INGREDIENTS

Ramen Broth
20g crispy, spicy chili sauce
20g sweet white miso paste
20g sesame oil
40g soy sauce 
700g Oatly Barista
 
Mushroom and Ginger Duxelles
100g shiitake or brown cap mushrooms, finely diced
1 small shallot, peeled and finely chopped
1 tsp fresh ginger, finely chopped
1 garlic clove, finely chopped
1 tbsp neutral oil (e.g., vegetable oil) 
Sea salt and pepper, to taste

King Oyster Mushrooms
2 large king oyster mushrooms, cut in half lengthways and cross-hatched
1 tbsp neutral oil (e.g. vegetable oil)
Sea salt and pepper, to taste

Noodles and Garnishes
200g ramen noodles
100g broccolini, trimmed, and blanched in salted boiling water and shocked in iced/cold water, drained, and reserved
50g big handful bean sprouts, washed
Small bunch of fresh coriander, leaves picked 
Sea salt and pepper, to taste

EQUIPMENT

• Medium saucepan to boil the oat milk (for the Tantanmen Broth)
• Large mixing bowl (for the Tantanmen Broth)
• Whisk
• Large frying pan (for Duxelles & King Oyster mushrooms)
• Pot for boiling noodles
• Strainer or noodle basket
• 2 x Ramen soup bowls
• Chopsticks and soup spoons for serving

DIRECTIONS

1. Cooking the Mushroom and Ginger Duxelles & King Oyster Mushrooms
   Heat neutral oil in a medium skillet over medium heat. Sauté the shallot for 2 to 3 minutes until translucent. Add the ginger and garlic and cook for another minute. 
   
   Add the finely diced shiitake or brown cap mushrooms, season with sea salt, and cook until they release their moisture and become golden, about 8 to 10 minutes. Season with freshly ground black pepper. Set aside.
   
   In a large frying pan, season the scored side of the king oyster mushrooms with sea salt and freshly ground black pepper. Pan fry scored side down in the neutral oil for 5 to 6 minutes until golden and crispy. Flip and cook for another 2 minutes. Set aside.
   
   
2. Make the Broth
   In a mixing bowl, whisk together chili sauce, miso paste, sesame oil, and soy sauce until smooth. In the medium saucepan, bring the Oatly Barista to a boil and remove from heat. Little by little, whisk the hot Oatly Barista into the paste mixture until fully combined and smooth.
   
   
3. Assemble the Ramen Bowls
   When all your garnish is prepared, return your Tan Tan style broth to a full boil to ensure it’s piping hot and ladle into your ramen bowls. In a large sauce of boiling water, cook your noodles until al dente, according to package instructions. Strain and divide the cooked noodles evenly between two ramen soup bowls. Top each bowl with the mushroom and ginger duxelles, pan-fried king oyster mushrooms, blanched broccolini, and fresh coriander leaves. Serve straight away.

INGREDIENTS

300g medium kohlrabi washed, peeled, and sliced into two equally thick steaks (reserve peelings for sauce)
30g plant butter
30g flat-leaf parsley
30g celery leaves
200ml Oatly Barista
2 celery stalks, washed, stripped from the leaves (reserve leaves for the sauce)
80g kale leaves (30g for herb sauce, 50g for garnish) stripped from stalks (reserve stalks for sauce) 
Olive oil
Sea salt and pepper, to taste

EQUIPMENT

• Medium saucepan for the sauce
• Saucepan to hold the bamboo steamer
• 2 mediumfrying pans (1 for Kohlrabi& 1 for celery and kale)
• Small blender or immersion blender
• Serving bowl plates x 4
• Parchment paper (for cartouchefor caramelised Kohlrabi steak)
• Tongs

DIRECTIONS

1. Cook the Kohlrabi
   Pre-steam the kohlrabi steaks in a bamboo steamer for 10 minutes. Transfer kohlrabi to a pre- heated, fan-assisted oven or air fryer at 180°C. Add plant butter and 60ml of water to cook kohlrabi like a fondant. Cook until tender and lightly caramelised, basting occasionally.
   
   
2. Prepare the Leaf Sauce
   Bring the Oatly Barista to a simmer with the reserved kohlrabi peelings, celery leaves, and parsley. Cook until softened. Strain into a small blender and blend into a smooth sauce. Once blended, taste and adjust the seasoning with a touch of salt and pepper.
   
   
3. Pan Fry the Kale and Celery
   In a medium frying pan on medium heat, cook the prepared kale and celery with a drizzle of olive oil and a light sprinkle of salt. Cook for 8 to 12 minutes, until the celery is tender and the kale leaves are green with a crunch and lightly caramelised.
   
   
4. Serving
   Place the caramelised kohlrabi steak at the center of the plate. Spoon the blended leaf sauce over the kohlrabi. Arrange the celery and kale around the steak for garnish and texture and serve. 
   
   
   

Ingredients

Crêpes Batter
125ml Oatly oat drink 
40g flour
10g corn starch 
12g sugar
12g neutral oil (e.g. vegetable oil) 
1 splash of rum (optional)

Chantilly Cream
100ml Oatly Whippable Creamy Oat  
10g icing sugar (or to taste)
½ tsp vanilla extract
 
Chocolate Sauce
50g dark chocolate (70% or vegan-certified) 
25ml Oatly oat drink

Equipment:

• Mixing bowls
• Whisk
• Crepe pan or non-stick frying pan
• Ladle or measuring cup
• Spatula
• Electric hand mixer or stand mixer (for the chantilly)
• Small saucepan
  
  

Directions

1. Prepare the Crêpes Batter
   In a mixing bowl, whisk together the flour, corn starch, and sugar. Gradually pour in the Oatly oat drink, whisking continuously to avoid lumps. Add the neutral oil and rum (if using) and whisk until smooth. Cover and let the batter rest in the fridge for 1 hour.
   
   
2. Cook the Crêpes
   Heat a nonstick crêpe pan or frying pan over medium heat and lightly grease with oil. Ladle a small amount of batter into the pan, swirling to form a thin, even layer.
   
   Cook for 1 to 2 minutes until the edges lift slightly, then flip and cook for another 30 seconds. Repeat with the remaining batter, stacking the cooked crêpes on a plate.
   
   
3. Make the Chantilly Cream
   In a cold mixing bowl, whip the Whippable Creamy Oat, icing sugar, and vanilla extract using an electric hand mixer or stand mixer. Whisk until soft peaks form, then refrigerate until ready to serve.
   
   
4. Prepare the Chocolate Sauce
   In a small saucepan over low heat, combine the dark chocolate and oat drink. Stir gently until the chocolate is melted and the sauce is smooth and glossy. Remove from heat.
   
   
5. Assemble the Dish
   Fold or roll the crêpes as desired. Top with a generous dollop of chantilly cream and drizzle with warm chocolate sauce.

 

Ingredients

Meringue
2 eggs (egg whites only)
2 tbsp caster sugar
Seeds of 1 vanilla pod
300g Oatly Vanilla Custard
300ml Oatly Barista, used for poaching

Caramel
120g caster sugar
100ml water
100ml Oatly oat drink to finish

EQUIPMENT

• Medium saucepan
• Whisk or electric whisking machine
• Fine sieve
• Mixing bowl
• Small saucepan for caramel
• Spatula
• Micro-scale (for precise measurement of agar-agar)
• Serving bowls / Glasses
• Ring moulds to set the faux meringue
  
  

Directions

1. Make the Meringue
   Beat the egg whites in a large mixing bowl with a whisk until the mixture resembles a fluffy cloud. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. Don’t over-beat. When ready, the mixture should be thick and glossy.
   
   Pour the Oatly Barista into a wide pan and heat until steaming, but not boiling. Add heaped teaspoons of the meringue mix into the Oatly Barista, using another teaspoon to slide the meringue off the spoon. Gently poach for 3 to 4 minutes until set. Remove the meringues from the Oatly Barista and leave to cool on a plate.
   
   
2. Make the Caramel
   Place caster sugar into a small saucepan over low-medium heat. Allow the sugar to melt slowly without stirring. Cook the sugar syrup from blond through to golden, carefully stirring until the first plume of smoke arises to ensure you develop the complexity of the caramel (otherwise it will be just sweet). To stop the caramel from continuing to cook, carefully pour in the water (be careful, it may splatter) and add the Oatly oat drink to finish. Stir gently and cook until the caramel has thickened slightly and coats the back of a spoon. Remove from heat and allow to cool slightly.
   
   
3. Assemble the Île Flottante
   Pour the chilled Oatly Vanilla Custard into a plate or glass and top with the meringues, spooning the caramel over the top.
   
   
   

INGREDIENTS

1 tbsp turmeric
1 tbsp cinnamon
1 tbsp vanilla sugar
1 tbsp cardamon
Oatly Barista
Honey
Ginger
Salt
Pepper

EQUIPMENT

• Small blender
• Fine mesh strainer (optional, to sift if needed)
• Measuring spoons
• Tall serving glasses
  
  

DIRECTIONS

In a small blender, combine dry ingredients. Heat the Oatly Barista milk, honey and the dry mix. Pour into two tall glasses. Serve hot. 

INGREDIENTS

1 vol Tequila
2 vol Coffee liqueur
Oatly Whippable Creamy Oat
Sugar / sugar syrup
10 shots of freshly brewed coffee

EQUIPMENT

• Shaker
• Measuring spoons
• Tall serving glasses
  
  

DIRECTIONS

Add the tequila, liqueur, sugar syrup, and chilled coffee to your shaker.

Add ice and shake it cold!

Strain the mix into a bottom-filled highball glass.

Add the whipped Oatly on top.

Serve!