Strawberry ice cream cake

*Base:

1 cup hazelnuts

1 cup buckwheat (soaked overnight or least 2 hours)

6 large dates

1 tbsp coconut oil

2 tbsp agave or maple syrup

*Filling:

1 cup coconut milk

2 cups cashews (soaked overnight in cold water or in hot water for 15 mins)

1 tsp vanilla paste

1/3 cup agave

2 cups fresh or frozen strawberries

*Method:

Soak buckwheat and cashews as per above. Line a 9 inch cake tin with greaseproof paper.

Drain cashews and buckwheat (you may need to rinse the buckwheat under cold water a few times).

Add hazelnuts, soaked buckwheat, dates, coconut oil and agave syrup to a food processor and blend until it sticks together between your fingers.

Press into prepared cake tin and pop in the fridge to chill.

Prepare filling by adding coconut milk, cashews, vanilla paste and agave to your processor. Process on full speed for around 5-10 minutes, until super smooth and creamy.

Pour half the mixture into a jug and add strawberries to remaining half and process until fully incorporated.

Pour the cream layer on top of the base and pop in the freezer to set for an hour or so.

Pour final strawberry layer on top and return to the freezer to set.

Remove from the freezer 30 mins before you want to enjoy and top with strawberries before serving.

HUMBA RECIPE

Humba is a dish popular in the southern parts of the Philippines *INGREDIENTS: 2 pounds pork belly, sliced into large pieces 1 cup pineapple juice 1 large onion, chopped 5 cloves garlic, minced 2 tablespoons fermented black beans (tausi) 1/4 cup soy sauce 1/3 cup vinegar 1/4 cup brown sugar 2 pieces dried bay leaves 1 teaspon whole black peppercorns 1 piece star anise Dried banana blossoms (optional) *INSTRUCTIONS: Place all ingredients in a pot. Cook until meat is tender, lowering heat to simmer. Remove scum that rises to the top. (Depending on your preference you can cook until dry and then brown the meat in its own rendered fat). My family likes plenty adobo sauce so I did not completely reduce the liquid. I transferred the pork pieces in an oven-safe dish and browned them in the oven for 20 minutes or you can brown them in a frying pan. Make sure to toast the skin side down the pan. I then returned the meat to the sauce. Serve and enjoy!

Oven Roasted Chicken Recipe

Oven Roasted Chicken Recipe *Ingredients: 1 whole chicken 1/2 onion (optional) 3 garlic cloves 50 grams of butter 1/2 glass of white wine 1/2 glass of chicken broth 1 lemon 1 tablespoon herbs de Provence 1 tablespoon cornstarch (optional) Olive oil ground black pepper Salt *Method: The first thing is to preheat the oven to 180ºC two While the oven is heating up, in the tray in which we are going to bake the chicken, put a splash of oil, spread it with a brush and place the finely chopped onion. 3 Next, in a small bowl, put a little salt, pepper, the Provencal herbs, the softened butter and mix well.Take the chicken, spread the mixture on all sides so that it picks up flavor and place it on the onion. This will give the oven roasted chicken a very rich flavor. 4 On the other hand, peel the garlic, open it in half, remove the center and place it on the chicken that we will roast. 5 We cut the lemon, we squeeze a part on top of the chicken meat, and the other half we cut in two and place

Mini Cheese⁣ ⁣

Mini Cheese⁣ ⁣ *Ingredients:⁣ 1 ¾ cups of water⁣ ¾ cups of sugar 6 Eggs⁣ 10 tablespoons of milk powder 1 teaspoon of Vanilla⁣ 1 teaspoon of melted butter⁣ ⁣ For the Caramel:⁣ 1 ½ cup of sugar⁣ ½ cup of water⁣ *Preparation:⁣ -Prepare a Caramel with Sugar and Water in a mold with a lid.⁣ -The other ingredients are placed in the blender, except for the Eggs, they are beaten, and they begin to be added one by one.⁣ -Place the mixture in the caramelized mold in a Bain Marie oven at 350 °F, until a toothpick inserted comes out clean. ⁣-Let cool and flip onto a plate. See less See less.

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