Follow these detailed instructions to make your own at home: INGREDIENT QTY UOM CAARA Herb Dressing 80 gms Sumac 1 tbsp Finely grated zest & juice of 1 Lemon Extra Virgin Olive Oil 30 gms Salmon Fillets (skin on) 150 gms Garlic cloves, crushed 2 Lemon Juice 30 ml Fennel Bulbs, quartered lengthwise 1 Mixed […]

Follow these detailed instructions to make your own at home: INGREDIENTS QTY UOM Buckwheat Flour 1 cup Eggs 2 no Honey 1 tspn Milk ½ cup Butter 1 tspn Fresh Berries to taste   Castor Sugar 4 tbsp Maple Syrup 1 tspn CAARA Hazelnut Spread 2 tspn Coconut Yogurt 2 tspn CAARA Seed Mix 1

Follow these detailed instructions to make your own at home: INGREDIENTS QTY UOM Free-range Chicken, butterflied 300 gms CAARA Harissa 100 gms Honey 1 tbsp Lemon Juice 1 tbps Garlic cloves, crushed 2 Olive Oil 20 ml Tahini 1 tbsp Mixed Cherry Tomatoes, halved 50 gms Chickpea, boiled 100 gms English Cucumber 1 Spring Onions,

Follow these detailed instructions to make your own at home: INGREDIENTS QTY UOM Baby Potatoes 500 gms Olive Oil 30 ml CAARA Puttanesca 200 gms Baby Caper berries 10 gms Flat-leaf Parsley Leaves, finely chopped 20 gms Shaved Parmesan 20 gms Basil Leaves 5 gms METHOD: Cook potatoes in boiling salted water for 8-10 minutes

INGREDIENT QTY UNIT CAARA Wheat Free Chocolate & Vanilla Granola * 100 gms FOR HAZELNUT CHOCOLATE YOGURT     Greek Yogurt 1 cup Cocoa Powder* 1 tspn CAARA Hazel Coco Spread* 3 tspn FOR TOPPING     CAARA Mixed seeds* 1 tspn Banana 1 no Dry Fig 2 no Fresh Berries 2 no Mint 1 sprig

INGREDIENT QTY UOM Onion (Large) 1 no   Garlic 1 tsp   Bell Peppers (Small)   1 no CAARA Classic Tomato Sauce 3 tbsp   Basil Leaves 5 no   Cumin Powder 1/2 tsp   Paprika Powder 1/2 tsp Salt to taste Black Pepper to taste Olive Oil 1 tbsp Organic Eggs 3 no GARNISH  

Quantity   Ingredient   2 pcs Chicken Breast 2 tsp CAARA Grainy Mustard with Figs 4 tsp Olive Oil 1/2 tsp Salt 1 tbsp Honey 100 ml  Chicken Stock 3 gms Rosemary 1/2 tbsp Black pepper 150 gms Cooked rice 2 pcs Fig Method: Here’s how you can proceed:  Wash chicken breast and pat dry. Add a

INGREDIENT QTY UNIT Barley 1 Cup Chopped garlic 1 Tea spoon Butter 1 Tea spoon Dry Porcini Mushroom 10 gms Dry Shitake Mushroom 10 gms Porcini Mushroom Powder 1 Tea spoon Olive Oil 2 Tea spoon Salt To taste Black Pepper To taste CAARA Truffle Cream Cheese 40 gms Parmesan Cheese Grated 2 Tea spoon Vegetable Stock 2 Cup METHOD  For the

INGREDIENT QTY UNIT CAARA Truffle Cream Cheese 40 gms Peach 100 gms Cherry Tomato 20 gms Salt and Pepper To taste CAARA Balsamic Glaze 1 Teaspoon Extra Virgin Olive oil 1 Tablespoon Garnish     Basil Leaves 2 Sprig Sourdough 1 Slice METHOD Using the tip of a paring knife, score an X in the bottom

Ingredients  Qty Unit CAARA Truffle Cream Cheese 50 gms Peach 150 gms Cherry Tomato  20 gms Mixed Lettuce 50 gms Pepper To taste CAARA Balsamic Glaze 1 Tea spoon Maldon sea salt To taste Extra Virgin Olive oil 1 Tablespoon Garnish     Micro Cress 1 Teaspoon Basil Leaves 4 Sprig Walnut 5 gms METHOD Using