We believe that nothing beats the comfort of home-cooked meals. To inspire our yogis during the retreat week, our talented resident chef and pastry chef at Masseria Potenti have generously shared some of their favorite recipes here.
Carrot Cake
INGREDIENTS
- 320 g finely grated carrots
- 30 g brown sugar
- 70 g sugar
- 10 g honey
- 100 g almond flour
- 50 g hazelnut flour
- 80 g 00 flour
- 12 g baking powder
- 20 g starch
- 45 g oil or butter
- 2 eggs
- 1 egg yolk
- Zest of two oranges
- Lemon peel
- Grated ginger
PREPARATION
- Mix all the powders with the zest and grated carrots.
- Beat egg yolk with sugars.
- Add the oil little by little and combine everything.
- Bake at 165°C for 20-30 minutes.
Potato Salad with Fennel & Orange
INGREDIENTS
- 3 large potatoes
- 1 fennel
- 1 orange
- Walnuts / Almond (as you prefer)
- Olive oil, salt, vinegar
PREPARATION
- Peel potatoes and bring to boil about 20 mins until soft.
- Slice fennel thinly and add to ice water for 10 mins.
- Slice orange and mix everything together.
- Add nuts and salad sauce together.
Chiancaredde with Tomatoes
INGREDIENTS
- 300 g cherry tomatoes
- Carcioricotta cheese
- Olive oil
- Garlic to taste
- Salt to taste
PREPARATION
- Add the garlic to olive oil until garlic turns gold.
- Add cut tomatoes into the pan.
- Cover and let it simmer for 20 mins.
- Blend the sauce and serve hot with pasta of your choice!
I hope you get to try them and let me know how they turn out :)