RARE BEEF STEAK

INGREDIENTS
Beef steak — 300 g
Rosemary — 1 sprig
Olive oil
Salt
Black pepper
Pomegranate sauce
Microgreens

METHOD
Take the meat out of the refrigerator 30 minutes before cooking. Heat a pan over high heat and add olive oil. Place the steak in the pan and cook for 3 minutes on each side. Add the rosemary at the end and sear the sides of the steak for 20 seconds.
Transfer the steak to foil together with the rosemary, cover and let it rest for 5 minutes.
Slice the steak, season with salt and black pepper. Serve with pomegranate sauce and microgreens.

MEDIUM BEEF STEAK WITH BERRY SAUCE

INGREDIENTS
Beef steak — 300 g
Blueberries — 50 g
Red wine — 100 ml
Red onion
Rosemary — 1 sprig
Olive oil
Salt
Black pepper
Microgreens

METHOD
Finely chop the blueberries and red onion. Add them to a saucepan and sauté for 1 minute. Pour in the red wine and simmer for 5 minutes.
Make sure the steak is at room temperature before cooking. Heat a pan over high heat and add olive oil. Place the steak in the pan and cook for 4 minutes on each side. Sear the sides for 30 seconds. Add the rosemary towards the end.
Wrap the steak in foil and let it rest for 6 minutes.
Pour the berry sauce onto a plate. Slice the steak and season with salt and black pepper. Garnish with microgreens.

FRIED DUMPLINGS WITH PARMESAN

INGREDIENTS
Frozen dumplings — 400 g
Olive oil
Water — 100 ml
Spices
Parmesan — 30 g

METHOD
Place the frozen dumplings in a hot pan with olive oil. Fry until golden brown.
Pour in the warm water, add the spices, cover with a lid and cook for 5 minutes.
Remove the lid and cook over high heat until all the water has evaporated.
Serve with grated Parmesan.

FUET TARTARE WITH POTATO CHIPS

INGREDIENTS
Fuet — 70 g
Capers
French mustard
Sun-dried tomatoes
Red onion
Green onion
Eggs — 2 pcs
Potatoes
Olive oil
Salt
Black pepper

METHOD
Finely chop the fuet, capers, sun-dried tomatoes, red onion and green onion. Mix everything together with French mustard and season with salt and black pepper.
Separate the egg yolks from the whites. Add the yolks to the tartare and mix until combined.
Thinly slice the potatoes and fry in hot oil until golden and crispy. Season with salt.
Shape the fuet tartare on a plate and serve with crispy potato chips.

AVOCADO TOAST

INGREDIENTS
Ciabatta
Pesto
Tomatoes
Avocado
Arugula
Ham
Lemon juice
Olive oil
Spices
Black pepper

METHOD
Slice the ciabatta into 1–1.5 cm slices and toast them in a dry pan or on a grill.
Remove the avocado from the skin and mash it with a fork until smooth. Add ½ tsp of lemon juice and spices.
Spread a layer of pesto over the toast, then add the avocado cream. Top with tomato slices, arugula and ham. Finish with freshly ground black pepper and a drizzle of olive oil.

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.