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Celeriac with orange and chestnuts

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2 large celeriac roots (hollowed out into bowl shapes or cut into large cubes) 150 g boiled or roasted chestnuts (peeled, whole) 1 carrot (sliced ​​into rounds or half-moons) 1 shallot or 1 onion (finely chopped) 1/2 tea glass of extra virgin olive oil 1.5 cups freshly squeezed orange juice 1/2 cup hot water 1 teaspoon brown sugar or honey 1 teaspoon salt 1 egg yolk Juice of 1/2 a lemon 1 teaspoon flour or starch Fresh green celeriac leaves or finely chopped dill Peel the celeriac roots. Either hollow out the centers to create bowl shapes or cut them into large cubes. To prevent them from darkening, keep them in lemon water until you are ready to cook. Heat the extra virgin olive oil in a large pot. Add the chopped onion and carrot, and sauté for 4–5 minutes until softened. Remove the celeriac from the lemon water, drain, and add to the pot. Add the whole boiled chestnuts, sugar, and salt. Pour in the freshly squeezed orange juice and the hot water. Cover the pot and cook over low heat...
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Batida de Café

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  Sweet Condensed Milk — this is what gives the batida its signature creamy texture and sweetness. There’s no substitute for it. If you skip it, you’re not making a batida! Cold Coffee — the stronger the coffee, the more pronounced the coffee flavor will be in your batida. Make it really, really strong — almost too strong to drink on its own! I usually make an extra-bold drip or French press coffee the night before and store it in the fridge so it’s ready to go the next day. Cachaça — the classic Brazilian sugarcane liquor gives the drink its distinct, smooth kick. But if you don’t have cachaça, vodka works, too! It’ll be just as creamy and delicious with a slightly different booze profile. Ice Cubes — for blending and serving, if desired. Blend it up . Add the condensed milk, strong coffee, cachaça, and ice cubes to a blender. Blend until smooth and creamy. Chill or Serve . Pour into a hermetically sealed bottle and refrigerate, or serve immediately. Garnish. (Optional but ...
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Soup with beans and mushrooms

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Canned white beans - 500 g Large mushrooms - 3-4 pcs. Onion - 1 pc. Carrots - 1 pc. Garlic - 1 clove Olive oil - 1 tbsp. Corn flour - 3 tbsp. Parsley - a couple of sprigs Sea salt - to taste Pepper ch.m. - to taste Grate the carrots on a coarse grater. Cut the onion into small cubes. Fry onions, carrots and mushrooms in a small amount of vegetable oil. Add cornmeal. Mix well, fry for another 3-4 minutes. At this time, boil water in a saucepan. Drain the beans in a colander, rinse under running water. Put the frying, beans, chopped garlic clove and laurel in a saucepan at the same time. Cook for 10-15 minutes. Salt to taste and pepper. Add chopped parsley, turn off the stove, cover the pan with a lid and let the soup brew for 20 minutes. Before serving, fish out and discard the garlic. The simplest, but very tasty soup with beans and mushrooms is ready.  ENJOY YOUR MEAL
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Miso Salmon, Cantonese style

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  Salmon chunks, 500g Miso , 1tbsp Light soy sauce , 2tbsp Sugar, 1tsp Cantonese rice wine , 5tbsp, or any Chinese cooking wine Minced ginger, 1tbsp Toasted sesame seeds, a nip Green onion, 1 stalk Prepare the ingredients – salmon cut to big chunks, I like to keep the skin on, pat dry with kitchen towel; in a mixing jar, put in miso, soy sauce, sugar and rice wine, mix well, and add half cup of water. Taste your miso paste before cooking, if it’s too salty, reduce the amount of soy sauce;  Heat 2-3tbsp of oil in hot skillet, in medium-high heat, put in the fish, skin side down firstly, pan-fry the fish till golden brown; 3. Pour in the seasoning mixture, lid on and braise for 1 to 2 minutes, flip the fish once; then reduce the sauce in high heat;    4. Served with steamed brown rice, place salmon and a tablespoon of sauce on top, sprinkle toasted sesame seeds and sliced green onion for garnishing. ENJOY YOUR MEAL
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MIMOSA

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 60 ml fresh orange juice 7 ml orange liqueur 120–150 ml chilled sparkling wine Pour the orange juice and orange liqueur into a flute glass, then slowly top up with the sparkling wine. Your Mimosa cocktail is ready to serve. ENJOY YOUR MEAL
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Dragon's Heart

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  3 lime wedges 22 ml elderflower cordial 5 dashes of aromatic bitters 44 ml aged rum 22 ml mezcal 15 ml ginger liqueur 44 ml blood orange juice Garnish: Blood orange slice Add the lime, elderflower cordial, and 3 dashes of bitters to a cocktail shaker and muddle well. Add the rum, mezcal, and blood orange juice to the shaker, along with some ice. Shake thoroughly, then strain into a chilled cocktail glass. Garnish with 2 additional dashes of bitters and a slice of blood orange to serve your "Dragon's Heart" cocktail. ENJOY YOUR MEAL
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Brussels Sprouts Gratin with Cream

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  500 grams (1/2 lbs) Brussels sprouts 200 ml heavy cream 1 small glass (tea glass) of milk 1 tablespoon butter 1.5 tablespoons flour 1 cup grated kashar (kasar) cheese or cheddar cheese 1 teaspoon salt Half a teaspoon of black pepper Half a teaspoon of grated nutmeg First, remove the tough outer leaves of the Brussels sprouts and trim the ends of the stalks. Wash the sprouts and cut them in half. Boil the Brussels sprouts in salted water for about 10 minutes, then drain. For the creamy sauce, melt the butter in a saucepan. Add the flour and sauté for 1–2 minutes. Gradually add the milk and heavy cream while stirring constantly. Add the salt, black pepper, and grated nutmeg, and cook until the sauce thickens. Place the boiled Brussels sprouts into a baking dish. Pour the prepared creamy sauce evenly over them. Sprinkle the grated kashar or cheddar cheese over the top. Bake in a preheated oven at 200°C (392°F) for about 20 minutes, or until the top is golden brown and the cheese has...
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