• Mix all the ingredients together in a bowl and then pour into a cake tin or mini muffin molds. You can even pour the mix directly onto parchment paper and form it into chocolate bars or medallions.
• Refrigerate for at least 1 hour to harden.
• Serve the chocolates from the fridge as they melt quickly because of the coconut oil.
• Feel free to customize them with a touch of cinnamon, or mix in seeds, nuts, or dried fruit for added flavor and texture.

• 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.

• 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!

• Wash, clean, and cut the vegetables into large pieces.
• Simmer the vegetables in water along with the vegetable stock cube and olive oil. Cook for about 15-20 minutes or until the vegetables are soft.
• Transfer the vegetables one at a time to a blender along with the cooking cream and then gradually pour in the soup to get the desired consistency.
• Serve in bowls and enjoy with your favorite toppings. I added sundried tomatoes, pistachios, and brie cheese.

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.

• Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
• In a mixing bowl, beat the egg yolks with half of the sugar until pale and thick.
• In a separate bowl, beat the egg whites until stiff peaks form, gradually adding the remaining sugar.
• Gently fold the flour into the egg yolk mixture until just combined.
• Carefully fold in the beaten egg whites until fully incorporated.
• Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely before removing it from the pan.

For the coconut cream:

• In a saucepan, combine the coconut cream, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened.
• In a separate bowl, whisk the egg yolks. Gradually add a spoonful of the hot coconut mixture to the yolks, stirring constantly to temper them.
• Pour the tempered egg yolks into the saucepan with the coconut mixture, stirring continuously.
• Cook for another few minutes until the mixture thickens further.
• Remove from heat and stir in the coconut rum to taste. Allow the coconut cream to cool completely.

For the Swiss meringue:

• In a heatproof bowl, combine the egg whites and sugar.
• Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.
• Whisk constantly until the sugar has dissolved and the mixture reaches 160°F (71°C).
• Remove the bowl from the heat and beat the mixture with a hand mixer or stand mixer until stiff, glossy peaks form.

For assembly:

• Once the genoise sponge cake has cooled, slice it horizontally into two layers.
• Place one layer of the cake on a serving platter and spread a generous amount of coconut cream on top.
• Place the second layer of cake on top and cover the entire cake with the Swiss meringue.
• Refrigerate the bienmesabe for at least 8 hours before serving to allow the flavors to meld.

• Place all the ingredients for the cake batter in a large bowl and mix until you get a homogeneous and creamy mixture.
• Preheat the oven to 180 °C/356 °F and line a cake/loaf pan with parchment paper.
• Pour the mixture into the pan and bake for 40-45 minutes at 180 °C/356 °F or until the cake has a golden-brown crust and is firm to the touch.
• Let the cake cool completely and, in the meantime, prepare the glaze.
• In a bowl mix the powdered sugar and the blood orange juice.
• When the cake has cooled completely, pour the pink glaze over it.
• Garnish with fresh blood orange slices and enjoy.

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.

• You will need 2 layers of sponge cake. You can either bake them one at a time or make a thicker cake and cut it into two. I bake each layer separately as I find it difficult to cut them evenly.
• If you also choose to bake the two layers separately, start by mixing together a half measure of the batter ingredients. Mix on low speed at first and gradually increase the speed until you have a smooth mixture.
• Preheat the oven to 180°C/356°F and line a baking sheet with parchment paper. I used a 36×24 cm (14×10 inch) sheet.
• Pour the mixture onto the sheet and bake for 10-12 minutes or until firm.
• Repeat with the second layer. Let them cool.
• While they are cooling, prepare the cream.
• In a bowl, mix the whipping cream, mascarpone, sugar, and vanilla until you get a stiff cream. Be sure to use mascarpone and whipping cream that have been refrigerated for at least 2-3 hours.
• You can now assemble the cake. Spread all the cream on the first layer and cover with the second layer. Then place a plate, tray or a chopping board on top to gently press the cake together.
• Refrigerate for at least 2-3 hours before slicing.