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.

BEEF TARTARE WITH BRUSCHETTA

INGREDIENTS
Beef — 200 g
Red onion
French mustard
Capers
Egg — 1 yolk
Green onion
Salt
Black pepper
Baguette

METHOD
Finely chop the beef, red onion and capers.
Place the beef and vegetables in a bowl. Add French mustard, salt and black pepper. Mix everything well and place the tartare on a plate.
For the bruschetta, slice the baguette and toast the slices in a dry pan or toaster until golden and crispy.
Place the egg yolk on top of the tartare and garnish with green onion.
Serve with the toasted bruschetta.

CAMEMBERT WITH NECTARINE AND JAMÓN

INGREDIENTS
Camembert — 1 pc
Jamón — 50 g
Nectarine — 1 pc
Baguette

METHOD
Cut the nectarine in half. Cut one half into small cubes and the other into wedges.
Fry the nectarine wedges in a dry pan until caramelized and lightly charred.
Cut the Camembert into pieces. Add 50 ml of hot water and blend until smooth and creamy.
Take one slice of jamón, finely chop it and fry in a dry pan until crispy.
Slice the baguette into 2–4 mm slices and toast until crispy.
Spread the Camembert cream on a plate. Add the caramelized nectarine wedges and fresh nectarine cubes.
Add both crispy and fresh jamón.
Garnish with the baguette chips.

CHICKEN THIGH WITH CREAMY POTATOES

INGREDIENTS
Chicken thighs — 300 g
Potatoes — 300 g
Red onion
Green onion
Chili pepper
Garlic
Butter — 30 g
Milk — 100 ml
Spices
Salt
Parsley

METHOD
Boil the potatoes until tender.
Season the chicken thighs with spices and salt. Place in the oven or air fryer and cook until fully cooked and golden brown.
Finely chop the garlic, red onion, green onion and chili pepper. Add them to the hot potatoes together with the butter and milk. Mash everything until smooth and creamy.
Place the mashed potatoes on a plate and make a small well in the center. Place the chicken meat in the well.
Garnish with fresh parsley and serve hot.

SPICY ELICOIDALI PASTA

INGREDIENTS
Elicoidali pasta — 70 g
Tomato paste — 70 g
Chili pepper
Garlic
Red onion
Olive oil
Oregano
Salt
Almonds
Black pepper

METHOD
Bring a pot of water to a boil and cook the pasta until al dente.
Finely chop the garlic, red onion and chili pepper. Add them to a pan with olive oil and fry for 3 minutes.
Add a ladle of pasta water, tomato paste , oregano and salt. Stir and simmer the sauce for 3 minutes.
Add the pasta to the sauce and cook for another 3 minutes, mixing well.
Place the pasta on a plate and finish with chopped almonds, black pepper and oregano.

ROASTED GAZPACHO

INGREDIENTS
Yellow tomatoes
Kumato tomatoes
Red tomatoes
Bell pepper
Chili pepper
Garlic
White onion
Red onion
Cream — 100 ml
Spices
Salt
Black pepper
Parmesan
Bread

METHOD
Cut the vegetables into random pieces and place them on a baking tray or in an air fryer. Add your favorite spices, salt and black pepper.
Roast until the skins are nicely charred.
Transfer the roasted vegetables to a blender and blend until smooth. Add the cream and blend again until creamy.
Pour the soup into a plate and serve with Parmesan and bread.