• Brew the coffee and leave it to cool.
• Separate the egg yolks from the whites and place in a heatproof bowl with the sugar. Create a steam bath by placing the bowl over a pan filled with water, ensuring it doesn't touch the water. Cook over medium heat, stirring constantly with a whisk.
• Cook until you get a creamy, light and airy mixture and the sugar has melted.
• Leave the yolk cream to reduce to room temperature.
• Using a mixer, fold the mascarpone cream cheese into the yolk cream, spoon by spoon! You will get a very smooth cream.
• Finally, add the pistachio paste to the cream. Mix until smooth!
• Dip the ladyfingers in coffee and place them in a tray/pan, leaving no space between them. Spread half the mascarpone and pistachio cream over the top. Layer coffee-dipped ladyfingers over the top and spread the other half of the cream over it.
  
• Cover the pan with plastic wrap and refrigerate for at least five hours.
• Just before serving, sprinkle a generous layer of coarsely chopped pistachios on top and slice with a thin-bladed knife. Enjoy!

• Heat the milk to 37° C/100° F. Add the yeast and sugar, stir gently, and let it foam (about 10 minutes).
• Place the milk and yeast mixture in the bowl of a food processor. Add the softened butter, eggs, flavorings, and flour.
• Knead the dough for 5-7 minutes or until it becomes elastic, homogeneous and pulls away from the sides of the bowl.
• Cover the bowl of dough with plastic wrap and allow it to rise for an hour or until it doubles in volume.
• Then, roll out the dough into a 40x60cm (16×24") sheet.
• Spread the pistachio cream on half of the sheet, then sprinkle with white chocolate.
• Fold the other half of the sheet over the pistachio and white chocolate cream and cut the dough into ~3cm/ ~1 inch thick strips.
  
• Twist each strip of dough, then roll it on your fingers as in the pictures below.
  
• Place the rolls on a tray lined with parchment paper, 4-5 cm (1 ½ – 2 inches) apart. Let rise for 30 minutes while preheating oven to 180°C (356°F).
• Brush the rolls with egg wash and bake for 40-45 minutes.
• Heat sugar and water until dissolved, or mix honey with hot water. Brush syrup over warm rolls and sprinkle with pistachios. Enjoy!

• Start by preheating the oven to 180° C/356° F.
• Whisk the egg whites at room temperature. When the foam begins to form, gradually add the granulated sugar one spoonful at a time. Once all the sugar is incorporated, mix on high speed for at least five minutes, until the mixer leaves trails in the glossy foam and the foam peaks.
• Add the starch and apple cider vinegar. Mix everything together for another minute, making sure the whole mixture is uniform and the ingredients homogenized.
• Finally, add the cocoa and grated chocolate, mixing gently with a spatula, in a wide, circular, up and down motion, until incorporated.
• Divide the mixture into two, one about 60% and one 40%, and pour each one into a parchment paper-lined pan, into circles of different diameters. The first will be about 25 cm (10 inches) in diameter and the second about 20 cm (8 inches).
• Place the tray in the preheated oven, reducing the temperature to 140° C (285° F), and bake for about 60-85 minutes until it has a slight golden tinge and is firm to the touch. Be careful (!!!) not to leave it too long; if it burns, it will become bitter! It is best to check every 10 minutes after the first 30 minutes. Once baked, turn off the oven, open the oven door, and let the Pavlova cool in the oven with the door ajar!
• Decorate with whipped cream, winter melon, strawberries, melted chocolate, etc. You'll love it! You will definitely love it!

For the cookies:

• Blend the butter and sugar on high speed for 5-7 minutes or until the sugar has dissolved completely.
• Add the egg yolk and vanilla essence and continue mixing.
• Stir in the sifted flour and grated walnuts. You will get a crumbly dough. Shape it into a ball and refrigerate for 30 minutes.
• Preheat the oven to 180°C/356° F and line a large baking pan with parchment paper.
• Once chilled , transfer dough to a floured surface and roll it out into a 0.5 cm (1/5 of an inch) thick sheet.
• Cut out 4-6 cm (1 ½ – 2 ½ inch) diameter circles and transfer them to a baking pan lined with parchment paper.
• Bake the cookies for 12-15 minutes or until the edges are lightly brown.
• Allow the cookies to cool completely before filling with cream.

For the chocolate cream:

• Put the sugar and water in a saucepan. Melt the sugar over medium heat, then add the chopped chocolate.
• Take the saucepan off the heat, let it cool for a few minutes, then add the egg yolk and mix well with a whisk. Allow the cream to cool completely before proceeding to the next step.
• Blend the butter for 1 minute, then fold in the chocolate cream, mixing constantly.

For the chocolate glaze:

• Melt the chopped chocolate in a steam bath and add two tablespoons of oil. The oil will give the glaze a very nice shine.

Assembly:

• Cover half the cookies with the chocolate glaze. Place the cookies on a rack over a cooking sheet and spoon the glaze onto the center of each cookie, making sure it covers the entire surface and the sides. Place a half walnut in the middle of each one.
• Place the cookie rack in the freezer for a few minutes until the glaze hardens completely.
• Pour the chocolate cream into a piping bag and pipe it onto the bottom side of the unglazed cookies.
• Place a glazed cookie on top of a creamed cookie and decorate with walnuts.
  

Serving and storage:

• The cookies can be served immediately after baking or can be stored for a few days in the fridge in a food contained with a lid.

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.

For the Dough:

• Combine the butter and powdered sugar until smooth. Beat in the egg and salt. Gradually mix in the flour until the dough comes together.
• Form the dough into a ball, wrap it in cling film, and chill in the refrigerator for at least one hour.

For the Frangipane Cream:

• Gently mix all the ingredients with a fork until the mixture is smooth.

For the Assembly:

• Roll out the dough on a floured surface to a round sheet about 40 cm (15 ¾ in) in diameter.
• Spread the frangipane cream evenly in the center of the dough, leaving a 4-5 cm (1 ½- 2 in) border around the edges.
• Halve the apricots and remove the pits.
• Arrange the apricot halves, cut side up, on top of the frangipane cream.
• Sprinkle a tablespoon of brown sugar over the apricots. Fold the edges of the dough toward the center, partially covering the apricots.
• Brush the exposed pastry edges with beaten egg and sprinkle with almond flakes.
• Garnish the apricots with a few sprigs of thyme.
• Bake the tart in a preheated oven at 180° C for 50-60 minutes, until golden and crisp.
• Serve warm or cold, drizzled with honey and dusted with powdered sugar, or with a scoop of vanilla ice cream! Enjoy!

• First, slice the chicken breast and tenderize each piece using a kitchen mallet.
• Season the slices with salt and pepper to taste.
• Next, coat each slice in flour on both sides, dip in beaten eggs, and finish with a layer of breadcrumbs.
• Fry the schnitzels in hot oil until they reach a perfect golden brown.
• Once cooked, transfer the schnitzels to paper towels to absorb any excess oil. Serve them with your favorite side, and enjoy!

For the cake:

• Preheat the oven to 180°C/356° F, no fan.
• Cream the butter with the sugar and grated lemon zest until smooth.
• Add the eggs one by one and continue mixing. Add the next egg only after the previous one is well incorporated.
• Incorporate the vanilla essence.
• Mix together the flour and baking powder, then add to the mixture together with the pistachios and almonds. Mix with a spatula in a wide circular up and down motion.
• Pour the mixture into a baking pan lined with parchment paper and bake for 50 minutes.
• The cake is ready if a toothpick inserted into the middle of the cake comes out clean.
• Let the cake for 15 minutes in the pan, then transfer to a cooling rake to cool completely.

For the cream cheese frosting:

• For the cream cheese, mix the butter with the cream cheese and powdered sugar.
• Spread the cream cheese over the completely cooled cake and sprinkle with coarsely chopped pistachios.
• Slice and enjoy!

• Preheat the oven to 170°C/340° F.
• Line a cake pan with parchment paper.
• Cream the soft butter and sugar. Add the eggs and flavorings (vanilla essence, lemon zest and juice, cardamom). Keep mixing.
• Add the ground almonds, flour, and baking powder. Mix until incorporated. If the mass is too thick, add a tablespoon or two of milk.
• Pour the cake mixture into the cake pan and add the three whole peeled pears.
• Bake for 60-70 minutes. After the first 40 minutes, cover the cake with parchment paper to prevent the surface from burning.
• Once baked, let the cake cool in the pan for 20 minutes, then carefully remove it and place on a rack to cool completely!
• Slice and serve! A scoop of vanilla ice cream is welcome with this cake.

• Start by preparing the vegetable stock. Add four cups of boiling water to a heatproof bowl and add one vegetable stock cube.
• Heat the olive oil over medium heat, then add the chopped onion. Sauté the onion until translucent, then add the rice and cook for one minute over medium heat.
• Add the baked pumpkin puree and a teaspoon of salt. Stir.
• Add one third of the vegetable stock, stirring continuously. When the rice has absorbed the liquid, add the second third of the stock and so on until the rice is done. Stir continuously.
• Finally, with the risotto still on the heat, add the butter. Once the butter has melted, stir in the grated Parmesan.
• Serve garnished with fresh basil/amber leaves and grate Parmesan cheese on top.
• Serve with a glass of rosé or white wine. Enjoy!

How to make this soup without a Thermomix:

• Chop the onion and garlic finely, then sauté lightly in olive oil.
• Add the cauliflower florets, potatoes, and carrots (600 g or 1⅓ lbs in total), then 500ml/about 2 cups of water and a teaspoon of salt.
• Boil the vegetables for 20 minutes, then purée them in a blender until you get a fine consistency.
• Serve with salt and pepper to taste, cooking cream or heavy cream, toasted bacon, and parsley leaves.

Soup recipe using a Thermomix:

• Finely chop the onion and garlic – 5 seconds on speed 5.
• Then sauté in olive oil – 3 minutes, 120° C/250° F, speed 1.
• Add the cauliflower florets, potatoes, and carrots (600 g or 1⅓ lbs in total) – mince for 5 seconds on speed 5.
• Add 500ml/about 2 cups of water and a teaspoon of salt and cook for 20 minutes, Varoma, speed 1.
• Blend the soup for 1 minute, speed 5-10, gradually increasing speed.
• Ladle the soup into bowls, add salt and pepper to taste, cooking cream, toasted bacon and parsley leaves.
• It's super smooth, flavorful, and absolutely delicious with croutons or toast.

• Preheat the oven to 180°C/356° F. Line a cake pan (~10x20cm/~4×8 inches ) with parchment paper.
• Peel the apples and cut into 1 cm cubes. Mix with the brown sugar and cinnamon.
• In another bowl, mix the butter and sugar, then add the vanilla essence and eggs one at a time, stirring constantly!
• Add the flour (mixed with baking powder and baking soda) in two or three batches, then the yogurt. Homogenize.
• Pour half of the mixture into the cake pan, then evenly distribute one half of the apples. Pour in the second half of the mixture, then the rest of the apples and level.
• Bake for 60-70 minutes. After the first 45 minutes, cover the apple bread with parchment paper to prevent it from burning.
• Allow the cake to cool in the pan for 15 minutes, then transfer it to a cooling rack and let it cool completely!