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Recipes

TOMATO • MOZZARELLA di BUFFALA • GR'EAT GLORY

LUNCH

TOMATO • MOZZARELLA di BUFFALA • GR'EAT GLORY

A classic with a powerful twist

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SUNNY SALAD x GR’EAT GLORY

LUNCH

SUNNY SALAD x GR’EAT GLORY

A crisp autumn salad

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LEBANESE EGGPLANTS

DINNER LUNCH

LEBANESE EGGPLANTS

Sweet, salty & tangy meet in this Lebanese dish...

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Mango, kiwi & Lime Chia pudding

BREAKFAST SNACK

Mango, kiwi & Lime Chia pudding

A fresh summer break...

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PEA GAZPACHO & GR'EAT Energy

DINNER LUNCH

PEA GAZPACHO & GR'EAT Energy

Fresh Pea Gazpacho

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GREEN ASPARGUS & GREEN SALSA

DINNER LUNCH

GREEN ASPARGUS & GREEN SALSA

It’s the end of the green asparagus season & we liked to share a savoury recipe... Ingredients (serves 2) 12 green aspargus 1/2 avocado A handful of spinach 2 fresh organic eggs Parmegiano Balsamico vinegar Extra virgin olive oil The juice of 1 lime Black pepper Sea salt GR'EAT granola Energy 1. Cook the aspargus in a pot (without lid!) simmering water for 7 minutes. As a rule, all greens growing above the soil should be cooked without lid. This is to maintain there vivid colour. Once cooked, strain the water & plunge the aspargus in iced water to stop the...

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STAR ANISE infused RHUBARB • CASHEW CREAM

BRUNCH DESSERT

STAR ANISE infused RHUBARB • CASHEW CREAM

STAR ANISE infused RHUBARB • CASHEW CREAM • GR’EAT ENERGY • MINT STAR ANISE infused RHUBARB Roast 500g rhubarb chopped in small pieces • the juice of 1 orange • 1 tbs fine cane (coconut) sugar • 2 staranise for 20 min at 180°C in the oven. During the baking, sprinkle the rhubarb with its cooking juice to maintain it moist. Once roasted, sprinkle with lemon juice to maintain vivid colours. Use this delicious roast as a basis for delicious #greatfast bowls: Greek yoghurt • roasted rhubarb • GR’EAT granola Cashew cream1. Soak 3 cups of cashew overnight (at least 2 hours)...

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ACAI BOWL

BREAKFAST SNACK

ACAI BOWL

An exotic bowl filled with vitamins & antioxydants

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BUTTERNUT SOUP, MASCARPONE & GR'EAT GRANOLA

DINNER LUNCH

BUTTERNUT SOUP, MASCARPONE & GR'EAT GRANOLA

Ingredients (serves 4) 1 butternut cut, unseed & unpeeled if organic (!) 3 red oignons 5 fresh rosemary-stalks 500ml filtered water 1/2 freshly grated Nutmeg For the topping 75 of mascarpone Fresh coriander Balsamico vinegar Black pepper Savoury granola, roasted pumpkin seeds or roasted pancetta Gently stove the oignons for 8 min (you can even go for 15 min at very low heat, those extra minutes will give you a sweeter flavour, worth the patience) Add in the butternut, the water, the rosemary & spices Cook for 20min on medium heat Remove the rosemary & blend (I use a Vitamix...

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CARROT CAKE

DESSERT SNACK

CARROT CAKE

Winter Wonderland is at the doorstep... Freshly picked walnuts call for a indulgent dessert! The following recipe is inspired a traditional carrot cake. Too lighten up the recipe, the traditional butter frosting has been replaced by a lemony Greek yoghurt frosting. Preparation time: 25 min Cooking time: 35-40 min Equipment: 1 baking thin, a whisk Ingredients (14 medium-sized cupcakes) Cakes: 225g unsalted butter 225g raw cane sugar 4 eggs 200g self-raising flour 1 tsp baking power 1 tsp cinnamon 1/4 tsp of sea salt 225g fresh firm carrots, peeled and grated 150g walnuts, chopped 20 whole walnuts 50g sultanas, chopped Yoghurt- Lime...

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