Tiramisu

24 Savoiardi biscuits ("ladyfingers")
7fl oz / ~200ml instant espresso (or go get the real thing from a coffee shop)
2 tbsp brandy + 2 tbsp dark rum (miniatures are good enough)
4 eggs, separated
75g (~1/3 cup) caster sugar
500g (~17oz) marscapone (in the US this seems to often come in 8oz containers and 16oz is good enough)
Pinch of salt
High quality cocoa for dusting the top



Start by making the espresso and place it in a shallow dish along with the booze.

Next place the eggs yolks in a large glass bowl and the egg whites in another.

Add the sugar to the yolks and beat with a hand mixer until you have a smooth pale yellow custard-like sauce. Add the marscapone and continue to mix until fully incorporated.

Now add the salt to the the egg whites and (with clean beaters) mix until they are stiff. Add to the bowl containing the yolk and marscapone mix. Fold in gently until you achieve a uniform mix.

Taking one ladyfinger at a time, dip into the coffee + booze mix and place into a 9" x 13" baking dish. Don't dunk them in too long, or they will go soggy and collapse...but equally don't scrimp too much or they'll lack flavor.

Cover the biscuits with half the egg and marscapone mix. Now add on a second layer of biscuits and top with the remaining mix. Finally shake over a generous dusting of cocoa powder.

Place in the fridge for at least 6 hours to allow everything to firm up and further soften the biscuits before serving.

Switchel

2-3" piece of ginger
2 1/4 cups of water
1/2 cup apple cider vinegar
1/2 cup runny raw honey


Peel the skin off the ginger and slice into thin sections. Place in a saucepan with the water, bring to a boil and then cover and simmer for 5 minutes. Take off the heat and allow to cool for 10 minutes.

In a quart sized mason jar place the honey and vinegar. Add the still warm ginger water (ginger included) and then screw the lid on tight and give a good hard shake. You want the honey to be completely dissolved.

Allow to cool then place in the refrigerator for two days. (You can drink it sooner if impatient or let it go longer for a stronger flavor).

To server: in a glass tumbler place several ice cubes and then pour over the switch until about 1/2 to 2/3rds full. Top up with sparkling water.

"Muy Fuerte" Margaritas for two

3oz lime juice (typically 3 limes)
3 oz Cointreau
5 oz blanco tequila
Juice of one large orange
Small drizzle of agave syrup (optional, adds some sweetness, don’t overdo it)

Prepare two glasses -- salt the rim if desired, then add a decent amount of ice cubes.

Add ingredients to a cocktail shaker that's just over half full of ice cubes. Shake for one minute. Pour into glasses. Add a wedge of lime.

Hummus

1 cup dried chickpeas
2 teaspoons baking soda
Juice of 1-2 lemons (depends on size, juiciness, how much lemon you like)
4 cloves garlic, crushed or finely chopped
1.5-2 tsp salt
1 cup tahini
0.5 tsp cumin powder
Iced water (chips work good for this)

Put chickpeas in a dutch oven and add cold water until they are submerged by at least 2 inches. Add 1 tsp baking soda and let them soak overnight. In the morning drain and rinse in a colander.

Return to the dutch oven and cover with fresh water until submerged by at least 4 inches. Add the second tsp of baking soda. Bring to a boil and then simmer vigorously for between 1 and 1.5 hours. They will be seriously soft at this point; this is good. Drain the water.

When the chickpeas are close to being done make the tahini sauce. In a blender combine the lemon juice, garlic and 1/4 tsp salt. Let this sit 10 minutes then add the tahini, the remaining salt and the cumin. Blend into a thick paste.

With the blender running, add 1/3 to 2/3 cup of icy water, a little at a time until you get a smooth creamy sauce.

Add the still warm, drained chickpeas to the blender and blitz until smooth. Probably two minutes plus. Add more water if it seems to stiff. Taste, adjust salt/lemon/cumin if desired.

Serve with a dusting of paprika, a drizzle of extra virgin olive oil and some fresh chopped parsley.

Pesto

2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts
2 large cloves garlic
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
½ teaspoon sea salt
1 tablespoon lemon juice

 Toast pine nuts lightly in frying pan.

Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.

Add salt and lemon juice and give a final blitz.

With the machine running slowly dribble in the oil and process until the mixture is smooth.

Add the cheese and process very briefly, just long enough to combine.

Alternative suggestion includes adding a small cooked new potato and green beans.

Simple vinaigrette

2 tbsp white wine vinegar 

1 tsp caster sugar

2 tsp Dijon mustard 

Shake.

6 tbsp olive oil / 5 tbsp yoghurt 

Shake.

Salt and pepper to taste. 

One last shake.

Slow cooker oatmeal

8.5 cups water 

2 cups oats

1.75 cups whole milk

0.25 cups brown sugar 

0.5 tsp salt

Coat inside of slow cooker with thin layer of butter.  Add all ingredients and stir. 

Cook on low for 8 hours. 

Add 1 tsp vanilla essence.