1. Boil the eggs for 8 minutes. Then transfer them to a bowl of cold water and let them sit for about 5 minutes. After that, pour out the water and add the beet juice to the same bowl. While the eggs are still warm, peel them completely and let them soak in the beet juice for about 2 hours.
2. Meanwhile, cook the bacon until super crispy. Set it aside and let it cool down.
3. After marinating, carefully slice the eggs in half lengthwise using a sharp knife. Be sure to wipe the knife after each egg to keep the next one looking clean and neat.
4. Gently scoop out the yolks from the 6 eggs and place them in a separate bowl. Mix with mayo, lemon juice, mustard, garlic powder, onion powder, and salt and pepper to taste. Blend everything until smooth using an immersion blender. You can either fill the egg halves using a piping bag with a star tip (looks extra cute) or just use two spoons. It works either way. Pipe or spoon the filling into each egg half until all the mix is used up.
5. For the topping, I used crispy bacon, fresh chives, fresh dill, and a generous sprinkle of Everything Bagel Seasoning. But honestly? You can top them with whatever makes your heart happy.

1. If you’re making your own kimchi and gyoza wrappers: amazing. If not, no worries! Just use store-bought and make sure to thaw the wrappers before using.
2. Set up your kimchi, the gyoza wrappers, and a small bowl of cold water. Also, prep a large plate dusted with a bit of flour to place your finished dumplings. Now put on your favorite series or podcast and get into your folding zone.
3. Take one wrapper and place about 1–1.5 teaspoons of kimchi filling in the center. Dip your finger in the water and moisten the edge of the top half of the wrapper. Fold it up like a taco and press the left tip with your left hand. Then, using your right thumb and index finger, create small pleats along the top edge, pressing each one firmly into the back side of the wrapper. Continue pleating until it’s sealed and you’re holding your first little dumpling. Place it on the floured plate. Don’t stress if it’s not perfect, this takes a bit of practice. Scroll down for the video tutorial at the end of the recipe if you need a visual! Repeat until all the wrappers and filling are used up.
4. Once all your gyoza are ready, heat a large pan over medium heat. Add 1 tablespoon of oil and place as many gyoza as will fit flat-side down in the pan. Let them fry for a few minutes until the bottoms are golden and crispy. Lower the heat, carefully pour in a splash of water, and immediately cover with the lid. Be careful, the oil shouldn’t be too hot or it might splatter! The gyoza will now steam. Keep the lid on until the wrappers turn translucent, about 10–15 minutes. If the water evaporates before they’re done, just add a little more.
5. Once translucent, remove the lid, turn the heat back up to medium, and let them crisp up again for 5 more minutes. Remove and repeat with the next batch.
6. Serve all your gyoza hot with this easy dipping sauce and a sprinkle of shichimi spice. Oh, and this cucumber salad goes so good with it.

1. First, we’re making the blini batter. Mix all the ingredients together until smooth, then let it chill for like 5-10 minutes. Once the batter’s had its lil rest, heat up a pan with a bit of oil or butter and spoon in small circles of batter. I usually use 3/4 of a tablespoon. Here’s the pro tip: when you see those cute little holes popping up on the surface, it’s time to flip them. Cook each side for about 2-3 minutes until they’re golden and gorgeous. Boom, your blinis are born. Pop them on a cooling rack to chill out – no soggy bottoms here.
2. Grab a bowl and mix the ricotta cream. For this, stir together ricotta, olive oil, lemon juice, salt & pepper until it’s smooth and creamy. Then load it into a piping bag if you’re feeling fancy, or just keep a spoon handy for the easy aesthetic.
3. Once your blinis are cool, dollop or pipe some ricotta cream onto each one. Get creative – a little swirl, a casual blob, whatever your heart desires. Now they’re ready for toppings.
4. For Blini topping 1, toast the walnuts in a pan without adding additional fat. Take them out and let them cool. Thinly slice the shallots into delicate rings and fry them in a bit of oil until crispy. Set aside to cool. Add half a walnut onto the blini, as well as about 1 tsp of the crispy onions. Finish with a drizzle of honey and a sprinkle of pink peppercorns. Toss on a few fresh thyme leaves and finish with a few drops of chili oil for a spicy kick that ties it all together.
5. For Blini topping 2, slice fresh figs into eighths. Place one fig wedge on the ricotta cream, then crumble some blue cheese on the other side – as much or as little as your vibe calls for. Add a few drops of truffle oil, sprinkle with freshly ground pepper, and garnish with a touch of chopped chives to seal the deal.
6. For Blini topping 3, flake some cooked salmon into bite-sized pieces and nestle it onto the ricotta cream. Slice red onions into thin strips, then scatter a few pieces on top along with some capers. Add a few drops of olive oil, a grind of fresh black pepper, and finish with a couple of dill sprigs.
7. For Blini topping 4, tear thin slices of pastrami into strips, roll them into little spirals, and press them onto the ricotta. Diagonally halve some cornichons and place one half on the blini. Drizzle a few drops of walnut oil for a rich, nutty twist. Top it all off with a sprig of fresh parsley for a classy finishing touch.
8. For Blini topping 5, thinly slice radishes into delicate rounds and place two slices on one side of the blini. On the other side, gently press on a little bunch of radish cress for that pop of green. Finish with a few drops of basil oil for a fresh, herbaceous flair.
9. Serve these cute appetizers on a platter and watch them disappear in seconds.

1. For the hot pepper jelly, first pour boiling water over the jar and lid, and let them sit for about 10 minutes. Meanwhile, chop the red pepper, green pepper, jalapeno, and chili into small pieces. Put them in a small pot. Next, add the preserving sugar and apple cider vinegar, and stir well. Bring everything to a boil over medium-high heat and let it simmer for about 10 minutes. Use tongs to carefully remove the jar and lid from the hot water and let them drain. Set aside.
2. Now, test if the jelly is ready by placing half a teaspoon of the mixture on a plate and tilting it back and forth. If it thickens and doesn’t run like water, it’s done and can be carefully poured into the sterilized jar. Let it cool in the fridge until further use.
3. Preheat the oven to 200°C / 400°F. For the cheese cream, peel the garlic clove and finely chop the chives. Add both to a food processor along with the cream cheese, goat cheese, and a pinch of salt. Blend until smooth. Transfer the cream to a small ovenproof dish with a lid (or cover with foil) and bake for about 15 minutes. Then remove the lid and bake for another 5 minutes until the top is slightly browned. Take it out of the oven and let it cool briefly.
4. Finally, spread the hot pepper jelly over the cheese and serve with bread or chips.

PREPARATIONS

• Evening before Day 1: Prepare the pre-dough. Mix flour, dry active yeast, and water in a tall glass until no lumps remain and the consistency is sticky. Cover loosely with a lid and let it sit at room temperature overnight.
• Day 1: Combine the pre-dough from the first evening with the dough ingredients in a medium-sized bowl. Stir with a wooden spoon until everything just comes together. Use a dough scraper or spatula to clean the sides of the bowl. Cover the bowl tightly with plastic wrap and let it rest for 30 minutes. After this time, grab the dough with a wet hand on one side, gently lift it, and fold it over onto the other side. Continue this process until the dough has been lifted and folded all the way around. Repeat this step 3 more times, every 30 minutes. After the 4th stretch and fold, shape the dough into a round ball with a taut surface and place it back in the bowl. Cover the bowl tightly with a lid or plastic wrap and refrigerate overnight.
• Day 2: Take the dough out of the fridge and divide it into 11-12 equal portions with 50g / 1.8o each on a lightly floured surface. Roll each portion into a long dough rope, then form a knot and press the ends together on the back of the knot. Place the knots on a baking sheet lined with parchment paper, leaving enough space between them. Cover them with a damp kitchen towel and let them rise at room temperature for the next 3 hours. Preheat the oven to 190°C / 375°F towards the end of the rising time.

INSTRUCTIONS

1. Once the oven is hot, place the baking sheet with the dough knots in the oven and bake for about 15 minutes. Then, brown them for an additional 5 minutes using the grill function at 250°C / 480°F.
2. Meanwhile, prepare the butter-parmesan sauce. Melt butter in a medium-sized bowl, then finely grate the parmesan into it. Peel the garlic and either grate or press it into the bowl. Finely chop the parsley and add it to the bowl as well. Mix everything together and season with a pinch of salt. Set aside.
3. For the dip, finely grate the tomatoes, leaving the skin behind (it won’t be used in the dip). Transfer the grated tomatoes to a bowl, mix with a bit of olive oil and salt, and pour into a small serving dish.
4. Take the knots out of the oven and immediately place them in a large bowl. Pour the butter-parmesan sauce over them and toss well to coat each knot. Transfer the knots to a basket and serve with the dip. They taste best warm and fresh from the oven.

PREPARATIONS

• Here you’ll find the recipe for the rosemary oil. You’ll need about 4-5 tablespoons of it.

INSTRUCTIONS

1. For the whipped ricotta, put the ricotta cheese in a food processor. Add lemon juice, olive oil, salt, and pepper, and blend for 1-2 minutes until creamy. Place in the fridge for later use.
2. Next, make the gremolata. Prepare a small bowl. Finely chop the parsley and put it in the bowl. Halve the lemon and squeeze the juice from one half into the parsley. Add the rosemary oil, salt, and pepper and grate the garlic clove. Place in the fridge for later use.
3. Now prepare the toppings. Heat some clarified butter in a small pan. While the ghee is heating, peel and finely slice the shallot into rings. Mix the rings with cornstarch in a small bowl and set aside. Drain the capers and pat them dry with a paper towel.
4. Once the ghee is hot, add the capers and fry for 1 minute or so until they burst open. Remove from the fat and drain on a paper towel. Next, add the shallot rings to the hot fat and fry until golden brown. Drain on a paper towel and set aside.
5. Bring water to a boil in a medium-sized pot. Meanwhile, trim the ends of the asparagus and remove the tough leaves from the broccolini. Wash both well under cold water and place them on a plate. Prepare a medium-sized bowl with ice water and set it aside. Once the water is boiling, add the asparagus, broccolini, and frozen peas to the pot and blanch for 2 minutes. Use a slotted spoon to transfer them directly into the ice water for a minute. Remove the vegetables from the ice water and place them on a paper towel to drain. If you want to eat the vegetables cold, you’re done. If you prefer them warm, you can briefly sauté them in a pan with some butter or roast them in the oven. I used them cold.
6. Take a large plate and spread the whipped ricotta in a large circle. Place the vegetables in the center on top of the whipped ricotta. Next, distribute the gremolata over the vegetables and top everything with the fried capers and shallots. For a final touch, drizzle more rosemary oil over the vegetables.

PREPARATIONS

• Here is the recipe for the Orange Oil. You’ll need about 3 tablespoons for this recipe.

INSTRUCTIONS

• For the pear compote, mix water and sugar in a small pot and simmer over medium heat until the sugar is completely dissolved. Meanwhile, peel, core, and dice the pear. Cut zest strips from half a lemon. Add the pear pieces and lemon zest to the pot and simmer for about 10 minutes until the pear is soft but still holds its shape and has a bit of bite.
• While the compote is cooking, prepare the coulis. In a tall container, finely puree the cooked beetroot and fresh raspberries. Strain the puree through a sieve to catch the raspberry seeds. Season the smooth mixture with honey, balsamic vinegar, salt, and pepper, and pour it into a squeeze bottle. Refrigerate until needed.
• Remove the pot with the pear compote from the heat, take out the lemon zest, and add 1 tablespoon of freshly squeezed lemon juice. Stir and set aside to cool.
• For the sweet potato puree, fill a small pot halfway with water and set aside. Peel and cut the sweet potato into medium pieces and add them to the pot. Cook until soft, about 20 minutes.
• Meanwhile, prepare the salad dressing in a small bowl. Mix together orange oil, lemon juice, salt, pepper, fresh chili, and dried coriander. Set aside. Wash and dry the salad thoroughly and set aside separately.
• Roughly chop the hazelnuts and cut the chives into small rings. Set aside.
• In a small bowl, warm the milk and butter in the microwave or a small pot until the butter melts. Set aside.
• Drain the sweet potatoes and mash them with a potato masher until coarse. Add the warm milk and butter mixture and stir well. Season with salt, pepper & cayenne pepper.
• To plate, place a dollop of the puree on a plate and spread it slightly. Next, add a few drops of coulis beside it. Thickly slice the smoked boiled ham and roll it up, placing it on the puree. Arrange the pear compote lengthwise next to the coulis. Add some salad between the puree and coulis. Top the plate with the remaining dressing, hazelnut pieces, chive rings, and a drizzle of orange oil.

PREPARATIONS

• Here’s the recipe for Gyoza dough. You’ll need about 20 sheets, cut them into squares rather than rounds. Or, just get ready-made Gyoza wrappers from the Asian market.
• Here’s the recipe for ginger oil. You’ll need about 2-3 tablespoons.
• Here’s the recipe for Chinese Five Spice. You’ll need 1/4 teaspoon.

INSTRUCTIONS

1. First, prepare the Gyoza filling. Peel and finely grate the garlic cloves into a medium bowl. Then, slice the spring onion into thin rings and add to the garlic. Next, add the ground pork, ginger oil, sesame oil, hoisin sauce, Chinese Five Spice, and the egg. Mix everything well.
2. Take a large plate and sprinkle some flour on it. This will be the resting place for the filled Gyoza so they don’t stick to the plate. Also, prepare a small bowl with some cold water and have your Gyoza dough ready.
3. Fill each Gyoza wrapper with 1 teaspoon of the pork filling. Dab a little water around the edge of the wrapper, fold it diagonally to seal, and press out all the air so the filling is well enclosed. Wet one side of the long edge, fold it over, and press firmly. Place on the floured plate. Repeat until all the filling is used up.
4. Heat 1 tbsp of high-heat oil in a large pan over medium heat and add the Gyoza. Fry for a few minutes until the bottoms are crispy. Lower the heat and add about 100ml / 1/3 cup of cold water to the pan (be careful, it may splatter if the oil is too hot). Cover the pan with a lid and let the Gyoza steam.
5. Meanwhile, fold the Nori sheet three times in the middle and cut it into thin strips with scissors. Mix the Nori strips with cornstarch in a small bowl. Add a bit of water and stir well. Heat about 1 cm of high-heat oil in a small pan or pot to around 180°C / 356°F. Fry the Nori strips for 2-3 minutes, then remove and drain on paper towels.
6. The Gyoza should now be a bit translucent and the filling cooked through. Remove the lid and turn the heat back to medium to crisp up the Gyoza again.
7. Meanwhile, make the Miso Glaze. In a small bowl, mix Mirin, honey, soy sauce, and ginger oil. Heat for a few seconds in the microwave (or in a small pan) until it simmers. Stir in the Miso paste well, add 3 tbsp warm water to thin it a bit and set aside.
8. Finely chop the fresh coriander and set aside.
9. Optionally, place seaweed salad in the center of the plate, arrange 5 Gyoza on top. Drizzle with Miso Glaze and top with fried Nori strips, chopped coriander, and toasted sesame seeds. Finish with a splash of ginger oil and serve immediately.

1. Preheat the oven to 175°C / 347°F.
2. Wash the tomatoes, quarter them, and place them in an oven-safe dish. Peel and slice the garlic, and add it to the tomatoes. Cut the basil into fine strips and add it to the tomatoes as well. Next, add olive oil, balsamic vinegar, oregano, chili, salt, and pepper, stir well, and bake in the oven for 45 minutes.
3. Meanwhile, prepare the ricotta cream. For this, blend the ricotta with lemon zest, lemon juice, 1 tablespoon of olive oil, salt, and pepper in a food processor until smooth. Spread the mixture on a flat plate and store in the refrigerator until further use.
4. Slice the baguette and lightly butter each piece. Toast the slices in a pan on both sides until crispy. Tip: I also like to use the liquid that forms in the dish with the tomatoes. Dip one side of the bread into it and then toast it in the pan. Set the baguette aside until further use.
5. Take the tomatoes out of the oven, let them cool slightly, and get the ricotta from the refrigerator. Place the tomatoes and their juice on the ricotta, and optionally drizzle with some honey. Serve with the baguette and enjoy 🙂

1. Heat about 1 cm of frying oil to 180°C / 356°F in a small frying pan. Carefully cut the rice paper into quarters using scissors, and fry each quarter in the hot oil for 5 seconds until it puffs up and turns fluffy white. Remove from the pan and let it drain on paper towels. Note: The paper is only pliable for a short time after being removed from the oil.
2. For the salad, finely shred the red cabbage and place it in a salad bowl. Peel the mango and avocado and cut the flesh into bite-sized pieces, adding them to the salad bowl as well. Finally, add the cashews.
3. For the dressing, mix avocado oil, lime juice, grated garlic and ginger, sesame oil, and soy sauce in a small bowl and pour it over the salad. Mix everything well.
4. Slice the green part of the spring onion into fine strips and set aside.
5. If serving immediately, lay out the fried rice papers, fill each with 1-2 tablespoons of salad, and top each with white sesame seeds, cress, and the sliced spring onions. If not serving immediately, I recommend preparing both components separately.