Gabbriette

@hm #hmstudio in London ♥️♥️🥀🥀

YAM IN MILK (CAMOTE) Yam or sweet potato 1 tbsp date syrup 1 cup milk of your choice Cinnamon stick Cloves Vanilla bean Finishing salt Heat oven to 400F Cover yam or sweet potato in foil and place On a baking sheet in oven for an hour or until super soft and caramelized. Use right away or place in the fridge overnight. Save juices and mix with date syrup. Simmer milk with spices and let cool in fridge before using! Enjoy!!

GREEN SPRING CHICKEN AND SALAD 🌱 Roasting veggies for a cold crisp salad is my favorite thing to do when it gets hot

EGGS BENEDICT W GRAIN FREE ENGLISH MUFFINS Hollandaise 3 egg yolks 1 1/2 sticks butter room temp, cut into tbsp 1 tsp champagne vinegar 1/8 tsp paprika 1 tsp lemon juice (more as needed ) 1 tsp salt Perfect pretty cutie poached eggz COLD Eggs (however many you’d like) Champagne vinegar Salt Boil water in a small sauce pan (you will use this to poach your eggs in later, fill about half way). In a heat safe bowl, add in egg yolks, vinegar, and paprika. Place bowl on top of sauce pan and begin to heat up gently, don’t cook the eggs but start to get them hot. Turn the flame down if needed! Start adding in two tbsp of butter at a time and whisk until completely melted before adding in the remaining butter, 2 tbsp at a time. Whisk continuously until the sauce has thickened. Add in lemon and salt to taste. Remove from the heat and set to the side, cover to keep warm. Keep the water in the saucepan at a simmer and add in a dash of champagne vinegar and large pinch of salt. Crack your eggs into a small cup or bowl so that you can place them in the water easily. I also run my through a sieve sometimes to get rid of the extra runny white bits. Give the water a light swirl and gently place the egg down. Let it cook for 2-3 minutes and remove onto a paper towel. To get that perfect shape you can give it a few nudges in the water to help the whites stay in place. Practice makes perfect but every egg is delicious no matter how it looks! Serve with crème fraiche, smoked salmon, and chives (and caviar)

SLOW ROAST LAMB Marinade: 3 large onions (2.5 thinly sliced, save half for garnish!) 1 shallot thinly sliced 4-5 garlic 5 tsp seasoning (I used baharat: cinnamon, clove, cumin, coriander, smoked paprika, black pepper…add fenugreek!) 4 tbsp Olive oil 3tbsp Pomegranate vinegar or red wine/apple cider vinegar 1 1/2 tsp salt 3.5-4 lb lamb shoulder 2-3 Cinnamon sticks 2.5 cups chicken stock Yogurt: 3 tbsp sheep milk yogurt 4 tbsp harissa 1 lemon zested Salt&Pepper 1 tbsp olive oil @apc_paris Garnish: Pomegranate seeds Parsley Thinly sliced onion Crushed pistachios Lemon! @sietefoods chickpea flour tortilla Add all of your marinade ingredients to a large bowl. Poke lamb all over about 10 times and lay in bowl with marinade. Give it a nice gentle massage for one minute and cover with onions. Cover bowl and let sit in fridge for at least an hour or overnight. Heat oven to 400F. Prepare a deep roasting pan (no rack necessary) by adding all of the onions, garlic, and shallot from the marinade to the bottom of the pan. Add in cinnamon sticks and broth. Place the lamb on top fat side up! Place in oven for 40 minutes or until nicely browned. Remove from oven and turn down the heat to 350F while you cover your lamb with parchment and tinfoil tightly. Roast for 3.5-4 hours or until tender and falling apart, basting with its juices about 4 times throughout the cooking process. Take off the foil, turn the heat up to 380F and roast for another 20 minutes. Cool slightly before serving! Enjoy!!

@hm #hmstudio in London ♥️♥️🥀🥀

YAM IN MILK (CAMOTE) Yam or sweet potato 1 tbsp date syrup 1 cup milk of your choice Cinnamon stick Cloves Vanilla bean Finishing salt Heat oven to 400F Cover yam or sweet potato in foil and place On a baking sheet in oven for an hour or until super soft and caramelized. Use right away or place in the fridge overnight. Save juices and mix with date syrup. Simmer milk with spices and let cool in fridge before using! Enjoy!!

GREEN SPRING CHICKEN AND SALAD 🌱 Roasting veggies for a cold crisp salad is my favorite thing to do when it gets hot

EGGS BENEDICT W GRAIN FREE ENGLISH MUFFINS Hollandaise 3 egg yolks 1 1/2 sticks butter room temp, cut into tbsp 1 tsp champagne vinegar 1/8 tsp paprika 1 tsp lemon juice (more as needed ) 1 tsp salt Perfect pretty cutie poached eggz COLD Eggs (however many you’d like) Champagne vinegar Salt Boil water in a small sauce pan (you will use this to poach your eggs in later, fill about half way). In a heat safe bowl, add in egg yolks, vinegar, and paprika. Place bowl on top of sauce pan and begin to heat up gently, don’t cook the eggs but start to get them hot. Turn the flame down if needed! Start adding in two tbsp of butter at a time and whisk until completely melted before adding in the remaining butter, 2 tbsp at a time. Whisk continuously until the sauce has thickened. Add in lemon and salt to taste. Remove from the heat and set to the side, cover to keep warm. Keep the water in the saucepan at a simmer and add in a dash of champagne vinegar and large pinch of salt. Crack your eggs into a small cup or bowl so that you can place them in the water easily. I also run my through a sieve sometimes to get rid of the extra runny white bits. Give the water a light swirl and gently place the egg down. Let it cook for 2-3 minutes and remove onto a paper towel. To get that perfect shape you can give it a few nudges in the water to help the whites stay in place. Practice makes perfect but every egg is delicious no matter how it looks! Serve with crème fraiche, smoked salmon, and chives (and caviar)

SLOW ROAST LAMB Marinade: 3 large onions (2.5 thinly sliced, save half for garnish!) 1 shallot thinly sliced 4-5 garlic 5 tsp seasoning (I used baharat: cinnamon, clove, cumin, coriander, smoked paprika, black pepper…add fenugreek!) 4 tbsp Olive oil 3tbsp Pomegranate vinegar or red wine/apple cider vinegar 1 1/2 tsp salt 3.5-4 lb lamb shoulder 2-3 Cinnamon sticks 2.5 cups chicken stock Yogurt: 3 tbsp sheep milk yogurt 4 tbsp harissa 1 lemon zested Salt&Pepper 1 tbsp olive oil @apc_paris Garnish: Pomegranate seeds Parsley Thinly sliced onion Crushed pistachios Lemon! @sietefoods chickpea flour tortilla Add all of your marinade ingredients to a large bowl. Poke lamb all over about 10 times and lay in bowl with marinade. Give it a nice gentle massage for one minute and cover with onions. Cover bowl and let sit in fridge for at least an hour or overnight. Heat oven to 400F. Prepare a deep roasting pan (no rack necessary) by adding all of the onions, garlic, and shallot from the marinade to the bottom of the pan. Add in cinnamon sticks and broth. Place the lamb on top fat side up! Place in oven for 40 minutes or until nicely browned. Remove from oven and turn down the heat to 350F while you cover your lamb with parchment and tinfoil tightly. Roast for 3.5-4 hours or until tender and falling apart, basting with its juices about 4 times throughout the cooking process. Take off the foil, turn the heat up to 380F and roast for another 20 minutes. Cool slightly before serving! Enjoy!!