Rich chocolate cake with a molten center, served with vanilla ice cream.

Chocolate Lava Cake

Tender chicken simmered in a creamy tomato sauce with spices.

Chicken Tikka Masala

Freshly made guacamole served with tortilla chips.

Guacamole

Pina Colada

Mojito

Spring Rolls

Mango Sticky Rice

Spicy green curry with choice of chicken or tofu.

Green Curry

Stir-fried rice noodles with shrimp, chicken, and vegetables.

Pad Thai

Grilled chicken skewers served with peanut sauce.

Chicken Satay

Preheat your oven to 200°C (400°F). In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a saucepan of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let it cool slightly.

Melt the Chocolate and Butter

In a separate bowl, whisk together the granulated sugar, large eggs, and egg yolks until the mixture is pale and fluffy, about 3-5 minutes.

Mix Eggs and Sugar

Slowly add the melted chocolate mixture to the egg mixture, stirring continuously to combine. Add in the vanilla extract and a pinch of salt.

Combine Mixtures

Sift the all-purpose flour into the mixture and gently fold until just combined. Be careful not to overmix.

Add Flour

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

Prepare Ramekins

Place the ramekins on a baking tray and bake in the preheated oven for about 12-14 minutes, or until the edges are firm but the center is still soft.

Bake

Remove the cakes from the oven and let them cool for 1 minute. Carefully run a knife around the edges and invert onto plates. Serve immediately with scoops of vanilla ice cream on the side.

Cool and Serve

Dust the tops of the cakes with powdered sugar and add fresh berries if desired for an extra touch.

Garnish

dark chocolate

unsalted butter

granulated sugar

large eggs

egg yolks

all-purpose flour

vanilla extract

salt

vanilla ice cream

powdered sugar

fresh berries (optional)

In a large mixing bowl, combine the plain yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, garam masala, turmeric powder, and salt. Mix well.

Prepare the Marinade

Cut the chicken breast into bite-sized pieces and add to the marinade. Ensure all pieces are coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight.

Marinate the Chicken

In a large skillet or pan, heat 1 tablespoon of oil over medium heat. Add the marinated chicken pieces and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly charred. Remove the chicken from the pan and set aside.

Cook the Chicken

In the same pan, add the remaining tablespoon of oil. Add the finely chopped onion and sauté for about 5 minutes until translucent.

Sauté Onions

Add the minced garlic and grated ginger to the pan, stirring for about 1 minute until fragrant.

Add Garlic and Ginger

Pour in the crushed canned tomatoes and stir well. Let the mixture simmer for about 10 minutes, allowing the flavors to meld.

Add Tomatoes

Stir in the heavy cream, garam masala, salt, and black pepper. Mix well and allow to simmer for an additional 5 minutes.

Add Cream and Spices

Return the cooked chicken to the pan. Mix well to coat the chicken in the sauce and simmer for another 5 minutes.

Combine Chicken and Sauce

Remove from heat, garnish with chopped cilantro, and serve hot with rice or naan.

Garnish and Serve

Chicken breast, boneless and skinless

Plain yogurt

Lemon juice

Garlic, minced

Ginger, grated

Ground cumin

Ground coriander

Garam masala

Turmeric powder

Salt

Oil (vegetable or ghee)

Onion, finely chopped

Canned tomatoes, crushed

Heavy cream

Cilantro (fresh), chopped

Black pepper

Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.

Prepare the Avocados

Use a fork or a potato masher to mash the avocado to your desired consistency (smooth or chunky).

Mash the Avocados

Pour in the lime juice and mix well to combine. This will help to keep the avocado from browning.

Add Lime Juice

Finely chop the red onion, jalapeño pepper, and cilantro.

Chop the Vegetables

Add the chopped onion, jalapeño, cilantro, salt, and black pepper to the avocado mixture and stir until well combined.

Combine Ingredients

Stack the corn tortillas and cut them into wedges (like a pizza) or into strips.

Cut the Tortillas

In a large frying pan, heat the vegetable oil over medium-high heat until shimmering.

Heat the Oil

Carefully add the tortilla wedges to the hot oil in batches and fry until golden brown, about 2-3 minutes per side.

Fry the Tortilla Chips

Remove the chips from the oil and place them on a paper towel-lined plate to drain. Sprinkle with salt to taste while still warm.

Drain and Season

ripe avocados

lime juice

red onion

jalapeño pepper

fresh cilantro

black pepper

corn tortillas

vegetable oil

In a blender, combine the white rum, coconut cream, pineapple juice, fresh pineapple chunks, and crushed ice.

Blend the Cocktail Ingredients

Blend on high speed until smooth and creamy, ensuring all ingredients are well mixed.

Blend Until Smooth

Pour the blended mixture into a chilled glass or hurricane glass.

Pour into Glass

Garnish the cocktail with maraschino cherries, a pineapple wedge, and sprinkle coconut flakes on top.

Add Garnishes

Serve immediately and enjoy your tropical Pina Colada!

Serve and Enjoy

White Rum

Coconut Cream

Pineapple Juice

Fresh Pineapple Chunks

Crushed Ice

Maraschino Cherries

Pineapple Wedge

Coconut Flakes

In a sturdy glass, add the fresh mint leaves and lime juice. Using a muddler or the back of a spoon, gently press the mint leaves to release their oils and flavor. Do not shred the leaves; just bruise them lightly.

Muddle the Mint

Pour in the simple syrup and white rum over the muddled mint and lime mixture. Stir gently to combine all the ingredients.

Add the Syrup and Rum

Fill the glass with ice cubes, packing them well to keep the drink chilled.

Add Ice

Pour the club soda over the ice, filling the glass to the top. Stir gently to mix without losing the fizz.

Top with Club Soda

Garnish the drink with a lime wedge and a sprig of mint. Serve immediately with a straw.

Fresh mint leaves

Lime juice

Simple syrup

White rum

Club soda

Ice cubes

Lime wedges

Mint sprig (for garnish)

Julienne the carrot, cucumber, and bell pepper. Shred the red cabbage and chop the green onions. Dice the avocado.

Prepare the Vegetables

In a large bowl, combine the julienned carrot, cucumber, bell pepper, shredded red cabbage, chopped green onions, diced avocado, and fresh cilantro. Mix well and set aside.

Mix the Filling

Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it is soft but not overly mushy.

Soften the Rice Paper

Place the softened rice paper on a clean surface. Add a small amount of the vegetable filling (about 2-3 tablespoons) to the lower third of the wrapper. Fold the sides over the filling and roll tightly from the bottom up.

Assemble the Spring Roll

Repeat the process with the remaining rice paper wrappers and vegetable filling until all are rolled.

Repeat

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (if using), and chili flakes until well combined.

Prepare the Dipping Sauce

Rice paper wrappers

Carrot

Cucumber

Bell pepper

Red cabbage

Fresh cilantro

Green onions

Avocado

Soy sauce

Rice vinegar

Sesame oil

Honey (optional)

Chili flakes

Rinse 1 cup of sticky rice under cold water until the water runs clear. Then, soak the rice in water for at least 4 hours or overnight for best results.

Soak the Sticky Rice

After soaking, drain the rice and place it in a steamer lined with cheesecloth or a clean kitchen towel. Steam over boiling water for about 20-25 minutes until the rice is tender and sticky.

Steam the Sticky Rice

In a small saucepan, combine 1 cup of coconut milk, 1 tablespoon of sugar, and 1 teaspoon of salt. Stir over medium heat until the sugar is dissolved, but do not let it boil.

Once the rice is steamed, transfer it to a bowl and pour about 3/4 of the coconut sauce over the hot rice. Mix well and let it sit for about 10-15 minutes to absorb the flavors.

Mix with Rice

Take the ripe mangoes, peel them, and slice them into thin strips or wedges.

Slice the Mango

On a serving plate, place a generous portion of the sticky rice and arrange the sliced mango alongside. Drizzle the remaining coconut sauce over the top.

Plate the Dish

Sprinkle sesame seeds or mung beans on top for an added crunch and visual appeal. Serve immediately.

Sticky rice

Water

Coconut milk

Sugar

Ripe mango

Sesame seeds or mung beans

If using chicken, dice the chicken breast into bite-sized pieces. If using tofu, cube it into similar-sized pieces. Slice the bell peppers, zucchini, and carrots, and set aside.

Prepare Ingredients

In a large pot or pan, heat a little oil over medium heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.

Make the Curry Base

Pour in the coconut milk, vegetable broth, soy sauce, and brown sugar. Stir everything together until well combined.

Add Liquids

If using chicken, add the diced chicken breast to the curry base and let it simmer for about 10-12 minutes, or until fully cooked. If using tofu, add it at the same time and gently stir to ensure it absorbs the flavors.

Cook Protein

Once the protein is cooked through, add the sliced bell peppers, zucchini, and carrots. Let everything simmer for another 5-7 minutes until the vegetables are tender.

Add Vegetables

Stir in the fresh basil leaves and adjust seasoning with salt or more soy sauce if needed. Serve hot with lime wedges and sliced chili on the side.