• Heat a saucepan over medium heat, add a little olive oil and the chopped onion, and sauté for 1-2 minutes.
• Add the rice with black quinoa and sauté for 1 minute to seal it.
• Pour in the vegetable broth, add the turmeric, stir, and bring to a boil for 15-20 minutes, until the rice absorbs the liquid.
• Remove the saucepan from the heat, transfer the rice to a large bowl, and add the dried plums, dried apricots, pomegranate seeds, salt, and pepper. Mix well.
• Serve the salad, garnished with pomegranate seeds and crushed Aegina pistachios.

• 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!

• Heat the olive oil in a pot on high heat.
• Add the onion and spring onions, lower the heat to medium, and sauté for 3-4 minutes until softened. Add the rice and sauté for another 1 minute.
• Add the broth and the diced tomatoes, lower the heat to medium, and cook for 20 minutes. Be sure to stir every 2 minutes to prevent the rice from sticking to the bottom.
• In the last 5 minutes of cooking, add the spinach and leave it to steam for a short while. Season with salt and pepper.
• When ready, add the dill, mix and serve.

• 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.

• Place a pan over medium heat and let it warm up. Add a little olive oil and the onion, and sauté for about 3-4 minutes until caramelized.
• Add the rice and sauté for another 2-3 minutes.
• Deglaze with wine and allow the alcohol to evaporate.
• Pour in the broth in batches and mix with a wooden spoon at regular intervals.
• Repeat the process until the fluid is absorbed and the rice is cooked.
• Remove from the heat, season with salt and pepper, add the strawberries, butter, Parmesan and balsamic vinegar, and stir constantly with a wooden spoon to give it a creamy texture.
• Serve the risotto with extra strawberries and salad.

Prepare the Filling:

• Combine the ground beef, rice, onions, tomatoes, tomato paste, sunflower oil, red pepper flakes, dried mint, black pepper, cumin, and salt in a large bowl. Mix thoroughly.

Prepare the Dolma:

• Trim the woody stems from the grape leaves, ensuring the leaves remain intact. Place shiny side down on a clean surface.
• Place about one or half a tablespoon of the prepared filling in the center of each grape leaf, adjusting the amount based on leaf size.
• Fold the stem side over the filling, then fold the right and left edges over the stem side, and roll it up slightly firm. Repeat until all leaves are filled.
• Place the stuffed grape leaves in layers neatly and tightly in a large pot.
• Place extra open leaves over the dolma to cover them.
• In a small bowl, mix the tomato paste with 2-3 cups of water. Pour this mixture over the dolma until they are completely covered.
• Place a small heatproof plate on top of the dolmas to prevent movement during cooking. Cover the pot with a lid.
• Cook on medium heat until the water comes to a boil, then reduce the heat to low and continue cooking for about 1 hour or until most of the water is absorbed. Allow the dolmas to rest for 10-15 minutes after cooking.
  
• Serve warm or at room temperature, accompanied by plain yogurt.
  

• Wash the rice thoroughly in several waters 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 we prepare the marinade for the rice, we boil the vinegar in which we dissolve the salt and sugar, and after the rice has boiled we move it to a large bowl to cool and mix it with the marinade.
• Cut the cucumbers into sticks and julienne the peppers and carrots.
• In a hot pan, heat the bean sprouts with chilli paste and soy sauce, then drain in a sieve.
  
• Then on a sushi rolling mat covered with cling film place the cloud sheet, and cover with a thin layer of rice toast evenly over about 3/4 of the surface.
  
• To prevent the rice from sticking to your hands, use a bowl of cold water in which you can insert your fingers every time you are going to put your hand on the rice, so it will slide easily and will be easier to spread evenly.
• Inside add the bean sprouts, chopped vegetables and then roll the Kimbap bamboo mat tightly. After it is formed we keep it still in the rolling mat and press the ends well.
  
• When we have finished rolling the Kimbap with a sharp knife we slice it into pieces of about 1 – 1.5 cm (1/3 – 1/2 inch) thick. To make them nice and thin it is advisable to wipe the knife blade on a damp cloth before each slice.
• Place the pieces on a platter and serve with soy sauce, pickled ginger and wasabi.
  

• 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.
  

• Preheat the oven to 170° C (338° F) Fan.

For the vegetables:

• Rinse the tomatoes and bell peppers. Using a sharp knife, slice off the top of each one so you have cap to cover them with once they are filled.
• Using a spoon, scoop out the flesh from the tomatoes. Add the flesh to a food processor and purée.
• Remove the pith and seeds from the green peppers. You can either discard them or purée them along with the tomato flesh.
• Using a sharp knife, slice off just a little of the bottom of the green peppers, to help them stand in the pan. Make sure you don’t cut through and create a hole.
• Arrange the vegetables nicely in a large 30×26 cm (10 x 12 – inch) roasting pan or ovenproof dish.

For the filling:

• In a large bowl, add the puréed tomato flesh, onion, garlic, rice, mint, basil, parsley, tomato juice and 50 ml (1/4 cups) olive oil. Season with salt and pepper. Stir.
• Add the filling to the tomatoes and green peppers. Fill them ⅔ of the way, since the filling will fluff up when baking. Add any remaining filling in the baking pan. Season with salt and pepper, drizzle with the remaining 50 ml (1/4 cups) of olive oil and add the lukewarm water.
• Cover the tomatoes and green peppers with their caps. Cover the baking pan with aluminum foil and bake for 1 ½ hours. Remove the aluminum foil for the final 15 minutes of baking.
• When ready, remove from the oven and set aside for 10 minutes before serving. Serve with Greek feta cheese for a completely authentic Greek taste!

• Wash the rice thoroughly in several waters 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 we prepare the marinade for the rice, we boil the vinegar in which we dissolve the salt and sugar, and after the rice has boiled we move it to a large bowl to cool and mix it with the marinade.
• Cut the chicken breast into thin strips.
  
• Season with salt and pepper and dredge in flour, then in the batter made of beaten egg, flour and cold water, then fry in a pan with 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 toast evenly over about 3/4 of the surface.
• To prevent the rice from sticking to your hands, wet your hands in cold water anytime you handle the rice, so it will slide easily and will be easier to spread evenly.
• Inside add the chicken, chopped vegetables and some finely chopped lettuce greens, then roll it up tightly using the bamboo Kimbap mat. After it is formed we keep it still in the rolling mat and press the ends well.
  
• When we have finished rolling the Kimbap with a sharp knife we slice it into pieces of about 1 – 1.5 cm (1/3 – 2/3 of an inch) thick. To make them nice and thin it is advisable to wipe the knife blade on a damp cloth before each slice.
  

Optionally we can add Japanese omelet to the roll:

• For the omelet, beat the eggs well with the soy sauce and chopped green onions. Cook them in a non-stick omelet pan over medium heat with a little butter and roll the omelet as it cooks.
• When it’s ready we can cut it along in strips of about 1 cm thick and let it cool.
• Place the pieces on a platter and serve with soy sauce, pickled ginger and wasabi.

• Wash the rice thoroughly and drain well. In a pot with a lid, boil 525-550 ml (2 1/3 cups) of water with a little salt.

  When the water 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 in which we dissolve the salt and sugar, and after the rice has boiled we move it to a large bowl to cool and mix it with the marinade.
• For the omelet, beat the eggs well with the soy sauce and chopped green onions. Cook them in a non-stick frying pan over medium heat with a little butter and roll the omelet as it cooks.
  
• When it's ready we can cut it in strips of about 1 cm (about 1/2 inch) thick and let it cool.
  
• Clean the asparagus from the woody ends and quickly fry in a pan over high heat with a little butter, salt and pepper until it starts to become slightly flexible, but not too much to keep its crunchy texture.
  
• Then on a sushi rolling mat covered with foil, place the cloud sheet, and cover with a thin layer of rice toast evenly over about 3/4 of the surface.
• To prevent the rice from sticking to your hands, use a bowl of cold water in which you can insert your fingers each time you are going to put your hand on the rice, so it will slide easily and will be easier to spread evenly.
• Inside we add the lettuce, omelet and asparagus then roll the kimbap tightly with the bamboo mat. After it is formed we keep it still in the rolling mat and press the ends well.
  
• When we have finished rolling the Kimbap with a sharp knife we slice it into pieces of about 1-1.5 cm (1/3-2/3 inch) thick. To make them nice and thin it is advisable to wipe the knife blade on a damp cloth before each slice.
  
• Optionally you can add some smoked salmon to the omelette and asparagus.
• Place the pieces on a platter and serve with soy sauce, pickled ginger and wasabi.

How to make ochazuke:

• Season the salmon with salt and pepper. Place skin side up roast in the over at 190ºC (375 ℉) for 10 minutes or until tender and cooked through. Once cooked, shred it using a fork to smaller bite sized pieces.
• Prepare your green tea, according to the package, and add the soy sauce.
• Prepare the garnishes. Using your hands break up the nori seaweed into small pieces. Slice the shiso leaves and myoga into long strips.
• In a non stick frying pan heat 1tsp of oil. Beat the egg and stir the pan so that the egg is covering the bottom. Once cooked through, flip over and cook the other side. Place onto your cutting board and cut thin strips, similar to the shiso.
• Fill your bowl with rice and add the salmon. Then top with the egg, shiso, then myoga. Add a small knob of wasabi on top and then pour over the green tea.