Pork loin with Guinness sauce

1kg pork loin
2 pints of Guinness1 cup beef stock
2 onions, Slices
4 carrots, in cubes
1 garlic clove, chopped
1/2 cup chopped bacon
3 little pieces of dried porcini mushroom (optional);
Chopped rosemary
2 tbsp butter

1. In a big pan brown the pork loin with the butter;
2. Take the meat away and brown all the vegetables, mushrooms with the bacon;
3. Add the meat back, the beer, stock and herbs;
4. Cook in low heat for about 1 hour;
5. Remove the meat and blend all the other ingredients until smooth;
6. Cook the meat again on that sauce for about 30 minutes;
7. Slice the meat and serve it.

Baked fish Italian style

500 grams of Merluzzo (you can use cod, branzino or any fish you like)1 cup, cherry tomatoes cut in half
1/4 cup black olives
1/4 cup capers
1 lemon, sliced
Olive oil
Salt & Pepper
Fresh oregano


Place the fish in a baking dish;
Combine all the ingredients in a big bowl and mix everything;
Place all the ingredients on the top of the fish;
Bake it for about 30 minutes in 180C in a convection oven.

Parma ham bread

3 1/3 cups flour
1 cube of yeast or 1 tbsp of baking yeast powder1 tbsp sugar
1/2 cup pork lard
1 cup water
1/4 cup Parma ham, chopped
1/4 cup fresh rosemary, chopped

In a big bowl mix the yeast and sugar until the yeast transforms in liquid;
Add the water and mix;
Incorporate the flour using a wood spoon;
Add salt, ham and rosemary;
Spread the lard in your hands and kneed the bread for about 3 minutes;
Divide the dough in 8 pieces and make it in rolls;
Bake it on 180C for about 20 minutes on convection oven.

Turmeric Chicken curry

For the chicken curry

• 2 tbsp Coconut Oil
• 1 tbsp turmeric powder
• 1 lemon grass
• 2 tbsp red Thai curry paste
• 1 white onion, diced
• 1-inch ginger, grated
• 2 cloves garlic, chopped
• 1 lb. chicken breast, cubed
• 1 cup coconut milk
• Juice of half a lime (reserve the other half to serve)
• 1 tsp sea salt
• 2 tbsp cilantro, chopped
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  For the chicken curry
  2. Using a large pan, melt the coconut oil on medium heat. Add the diced onion, ginger, and garlic and sauté for 3-4 minutes or until the onion is translucent. Remove from the pan and set aside, reserving the coconut oil in the pan.
  3. Add the chicken to the pan and lightly salt. Sauté until the chicken is cooked.
  4. Add the onion back to the pan along with the coconut milk, curry paste, lemon grass, lime juice, and seasonings to the pan (reserving the fresh cilantro) and stir. Simmer and stir for about 5 minutes to allow the flavours to combine and the sauce the thicken.
  5. Season further to taste and top with fresh cilantro and lime wedges. Serve with quinoa or rice and enjoy!

Zaatar and lemon chicken

1/4 cup olive oil4 tbsp Zaatar
1 tbsp Sumac
1 lemon, squeezed
3 garlic cloves, minced
1 can of chickpeas
1 whole chicken, cut in eight pieces
3 potatoes (optional)
1 cup of Greek yogurt
Mint leaves for decoration
Salt & pepper to taste


1. Marinade the chicken with the sumac, zaatar, olive oil, lemon, garlic and salt and pepper. Let the chicken resting for about eight hours in this mixture. 

2. Put the chicken in a deep roasting pan, add the chickpeas and potatoes and bake for about 40 minutes.

3. Mix the Greek yogurt with crushed garlic, olive oil, salt & pepper.

4. Serve the chicken with the yogurt sauce.

Basil Pesto

*1 clove of garlic

*1 big bunch of fresh basil

*1 hand full of pine nuts (You can also substitute

for 1 cup of walnuts)

*1 cup fresh grated Parmigiano cheese

*Extra virgin Olive oil

*Salt

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Making with the pesto mortar

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1. Peel the garlic, then pound in a pestle mortar with a little bit of salt;

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2. Add the basil leaves and pound;

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3. Combine the pine nuts or walnuts and pound until it become all homogeneous;

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4. Add the oil and the cheese until you are happy with the consistency.

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Making using a blender

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1. Peel the garlic, then add on the blender and pulse;

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2. Add the basil and pulse for about a minute;

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3. Combine the pine nuts or the walnuts and pulse, then add the oil;

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4. Take mixture out of blender and transfer into a bowl, add more cheese and oil until you are happy with the consistency.

Brazilian coconut cake

For the cake:

1 1/2 cup sugar 2 cups flour
4 eggs
1 cup milk
2 tbsp coconut shaved
1 tbsp cake yeast
2 tbsp butter

1. Mix on the blender the eggs, milk, sugar and coconut.

2. Add the flour in a mixing bowl and combine the liquid ingredients

3. For the last add the yeast

4. Bake for 40 minutes on 180C oven or until is baked.

For the coconut mix:

1 can condensed milk
1 can coconut milk
1 1/2 cup whole milk
1 cup coconut shaved

Mix all ingredients together and pour on the top pf the cake after the cake is baked. Let rest for at least 6 hours before eating in a refrigerator.

Meatballs with Balsamic sauce

For the meatballs

1/2kg or1 pound minced veal
1/2kg or 1 pound minced pork

2 cloves of garlic, minced
1/2 tea spoon nutmeg
1/2 cup bread crumbs
1/3 cup milk
1/4 cup of parsley
Pinch of cinnamon 
Zest of one lemon
Olive oil
Salt & Pepper to taste

Mix all ingredients in a large bowl by hand.

Use your bare hands for best results.

Roll meatballs to about the size of a golf ball

Bake it for about 20 minutes.

For the Sauce

1 cup heavy cream or mascarpone

2/3 cup balsamic

1 tsp tarragon dry or fresh
Salt & Black Pepper to taste

Remove the meatballs from the pan you use to bake on it. Put the same pan in high heat, then add the balsamic and stir it. Reduce heat and add the tarragon. Then combine cream or mascarpone and turn off the heat. Add the meatballs on the sauce and serve it.

Pork stuffed with apples, wrapped with black forest ham with creamy balsamic sauce

1kg pork loin sliced very thin
2 apples
200g black forest ham
400g mascarpone
1 cup balsamic vinegar
3 cups chopped mushrooms
Olive oil

1.Wrap the thin slices of pork with the black forest ham and apples;
2. Bake it for about 25 minutes on 200C, using the convection mode;
3. Remove all the pork from the baking dish and put the baking dish on the stove top on high;
4. Add some olive oil and fry the mushrooms until they are brown, then add the balsamic and let cook for 5 minutes, then add the mascarpone and stir it;
5. Put the pork back on the baking dish and serve it.

I recommend to serve with creamy polenta or with mash potatoes.

Recipe for the creamy Polenta:
2 litters of stock
2 cups of polenta
4 tbsp mascarpone
1 tbsp salt

Let the stock and salt to a boil, then add the polenta slowly and stir for about ten minutes. When it's ready add the mascarpone. Let it cool down for ten minutes before serve.

Romenian Goulash

Ingredients for the Romanian goulash:

1/2 tablespoon unsalted butter 

1 tablespoon olive oil 

2 1/2 cups thinly sliced red onion

3 garlic cloves, sliced

1 1/2-2 pounds beef stewing meat (cut into 1-inch pieces) 

1/3 cup all-purpose flour 

2 1/2 tablespoons sweet Hungarian paprika 

1 1/2 teaspoons caraway seeds 

1 cups beef stock

1 cup dark beer

2 tablespoons tomato paste

1 cup sauerkraut

1 large green bell pepper, stem end and membranes removed, sliced (2 cups)

3 large carrots, chopped

1/4 cup sour cream, optional 2 tablespoons chopped fresh dill, plus extra sprigs for garnish 

1. Melt butter and heat oil in a large heavy-bottomed pot, Dutch oven or pressure cooker over medium heat. Add the onions, garlic and a pinch of salt and cook, stirring, 6 minutes or until onions are beginning to become limp. 

2. Season beef with salt and freshly ground pepper and toss with flour to coat on all sides. Stir paprika and caraway seeds into onions and simmer, stirring, 30 seconds. Then add the beef to the onion mixture, cooking and stirring for 2 minutes. 

3. Add 1/2 cup of the stock, beer and tomato paste, stirring and scraping the bottom of the pot as the broth thickens with the floured beef. Gradually stir in the remaining broth. Stir in peppers and carrots and bring to a slow simmer. Cover and cook, occasionally stirring, about 1 1/2 - 2 hours or until beef is very tender, or 30 minutes in pressure cooker. Add the sauerkraut after the meat is cooked and tenter. (Note: If stew if watery after 1 1/2 hours, remove cover and let reduce until desired thickness; if it is too thick, add additional stock in 1/4 cup increments). Season to taste with salt and freshly ground pepper; stir in dill. 4. Serve in individual bowls over polenta.

Pumpkin and porcini risotto

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• 6 cups (vegetable or chicken)
  1 cup dried porcini mushrooms
  1 chopped onion
  1 garlic clove, sliced
  4 table spoons olive oil
  2 cups Arborio or Carnaroli rice (risotto rice)
  1 bunch rosemary, finely chopped
  1 cup pumpkin or butternut squash, peeled, deseeded and cut into small chunks
  2 cups dry white wine
  1 cup Parmigiano, plus extra, to serve
  Salt and freshly ground black pepper

1. Finely grate the Parmigiano and set to one side;

2. Put the dried mushrooms into a cup. Mix with the wine or the stock, let absorb for 30 minutes;

3. When ready to cook, heat the olive oil in a deep frying pan or large saucepan. Add the garlic, onions and cook for two minutes then combine the rice and sauté it gently over a medium heat for about another one minute, until it looks translucent, though not browned. Add the pumpkin or butternut squash and cook gently, stirring often, for another two or three minutes;

4. Pour in the wine and let it bubble up for a few moments, and then add the soaked mushrooms and about two ladles of stock. Cook gently for about 18 minutes, adding more stock as needed, until the rice is tender and creamy;

5. Stir in the Parmigiano Reggiano and season to taste. Add shavings of Parmigiano Reggiano, or freshly grate some more onto each portion, then serve.

Panna cotta al pistacchio

250ml heavy cream
250ml milk

4 tbsp pistacchio cream
2 gelatine leafs
1 tbsp sugar

Put the pistacchio cream, heavy cream, milk and sugar in a pan over medium heat. As soon as the bubbles appear, turn the heat down to very low and cook for 5 minutes.
Meanwhile soak the gelatine leafs in a bowl with cold water for two minutes.
Lift the gelatine from the cold water and stir into the hot mixture to dissolve. Remove from heat.
Divide the mixture into 4 ramekins and let to cool for two hours. After cooled put in the fridge for about 5 hours.
To turn down, dip the bases of the ramekin very briefly in hot water. Serve with chocolate if you desire.

Tiramisu al Limoncello

1 cup condensed milk
1 cup heavy cream
2 squeezed lemons
Lady finger
Limoncello

First step is to mix the condensed milk, heavy cream and lemon juice. It will get thicker, taste and see if needs more lemon juice if you prefer a more tart taste.
Soak the lady fingers very quick with the limoncello.
Make the tiramisu with two layers and zest lemon or white chocolate on the top.