1. Preheat your oven to 350 degrees Fahrenheit, or 180 Celsius.
2. In a large bowl combine the flour, sugar and salt.
3. Add the three eggs and 1/4 cup of the milk. Whisk the eggs and milk together, gradually incorporating the flour.
4. Add the remaining milk and vanilla and whisk together.
5. Grease your baking dish, and add your cherries to the dish.
6. Pour the batter over the cherries and bake for 45 minutes to 1 hour until the centre is set and the edges are puffed up and golden.
7. Allow to cool for 15 minutes before serving.

1. Whisk your eggs in a large bowl.
2. Add in the liquids.
3. Pour in the flour, cornstarch, salt and sugar.
4. Depending on your desired flavors add in the optional vanilla or lemon zest.
5. Whisk to combine everything together. (You can also blend all ingredients in a blender and wait 30 min – 1 hour for the bubbles to subside)
6. Heat up a small or medium pan over low to medium heat. (A pan with a flat bottom surface that is relatively non stick, such as a seasoned cast iron pan, or a specialty crêpe pan, works best.)
7. Use the handle to hold the pan at an angle, and using a ladle scoop a small amount of the batter into the pan, swirling the mixture to cover the pan. You want the batter to spread quite thin so it cooks quickly and doesn’t stick to the bottom of the pan.
8. The first crêpe is often a throw away while the pan heats up and you get your settings right.
9. Cook for several minutes until the edges start to rise and the bottom is golden, and use a spatula to flip the crêpe over.
10. Cook the second side until golden and transfer to a plate to keep warm until ready to serve.
11. Serve with fresh fruit, yogurt or whipped cream, a squeeze of lemon and sugar, Nutella and banana, savory asparagus and cheese, the possibilities are endless!

1. In a large pot, saute the garlic, onions, toasted corn tortillas and guajillo chilies in a splash of oil
2. Add the stock and the tomatoes and bring to a boil. Reduce heat to simmer over low heat for at least an hour.
3. Remove from heat and blend with a stick mixer or in a blender.
4. Stir through the sour cream and season with salt and pepper to taste.
5. For the garnishes, fill a piping bag (or ziplock bag with the corner cut off) with your guacamole and pipe medium sized dots into the bottom of your service bowls. Garnish with cilantro leaves
6. Place your pieces of cheese and cherry tomates around your guacamole. Sprinkle the chili and corn tortilla strips overtop.
7. Place each bowl on the table and pour the soup over the garnishes when ready to eat.

1. Set on the stove a larger stock pot (12L+), a smaller pot (8L) and set two bowls (6L) on the counter.
2. Dice and divide the onion into both a 1/4 and 3/4 cup portion.
3. In the smaller pot bring to a simmer all 1L (4 cups) of tinned diced tomatoes, 1/4 cup diced onion, and 2 tbsp olive oil. Let simmer for 10-15 minutes.
4. Meanwhile, dice and divide the green pepper and one carrot. Grate the second carrot.
5. In the larger stock or canning pot, add 2 tbsp of olive oil and sauté 3/4 cup of diced onion until translucent (not brown), 1/4 cup of diced green pepper, and the grated carrot (1/2 cup). Remove, and set aside in a bowl.
6. Into the large stock or canning pot, add 3L (12 cups) water, salt, the diced carrots, the halved potatoes, the whole beet, celery, and half of the simmered tomatoes from the smaller pot.
7. Bring to a covered rolling boil until the halved potatoes are easily pierced with a fork.
8. Meanwhile, set aside the second half of the tomatoes from the smaller pot into the bowl where you placed the onions, green pepper and grated carrots from step 5. Rinse out the pot.
9. In the newly rinsed smaller pot, sauté 2 cups of the shredded cabbage with 2 tbsp olive oil until soft and translucent.
10. Once the halved potatoes are cooked through (approx 20-25 mins) remove them from the larger stock pot and place them in the second bowl to mash with 1/2 cup cream or coconut cream, 1/4 cup green pepper, 1/4 cup green onion and 1 tbsp of fresh dill.
11. Add to the larger stock pot the diced potato, remaining 3 cups of raw shredded cabbage, and 1/2 cup cream or coconut cream. Bring to a boil for 5-10 minutes.
12. Add the potato mash into the larger stock pot, stir. Bring back to a boil.
13. Add to the lager stock pot the remainder of the simmered tomatoes, sautéed carrots and onion from the bowl, and sautéed cabbage from the smaller pot. You can now wash and put away your smaller pot and two bowls.
14. To finish, add 1/2 cup green onion, remaining diced green pepper, 1 tbsp fresh dill. Remove whole beet.
15. Remove from heat and let rest 10-15 minutes.
16. Cracked sea salt and black pepper to taste.
17. Serve with cayenne at the table.

1. Combine all your ingredients in a small saucepan, and bring to a simmer.
2. Simmer for 10-15 minutes until it starts to thicken, stirring occasionally.

3. If necessary, combine 1 tbsp of cornstarch in 2 tbsp of water, and whisk into the mixture to thicken further.

4. Taste and adjust seasonings as necessary.
5. Store in a sealed jar in the refrigerator up to 2 weeks.

Roasted Butternut Squash

1. Pre-heat the oven to 380 F | 190 C
2. Peel and deseed the squash. Chop into 3/4 inch (2 cm) pieces.
3. Place on a baking tray, and drizzle with olive oil, chili and paprika. Mix together until evenly coated.
4. Bake for 40-50 minutes, stirring the squash every 15 minutes.

Pickled Red Cabbage

1. Shred the cabbage into fine strips and place in a jar with one smashed garlic clove.
2. Combine the apple cider vinegar, water, salt and sugar and stir until dissolved.
3. Pour the liquid over the cabbage, and press down with a wooden spoon or muddler. At this stage the liquid will not completely cover the cabbage. Set aside for 30+ minutes, pushing the cabbage down into the brine with a muddler, from time to time.

Homemade tortillas

1. In a large bowl, mix together the masa harina flour and warm water. Knead for 1-2 minutes until the dough is soft but not sticky.
2. Divide the dough into 16 balls, each roughly the size of a ping pong ball. Cover with a damp cloth and rest 30 minutes.
3. Heat up a skillet or large pan on medium heat.
4. To press the tortilla place a ball of dough in the tortilla press between two pieces of parchment paper or plastic. You can cut a ziplock bag open or use a clean plastic shopping bag.
5. Press down once, open the press, and turn the tortilla 180 degrees. Press down again to make the tortilla an even thickness.
6. Cook the tortillas on each side for approximately 1 minute or until golden brown.
7. Keep fresh tortillas wrapped in a dishtowel, or in the fridge for up to 3 days.

Yogurt Sauce

1. Mix together yogurt, lime, and enough water to create a good drizzle consistency.

To Serve

1. Layer each tortilla with some butternut squash, pickled cabbage, crumbled queso fresco, and drizzle with yogurt lime sauce.
2. Enjoy with a cold Modelo Especial or a top-shelf margarita!

Lemon Asparagus Risotto

1. Boil the farro or spelt berries in water or stock for 20-25 minutes until al dente, drain and set aside.
2. Begin the Toasted Crumbs (see below).
3. Warm the vegetable stock in a small pot.
4. Slice the leeks in half lengthwise, and wash them under running water while fanning the leaves out to clean thoroughly. Slice the white portion into 1 cm pieces. (You can freeze leek greens with other vegetables to make a homemade stock).
5. Heat up a large pot or casserole dish on medium and add a little splash of olive oil.
6. Sauté the leeks (or onion) for 5 minutes until they start to look translucent.
7. Add the chopped garlic along with the lemon peels and arborio rice.
8. Stir frequently for several minutes until the rice starts to toast and become slightly translucent.
9. Add in the white wine, stir for a couple of minutes, and add the drained farro or spelt berries.
10. Add in a ladle-full of the warm stock. Stir the risotto with a wooden spoon until the stock is absorbed. Keep the risotto at a medium-light simmer, and continue adding in stock and stirring often for 35-40 minutes. This is a great time to enjoy some wine and company while taking turns to stir!
11. Meanwhile, lightly pan fry the asparagus and add a splash of water to the pan to give them a quick steam and a bright green color. (you can also roast the asparagus in the oven, but check often so they do not get overcooked)
12. Taste the grains when they start to look soft and creamy, and control the amount of stock you add near the end of the cooking time to get your preferred consistency. Grains should be soft with a little bite.
13. Remove the 2 lemon peels. If you can’t find some of the pieces this is fine they will just add to the overall flavor.
14. Stir in the chopped baby spinach or kale leaves, and cover to let them wilt.
15. Stir in the asparagus, lemon zest, lemon juice and some (optional) shaved parmesan or sharp cheddar cheese.
16. Serve into bowls.
17. Sprinkle with toasted crumbs and serve immediately with a crisp white wine.

Toasted Crumbs

1. Bake the bread slices at 275 F/140 C for 20-30 minutes, turning half way through until very dried out and crumbly. Day old crusty bread works best for this, but you can also make it from frozen bread.
2. If you are using a food processor – Chop the bread into cubes and pulse into large crumbs. Add the walnuts, chili flakes and salt. Briefly pulse again to chop the nuts.
3. If you are using a knife – Chop the bread into large crumbs and roughly chop the walnuts.
4. Mix in the salt and chili flakes.
5. Sauté the crumbs in a pan with a little olive oil until toasted and sizzling.
6. Set aside (if you can)… They are delicious sprinkled on just about everything!

1. Combine the sugar, salt, and chopped rosemary in a small bowl.
2. Remove a thin slice from the bottom of each grapefruit, to help make them more stable and place on a baking tray.
3. With a sharp pairing knife or small serrated knife, cut a circle between the grapefruit and the skin. Cut another smaller circle around the white pith in the center. Remove any seeds. Create spoon size pieces by cutting towards the center of the fruit, detaching each segment.
4. Evenly sprinkle the sugar mixture over each half of grapefruit.
5. Broil the grapefruit for 3-5 minutes, until the tops start to go golden.
6. Leave to cool for a minute before serving warm.

1. Blend all listed ‘sauce’ ingredients together to make the aquachile.
2. Pour the sauce over the vegetables and fruit and allow to chill for at least 10 minutes to infuse the flavor.
3. Serve with the freshest tortilla chips and pickled onion.

Vegetable Spring Rolls

1. Preheat oven to 390 F./200 C.
2. Heat up a large wok or cast iron frying pan, and add sesame or olive oil.
3. Saute the onion for a few minutes until translucent.
4. Add in the carrots for another few minutes, and then the cabbage and optional apple, sprouts or mushroom.
5. Stir fry together until tender and fragrant.
6. Season with Tamari or soy sauce, and optional Chinese 5 spice powder.
7. Allow the filling to cool on a baking tray.
8. Defrost the spring roll or egg roll wrappers, and keep covered with a very damp cloth so they don’t dry out.
9. Place the wrapper in front of you in the shape of a diamond.
10. Place 2 tablespoons of filling in the center of the wrapper.
11. Lift the corner closest to you and fold towards the middle.
12. Fold in the left and right corners, creating a straight tight crease along the sides
13. Roll the wrapper up tightly and place it seam side down. You can use a small amount of water to seal the packages if needed.
14. Brush lightly with olive oil and bake for 5-7 minutes on each side, until golden and crisp.

Sweet Chili Sauce

1. Mix all the ingredients together in a small sauce pan or microwavable bowl.
2. Heat on the stove top until bubbling or microwave for 1-2 minutes.
3. Stir again and set aside to cool. The sauce will thicken as it cools.