A classic Spanish rice dish with seasonal vegetables.

Vegetarian Paella

Slow-cooked lamb with apricots and almonds.

Lamb Tagine

Creamy cheesecake with a graham cracker crust.

Cheesecake

Classic Italian dessert with coffee and mascarpone.

Tiramisu

Pasta with seasonal vegetables and olive oil.

Pasta Primavera

Chocolate Cake

Ice Cream

Garlic Bread

Vegetable Curry

Mint Tea

Falafel Platter

Lamb Kofta

Stuffed Grape Leaves

Sweet sticky rice topped with fresh mango.

Mango Sticky Rice

Spicy green curry with chicken and vegetables.

Green Curry

Stir-fried rice noodles with shrimp, tofu, and peanuts.

Pad Thai

Grilled chicken skewers served with peanut sauce.

Chicken Satay

Refreshing cocktail with coconut and pineapple.

Pina Colada

Baklava

Traditional Moroccan stew with seasonal vegetables.

Vegetable Tagine

Marinated grilled chicken served with seasonal vegetables.

Grilled Chicken

Falafel

Hummus

Rich chocolate mousse topped with whipped cream.

Chocolate Mousse

In a large paella pan or skillet, heat the olive oil over medium heat.

Prepare the Base

Add the chopped onion and cook until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the diced bell peppers, zucchini, and green beans to the pan.

Add Vegetables

Cook the vegetables for about 5-7 minutes until they start to soften.

Stir in the diced tomatoes, paella rice, saffron threads, smoked paprika, salt, and black pepper.

Incorporate Rice and Spices

Mix everything well for 2-3 minutes to allow the rice to absorb the flavors.

Pour in the vegetable broth and stir gently.

Add Broth and Simmer

Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes.

Once the rice is cooked and has absorbed most of the liquid, remove from heat.

Finishing Touches

Cover the pan with a clean kitchen towel and let it rest for 5 minutes.

Garnish with chopped fresh parsley before serving.

Olive oil

Onion, chopped

Garlic, minced

Bell peppers, diced

Zucchini, diced

Green beans, trimmed and cut

Tomatoes, diced

Vegetable broth

Paella rice (or Arborio rice)

Saffron threads

Smoked paprika

Salt

Black pepper

Fresh parsley, chopped (for garnish)

Gather all ingredients and prepare them by chopping, dicing, or measuring as needed.

Prepare the Ingredients

In a large tagine or Dutch oven, heat the olive oil over medium-high heat. Add the lamb chunks and sear until browned on all sides, about 5-7 minutes. Remove the lamb and set aside.

Sear the Lamb

In the same pot, add the chopped onion and diced carrot. Sauté until the onion is translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.

Sauté the Vegetables

Stir in the ground cumin, coriander, cinnamon, paprika, salt, and black pepper. Cook for 1-2 minutes until fragrant. Add the diced tomato, dried apricots, and seared lamb back into the pot. Pour in the chicken broth or water.

Add Spices and Liquids

Bring the mixture to a gentle simmer. Cover and reduce the heat to low. Let it cook slowly for about 2 hours, or until the lamb is tender.

Simmer

In the last 30 minutes of cooking, stir in the slivered almonds. This will allow them to soften slightly and infuse flavor into the tagine.

Add Almonds

Once cooked, taste and adjust seasoning if needed. Serve hot with couscous or bread.

Serve

Lamb shoulder, cut into chunks

Dried apricots

Almonds, slivered

Carrot, diced

Tomato, diced

Ground cumin

Ground coriander

Ground cinnamon

Paprika

Chicken broth or water

Prepare the oven

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.

Mix crust ingredients

Press the crumb mixture into the bottom of a 9-inch springform pan and slightly up the sides. Ensure it’s packed tightly.

Form the crust

Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let cool slightly.

Bake the crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Beat the cream cheese

Gradually add the granulated sugar and sour cream to the cream cheese, mixing until well combined.

Add sugar and sour cream

Add the vanilla extract and mix until incorporated. Then, add the eggs one at a time, mixing on low speed until just combined after each addition.

Incorporate vanilla and eggs

Sprinkle in the flour and mix until just combined. Avoid overmixing to ensure a smooth texture.

Add flour

Pour the cheesecake filling into the cooled crust, spreading it evenly.

Pour filling into crust

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Bake the cheesecake

Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours (or overnight) before serving.

Cool and chill

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Vanilla extract

Large eggs

All-purpose flour

Brew 1 cup of strong espresso coffee and allow it to cool slightly. If desired, mix in the coffee liqueur.

Brew Espresso

In a shallow dish, combine the brewed espresso and sugar. Dip each ladyfinger into the mixture briefly, ensuring they are soaked but not soggy.

Prepare Ladyfingers

Arrange half of the soaked ladyfingers in a single layer in the bottom of a 9x13 inch dish.

Layer Ladyfingers

In a mixing bowl, whisk together the 3 egg yolks and 1 tablespoon of sugar until thick and pale.

Whisk Egg Yolks

Gently fold in the mascarpone cheese and vanilla extract into the egg yolk mixture until smooth.

Incorporate Mascarpone

In a separate bowl, whip the heavy cream until stiff peaks form.

Whip Heavy Cream

Carefully fold the whipped cream into the mascarpone mixture until fully combined.

Combine Mixtures

Spread half of the mascarpone filling over the layer of ladyfingers in the dish.

Spread Filling

Add another layer of dipped ladyfingers on top, followed by the remaining mascarpone filling.

Repeat Layers

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Chill

Before serving, dust the top of the tiramisu with cocoa powder and garnish with dark chocolate shavings.

Dust with Cocoa

Slice and Serve

Ladyfinger cookies

Espresso coffee

Sugar

Coffee liqueur (optional)

Mascarpone cheese

Heavy cream

Egg yolks

Cocoa powder

Dark chocolate shavings

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.

Cook the Pasta

Once cooked, drain the pasta in a colander and set aside. Reserve about 1 cup of pasta water for later use.

Drain and Set Aside

In a large skillet, heat the olive oil over medium heat.

Heat Olive Oil

Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté Garlic

Add the zucchini, bell pepper, cherry tomatoes, carrot, and asparagus to the skillet. Sauté for about 5-7 minutes, or until the vegetables are tender but still crisp.

Add the drained pasta to the skillet with the sautéed vegetables. Toss to combine.

Mix Pasta and Vegetables

If the mixture seems dry, add a bit of the reserved pasta water until you reach your desired consistency.

Adjust Consistency

Season with black pepper, stir in the grated Parmesan cheese, and garnish with fresh basil before serving.

Season and Serve

Pasta (penne or spaghetti)

Zucchini, sliced

Bell pepper, diced

Cherry tomatoes, halved

Carrot, julienned

Asparagus, cut into 1-inch pieces

Parmesan cheese, grated

Fresh basil, chopped

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

Preheat the Oven

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs and then add the whole milk, vegetable oil, and vanilla extract. Mix thoroughly until smooth.

Mix Wet Ingredients

Add the wet ingredients to the dry ingredients and mix until just combined. Gradually stir in the boiling water until the batter is smooth. Note that the batter will be thin.

Combine Ingredients

Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cake

Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

Cool the Cakes

Once the cakes are completely cool, you can frost them with your favorite chocolate frosting. Stack the layers and enjoy your delicious chocolate cake!

Frost and Serve

Unsweetened cocoa powder

Baking powder

Baking soda

Eggs

Whole milk

Vegetable oil

Boiling water

In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved.

Combine Base Ingredients

Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or overnight for best results.