Cooking time
30 Minutes
1 purple challah (see recipe below)
1 package pea shoots
15g (1 tbsp) olive oil
15g (1 tbsp) garlic
300g (10 oz) spinach
20g (4 tsps.) basil leaves
240 ml (1 cup) *cream
Salt and pepper, to taste
2 *egg yolks
350g (12 ½ oz) yellow chilis
200 ml (7 oz) vinegar
250 ml (8 oz) water
Salt, to taste
500g (4 cups plus 1 tbsp) all-purpose flour
10g (2 tsp) salt
10g (2 tsps) instant yeast
25g (5 tsps) sugar
50g (1 ¾ oz) canola oil
60g (1) *egg
230g (8 ¼ oz) beetroot puree