Guest Chef recipes

Morning nests

Category: Brunch

Preparation time: 24 hours & Execution time: 30 minutes

Ingredients for 4 portions:

  1. Sweet potato pancakes
    1. 600 gr. Sweet potato
    2. 120 gr. Flour for all uses
    3. 10 gr. Baking powder
    4. 10 gr. Spicemix del mondo Massala
    5. 20 gr. Spice oil chili paprika
    6. 2 pcs Eggs
    7. 100 ml Coconut milk
    8. Salt
  2. Apple bacon
    1. 10 slices Smoked bacon
    2. Gomasio
    3. Aji mirasol
    4. Apple syrup
  3. Polenta chips
    1. 200 gr. Polenta
    2. 300 gr. Water
    3. 10 gr. Pink peppercorn
    4. Fleur de sel
  4. Carrot salad
    1. 1 pc Carrot
    2. 10 ml Kalamansi vinegar
    3. Fleur de sel
    4. Fresh myronia
    5. Sour cream
  5. Red tomato jam


  1. Sweet potato pancakes dough
    1. Use a coarse grater for the sweet potatoes, add salt and let them in the fridge in a colander.
    2. Mix all the ingredients and put them in the fridge for a day so that the mixture is well seasoned.
    3. Bake on medium heat, in a non-stick pan.
  2. Apple bacon
    1. Bake at 120 degrees in a preheated oven for 20 minutes.
    2. With a brush, spread the apple syrup and bake for another 10 minutes.
    3. Immediately pour the gomasio-aji mirasol mixture so that it sticks to it while it is hot.
  3. Chips polenta
    1. Boil the water; add the polenta the pink peppercorn and the salt.
    2. Use a rolling pin to make the polenta thinner.
    3. Cut with your hand in uneven pieces and fry them in sunflower oil at 180 degrees.
  4. Carrot salad
    1. Clean the carrot and cut it into peels with the peeler.
    2. Season the salad with salt; add the kalamansi vinegar and a little extra virgin olive oil.
    3. Serve with fresh cervil and sour cream.

Enjoy your meal…
Special credits to Canteen restaurant for their hospitality

Chef: Vaggelis Asimakopoulos

“My motto is…I have no motto”