Our 4 easy comfort food recipes

Pancakes with chestnut flour and apple butter from Sarah Chan Kitchen

"An ultra gourmet pancake recipe that smells just like autumn!"

Ingredients:

• 50g chestnut flour
• 50g cornflour
• 90g wheat flour
• 2 teaspoons baking powder
• 2 pinches baking soda
• 2 pinches salt
• 1 tablespoon brown sugar
• 70g butter
• 2 eggs
• 250g fermented milk (ribot type)

Recipe:

1. Mix the flours and remaining dry ingredients in a large bowl.
2. Melt the butter. In a separate bowl, combine melted butter, beaten eggs and fermented milk.
3. Stir the wet ingredients into the dry ones, taking care to leave lumps: that's what makes them fluffy ;-) 
4. Cook the pancakes in an oiled frying pan. Turn the pancake over when it starts to bubble. Serve warm.

Optional (but still much better): apple butter to spread on top... 

Ingredients:

• 3 apples (chanteclerc or other slightly tart variety)
• 1 tbsp cider vinegar
• 1 tbsp water
• 1 tbsp cashew puree
• 1 tbsp coconut oil
• 1 or 2 pinches gingerbread spices (or cinnamon)

Recipe:

1. Peel and core the apples and cut into small pieces.
2. Cook for 10 minutes in the microwave (850W), with the water and cider vinegar. You can also cook the apples over a very low heat with the water and vinegar, covered, until they are very tender.
3. Once the apples are cooked, blend them with the cashew puree and coconut oil. Add the spices.
4. Leave to cool before serving.

Lemongrass & red curry broth, shiitake, leek, wakame from Faustine Hug

"A concentrated broth rich in beauty ingredients".

Ingredients:

• 2 leek whites
• 200g shiitake mushrooms
• 1 stick fresh lemongrass
• 2 kaffir lime leaves
• 50g fresh ginger, peeled and minced
• 1 tsp red curry paste
• 2 tbsp olive oil
• ½ bunch coriander
• 1 pinch (5g) dehydrated wakame

Recipe:

1. In a saucepan, sauté a teaspoon of red curry paste, the peeled and minced ginger and the lemongrass stick, cut into small pieces, over low heat in olive oil.
2. Add the shiitake mushrooms, washed well in cold water and finely chopped. Sauté over low heat with the ginger and lemongrass.
3. Cut the leek whites lengthwise and rinse under cold water. Chop finely and add the remaining ingredients.
4. Stir together and cook over low heat for 2 minutes.
5. Add two glasses of water and the kaffir lime leaves and simmer for 15 minutes.
6. Meanwhile, rehydrate the wakame seaweed: plunge into a large volume of cold water and leave to swell for 20 minutes. Once rehydrated, wring them out on a clean cloth and add them to the stock.
7. Serve the broth and vegetables in a bowl, and sprinkle with fresh coriander. 

Lemon & Greek yogurt fondant from French Bontemps

 "The cake that reminds us of our childhood..."

Ingredients:

• 290g T45 flour
• 1 sachet baking powder
• 1 pinch salt
• 2 eggs
• 230g Greek yogurt
• 180ml coconut oil
• 80ml lemon juice
• 1 organic lemon peel
• 150g sugar
• 80ml lemon juice
• 50g sugar

Recipe:

1. Mix the flour, baking powder and pinch of salt in a bowl.
2. In another bowl, mix the eggs, Greek yogurt, coconut oil (or another neutral oil of your choice), lemon juice (organic is always better, as we'll be using the zest too), then the sugar.
3. Gradually add this liquid mixture to the dry mixture.
4. Pour the batter into a buttered rectangular mold and bake for about 50min at 180°C.
5. Little secret for an even more delicious fondant? Add a lemon syrup made from 80ml lemon juice and 50g sugar brought to the boil just after baking.