INTERNATIONAL FOODS

                     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

2.5 cups wheat flour 100 grams cold butter (cubed) 1/2 cup granulated sugar 1 egg 1 teaspoon baking powder A pinch of salt 1 cup sweet pumpkin puree (roasted and drained) 1/2 cup finely chopped roasted almonds 1/2 cup finely chopped walnuts 1/2 cup raisins (softened in warm water) 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves or grated nutmeg 2 tablespoons honey or brown sugar Powdered sugar or sliced ​​almonds Mix the honey (or brown sugar), chopped almonds, walnuts, drained raisins, cinnamon, and cloves into the smooth, roasted pumpkin puree. Set the mixture aside. In a deep bowl, rub the flour, cold butter, and sugar together with your fingertips until the mixture resembles coarse crumbs. Add the egg, baking powder, and salt, and knead until a soft, cohesive dough forms. Divide the dough into two equal pieces. Roll each piece out between two sheets of parchment paper into a disk or rectangle, approximately half a centimeter thick. Spread the prepared pumpkin and nut mixture ...

  45 ml dry gin 20 ml freshly squeezed lemon juice 1 teaspoon sugar 30 ml hot water Garnish: 1 cinnamon stick Add the gin, lemon juice, and sugar to a brandy glass. Add the hot water—either water that has been heated but not boiled, or boiled water that has cooled slightly—to the mixture and stir well. Garnish your Hot Gin Toddy cocktail with a cinnamon stick and serve. ENJOY YOUR MEAL 

35 ml Brandy or Cognac 25 ml Lemon Juice 20 ml Orange Liqueur 1 strip of orange peel Lemon slice Granulated sugar After combining the brandy/cognac, lemon juice, and orange liqueur in a shaker filled with ice and shaking well, your Sidecar cocktail is ready to be served in a cocktail glass with a rim coated in lemon juice and sugar. ENJOY YOUR MEAL

  1 zucchini 1 eggplant 1 red bell pepper  10 mushrooms 1 bunch arugula (preferably baby arugula) 8 tablespoons olive oil Zest of 1 lemon 1 teaspoon red pepper flakes 1 teaspoon salt and ground black pepper For the marinade: 1 tablespoon coriander seeds 1 tablespoon black peppercorns 1 dessert spoon salt 1 hot red chili pepper 3 tablespoons olive oil 1 tablespoon white wine vinegar Grated zest of 1 lemon For the salad dressing: 1 dessert spoon each of: red pepper flakes, black pepper, salt, mustard seeds, mustard, Juice of 1 lemon, 6 tablespoons olive oil 1/3 bunch dill  Slice the zucchini, eggplant, pepper, and mushrooms into 1.5 cm thick pieces. Soak the eggplant slices in salted water to prevent discoloration and remove any bitter juices. Marinate the prepared vegetables with 5 tablespoons olive oil, 1 tablespoon white wine vinegar, the zest of 1 lemon, 1 hot red chili pepper, and 1 teaspoon each of coriander, salt, and ground black pepper. While the vegetables are mar...

 4 tablespoons olive oil 1 onion 450 g ground meat 4 cloves garlic 1 heaping dessert spoon salt 1 dessert spoon dried oregano 1 dessert spoon black pepper 1/4 nutmeg 1 tablespoon tomato paste 2 packs tomato purée (400 ml total) 3 cups water (750 ml) 2 cups chicken stock (500 ml) 3 small bay leaves Half a bunch of basil (approx. 8–10 sprigs) • Heat 4 tablespoons of olive oil in a large, deep pan. Add the diced onion and the ground meat, and begin sautéing. Once the meat changes color, add the 4 cloves of crushed garlic and sauté over high heat for another minute. Add the salt, oregano, black pepper, and grated nutmeg, and continue sautéing. • Add the tomato paste and sauté for another 1–2 minutes along with the spices. • Once the meat has browned and the onion has become translucent, add the tomato purée, chicken stock, and boiling water. • Finely chop the basil and add it to the pan along with the bay leaves. Add one tablespoon each of vinegar and sugar to balance the flavor of the...

  1 kg zucchini Half a bunch of chopped parsley 3 eggs Half a bunch of chopped dill Grated white cheese Half a bunch of mint 1 cup flour Salt, black pepper Peel or scrape the zucchini, grate them, and squeeze out the excess water thoroughly. Next, add the chopped dill, parsley, and mint, as well as the grated white cheese, salt, and black pepper, to the grated zucchini. Then, add the eggs and mix everything together until well combined. Stir in the cup of flour to create a batter with a pourable consistency. Meanwhile, heat olive oil in a pan and fry the zucchini mixture by spooning portions into the hot oil. Finally, serve either hot or cold. ENJOY YOUR MEAL 

  6 dried ancho or guajillo chiles or a mixture (about 3 ounces) 3 tablespoons olive oil, divided 3 pounds beef stew meat, trimmed and cut into 1-inch cubes 1 large onion, chopped 2 garlic cloves, minced 1-1/2 teaspoons salt 1/2 teaspoon pepper 1/2 teaspoon ground cumin 2-2/3 cups water, divided 1 bottle (46 ounces) V8 juice 1 can (14-1/2 ounces) beef broth Sliced seeded jalapeno peppers, optional In an enameled cast-iron Dutch oven over medium heat, toast chiles 2-3 minutes (do not burn). Remove from heat; transfer to a small bowl. Add hot water to cover. Soak 30 minutes. Meanwhile, in the same pot, heat 2 tablespoons olive oil over medium heat. Brown beef in batches. Remove with a slotted spoon. Add onion and remaining oil to pot; cook and stir until onion is tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from heat. Drain and split chiles, discarding stems and seeds. Pulse, covered, with salt, pepper, cumin and 2/3 cup water in a blender until pureed, adding wa...

  1/4   cup   lime juice, freshly squeezed 1   tablespoon   extra virgin olive oil   or more to taste 1   cup   of fresh mango, diced 1   cup   of cucumbers, diced 1   cup   of cherry tomatoes, diced 1/4   cup   of red onion, diced 1/4   cup   fresh cilantro leaves, roughly chopped salt and pepper to taste   Measure the the lime juice and the olive oil into a small bowl. Whisk to combine. Set aside. Add all chopped ingredients (mango, cucumber, cherry tomato, red onion and cilantro) to a medium bowl. Pour the dressing on top, then stir gently to combine. Give the salsa a taste. Season with salt and pepper to taste. Drizzle with more olive oil and serve. ENJOY YOUR MEAL

  Watercress jelly 200 g watercress coulis 50 g water 12.5 g vegetable gelatin 3 g salt Oyster balls 50 g shallots 3 oysters, chopped 50 g oyster water 2 g agar-agar 30 g white wine 100 g cream Baby cress decoration Atsina Nasturtium Blanch the watercress in a saucepan of water, then remove the watercress in ice water, blend and strain through a sieve. Add the water and seasoning, then the vegetable gelatin. Let it rest. Chop the shallots and reduce them in a saucepan with the white wine. Open the oysters and chop them: keep the water from the oysters. Add the cream and water from the oysters with the shallots, white wine and agar-agar. In a half-sphere silicone mold, add the chopped oysters and add the pan mixture. Refrigerate, then when set, melt the surface to assemble the two half-spheres and make a ball. When the log is set, coat with watercress jelly and put on a skewer. ENJOY YOUR MEAL

  For the asparagus: 1   lb   fresh white asparagus 1   large ripe avocado 1/2   cup   oil and vinegar dressing 4   ripe round or plum tomatoes   skinned 4   large fresh Basil leaves   shredded 8   slices   wafer-thin Black Forest ham 1   tbsp   chopped fresh chives sea salt and freshly ground pepper For the Oil and Vinegar Salad Dressing: 4   oz   rapeseed or vegetable oil 4   oz   olive oil 4   oz   white wine or apple vinegar or half of each 1/2   tsp   sea salt 1   tsp   mustard 1   tsp    honey   1/4   tsp   freshly ground pepper Trim the bottoms of the asparagus stalks and peel with a vegetable peeler. Bring a large pan of salted water to a boil and drop in the asparagus. Simmer for 3 minutes and have a large bowl of iced water ready. Using a large slotted spoon, lift out the asparagus spears carefully. Place immediately into th...

  9   oz   dried green split peas   soaked overnight 2   oz   bacon 1   onion   chopped 1   potato   chopped 6-1/2   cups   chicken   beef or ham broth 1/2   tsp   dried marjoram or oregano or a good pinch of dried thyme 2   small whole German frankfurters   sea salt and freshly ground pepper a little chopped fresh parsley or chervil   to serve sliced German rye,   linseed or sunflower seed bread, to serve   Drain the soaked peas and rinse in cold water. Set aside. Fry the bacon in a large saucepan for a few minutes over medium heat until the fat starts to run, then stir in the onion and potato. Continue to fry for 5 minutes until softened. Add the peas, broth, herbs and pepper to taste. Bring to the boil, stirring once or twice, and allow to boil for 5 minutes. Then partially cover the pan and turn the heat down to a gentle simmer, stirring occasionally. Cook for 30 to 40 minutes until t...

  320 g bluefin tuna 500 ml frying oil Salt Pepper 1 large aubergine Marinade 50 g water 15 g bonito shavings 5 g kombu seaweed 1 tsp soy sauce 1 tsp grated ginger Salt Sauce 200 g white miso 1 egg yolk 3 tsp sugar 15 g mirin 15 g sake 20 g rice vinegar 1 tsp Japanese mustard Salad sprouts Tuna Heat the oil to 180°C. Season with salt and pepper. Fry the tuna in it for about 15 minutes. Stop the cooking of the tuna by immersing it in a container of ice water. Drain well and set aside in the refrigerator. Eggplant Cut the eggplant in 2 lengthwise. Fry it for 2 minutes in the already hot oil. Let cool and peel. Set aside. Marinade Heat all ingredients together until boiling. Let cool and then add the eggplant. Sauce Mix together the white miso, egg yolk, sugar, mirin and sake. Heat everything in a bain-marie for 15-20 minutes. Let cool and then add the rice vinegar and Japanese mustard. Finishing and plating Cut the tuna into rectangles of about 1.5 cm and the aubergine into thick str...

Salt 8 ounces sweet Italian sausage, casing removed 2 tablespoons olive oil 3 cloves garlic, thinly sliced 1 pinch red chile flakes 1 bunch (12 to 14 ounces) broccoli rabe, tough ends trimmed, cut into 1 1/2 inch pieces 12 ounces (3 1/2 cups) dry orecchiette pasta 1/2 cup freshly grated Pecorino Romano cheese Freshly ground black pepper   Ingredients to make orecchiette with sausage and broccoli rabe Bring a large pot of well-salted water to a boil.   A pot of salted, boiling water Meanwhile, break the sausage up into small pieces. Add the oil to a large skillet over medium heat. When the oil shimmers, add the sausage to the pan and cook, undisturbed, until the browned on one side, about 4 minutes.   Sausage cooking in a large pan Reduce heat to low. Add garlic and chile flakes and cook, stirring frequently until fragrant, about 1 minute. Cover and remove from the heat.   Garlic and chili flakes added to the pan with sausage Add the ...

  1 pound medium beets (without tops) 1 tablespoon olive oil 1 teaspoon fine salt 2 cups tomato juice 1/4 cup chopped fresh dill (loosely packed) 3 tablespoons fresh lemon juice 2 tablespoons Worcestershire sauce 1 tablespoon prepared horseradish (not creamed horseradish) 3/4 teaspoon lemon pepper 1 medium garlic clove Hot sauce, to taste 24 ounces aquavit 6 ounces dill havarti cheese, cut into cubes 2 dill pickles, cut crosswise into 1-inch thick slices 8 pickled cocktail onions   Gather the ingredients. Preheat the oven to 400 F. Wrap each beet tightly in foil, adding a drizzle of the olive oil and a generous pinch of salt to each packet. Place beets on a baking sheet and bake until a paring knife can pierce easily through the beets, about 1 hour. Baked beets wrapped in foil on a baking sheet Unwrap beets and let them stand until cool enough to handle. Slip the skins off the beets with your fingers under cool running water. You can do th...

  1/4 cup tahini 1/4 cup soy sauce 4 cloves garlic 1 tablespoon dry sherry 2 tablespoons honey 1/4 teaspoon Sichuan pepper powder 2 teaspoons grapeseed oil 1/4 pound ground pork 2 scallions, sliced, white and greens divided 2 teaspoons grated ginger 12 ounces konjac (or shirataki) noodles 1/4 cup peanuts 1/2 teaspoon chili oil Gather the ingredients. Whisk together the sesame paste, soy sauce, half of the garlic, sherry, honey, and Sichuan pepper powder in a medium bowl until it is completely incorporated; set aside. Heat the grapeseed oil in a large saute pan. Add the ground pork, remaining garlic, scallion whites, and ginger to the pan. Cook, undisturbed, until the bottom of the pork is browned, then break up the pork and continue to cook, stirring until the pork is cooked through and no longer pink.. Transfer the pork to a plate, leaving any fat behind. Add half of the Sichuan sauce to the pan along with 1/4 cup water. Add the konjac noodles and cook, stirring frequently, ...

  FOR THE CAULIFLOWER   Caulilini (sprouting cauliflower) or organic cauliflower florets: 1 lb   Shawarma seasoning: 2-3 dashes   Extra virgin olive oil: 1 tbsp   Atlantic sea salt: 1-2 pinches   Black raisins: 2 tbsp   FOR THE SJUG SALSA VERDE   Mint: 1 bunch (chopped)   Parsley: 1 bunch   Garlic : 2 cloves (finely chopped)   Champagne vinegar: 3 tbsp   Serrano pepper: 1 (finely chopped)   Lemon: 1 (juiced)   Extra virgin olive oil: 1/2 cup   Salt: to taste   FOR THE TAHINI SAUCE   Raw tahini (preferably Har Bracha): 1/4 cup   Ice-cold water: 1/2 cup   Lemon: 1 (juiced)   Salt: to taste Prepare the Cauliflower Blanch the cauliflower florets in salted boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry. Toss the cauliflower with shawarma seasoning and olive oil in a large bowl. Sp...