Aubergine and Rice Baguette Bites
Roasted aubergine and cooked rice are combined with cabbage simmered in sake until the liquid reduces. Radish, chives and feta finish the topping on crisp baguette toasts.
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Recipes by Ines Alder
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Coconut Rice Bake with Honey Oat Crumble
A soft baked coconut rice layer is covered with a crisp oat crumble. Honey sweetens the rice, while butter and brown sugar bind the topping.
Coconut and Chestnut Cardamom Spoon Cake
A soft coconut cake holds pieces of cooked chestnut and a little cardamom. Bake it in a ceramic dish and serve warm spoonfuls from its golden top.
Honey and Coconut Orange Cake
Fresh grated coconut and orange flesh fill a honey-and-vanilla cake made with milk. This butter-rich batter bakes as a low layer and rests in its tin before ten portions are cut.
Pak Choi and Salmon Noodle Soup
Salmon and pak choi simmer with ginger and onion. Cooked noodles are warmed in the broth and chives finish the soup.
Peach and Honey Cocoa Mini Cakes
Peach dice and chopped almonds are baked in small honey-cocoa squares. Honey goes into the egg mixture while cocoa is sifted with flour; the rich cakes cool briefly before sharing.
Roasted Aubergine and Cucumber Sauce with Ginger
A thick roasted aubergine sauce with reduced tomato, squeezed cucumber, soy sauce and fresh ginger. Spoon it alongside grilled vegetables or rice; makes about 350 g, eight small servings.
Salmon Noodle Soup with Cucumber
Salmon and cucumber simmer with carrot, onion and sake. Cooked noodles and sesame oil are added before a brief rest.
Strawberry and Orange Mini Cakes
Round mini cakes containing strawberry dice, orange flesh and almonds. Milk hydrates the rolled oats during a short rest, and the fruit-filled mixture is baked through in muffin wells.