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Gazpacho; Patatas Bravas with Aioli; Churros with Chocolate Coconut Ganache
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Gazpacho; Patatas Bravas with Aioli; Churros with Chocolate Coconut Ganache

4.0 (1 rating)

Ingredients

Gazpacho

  • 500 g plum tomatoes, halved
  • 30 g green pepper, cut in pieces (3cm)
  • 20 g onion, quartered
  • 40 g cucumber, cut in pieces
  • 1 garlic clove
  • 15 g white wine vinegar
  • ½ tsp salt
  • 25 - 50 g extra virgin olive oil, to taste
  • 4 ice cubes

Patatas Bravas with Aioli

  • 250 g sunflower oil
  • 4 garlic cloves
  • ½ tsp Dijon mustard
  • 3 Tbsp aquafaba (tinned chickpea liquid)
  • 1 Tbsp apple cider vinegar
  • 1 pinch salt, plus ½ tsp, or to taste
  • 60 g red onions, quartered
  • 1 Tbsp olive oil
  • 1 fresh red chilli, halved, deseeded if desired, cut in pieces
  • 400 g tinned chopped tomatoes
  • 100 g water
  • 1 pinch ground cayenne pepper
  • 1 pinch smoked paprika
  • 800 - 850 g floury potatoes, peeled, cut in pieces (2-3 cm)

Churros

  • 60 g caster sugar, plus 1 Tbsp
  • 2 tsp ground cinnamon
  • 10 g olive oil
  • 300 g water
  • ¼ tsp salt
  • ¼ tsp vanilla extract
  • 150 g plain flour
  • 1 tsp baking powder
  • 400 g sunflower oil

Chocolate Coconut Ganache

  • 170 g coconut cream
  • 175 g dark chocolate (70% cocoa solids) (vegan), small pieces or callets
  • ½ tsp vanilla extract

Nutrition
per 1 portion
Calories
7371 kJ / 1762 kcal
Protein
16 g
Carbohydrates
122 g
Fat
138 g
Saturated fat
36 g
Fiber
16 g
Sodium
904 mg

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