Refreshing cocktails to enjoy with your meal.

Cocktails

Desserts

Mains

A selection of small dishes to kick off your meal.

Starters

In a cocktail shaker filled with ice, combine the vodka, fresh lime juice, and simple syrup. Shake well for about 15 seconds.

Mix the Base Ingredients

Strain the mixture into a tall glass filled with ice.

Strain into Glass

Top the drink with club soda and gently stir to mix.

Add Club Soda

Garnish with a lime wedge and place mint leaves on top for aroma.

Garnish the Cocktail

Vodka

Fresh Lime Juice

Simple Syrup

Club Soda

Lime Wedge

Fresh Mint Leaves

In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth. Alternatively, you can microwave the chocolate in 30-second intervals until melted.

Melt the Chocolate

In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to over-whip.

Prepare the Cream

Separate the egg whites from the yolks. Place the yolks in a bowl and whisk them together with the sugar and vanilla extract until pale and creamy.

Separate the Eggs

Once the chocolate has cooled slightly, fold it into the egg yolk mixture until well combined. Then gently fold in the whipped cream until fully incorporated.

Combine Mixtures

In a clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Carefully fold the egg whites into the chocolate mixture, being cautious not to deflate them.

Whip the Egg Whites

Spoon the mousse into serving glasses or bowls and refrigerate for at least 2 hours, or until set.

Chill the Mousse

Before serving, prepare the garnish by whipping the cream until it holds soft peaks.

Prepare the Garnish

Top each serving of chocolate mousse with a dollop of whipped cream, some chocolate shavings, and a handful of fresh berries.

Assemble the Dessert

Dark chocolate

Heavy cream

Eggs

Sugar

Vanilla extract

Pinch of salt

Whipped cream

Chocolate shavings

Fresh berries

Season the chicken thighs with salt, black pepper, paprika, cumin, and dried thyme. Make sure they are evenly coated.

Prepare the Chicken

Chop the onion, bell pepper, carrots, and zucchini. Mince the garlic.

Chop the Vegetables

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

Heat the Olive Oil

Add the seasoned chicken thighs to the skillet. Cook for about 5-7 minutes on each side until golden brown and cooked through. Remove chicken and set aside.

Cook the Chicken

In the same skillet, add the chopped onion, garlic, bell pepper, carrots, and zucchini. Sauté for about 5-7 minutes until the vegetables are tender.

Sauté the Vegetables

Pour in the chicken broth and bring to a simmer. Add the cooked chicken back to the skillet.

Combine with Broth

Let everything simmer together for an additional 10 minutes. Adjust seasoning if necessary. Garnish with fresh parsley before serving.

Simmer and Serve

Chicken thighs, boneless and skinless

Onion, chopped

Garlic, minced

Bell pepper, chopped

Carrots, diced

Zucchini, sliced

Olive oil

Paprika

Cumin

Salt

Black pepper

Dried thyme

Chicken broth

Fresh parsley, chopped

Dice the tomatoes into small pieces and place them in a bowl.

Prepare the tomatoes

Chop the fresh basil and mince the garlic cloves. Add them to the bowl with the tomatoes.

Add basil and garlic

Drizzle the olive oil over the tomato mixture. Season with salt and black pepper to taste. Mix well.

Season the mixture

Slice the baguette into 1/2 inch thick slices.

Prepare the baguette

Preheat the oven to 400°F (200°C). Place the baguette slices on a baking sheet and toast for about 5-7 minutes until golden.

Toast the bread

Remove the toasted baguette from the oven and top each slice with the tomato mixture. Serve immediately.

Assemble

Preheat the oven to 375°F (190°C). Clean the mushrooms with a damp cloth and remove the stems.

Prepare the mushrooms

In a bowl, mix the cream cheese, grated Parmesan cheese, garlic powder, chopped parsley, salt, and black pepper until well combined.

Make the filling

Using a spoon, fill each mushroom cap with the cheese mixture.

Stuff the mushrooms

Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.

Drizzle with olive oil

Bake in the preheated oven for about 20 minutes, or until the mushrooms are tender and the filling is golden.