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Stuffed Mushrooms

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Creamy Caramel Flan

French Onion Soup

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Sweet Cherrie Dessert

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Marinated Olives

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Chicken Soup

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French Chocolate Fondant

Arugula Bruschetta

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Coconut - Lemon Cheesecake

Oven Roasted Black Pepper Chicken

Smoked Salmon

Coconut Curry Lentil Soup

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Cream of Tomato Soup

Meatball Soup

Ravioli in Creamy Garlic and Spinach

Quinoa Black Bean Burger

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Matcha Cake

Seafood Platter

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Skinny Skillet Chicken Cordon Bleu

Roast Duck with Orange and Ginger

Fresh Limonade

Ginger Soda

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Prosciutto-Wrapped Asparagus

Garlic Butter Prawns

Preheat the oven

Clean the mushrooms with a damp cloth and remove the stems. Chop the stems finely and set aside.

Prepare the mushrooms

In a mixing bowl, combine the cream cheese, chopped mushroom stems, Parmesan cheese, garlic, parsley, bread crumbs, olive oil, salt, and pepper. Mix until well combined.

Make the filling

Using a spoon, stuff each mushroom cap with the cheese mixture, pressing it down gently to pack the filling.

Stuff the mushrooms

Place the stuffed mushrooms on a baking sheet. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.

Bake the mushrooms

Remove from the oven and let cool slightly before serving. Enjoy your stuffed mushrooms!

Serve

Large mushrooms

Cream cheese

Parmesan cheese, grated

Garlic, minced

Fresh parsley, chopped

Bread crumbs

Olive oil

Salt

Black pepper

In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns into a golden caramel. Be careful not to burn it. Once melted, quickly pour the caramel into a round flan mold, tilting to coat the bottom evenly. Set aside to cool and harden.

Make the Caramel

In a blender, combine the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt. Blend until smooth and well combined.

Prepare the Flan Mixture

Pour the flan mixture over the hardened caramel in the flan mold. Place the mold in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the flan mold. Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.

Combine and Bake

Remove the flan from the oven and the water bath. Allow it to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight. To serve, run a knife around the edges of the flan to loosen it, then invert onto a plate. The caramel will flow over the top.

Cool and Serve

Granulated sugar

Eggs

Sweetened condensed milk

Evaporated milk

Vanilla extract

Prepare the Onions

In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions, and cook, stirring frequently, until caramelized, about 30-40 minutes.

Cook the Onions

Once the onions are caramelized, add the dry white wine, scraping up any browned bits from the bottom of the pot. Cook for an additional 5 minutes.

Add Liquid Ingredients

Add the beef broth, thyme, bay leaves, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.

Simmer the Soup

While the soup is simmering, slice the baguette into 1-inch thick slices and toast them until golden.

Prepare the Baguette

Remove the bay leaves from the soup. Ladle the soup into bowls, place toasted baguette slices on top, and sprinkle with Gruyère cheese. Broil in the oven until the cheese is bubbly and golden.

Serve the Soup

Onions

Butter

Beef broth

Dry white wine

Thyme

Bay leaves

Baguette

Gruyère cheese

In a medium saucepan, combine pitted sweet cherries, granulated sugar, cornstarch, lemon juice, and butter. Cook over medium heat, stirring frequently until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and stir in vanilla extract. Let it cool slightly.

Prepare the Cherry Filling

Preheat the oven to 375°F (190°C). Place the ready-made pie crust into a 9-inch pie dish. Pour the cherry filling into the crust, spreading it evenly.

Assemble the Dessert

Bake in the preheated oven for 25-30 minutes or until the crust is golden brown. Remove from the oven and let it cool for at least 15 minutes before serving.

Bake the Dessert

Slice the dessert and serve warm or at room temperature with whipped cream on top, if desired.

Sweet cherries, pitted

Cornstarch

Lemon juice

Ready-made pie crust

Whipped cream

In a large mixing bowl, combine the mixed olives and set aside.

Prepare the Olives

In a separate bowl, whisk together the extra virgin olive oil, smashed garlic cloves, fresh rosemary, fresh thyme, red pepper flakes, lemon zest, lemon juice, salt, and black pepper until well combined.

Make the Marinade

Pour the marinade over the olives and toss to ensure all olives are well coated. Cover the bowl with plastic wrap or transfer to an airtight container.

Combine and Marinate

Refrigerate the marinated olives for at least 2 hours, preferably overnight, to allow the flavors to meld.

Chill

Serve the marinated olives at room temperature as an appetizer or snack.

Mixed olives (green and black)

Extra virgin olive oil

Garlic cloves, smashed

Fresh rosemary sprigs

Fresh thyme sprigs

Red pepper flakes

Zest of lemon

In a large pot, heat the olive oil over medium heat. Add the chicken breast and cook until browned on both sides, about 5-7 minutes. Remove the chicken and set aside to cool.

Prepare the Chicken

In the same pot, add the onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are soft.

Sauté the Vegetables

Shred the cooled chicken and return it to the pot. Add the chicken broth, salt, black pepper, thyme, and bay leaf. Stir to combine.

Combine Ingredients

Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the chicken is cooked through and the flavors meld.

Cook the Soup

Remove the bay leaf and adjust seasoning if needed. Serve hot, garnished with chopped parsley.

Finish and Serve

Chicken breast

Carrots, diced

Celery, diced

Onion, chopped

Chicken broth

Thyme, dried

Bay leaf

Parsley, chopped (for garnish)

Preheat the oven to 200°C (392°F). In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler method) and melt them together, stirring occasionally until smooth. Remove from heat and let cool slightly.

Melt Chocolate and Butter

In a separate bowl, whisk together the granulated sugar and eggs until the mixture is light and fluffy. Stir in the vanilla extract.

Mix Wet Ingredients

Slowly pour the melted chocolate mixture into the egg mixture, stirring continuously to avoid cooking the eggs. Mix until well combined.

Combine Mixtures

Sift the all-purpose flour and salt into the chocolate mixture, gently folding it in until just combined. Be careful not to overmix.

Add Dry Ingredients

Grease individual ramekins with butter and dust them with cocoa powder to prevent sticking. Pour the batter evenly into the prepared ramekins, filling them about 3/4 full.

Prepare Ramekins

Bake in the preheated oven for about 10-12 minutes, or until the edges are set but the center remains soft and gooey.

Bake the Fondants

Remove from the oven and let cool for 1-2 minutes. Invert each ramekin onto a plate and serve immediately, optionally with a scoop of vanilla ice cream or whipped cream.

dark chocolate

unsalted butter

granulated sugar

large eggs

all-purpose flour

vanilla extract

salt

Preheat the oven to 400°F (200°C). Slice the baguette into 1/2 inch thick slices. Brush both sides with olive oil and place on a baking sheet.

Toast the baguette in the preheated oven for about 5-7 minutes, or until golden brown. Remove from the oven and rub the toasted slices with the garlic clove.

Toast the Baguette

In a mixing bowl, combine arugula, halved cherry tomatoes, balsamic vinegar, Parmesan cheese, salt, and black pepper. Toss until well combined.

Prepare the Arugula Topping

Top each toasted baguette slice with the arugula mixture. Serve immediately.

Assemble the Bruschetta

Garlic clove

Crush the digestive biscuits in a food processor until fine. Mix with melted butter and press into the bottom of a springform pan. Chill in the refrigerator for 30 minutes.

Prepare the crust

In a mixing bowl, beat the cream cheese and sugar until smooth. Add the coconut cream, lemon juice, and lemon zest, mixing until combined.

In a small bowl, dissolve the gelatin powder in the water. Let it sit for about 5 minutes, then heat in the microwave for 10-15 seconds until melted. Stir into the cream cheese mixture.

Prepare the gelatin

Pour the filling over the chilled crust and smooth the top. Sprinkle desiccated coconut on top. Refrigerate for at least 4 hours or until set.

Combine and chill

Remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy!

Sugar

Coconut cream

Lemon zest

Gelatin powder

Water (for gelatin)

Digestive biscuits

Butter, melted

Desiccated coconut

Preheat the oven to 425°F (220°C). Rinse the chicken under cold water and pat dry with paper towels.

In a small bowl, mix the black pepper, salt, olive oil, garlic powder, onion powder, and paprika to create a rub. Rub this mixture all over the chicken, including inside the cavity.

Season the Chicken

Stuff the cavity of the chicken with the fresh rosemary and lemon. Cut the lemon in half before placing it inside.

Add Aromatics

Place the chicken breast-side up in a roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (75°C).

Roast the Chicken

Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. Serve with your favorite sides.

Rest and Serve

Whole chicken

Garlic powder

Onion powder

Paprika

Fresh rosemary

Lemon

In a small bowl, mix the cream cheese, lemon juice, and chopped fresh dill until smooth and well combined.

Prepare the Cream Cheese Spread

Toast the bagels or bread slices until golden brown and crispy.

Toast the Bagels

Spread a generous layer of the cream cheese mixture on each toasted bagel or bread slice.

Assemble the Dish

Top with slices of smoked salmon, a few capers, and thinly sliced red onion.

Add the Toppings

Sprinkle with black pepper to taste, garnish with additional dill if desired, and serve immediately.