Steamed Potatoes and Broccoli

• Peel and dice the potatoes. Cut the broccoli head into small florets. Steam them!

  You can use the Thermomix and cook the potatoes in the steaming basket and the broccoli in the Varoma dish (22 minutes at Varoma temperature, speed 1). If you don't have a Thermomix, you can use the classic cooking method: boil the potatoes in a pot with water and salt, place a sieve over the pot and add the broccoli florets. Cover with a lid and let the steam do its work!

Salmon in Tuscan Sauce

• Season the salmon fillets with salt, pepper, and fish seasoning.
• Heat a tablespoon of oil in a large frying pan.
• Add the salmon fillets to the hot pan, skin side up. Fry for 5 minutes over medium heat, then flip the fillets and cook for another 5 minutes on the other side.
• Carefully remove the salmon fillets from the pan and place them on a clean plate.
• In the same, unwashed pan, melt the butter, then add the onion and garlic and sauté for a minute or two. Add the dehydrated tomatoes and sliced mushrooms and cook for another 3-4 minutes, stirring constantly.

  Usually, dried tomatoes are quite salty, so I recommend adjusting the salt-level of the sauce only at the end.
• When the mushrooms are done, add the chicken stock and cooking cream, mix well with the remaining ingredients and cover the pan with a lid. Let the sauce simmer for 3-4 minutes over medium heat.
• Place the salmon fillets over the sauce and cook for another 2 minutes with the lid on. Turn off the heat and leave the pan covered until ready to serve.
• Serve with potatoes and steamed broccoli.
• For the grown-ups at the table, salmon loves the company of a dry white wine.

• Cut the fins off the fish. Mix half the salt and the water and pour into the pan. Lay the sea bream on top, then covered it thickly with the rest of the salt.
  
• Bake in a preheated oven at 180°C/356° F for 35 minutes.
  
• Shake off the excess salt well before serving, taking care to preserve the skin.
• Served with boiled potatoes and caper yogurt sauce, but any other sauce you fancy!

For the yogurt sauce:

• Mix together all the ingredients for the yogurt sauce, season to taste.
  
• Enjoy!

• Place a deep frying pan on medium heat. Once it’s heated, pour a touch of olive oil, the onion, and the thyme. Sauté until the onion softens.
• Add the rice and sauté, ensuring it’s well-coated.
• Gradually add the vegetable broth using a spoon, stirring well. Allow each portion to be absorbed before adding the next. Repeat until all the broth is used. Toward the end, reduce the heat slightly and test the rice to achieve the desired texture.

For the pea pesto:

• In a food processor, combine peas, valerian, vegetable stock, mint leaves, and season with salt and pepper. Pulse until a smooth paste is formed.
• Introduce the pea pesto to the pan, give it a good stir, and let it simmer for a minute.

For the prawns:

• Simultaneously, heat a pan over medium-high heat. Once hot, add a drizzle of olive oil, the prawns, and cook until golden brown. Set them aside for serving.
• Incorporate the peas into the risotto, stir, and remove the pan from the heat. Add Parmesan, lemon zest, lemon juice, and butter. Season with salt and pepper, and then stir constantly until it reaches a delightful creamy texture.
• Serve the pea risotto alongside the prawns, garnished with a few valerian leaves and a sprinkle of freshly ground pepper.

For the rigatoni:

• Bring a pot of water to the boil over a high heat. Season with salt, add the rigatoni, and boil for 1 minute less than the time indicated on the package.

For the sauce:

• Place a large pot over medium heat. Once heated, add the olive oil, garlic and sauté until golden.
• Add the tomatoes, heavy cream and milk and simmer for 2-3 minutes, stirring constantly.
• Add the shrimps, peas, salt, pepper, stir and cook for 10 minutes.
• Add the rigatoni, stir and cook for 1-2 minutes, until the sauce thickens.
• Serve and bon appetit!

• Chop the onion finely and heat in a little oil in a pot. When the onion becomes transparent, add the red lentils, salt, and about 250 ml (1 cup) of water. If all the water evaporates before the lentils are cooked, add a little more water.
  
• When the lentils are cooked, add the spinach, stir 2-3 times and remove from the heat.
• Clean the fish and season with salt and pepper, drizzle with olive oil, then place in a preheated oven at 180 °C (356 °F) for about 25 minutes.
  

• Wash the rice thoroughly in several changes of water and drain. In a pot with a lid, boil 525-550 ml ( 2 1/3 cups) of water with a little salt. When it is boiling, add the rice, cover with a lid and simmer until all the water has been absorbed and the rice shows signs of starting to stick to the pot.

  Do not stir very often so as not to crush the rice.
  
• Separately, prepare the marinade for the rice. Boil the vinegar and dissolve the salt and sugar in it. Once the rice is cooked, place it in a large bowl to cool and then mix it with the marinade.
• Clean the shrimp well, season with salt and pepper, and dredge in flour, beaten egg and then panko. Then fry in a pan of hot oil until golden brown.
  
• Then, on a sushi rolling mat covered with foil, place the nori sheet, and cover with a thin layer of rice evenly patted over about 3/4 of the surface.
  
• To prevent the rice from sticking to your hands, have a bowl of cold water nearby to wet your fingers each time you take out some rise. It will slide easily and be easier to spread evenly.
• Add the shrimp, chopped vegetables, and some finely chopped lettuce greens, inside, then roll the kimbap tightly with the bamboo mat.
  
• After it is formed, keep it still in the rolling mat and press the ends well.
  
• When you have finished rolling the kimbap, slice it with a sharp knife into pieces of about 1 – 1.5 cm (0.3 -1/2 inches) thick. To keep them neat and tidy, wipe the knife blade on a damp cloth before each slice.
  

Enjoy!

For the fish and baked potatoes:

• Wash the potatoes well and bake them in the oven at 180 °C (356 °F).
• Clean the fish and season with salt and pepper, drizzle with olive oil, then place in a preheated oven at 180 °C (356 °F) for about 25 minutes.

For the salsa:

• Chop the green onion, celery and thyme, mix with the juice from a quarter of a lime, olive oil and season with salt and pepper. Add the olives.

• Clean the onions, carrots, parsnips, peppers, zucchini and eggplant and cut into sticks.
  
• 
• Separately boil water with a little salt, and when it boils add the rice noodles and let them boil for about 3-4 minutes, then strain them into a large sieve and rinse them with cold water.
  
• Chop the garlic and ginger and fry them together with the finely chopped chilli pepper in a wok heated with oil.
  
• After about 10-15 seconds add the vegetables, heat them over high heat for about 1 minute, then add the soy sauce, sesame oil and shrimp.
  
• 
• Keep the wok on the heat for about 2 minutes and before serving squeeze the juice of ½ lime into the wok.
• I used red sorrel leaves and chive flowers for decoration.
  

• Boil the peas in salted water. Once boiled, drain and blend together with the butter at room temperature. Add salt if necessary.
  
• Clean the sea bass, season with salt and pepper, drizzle with olive oil, and cook in a preheated oven at 180 ֯C (356 °F) for 25-30 minutes.
  
• Leek ash can be made in advance and kept in a sealed container.
• Clean the leeks and cut down the middle. Open up the layers and bake in the oven at 180° C (356° F) until completely blackened and crispy. Remove them from the oven, leave to cool, and grind them into a powder.
  
• Serve the sea bass together with the mashed peas and a sprinkle of leek ash on top. Enjoy!
  

For the calamari:

• Place the flour, corn flour, semolina, mustard powder, tarragon, and paprika in a bowl. Season with salt and pepper, stir well.
• Immerse the calamari in the batter, making sure it is well coeated.
• Place a deep pan with plenty of sunflower oil over high heat. Once the oil is hot, fry the calamari, in batches, until golden. Remove from the oil with a slotted spoon and place on a plate lined with absorbent paper.

For the tartar sauce:

• Place the pickled cucumber, capers, onion, lime juice in a blender and blend until a paste is created.
• Transfer the paste to a kitchen towel. Wrap the paste in the towel and press it well to remove all the liquid.
• Place the mayonnaise, the paste, the dill, and a little pepper in a serving bowl and mix well.
• Serve the hot calamari with the tartar sauce.

For the fish stock:

• Use a 5-6 liter (about 1 1/2 gallons) pot. Add the fish, cleaned vegetables, salt and pepper and cover with cold water. You can use any kind of fish for the stock, including fish bones and/or heads.
• Let it simmer, periodically removing the froth from the top, until you get a clear stock full of flavor.

For the Mediterranean fish soup:

• Chop the onion and garlic finely and cook them in a small pot with a little olive oil, add the sliced chili pepper, olives and capers, and diced fish You can use any kind of fish, in this case I used salmon.
• After it has all heated a little, add the diced cherry tomatoes and douse everything in the white wine. Let the wine reduce for 1-2 minutes and then add the fish stock.
• When the soup is boiling, add the shrimp and mussels and cook for 2-3 minutes.
• Add freshly chopped dill and serve with a few slices of toast.
• For this soup, you can use any kind of fish you prefer. You can also add other seafood: octopus, prawns, squid, cuttlefish, or crabs. They all work perfectly, just be careful not to overcook them.

For the salsa:

• Finely chop the vegetables and greens, season with salt and pepper, and mix with lime juice and olive oil.

Guacamole:

• Mash the avocado with a fork.
• Cut the onion, pepper, and tomatoes into small cubes and add them to the avocado alongside the crushed garlic, lime juice, salt, and pepper.

Prepare the Shrimp:

• In a heated pan with a drizzle of olive oil, fry the garlic and sliced red pepper until they become fragrant.
• After a few seconds, add the shrimp and chopped parsley, sauté for a few minutes, then add the white wine and cook for another minute to reduce the liquid.

Assemble the Tacos:

• Warm the tortillas. Take one tortilla, spread a layer of guacamole, a layer of shrimp, and top with salsa.

Prepare the Tortillas:

• In a large mixing bowl, whisk together the flour, salt, and baking powder.
• Add the oil and water and mix well until the dough doesn't stick to the sides of the bowl anymore. Form a ball.
• Place the dough on a lightly floured surface and knead for 3 to 5 minutes, or until dough is smooth and elastic.
• Divide the dough into 16 equal pieces and roll each portion into a ball. Cover with plastic and let them rest for 20 minutes.
• Use a floured rolling pin to roll each ball out into large, thin circles. Set each one aside without stacking them.
• Preheat a large skillet or frying pan to medium high heat, and use a heat-resistant basting brush to coat the surface with vegetable oil. Place each rolled out tortilla in the skillet or frying pan one at a time. Cook for less than a minute on each side, just until they start to become golden with little brown spots. Once cooked, they keep refrigerated for a few days.