• Preheat the oven to 200°C / 392°F. Stack the tortillas, wrap them tightly in aluminum foil, and place them in the oven to keep them warm and soft.
• Prepare the Cajun seasoning. Toss the shrimp with the seasoning and set aside.
• Make the Passionfruit Lime Slaw. Thinly slice the cabbage and red onion. Pick the cilantro leaves off the stems and add everything to a large bowl. Mix in yogurt, lime juice, salt, and pepper, and toss well. Cut open a passionfruit, scoop out the pulp and juice, and mix it into the slaw.
• Prep the toppings. Thinly slice the green part of the scallions and pick some extra cilantro leaves. Set aside for later.
• Make the glaze. In a small bowl, mix honey, Dijon mustard, avocado oil, pressed garlic, finely chopped fresh chili, cayenne pepper, and melted butter. Set aside.
• Cook the shrimp. Heat a large pan over high heat. Once hot, add a little oil and sear the shrimp quickly. Pour in the prepared glaze and let it simmer over medium heat until it thickens into a creamy consistency.
• Assemble the tacos. Remove the tortillas from the oven and place two on each plate. Layer with the slaw, then spoon the glazed shrimp (with sauce) on top. Finish with sliced scallions and fresh cilantro. Serve immediately.

Add all spices to a bowl, mix well, and transfer to an airtight container.

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. Start by washing the rice until the water runs clear, then cook it in a rice cooker or small pot. Once it’s done, mix in rice vinegar and salt.
2. Place the edamame in a small bowl, cover with hot water, and let it sit for 5 minutes. Drain the water afterward.
3. For the spicy mayo sauce, peel the ginger and garlic, and grate them into a bowl. Add the rest of the sauce ingredients and mix everything together until smooth. Set aside.
4. Wash and dry the cucumber, then slice it thinly. Remove the outer leaves of the red cabbage, cut it into quarters, and finely grate it. Wash the radishes and slice them thinly or use a mandoline. Peel the mango and cut it into pieces. Scoop the avocado out of its skin, drizzle it with lime juice, and cut it into cubes. Arrange the sliced fruits and veggies on a plate for later.
5. Rinse and pat dry the salmon, then cut it into cubes with a sharp knife.
6. In a deep bowl, start by layering the rice. Place the wakame salad in the center, then arrange the other components around it in a circle on top of the rice. Sprinkle the salmon with black and white sesame seeds and add a bit of cress. Place nori sheets on the side.
7. Serve the sauce in a small bowl on the side, or drizzle it directly over the bowl.

1. In a medium-sized pot, bring the beef broth and milk to a simmer over medium heat. Add the polenta and stir well. Reduce the heat to low and let it simmer for about 15 minutes.
2. Rub the shrimp with Cajun seasoning in a bowl and set aside at room temperature.
3. For the honey glaze, melt the butter in a small bowl. Peel the garlic cloves and grate them into the butter. Slice the chili into thin rings and add them to the garlic butter. Chop the parsley and add it to the bowl along with all the other glaze ingredients. Set aside.
4. Remove the polenta from the heat and add the cream and milk, stirring until everything is well combined. Next, add the butter, salt, grated cheddar, grated parmesan, garlic powder, white pepper, nutmeg, and lemon juice. Stir until the cheese has melted and the mixture is smooth and creamy. Cover the pot with a lid and set it aside on the turned-off stove.
5. Now, heat a large pan and sear the shrimp with a bit of mango oil for 1 minute on each side. Pour the honey glaze into the pan and let it simmer with the shrimp for 2-3 minutes. Remove the pan from the heat.
6. To serve, first spoon the polenta into deep plates, then place the shrimp in the center. Top with a bit of mango oil and fresh parsley.

PREPARATIONS
This dish is made with my Jalapeño Oil. If you want to replace it, you can use olive oil instead and for the pulp in the cilantro-yogurt sauce, use 1-2 fresh jalapeños + 1 tablespoon of olive oil.

INSTRUCTIONS

1. In a small bowl, add cumin, salt, smoked paprika, garlic powder, onion powder, pepper, cayenne, and Cajun seasoning. Finely chop half of a fresh chili and add it to the spices. Finally, add 2 tablespoons of Jalapeño Oil and the juice of half a lime, and mix everything into a creamy paste. Wash the shrimp, pat dry, and place in a bowl. Add the creamy marinade and mix well to evenly coat all the shrimp. Set aside at room temperature.
2. Wash and let your rice cook according to the package instructions.
3. Meanwhile, in a tall container, blend yogurt, the pulp from making the Jalapeño Oil, 1-2 peeled garlic cloves, cilantro, parsley, salt, and pepper with an immersion blender until smooth. Set aside.
4. Next, peel the mango, avocado, and red onion. Chop everything into small pieces and put in a medium bowl. Mix with the juice of half a lime and a little salt, and set aside.
5. Wash and pat dry the mung bean sprouts and set aside.
6. Heat 2 tablespoons of Jalapeño Oil in a frying pan and add the shrimp along with the remaining marinade. Briefly fry the shrimp on both sides and let the sauce reduce at the same time.
7. In a deep bowl, distribute the rice, place mung bean sprouts on one side and the mango-avocado salad on the other. Add 1-2 tablespoons of the green cilantro-yogurt sauce to the sprouts, then lay the shrimp on top and drizzle with the sauce from the pan. You can also top it off with fresh lime juice, fresh cilantro, and fresh chili.

1. In a tall glass jar, add drained tuna and the following ingredients: 1 tbsp capers, 2 anchovies, 3 tbsp mayonnaise, the juice of half a lemon, 4 tbsp olive oil, and 1 tsp Dijon mustard. Then, use an immersion blender to puree everything into a creamy mixture. Season with salt to taste.
2. On a large plate, arrange the grilled chicken breast slices overlapping. Spread the tuna cream over the chicken slices, making sure some of the meat is still visible at the edges. Top with 1 tsp capers, grind fresh pepper over it, and place a handful of washed arugula in the center. Best served immediately or stored in the refrigerator until ready to eat.

1. In a small bowl, mix 1 tablespoon of olive oil with 1/4 teaspoon each of smoked paprika, salt, garlic powder, dried oregano, and 1/8 teaspoon each of ground pepper and chili powder into a paste. Spread this paste over the salmon fillet and rub it in well. Refrigerate the salmon until further use.
2. For the coleslaw, finely shred the red cabbage and place it in a medium-sized bowl. Quarter the cucumber, slice it, and add to the cabbage. Add olive oil, lime juice, salt, and pepper to the bowl, mix well, and set aside.
3. For the cilantro yogurt sauce, in a tall container, blend cilantro (leave some leaves for garnish), lime juice, olive oil, 2 tablespoons of water, yogurt, avocado, and peeled garlic cloves into a cream using an immersion blender. Add salt and pepper to taste. Set aside.
4. In a large skillet, sear the salmon on both sides for 2-4 minutes, depending on thickness, until slightly translucent inside. Remove the salmon from the skillet and place it on a plate to rest for a bit.
5. Meanwhile, warm the flatbreads in the oven or on the toaster for a few minutes.
6. Spread 1-2 tablespoons of sauce on the warm bread, add the coleslaw, then place a salmon fillet on top and slightly shred it. Garnish with some sauce, fresh cilantro leaves, green onions, and lime slices.

1. Let’s start with the sushi rice: Wash the rice under cold water until the water runs clear. This is important as it removes all the starch and prevents the rice from becoming mushy. Now, place the rice in a rice cooker or pot and add 400ml (1 + 2/3 cup) of water. I use a little less than 1:1.5 ratio rice to water, as there’s still water left on the rice from washing. Let the rice cook.
2. To get that authentic sushi flavor, the rice will be soaked in a sauce. For this, heat rice vinegar, sugar, and salt in a small pot until the sugar and salt have dissolved. Set aside to cool. As it cools, the sauce will thicken slightly.
3. Now, let’s prepare the salmon filling. Rinse the salmon under cold water, dry it, then chop it into rough cubes. In a bowl, mix it with Sriracha, and it’s ready. Keep the salmon chilled until use.
4. By now, the rice should be cooked. Transfer it to a medium-sized bowl and pour over the rice vinegar-sugar-salt sauce. Mix everything until the sauce is distributed and absorbed by the rice. Let the rice cool completely.
5. Meanwhile, prepare the topping sauces. For the light sauce, simply mix mayonnaise and Sriracha, thinning it with a bit of water to make it easier to spread. For the dark sauce, heat soy sauce, Mirin, and sugar in a small pan or pot until the sugar dissolves. Set aside to cool. Once the sauce is cold, it will thicken a bit. I like to pour the sauces into squeeze bottles, but you can also spoon them over the sushi later or use them for dipping. Keep the sauces chilled until use.
6. In the meantime, you can prepare your work surface. Take a bamboo rolling mat, also known as Makisu, and wrap it on both sides with a layer of plastic wrap. Press the ends well onto the mat. Then fill a medium-sized bowl with a little water, as you’ll need it for your fingers to prevent the rice from sticking to them. Then you’ll need a cutting board and a sharp knife to halve the rolls. Finally, halve your Nori sheets and set them aside.
7. Once the rice is cold, you can start rolling. Place the Makisu with the sticks horizontally in front of you. Place a Nori sheet with the shiny, smooth side down on the bamboo mat. Dip your fingers in the water and take about 1 heaped tablespoon of rice, spreading it with your fingers on the Nori sheet. It takes a bit of practice to handle the rice, but just take your time and moisten your fingers again if it becomes difficult to spread the rice. I press and push it in the direction I want it. I leave about 1/2-1cm (0.2″-0.4″) free at the top edge of the Nori sheet. When the rice is evenly distributed, turn the Nori sheet over so that the rice side is now facing down. Place a strip of the salmon filling in the center of the Nori sheet, a bit more than a finger thick. Now roll the Nori sheet so that the bottom end lands directly over the salmon filling. Then press everything tightly from the outside, then close the roll with a twist and press again. Take the finished sushi roll and halve it on the cutting board. Proceed the same way with the other rolls and set them aside.
8. Now prepare the tempura batter. Mix flour, cornstarch, and salt in a large bowl. In a glass, stir the egg and ice-cold water starting with 100ml (3.5 oz) of water, and pour it into the dry ingredients. Quickly whisk everything until it’s creamy. If the batter is too thick, add 1 tablespoon of water and stir. We aim for a creamy-thick consistency. Better too thick than too thin, so really only adjust the water carefully. It also depends on how much liquid the egg brings. Pour the batter into a flat dish. Do the same with the Panko.
9. Now you can bread the rolls. Take two forks and place the first roll in the tempura batter, distributing the batter over the entire roll. You can also gently turn it. Lift it up and let the excess batter drip off. Now place the roll directly into the Panko and press it onto the roll with the forks. You should now have a compact roll where the batter adheres well and nothing drips. Bread the rolls one by one and set aside.
10. Now heat the frying oil to 190°C/375°F in a small, deep pot. Make sure to use enough oil so that the rolls can be completely submerged. I used solid vegetable fat in block form. Once the temperature is reached, place two rolls at a time into the oil. Be careful as the oil may bubble when the rolls are added. It’s best to use a foam spoon for this. The temperature will then drop to about 175°C/347°F. Fry the rolls in the oil for a total of 5 minutes. Each roll only absorbs about 10g (1/3 oz) of fat. I weighed the fat before and after 😀 This is because the fat is hot enough to instantly seal the crust. That’s why it’s also important to bring the fat to the right temperature. If the fat is too cold, the roll absorbs more fat and becomes soggy and not crispy.
11. When the rolls are done frying, remove them from the fat and let them drain on a rack and cool slightly. Cut the rolls into 6 pieces each and arrange them on a plate. Next, drizzle the light and dark sauces over the rolls in a zigzag direction. Finally, you can sprinkle some sesame and finely chopped spring onions as a topping.

PREPARATIONS

1. Peel the onion, halve it, and slice it into fine half circles. Set aside.
2. Wash the jalapeño and slice it into thin rings. Set aside.
3. Squeeze the mozzarella in paper towels to remove as much moisture as possible, then slice it thinly. Set aside.

COOKING

1. For the tuna cream: Drain the can of tuna so there’s no water left. Place the tuna in a medium-sized bowl. Mix it with mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Now chop the pickle into small pieces and add it to the bowl. Finely chop the dill and chives and add them to the bowl as well. Peel and finely chop the garlic clove, or press it into the bowl. Mix everything together. Season to taste and set aside.
2. Heat a pan over medium heat without adding any additional fat. Meanwhile, spread a little butter on two slices of bread. Place the bread slices in the pan, buttered side down. Spread each with half of the tuna cream, then top with the red onions. Add half of the mozzarella and a slice of cheddar cheese to each. Top with the jalapeño slices. Let it all cook for a few minutes on low to medium heat.
3. Meanwhile butter the other two bread slices. Once the bottom of the bread in the pan is golden brown and crispy, place the other bread slices, buttered side up, on top of the sandwiches in the pan. Use a spatula to lift the sandwich and quickly flip it, so it can brown on the other side.
4. Let everything cook for another 5-8 minutes on low heat, allowing the cheese to melt and the bread slice to become crispy.
5. Remove from the pan and cut in half. Serve immediately, drizzle with Tabasco to taste and enjoy your pieces of happiness.