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. 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. 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. Melt the butter in a small pot or microwave. In a medium-sized bowl, whisk together the melted butter, brown and white sugar, and vanilla extract for a few minutes. Then add the egg and mix again. Set aside.
2. In another bowl, mix together the flour, baking soda, and salt. Set aside.
3. Roughly chop the white chocolate and add it to the wet ingredients as well as the dry ingredients. Then mix with a spatula until there are no more visible streaks of flour.
4. Use a medium-sized cookie scoop to form 12 evenly sized dough balls and place them on parchment paper. Chill the dough balls in the fridge for at least 1 hour.
5. A few minutes before baking, preheat the oven to 150°C / 302°F. Place the cookies on a parchment-lined baking sheet, leaving enough space between them, and bake for 12-13 minutes or until the edges are lightly golden. Take them out of the oven and let them cool on a rack for about 10 minutes.
6. Now, make the frosting. I recommend preparing it once the cookies have reached room temperature so the buttercream doesn’t melt when adding to the cookies. In a mixing bowl, beat the softened butter with an electric mixer until smooth and nearly white.
7. Gradually add the powdered sugar, starting on low speed and then increasing to medium, mixing for 1 to 2 minutes until fully combined.
8. Mix the cream with the spirulina powder and add it to the buttercream. Stir everything together until you get a vibrant blue color. Fill a piping bag with the buttercream, and once the cookies have cooled to room temperature, decorate them. Alternatively, you can spread the buttercream with a knife. Optionally, sprinkle a bit of spirulina powder on top of the frosting.

1. Thoroughly wash the radishes, cucumber, and chives. Set up a deep plate and finely grate the radishes into it. Squeeze out the excess moisture from the grated radishes using paper towels. Repeat the process with the cucumber.
2. Finely slice the chives and set them aside.
3. Dry the plate, then add the softened butter to it. Incorporate the grated radishes and cucumber, mixing well. Season with salt and sprinkle the sliced chives on top.

1. Preheat the oven to 175°C (350°F)
2. Line a rectangular baking dish with parchment paper.
3. Melt 80g (1/3 cup) butter in the microwave or in a small saucepan.
4. Toss the blueberries in a small bowl with 1 tablespoon of flour until all the blueberries are coated with flour.
5. For the crumble, mix together in a medium-sized bowl 50g (1/4 cup) white sugar, 50g (1/4 cup)softened butter, and 100g (1/2 cup) flour until small crumbs and larger clumps form. Set aside.
6. Zest the lemon and then halve the lemon.
7. In a medium-sized bowl, mix together flour, baking powder, and salt and set it aside.
8. In a large bowl, whisk together melted butter, 2 eggs, sugar, vanilla extract, juice from half a lemon, and 1 tablespoon of lemon zest.
9. Add the flour mixture and yogurt to the butter-egg mixture and mix just until they start to come together. Now add the blueberries and stir only until no flour is visible.
10. Pour the batter into the baking pan, sprinkle the crumble over the top, and bake for 55 minutes. You can check if it’s done by inserting a clean knife or a skewer into the cake – if it comes out clean, the cake is ready. Let the cake cool on a wire rack.
11. Once the cake has cooled, in a small bowl, prepare the glaze. For this, mix 60g (0.5 cup) of powdered sugar, juice from the other half of the lemon, and 1/2 teaspoon of vanilla extract. The glaze should be creamy. You can thicken it by adding more powdered sugar or thin it by adding more lemon juice or milk. Spread the glaze over the cake and let it set for a few minutes.

1. Preheat the oven to 220°C (430°F)
2. Grate the Parmesan cheese into coarse shavings. Set aside.
3. Line a baking sheet with parchment paper.
4. Peel the carrots and cut them into long sticks. Don’t throw the peels in the trash – instead put them in a plastic bag to your other veggie scraps in the freezer to cook vegetable stock from scratch. Place the sticks on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and mix well.
5. Spread the carrot sticks in a single layer on the sheet, making sure they don’t overlap or stack on top of each other. Then, distribute the grated Parmesan over the carrots and put the sheet in the oven to roast for 25-30 minutes.
6. In the meantime, prepare the dip. Peel and finely chop the garlic or press it with a garlic press. In a small bowl, mix crème fraîche with salt, pepper, and the garlic. Next, chop the parsley and set it aside.
7. The carrots are done when the Parmesan has spread among them and become crispy. The carrots should have some brown spots but still be firm to the bite. Now, remove the carrots from the oven. Serve them on plates, garnished with parsley and the dip.

1. To make the dough, warm the milk slightly to 35–40°C (95–104°F) and mix it with the dry active yeast and honey in a small container. Let it sit for about 5 minutes until bubbles form, indicating the yeast is active. Meanwhile, in a medium-sized bowl, combine the egg, butter, and salt. Stir in the milk-yeast mixture until well incorporated. Gradually add the flour in four additions, mixing thoroughly after each one. Once the dough is firm enough, transfer it to a clean work surface and knead with the remaining flour until it becomes smooth, elastic, and soft. This should take about 10 minutes. Lightly oil a large bowl and place the dough ball inside. Coat the dough lightly with a bit more olive oil, then cover the bowl with cling film and a clean towel. Let it rest in a warm place for one hour.
2. To make the caramelized onions, peel the onions, cut them into thin half-circles, and cook them in a large pan with a tablespoon of butter and a pinch of salt over low to medium heat. Stir occasionally, allowing them to caramelize slowly. This takes about 30 minutes, depending on the desired color. Finish by deglazing with a splash of white wine and letting it reduce briefly. Alternatively, you can use stock instead of wine. Remove the onions from the pan and set aside in a bowl.
3. For the bacon, use the same pan you caramelized the onions in (no need for additional fat). Fry the bacon until crispy, then add fresh or dried thyme, a pinch of cayenne pepper, and a drizzle of honey. Let everything caramelize over medium heat before deglazing with a splash of white wine or stock. Allow the liquid to evaporate, then set the bacon aside.
4. Grease a baking dish with butter and set aside. Preheat the oven to 190°C / 375°F. Grate the cheddar cheese and set it aside. Dust a clean work surface with flour and place the dough ball on it. It should have doubled in size by now. Sprinkle the dough lightly with more flour and roll it out into a rectangle about 30×40 cm (12×16 inches). Spread half of the grated cheddar cheese evenly over the dough, followed by the caramelized onions and bacon. Top with the remaining cheese. Roll the dough tightly from the bottom upward, then cut it into 12 equal pieces. Place the rolls in the greased baking dish, cut side up. Cover the dish with cling film and a towel, and let it rest for another 30 minutes in a warm place.
5. Bake the rolls in the preheated oven for about 30 minutes, or until golden brown. While the rolls bake, prepare the poppy seed glaze. In a small bowl, mix together melted butter, garlic powder, poppy seeds, brown sugar, and Dijon mustard.
6. After 30 minutes of baking, remove the rolls from the oven and brush them evenly with the glaze. Return them to the oven and bake for another 5 minutes, being careful not to let them get too dark. Let the rolls cool for 15 minutes before serving. Enjoy!

1. to prevent the eggs from cracking, you should take them out of the fridge early enough so that they reach room temperature and are not cold when placed into the boiling water.
2. Put the gloves on. Peel the beets and chop them into coarse pieces. Place the pieces in one of the pots. Set aside.
3. Chop the red cabbage into coarse pieces and place them in another pot. Set aside.
4. Add 1.5 teaspoons of turmeric powder to another pot.
5. Fill all three pots with 1 liter of water each and place them on the stove.
6. Bring the water to a simmer and prepare a broth in each pot. Let the beets simmer for 15 minutes, and the red cabbage and turmeric for 20 minutes. Then, remove the pots from the stove and strain the liquid from each pot into the medium-sized bowls. Let the liquid cool.
7. Meanwhile, hard boil the eggs. Fill a pot with water enough to cover all the eggs. Bring the water to a boil, add the eggs, and cook for 8 minutes. Shock the eggs with cold water and set aside. Once the eggs are no longer hot, rub them with vinegar to help them better absorb the color later. For this, put 1 tablespoon of vinegar into a small bowl, dip kitchen paper into the vinegar, and then rub the eggs all around. Set aside.
8. Once the eggs and the broths have cooled, you can now place the eggs in the broth. I left them in for 2 hours because I like the pastel tone best. For a more intense color, the eggs can be left in the broth longer.
9. When you are happy with the color, remove the eggs from the broth and dry them with kitchen paper. The eggs are now ready. If you prefer them to be shiny rather than matte, you can now rub them with a little cooking oil.