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.

CHICKEN SHAWARMA WITH CREAMY SAUCE AND CORN

INGREDIENTS
Lavash — 1 pc
Chicken — 300 g
Cream — 50 ml
Vegetables
Corn
Red onion
Garlic
Parmesan
Vegetable oil
Salt
Spices

METHOD
Coat the chicken with spices and cook using your preferred method. I used an air fryer.
Finely chop the garlic and red onion. Add them to a pan with vegetable oil and corn, and sauté for 3 minutes. Add the cream and Parmesan, then simmer for 5 minutes.
Place the vegetables, chicken and creamy sauce onto the lavash. Wrap it tightly and toast in a dry pan or on a grill until golden and crispy.

BEEF STEAK WITH FIG AND RADISH

INGREDIENTS
Beef steak — 250 g
Fig — 1 pc
Radish — 1 pc
Butter
Olive oil
Rosemary
Garlic
Thyme
Berry sauce
Salt
Black pepper

METHOD
Take the steak out of the refrigerator 30 minutes before cooking. Heat olive oil in a pan and place the steak in it. Cook for 4 minutes on each side. After flipping, add butter, garlic, rosemary and thyme. Baste the steak with the aromatic butter.
Sear the sides of the steak for 20 seconds. Remove from the heat, wrap in foil and let it rest for 5 minutes.
Pour a spoonful of berry sauce onto a plate and create small splashes with the back of a spoon.
Slice the steak, season with salt and freshly ground black pepper. Arrange on the plate and garnish with fig and radish.