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.

PANCAKES WITH BABY BANANA

INGREDIENTS
Eggs — 2 pcs
Milk — 200 ml
Wheat flour — 10 tbsp
Baking powder — 1 tsp
Sugar — 2 tbsp
Vanilla sugar — optional
Baby banana — 1 pc

METHOD
Mix the eggs with the milk in a bowl. Add the flour, baking powder, sugar and vanilla sugar. Mix until smooth and homogeneous.
Pour small portions of the batter onto a dry pan without oil. Cook until bubbles appear on the surface, then flip and cook until golden brown.
Stack the pancakes on a plate and serve with caramelized baby banana and syrup.

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