Featured Recipes

Apple and Pear Salad
Super easy Fairly cheap
apple, quartered (175g), pear, quartered (235g), celery stick, cut into pieces, chopped cabbage, onion, lemon juice, plain yogurt, Mayo, raisins/craisins, walnuts/pecans (optional), salt, pepper, parsley or cilantro

See Apple and Pear Salad Recipe

Japanese Salad Dressing
Super easy Cheap
Onioin, Carrot, Garlic, Umeboshi plums, Grapeseed or rice bran oil, Rice wine vinegar, Tahini, Tamari, Salt and pepper to taste

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Italian Tartlets
Super easy Cheap
Plain flour, Parmesan, Italian herbs, butter chilled, pesto, fetta, Cherry tomatoes halves

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Almond Milk
Super easy Cheap
Almonds (soaked in water overnight with a pinch of salt), water, pitted dates (optional), vanilla extract

See Almond Milk Recipe

Fast Fresh Tomato Salsa
Super easy Cheap
Red onion, Garlic cloves, Tomatoes, quartered, Fresh Cilantro, Toasted pine nuts, Raw sugar, Juice from one lime, Olive Oil, Salt and pepper to taste

See Fast Fresh Tomato Salsa Recipe

Bread Ring of the Three Kings - Roscon de Reyes


Tradionally the Roscon is eaten on Jan 6th, the Dà de Los Reyes, (the Day of the Kings) when the Three Kings bring gifts to the children. A small surprise is hidden in the ring before baking and whomever gets the token is responsible for making or buying the Roscon the following year.

Fairly difficult
Fairly cheap

Bread Ring of the Three Kings - Roscon de Reyes
Preparation time
Cooking time


For 4 Person(s)

Northern Lights

  • 120 gr. Sugar
  • 1 Lemon
  • 1 Orange
  • 130 gr. Milk
  • 30 gr. Fresh Yeast
  • 2 Eggs
  • 70 gr. Butter room temp.
  • 30 gr. Orange Blosson water
  • 580 gr. Flour
  • 2 1/2 ml Salt

Bread Ring of the Three Kings - Roscon de Reyes Directions

  1. Aromatic Sugar:
  3. 120 gm of sugar
  4. Peel of 1 Lemon without the white part
  5. Peel of 1 Orange without the white part
  6.  Together with the sugar -     put the peels of the lemon and orange through the hole of the ™ lid and program 15 seconds, Speed gradual from 5-10. Remove and set aside in small bowl
  8.  Starter Dough:
  10. 70 gm milk
  11. 10  gm of fresh yeast5 ml of sugar
  12. 130 gr flour
  14. Put the above ingredients of the starter dough into the ™ bowl and program 15 seconds, Speed 4.  Remove and form a ball.  Place back into the ™ bowl and cover with room temperature water.  When the ball doubles in volume and floats, it is ready.
  15. Remove and set aside. Empty water from bowl.
  17. the Dough:
  19. 60 gr. milk
  20. 70 gr. butter room temperature
  21. 2 Eggs
  22. 20 gr. fresh yeast
  23. 30 gr. orange blossom water
  24. 450 gr flour
  25. pinch of salt
  26. Add the starter dough
  27. Program 3 minutes, with ™ lid closed, Speed Knead.  the dough should form a ball.  Let rise inside the bowl until the dough rises through the opening on the lid (approximately 1 hour in a normal household temperature.
  29. Push down the dough with a spatula and mix 1 minute , closed lid, Speed Knead.
  31. Remove the dough unto the Easy Baking Mat or a lightly floured surface.  Form a ball with your hands. You may make this a round ball or with your fingers in centre pull into a ring (which is traditionally the form) of approximately 35 cm in diameter. Place on Easy Baking Mat or parchment paper ready for oven.
  32. Brush the outside with a beaten egg and decorate with dried fruits,slivered almonds and dampened sugar.
  33. Let set until doubled in volume.
  34. Bake in preheated oven 200 degrees C or 400 degrees F
  35. Bake 20-25 minutes and lower the temperature to 180 during the last 5 minutes of baking time.

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