Jump To Recipe Jump To Video Just when I thought my Easter recipe is done, Jamie's Oliver Easter Egg Shell popped up on my feed. I told myself that I really need to make this. I mean, Jamie sounds so convincing and he made it seems so easy. He is Jamie Oliver after all, right? Do not worry, there isn't any chili jam in this recipe. But rather, chocolate & avocado. I changed this recipe quite a bit to suit my tastebuds. You can get his original recipe here . I added coffee into the avocado mousse, because coffee, chocolate and avocado go so well together. I also switched 50% of the coconut cream to condensed milk. And to take things up a notch, I added Cointreau (which is a fancy French orange liqueur). You can use any orange-flavored liqueur or rum. To add some texture to the dish, I decided to sprinkle some bread crumbs and cacao nibs around the mousse. Why the bread crumbs? It reminded me of where I came from; we didn't have much in the past. My grandma would ask for discarded bread trimmings from bakeries. She would toast those trimmings, grind them into bread crumbs and that would be our dinner already. As for the fruits, I used what I can get my hands on, which are raspberries and orange. I guess I took things a little too far by making candied orange slices. Do you think so? Anyway, use whichever fruits you can find. The plate is your canvas and you are the artist. The best thing is, you can prep everything in advance, keep chilled in the fridge and assemble it when about to serve. In closing, I really hope you will give this recipe a try and wow your families and friends this Easter weekend. Ingredients: Inspired by Jamie Oliver (Serve 2) Candied Orange: Orange Preferably Organic, 1 Washed Thoroughly Granulated Sugar, A Few TBSP Eggshells: High Quality 70% Dark Chocolate Preferably Valrhona or Callebaut, 80g Himalayan Pink Salt, Pinch Avocado, 1 Mousse: Cold-Brewed Coffee / Freshly Brewed Espresso, 60g Sweetened Condensed Milk, 50g Coconut Cream, 50g Cointreau / Grand Marnier / Any Orange Brandy, 2 TBSP Ice Cubes, A Handful Garnishes: Fresh Bread Crumbs, A Few Spoonful Raspberries / Blueberries / Strawberries, A Handful Raw Cacao Nibs, Pinch High Quality 30% White Chocolate Preferably Valrhona or Callebaut, For Grating Equipment: Blender Oven Double Boiler Directions: Prepare the Candied Orange Preheat oven to 120°C (250°F). Slice orange into 1/8" thick rounds. Remove seeds. Dredge both sides of slices in sugar. Place on parchment-lined tray. Cover with another parchment and weigh down with a plate or tray. Bake for 15 mins. Remove plate and top parchment. Wipe off excess moisture. Lower oven to 80°C (175°F). Bake for 2–2.5 hrs until dehydrated and translucent. Chill until ready to use. Prepare the Chocolate Eggshells Melt 60g chocolate in a double boiler . Remove from heat, stir in remaining 20g to temper. Add a pinch of salt. Halve and scoop out avocado, keeping skins intact. Brush inside of skins with chocolate. Chill for 15 mins. Repeat brushing and chilling for a total of 3 coatings. Chill final layer for 30–60 mins. Carefully unmold chocolate shells and keep chilled. Make the Avocado Mousse Add avocado flesh, coffee, condensed milk, coconut cream, liqueur, ice, and leftover melted chocolate to blender. Blitz until smooth. Chill mousse for at least 1 hr. Prepare Breadcrumbs Toast bread at 180°C (360°F). Blitz into fine crumbs. Set aside. Assemble Sprinkle breadcrumbs in a circle on serving plate. Spoon mousse into the center. Place chocolate shell upright on the mousse. Fill with berries and top with a candied orange slice. Sprinkle cacao nibs and grate white chocolate over the top. Serve immediately. Recipe Video:

Jump To Recipe Jump To Video There are probably loads of reasons why I don't post waffles and pancakes on this website. Well, maybe not yet. One of the reasons is my broken waffle machine; I am just too lazy to buy one. Or perhaps, I do not see the investment worth it. This is because a griddle works perfectly fine for making waffles. Yes, I said it. although not technically, those grill lines somehow resemble waffles to me. You can debate all you want with me. I still will not back down. As for pancakes? Waffles > Pancakes. Period. Fight me! Anyhow, Hexa sent me their awesome waffle mix and they are too darn good not to use. In my own humble opinion, I think that savory waffles beat sweet waffles just by a little. I mean, who can refuse waffles and chicken? See where I am going? I know, I know, I left like 3 debates here, let's save those for another day and enjoy these savory waffles with Hexa . Ingredients: (Serve 2) Waffles: Your Preferred Milk (I'm using pistachio milk), 310g Unsalted Butter, 58g + More For Cooking Egg, 1 Hexa Waffle Mix, 100g Unbleached All Purpose Flour, 75g Malt, 25g Active Instant Dry Yeast, 1 TSP Baking Soda, 1/4 TSP Sea Salt, Pinch Sugar, 4g To Serve: Rapeseed / Peanut / Sunflower / Canola Oil, 1/4 Cup Eggs, 2 Persimmon Thinly Sliced, 1 Kecap Manis Homemade , For Drizzling Gula Melaka Syrup Homemade , For Drizzling Turkey Bacon Jam Homemade , For Serving Dried Coriander, For Garnishing Equipment: Griddle / Waffle Machine Cast Iron Skillet / Pan Sauce Pot Directions: Please visit my " How To Make Kecap Manis " page for the recipe. Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Please visit my " How To Make Turkey Bacon Jam " page for the recipe. Prepare the waffle batter Warm milk and butter in a saucepan over medium-low heat until melted. Cool to lukewarm (36.5–40.5°C / 98–105°F). Whisk in egg and set aside. In a large bowl, combine Hexa Waffle Mix, flour, malt, yeast, baking soda, salt, and sugar. Mix well and make a well in the center. Pour in the milk mixture and mix until smooth (some lumps are okay). Cover and let rest 1–2 hrs until foamy and fluffy. Cook the waffles Grease a griddle with butter over medium-low heat. Pour in all the batter, cover, and cook for 5 mins or until bottom is lightly browned. Loosen edges, flip, add more butter to corners, and cook until browned. Remove and set aside. Fry the eggs Heat oil in a skillet over medium heat. Crack in an egg and baste with oil until whites are crispy on the edges. Transfer onto the waffles. Repeat with remaining eggs. Sear the persimmons In the same skillet and oil, sear persimmon slices on both sides until edges are crispy. Add to the waffles. Finish and serve Drizzle with kecap manis and gula melaka syrup. Sprinkle turkey bacon jam and fresh coriander over the top. Serve immediately. Light, cwispy and savory... Savory and sweetness... Egg porn... Recipe Video:

Jump To Recipe Jump To Video As an affiliate partner, I was given some ingredients every month from Hexa . And for a couple of months in a row, I received this nuts-fruits-snack as a gift. I know it would be right to showcase this lovely snack from Hexa . Check out Hexa ! Look at the awesome nutty fruity combination! I was googling "cake with nuts" and Nut Loaf kept popping up on my search list. To make my research more appealing, it even appeared on my TikTok feed. Yes! @bdylanhollis & Joy of Baking inspired me to make this wonderful nut loaf. I was hesitant cos, it is very much like a Xmas cake but without all the spices and liqueur. But I was too eager and curious not to give it a shot. I will just allow this photo to speak how yummilicious this nut loaf is... I am glad that I did cos this is a marvelous loaf of cake. It is dense, moist, nutty, fruity and packed full of flavors (even without all the spices and liqueur). The only bad thing is you need to wait until the next day before slicing and serving. In closing, even tho it isn't Xmas, give yourself, your families and friends a treat by making this nut loaf. Ingredients: Inspired by @bdylanhollis & Joy of Baking (Make one 4.5 inch X 8.5 inch loaf) Unbleached All Purpose Flour, 95g Baking Powder, 1/4 TSP Baking Soda, 1/4 TSP Sea Salt, 1/4 TSP Dark Muscovado Sugar, 150g Nuts and Dried Fruits Mix Preferably Hexa & Foodsterr Coarsely Chopped, 700g or A Combination of Raisins, Currants, Dried Apricots, Candied Orange Peels, Dried Cranberries, Blueberries, Almonds, Hazelnuts, Walnuts, Pecans, Pistachios, Macadamias, or Cashew Nuts. Eggs, 3 Pure Vanilla Paste, 1 TSP Equipment: Oven 4.5" X 8.5" Loaf Pan Hand / Stand Mixer Directions: Preheat the oven to 150 degree celsius or 300 fahrenheit. Grease the loaf pan with some neutral oil and line with parchment paper. In a large bowl, add flour, baking powder, baking soda, salt and sugar. Mix until well combined. Add in the nuts and dried fruits mix. Coat all the nuts and fruits well by mixing with your hands. In another bowl, add eggs and vanilla. Whisk until pale yellowish or tripled in volume with a hand or stand mixer. Fold the egg mixture into the flour mixture until everything is fully incorporated. Transfer into the prepared loaf pan. Use an offset spatula to pack the batter down properly as this is a very dry batter. Wack into the oven and bake for 65 to 80 mins or until it is dark brownish. Set aside to cool down completely. Unmold and wrap with cling film or parchment paper. Set aside at room temperature in a cool and dry place. It will taste better the next day. Keep the loaf wrapped at room temperature for up to 3 days before chilling in the fridge. I do not think it will last that long cos this is so yummilicious. 100x better than a protein bar... Nutty, fruity, dense, moist and fulla flavors... Recipe Video:

Jump To Recipe Jump To Video I think I saw this somewhere on TikTok, but I cannot remember where and when; perhaps it is during my Covid19 infection days. Anyway, this is my vegan version. Is it wrong to call these baked oats "soufflés"? They rise like soufflés during the baking process, so... soufflés they are! Lol! Hexa Breakfast Oat Mix Hexa is kind enuff to mail me some of their Breakfast Oat Mix. And this idea just popped into my head and voila! You will be seeing more of this product. This is because it is versatile and you can pretty much make anything outta their oat mix. Not only does their oat mix contains oats, but it also contains desiccated coconut, flaxseeds, sunflower seeds, pumpkin seeds and chia seeds! Pack full of nutrients and vitamins! Back to this recipe. I have been thinking about a Southeast Asian Soufflé for quite a while now. I just jumped on this opportunity and created this version. I really hope you will give my spin and twist a try. Ingredients: (Serve 2) Coconut Cream, 120g Pandan Leaves Coarsely Cut, 12 Banana, 1 Hexa Breakfast Oat Mix, 55g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds. Apple Cider Vinegar, 2 TBSP Gula Melaka aka Coconut Palm Sugar, 40g Baking Soda, 1 TSP Sea Salt, Pinch Desiccated Coconut 1 TBSP Gula Melaka Syrup Homemade , For Drizzling Equipment: Blender Ramekins Oven Steamer Directions: Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Preheat the oven to 190 degree celsius or 375 fahrenheit. In a blender, add coconut cream and pandan leaves. Blitz until smooth. Pass the mixture thru' a sieve and into a bowl. Squeeze out as much juice as humanly can. Discard all the residue. Transfer the pandan coconut cream back into the blender. Add in banana, Hexa Breakfast Oat Mix, vinegar and gula melaka. Blitz until smooth. Add in baking soda and salt. Give it a final blitz. Transfer onto ramekins. I managed to get 2 servings worth. Wack into the oven and bake for 20 to 30 mins. While the soufflés are baking, add desiccated coconut onto a plate and season with some salt. Steam on medium heat for 15 mins and set aside. The soufflés should rise during the baking process and collapse once it starts to cool. It also should be soft and custardy on the inside. As soon as the soufflés are outta the oven, sprinkle the steamed desiccated coconut and drizzle some gula melaka syrup over the top. Serve immediately. Warmth, soft, custardy, coconuty and pandany... Recipe Video:

Jump To Recipe Jump To Video Ube has to be Filipino national veg. It is a breed between a yam and a sweet potato; it has that earthy fragrance and a sweet and slimy texture. In short, ube is perfect to make desserts. The 2 only things that my ex-wife gave me are my 2 kids and an introduction to Filipino cuisine. I learned to adore this veg. Ube from Philippines... Beautiful isn't it? My ex-wife would make some ube pie (if she is in the mood) and I would literally devour everything. And you would have guessed it. I stole this recipe from her, well not literally, but technically. Lol! I added a few of my elements and replace the pie dough with filo pastry. I know ube can be really hard to get outside of Philippines. If you can, get those frozen grated ones, it will save you lots of time and effort. Be sure to read the label properly. This is because some corporations sell you expensive purple sweet potatoes. Be warned. I know crafting this cake takes quite some time and effort, but it is 100% worth it. You can prepare the ube halaya and the filo pastry the day before. In closing, I hope you will give this recipe a try. Ingredients: (Serve 2) Ube Halaya: Ube Peeled Washed Coarsely Chopped, 1 About 1kg Coconut Milk, 200g Coconut Rum, 2 TBSP Gula Melaka, 25g Adjust To Preference Maple Syrup, 25g Adjust To Preference Sea Salt, Pinch Filo: Butter, 100g For Brushing Demerara Sugar, 38g Chinese 5 Spice Homemade , 1 TSP Frozen Filo Pastry Thawed, 8 Sheets Cake: Eggs, 2 Evaporated Milk Full Cream, 255g Maple Syrup, 55g Adjust To Preference Ube Extract, 1 TSP Unbleached All Purpose Flour, 18g Ube Powder, 10g Sea Salt, 1 TSP Demerara Sugar, 75g Adjust To Preference Chinese 5 Spice Homemade , 1 TSP Spiced Rum, 2 TBSP Latik Homemade , For Garnishing Equipment: Blender Steamer Oven Cast Iron Skillet / Pan Ricer / Potato Masher 8" Round Spring Form Cake Pan Directions: Please visit my " How To Make Chinese 5 Spice " page for the recipe. Please visit my " How To Make Latik " page for the recipe. Prepare the Ube Halaya Steam ube until fork tender (20–30 mins). Pass half through a ricer into a skillet. Blend the other half with coconut milk until smooth. Add blended ube to the skillet. Cook over medium heat until thickened. Add coconut rum; cook until alcohol evaporates. Stir in gula melaka, maple syrup, and salt. Cook until paste forms with brownish-purple color. Set aside to cool. Prepare the Filo Base Preheat oven to 205°C / 400°F. Brown the butter in a skillet, strain, and set aside. Lightly grease cake pan with browned butter. Mix sugar and Chinese 5 spice in a bowl. Brush each filo sheet with browned butter, sprinkle sugar mix, fold in half. Layer into the cake pan, overlapping and scrunching to fit. Bake for 15–18 mins or until golden brown. Set aside. Prepare the Ube Custard Preheat oven to 205°C / 400°F. In a large bowl, add 615g of ube halaya. Fold in eggs, then evaporated milk and maple syrup. Fold in ube extract, flour, and ube powder. Add sugar, Chinese 5 spice, and spiced rum. Mix until smooth. Strain batter into the baked filo shell. Bake and Finish Bake at 205°C / 400°F for 20 mins. Lower to 175°C / 350°F and bake another 40–50 mins until custard is set but jiggly. Cool completely. Garnish with latik. Unmold, slice, and serve. Beautiful purple... Cook any leftovers with more coconut milk and condensed milk (adjust to your tastebuds) to use as a spread... Ubelicious! Recipe Video:

Jump To Recipe Jump To Video I told myself that I would share a recipe for every single day of Ramadan 2022. Guess I was too tied up with the Ukraine-Russia project that I somehow forgot about it. I promise I will do it 2023. Alarm set, so no more excuses. Anyway, to celebrate Eid ul-Fitr, I present to you this simple hearty Yemeni recipe. I have fallen in love with Middle Eastern and Indian cuisine many years ago when I was exploring my palate. I don't know. There's something about their dishes that is comforting and hearty. Perhaps their dishes are warmed with earthy aromatic spices. Or because, they are simply yummilicious. As usual, I was doing my googling for oats recipe and this dish kept popping up on my search engine. Maybe it is a sign that I should give it a try, And I am so glad I did, or else, I wouldn't have discovered a new spice blend and a different way to cook oats. In closing, I wish everyone Eid Mubarak. Ingredients: (Serve 4) Chicken: Chicken Thigh Diced Boneless Skinless, 3 Chicken Thigh About 500g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Hawaij Homemade , 1 TBSP Stew: Chicken Stock Homemade , 1 L Barley, 20g Amaranth, 10g Millet, 15g High Quality Olive Oil, 2 TBSP Shallots Thinly Sliced, 5 or Red Onion Thinly Sliced, 1 Garlic Finely Minced, 3 Cloves Hexa Breakfast Oat Mix, 80g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds. Hawaij Homemade , 1 TBSP Parsley Finely Chopped, For Garnish High Quality Extra Virgin Olive Oil, For Drizzling Equipment: Sauce Pot Cast Iron Skillet / Pan Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Hawaij " page for the recipe. Prepare the Chicken In a large bowl, mix chicken with marinade ingredients. Coat evenly, cover, and marinate in the fridge for at least 2 hours. Cook the Grains In a pot over medium heat, add vegetable stock, barley, amaranth, and millet. Simmer until barley is al dente (easily broken apart). Sear the Chicken In a skillet over medium heat, heat olive oil. Add marinated chicken and sear until lightly browned on both sides. Remove and set aside. Sauté Aromatics In the same skillet, add shallots and sauté until translucent. Add garlic and cook until aromatic. Deglaze with a ladle of vegetable stock. Combine and Simmer Add contents of skillet to the pot with grains. Stir in the seared chicken and its juices. Add Hexa Breakfast Oat Mix and mix well. Season with salt, white pepper, and hawaij spice. Stir to combine, then remove from heat. To Serve Ladle into bowls. Garnish with parsley and drizzle with extra virgin olive oil. Serve immediately. Hexa Breakfast Oat Mix... I wouldn't have done it without Hexa . The chicken just melts away in my mouth... Recipe Video:

Jump To Recipe Jump To Video Soon after my Pandan Oats Soufflé recipe, I tot of using my leftover ube (from my Ube Halaya Filo Cake ) to make another soufflé. I miss having Filipino dishes so much (well, my ex-wife is a Filipina) and making my Ube Filo Cake and recreating this soufflé is kinda nostalgia. I mean Filipino cuisine is so underrated. It truly deserves more recognition. If you haven't gotten your hands on Hexa Breakfast Oat Mix, you are truly missing out a lot. Not only does their oat mix contains oats, but it also contains desiccated coconut, flaxseeds, sunflower seeds, pumpkin seeds and chia seeds! Pack full of nutrients and vitamins! This is very versatile and you can pretty much make anything outta their oat mix. So, do me and yourself a favor by grabbing Hexa Breakfast Oat Mix today! Hexa Breakfast Oat Mix By now you should know the key ingredients in making an oat soufflé. Experiment around a bit. Switch out ingredients and play around. Red Velvet Vegan Cheesecake Soufflé sounds wonderful. How about Blue Pea Earl Grey? The possibilities are pretty endless. Give it a try and you might discover something extraordinary! Ingredients: (Serve 2) Ube Halaya Homemade , 100g Ube Powder, 20g Ube Extract, 1 TSP Coconut Milk, 120g + More For Garnishing Hexa Breakfast Oat Mix, 55g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds. Apple Cider Vinegar, 2 TBSP High Quality Maple Syrup, 2 TBSP Adjust To Preference Baking Soda, 1 TSP Sea Salt, Pinch Latik Homemade , For Garnishing Equipment: Blender Ramekins Oven Directions: Please visit my " How To Make Latik " page for the recipe. Please visit my " Ube Halaya Toast " page for the recipe. Preheat the oven to 190 degree celsius or 375 fahrenheit. In a blender, add ube, ube flour, ube extract, coconut milk, Hexa Breakfast Oat Mix, vinegar and maple syrup. Blitz until smooth. Add in baking soda and salt. Give it a final blitz. Transfer onto ramekins. I managed to get 2 servings worth. Wack into the oven and bake for 20 to 30 mins. The soufflés should rise during the baking process and collapse once it starts to cool. It also should be soft and custardy on the inside. As soon as the soufflés are outta the oven, drizzle some more coconut milk over the top with a sprinkling of some latik. Serve immediately. Ubelicious! Recipe Video:

Jump To Recipe Jump To Video Someone requested a proper ube halaya, so here it is. This is stolen from my ex-wife without any adjustment whatsoever. I always wondered why she used evaporated milk instead of coconut milk until I tried it out myself. Coconut milk will intensify the flavors and it tends to curdle during the cooking process. Simply put, coconut milk will overpower the ube flavors and texture. You can give it a try and please let me know your thoughts once you did. In the meantime, let's enjoy this wonderful purple toast. Ingredients: (Serve 1) Ube Halaya: Ube Peeled Washed Steamed, About 1KG Evaporated Milk, 370ml Condensed Milk, 300ml Unsalted Butter, 28g Sea Salt, Pinch Toast: Stale Bread, 2 Slices Unsalted Butter, 2 Heaping Spread Vegemite, 2 Tiny Spread Cheddar Cheese, Freshly Grated Latik Homemade , For Garnishing Equipment: Cast Iron Skillet / Pan Sauce Pot Blowtorch / Broiler Ricer / Potato Masher Blender / Food Processor Directions: Please visit my " How To Make Latik " for the recipe. Prepare the ube halaya. After the ube is steamed until fork tender, blitz half portion in a blender. Add just enuff water to keep it going. Blitz until smooth and transfer into a sauce pot. Pass the other half portion thru' a ricer into that sauce pan. Or mash the ube with a potato masher. Turn the heat up to low and mix until everything is well combined. Add in the evaporated milk and bring it up to a slow simmer. Add in the condensed milk and continue cooking until the mixture has thickened. Lastly, add butter and season with salt. Stir until the butter has completely melted. Remove from heat and set aside to cool down completely. Store in a sterilized jar and keep it chilled in the fridge. Prepare the toast. Spread butter onto the bread, 1 side only. Toast in a skillet until crispy brown. Transfer onto a serving plate, browned side up. Spread vegemite onto the toast. Followed by the ube halaya. Grate some cheddar over the top. You can broil this under the broiler until the cheese has melted or melt the cheese with a blowtorch. Lastly, sprinkle some latik over the top. Serve immediately. A beauty, isn't it? Ubelicious! Recipe Video:

Jump To Recipe Jump To Video After my Shurbah Baydah recipe, I guess I have fallen in love with savory porridge. I do not think I can go back to those sweet porridges anymore. I mean I could. Anyway, this is my vegan version of savory porridge. I am still keeping my trinity of grains: barley, millet and amaranth, with of cos, Hexa Breakfast Oat Mix. I find that those 3 grains are super underrated. They deserve more recognition as compared to rice. Hexa Breakfast Oat Mix... To add some texture, I decided to serve with some cooked kombu and fried lentils. The vegetable stock is infused with kombu for more umami, why not use the kombu for the final plating as well? As for the fried lentils, should I use the "underrated" word again? It adds so much cwispiness to a dish as well as flavors too. In closing, I hope you will give this humble savory porridge a try. Ingredients: (Serve 2) Lentils, 20g Vegetable Stock Homemade , 1.5 L Kombu, 1 High Quality Olive Oil, 2 TBSP Red Onion Thinly Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Granulated Sugar, Pinch Garlic Finely Minced, 3 Cloves Barley, 15g Amaranth, 10g Millet, 15g Hexa Breakfast Oat Mix, 100g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds. Nori Flakes, Pinch Shichimi Togarashi, Pinch Equipment: Sauce Pot Cast Iron Skillet / Pan Directions: Please visit my " How To Make Vegetable Stock " page for the recipe. Simplified Directions (Bulleted) Soak the Lentils Add lentils to a bowl and cover with just enough water. Set aside to soak overnight. Make the Kombu Stock Add vegetable stock and kombu to a pot over medium-low heat. Simmer until kombu softens. Lower heat to keep stock warm. Prepare the Grains In a skillet, heat olive oil over medium heat. Sauté onion until lightly caramelized. Add garlic and sauté until aromatic. Deglaze with a ladle of stock. Add barley, amaranth, and millet. Stir and cook until the liquid is absorbed. Add stock one ladle at a time, stirring and letting it absorb before adding the next. Continue until the barley is al dente. Stir in Hexa Breakfast Oat Mix. Adjust consistency with more stock if needed. Finish the Base Remove and thinly slice the kombu. Transfer porridge into bowls. Ladle a bit of warm stock over each serving. Add sliced kombu on top. Fry the Lentils Drain soaked lentils. Heat about 1 inch of oil in a skillet over medium heat. Fry lentils until golden brown, then immediately remove and drain. Be cautious—they brown quickly. Serve Sprinkle fried lentils over the porridge. Serve immediately while warm. An umami bomb... Hearty, savory and yummilicious... Recipe Video:

Jump To Recipe Jump To Video Someday, if I have a cafeteria, I will be serving these open-faced toasts. To me, they are like mini pizzas. Mini pizzas that I can flirt around with that holy trinity (dough, sauce and cheese) concept without tarnish. I can bend the rules and dance the fine line between savory and sweet. Besides pizza and bread, peanut butter has gotta be the best human creation of all time! There, I said it. Look at Death in Meet Joe Black. He even compared love-making with peanut butter. Lol! Other than Pic's , Amazin' Graze also offers 100% peanuts too. Anyway, always get a good quality jar of peanut butter, making sure the ingredient consists of peanut butter only. No added oil or sugar. To that, you can add extra flavors from other ingredients, like let's say, caramel and bananas. Ingredients: (Serve 1) Stale Bread, 2 Slices Unsalted Butter, 2 Heaping Spread + 2 TBSP Creamy Peanut Butter Preferably Pic's or Amazin' Graze Granulated Sugar, 2 Heaped TBSP Bananas Sliced Lengthwise, 2 Sea Salt, Pinch Coconut Rum, 2 TBSP Hazelnuts / Any Nuts Coarsely Chopped, A Handful Equipment: Cast Iron Skillet / Pan Directions: Spread butter onto the bread, 1 side only. Toast in a skillet until crispy brown. Transfer onto a serving plate, browned side up. Spread the peanut butter onto the toasts. Next, add sugar into the same skillet over medium heat. Leave the sugar untouched until melted and caramelized. Remove from heat and add in the bananas, 2 TBSP of butter and salt. Return to heat and swirl to coat the bananas well. Continue cooking until the butter has completely melted. Add in the rum and cook until the alcohol has evaporated. *Careful as it may flambé.* Remove from heat and immediately spoon the caramel and bananas onto the toast. Garnish with some hazelnuts. Serve immediately. Gorgeous, isn't it? A bite of heaven... Recipe Video: