (optional)

For the noodles:

  • 1 package (250 g) rice noodles (made from rice or rice + water only)

  • 2 medium zucchinis, halved lengthwise and thinly sliced

  • ¼ cup green onion, finely chopped

  • ½ cup fresh coriander, finely chopped

  • 2 tablespoons toasted sesame seeds

Instructions:

  1. Place all sauce ingredients in a food processor and blend until smooth. Transfer to a large serving bowl.

  2. Cook the noodles in boiling salted water according to package instructions.

  3. Add the cooked noodles, zucchini, and green onion to the bowl with the sauce, and toss until the noodles are well coated.

  4. Add some coriander and sesame seeds on top. Serve immediately.

Enjoy!

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Lentil Crackers

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Ingredients:

  • 1½ cups lentil flour

  • ¼ cup olive oil

  • 4 tablespoons chia seeds

  • 1 heaping teaspoon of salt

  • 1 teaspoon dried oregano

  • ½ cup water

Instructions:

  1. Preheat the oven to 180°C

  2. In a bowl, mix the lentil flour, chia seeds, salt, and oregano.

  3. Add the olive oil and water, and mix until a dough ball forms.

  4. Place the dough ball between two sheets of parchment paper and roll it out into an even rectangle about 4 cm thick.

  5. Cut into small squares.

  6. Bake in the oven for 20 minutes, or until fully baked.

  7. Remove from the oven and let the crackers cool. Once cooled, break them apart along the cut lines.

Note: These crackers go well with guacamole or skordalia dip.

Enjoy!

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Grandma’s chicken patties

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Ingredients:

  • 1 kg ground chicken breast or ground chicken thighs

  • 4 eggs

  • ½ cup olive oil

  • 1 large onion, grated

  • 5 garlic cloves, crushed

  • Coarse salt (to taste)

Instructions:

  1. Preheat the oven to 180°C.

  2. Mix all the ingredients together. The mixture will remain very soft.

  3. Wet your hands with water, take a portion of the mixture, shape into a patty, and place it on a baking tray lined with parchment paper.

  4. Bake for 15 minutes.

  5. Remove the tray from the oven, flip the patties, and bake for an additional 10 minutes.

Note: These patties pair wonderfully with a side of rice with peas and carrots.

Enjoy!

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Basmati Rice with Peas and Carrots

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Ingredients:

  • 1½ cups basmati rice

  • 1 cup frozen sweet green peas

  • 3 medium carrots

  • 1 white onion

  • ½ teaspoon ground cumin

  • A pinch of white pepper

  • ½ teaspoon salt

  • 3 tablespoons olive oil

  • 3 cups boiling water

Instructions:

  1. Cook the frozen peas in boiling water for 20 minutes.

  2. While the peas are cooking, finely chop the onion and lightly fry it over high heat with olive oil (in the pot you’ll use for the rice)

  3. Peel and grate the carrots.

  4. Add the grated carrots to the onion and fry it lightly.

  5. Rinse the rice thoroughly.

  6. Add salt and cumin to the pot and mix well.

  7. Add the rinsed rice to the pot and sauté for about 5 minutes.

  8. Add the boiling water, stir well, and bring to a boil (about 3 minutes).

  9. Lower the heat to low and cover the pot with a lid.

  10. Cook for 15 minutes, then stir the rice gently.

  11. Cover again and cook for another 15 minutes, until the rice is fully cooked.

Enjoy!

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