osvaldo.jorge@sticorp.com.br – Página: 2

08 mar

DRINKS

Coconut Lemonade From Gregory Gourdet

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08 mar

DRINKS

Kong-Bul (Soybean Sprouts and Bulgogi)

When Koreans drink, we always need a hearty anju, or drinking food, to pair with our alcohol. Enter this one-pot stunner known as kong-bul. The dish’s portmanteau of a name reflects Koreans’ propensity for shortening phrases—in this case, kongnamul (soybean sprouts) and bulgogi (here referencing thinly sliced beef, as opposed to the popular barbecue). And

08 mar

DRINKS

Winged Victory

Ingredients:Ice2 1/2 ounces bourbon1 1/2 ounces chocolate liqueur3/4 ounce amontillado sherry3 coffee beans

07 mar

VEGANO

Smoky chickpea salad

Nutrition: Per servingkcal301fat9gsaturates1gcarbs34gsugars12gfibre13gprotein15gsalt0.8gMethodstep 1Heat the oil in a large pan over a medium heat. Tip in the chickpeas and fry gently for 3-4 mins until sizzling and slightly crispy.step 2Whisk together the dressing ingredients in a bowl, then pour over the chickpeas along with 4 tbsp water and bring to a boil. Cook for 1-2

07 mar

VEGANO

Matcha mochi ice cream

step 1To make the ice-cream, put all of the ingredients in a blender and blitz until smooth. Chill the mixture for at least 1 hr or overnight. Remove from the fridge, stir and pour into an ice cream maker and churn for 45 mins, or until thick and frozen. Alternatively, pour into a freezable container