Chef's Recipes

Try these exciting new recipes developed by Chef Sebastian using the versatile YesYouCan mixes!
Chef Sebastian Simon is an executive chef with over 23 years of experience in hotels and clubs. He is currently a culinary instructor and industry assessor in Le Cordon Bleu College of Culinary Arts. He also owns Lava Salt Consultancy, a boutique consulting firm offering food consulting services, hand-made artisan salts, and personalised chef services.

Gōng xǐ fā cái! Happy Chinese New Year!  In this new recipe, Chef Sebastian teaches us how to make gluten free pork dumplings that everyone can enjoy!  This recipe uses YesYouCan Plain Flour that's gluten free, vegan, and soy free!

    • Add your stevia and sift in your orange chocolate mix flour to avoid lumps. Fold this gently with a spatula to keep the batter light and airy.
    • Pour the batter into your moulds and leave in fridge for 30 mins and bake at 180 degree Celsius for close to 10 minutes. Every oven will slightly vary so try what suits your oven
    • When the surface is smooth and looks set the fondant is ready, this would still be wobbly on the centre. That’s the lava we are looking for.
    • Preheat the oven to 160°C. Grease 1X 23cm round cake pans and line base and sides with baking paper.
    • Sift flour, cinnamon and nutmeg into a large bowl. Beat butter and sugar in a stand mixer fitted with paddle attachment until thick and pale. Add eggs, 1 at a time, beating well after each addition. Add vanilla, reduce speed to low and add flour mixture, buttermilk, a pinch of salt flakes and the grated apple.
    • In a bowl, take the flour, 2 gm sugar, yeast, oil, 70ml water and mix.
    • Add salt when it is starting to stick.
    • Kneed it to a dough consistency.
    • Let it rest for 10 minutes.
    • Sear the chicken on pan with some oil and then roast it in the oven at 170C for 10-15 mins.
    • Let it rest for a while.
    • Slice the onions and tomatoes.
    • Flatten the dough using a rolling pin in the shape of a flat bread.
    • Dice and peel the pumpkin.
    • Put it in an oven tray and season with oil, salt and a bit of pepper.
    • Let it roast at 180C for approx 20 mins.
    • When its cooked, make a paste of it in a blender
    • In a big bowl, whisk together the egg and buttermilk till they combine into a smooth mixture.
    • Add all the dry ingredients to the mixture slowly in 3 parts to prevent formation of lumps and whisk to form a thick batter. The right consistency for this would be when the batter flows down slowly and continuously when poured from a height.
    • In a saucepan heat the water, butter and salt on the lowest heat. On a higher heat the water would evaporate hence changing the original recipe therefore the low heat is ideal.
    • Once the butter has melted completely, add in the red velvet cake mix and using a spatula stir it continuously till it forms a ball of dough and stops sticking to the bottom of the saucepan. Keep doing this till the dough becomes smooth. This should take about 5 minutes.
    • For the ganache melt the butter and cream together over a double boiler and set aside. Don’t put it in the fridge since it would start setting in a cold environment.
    • For the cake, preheat your oven to 180 degree Celsius, then melt the butter and whisk it with the egg and vanilla essence.
    • Fold in the sifted red velvet cake mix into this mixture and combine to form a batter. The batter would be quite thick and strong, add 10ml of room temperature water to this and whisk.

    Makes an 8-inch cheesecake


    • 460g cream cheese
    • 150g castor sugar
    • 3 eggs
    • 240ml thickened cream
    • 50g yes you can vanilla cake mix
    • Zest of 4 whole lemons


    For the cake:

    • 160g unsalted butter
    • 240g yes you can vanilla cake mix
    • 2 eggs
    • Zest of one large lemon
    • Zest of one large orange
    • 5 tbsp honey
    • 2 tsp milk

    Serves 4

    For the fish:

    • 100g Yes you can self-rising flour
    • 50g Rice flour
    • 1/4th tsp Turmeric
    • 1 tsp Salt
    • 15g Sugar
    • 160ml Beer (Gluten free lager)
    • 400g flake (or any other fish you wish to use)

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