FRIED DUMPLINGS WITH PARMESAN

INGREDIENTS
Frozen dumplings — 400 g
Olive oil
Water — 100 ml
Spices
Parmesan — 30 g

METHOD
Place the frozen dumplings in a hot pan with olive oil. Fry until golden brown.
Pour in the warm water, add the spices, cover with a lid and cook for 5 minutes.
Remove the lid and cook over high heat until all the water has evaporated.
Serve with grated Parmesan.

FUET TARTARE WITH POTATO CHIPS

INGREDIENTS
Fuet — 70 g
Capers
French mustard
Sun-dried tomatoes
Red onion
Green onion
Eggs — 2 pcs
Potatoes
Olive oil
Salt
Black pepper

METHOD
Finely chop the fuet, capers, sun-dried tomatoes, red onion and green onion. Mix everything together with French mustard and season with salt and black pepper.
Separate the egg yolks from the whites. Add the yolks to the tartare and mix until combined.
Thinly slice the potatoes and fry in hot oil until golden and crispy. Season with salt.
Shape the fuet tartare on a plate and serve with crispy potato chips.

AVOCADO TOAST

INGREDIENTS
Ciabatta
Pesto
Tomatoes
Avocado
Arugula
Ham
Lemon juice
Olive oil
Spices
Black pepper

METHOD
Slice the ciabatta into 1–1.5 cm slices and toast them in a dry pan or on a grill.
Remove the avocado from the skin and mash it with a fork until smooth. Add ½ tsp of lemon juice and spices.
Spread a layer of pesto over the toast, then add the avocado cream. Top with tomato slices, arugula and ham. Finish with freshly ground black pepper and a drizzle of olive oil.

PROSCIUTTO PIZZA

INGREDIENTS
For the dough:
Flour — 100 g
Yeast — 7 g
Warm water — 60 ml
Sugar — ½ tbsp
Salt
Olive oil — 1 tbsp
For the sauce:
Tomato paste — 70 g
Olive oil
Oregano
Water
Salt
Toppings:
Prosciutto
Arugula
Balsamic glaze
Parmesan
Black pepper

METHOD
Mix all the dry ingredients, then add the warm water and olive oil. Knead the dough and leave it in a warm place for 30 minutes.
For the sauce, heat a few tablespoons of olive oil in a pan. Add the tomato paste, a couple of tablespoons of water, oregano and salt. Cook for a few minutes until combined.
Roll out the dough and shape it into a pizza. Spread the sauce over the dough, add Parmesan and drizzle with olive oil.
Bake in a preheated oven until the edges of the dough develop light charred spots.
Top with arugula, drizzle with balsamic glaze, add the prosciutto, freshly ground black pepper and Parmesan.

FRUIT PLATE WITH MATCHA YOGURT

INGREDIENTS
Greek yogurt — 150 g
Matcha
Baby banana
Dragon fruit
Peach
Almonds
Mint

METHOD
Mix the Greek yogurt with matcha and spread it over the plate.
Cut the fruits into your preferred shapes and arrange them over the yogurt.
Garnish with almonds and fresh mint.

MEDIUM-RARE BEEF STEAK WITH BRUSSELS SPROUTS AND BEETROOT

INGREDIENTS
Beef steak — 300 g
Brussels sprouts — to taste
Beetroot — 1–2 pcs
Olive oil
Garlic
Rosemary
Butter
Salt
Black pepper
Microgreens

METHOD
Take the beef out of the refrigerator 30 minutes before cooking.
Place the frozen Brussels sprouts in boiling water and cook for 5 minutes. Transfer them to ice water to preserve their color.
Boil the beetroot until tender. Cooking time depends on the size of the beetroot.
Heat a pan and add olive oil. Place the steak in the pan and cook for 3 minutes on one side. Flip the steak, add butter, garlic and rosemary. Cook for another 3 minutes, continuously basting the steak with the aromatic butter. Sear the sides for 20 seconds.
Transfer the steak to foil, wrap it and let it rest for 5 minutes.
Slice the beetroot into thin strips and roll them into small tubes. Arrange them on a plate with microgreens.
Remove the steak from the foil, slice it and season with salt and freshly ground black pepper. Serve with the beetroot and Brussels sprouts.

OATMEAL WITH YOGURT AND FRUIT

INGREDIENTS
Crushed oats — 80 g
Greek yogurt — 150 g
Mango
Peach
Almonds
Matcha

METHOD
Mix the Greek yogurt with matcha. Cut the fruits into your preferred shapes.
Place the raw oats in a bowl and top with the matcha yogurt.
Garnish with fresh fruit, almonds and a pinch of oats.

CHICKEN CANNELLONI

INGREDIENTS
Cannelloni — 7 pcs
Chicken fillet — 300 g
Tomato paste — 70 g
Sour cream — 70 g
Green onion
Red chili
Jalapeño
Red onion
Olive oil
Salt
Black pepper
Parmesan

METHOD
Cut the chicken fillet into small cubes and fry in a pan until golden brown.
In a separate pan, combine the tomato paste, a glass of water and spices. Cook until you have a smooth tomato sauce.
Add the chili, jalapeño, red onion and sour cream to the fried chicken. Mix well and stuff the cannelloni with the chicken mixture.
Place the cannelloni in a baking dish, pour over the tomato sauce and bake until the pasta is tender.
Sprinkle with Parmesan and chopped green onion before serving.