INTERNATIONAL FOODS

  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

  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...

  4 tablespoons olive oil 2 large onions 1 tablespoon balsamic vinegar 1 teaspoon granulated sugar 1 teaspoon salt 500 grams (1/2 LBS) chicken breast or chicken thighs (boneless) Black pepper Thyme or rosemary First, slice the onions into half-moons (thin strips). Heat the olive oil in a large pan and add the sliced ​​onions. Sauté the onions for about 5–7 minutes until they soften. Then, reduce the heat. Add the balsamic vinegar, granulated sugar, and salt. Cook the onions for about 15–20 minutes, until they turn a deep color and become caramelized. In a separate bowl, toss the chicken with some olive oil, black pepper, and either thyme or rosemary. Spread half of the caramelized onions across the bottom of a greased baking dish. Place the chicken pieces on top of the onions. Distribute the remaining caramelized onions over the chicken. Bake in a preheated oven at 200°C (392°F) for about 25–30 minutes, or until the tops are nicely browned. Adjust the cooking time as needed, depend...

                     1 handful of arugula 1 handful of spinach 1 tomato Half a red bell pepper Half a cup of boiled chickpeas 2 tablespoons finely chopped red cabbage 2 whole walnuts 1 tablespoon extra virgin olive oil Juice of half a lemon 1 teaspoon sumac A pinch of black pepper Thoroughly wash the arugula and spinach, then chop them into large pieces. Add the tomato, red bell pepper, and red cabbage. Sprinkle the boiled chickpeas and coarsely broken walnuts over the salad. In a separate bowl, mix the olive oil, lemon juice, sumac, and black pepper. Drizzle the prepared dressing over the salad and toss everything together. Serve the salad immediately. ENJOY YOUR MEAL

2 medium sweet potatoes (cut in half lengthwise) 1 cup cooked black beans (or kidney beans) 1/2 cup cooked quinoa 1/2 cup corn 1 tablespoon nutritional yeast (for a cheesy flavor and protein) 2 tablespoons pumpkin seeds For the sauce: 2 tablespoons tahini 1 tablespoon lemon juice 2 tablespoons warm water 1/2 teaspoon cumin Salt Place the sweet potato halves on a baking tray with the cut sides facing up. Bake in an oven at 200°C for about 25–30 minutes, or until tender. In a bowl, mix the cooked black beans, quinoa, corn, nutritional yeast, and cumin. In a separate container, whisk together the tahini, lemon juice, salt, and warm water until the mixture reaches a smooth, pourable consistency. Using a fork, gently mash the centers of the baked sweet potatoes to create a hollow "bowl" shape. Generously fill them with the prepared bean and quinoa mixture. Drizzle the tahini sauce over the top, sprinkle with the roasted pumpkin seeds, and serve warm. ENJOY YOUR MEAL  

400 grams halloumi cheese 16 cherry tomatoes 16 button mushrooms 2 green bell peppers 16 bay leaves For the sauce: 1 tablespoon teriyaki sauce 1 tablespoon fresh mint leaves Cut the halloumi cheese into large cubes. Thread the halloumi, cherry tomatoes, and mushrooms onto bamboo or metal skewers. Alternate them with the bell peppers (cut into small squares) and the bay leaves. Mix the teriyaki sauce with the finely chopped fresh mint leaves; frequently brush this mixture onto the skewers while cooking them on a grill or barbecue. Remove from the grill once the mushrooms have softened. ENJOY YOUR MEAL