Aromatic rice with cinnamon, curry and cumin, finished with lemon and toasted almonds.
Cooked rice stir-fried with egg, soy sauce, peas and green onion, with a touch of sesame oil.
A green rice cooked in blended spinach, with crispy bacon and raisins, garnished with bacon strips.
A sure-fire formula: floured and fried eggplant slices, layered and baked with tomato sauce, mozzarella and grated cheese. Perfect as a starter, side or main course.
Another way to eat your vegetables: blanched cauliflower florets dipped in a beer batter, fried until golden and served with tomato and herbs. The batter works for any pre-blanched vegetable.
Thin slices of tenderloin marinated in soy sauce, sherry and ginger, stir-fried in a wok with broccoli.
A fresh Arabic salad with lettuce, tomato, cucumber and toasted pita, dressed with lemon and sumac.
Crispy lentil patties with cilantro, parsley and cumin, fried until golden.
Layers of ham, cheese and pineapple baked and bathed in a mustard sauce with cream and paprika. Served with shoestring potatoes.
Fluffy cheese muffins, light thanks to stiffly beaten egg whites, baked in individual molds.
Thin pancakes filled with chicken, ham and vegetables in white sauce, topped with sauce and baked with cheese.
Baked potatoes stuffed with buttered mushrooms and Cheddar cheese, gratinated in the oven.
Chicken breasts browned in butter and baked in a creamy white wine sauce with celery and mushrooms.
Beef roast marinated in cola, panela and cloves, cooked until caramelized, served with sweet caramelized plantains and a cilantro and gooseberry pesto.
A baked loaf of ground chicken breast with onion and eggs, served sliced with a sauce made from its own broth and rice on the side.
Seasoned chicken breasts rolled with yellow cheese and bacon, baked in a creamy sauce of cream and soup.
A slow, aromatic meat ragù with red wine and fresh basil. Inspired by Restaurante Palazzetto D’Italia.
A fresh Greek yogurt and cucumber sauce with lemon, dill and garlic, perfect as a dip.
A warm green herb sauce with butter, capers and anchovies, ideal for serving with meat or chicken.
Layers of sliced bread, ham and yellow cheese bathed in a mushroom sauce with onion and bell pepper, baked au gratin with parmesan cheese.
A classic onion soup, with onions slowly browned in butter, beef stock and gratinated with mozzarella and gruyère cheese.
A soft carrot soufflé with egg, butter, cheese and a touch of sugar, baked until set.
A simple potato omelette, with potatoes fried in strips and diced, bound with beaten egg, butter and parsley.
