Desserts

Mains

Starters

Pina Colada

Tiramisu

Spaghetti Carbonara

Classic cheese pizza with fresh tomatoes.

Margherita Pizza

Toasted bread topped with tomatoes and basil.

Bruschetta

Garlic Bread

Delicious churros served with chocolate sauce.

Churros

Grilled chicken wrapped in a large tortilla with rice and beans.

Chicken Burrito

Freshly made guacamole served with tortilla chips.

Guacamole

Refreshing cocktail made with rum, mint, lime, and soda.

Mojito

Classic cocktail made with tequila, lime juice, and triple sec.

Margarita

Creamy cheesecake with a graham cracker crust.

Cheesecake

Rich chocolate cake with a gooey molten center.

Chocolate Lava Cake

A mix of seasonal vegetables stir-fried in a savory sauce.

Vegetable Stir Fry

Crispy chicken wings tossed in your choice of sauce.

Chicken Wings

Lemonade

Soda

Chocolate Brownie

Loaded with fresh vegetables and topped with mozzarella.

Veggie Pizza

Juicy beef patty with cheese, lettuce, and tomato.

Cheeseburger

Mozzarella Sticks

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Preheat the Oven

In a large bowl, sift together the flour, cocoa powder, baking powder, and salt.

Mix Dry Ingredients

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

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over mix.

Combine Mixtures

Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until smooth.

Make the Frosting

Add the milk and vanilla extract to the frosting mixture, and continue to beat until the frosting is light and fluffy.

Add Milk and Vanilla

Once the cake has completely cooled, spread the frosting evenly over the top using a spatula.

Frost the Cake

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Salt

Eggs

Milk

Vegetable oil

Vanilla extract

Unsalted butter

Powdered sugar

Cocoa powder

Season the chicken breasts with garlic powder, paprika, salt, black pepper, and Italian seasoning. Drizzle with 1 tablespoon of olive oil and rub the seasonings all over the chicken. Let it marinate for at least 15 minutes.

Prepare the Chicken

While the chicken is marinating, chop the bell peppers, zucchini, and red onion into bite-sized pieces.

Chop the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped bell peppers, zucchini, and red onion. Sauté for about 5-7 minutes, or until they are tender but still crisp. Season with a pinch of salt and pepper. Remove from skillet and set aside.

Sauté the Vegetables

In the same skillet, add the marinated chicken breasts. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice golden crust. The internal temperature should reach 165°F (75°C).

Cook the Chicken

Once the chicken is cooked, lower the heat and add soy sauce and honey to the skillet. Stir well to combine with the chicken juices, allowing it to simmer for 1-2 minutes.

Make the Sauce

Return the sautéed vegetables back to the skillet with the chicken and sauce. Toss everything together to coat the vegetables and chicken in the sauce. Cook for an additional 2-3 minutes.

Combine Everything

Chicken Breasts

Bell Peppers

Zucchini

Red Onion

Olive Oil

Garlic Powder

Paprika

Black Pepper

Italian Seasoning

Soy Sauce

Honey

Julienne the carrot, cucumber, and red bell pepper. Set aside in separate bowls.

Prepare the Vegetables

Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until pliable. Lay it flat on a clean surface.

Soak the Rice Paper

In the center of the rice paper, layer a small amount of each vegetable, a few cilantro and mint leaves, and a portion of the cooked rice vermicelli noodles.

Assemble the Spring Rolls

Fold the sides of the rice paper over the filling, then roll from the bottom up to enclose everything tightly. Repeat with remaining wrappers and filling.

Roll the Spring Rolls

Serve the spring rolls with soy sauce and peanut sauce for dipping.

Serve

Slice the baguette into 1/2 inch thick slices. Arrange them on a baking sheet.

Prepare the Bread

Preheat the oven to 400°F (200°C). Bake the sliced baguette for 5-7 minutes until lightly toasted.

Toast the Baguette

In a bowl, combine diced tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and black pepper. Mix well.

Make the Tomato Mixture

Spoon the tomato mixture generously onto each toasted baguette slice.

Top the Bread

Serve immediately while the bread is warm.

Rice paper wrappers

Carrot, julienned

Cucumber, julienned

Red bell pepper, julienned

Fresh cilantro leaves

Mint leaves

Rice vermicelli noodles, cooked

Soy sauce

Peanut sauce

Baguette

Ripe tomatoes, diced

Fresh basil, chopped

Garlic, minced

Olive oil

Balsamic vinegar

Black pepper

Start by cutting fresh pineapple into small chunks. Measure out the coconut cream, white rum, and ice cubes.

Prepare the Ingredients

In a blender, combine the pineapple chunks, coconut cream, white rum, and ice cubes. Blend on high speed until smooth and creamy.

Blend the Mixture

On a serving glass, place a wedge of pineapple on the rim. Add a maraschino cherry on top and sprinkle with coconut flakes.

Prepare Garnish

Pour the blended mixture into the prepared glass. Add the garnish and serve immediately with a straw.

Serve the Pina Colada

Fresh Pineapple

Coconut Cream

White Rum

Ice Cubes

Pineapple Wedge

Maraschino Cherry

Coconut Flakes

Brew 200 ml of strong espresso coffee and allow it to cool slightly.

Brew Espresso

In a bowl, combine the brewed espresso with 50 ml of coffee liqueur. Set aside.

Mix Coffee Liqueur

In a heatproof bowl, whisk together 4 egg yolks and 100 grams of granulated sugar until the mixture is pale and creamy.

Whisk Egg Yolks

Place the bowl over a pot of simmering water (double boiler) and whisk continuously for about 8-10 minutes until the mixture thickens slightly.

Heat Egg Mixture

Remove from heat and let the mixture cool completely.

Cool Mixture

Once cooled, gently fold in 500 grams of mascarpone cheese until well incorporated.

Fold in Mascarpone

In a separate bowl, whip 200 ml of heavy cream until stiff peaks form.

Whip Heavy Cream

Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy.

Quickly dip each ladyfinger cookie into the coffee mixture, ensuring they are soaked but not soggy.

Dip Ladyfingers

In a rectangular dish, create layers by placing a layer of dipped ladyfingers, followed by a layer of the mascarpone cream mixture. Repeat until all ingredients are used, finishing with a cream layer on top.

Layer Cookies and Cream

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

Chill

Before serving, dust the top with 30 grams of cocoa powder.

Dust with Cocoa

Slice the tiramisu into squares and serve chilled.

Slice and Serve

Ladyfinger cookies

Mascarpone cheese

Egg yolks

Heavy cream

Espresso coffee

Coffee liqueur (e.g., Kahlua)

In a large pot, bring water to a rolling boil. Add 1 tablespoon of salt to the water.

Boil Water

Add the spaghetti to the boiling water and cook according to package instructions until al dente (usually 8-10 minutes).

Cook Spaghetti

Before draining, reserve about 1 cup of the pasta cooking water. Then, drain the spaghetti and set aside.

Reserve Pasta Water

In a large skillet over medium heat, add the pancetta or guanciale. Cook until it becomes crispy and golden brown, about 4-5 minutes.

Cook Pancetta

In a mixing bowl, whisk together the egg yolks and grated Parmesan cheese until well combined. Add black pepper to taste.

Mix Egg Yolks and Cheese

Reduce the heat to low. Add the drained spaghetti to the skillet with the crispy pancetta. Toss to combine.

Combine Pasta and Pancetta

Quickly pour the egg and cheese mixture over the pasta while tossing continuously. The heat from the pasta will cook the egg gently, creating a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Add Egg Mixture

Serve immediately, garnished with additional Parmesan cheese and freshly cracked black pepper.

Spaghetti

Pancetta or Guanciale

Egg Yolks

Parmesan Cheese

In a small bowl, combine warm water (about 110°F) with sugar and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and add the activated yeast mixture and olive oil.

Mix Ingredients

Mix until a dough forms. Transfer to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Let the Dough Rise

Preheat your oven to 475°F (245°C) while the dough is rising.

Once the dough has risen, punch it down and transfer it to a floured surface. Divide it into two portions and roll out each portion into a circle about 12 inches in diameter.

Shape the Dough

Transfer the rolled-out dough to a pizza stone or baking sheet. Slice the fresh mozzarella and tomatoes. Evenly distribute the mozzarella and tomato slices over the dough. Drizzle with olive oil and season with salt and black pepper.