• Heat a pan over high heat, add a little olive oil, the mushrooms, salt, and pepper, and sauté for 2 to 3 minutes.
• Add the onion, garlic, and thyme, stir again, and sauté for an additional 1 to 2 minutes.
• Deglaze with the wine, and once the alcohol evaporates, add the mustard and cream, allowing the sauce to thicken.
• Serve the creamy mushrooms over toasted bread slices, sprinkling with extra freshly ground pepper if desired.

• Cut the pear and the goat's cheese into small sticks.
• Lay out the slices of prosciutto, arrange the pear sticks, goat's cheese, and arugula on top, roll them up, and sprinkle with balsamic cream.

  Balance the amount of balsamic cream (or reduced balsamic) to avoid overpowering the flavors.
• Place the rolls on a large plate, serve, and enjoy.

• In a large bowl, mix the flour, salt, yeast, and 1 egg.
• Add the melted, but not hot, butter.
• Crumble the cheese and mix with the other ingredients.
• Knead until you get a homogeneous dough.
• Preheat the oven to 200 °C/390 °F and line a baking sheet with parchment paper.
• Roll out the dough into a 1cm (~1/3 inch) thick sheet. Then cut the pretzels using a pretzel cookie cutter or mold, or by cutting long strips and shape the pretzels by hand.
• Top each pretzel with egg wash, sesame seeds and optionally add extra grated cheese. Bake at 200°C/390°F for 8-9 minutes or until golden brown.
• You can store them in a glass jar or zip lock bag after cooling.

• Wash and slice the eggplants, sprinkle with salt, and place the slices on a paper towel to draw out excess moisture.
• Beat the eggs with a pinch of salt.
• Dip each eggplant slice in flour, then in the beaten eggs, and repeat the process.
• Arrange the slices on a tray lined with parchment paper, then sprinkle with paprika. For extra crunch, drizzle with a few drops of olive oil.
• Bake in the preheated oven at 200°C (390°F) for 20-25 minutes, flipping the slices halfway through, until golden and crispy.

Sauce

• In a bowl, combine the yogurt with a pinch of salt, minced garlic, mustard, and paprika. Stir well until all ingredients are evenly incorporated. Taste and adjust seasoning as needed.
• Serve the baked eggplant with a squeeze of lemon on top and plenty of delicious garlic yogurt sauce.

• Use a sharp knife to remove the casing from the sausages and finely chop the meat inside.
• In a large bowl, combine the sausage meat, pepper, apple sauce, and sage leaves. Mix well.
• Transfer the mixture to a piping bag.
• Place a sheet of puff pastry on your work surface with the long side facing you.
• Spread half of the sausage mixture down the center of the pastry and brush the surface with the egg yolk.
• Fold the bottom part of the pastry over the sausage mixture, pressing firmly to seal. Trim any excess dough.
• Cut the rolled pastry into 9 equal pieces and press the edges with a fork to seal.
• Brush the tops with egg yolk and sprinkle with poppy seeds.
• Repeat the process with the second sheet of puff pastry.
• Place the rolls in the air fryer and bake at 180°C/356°F for 20 minutes. Alternatively, you can bake the rolls in the oven.

• Soak the lentils in a bowl for 12 hours.
• Preheat the oven to 170°C/340°F, on convection mode.
• In a food processor, blend the lentils with the water, paprika, salt, and pepper. Transfer the mixture to a bowl, add the cornmeal and cornstarch, and mix until a pliable dough forms.
• Take 40 g (1 ½ oz) of the dough and shape it into a ball. Press gently in the center, place a piece of mozzarella inside, and reshape it into a ball. Roll the croquette in a small bowl with sesame seeds until completely coated, then place it on a baking sheet lined with parchment paper. Repeat the process for the remaining croquettes.
• Bake in the oven for 15-20 minutes, let them cool slightly, and serve.

• Sift the flour, salt, baking powder, baking soda, and cumin together in a bowl.
• Once sifted, stir in the oregano and basil. Add the cold butter and rub into the flour with your fingertips until the mixture resembles breadcrumbs. Alternatively, you could use a food processor on pulse for this step.
• Mix together the pumpkin purée and buttermilk, and using a fork, incorporate it into the flour mix taking care not to overmix.
• Once the dough comes together, place it in the refrigerator for about 30 minutes.
• Meanwhile, chop the sundried tomatoes into a fine paste. You might need 1-2 teaspoons of olive oil to get a smooth consistency. Set aside.
• Remove the dough from the fridge and place it on a lightly floured surface.
• Using a rolling pin, roll the dough into a rectangle ½ inch (~1 ½ cm) thick. Spread the sundried tomato paste over the dough and sprinkle with walnuts.
• Starting at one end, roll the dough into a log and the cut in 8 equal pieces.
• Place the pieces in a deep baking dish lined with parchment paper (an 8- or 9-inch or 20 cm cake tin does the job well), brush the top with heavy cream and bake in a preheated oven at 220° C/430° F for about 18-20 minutes.

Fir the fritters:

• Combine the kohlrabi with the onion, salt and lime juice. Allow to sit for 20 minutes, then squeeze out any excess liquid.
• In a small bowl, whisk together the eggs, garlic, ginger, pepper, and ricotta.
• Add the mix to the kohlrabi mixture. Combine well and sprinkle in the flour. Fold to incorporate.
• Form palm size patties. In a skillet, heat up about 2 teaspoons olive oil and cook the fritters for 3-4 minutes on each side or until golden and cooked through.

For the mango lime sauce:

• Place all the ingredients in a small saucepan and simmer for about 15 minutes or until soft. If you are using fresh mango, you might need to add about ¼ cup (60 ml) water. Using a stand or hand mixer, blend until smooth.

For the zucchini bread:

• Grate the zucchini, sprinkle the salt and set aside for 20 minutes and then squeeze out the excess liquid.
• In a food processor, place the sour cream, eggs, melted butter, yogurt and half the grated zucchini. Blend until smooth.
• Pour the mix in a bowl and add the flour, baking powder, baking soda and spices. Mix just until the dough starts to come together then add the crumbled feta cheese, grated parmesan, chopped chickpeas and the remaining grated zucchini.
• Continue mixing until the dough forms but don’t over mix. It should be slightly sticky. Place in a loaf tin lined with parchment paper and brush the top with heavy cream or melted butter.
• Bake in a preheated oven at 180° C/356° F for 50 minutes to 1 hour. Cool completely before serving.

For the garlic labneh:

• In a bowl, mix together the yogurt and salt. Place a cheese cloth over a strainer and put the strainer over a bowl large enough to collect the strained liquid. Pour the yogurt into the cheese cloth and leave in the fridge at least overnight, preferably 24-48 hours.
• When ready, add the garlic and serve with the zucchini bread.

For the mayonnaise:

• In a bowl, combine the mayonnaise, yogurt, garlic, paprika, and coriander. Mix with a whisk and set aside.

For the corn:

• Brush the corn cobs with olive oil and sprinkle with salt and pepper. Place them in the air fryer at 200° C/390° F for 12 minutes.
• Once ready, remove the corn from the air fryer and, after they cool slightly, brush them with the mayonnaise using a brush.
• Serve the corn with Parmesan, hot sauce, lime, and extra coriander.

For the chickpea fritters:

• Place the chickpease in a large bowl and cover with cold water. Cover with plastic wrap and let them soak for 1 day.
• Drain the chickpeas well and place them in a large food processor with all the other ingredients except the onion. Pulse on high speed until the mixture comes together (be careful not to make it a paste; it should still have some texture). If using a smaller food processor, work in batches.
• Transfer the mixture to a bowl, add the chopped onion, and mix well. Cover and refrigerate for 1 hour to allow the dough to firm up.
• After 1 hour, take 2 tablespoons of the mixture, shape it into a fritter, and press gently in the center. Repeat this process for the remaining mixture.
• Heat a deep pot over medium to high heat and add enough sunflower oil to submerge the fritters. Once the oil is hot, fry the chickpea fritters until they are dark golden brown on both sides. Use a slotted spoon to remove them from the pot and place them on absorbent paper to drain excess oil.

For the spicy sauce:

• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, stirring with a wooden spoon. Sauté for 3-4 minutes until they caramelize.
• Add the remaining ingredients, stir well, and simmer for about 20 minutes until the sauce thickens.
• Serve the chickpea fritters hot, accompanied by the spicy sauce. Enjoy!

For the shortbread:

• Preheat the oven to 180°C/356°F.
• With an electric mixer, blend together the butter and parmesan until smooth. Incorporate the egg.
• Whisk together the flour, baking powder, and thyme and add to the butter mix.
• Roll the dough, on a lightly floured surface or in between two baking sheets, to a thickness of about 1 third of an inch. Using a cookie cutter of your choice, cut shapes and place them on a baking tray lined with parchment paper and with ½ inch distance between them.
• Bake for 12 minutes, turning halfway through the baking time. Let cool on a wire rack.

For the feta dip:

• In a food processor, blend all ingredients until smooth.

For the cranberry sauce:

• Place all the ingredients in a saucepan and simmer on low for about 15-20 minutes until the cranberries soften and a thick sauce forms. If needed, add one tablespoon of water at a time to reach the desired consistency.

Assembly:

• Put a heap teaspoon of the feta spread on each shortbread cookie. With the back of a measuring teaspoon create a cavity into which add ½ teaspoon of the cranberry sauce.