MASHED POTATOES WITH CREAMY MUSHROOMS & BAKED EGGPLANT

INGREDIENTS
Potatoes — 300 g
Green onion
Eggplant — 1 pc
Mushrooms — 200 g
Garlic
Spices
Butter
Milk — 200 ml
20%+ cream — 100 ml

METHOD
Boil the potatoes until tender.
Cut the eggplant in half and make lengthwise cuts through the flesh without damaging the skin. Mix the spices with melted butter and brush the eggplant, making sure the seasoning gets into the cuts. Bake in the oven or air fryer until tender.
Fry the mushrooms in a pan with butter. Add chopped garlic and cream, then simmer for about 5 minutes.
Drain the potatoes. Add garlic, green onion, butter, black pepper and milk. Mash until smooth and creamy.
Remove the eggplant from the oven and scoop out all the flesh with a spoon. Transfer it to a plate and mash with a fork until smooth.
Plate the mashed potatoes, creamy mushrooms and baked eggplant together.

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BEEF STEAK WITH ROWAN BERRY SAUCE

INGREDIENTS
Beef tenderloin — 300 g
Rowan berries
Red wine
Garlic
Rosemary
Butter
Vegetable oil
Salt
Black pepper
Microgreens

METHOD
Season the beef tenderloin with salt and black pepper.
Heat a pan with vegetable oil and sear the steak for 3 minutes on each side. Add garlic, rosemary and butter. Baste the steak with the melted butter.
For the sauce, pour red wine into a separate pan and add crushed rowan berries. Simmer for about 10 minutes, allowing the sauce to reduce.
Slice the steak and place it on a plate. Add the rowan berry sauce and finish with microgreens.

ORZO WITH SHRIMP AND PEACH

INGREDIENTS
Orzo — 70 g
Shrimp
Peach — 1 pc
Cream 20%+ — 100 g
Parmesan
Spices
Butter
Salt

METHOD
Cook the orzo until tender.
Place the shrimp in boiling water and cook for 3 minutes. Remove, peel and transfer to a pan with butter.
Add the cream, spices and Parmesan. Cook for about 1 minute.
Cut the peach into wedges and caramelize in a pan with butter.
Place the orzo on a plate, top with the shrimp and creamy sauce. Add the caramelized peach and garnish with chili pepper.

TOMATO CARPACCIO

INGREDIENTS
Tomatoes — yellow, red and Kumato
Green onion
Red onion
Capers
French/Dijon mustard
Honey
Olive oil
Salt
Black pepper

METHOD
Slice the tomatoes thinly and arrange them on a large plate, slightly overlapping each slice.
Finely chop the red onion, green onion and capers, then spread them over the tomatoes.
For the dressing, mix olive oil, mustard, honey, salt and black pepper.
Drizzle the dressing over the tomatoes and leave to marinate for 15 minutes.

FRUIT PLATE WITH MATCHA YOGURT

INGREDIENTS
Banana — 1 pc
Peach — 1 pc
Mango — 1 pc
Blueberries
Almonds
Greek yogurt
Matcha

METHOD
Cut the fruits into different shapes and arrange them on a plate, leaving some space in the center for the yogurt.
Mix the Greek yogurt with matcha until smooth.
Pour the matcha yogurt into the center of the plate and finish with blueberries and almonds.

SPICY VEAL DONER

INGREDIENTS
Veal — 200 g
Tomato — 1 pc
Red onion — 1 pc
Parsley / cilantro
Chili pepper
Jalapeño
Lavash — 100 g
Tomato paste — 70 g
Olive oil
Spices
Salt
Black pepper

METHOD
Fry the veal in a hot pan until cooked. Slice the meat and season with salt and black pepper.
For the sauce, add tomato paste, olive oil, chili pepper, salt, 50 ml of water and jalapeño to the same pan. Mix everything and simmer for about 7 minutes.
Slice the tomato and red onion. Remove the parsley or cilantro leaves from the stems.
Place the herbs, veal, red onion and tomato on the lavash. Add the spicy tomato sauce on top.
Wrap the lavash tightly into a doner.
Toast the doner on a dry pan or grill on both sides until golden and crispy.