• 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.

• 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.

• 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 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.

• Grate the carrot, dice the onion, bell pepper and mushrooms, and sauté in olive oil.
• When the vegetables turn golden brown, add 2-3 tablespoons of water and the rice.
• When the liquid is almost completely absorbed by the rice, add 2 tablespoons of tomato paste, sprinkle thyme, salt, pepper and 350 ml (1 ½ cups) water. Cook until the liquid is absorbed, then add the chopped dill. Once cooked, allow to coll to room temperature.
• Choose the softer, easier to handle cabbage leaves for the sarmale. Rinse with water if they seem too salty.
• Place a small amount of the filling on the cabbage leaf and roll to your preferred size. Place in a clay pot or non-stick pan (place some chopped pickled cabbage on the bottom of the pot to make sure the rolls don't stick).
• Once the pan is filled with cabbage rolls, cover them with the water and the rest of the tomato paste (optionally add extra thyme) mixed together, and simmer for about an hour (or until the cabbage is soft and easy to cut. The cooking time will depend on the thickness of the leaf and how pickled it is.
• Serve with sour cream or Greek yogurt, while for the vegan version you can try soy cream or coconut yogurt. Don't forget the chili, polenta or freshly baked bread.

For the Apple Relish:

• In a bowl, combine all the ingredients for the apple relish, mix well, and set aside.

For the Osso Buco:

• In a separate bowl, season the veal shanks with salt, pepper, and olive oil, ensuring the meat is evenly coated.
• Heat a deep pot over medium heat, then sear the meat until browned. Remove and place back in the bowl (add more olive oil if necessary).
• In the same pot, without cleaning it, add the onion, carrots, celery, and garlic. Sauté until the vegetables soften.
• Return the meat to the pot, deglaze with red wine, and once the alcohol evaporates, add the remaining ingredients. Let it simmer uncovered for 1.5 hours.
• For more tips on deglazing, be sure to check out our guide.
• Serve the osso buco warm, accompanied by the apple relish.

• Preheat the oven to 180° C/ 356° F, on convection mode.
• In a bowl, mix 200 g (7 oz) of butter, rosemary, salt, and pepper thoroughly, wearing disposable gloves.
• Place the butter mixture under the skin of the chicken. This is done by gently separating the skin from the meat (without removing it entirely) to create a pocket between the two. The herbed butter mixture is then spread directly onto the meat beneath the skin.

  This technique helps keep the meat moist and infuses it with the flavors of the butter, rosemary, salt, and pepper during roasting.
• Season the inside of the chicken with salt and pepper, then stuff it with the pine nuts, prunes, and the remaining butter. Tie the legs with kitchen twine.
• In a roasting pan, spread out the onions, carrots, celery, bay leaves, and peppercorns, and pour in the water.
• Place a rack over the pan and put the chicken on top. Cover it well with parchment paper and aluminum foil and roast for 1 hour.
• After, uncover the chicken and continue roasting for an additional 20 minutes, until the skin turns golden brown.
• Transfer the contents of the pan to a saucepan and blend with an immersion blender until it becomes a thick sauce.
• Place a fine-mesh strainer over a bowl and strain the sauce to achieve a smooth texture.
• Return the sauce to the saucepan and simmer until it thickens.
• Serve the chicken hot, drizzled with the sauce.

• Preheat the oven to 150°C/300°F, on convection mode.
• In a bowl, combine the rosemary, thyme, garlic, crushed red pepper flakes, lemon zest, salt, and pepper, mixing well with a spoon.
• Place the pork belly on a work surface with the skin side facing up. Using a sharp knife, score the skin vertically, leaving about 1cm (0.4 inches) of space between each cut.
• Drizzle olive oil on both sides of the pork belly and evenly spread the herb mixture over it.
• Roll up the pork belly and tie it securely with kitchen twine.
• Fill a baking tray with water, place a rack on top, and set the pork belly on the rack.
• Cover the tray with parchment paper and aluminum foil, then roast for 2.5 to 3 hours.
• Switch the oven to grill mode, uncover the tray, sprinkle a bit of coarse salt on top, and roast again until the skin is golden and crispy.
• Remove the porchetta from the oven, slice into pieces, and serve with apple sauce.

• 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!