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.

BAKED CAMEMBERT WITH TOMATOES AND CIABATTA

INGREDIENTS
Camembert — 1 pc
Cherry tomatoes
Ciabatta
Garlic
Fig
Herbes de Provence
Olive oil
Rosemary

METHOD
Make small cuts in the Camembert without cutting all the way through and insert slices of garlic into them.
Place the Camembert in a baking dish. Arrange the cherry tomatoes and pieces of ciabatta or baguette around it. Drizzle with olive oil and sprinkle with Herbes de Provence.
Bake in a preheated oven at 190°C until the cheese is melted.
Add sliced fig and fresh rosemary leaves, then bake for a few more minutes.

ANTIPASTO

INGREDIENTS
Ciabatta
Sun-dried tomatoes
Capers
Pesto
Red onion
Kumato tomato
Ham
Gorgonzola cheese
Arugula
Olives
Fuet
Olive oil
Oregano
Black pepper

METHOD
Arrange all the ingredients on a plate, creating contrast in colors, shapes and textures.
Drizzle with olive oil and sprinkle with oregano and freshly ground black pepper.
Serve with dry white wine.