1. Cut the passionfruits in half and scrape the seeds into the blender. Pour in the oil. Blend until everything is mixed.
2. Pour the mixture from the blender into a small-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 15-20 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
3. At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
5. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
6. Allow the oil to drip through for about 30 minutes or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.

1. Prepare the cupcake tin by lining it with cupcake liners. Set it aside. Preheat the oven to 175°C / 350°F.
2. In a mixing bowl, use an electric mixer to combine the eggs and sugar until they come together. Then, add the vanilla extract and softened butter. Mix everything until it’s well combined.
3. Sift the flour, salt, and baking powder into another bowl using a fine mesh strainer. Measure the milk. Now, in 4 additions, alternately add the milk and flour mixture to the butter-sugar-egg mixture, mixing after each addition. Don’t overmix, or the batter will become tough.
4. Use a cookie scoop or a spoon to portion the batter into the liners. Fill each about 2/3 full so the cupcakes don’t rise over the edges while baking.
5. Bake the cupcakes for 18-20 minutes. They’re done when you insert a toothpick into the center, and it comes out clean, without any batter sticking to it.
6. Let the cupcakes cool on a wire rack.
7. Meanwhile, prepare the frosting. Dice the pink dragon fruit and place it in a medium-sized bowl. Add the cream cheese, butter, vanilla extract, powdered sugar, and a pinch of salt to the bowl. Use an electric mixer to blend everything into a creamy mixture. If the frosting is too soft to hold its shape, place the bowl in the fridge for about 20 minutes.
8. Fill a piping bag with the frosting and decorate the cupcakes. Optionally, garnish with a few pieces of dragon fruit.

1. Start by preparing the blueberry meringue. Preheat the oven to 100°C (212°F) with the fan on. Separate two eggs and place the egg whites into a bowl. Save the yolks for later, as you’ll use them to make the lemon pastry cream. Add a pinch of salt and the cream of tartar to the egg whites. Measure out the sugar and set it aside in a small bowl. Using an electric hand mixer, beat the egg whites on medium to high speed until they start to stiffen. Gradually add the sugar while continuing to beat the mixture until the egg whites are creamy, firm, glossy, and snow-white.
2. Prepare the blueberry powder. Use a mortar and pestle to grind the freeze-dried blueberries into a fine powder. Gently fold the powder into the egg white mixture using a spatula until the mixture turns a light lavender color.
3. Shape the meringues. Line a baking sheet with parchment paper. Using two tablespoons, spoon the egg white mixture onto the parchment, forming six individual mounds. Place the baking sheet in the oven for about 2 hours.
4. Make the crepe batter. In a mixing bowl, combine flour, salt, milk, water, egg, melted butter, lemon zest, and poppy seeds. Stir until smooth, then refrigerate the batter for about 30 minutes.
5. Prepare the lemon cream. In a small pot, combine milk and cream. Use a peeler to remove large strips of zest from a lemon, ensuring they are big enough to remove later. Heat the pot over medium heat, stirring occasionally to prevent a skin from forming. Heat until it begins to steam. Remove from the heat and set aside.
6. Mix the lemon pastry cream. In a heatproof glass or metal bowl, combine the reserved egg yolks with flour, sugar, and vanilla extract. Stir until you have a smooth, creamy mixture.
7. Combine and cook the cream. Gradually pour the warm milk and cream mixture into the egg yolk mixture, stirring constantly. Rinse the pot and fill it halfway with water. Bring the water to a simmer over medium heat, then place the bowl with the cream mixture over the pot, creating a double boiler. Heat the mixture to about 78°C (172°F) while stirring continuously, until it thickens to a creamy consistency. Once thickened, remove the bowl from the heat. Cover the cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate.
8. Prepare the blueberry sauce. In a small pot, combine the frozen blueberries with lemon juice, sugar, and a pinch of salt. Simmer over medium heat until the blueberries release their juices. Set aside.
9. Cool the meringues. Once the meringues have finished baking, remove them from the oven and allow them to cool slightly.
10. Cook the crepes. Heat a 20cm (8-inch) frying pan over medium heat. Add a small amount of butter, then wipe out the excess with a paper towel, leaving only a thin film. Pour about 4 tablespoons of batter into the pan, swirling quickly to spread it evenly. Cook for 1-2 minutes on one side, then flip and cook for another 30 seconds to 1 minute. Repeat with the remaining batter.
11. Assemble the dish. Spread lemon pastry cream over each crepe, fold in half, then fold again to form a triangle. Drizzle the blueberry sauce over the crepes, crumble one meringue over each serving, and garnish with fresh blueberries and a drizzle of honey. Enjoy immediately!

1. Start by preparing the dough in a medium-sized bowl. Mix flour, sugar, and salt together. Then add cold butter, cut into small pieces, and crumble everything by hand until the butter is flaky. Add all the buttermilk and mix by hand until you have a somehow crumbly but firm dough. Wrap the dough in plastic wrap and chill it in the fridge for 30 minutes.
2. Meanwhile, make the cherry filling in a medium-sized pot. Mix sugar, cornstarch, and salt together. Drain the cherries using a strainer, saving 1/2 cup of the juice, and add it to the pot. Cook over medium heat, letting it simmer until the mixture becomes creamy and the cloudiness disappears. Then add the cherries and a tablespoon of butter. Stir until the butter has melted. Set aside to cool.
3. Next, prepare the blueberry filling. Wash the blueberries and place them in a medium-sized bowl. Add lemon juice, sugar, and cornstarch and mix well until all the blueberries are well coated.
4. Preheat the oven to 215°C / 420°F and place the rack on the lowest shelf.
5. Take the dough out of the fridge and shape it into a round ball. Place the dough on a heavily floured, clean work surface. Sprinkle more flour on the dough, then roll it out from the center using a rolling pin. The dough should be about 12 cm / 5″ larger in diameter than the pie dish. The dough itself should be 1cm / 1/3″ thick. Roll the dough around the rolling pin, then unroll it over the pie dish. Carefully fit the dough into the dish, then trim the excess edges. Tuck the edge inward to create a thicker top edge. From the remaining dough, cut out 4 long strips and 6 stars for the Stars & Stripes decoration. Set these aside.
6. Take a piece of aluminum foil, fold it lengthwise, and then shape it into a right angle so it fits into the upper left quarter of the pie dish, acting as a divider between the fillings. Fill the 1/4 area with the blueberry mixture and the 3/4 area with the cherry filling. Remove and discard the foil.
7. Distribute the cut-out stars over the blueberry filling and arrange the strips over the cherry filling. Trim the strips at the edges and fold them in. Brush the Stars & Stripes and the edges of the crust with a little milk and sprinkle with brown sugar.
8. Bake the pie in the oven for 20 minutes. Then reduce the temperature to 175°C / 350°F and bake for another 25 minutes. Let the pie cool completely, which can take 3-4 hours as the filling sets upon cooling. Happy 4th of July!

1. Preheat the oven to 180°C/350°F. Meanwhile, wash the peaches and cut them in half. Carefully remove the pit and place the peaches, cut side up, in a small baking dish.
2. In a small bowl, mix butter, sugar, vanilla extract, and a pinch of salt. Spread this mixture evenly over the peaches.
3. Bake the peaches in the oven for 15 minutes. Take the ice cream out of the freezer. While the peaches are baking, shell and finely chop the pistachios.
4. Place two peach halves on each plate, top with a scoop of vanilla ice cream and some chopped pistachios. Drizzle the remaining sauce from the baking dish over the top and enjoy.

1. Peel the apples and cut them into large chunks.
2. In a medium-sized pot, combine the apple pieces with water, lemon juice, and sugar. Cover and simmer over medium heat for about 20 minutes.
3. Remove the pot from the heat and puree the mixture until smooth using an immersion blender.
4. Transfer the applesauce into sterilized jars with screw tops or serve immediately.

1. Rinse four screw-top jars with boiling hot water, dry them, and keep them open and ready to be filled.
2. Wash and dry the peaches. Remove the pits and chop the peaches into rough pieces. Place all the pieces in a medium-sized pot.
3. Slit a vanilla pod lengthwise and scrape out the seeds. Add the vanilla seeds, the pod, and the jam sugar to the peaches. Stir well and bring to a boil over medium heat.
4. Let it boil for about 5 minutes. Stir occasionally. Remove the vanilla pod, then puree the mixture with an immersion blender until smooth and simmer for another 5 minutes and stir occasionally.
5. Fill the jam hot into the washed jars and seal them. Let them cool completely. The jam can be stored unrefrigerated and unopened for several months, and once opened, it lasts in the fridge as long as store-bought jam.

1. Preheat the oven to 175°C (350°F)
2. Line a rectangular baking dish with parchment paper.
3. Melt 80g (1/3 cup) butter in the microwave or in a small saucepan.
4. Toss the blueberries in a small bowl with 1 tablespoon of flour until all the blueberries are coated with flour.
5. For the crumble, mix together in a medium-sized bowl 50g (1/4 cup) white sugar, 50g (1/4 cup)softened butter, and 100g (1/2 cup) flour until small crumbs and larger clumps form. Set aside.
6. Zest the lemon and then halve the lemon.
7. In a medium-sized bowl, mix together flour, baking powder, and salt and set it aside.
8. In a large bowl, whisk together melted butter, 2 eggs, sugar, vanilla extract, juice from half a lemon, and 1 tablespoon of lemon zest.
9. Add the flour mixture and yogurt to the butter-egg mixture and mix just until they start to come together. Now add the blueberries and stir only until no flour is visible.
10. Pour the batter into the baking pan, sprinkle the crumble over the top, and bake for 55 minutes. You can check if it’s done by inserting a clean knife or a skewer into the cake – if it comes out clean, the cake is ready. Let the cake cool on a wire rack.
11. Once the cake has cooled, in a small bowl, prepare the glaze. For this, mix 60g (0.5 cup) of powdered sugar, juice from the other half of the lemon, and 1/2 teaspoon of vanilla extract. The glaze should be creamy. You can thicken it by adding more powdered sugar or thin it by adding more lemon juice or milk. Spread the glaze over the cake and let it set for a few minutes.

PREPARATION WITH A JUICER

1. Wash the apples and mint thoroughly. Cut the skin off the pineapple and cut the flesh into sticks. Place half of the pineapple in the juicer.
2. Put the 4 apples into the juicer next.
3. Add the fresh mint to the juicer last.
4. Now pour all the juices obtained into a glass.

PREPARATION WITH A BLENDER & A FINE SIEVE

1. Wash the apples and mint thoroughly. We need about half of the pineapple. Cut the skin off the pineapple and apples. Place the peeled pineapple and apples in the blender.
2. Pluck the mint leaves and add to the blender.
3. Puree everything for 30 seconds on the highest setting. Now pass the whole mixture through a fine sieve. If you like the pulp, you can of course skip this step.
4. Pour the juice into a glass bottle.

PREPARATION WITH A JUICER & CITRUS PRESS

1. Cut the apples into chunks. Put them into the juicer.
2. Slice the lemon in half and squeeze with a citrus juicer.
3. Now pour the water, apple juice and lemon juice into a tall glass and mix with 1/2 teaspoon of spirulina powder.

PREPARATION WITH A BLENDER & FINE SIEVE

1. Peel the apples and roughly chop them. Put the apple pieces into the blender.
2. Peel the lemon and also put the flesh into the blender. Now add the water.
3. Blend everything at the highest setting for 30 seconds. Now pass the entire mixture through a fine sieve. If you like the pulp, you can of course skip this step.
4. Pour the juice into a tall glass and mix with 1/2 teaspoon of spirulina powder.