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

Gazpacho; Patatas Bravas with Aioli; Churros with Chocolate Coconut Ganache
4.7 3 ratings
Prep. 20 min
Total 2 h 20 min
4 portions
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Ingredients

Gazpacho
  • plum tomatoes halved
    500 g
  • green pepper cut in pieces (3cm)
    30 g
  • onion quartered
    20 g
  • cucumber cut in pieces
    40 g
  • garlic clove
    1
  • white wine vinegar
    15 g
  • extra virgin olive oil to taste
    25 - 50 g
  • ice cubes
    4
  • salt
    ½ tsp
Patatas Bravas with Aioli
  • sunflower oil
    250 g
  • garlic cloves
    4
  • Dijon mustard
    ½ tsp
  • apple cider vinegar
    1 Tbsp
  • aquafaba (tinned chickpea liquid)
    3 Tbsp
  • salt plus ½ tsp, or to taste
    1 pinch
  • red onions quartered
    60 g
  • olive oil
    1 Tbsp
  • fresh red chilli halved, deseeded if desired, cut in pieces
    1
  • ground cayenne pepper
    1 pinch
  • smoked paprika
    1 pinch
  • floury potatoes peeled, cut in pieces (2-3 cm)
    800 - 850 g
  • tinned chopped tomatoes
    400 g
  • water
    100 g
Churros
  • caster sugar plus 1 Tbsp
    60 g
  • ground cinnamon
    2 tsp
  • olive oil
    10 g
  • water
    300 g
  • natural vanilla extract
    ¼ tsp
  • salt
    ¼ tsp
  • baking powder
    1 tsp
  • plain flour
    150 g
  • sunflower oil
    400 g
Chocolate Coconut Ganache
  • coconut cream
    170 g
  • dark chocolate (70% cocoa solids) (vegan), small pieces or callets
    175 g
  • natural vanilla extract
    ½ tsp

Difficulty

medium

Nutrition per 1 portion

Sodium 904 mg
Protein 16 g
Calories 7371 kJ / 1762 kcal
Fat 138 g
Fibre 16 g
Saturated Fat 36 g
Carbohydrates 122 g

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