All year long, we share our team’s favourite recipes here. A delicious way to meet the AMV members.
Cover photo: Alexandra Kikot; Other photos: Jade Nghiem
Jade Nghiem joined American Vintage as a Retail Manager in 2020. Now that summer’s here, she shares two recipes to serve together for a refreshing dish.
“These two recipes remind me of a time in my life when I decided to take better care of myself, which also meant eating right. In fact, I’ve always had (and still have) just one motto where this is concerned: get your act together, but don’t forget to enjoy yourself.”
Ingredients
300 g non-fat SKYR
250 g gluten-free rolled oats
2 eggs
1 pinch salt
1 handful walnuts (or chocolate chips, if you prefer)
Preparation
1 — Mix the skyr and the eggs.
2 — Add the rolled oats and salt.
3 — Add the walnuts (or chocolate chips).
4 — Blend well.
5 — Pour onto the countertop. Use your hands to shape the dough as you wish.
6 — Cut a few slits on top.
7 — Bake at 180°C for 45 minutes.
Thirsty?
To beat the heat, Jade also shared her favourite juice recipe – which is homemade AND in season.
Ingredients for bissap (hibiscus flower) juice
200 g dried hibiscus flowers
2 litres water
100 to 200 g sugar (or diced apple or orange slices)
A few mint leaves
Preparation
1 — Rinse the hibiscus flowers in cold water.
2 — Boil 2 litres of water.
3 — Add the hibiscus flowers and boil for 10 to 15 minutes.
4 — Remove from heat and steep for an additional 10 to 15 minutes.
5 — Filter the liquid with a fine sieve.
6 — Add the sugar (or fruit) while the juice is still warm. Stir well.
7 — Add the mint leaves.
8 — Cool to room temperature, then chill in the fridge for at least 2 hours.
9 — Serve cold!
AMV Journal is a space dedicated to encounters, discovery and travel. Every week, explore the musts, portraits and inspirations of American Vintage and its creation studio.