LIME SWIRL

1. Add the water, sugar, corn syrup, lime zest, and clear cake glaze powder to a small saucepan and whisk until smooth. Bring to a brief boil while stirring, until the mixture thickens slightly and turns glossy.
2. Remove from the heat. Stir in the lime juice and food coloring and let it cool completely.

YOGURT ICE CREAM

1. Depending on your ice cream maker, place the freezer bowl in the freezer at least 24 hours in advance.
2. For the ice cream base, add the yogurt, milk, cream, sugar, and a little lemon juice to a large bowl. Whisk everything thoroughly until the sugar has dissolved and the mixture is smooth.
3. Turn on the ice cream maker and pour in the yogurt mixture. Let it churn for about 15 minutes, until it reaches a creamy frozen yogurt consistency.

ASSEMBLY

1. Layer the ice cream with the lime swirl in a freezer-safe container and swirl it gently with a knife, if desired.
2. If you want to enjoy the ice cream soft and creamy right away, serve it immediately. For firmer scoops, freeze it for another 3–4 hours.

MAKE THE DOUGH

1. Add the instant yeast, sugar, and olive oil to the lukewarm water and let it bloom briefly. Combine the flour and salt in a bowl and set aside. Then add the yeast mixture together with the yogurt to a large mixing bowl. Add the flour-salt mixture and knead everything for 15 minutes. If the dough is too sticky, add a little flour by the tablespoon as needed.
2. Cover the dough in the bowl and let it rise in a warm place for about 1 hour.

MAKE THE MEAT FILLING

1. In a large bowl, add the ground beef, red bell pepper, tomatoes, parsley, garlic, chili powder, cumin, coriander, salt, black pepper, onion powder, tomato paste, spicy red pepper paste, and pomegranate molasses. Mix everything well and set aside.

ASSEMBLY & BAKING

1. Preheat the oven to 250°C/480°F.
2. Meanwhile, prepare the herb garlic sauce. To do this, mix all the ingredients in a bowl and set aside.
3. Take the dough out of the bowl and divide it into 10 equal portions. Shape each piece into a tight ball. Using enough extra flour, roll each piece of dough into a very thin circle. Place the flatbreads on a baking sheet lined with parchment paper. Spread about 2 tablespoons of the meat filling onto each flatbread and press it down well so the meat sticks to the dough. Brush the edges with milk. Bake for about 10 to 12 minutes, until the edges are golden brown.
4. Meanwhile, cut additional bell peppers, tomatoes, romaine lettuce, parsley, and red onions for filling the flatbreads and set aside.
5. Finally, spread the herb garlic sauce over the flatbreads and top with the vegetables. Finish with sumac, lemon juice and fresh parsley, then enjoy.

1. Start by preparing the chili lime garlic naan according to this recipe, up to Step 4. Once 40 minutes of resting time have passed, proceed with Step 2 of this recipe.
2. Finely dice the onions and tomatoes, keeping them separate.
3. Coat the chicken in turmeric (gloves recommended, as turmeric stains easily). Heat avocado oil in a large pan and sear the chicken on both sides. It doesn’t need to be fully cooked yet, as it will finish simmering in the sauce. Remove from the pan and set aside.
4. In the remaining oil, add ground cinnamon, cardamom, black pepper, and ground cloves. Toast briefly until fragrant. Add the diced onions and a bay leaf, season generously with salt, and let them soften. Meanwhile, peel and finely chop the ginger and garlic, then add them to the pan. Let everything cook down gently.
5. Once softened, add coriander powder, chili powder, and cayenne pepper, toasting briefly. Stir in tomato paste and diced tomatoes, then pour in vegetable broth. Cover with a lid and let it simmer until the tomatoes break down. Transfer everything to a blender and blend until smooth. Keep the mixture in the blender while reheating the pan.
6. Continue preparing the naan from Step 5 to Step 6, allowing the dough to rest for another 10-15 minutes.
7. Heat more avocado oil in the pan and toast ground cumin and mustard seeds until they start popping. Add pressed garlic, turmeric, and garam masala, stirring until fragrant. Pour in the coconut milk and mix well. Then, return the blended tomato mixture to the pan, stirring until combined. Add the seared chicken, cover with a lid, and bring to a simmer.
8. Once simmering, remove the lid and stir in more garam masala and a splash of lime juice. Optionally, add a tablespoon of butter for extra richness. Let everything simmer over medium heat for another 20 minutes until the chicken is fully cooked.
9. While the dish simmers, complete the naan recipe from Step 7 onward, so it’s freshly served.
10. Remove the pan from the heat and top the chicken with yogurt, passionfruit purée, and fresh cilantro. Serve with warm naan and enjoy!

1. Preheat the oven to 175°C / 347°F.
2. Make the shortbread dough. In a medium bowl, mix flour, butter, sugar, vanilla extract, and salt until the texture resembles firm sand. Refrigerate the dough for 10 minutes to allow the butter to firm up slightly.
3. Prepare the passionfruit filling. While the dough chills, set aside the smallest silicone mold. Pour the passionfruit purée into a bowl and whisk in the instant gelatin until fully dissolved. (Make sure to use cold-soluble gelatin.) Transfer the mixture into the smallest silicone mold and freeze until completely solid.
4. Bake the shortbread base. Remove the dough from the fridge and press it into the medium silicone mold. Bake for about 20 minutes until lightly golden. Let cool completely.
5. Temper the white chocolate. Prepare a double boiler and melt only 200g of the 350g white chocolate, heating it carefully to 35°C / 95°F. Meanwhile, finely chop the remaining 150g of white chocolate. Once melted, remove from heat and stir in the chopped chocolate until fully melted.
6. Keep the chocolate at a working temperature of 29-30°C / 84-86°F over the double boiler to ensure smooth assembly.
7. Assemble the bars. Once the shortbread is fully cooled and the passionfruit filling is frozen, get the largest silicone mold ready.
8. Coat the mold. Stir the puffed quinoa into the tempered white chocolate. Fill each mold cavity halfway with the mixture. Immediately press a frozen passionfruit strip and a shortbread piece into each cavity, ensuring they are surrounded by the chocolate.
9. Seal the bars. Pour the remaining white chocolate over the top to fully encase the bars.
10. Let the bars set. Thanks to the tempered chocolate and frozen passionfruit filling, they will firm up quickly. For extra security, chill them in the fridge for 10 minutes. After that, they’re ready to enjoy!

1. For the yeast dough, heat milk, butter until melted in a small saucepan to 35°C (95°F). Add 1 tsp of the sugar and the yeast and stir until dissolved. Let sit for about 3-4 minutes until bubbles form.
2. Meanwhile, in a large mixing bowl, whisk together the egg, sugar, and salt. Add the yeast-butter-milk mixture and the flour, then knead into a smooth dough. Cover the bowl with plastic wrap and let it rest for about 40 minutes, until the dough has doubled in size.
3. In the meantime, prepare the gingerbread cream. In a bowl, mix mascarpone, powdered sugar, cinnamon, cardamom, cloves, allspice, nutmeg, and ginger. Melt the chocolate and stir it into the mascarpone mixture. Finally, fold in chopped hazelnuts and candied orange pieces, mix well, and set aside.
4. Once the dough has doubled in size, transfer it to a lightly floured surface. Knead it briefly and shape it into a long roll. Divide the roll into 10-12 equal pieces. Flatten each piece and spread 1 tablespoon of gingerbread cream on top, leaving a 1 cm border. Roll them up from the bottom. Pinch the ends tightly to prevent the filling from leaking while baking.
5. Place the rolls into a baking dish, cover again with plastic wrap, and let them rise for another 40 minutes.
6. Preheat the oven to 190°C (375°F) during the second rise.
7. Just before baking, brush the rolls with a mixture of cream and melted butter.
8. Bake the rolls for about 20-25 minutes until golden brown.

1. For the apple filling, dice the apples and add them to a pot with apple juice, sugar, cinnamon, nutmeg, salt, vanilla extract, and lemon juice. Simmer over medium heat for about 10 minutes until the apples are soft. Mix cornstarch with 2 tbsp of cold water, then stir it into the apple mixture. Bring to a quick boil until it thickens, then remove from heat and let cool.
2. For the caramel-cinnamon sauce, heat sugar and water in a pot until it reaches 170°C (340°F) and turns a light golden caramel (about 10–15 minutes). Remove from heat and carefully stir in butter and cream – it may clump, but just keep stirring. Add a pinch of salt, vanilla extract, and cinnamon, mix well, and let it cool.
3. For the milk crumble, combine milk powder, flour, powdered sugar, and salt in a bowl. Add melted butter and mix with your hands until crumbly. Spread the mixture onto a baking sheet and bake at 140°C (285°F) for about 10 minutes. While it bakes, melt the white chocolate. Once the crumble is baked, transfer it to a bowl, drizzle the melted chocolate over it, and stir until it forms larger clusters. Set aside.
4. Next, prepare the vanilla sauce. You can find the recipe here.
5. For the filo rolls, place a heaping tablespoon of the apple filling on each sheet of filo dough. Fold in the sides, roll them up, and seal the ends with a bit of water. Arrange the rolls on a baking sheet lined with parchment paper, brush them with melted butter, and bake at 180°C (355°F) for about 15 minutes until golden brown.
6. To serve, pour the vanilla sauce onto plates or bowls, cut the filo rolls into three pieces each, and arrange them on top of the sauce. Drizzle with the caramel-cinnamon sauce and finish with milk crumbles. Enjoy!

PREPARATIONS

• Peel the onions, halve them, and slice into thin half-rings.
• Peel the garlic cloves; they’ll be pressed into the onions later.

INSTRUCTIONS

1. Melt butter and oil in a large pot over medium heat. Add the onions, sprinkle with a pinch of salt, and sauté for about 30 minutes, stirring occasionally. The goal? Dreamy, golden-brown caramelization. Yes, it takes patience, but trust me, it’s worth it.
2. Press the garlic through a garlic press and sauté with the onions for 1 minute until fragrant. Sprinkle the flour like fairy dust over the onions and stir well.
3. Pour in the white wine and let it cook down briefly. Add the beef broth, thyme sprigs, and bay leaves. Bring to a boil, then cover and simmer over low heat for 30 minutes. Season with salt and pepper to taste.
4. While the soup simmers, preheat the oven to its highest broil setting. Slice the baguette, butter one side, and sprinkle with a bit of garlic powder. Grate the Gruyère.
5. Once the soup is done, ladle it into ovenproof bowls. Place the baguette slices on top and generously cover with Gruyère. Broil for 5–10 minutes until the cheese is golden and bubbling.
6. Garnish with fresh thyme and a pinch of black pepper. Serve hot, grab a spoon, and get ready to impress yourself (and everyone else)!

1. Preheat the oven to 175°C / 350°F. Grab a baking dish, drop in the butter, and pop it into the oven for a few minutes and let it melt.
2. In a bowl, combine flour, sugar, baking powder, and a pinch of salt. Stir in milk and a splash of vanilla extract until it’s all smooth, creamy, and totally lump-free.
3. Carefully pull the now-buttery baking dish out of the oven. Pour the batter right over that melted butter. Trust the process – it looks weird now, but it’s all part of trust the process. Sprinkle pecans on top and follow up with a layer of brown sugar. Finally, add the caramel candies. Whole or crushed? Dealer’s choice.
4. Next, get that kettle boiling and slowly pour the hot water over everything in the dish. Yes, everything. No stirring allowed! Just trust me on this one.
5. Bake uncovered for 30–35 minutes or until the top is golden brown and smells like a caramel dream.
6. Take it out and let it cool for about 30 minutes. Patience is key – the caramel sauce underneath thickens and gets all creamy during this time.
7. Scoop it into bowls, drizzle with that caramel sauce hiding underneath, and top with a big ol’ scoop of vanilla ice cream.

1. Wash the tomatoes and chili, peel the garlic, and trim the green stem off the chili. Toss everything into the blender.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
6. Allow the oil to drip through for about 20 minutes or maybe less 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 a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.