gently cooked in olive oil and rosemary, barrel aged feta, puffed rice

Italian grezzina courgette

Pea Velouté

gently cooked in olive oil and rosemary barrel aged feta, puffed rice

Italian grezzina courgettes

MAGO Mando

Pane ORE

Panet Mando ORE

MAGGIORE – LONDON CLOS

LONDON N

Panet ORE

MAGG Mandor

Bouto R

Seifried, Sweet Agnes, Riesling (37.5cl)

Barta, Tokaji Szamorodni (50cl)

Clos Lapeyre, La Magendia, Jurançon (37.5cl)

Alois Lageder, Porer Pinot Grigio

Graci, Etna Bianco

Ciù Ciù, Merlettaie Pecorino

Visintini, Friulano

La Giustiniana, Gavi di Gavi Montessora

Marchesi di Barolo, Roero Arneis

Fritz Haag, Brauneberger, Riesling Kabinett

Kuhling-Gillot, Qvinterra Riesling

Famille Hugel, Riesling

Greywacke, Sauvignon Blanc

Wash and slice the courgettes into thin rounds.

Prepare the Courgettes

In a large skillet, heat the olive oil over medium heat. Add the sliced courgettes and a pinch of salt. Sauté gently for about 5-7 minutes until the courgettes are tender but not mushy.

Cook the Courgettes

Add the fresh rosemary to the skillet and continue to sauté for another 2-3 minutes until fragrant.

Add Rosemary

Transfer the cooked courgettes to a serving dish. Crumble the barrel aged feta cheese on top and sprinkle with puffed rice for added crunch. Season with black pepper to taste.

Serve the Dish

Courgettes (Zucchini)

Olive oil

Fresh rosemary

Barrel aged feta cheese

Puffed rice

Salt

Black pepper

In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened and translucent, about 5 minutes.

Sauté Aromatics

Add the fresh peas to the pot and pour in the vegetable stock. Bring to a boil, then reduce heat and simmer for about 10-15 minutes until the peas are tender.

Cook the Peas

Remove the pot from heat. Using an immersion blender, purée the soup until smooth. Alternatively, transfer the mixture to a blender in batches and blend until smooth.

Blend the Soup

Return the blended soup to the pot. Stir in the heavy cream, salt, and black pepper. Heat gently, being careful not to boil.

Add Cream and Seasoning

Ladle the velouté into bowls and garnish with fresh mint leaves. Serve warm.

Serve

Fresh peas

Onion

Garlic cloves

Vegetable stock

Heavy cream

Butter

Fresh mint leaves

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

Heat the Olive Oil

Add the sliced courgettes to the pan and sprinkle with salt and black pepper. Cook gently for about 5-7 minutes, stirring occasionally until they are tender but not mushy.

Add the fresh rosemary to the pan and cook for an additional 2 minutes, allowing the flavors to meld.

Transfer the cooked courgettes to a serving dish. Crumble the barrel aged feta cheese on top and sprinkle with puffed rice for added texture. Serve warm.

Serve with Feta and Puffed Rice

Olive Oil

Rosemary (fresh)

Barrel Aged Feta Cheese

Puffed Rice

Black Pepper

Peel and dice the ripe mangoes and avocado. Finely chop the red onion and cilantro.

Prepare the Ingredients

In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.

Mix the Dressing

In a large bowl, combine the diced mangoes, avocado, red onion, and cilantro. Pour the dressing over the salad and toss gently to combine.

Combine the Salad

Serve the Mango Mando salad on a platter and accompany with tortilla chips for scooping.

Ripe mangoes

Avocado

Red onion

Cilantro

Lime juice

Tortilla chips

In a small bowl, mix warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.

Activate the Yeast

In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.

Prepare the Dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a lightly greased bowl, cover with a kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.

First Rise

Once risen, punch down the dough and shape it into a round loaf. Place it on a baking sheet lined with parchment paper.

Shape the Bread

Brush the top with olive oil, sprinkle with fresh rosemary and coarse sea salt.

Add Toppings

Cover the loaf and let rise for another 30 minutes.

Second Rise

Preheat the oven to 375°F (190°C) and bake for 25-30 minutes until golden brown and sounds hollow when tapped on the bottom.

Bake the Bread

Let the bread cool on a wire rack before slicing and serving.

Cool and Serve

All-purpose flour

Active dry yeast

Sugar

Warm water

Coarse sea salt

Preheat the Oven

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk together until evenly mixed.

Mix Dry Ingredients

In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.

Combine Mixtures

Lightly grease a baking pan. Pour the batter into the pan, spreading it evenly.

Pour into Pan

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Bake

Allow the panet to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Granulated sugar

Baking powder

Milk

Eggs

Butter, melted

Vanilla extract

Begin by chilling your cocktail glass. You can do this by filling it with ice water and setting it aside while you prepare the drink.

Chill the Glass

In a mixing glass, add the London dry gin, sweet vermouth, and orange bitters. Fill the mixing glass with ice cubes.

Mix the Ingredients

Stir the mixture gently for about 30 seconds until well chilled.

Stir

Empty the ice water from your cocktail glass and strain the chilled mixture into the glass.

Strain

Express the oils from the orange peel over the drink by holding it over the glass and twisting it. Then drop the peel into the drink as garnish.

Garnish

London dry gin

Sweet vermouth

Orange bitters

Orange peel

Ice cubes

Fill a tall glass with ice cubes to chill it.

Prepare the Glass

In a shaker, combine gin, lemon juice, and simple syrup. Shake well until chilled.

Strain the mixture into the prepared glass filled with ice, then top with tonic water.

Combine with Tonic

Garnish with a lemon wheel and fresh mint leaves. Serve immediately.

Garnish and Serve

Lemon Juice

Simple Syrup

Tonic Water

Ice Cubes

Lemon Wheel

Fresh Mint Leaves

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, whisk together flour and salt.

Add the activated yeast mixture and olive oil to the dry ingredients. Mix until a dough begins to form.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

While the dough is rising, chop the fresh herbs and mix them with the cheese in a bowl.

Prepare Filling

Once the dough has risen, punch it down and roll it out into a rectangle about 1/2 inch thick.

Shape the Dough

Spread the cheese and herb mixture evenly over the dough, then roll it up tightly into a log.

Add Filling

Place the rolled dough seam side down in a greased loaf pan. Cover and let it rise for another 30 minutes.

Preheat Oven

Bake the loaf in the preheated oven for 25-30 minutes or until golden brown and sounds hollow when tapped.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Fresh herbs (e.g., rosemary, thyme)

Cheese (e.g., mozzarella or feta)

Soak the almonds in warm water for about 30 minutes. After soaking, peel the skins off and set aside.

Prepare the Almonds

In a food processor, blend the peeled almonds until they form a smooth paste. You can add a little milk if necessary to help with blending.

Make Almond Paste

In a saucepan, melt the butter over medium heat. Add the almond paste, sugar, cardamom powder, salt, and remaining milk. Stir continuously until the mixture thickens and starts to leave the sides of the pan, about 10-15 minutes.

Cook the Mixture

Remove the saucepan from heat and stir in the vanilla extract. Mix well.

Add Vanilla

Transfer the mixture to a greased plate or tray and flatten it into an even layer. Allow it to cool slightly, then cut into desired shapes (squares or diamonds).

Shape the Mandor

Let the MAGG Mandor cool completely before serving. Enjoy your homemade sweet treat!

Almonds

Cardamom Powder

Vanilla Extract

Rinse the rice under cold water until the water runs clear. In a saucepan, add the rinsed rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and water is absorbed. Once done, fluff with a fork and set aside.

Prepare the Rice

In a large skillet, heat sesame oil over medium-high heat. Add the chicken thighs and cook for about 7-8 minutes on each side until golden brown and cooked through. Remove from skillet and let rest for a few minutes before slicing.

Cook the Chicken

In the same skillet, add minced garlic and grated ginger, stir for 30 seconds. Then add broccoli florets and a splash of water. Cover and steam for about 4-5 minutes until tender but still bright green.

Stir-fry Broccoli

Slice the cooked chicken and return it to the skillet with the broccoli. Add soy sauce and chopped green onions. Stir well to combine and heat through for another 2 minutes.

Combine Ingredients

Serve the stir-fry over the cooked rice. Season with salt and pepper to taste. Enjoy your Bouto R!

Rice

Chicken thighs, boneless and skinless

Broccoli florets

Soy sauce

Sesame oil

Garlic, minced

Ginger, grated

Green onions, chopped

Salt and pepper

Select ripe Riesling grapes, ideally harvested during the late harvest to enhance sweetness.

Italian Grezzina Courgette

Pea Velouté

Italian Grezzina Courgettes

Mago Mando

Pane Ore

Panet Mando Ore

Maggiore – London Clos

London N

Panet Ore

Magg Mandor