T-BONE STEAK — MEDIUM

INGREDIENTS
T-bone steak — 400–500 g
Olive oil
Butter
Garlic
Rosemary
Thyme
Radish
Fig
Salt
Black pepper

METHOD
Take the steak out of the refrigerator 30 minutes before cooking and remove any excess membranes.
Heat a pan over high heat and add olive oil. Once hot, place the steak in the pan and cook for 4.5 minutes.
Flip the steak and add butter, rosemary, thyme and garlic. Cook for another 4.5 minutes, continuously basting the steak with the aromatic butter.
Sear the sides of the steak for 20 seconds.
Transfer the steak to foil, wrap it and let it rest for 10 minutes.
Separate the meat from the bone with a knife and slice the steak. Season with salt and freshly ground black pepper.
Garnish with fresh fig, radish and thyme.

CHICKEN AND POTATO GRATIN

INGREDIENTS
Potatoes — 700–900 g
Chicken thigh fillets — 400 g
Tomatoes — 2 pcs
Garlic — 1 clove
Jalapeño — 1 pc
Cream — 100 ml
Cheese
Spices

METHOD
Season the chicken thigh fillets with spices. Slice the potatoes into half-moons and season with spices. Cut the tomatoes into your preferred shapes.
Place the tomatoes, chicken and potatoes in a baking dish. Add finely chopped garlic and jalapeño, then pour in the cream.
Bake in a preheated oven at 190°C for 40–50 minutes.
Add grated cheese and bake for another 10 minutes until golden and melted.

BLACK SQUID INK PASTA WITH SHRIMP

INGREDIENTS
Squid ink spaghetti — 70 g
Shrimp — 8–10 pcs
Dry white wine — 50 ml
Garlic
Olive oil
Parmesan

METHOD
Thaw the shrimp or place them in boiling water for 1 minute.
Cook the spaghetti until al dente. Drain, reserving a few tablespoons of the pasta water to add to the sauce.
Heat olive oil in a pan. Add finely chopped garlic and sauté for 1 minute. Pour in the white wine and simmer for 2 minutes.
Add the shrimp and reserved pasta water. Simmer for another 2 minutes, then add the pasta and toss everything together. Remove from the heat.
Transfer to a plate and finish with grated Parmesan.

APPLE STRUDEL

INGREDIENTS
Sweet apples — 4–5 pcs
Yeast-free puff pastry — 500 g
Sugar — 30 g
Cinnamon — 1 tbsp
Cornstarch — 1 tsp
Butter — 30 g
Egg yolk — 1 pc

METHOD
Cut the apples into small cubes. Heat butter in a pan, add the apples, sugar and cinnamon. Cook until the apples become soft.
Mix the cornstarch with 50 ml of water. Pour into the apples and stir well. Cook for another 1 minute, then remove from the heat.
Place the puff pastry on a baking sheet. Arrange the apple filling in the center. Make cuts from the center towards the edges of the pastry, then fold the strips over the filling.
Brush the pastry with egg yolk and sprinkle with sugar. Bake in a preheated oven at 180°C for 30–35 minutes, until golden brown.
Serve warm with vanilla ice cream.

BRUSCHETTA WITH FIG & RICOTTA

INGREDIENTS
Bread
Ricotta
Fresh figs
Cashews
Pomegranate sauce

METHOD
Slice the bread and toast it in a toaster or on a grill until crispy.
Spread the ricotta over the toasted bread. Arrange the sliced figs on top, sprinkle with chopped cashews and drizzle with pomegranate sauce.