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Chocolate Soufflé

Pan Seared Steak

Almond Torte

Herb-Crusted Filet Mignon

Classic French Steak au Poivre

Apple Brie Tart

Steak With Gorgonzola Sauce

Crème Caramel

Tahitian Coffee

Virgin Cucumber Gimlet

Shirley Ginger

Winter Shandy

Preheat your oven to 375°F (190°C). In a microwave-safe bowl, melt the dark chocolate and butter together in 30-second increments, stirring in between until smooth.

Melt Chocolate

In a separate bowl, whisk the egg yolks with half of the sugar (50g) and vanilla extract until pale and creamy.

Whisk Egg Yolks

Slowly pour the melted chocolate mixture into the egg yolk mixture, stirring continuously until well combined. Sift in the flour and salt, and mix until smooth.

Combine Mixtures

In another bowl, beat the egg whites until frothy. Gradually add the remaining sugar (50g) and continue to beat until stiff peaks form.

Beat Egg Whites

Gently fold the beaten egg whites into the chocolate mixture in three parts, being careful not to deflate the mixture.

Fold Mixtures Together

Grease individual ramekins with butter and dust with sugar to prevent sticking. Pour the soufflé mixture into the ramekins, filling them about 3/4 full.

Prepare Ramekins

Place the ramekins on a baking sheet and bake in the preheated oven for about 12-15 minutes, or until the soufflés have risen and are set on the outside but still soft in the center.

Bake

Remove from the oven and serve immediately, optionally dusting with powdered sugar or serving with a scoop of ice cream.

Serve Immediately

dark chocolate

butter

sugar

eggs

vanilla extract

all-purpose flour

salt

Take the ribeye steaks out of the refrigerator and let them rest at room temperature for about 30 minutes. This ensures even cooking.

Prepare the Steak

Generously season both sides of the steak with salt and black pepper.

Season the Steak

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Heat the Pan

Add the steaks to the hot skillet and sear for 4-5 minutes without moving them.

Sear the Steak

After 4-5 minutes, flip the steaks and add the garlic cloves and thyme to the pan. Cook for another 4-5 minutes.

Add Aromatics

In the last 2 minutes of cooking, add the butter and use a spoon to baste the steaks with the melted butter and juices.

Baste with Butter

Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium.

Check for Doneness

Remove the steaks from the skillet and let them rest on a cutting board for about 5-10 minutes before slicing.

Rest the Steak

Slice against the grain and serve with your favorite sides.

Serve

Ribeye steak

Salt

Black pepper

Olive oil

Garlic cloves

Fresh thyme

Butter

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Preheat the Oven

In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

Cream Butter and Sugar

Beat in the eggs one at a time, followed by the vanilla extract until fully incorporated.

Add Eggs and Flavorings

In a separate bowl, whisk together the almond flour, baking powder, and salt.

Combine Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.

Mix Ingredients

Pour the batter into the prepared cake pan and spread it evenly.

Transfer to Pan

Sprinkle the sliced almonds evenly over the top of the batter.

Top with Almonds

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

Bake the Torte

Allow the torte to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve as desired.

Cool and Serve

Almond flour

Granulated sugar

Unsalted butter

Eggs

Vanilla extract

Baking powder

Sliced almonds

In a bowl, combine the chopped rosemary, thyme, parsley, minced garlic, breadcrumbs, and Parmesan cheese. Mix well and set aside.

Prepare the Herb Mixture

Pat the filet mignon pieces dry with paper towels. Rub them with olive oil, then season generously with salt and black pepper on both sides.

Season the Filet Mignon

Press the herb and breadcrumb mixture onto the top of each filet mignon, ensuring an even coating.

Coat with Herb Mixture

Preheat your grill or skillet over high heat. Once hot, place the filet mignon on the grill/skillet. Cook for about 4-5 minutes on each side for medium-rare, or until your preferred doneness is reached.

Cook the Filet Mignon

Remove the filet mignon from the heat and let it rest for 5 minutes before serving. Enjoy your herb-crusted filet mignon with your favorite sides!

Rest and Serve

Filet Mignon

Olive Oil

Fresh Rosemary, chopped

Fresh Thyme, chopped

Fresh Parsley, chopped

Garlic, minced

Black Pepper, freshly ground

Breadcrumbs, preferably Panko

Parmesan cheese, grated

Season the steaks generously with salt and crush the black peppercorns using a mortar and pestle or a rolling pin. Press the crushed pepper onto both sides of the steaks.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness. Remove the steaks from the skillet and let them rest on a plate.

In the same skillet, add the butter and minced shallots. Sauté for about 2-3 minutes until the shallots are translucent. Carefully add the cognac (be cautious as it may flame up) and scrape the bottom of the pan to deglaze.

Make the Sauce

Once the cognac has reduced by half, stir in the heavy cream and simmer for another 2-3 minutes until the sauce thickens. Adjust seasoning with salt if necessary.

Finish the Sauce

Slice the steaks and arrange them on plates. Spoon the sauce over the steaks and serve immediately.

Filet mignon or sirloin steak

Black peppercorns

Shallots, minced

Cognac or brandy

Heavy cream

Roll out the puff pastry sheet on a floured surface to fit your tart pan. Place the pastry into the pan and trim the edges.

Prepare the Puff Pastry

Cut the Brie cheese into slices and layer them evenly over the puff pastry.

Layer the Brie

Arrange the thinly sliced apples on top of the Brie cheese.

Add the Apples

In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture over the apples.

Sprinkle with Sugar and Cinnamon

Drizzle honey over the apples and cheese for added sweetness.

Drizzle with Honey

Sprinkle fresh thyme leaves over the top for a burst of flavor.

Add Thyme

Brush the edges of the puff pastry with the beaten egg for a golden finish.

Egg Wash

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the cheese is melted.

Bake the Tart

Allow the tart to cool for a few minutes before slicing and serving warm.

Puff pastry sheets

Brie cheese

Apples (thinly sliced)

Brown sugar

Cinnamon

Honey

Egg (beaten for egg wash)

Fresh thyme leaves

Season the steaks with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat.

Add the steaks to the hot skillet and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness. Remove from the skillet and let rest.

Cook the Steak

In the same skillet, lower the heat to medium and add minced garlic. Sauté for about 1 minute until fragrant.

Make the Gorgonzola Sauce

Pour in the heavy cream and bring to a simmer. Stir in the Gorgonzola cheese until melted and smooth. Cook for an additional 2-3 minutes.

Add Cream and Cheese

Slice the steak and serve it drizzled with the Gorgonzola sauce. Garnish with chopped parsley.

Steak (ribeye or sirloin)

Gorgonzola cheese

Garlic (minced)

Fresh parsley (chopped)

In a saucepan, combine the granulated sugar and water. Cook over medium heat, stirring gently until the sugar has dissolved. Stop stirring and allow the mixture to boil until it turns a deep amber color. Carefully pour the caramel into the bottom of your ramekins, tilting to coat the bottom evenly. Set aside to cool.

Prepare the Caramel

In a large mixing bowl, whisk together the whole milk, heavy cream, vanilla extract, eggs, egg yolks, and a pinch of salt until well combined. Strain the mixture through a fine-mesh sieve to remove any lumps.

Prepare the Custard

Pour the custard mixture over the cooled caramel in the ramekins. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins. Bake in a preheated oven at 325°F (160°C) for 40-45 minutes or until the custard is set but still slightly jiggly in the center.

Combine and Bake

Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the ramekins and invert onto a plate. The caramel will flow over the top.

Granulated Sugar

Water

Whole Milk

Heavy Cream

Vanilla Extract

Egg Yolks

In a coffee maker, combine the coarsely ground coffee with water. Brew according to manufacturer’s instructions.

Brew the Coffee

Once the coffee is brewed, pour it into a large mixing bowl or pitcher. Add coconut milk, vanilla extract, sugar, and ground cinnamon. Stir well until the sugar is dissolved.

Mix the Ingredients

Pour the coffee mixture into cups. Top each serving with a dollop of whipped cream and garnish with chocolate shavings.

Coarsely ground coffee

Coconut milk

Sugar

Ground cinnamon

Whipped cream

Chocolate shavings

Slice the cucumber into thin rounds, reserving a few slices for garnish.

Prepare the Cucumber

In a cocktail shaker, muddle the mint leaves with the lime juice and simple syrup until fragrant.

Muddle the Mint

Add the cucumber slices to the shaker and gently muddle again to release the flavor.

Add Cucumber

Fill the shaker with ice cubes, cover, and shake vigorously for about 15 seconds.

Shake it Up

Strain the mixture into a glass filled with ice cubes and top with soda water.

Strain and Serve

Garnish with the reserved cucumber slices and a sprig of mint.

Garnish

Cucumber

Lime juice

Simple syrup

Mint leaves

Soda water

Ice cubes

In a glass, add the ginger beer, fresh lime juice, and grenadine syrup. Stir gently to combine.

Combine Ingredients

Fill the glass with ice cubes to chill the drink.

Add Ice

Garnish with fresh mint leaves and a lime wedge on the rim of the glass.