• 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.

• 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 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.

• Wash and slice the eggplants, sprinkle with salt, and place the slices on a paper towel to draw out excess moisture.
• Beat the eggs with a pinch of salt.
• Dip each eggplant slice in flour, then in the beaten eggs, and repeat the process.
• Arrange the slices on a tray lined with parchment paper, then sprinkle with paprika. For extra crunch, drizzle with a few drops of olive oil.
• Bake in the preheated oven at 200°C (390°F) for 20-25 minutes, flipping the slices halfway through, until golden and crispy.

Sauce

• In a bowl, combine the yogurt with a pinch of salt, minced garlic, mustard, and paprika. Stir well until all ingredients are evenly incorporated. Taste and adjust seasoning as needed.
• Serve the baked eggplant with a squeeze of lemon on top and plenty of delicious garlic yogurt sauce.

• In a skillet, heat the olive oil and butter.
• Add the onion. Sprinkle in 1 teaspoon of salt and cook on a low heat until it softens and becomes light golden.
• Add the garlic, smoked paprika, chili powder, oregano, thyme, pepper, the remaining teaspoon of salt and the peppers. Continue cooking on low for about 25 minutes or until the peppers softens.
• Remove from the heat, sprinkle the cheese over the top and place in the oven under the broiler/grill setting for about 5 minutes.
• Serve hot with pita bread.

For the Dressing:

• In a bowl, combine the yogurt, mayonnaise, lime zest, lime juice, honey, curry powder, salt, and pepper. Stir with a spoon until the dressing is smooth and well-blended.

For the Salad:

• In a large bowl, mix together the red lettuce, green lettuce, celery, apple, pear, sultanas, corn, and walnuts.
• Drizzle the dressing over the salad and toss gently with your hands, wearing disposable gloves. Serve immediately.

For the mayonnaise:

• In a bowl, combine the mayonnaise, yogurt, garlic, paprika, and coriander. Mix with a whisk and set aside.

For the corn:

• Brush the corn cobs with olive oil and sprinkle with salt and pepper. Place them in the air fryer at 200° C/390° F for 12 minutes.
• Once ready, remove the corn from the air fryer and, after they cool slightly, brush them with the mayonnaise using a brush.
• Serve the corn with Parmesan, hot sauce, lime, and extra coriander.

• Heat the olive oil in a shallow pot over medium heat. Add the orzo pasta and cook until it turns golden brown, stirring frequently to prevent burning.
• Add the butter to the pot. Once melted, add the rinsed and drained rice. Cook for 2-3 minutes, stirring constantly to coat the rice with the oil and butter.
• Pour in the hot chicken broth and add the salt. Stir well. Increase the heat to bring the mixture to a boil.
• Once boiling, reduce the heat to low, cover the pot with a lid, and simmer until small holes appear on the surface of the rice, about 10-12 minutes.
• Turn off the heat and let the rice pilaf rest with the lid on for 5 minutes. Then, fold the rice with a fork to fluff it up. Cover again and let it rest for another 10 minutes.
• Stir the rice pilaf gently before serving. Enjoy as a side dish with salad, yogurt, pickles, or your choice of protein such as chicken, meat, meatballs, beans, or chickpea stew.

• Preheat the oven to 180°C/356°F, on convection mode.
• Arrange the sweet potatoes, garlic, onions, and rosemary on a baking tray lined with parchment paper. Season with coarse salt and pepper, drizzle with a bit of olive oil, and mix everything with your hands, wearing disposable gloves.
• Cover the tray with aluminum foil and bake the sweet potatoes in the oven for 45 minutes. For the last 15 minutes, remove the foil to allow them to crisp up.
• Once ready, serve the sweet potatoes hot and enjoy their delicious aroma!

• Mix the pasta with the yogurt or cooking cream, cheese, and eggs until homogenized.
• Pour the mixture into a baking pan lined with parchment paper and bake for 30 minutes at 180°C/356°F or until it has a crispy golden crust.
• Slice and decorate as desired.

• Heat a frying pan and drizzle in the olive oil.
• Chop the onion and garlic as finely as possible and add it to the pan along with the roughly chopped mushrooms.
• Add the vegetable cube, thyme, and grated carrot. Stir and cover with a lid just long enough to soften the mushrooms.
• Cook for 5-6 minutes over medium heat until the vegetables have browned.
• Now make the béchamel sauce in the vegetable pan. Sprinkle the flour over the vegetables, using a sieve to avoid lumps, and stir quickly.
• Add the butter and milk. Stir until smooth.
• Season with salt and pepper, and simmer until the sauce begins to reduce.
• When the sauce is reduced and has a creamy consistency, remove from the heat, and sprinkle with the fresh greens and parmesan cheese.
• Enjoy with a squeeze of lemon and fresh toast.