• 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.

For the base:

• Bring a pot of water to a boil over high heat and blanch the cashews for 2 minutes. Remove the pot from the heat, cover with plastic wrap, and let the cashews soak for 30 minutes.
• Place all the base ingredients in a food processor and blend for 2-3 minutes until the mixture is well combined.
• Line the bottom of a 20 cm (8 inch) round springform cake pan with parchment paper, then pour the mixture into the pan, pressing it evenly to cover the base.

For the filling:

• Drain the soaked cashews and place them in the food processor along with the other filling ingredients. Blend well for about 5 minutes until smooth and creamy.
• Pour the filling mixture over the base, spreading it evenly. Place the dessert in the refrigerator of 2.5 hours to set.

For the topping:

• In a bowl, combine all the topping ingredients, mixing well, then pour the mixture over the tart. Return the dessert to the refrigerator for an additional 10 minutes until the topping firms up.

For serving:

• Sprinkle the cake with pistachios and serve.

For the base:

• Place all the ingredients in a food processor and blend until the mixture is smooth and uniform.
• Line a rectangular baking dish (20×23 cm or 8×9 inches) with parchment paper, pour in the mixture, and spread it evenly. Refrigerate while preparing the filling.

For the filling:

• Drain the soaked cashews and add all the ingredients, except the coconut cream, to the food processor. Blend until completely smooth.
• In a mixing bowl, add the chilled coconut cream and whip on high speed until it reaches a light, whipped cream consistency.
• Gently fold the spinach mixture into the whipped coconut cream using a spatula. Pour this filling over the chilled base and refrigerate for 2-3 hours.

For the topping:

• Combine the melted chocolate with sunflower oil, then pour it over the filling. Return to the refrigerator for an additional 5-10 minutes to set.

For serving:

• Remove from the refrigerator, slice, and serve with Aegina pistachios on top.

For the dough:

• In a mixing bowl, add the butter, flour, powdered sugar, baking powder, salt, and egg. Mix on medium to high speed until a homogeneous dough forms.
• Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 1 hour.
• Preheat the oven to 160° C/320° F, on convection mode.
• On a clean work surface, place two sheets of parchment paper, sprinkle them with flour, and roll out the dough between them using a rolling pin. If the dough sticks, sprinkle a bit more flour.
• Grease and flour a 25 cm (10 inch) round tart pan with a removable base, place the dough inside, and press it firmly against the bottom and sides of the pan. Use a knife to trim any excess dough.
• Prick the entire surface of the bottom with a fork, cover with a sheet of parchment paper, and add rice or beans to cover the bottom. This creates weight to prevent the dough from puffing up while baking.
• Bake in the oven for 30 minutes, then remove the parchment paper and beans. Brush the tart with the egg wash and bake again until it turns golden brown.

For the caramelized walnuts:

• Place a saucepan over medium to high heat and add the honey, brown sugar, heavy cream, and butter. Stir and cook until a dark caramel forms.
• In a bowl, combine the walnuts and the warm caramel, mix well, and spread the mixture evenly over the base of the tart.

For the chocolate ganache:

• Heat a saucepan over medium to high heat, add the heavy cream, and once it comes to a boil, remove from the heat. Add the chocolate and stir until the mixture is smooth and glossy.
• Pour the chocolate ganache over the caramelized walnuts and let the tart sit until the chocolate sets.
• Serve the tart with vanilla ice cream, sprinkling a little cinnamon on top.

• Fill a bowl with cold water and ice. Add the gelatin sheets and let them soften for 1-2 minutes.
• In a saucepan over medium heat, combine the milk, heavy cream, vanilla extract, sugar, and cocoa powder. Stir with a whisk until the sugar dissolves and the mixture is heated. Remove from heat and set aside.
• Be careful not to heat the milk too much, as it could damage the gelatin.
• Drain the softened gelatin and add it to the warm mixture. Whisk until the gelatin is completely dissolved.
• Pour the mixture into serving glasses and refrigerate for 4 hours, or until the panna cotta is set.
• Top the chocolate panna cotta with grated chocolate before serving.

• Preheat the oven to 180° C/356° F, with both top and bottom heat elements.
• Lay the pork loin out on the kitchen top. Using a knife, make small incisions all over the surface. Insert the garlic into these holes to infuse flavor. Brush the entire surface with mustard.
• Heat a skillet over medium heat. Sauté the bacon for 3-4 minutes until crispy. Remove from the pan and set aside.
• In the same skillet, add a little olive oil if needed and sauté the onion for 2-3 minutes. Add the mushrooms, red bell pepper, sun-dried tomatoes, and oregano. Continue cooking for 4-5 minutes.
• Pour in the white wine, season with salt and pepper, and stir well. Return the crispy bacon to the pan. Remove from heat and let the filling cool for 5 minutes. Spread the mixture evenly over the pork loin.
• Roll the pork loin up tightly and secure with kitchen twine.
• Brush the rolled pork loin with olive oil and mustard. Sprinkle with smoked paprika and oregano.
• Heat a large skillet over high heat. Sear the pork loin for 1 minute on each side, until browned.
• Place the roll in a baking tray lined with parchment paper, then cover it with another sheet of parchment paper and aluminum foil. Bake for 1 1/2 hours, then uncover and bake for an additional 20 to 30 minutes.
• Let the roll cool for 10 minutes, remove the twine, cut into portions and serve – either with mash or baked potatoes.

• In a large bowl, combine the white cabbage, red cabbage, carrots, celery, roasted bell peppers, lemon juice, garlic, white vinegar, a bit of olive oil, salt, and pepper. Mix with your hands, wearing disposable gloves.
• Cover the bowl with plastic wrap and place in the fridge for 1 hour to allow the vegetables to marinate and soften.
• Remove the bowl from the fridge, add the pine nuts, raisins, celery, walnuts, and balsamic vinegar to the salad, mix again, and serve.

• In a bowl, combine the raisins and the sparkling wine, allowing the raisins to soak for 30 minutes. After, drain the raisins and reserve the sparkling wine for later use.
• Heat a pot over medium heat, adding a drizzle of olive oil and the sliced onion. Sauté until caramelized.
• Next, add the minced garlic and sauté for an additional minute. Deglaze the pot with the reserved sparkling wine, allowing the alcohol to evaporate.
• Meanwhile, fill a deep pot with water and bring it to a simmer. Add a splash of olive oil, salt, and pepper, then introduce the rice. Cook for about 7 minutes until tender.
• In the pot with the sautéed onions, add the cinnamon and cloves, stirring to combine.
• Drain the rice and add it to the onion mixture. Season with salt and pepper, then incorporate the raisins and chopped cashews. Stir until everything is heated through.
• Transfer the mixture to a 20 cm (8 inch) bundt pan, pressing it down gently with a spoon. Invert onto a serving plate.
• Serve the festive rice garnished with additional raisins and cashews. Enjoy!

• Preheat the oven to 160° C/320° F (fan).

For the butter caramel:

• Heat a saucepan over medium-low heat, add the sugar in batches, and stir slowly with a wooden spoon until it turns into a dark caramel. Gradually pour in the heavy cream while continuously stirring.
• Allow the mixture to simmer for 8-10 minutes, then remove the saucepan from the heat. Add the cold butter and salt, stir well, and set aside to cool completely.

For the Crust:

• In a large bowl, combine the flour, salt, cold butter, powdered sugar, and baking powder. Wearing disposable gloves, start rubbing the butter into the flour with your hands until the mixture resembles crumbs.
• Add the egg yolk and knead until it forms a pliable dough (if it’s too stiff, you can add a little water). Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 1 hour.
• Once chilled, take two sheets of parchment paper, flour them, and roll out the dough between them using a rolling pin. If the dough sticks, sprinkle a little more flour.
• Take a rectangular cake pan (30×12 cm or 12×5 inches), line the bottom with parchment paper, and press the dough into the bottom and sides of the pan. Make sure it sticks well and prick the surface of the dough with a fork.
• Place parchment paper over the dough and fill with beans to weigh it down, preventing the dough from puffing up while baking. Bake in the oven for 20 minutes.
• Remove the tart from the oven, remove the beans, brush the surface with the egg yolk diluted with a little water, and bake at 180° C/356° F (fan) until golden brown. Once ready, remove from the oven and let it cool completely.

For the ganache:

• In a saucepan, heat the cream until it just begins to boil. Turn off the heat, add the chocolate, and stir until completely melted. Set aside.

For the assembly:

• Carefully unmold the tart and place it on a serving plate. Pour the cooled caramel inside, followed by the ganache on top. Finish with a sprinkle of salt, chopped hazelnuts, and pomegranate seeds. Refrigerate for 2 hours before serving.
• Cut the tart into pieces and serve.

• 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.

• Preheat the oven to 200° C/ 390° F, on convection mode.
• Wash the potatoes thoroughly to remove any dirt (without peeling them).
• Heat a pot with plenty of salted water and boil the potatoes for 15 minutes until they start to soften.
• Remove the potatoes from the pot and let them cool completely.
• Place the potatoes on a cutting board, placing 2 wooden spoons underneath the potatoes to prevent cutting through the bottom. Using a sharp knife, make slices into the potatoes without cutting all the way through.
• Place the potatoes in a baking dish, and insert a piece of ham into each slit.
• In a bowl, mix the melted butter, thyme, rosemary, salt, and pepper, and brush this mixture over the potatoes.
• Top with the grated gruyere cheese and bake for about 20 minutes, or until the potatoes are golden brown.
• Once the potatoes are done, serve them garnished with arugula and cherry tomatoes.

• Preheat the oven to 180°C/355° F, with both top and bottom heating elements.
• Heat a pan over medium heat, add a little olive oil, and sauté the onion for 3-4 minutes until it starts to caramelize.
• Add the spinach, dill, mint, parsley, and green onion. Sauté for an additional 2-3 minutes until the spinach has wilted.
• Add the feta cheese, salt, and pepper. Stir and cook for 5 minutes. Transfer the filling to a strainer and let it cool and drain excess liquid.
• On a work surface, lay out the chicken, brush with a little olive oil, and season with salt and pepper. Spread the filling evenly over the surface of the chicken, roll it up carefully, and tie it with kitchen twine at 5 points.

  If the chicken is uneven in thickness, you can gently pound the thicker areas with a meat mallet to flatten them. This will help it roll more easily and cook evenly.
• Heat a large pan over high heat and sear the roulade for 1 minute all over until well browned.
• Transfer the roulade to a baking tray lined with parchment paper, cover first with parchment paper and then with aluminum foil, and bake for 1½ hours. Then uncover and bake for an additional 20-30 minutes until golden brown.
• Let the roulade rest for 10 minutes, remove the twine, slice into portions, and serve with mashed or roasted potatoes.