• Drain the chickpeas and rinse them under cold water. Add them to a food processor.
• Next, add tahini, vanilla, unsweetened cocoa powder, coconut oil, salt, date syrup, and milk. Blend on high speed until it forms a thick paste. Then, gradually add ice cubes. Just enough to make it super fluffy and creamy.
• Transfer to a bowl and enjoy with your favorite fruits or cracker!!

1. Soak the dried chickpeas in 750ml (3 cups) of cold water for about 12-24 hours and store them in the fridge. The next day, drain, rinse, and let them sit for a moment to remove excess water. Preheat the oven to 220°C / 428°F (fan-assisted).
2. Add the chickpeas along with the other ingredients to a food processor and blend until you get a crumbly yet moldable mixture. Use a small cookie scoop to shape the mixture into 30g/1oz falafel balls and place them on a baking sheet lined with parchment paper. Bake for about 25-30 minutes until golden brown.

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. Prepare the cupcake tin by lining it with cupcake liners. Set it aside. Preheat the oven to 175°C / 350°F.
2. In a mixing bowl, use an electric mixer to combine the eggs and sugar until they come together. Then, add the vanilla extract and softened butter. Mix everything until it’s well combined.
3. Sift the flour, salt, and baking powder into another bowl using a fine mesh strainer. Measure the milk. Now, in 4 additions, alternately add the milk and flour mixture to the butter-sugar-egg mixture, mixing after each addition. Don’t overmix, or the batter will become tough.
4. Use a cookie scoop or a spoon to portion the batter into the liners. Fill each about 2/3 full so the cupcakes don’t rise over the edges while baking.
5. Bake the cupcakes for 18-20 minutes. They’re done when you insert a toothpick into the center, and it comes out clean, without any batter sticking to it.
6. Let the cupcakes cool on a wire rack.
7. Meanwhile, prepare the frosting. Dice the pink dragon fruit and place it in a medium-sized bowl. Add the cream cheese, butter, vanilla extract, powdered sugar, and a pinch of salt to the bowl. Use an electric mixer to blend everything into a creamy mixture. If the frosting is too soft to hold its shape, place the bowl in the fridge for about 20 minutes.
8. Fill a piping bag with the frosting and decorate the cupcakes. Optionally, garnish with a few pieces of dragon fruit.

1. Melt the butter in the microwave or in a small pot. In a medium-sized bowl, combine the melted butter, brown sugar, white sugar, and vanilla extract until the mixture is smooth and the sugar is almost dissolved. Next, add the egg and mix everything together. Set aside.
2. In another medium-sized bowl, mix together the flour, baking soda, and salt, then set it aside.
3. On a cutting board, chop the chocolate into pieces. Weigh the blueberries.
4. Now, add the flour mixture to the butter-sugar mixture, along with the chocolate and blueberries. Mix until just combined, with no streaks of flour visible. Don’t overmix. Use a cookie scoop to form 12 equally sized dough balls and place them on a sheet of parchment paper. Chill the dough balls in the refrigerator for at least 2 hours. If you’re very patient, you can leave them in the fridge for 24 hours—they’ll taste even better!
5. When you’re ready to bake the cookies, preheat the oven to 150°C (300°F). Once the oven is hot, place the cookie dough balls on a parchment-lined baking sheet with enough space between them, and bake for 13 minutes. If you prefer thicker cookies, you can use a bowl that’s wider than the cookie to circle around it, shaping the cookie and making it thicker. Let the cookies cool slightly.
6. Meanwhile, you can prepare the icing. For this, crush the freeze-dried blueberries into a powder using a mortar and pestle. Then, mix 1 tablespoon of this powder with powdered sugar and milk. Drizzle the icing over the cookies in a zigzag pattern, let it set for a few minutes, and then enjoy the cookies.

PREPARATIONS

• Evening before Day 1: Prepare the pre-dough. Mix flour, dry active yeast, and water in a tall glass until no lumps remain and the consistency is sticky. Cover loosely with a lid and let it sit at room temperature overnight.
• Day 1: Combine the pre-dough from the first evening with the dough ingredients in a medium-sized bowl. Stir with a wooden spoon until everything just comes together. Use a dough scraper or spatula to clean the sides of the bowl. Cover the bowl tightly with plastic wrap and let it rest for 30 minutes. After this time, grab the dough with a wet hand on one side, gently lift it, and fold it over onto the other side. Continue this process until the dough has been lifted and folded all the way around. Repeat this step 3 more times, every 30 minutes. After the 4th stretch and fold, shape the dough into a round ball with a taut surface and place it back in the bowl. Cover the bowl tightly with a lid or plastic wrap and refrigerate overnight.
• Day 2: Take the dough out of the fridge and divide it into 11-12 equal portions with 50g / 1.8o each on a lightly floured surface. Roll each portion into a long dough rope, then form a knot and press the ends together on the back of the knot. Place the knots on a baking sheet lined with parchment paper, leaving enough space between them. Cover them with a damp kitchen towel and let them rise at room temperature for the next 3 hours. Preheat the oven to 190°C / 375°F towards the end of the rising time.

INSTRUCTIONS

1. Once the oven is hot, place the baking sheet with the dough knots in the oven and bake for about 15 minutes. Then, brown them for an additional 5 minutes using the grill function at 250°C / 480°F.
2. Meanwhile, prepare the butter-parmesan sauce. Melt butter in a medium-sized bowl, then finely grate the parmesan into it. Peel the garlic and either grate or press it into the bowl. Finely chop the parsley and add it to the bowl as well. Mix everything together and season with a pinch of salt. Set aside.
3. For the dip, finely grate the tomatoes, leaving the skin behind (it won’t be used in the dip). Transfer the grated tomatoes to a bowl, mix with a bit of olive oil and salt, and pour into a small serving dish.
4. Take the knots out of the oven and immediately place them in a large bowl. Pour the butter-parmesan sauce over them and toss well to coat each knot. Transfer the knots to a basket and serve with the dip. They taste best warm and fresh from the oven.

PREPARATIONS

• Chop the chocolate into coarse pieces.
• Melt the butter for the cookie dough in a pot or microwave.
• Bring the butter for the frosting to room temperature.

INSTRUCTIONS

1. In a medium bowl, mix together flour, cornstarch, cocoa powder, baking powder, and salt. Set aside.
2. In another medium bowl, combine the brown and white sugar. Add the melted butter and whisk until creamy.
3. Add one whole egg and one egg yolk, whisking until the mixture becomes thick.
4. Next, add the dry ingredients from the other bowl and mix slightly, then add the chocolate and combine until no flour is visible. Be careful not to overmix.
5. Form the dough into 8 equal-sized balls and place them in a container that fits in the fridge. Chill the cookie dough balls for at least 2 hours. If you want to prepare the dough ahead, you can refrigerate it for up to 48 hours.
6. Preheat the oven to 220°C / 425°F (top/bottom heat). Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8 minutes.
7. Remove the baking sheet from the oven and let the cookies cool for 15 minutes.
8. Meanwhile, prepare the strawberry frosting: Beat room-temperature butter with an electric mixer in a medium bowl until pale yellow and fluffy. Add cream cheese and mix again. Then, add powdered sugar and mix for another 1-2 minutes until creamy.
9. Grind the freeze-dried strawberries into a fine powder using a mortar and pestle or a powerful food processor. Add the strawberry powder to the frosting and mix until it turns a lovely pink color.
10. Once the cookies have cooled and are no longer warm, spread 1 tablespoon of strawberry frosting evenly on each cookie.
11. Optionally, sprinkle with some melted chocolate and crushed freeze-dried strawberries.

1. Fill a large pot with water and bring it to a boil.
2. Meanwhile, prepare the dressing in the salad bowl. Mix olive oil, balsamic vinegar, Dijon mustard, honey, oregano, thyme, rosemary, and salt with a whisk until smooth. Set the bowl aside.
3. Add the pasta and 1 tablespoon of salt to the boiling water and cook according to the package instructions until al dente.
4. While the pasta cooks, halve the olives and chop the tomatoes into small pieces. Pluck the parsley leaves from the stems and finely chop them. Drain and rinse the capers.
5. Toast the pine nuts in a small pan without adding oil until golden brown.
6. Drain the pasta and add it directly to the bowl with the dressing, mixing well.
7. Add the tomatoes, olives, capers, pine nuts, and parsley and combine thoroughly. Season with salt and pepper to taste, then let it cool and marinate for about 1 hour or overnight.