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22/09/2025

✨ Sunchoke Dreams ✨

**Ingredients:**
- 500g sunchokes, peeled and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt & pepper to taste
- 2 tablespoons truffle oil
- Fresh herbs for garnish

**Recipe:**
1. Roast sunchokes in the oven at 200°C for 25-30 mins until tender.
2. In a pot, sauté onion and garlic until translucent.
3. Add roasted sunchokes and vegetable broth; simmer for 15 minutes.
4. Blend the mixture until smooth, then stir in heavy cream, salt, and pepper.
5. Create truffle air by mixing truffle oil with a whisk and aerating with an immersion blender.
6. Serve the velouté in hand-thrown ceramic bowls, topped with aromatic truffle foam and garnish with fresh herbs.

Recipe and picture done by AI.

11/09/2025

Sunchoke Dreamscape 🍲✨

**Ingredients:**
- 500g roasted sunchokes
- 1 small onion, diced
- 1 garlic clove, minced
- 750ml vegetable broth
- 200ml heavy cream
- 50ml truffle oil
- Salt & pepper to taste
- Microgreens for garnish

**Recipe:**
1. In a pot, sauté onion and garlic until fragrant.
2. Add roasted sunchokes and vegetable broth. Simmer for 20 mins.
3. Blend until smooth, then stir in heavy cream, salt, and pepper.
4. For the truffle air, whip truffle oil with a hand mixer until frothy.
5. Serve the velouté in a hand-thrown ceramic bowl, topped with aromatic truffle foam and microgreens.

Recipe and picture done by AI.

14/01/2025

Saffron Dreams with Rose Petal Harmony

**Ingredients:**

- 2 cups heavy cream
- 1 cup milk
- 3/4 cup sugar
- 1 tsp saffron threads
- 2 tsp unflavored gelatin
- 1/4 cup cold water
- 1/2 cup rose petal jam
- Edible rose petals for garnish

**Short Recipe:**

1. In a pot, combine the heavy cream, milk, and sugar. Heat gently until the sugar dissolves.
2. Add the saffron threads and let it steep for 15 minutes.
3. Meanwhile, bloom the gelatin in cold water for 5 minutes.
4. Stir the gelatin into the warm saffron mixture until fully dissolved.
5. Pour into delicate glass coupes and refrigerate for at least 4 hours or until set.
6. Before serving, top with rose petal jam and garnish with edible rose petals.

Recipe and picture done by AI.

31/12/2024

Indulgent Fig & Foie Gras Brûlée 🍮✨

**Ingredients:**
- 200g foie gras
- 250ml heavy cream
- 4 large egg yolks
- 50g sugar (plus extra for caramelizing)
- Salt and pepper to taste
- 100g fig compote
- Fresh figs (for garnish)

**Recipe:**
1. Preheat your oven to 150°C (300°F).
2. In a saucepan, combine foie gras, heavy cream, and a pinch of salt & pepper. Heat gently until melted, then blend until smooth.
3. In a bowl, whisk egg yolks with sugar until pale. Gradually add the foie gras mixture, mixing well.
4. Strain the mixture into ramekins, filling them about ¾ full.
5. Place the ramekins in a baking dish, adding hot water to create a water bath. Bake for 30-35 minutes, until just set.
6. Cool and refrigerate for at least 2 hours.
7. Before serving, sprinkle sugar on top and caramelize with a kitchen torch.
8. Serve with fig compote and fresh figs for garnish.

Recipe and picture done by AI.

30/12/2024

Smoked Butter & Bone Marrow Canelé 🍽️✨

**Ingredients:**
- 1 cup whole milk
- 1 cup smoked butter, melted
- 1/2 cup bone marrow, roasted and scooped
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup sugar
- 1/4 tsp salt
- 1/4 tsp vanilla extract

**Recipe:**
1. Preheat your oven to 375°F (190°C) and prepare vintage copper molds with smoked butter.
2. In a saucepan, heat the milk and smoked butter together until warm.
3. In a bowl, whisk eggs, sugar, and vanilla until combined. Gradually add the warm milk mixture while stirring.
4. Fold in flour, salt, and bone marrow gently until just combined.
5. Pour the batter into molds, filling them halfway, and bake for 30-35 minutes until you achieve a deep caramelized exterior.
6. Let cool slightly before removing from molds. Slice open to reveal the creamy center and enjoy!

Recipe and picture done by AI.

29/12/2024

**Garden Bliss Sorbet** 🍏🌼

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**Ingredients:**
- 200g nasturtium leaves and flowers
- 250ml apple juice (freshly pressed)
- 100g sugar
- 1 lemon (zested and juiced)
- 1/2 cup water

**Recipe:**
1. Combine sugar and water in a pot. Heat until sugar dissolves. Let cool.
2. Blend nasturtium leaves, apple juice, lemon juice, and zest until smooth.
3. Mix the nasturtium blend with the cooled syrup.
4. Chill the mixture in the fridge for 1 hour.
5. Pour into an ice cream maker and churn until frosty.
6. Form quenelles and serve in frosted glass bowls, garnished with edible flowers.

Enjoy this refreshing treat at your next garden party!

*Recipe and picture done by AI.*

28/12/2024

Elysian Layers

**Ingredients:**
- 200g smoked eel fillet
- 200g foie gras
- 100ml cream
- 2 gelatine sheets
- Salt and white pepper to taste
- Microgreens for garnish

**Recipe:**
1. Soak gelatine sheets in cold water until softened.
2. Purée foie gras with cream until smooth, season with salt and pepper.
3. Gently melt soaked gelatine in a small saucepan over low heat, then mix into the foie gras mixture.
4. In a mold, layer smoked eel and the foie gras mixture. Repeat until you reach the top, finishing with the eel.
5. Chill in the fridge for at least 4 hours until set.
6. Carefully unmold, slice, and plate with microgreens for garnish.

Recipe and picture done by AI.

27/12/2024

🌿 Caramelized Fennel & Goat Cheese Baklava 🧀✨

**Ingredients:**
- 1 large bulb fennel, thinly sliced
- 1 tbsp olive oil
- 1 cup goat cheese, crumbled
- 1 pack phyllo pastry
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
- 1/4 cup chopped walnuts
- Fresh fennel fronds for garnish
- Pinch of salt

**Recipe:**
1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat olive oil and sauté sliced fennel until caramelized, about 10 minutes. Season with salt and set aside.
3. Layer phyllo sheets in a greased ornate metal tray, brushing each layer with melted butter.
4. Add a layer of caramelized fennel, followed by crumbled goat cheese and chopped walnuts. Repeat layering, finishing with phyllo on top.
5. Brush the top layer with butter and score into diamond shapes.
6. Bake for 30-35 minutes until golden brown.
7. Drizzle with honey and garnish with fennel fronds before serving.

Enjoy this unique twist on a classic dish!

Recipe and picture done by AI.

26/12/2024

Durian Delight Puffs 🍃✨

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**Ingredients:**

For the Choux Pastry:
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- Pinch of salt

For the Durian Cream Filling:
- 1 cup durian puree
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract

For the Pandan Glaze:
- 1 cup powdered sugar
- 2 tablespoons pandan extract
- 2-3 tablespoons water

**Instructions:**

1. Preheat your oven to 400°F (200°C). In a saucepan, combine water, butter, and salt. Bring to a boil and stir in the flour until the mixture pulls away from the sides.
2. Transfer the dough to a mixing bowl. Beat in eggs one at a time until smooth. Pipe into small rounds on a baking sheet and bake for 25 minutes until golden.
3. For the cream, whip heavy cream with powdered sugar and vanilla. Fold in the durian puree until well combined.
4. To make the glaze, mix powdered sugar, pandan extract, and water until smooth.
5. Once puffs are cooled, fill with durian cream and dip the tops in pandan glaze.

Enjoy this flavorful journey through Malaysian night markets! 🌙💚

*Recipe and picture done by AI.*

25/12/2024

Matcha Bliss Tiramisu 🌿✨

**Ingredients:**
- 1 cup mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 cup strong green tea, cooled
- 1 cup ladyfingers
- Matcha powder for dusting

**Recipe:**
1. In a bowl, whip mascarpone cheese, heavy cream, and powdered sugar until smooth.
2. Dip ladyfingers in cooled green tea, then layer them in a clear glass dish.
3. Spread a layer of the mascarpone cream over the ladyfingers.
4. Repeat layers until you've used all the ingredients, finishing with cream on top.
5. Dust with matcha powder.
6. Chill in the fridge for at least 4 hours before serving.

Enjoy this delightful twist on a classic dessert!

*Recipe and picture done by AI.*

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