1. For the dough, combine the flour, sugar, and salt in a large mixing bowl. Add the cold butter in small cubes and work it in quickly with your hands until the mixture resembles coarse crumbs with pea-sized bits of butter throughout. Add the cold water and apple cider vinegar, then bring everything together with your hands until a rough dough forms. Shape it into a rectangle on your work surface, cut it into four equal pieces, stack them on top of each other, gently press together, and wrap the stack in plastic wrap. Chill in the fridge for about 45 minutes.
2. Meanwhile, wash the rhubarb thoroughly, peel if necessary, and cut it into finger-length pieces. Depending on your preference, slice them into thin strips or slightly thicker chunks. Toss the rhubarb in a bowl with cornstarch and powdered sugar, then set aside. Wash and hull the strawberries, then slice them as well.
3. Next, prepare the almond cream. Cream the soft butter and sugar until light and fluffy, then add the egg, salt, vanilla extract, and ground almonds. Mix until smooth and set aside.
4. Preheat the oven to 200 °C / 392 °F. Remove the chilled dough from the fridge, let it rest briefly on a floured surface, then roll or press it out into a large, rustic circle using short movements. Don’t worry if the dough tears slightly, this is typical for shortcrust pastry and can be patched with leftover scraps. Gently roll the dough around your rolling pin and transfer it to a baking sheet lined with parchment paper.
5. Spread the almond cream evenly over the dough, leaving a border of about 8 cm (3 inches) all around. Distribute the prepared fruit over the almond cream, then fold the edges of the dough over the filling and press them down gently. Brush the crust with oil or a beaten egg, sprinkle with sliced almonds and a bit of sugar, and bake the galette for about 40 minutes, or until golden brown.
6. Serve best while still slightly warm paired with a scoop of ice cream, whipped cream, or vanilla sauce. I used pistachio ice cream, which pairs beautifully with the almond cream and the tart rhubarb.

1. Place the marzipan in the freezer for about 20–30 minutes, then grate it coarsely using a cheese grater.
2. Warm the milk and cream in a pot without bringing it to a boil, then remove from heat.
3. Mix the egg yolks, sugar, and vanilla extract thoroughly in a bowl. Add the grated marzipan and stir well.
4. Gradually add the egg yolk mixture to the warm milk-cream mixture, one teaspoon at a time, stirring constantly until combined. Return the pot to medium heat and stir until the sauce thickens. For a firmer consistency, mix 1 tsp of cornstarch with a bit of water, add it to the sauce, and briefly bring it to a boil. Remove from heat.
5. In another pot, mix cherries, cherry juice, lemon juice, powdered sugar, and cornstarch. Heat over medium heat until the mixture thickens and the cherries soften. Remove from heat.
6. In a separate pot, combine oats, almond milk, vanilla extract, salt, and your choice of sweetener (e.g., date syrup). Bring to a boil, stirring until the oats are soft.
7. Layering: Spread a portion of the oatmeal in a small bowl, then add a layer of cherry sauce. Cover with the remaining oatmeal, smooth the surface, and pour the marzipan sauce over the top.
8. Garnish with a candied cherry. Serve immediately or prepare as overnight oats.

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.

PREPARATIONS

• Chop the shallot and garlic cloves into small, fine pieces. Take the salsiccia sausage out of its casing—either tear it into chunky bits with your hands or crumble it up, whichever feels less chaotic. Slice the gorgonzola into chunks—don’t overthink it; it’ll melt anyway. Wash the baby spinach thoroughly and spin it dry. Set everything aside.

INSTRUCTIONS

1. Melt some butter in a large pan over medium heat. Toss in the shallots and cook until they’re glossy and translucent. Add the garlic and stir it until your kitchen smells incredible.
2. Deglaze with a splash of white wine. Let it simmer for 1-2 minutes to let the alcohol cook off. Pour in the chicken broth and bring it to a boil. Once it boils, lower the heat to a simmer and stir in the cream. Let this dreamy mix simmer gently for 10-15 minutes while you prepare the salsiccia.
3. Toss the sausage bits into a cold pan. Slowly heat it up so the fat renders out—no extra oil needed! Cook until the pieces are golden and crispy on the outside. Deglaze with another splash of white wine, simmering until most of the liquid evaporates and you’re left with a creamy coating. Toss in the walnuts, a pinch of cayenne pepper, salt, and a drizzle of honey. Stir everything and let it caramelize for 1-2 minutes. Add fresh oregano and thyme, mix, and let those flavors pop.
4. Keep your cream and broth mixture on low heat. Stir in the Gorgonzola until it’s completely melted into the sauce—smooth, rich, and irresistible. Grate in some fresh nutmeg, then stir in more oregano and thyme. Add the spinach and stir until it wilts down. Keep everything warm and cozy over low heat.
5. Fill a large pot with water, bring it to a boil, and add the gnocchi. Cook for 3-5 minutes, or until they float to the surface. Drain the gnocchi and toss them directly into the Gorgonzola-spinach sauce. Stir until every pillowy bite is coated in the sauce.
6. Plate the gnocchi in deep bowls. Spoon the crispy salsiccia-walnut mixture on top and finish with a shower of freshly grated Parmesan.

IN THE EVENING
Place the almonds (and dates) in a bowl and add enough water to fully cover them. Set the bowl in the fridge to soak overnight.

THE NEXT MORNING

1. Drain the almonds (and dates) through a fine-mesh strainer and discard the soaking water.
   Transfer the almonds (and dates) to a blender and add 1 liter / 4 cups of fresh cold water.
2. Blend on the highest setting for about 1 minute, until the liquid turns white and frothy. Now you can add flavoring to taste. I used a pinch of salt and 1 teaspoon of vanilla extract, but 1 teaspoon of cinnamon is also a super delicious option.
3. Place a fine-mesh strainer over a bowl and pour the almond milk through it. Press the pulp firmly to extract as much liquid as possible. If you’d like, you can strain the milk again through a cheesecloth or nut milk bag. Alternatively, place the almond pulp in a clean kitchen towel and squeeze it out by hand — but honestly, that’s not really necessary.
4. Pour the finished almond milk into a clean glass bottle. It will keep in the fridge for about three to four days. Be sure to shake well before using, as the solids naturally settle to the bottom over time.

1. For the dough, add water, salt, olive oil, and flour into a bowl. Stir with a spoon until just combined. Transfer the dough to a clean surface and knead by hand for about 3 minutes until smooth. Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
2. Slice the pumpkin into thin pieces and place them in a shallow dish. Rub with oil and thyme, then set aside to marinate.
3. Cut the bacon into chunks (or use pre-cut bacon) and place it in a cold pan. Fry over medium heat until golden brown without adding extra fat. Once you’ve got a nice crispy base, add walnuts, rosemary, and cayenne pepper. Deglaze with white wine and let it simmer until the wine has evaporated. Add honey at the end, season with salt and pepper, and stir well. Set aside.
4. For the other toppings, cut the red onion into thin half-rings and set them aside. Have the Gorgonzola, crème fraîche, and pepper ready. Preheat the oven to 250°C (482°F) on the grill setting.
5. Divide the dough into two equal pieces. On a lightly floured surface, roll them out as thin as possible. Place each dough on a baking sheet lined with parchment paper and spread an even layer of crème fraîche over the top. Sprinkle freshly ground black pepper. Then, layer the other toppings: first the bacon-walnut mixture, followed by the pumpkin slices and onion rings, and finally small dollops of Gorgonzola. Bake in the oven for about 8-11 minutes or until the cheese has melted and the crust is golden and crispy.
6. While the dough is baking, prepare the salad and dressing. Wash the lamb’s lettuce thoroughly and place it in a large bowl. Sprinkle pumpkin seeds on top and slice the chives into rings. Set some of the chives aside to garnish the tarte flambée.
7. For the dressing, mix oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper well. Add the dressing to the salad right before serving to avoid sogginess.
8. Remove the tarte flambée from the oven, slice it up, and serve with the salad.

1. First, we’ll prepare the slaw. Slice the red and white cabbage into thin strips, wash them thoroughly, dry them, and put them in a salad bowl. Place the frozen edamame in a heatproof bowl and pour boiling water over them. Let them sit for 5 minutes. In the meantime, slice the spring onions into thin rings and pick the cilantro leaves off the stems, chopping them finely. Add both to the cabbage. Drain the edamame and add them to the slaw as well. Mix everything well and set it aside.
2. Next, grab a small bowl to prepare the dressing for the salad. Mix rice vinegar, honey, soy sauce, lime juice, sesame seeds, garlic powder, and ginger powder. Don’t pour the dressing over the slaw just yet—set it aside for now.
3. Now, let’s make the peanut coconut sauce. Peel and grate the garlic and ginger, then sauté them in some sesame oil in a small pot. Add the following ingredients: soy sauce, rice vinegar, honey, sweet & sour sauce, lime juice, fish sauce, chili, and coconut milk. Stir everything well. If the sauce is too thick, just thin it out with a little water. Keep it warm on very low heat with the lid on.
4. Set up a breading station with flour, egg, and a mix of panko and breadcrumbs. Coat the chicken in flour, shake off the excess, then dip it in the egg, making sure it’s well-covered. Finally, press it into the panko and breadcrumb mixture, ensuring the breading sticks well on all sides. Fry the chicken in a large pan with a bit of clarified butter over medium heat until crispy and cooked through. Slice the chicken into strips.
5. Pour the dressing over the slaw and mix everything well. Distribute the salad onto deep plates, then drizzle the peanut coconut sauce over it. Finally, place the crispy chicken strips on top of the sauce. Optionally, garnish with sesame seeds and spring onions.

PREPARATIONS

• Prepare dumpling wrappers or defrost store-bought ones.
• Peel and finely chop or grate the ginger. Set aside.
• Peel and finely chop or press the garlic cloves. Set aside.
• Clean the mushrooms and dice them into small pieces. Set aside.
• Chop the napa cabbage into small pieces and wash it. Set aside.
• Peel and finely dice the carrots. Set aside.
• Pluck the cilantro leaves from the stems and finely chop them. Set aside.
• Separate the green and white parts of the green onions and slice both into fine rings. Set aside.

INSTRUCTIONS

1. Heat a large pan over medium heat and add 1 tablespoons of clarified butter. Start by sautéing the white parts of the green onions, ginger, and garlic for a few minutes. Next, add the carrot pieces and sauté for a few more minutes. Then, add the mushroom pieces, mix well, and finally add the napa cabbage. Let the napa cabbage cook until soft, then stir everything together. Remove the pan from the heat and let it cool.
2. Once the mixture has cooled down, add 2 tablespoons of chopped cilantro, the green parts of the green onions, 1/4 teaspoon of ground white pepper, 2 tablespoons soy sauce, and 1/2 tablespoon sesame oil. Mix everything well.
3. Set up your vegetable filling, the dumpling wrappers, and a small bowl of cold water. Also, prepare a large plate dusted with a little flour where you can place your finished dumplings. Now, put on your favorite series or podcast and start filling your dumplings.
4. Take a wrapper and place about 1-1.5 teaspoons of the vegetable mixture in the center. Dip a finger in the water and moisten the edge of the upper half of the wrapper. Fold the wrapper like a taco shell upwards and press the left tip of the wrapper with your left hand. Now, with the right hand’s index finger and thumb, hold the closed tip with your left thumb, place a small fold at the top edge against the backside of the wrapper and press it firmly. Continue this until the wrapper is completely closed and you have a finished dumpling in your hand. Place the finished dumpling on the floured plate. This folding technique might take a little practice. For a visual demonstration, just scroll down to my video at the end of the recipe. Continue this process until all the dumpling wrappers and filling are used up.
5. Fill a medium-sized pot with enough water to fill just over half the pot. Bring the water to a boil.
6. Meanwhile, you can prepare the Sesame Miso Soup in the other pot. Add the following ingredients to the pot: tahini, white miso paste, soy sauce, rice vinegar, sugar, crispy chili oil, water, and grated garlic and ginger. Bring everything to a simmer over medium heat. Keep the soup on a low flame on the stove.
7. Once the water in the other pot is boiling, turn it down slightly and add 6-8 dumplings depending on the size of your pot and let them cook for about 8 minutes. Since dumplings expand while cooking, do not overcrowd your pot. Once the dumplings become translucent and the filling is clearly visible, they are done. Place the dumplings in the bowls in which you want to serve them. Continue this for all dumplings until all are cooked.
8. Once all dumplings are ready, evenly distribute the soup from the other pot over the dumplings. Top each bowl with some cilantro, Crispy Chili Oil, and toasted sesame seeds.

1. Preheat the oven to 230°C (450°F).
2. Remove the seeds from the pumpkin and cut into bite-sized pieces. You do not need to peel the Hokkaido.
3. Place the pumpkin pieces in a medium-sized bowl. Now pour the olive oil and 1/4 tsp each of salt, pepper, dried coriander, smoked paprika, garlic and onion over the pumpkin pieces and mix so that the pieces are evenly coated with everything. Place the pumpkin pieces on a baking tray lined with baking paper.
4. Place the baking tray in the preheated oven and roast for 20 minutes.
5. While the pumpkin is in the oven, mix the yoghurt, fresh garlic, salt and pepper together in a small bowl and season to taste.
6. Remove the shells from the pistachios and chop them into small pieces. Pluck the parsley from the stalks and chop finely too.
7. Now remove the tray from the oven. Pour the yoghurt sauce over the pumpkin and then top with olive oil, parsley and pistachios.