Fresh food out

Baked cheesecake

Ingredients
- 150grams thick Greek yogurt
- 50 grams cream cheese
- 1 egg
- 1 tablespoon instant pudding mix/ sweetener or choice (I use an instant pudding mix)
Toppings
- extra yogurt mixed with 99th monkey almond butter
Recipe
1. In a microwave safe bowl, combine yogurt and cream cheese with egg. Fold in pudding mix
2. Microwave for 1 minute. Then mix and microwave again for another minute. Check the cheesecake. You may need another 30-60 seconds. It has finished cooking when the edges are cooked but the middle is still slightly wobbly!
3. Refrigerate until completely cool

Panama

Burr Oak

5-Min Egg Drop Soup Recipe: BETTER Than Takeout Guaranteed! 😍
Serves: 4
Cook time: 5 minutes
Ingredients:
6 cups chicken stock
½ teaspoon sea salt
3 tablespoons cornstarch
9 tablespoons water
5 large eggs
Pinch of white pepper
Dash of sesame oil
2 tablespoons scallions, chopped

Honey Fermented Cranberries 🍯🎄
This festive ferment is easy to make, colourful, delicious, and is a perfect addition to the Christmas table! 🎄🍽️
To make mine, I simply add fresh cranberries to a jar, pour in the juice of one whole orange, add some slices of organic ginger, a cinnamon stick, and then cover everything with raw local honey. 🍯 Piercing the cranberries can also help speed up the process, but it’s not essential. 😊👍
After turning to mix all of the contents, I loosen the lid and leave the jar somewhere out of direct sunlight, turning it daily to ensure the contents are always coated in honey, just remember to tighten the lid each time before you do! 😅
Bubbles should start to form within a few days, and I start to use mine after around a week, but it can be fermented for a lot longer, deepening its flavour. 🫙🫚🫧
The honey will become runnier and turn red, the cranberries will become much sweeter, and the fermented honey cranberries can even be popped in a food processor to create a probiotic rich cranberry sauce. 😊
Even though botulism is very rare with a honey ferment, a ph test can be used to check as the spores cannot reproduce with a PH less than 4.6. Honey is usually around 3.9 and cranberries are acidic too. And as always, do your own research before making any of your own ferments to check they are suitable for you and your circumstances, I’m just sharing my experiences for entertainment purposes.

Durum

Ingredients for 2 servings:
• Ground beef: 400g
• Fresh tomatoes: 250g
• Red onion (to taste)
• Flatbreads (lavash, pita, or tortillas): 2 pcs
• Spices for the meat: paprika, chili powder, black pepper, dried garlic, salt — 1 teaspoon each Tzatziki sauce:
• Greek yogurt: 200g
• Grated cucumber: 3 tablespoons
• Garlic: 2 whole heads (for roasting)
• Mint: 1 teaspoon
• Dill: 1 tablespoon
• Olive oil: 2 tablespoons
• Salt and pepper: to taste
• Lemon juice: 1 tablespoon
Instructions:
Preheat the oven to 200°C (392°F).
Place the ground beef on a sheet of parchment paper, cover with another sheet, and roll it out into an even thin layer. For a standard sheet, use about 350-400g of meat, leaving a little space at the bottom edge. Remove the top sheet of parchment and roll the meat into a tight log.
Transfer the meat roll to a baking sheet. Add the whole garlic heads and tomatoes to the same sheet. Lightly drizzle the garlic with olive oil (or any neutral oil).
Bake for 40 minutes at 200°C.
When done, remove from the oven and let everything cool for about 15 minutes.
While it cools, make the tzatziki: Squeeze the roasted garlic cloves out of their skins and mash them. Mix the Greek yogurt with the mashed roasted garlic, dill, mint, grated cucumber (finely grated and well squeezed to remove excess liquid), lemon juice, and olive oil. Season with salt and pepper to taste, then stir or blend until smooth.
Remove the cooled meat from the parchment and tear or slice it into small pieces.
Assemble the wraps: Spread tzatziki on a flatbread, add fresh cucumber slices (if using), the meat pieces, sliced red onion, and roasted tomatoes (peel the skins off first). Roll up tightly.
Enjoy your homemade beef shawarma wraps!

SunDried Tomato mayo

Ingredients:
✅️ 1 cup (250ml) sun-dried tomato oil
✅️ 1 egg
✅️ 2 tsp mustard
✅️ 2 tsp lemon juice
✅️ salt & pepper
Blend slowly and within seconds you’ve got a velvety, flavour-packed mayo that tastes better than anything on the shelf. And yes, an immersion blender works perfectly.

Elephant Bouquet

1

2 Cuckoo **

3 Waxwing - **

4 Kiwi - **

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L1 :

Tortoise

Mole
Red Squirrel

Lop Eared Bunny
Hare

Porcupine

Camel

Pink Fairy Armadillo

Wolf
Olinguito

Bee Eater
Donkey

Deer
Guinea Pig

Bang bang shrimp
INGREDIENTS
1 lb shrimp
BANG BANG SAUCE
1/4 cup mayo
2 TBSP sweet chili sauce
1 TBSP honey
1-2 TBSP sriracha
1 tsp rice vinegar
- mix
WET BATTER
3/4 cup all purpose flour
1/2 cup cornstarch
1 cup buttermilk
2 small eggs (1 large)
Salt & pepper to taste
- mix
DRY BATTER
2 cups panko
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
- mix
1. Peel and devein 1 lb of shrimp and pat dry
2. Mix together al of your ingredients listed under BANG BANG SAUCE, WET BATTER, DRY BATTER. Set your bang bang sauce aside.
3. Coat your shrimp in your WET BATTER then DRY BATTER. Pat the DRY BATTER into your shrimp so it sticks well. Allow your coated shrimp to sit for 5-10 minutes before cooking.
4. After 5-10 mins, pan fry your shrimp. I cooked mine for 1 minute each side on medium high heat.
5. After you’ve pan fried all of your shrimp, drizzle your BANG BANG SAUCE all over your shrimp and gently toss.