1. Preheat your oven to 175°C / 345°F.
2. On a plate, mix together all the spices for the blackened chicken until well combined: salt, oregano, garam masala, garlic, cayenne pepper, curry powder, black pepper, and paprika.
3. Coat the chicken breast all over in the spice mixture so it is evenly covered. Place it on a baking tray and bake for 45 minutes.
4. Once baked, remove the chicken from the oven and let it cool completely. Then slice it into thin strips. You can also make it a day ahead and keep it in the fridge overnight.
5. While the chicken is in the oven, make the dressing. Mix the yogurt with onion powder, dried parsley, dried chives, dried dill, garlic powder, salt, and pepper. Set aside until ready to use.
6. Chop the romaine lettuce and wash it well. Slice the cucumber, cut the bell pepper into small pieces, and slice the onion into thin strips. Drain the corn well.
7. Cut the tortilla wraps into small squares and toss them with a little olive oil, smoked paprika powder, and garlic powder. Fry them in a pan until golden and crispy.
8. Add the romaine lettuce, cucumber, bell pepper, corn, and onion to a large salad bowl. Pour over the ranch dressing and toss everything together well. Add the crispy tortilla chips and gently mix again.
9. Slice the cooled chicken breast into thin strips and spread it over the salad. Finish with flaky salt and a squeeze of fresh lime juice.

1. Peel the carrots, trim the ends, and slice. Cut the roots off the onions and halve them. Separate the white and green parts of the leek. Wash the green part thoroughly and cut it into large pieces. Halve the lemon. Peel the garlic cloves. Pat the chicken thighs dry with paper towels.
2. Heat a large pot over medium heat (no oil). Place the onion halves cut side down and let them brown. Then add the carrots, leek, lemon, herbs, peppercorns, and chicken thighs. Pour in 3 liters of cold water.
3. Slowly bring the pot to a gentle simmer, do not let it boil. Skim off any foam with a spoon. Let it cook uncovered on the lowest heat for 4 to 8 hours, making sure it stays at a gentle simmer. Skim off any foam occasionally and add cold water if too much evaporates.
4. In the meantime, prepare the chive oil and store it in the fridge until needed.
5. Once the broth is done, remove it from the heat. Take out the chicken thighs, let them cool, and then shred the meat from the bones and set it aside for later. Remove the vegetables with a slotted spoon. Strain the broth first through a fine mesh strainer and then through cheesecloth for a clear result.

If you’d like to turn your broth into a clarified consommé, follow the next steps. If not, jump to the section “Simple Version.”

Consommé Version

1. Let the broth cool slightly so it’s warm but not hot. In a bowl, whisk 4 egg whites just until frothy. Stir them into the broth. Let everything sit over medium heat for about 15–20 minutes, do not boil, or the egg whites will curdle.Over time, a layer of egg whites will form and trap any remaining fat or cloudiness. Gently remove this layer and strain the broth again: first through a fine mesh strainer, then through cheesecloth. The result: a crystal-clear consommé.
2. Reheat the consommé and season with salt (about 5–7g per liter). Keep it hot.
3. Slice the white part of the leek into rings and wash well. Slice the asparagus into chunks or thin rounds. Finely slice the green part of the scallions for topping.Optional extra step for curly scallion strips: Slice the tube lengthwise and open it up. Place the inside facing up and gently scrape off the slimy layer with a knife. Slice into thin strips and store in a bowl of ice water until serving.
4. Boil two small pots of salted water. In one, cook the noodles al dente. In the other, blanch the leeks first, then asparagus, and finally the peas. Place each component in a small bowl and set aside.
5. To serve, layer noodles, vegetables, and shredded chicken into serving bowls and pour hot consommé over. Top with freshly ground black pepper, fresh dill, chives, scallions, lemon slices, a squeeze of lemon juice, and a drizzle of chive oil.

Simple Version

1. Reheat the broth and season with salt (5–7g per liter). Keep it hot.
2. Slice the leek into rings and rinse thoroughly. Cut the asparagus into chunks or thin slices. Finely slice the green part of the scallions for topping.
3. Bring a small pot of salted water to a boil and cook the noodles al dente.
4. Add the leeks to the broth and simmer until soft. Then add asparagus and peas, cooking for another 5 minutes. Finally, stir in the shredded chicken and cooked noodles. Simmer everything for 1–2 minutes until heated through.
5. Adjust seasoning with salt, pepper, and lemon juice. Serve hot in deep bowls, topped with fresh dill, chives, scallions, lemon slices, and chive oil.

1. Quarter the napa cabbage lengthwise, then chop it into bite-sized pieces. Place it in one of the large bowls and cover completely with cold water. Add a generous amount of sea salt and mix well with your hands or a spoon. To keep the cabbage submerged, weigh it down with a plate and something heavy. Let it soak for 30–45 minutes.
2. While the cabbage is soaking, peel and julienne the carrots. Thinly slice the green part of the scallions. Set both aside, they’ll be folded into the paste later.
3. Peel the apple, onion, garlic, and ginger. Toss everything into a blender with a splash of water. If you’re using mini shrimp, add those now. Pour in the fish sauce and soy sauce, then blend until smooth and pulpy.
4. Transfer the paste to your second large bowl. Stir in the gochugaru (Korean chili flakes) until the mixture is a vibrant, rich red and has a spreadable texture.
5. In a small saucepan, combine water and rice flour to make the slurry. Heat gently, stirring constantly, until it thickens into a sticky, glue-like consistency. Let it cool for a few minutes, then stir it into the chili paste mixture.
6. Add the sliced carrots and scallions to the paste. Stir well until everything is evenly coated and combined.
7. Drain the soaked cabbage, rinse it under cold water, and gently squeeze out the excess liquid. Add it to the bowl with the red paste and (with gloves, highly recommended!) mix everything thoroughly until all the cabbage is coated.
8. Spoon the kimchi mixture into a clean, airtight container. Press it down firmly to eliminate air pockets. Wipe the edges, cover with plastic wrap, and seal tightly. Leave it at room temperature for about two days to ferment.
9. After two days, your kimchi will be lightly fermented and ready to taste. If you like it funkier and more sour, give it another day on the counter. After that, pop it in the fridge, it’ll keep for several weeks and just keeps getting better.

1. Rinse the jasmine rice thoroughly until the water runs clear. Add it to a pot with coconut milk and water, then cook until tender.
2. In a bowl, mix peanut butter, soy sauce, sesame oil, honey, lime juice, coconut milk, and water. Press in a garlic clove, season with chili powder, stir well, and set aside.
3. In another small bowl, mix soy sauce, passionfruit purée, brown sugar, finely chopped ginger, finely chopped half of a fresh chili, and a pressed garlic clove. Set aside.
4. Finely chop the parsley and cilantro leaves. Cut open a fresh passionfruit and scoop the pulp, including seeds, into a shallow dish. Mix with lime juice, a pressed garlic clove, the remaining finely chopped chili, olive oil, salt, and pepper. Set aside.
5. Slice the white cabbage and red onion into very thin strips. Use a vegetable peeler to create wide cucumber ribbons.
6. Preheat the oven to 175°C / 350°F. Heat avocado oil in a large pan and sear the chicken breasts on all sides until golden brown. Reduce the heat, add a tablespoon of butter, and continuously spoon the melted butter over the chicken to keep it juicy. Cook until the internal temperature reaches around 70°C / 160°F. Transfer the chicken to a plate and place it in the oven until it reaches 76°C / 170°F.
7. Discard excess fat from the pan, then pour in the prepared glaze. Remove the chicken from the oven, slice it into strips, and toss it in the glaze until fully coated.
8. Divide the coconut rice into two bowls, top with the glazed chicken and fresh veggies. Finish with satay sauce and passionfruit gremolata. For extra flavor, garnish with chopped peanuts, fresh cilantro, sliced chili, and a lime wedge.

1. Preheat the oven to 200°C / 400°F.
2. Prepare the Café de Paris butter by mixing the softened butter with all the listed spices. Stir well and set aside at room temperature.
3. Brush the corn cobs with about a teaspoon of the prepared butter each, place them on a baking sheet, and roast in the preheated oven for about 20–30 minutes until golden brown and fragrant.
4. Meanwhile cut the tomatoes and avocado into chunks, and slice the romaine lettuce and red onion into thin strips. Toss everything together in a large salad bowl.
5. In a tall container, blend olive oil, white wine vinegar, fresh basil, salt, garlic cloves, jalapeños, and passionfruit purée using an immersion blender. Set aside.
6. Heat a large pan with avocado oil and sear the steaks on all sides over high heat. Reduce the heat and add a generous tablespoon of Café de Paris butter to the pan. Continuously spoon the melted butter over the steak to keep it juicy. Once the desired doneness is reached, remove the steak from the pan and let it rest for a few minutes.
7. Drizzle the dressing over the salad and toss well. Slice the steak into thin strips and arrange it on top.
8. Either place the salad in the center of the table with the roasted corn on the side or serve it individually on plates.

1. Prepare the corn first. Mix the butter with Cajun seasoning, rub it all over the corn, and place them on a baking sheet. Roast in a preheated oven at 210°C / 410°F for about 20 to 30 minutes until golden brown and fragrant.
2. While the corn is roasting, make the salad. Thinly slice the cabbage and romaine lettuce, wash thoroughly, and place them in a large salad bowl.
3. Peel and chop the mango into pieces. Cut the yellow bell pepper into chunks. Thinly slice the shallot and finely chop the yellow chili. Pick the cilantro leaves off the stems and tear them lightly. Add everything to the salad bowl, then crumble the feta over the top.
4. Mix olive oil, lime juice, passionfruit pulp, salt, and pepper in a small bowl. Set aside.
5. Once the corn is done, take it out of the oven. Drizzle the dressing over the salad and toss well. Divide the salad between two plates and serve each with a roasted corn cob.

1. Cut the cheese into coarse pieces and peel the garlic cloves. Add everything to the blender along with the salt and oil.
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 15 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.

PREPARATIONS

• Place the beef shanks on a rack over a drip tray or a deep baking sheet lined with parchment paper. Roast in the oven at 250°C on the grill setting for about 25 minutes, until browned and starting to render fat.
• Meanwhile, cut carrots, onions, and celery into large chunks. Sauté the veggies with crushed coriander seeds and peppercorns in a large pot with a bit of olive oil. Stir in tomato paste and cook for another 1–2 minutes.
• Add water to the pot and toss in bay leaves.
• Remove the beef shanks and bones from the oven and add them to the pot. Cover with the lid and simmer for about 2 hours.
• Once the cooking time is up, strain the broth through a sieve into a measuring cup. Discard the vegetables and bones, and set the meat aside in a bowl. If you want to go the extra mile, strain the broth through a cheesecloth, though it’s not essential for this recipe. You’ll need 600 milliliters of broth and all the meat for this cottage pie.

INSTRUCTIONS

1. Peel and halve the potatoes, then place them in a medium pot with cold water. Bring to a boil and cook until soft, about 20 minutes.
2. Meanwhile, gently heat milk and butter in a small pot until the butter melts. Grate Parmesan and slice chives into fine rings—set both aside. Finely dice the onion, peel the garlic, and dice the carrots into small cubes. Weigh the peas and set everything aside.
3. Once the potatoes are soft, drain the water. Add the warm milk-butter mixture and mash the potatoes. Stir in cream cheese and Parmesan, then season with nutmeg, salt, and pepper. Finally, fold in the chives. Cover and set the pot aside.
4. Heat olive oil in a large pot or ovenproof pan. Sear the ground beef, remove it, and set aside.
5. Add the onions and carrots to the pan and sauté briefly. Press or finely grate the garlic, sauté for a moment, then stir in tomato paste and cook briefly as well.
6. Dust with flour and stir well. Add the ground beef and beef shank meat, then deglaze with the beef broth. Stir in Worcestershire sauce, bay leaves, thyme, rosemary, paprika, cinnamon, brown sugar, nutmeg, salt, and pepper. Simmer for about 20 minutes or until the carrots are soft. While it simmers, finely chop the parsley.
7. Once the carrots are soft, stir in the peas and parsley. Preheat the oven to 180°C. Spread the meat mixture evenly into an ovenproof dish. Smooth it out, then spread the mashed potatoes on top, smoothing and optionally decorating the surface.
8. Bake for 15–20 minutes, until the edges are bubbling. Switch to the grill setting and cook for 5–7 minutes until the mashed potato topping turns golden brown. Let the cottage pie rest briefly before serving.

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.