Fill the chicken breast with pistachio nuts, fresh mint and a thin slice of cheese.
Roll checkin (just like a chicken kiev) and fix it with a little wooden skewer. Roll it in flour and place in pre heated oiled pan.
Flambe the chicken with the Raki, add Cashew nuts and fry it a little bit. Add the orange segments and the orange juice and let it simmer gently for 10 minutes.
Take out the chicken pieces, add the butter and whisk it into the sauce.

In a pot with olive oil, saute the onions and the garlic than add the chicken and brown it slightly.
Add the sultanas, the lemons and a drop of white wine. Add the tomato sauce, the cinnamon and the cloves
Put the lid on and let it simmer for about an hour and a half.

In a pot with lots of olive oil, saute the chopped onions and garlic than add the beef and brown it well.
Add the green olives, the chopped tomatoes, cover and let it simmer for about 2 hours.

In a pan, brown the lamb legs in olive oil than add the copped onions and let them fry for a while. Add the garlic, the tomatoes and the marjoram.
Let all fry for a minute and add the apricots, the mint, the chicken stock, lemon juice and the tomato paste. Stir well, add the coriander seeds, cover and let it simmer on a low fire until the lamb is tender.


Serve with yogurt and coriander.

First a fresh coconut juice goes into the pan, second some fillet of fish into the coconut milk. Put on the fire and let it simmer for a while, take them out and put a side.

In a pan fry the shallots until they crispy golden brown, next add the chillies,chopped ginger, fresh turmeric and the fish paste and mix it around. Add little ground turmeric and stir around well, add the pepper, sugar and the most important thing – the coconut cream. Since we want it not only sweet and hot but sour as well lets add the lemon juice.
It is very important to keep stirring all the time to melt the fish paste into the sauce!
Pop in the fillet into the sauce, let it simmer for 10-15 minutes until the fish has absorbed all the flavors.

Tip the tamarind into the pot and marinade it by purring in boiling water, squeesed the the paste to take out all the stones and move the paste and wated into a sauce pan.
Add the soy sauce, shallots, garlic, salt and coriander and let it sit till it cool and ready. Pop the chicken in and marinade it for few hours.
Add all into a pan and let it simmer away for about 40 minutes.

“It has the taste of the east deeply embedded into it, it’s delicious, lemony sweet, sour superb!”

In a pot add the butter, add the onions, stir and add the rice, keep stirring till the butter has melted and absorbed by the rice.
Cover the rice with the white wine, stir and let it bubble till the wine absorbed by the rice. Add fish stock to cover the rice and bring to a boil, immediately cover with a lid, take of the stove and let it rest. Add the parmesan cheese and stir it in.

Fry the crayfish in butter with the langoustines, add salt and pepper, little bit lemon juice. Add the cognac and flambe it.
Put the risotto in a serving plate add the crayfish and the sauce on top and finish with little bit of chopped parsley.

In a hot pot put olive oil and add the peppers, add the garlic and stir around. Add the tomato sauce and put the mussels in with little grind pepper and stir around.The lid goes on for about 10 minutes or until the mussels open. Fix taste with salt and pepper and add the chopped parsley.

Fry the beef in a hot oil and add salt and pepper. Once the meat is sealed we can add the mixture and stir it around.
Add the turmeric, stir and add the tamarind extract. Add the lime leaves to add a punch to the dish, the lemon juice and last but not least, the coconut cream.
Let it simmer for about 40 minutes.

Olive oil into the hot pan and add the rabbit and fry it till it begins to brown. Add the onions and mix all together, add salt and pepper.
Add the white wine till it almost cover the rabbit, add the liver and kidney (to enrich the flavors). The lid goes on for about 20-30 minutes till the rabbit starting to tender and till the wine begins to evaporate, than add a little bit more wine and repeat the process till you end up with a rich stock.
When the stock is nicely reduced we add a tablespoon of cappers and the parsley.

“… another modest masterpiece!”

Put the chicken pieces in the hot oil, stir them around and brown them. Add the chopped onions and then the rice – It is very important to coat the rice with lots and lots of oil until it all soaked.
The next things is to add the curry, garlic, turmeric, cinnamon and the cardamon, now mix it all well and add lots of melted butter.
Cover with chicken stock and let it simmer for 30-60 minutes, till the rice is ready.
Add the pees, chopped tomatoes and the sultanas – this is our basic dish.

Garnish with hard boiled eggs, tomatoes, crispy onions, almonds, coriander .

Heat a the wok, add oil and some onions and stir around till they little brown, add the impala and brown it.
Add the curry powder and let it sweat for a minute or two then add the garlic and the chillies, little bit of water and let it sizzle for around 20 minutes.
Season with salt, pop in the dried fruits and the copped coconut and stir it well. Add the coconut milk and the coriander.
Few minutes later the dish is done.

In a hot pan with oil put the onions and let it sweat for few minutes. Add the lamb, you don’t have to brown the meat just cover it with oil and lightly sealed.
Add the tomatoes, the garlic, the ginger and the curry powder, stir it around for a minute and add the cinnamon barks.
Pop the lid on and let it simmer away for about half an hour till the meat is tender.

After the 30 minutes, add in the potatoes, the curry leaves and the coriander.
The lid goes back on and it takes as long as it takes.

First make the piccata paste, mash together ground almonds, fried bread, garlic, olive oil, vinegar, few strains of saffron and some paprika to a smooth paste.

In a pot heat up the oil and sweat the onions and the tomatoes. Add the chickpeas and the water they been cooked in and stir around.
Add the pumpkin, the green beans and the pears, stir in the paste (to thicken the stew), pop the lid on and let it simmer away for about 40 minutes.

In a hot pot add the oil, the onions the garlic and the ham and sweat to release their flavors. Add the rabbit pieces and brown.
Add the thyme, the mushrooms, the mashed rabbit hearth (for thickness) and pour in the red wine.
Simmer for 30 minutes till the mean is soft.

In a warm pan add the olive oil and stir around the garlic then pop in the prawns, the beans and the ham and stir it around for few minutes.
Pop the eggs into the pan and stir them around for a minute and there you have, a little bit of fresh friendly, sunny, Andalucia on a plate.

Put the oil in the pot, add the green chili paste and fry for few minutes, until the paste release it’s flavors.
Than in with the coconut water, the pieces of chicken and the coconuts shells.

When it comes to a boil add the cumin leaves, the basil, eggplants, lots of green beans, handful of lemongrass, the selenbat, the chillies, kaffir leaves ripped out.
Stir all of it around and then finally add some plum sugar, the soy sauce and some thai parsley.

Let it bubble for 5 minutes and garnish with the holy basil.

First put the shallots in the wok swiftly followed by dried shrimps and some bean curds.
Then the radish and the egg goes in and stir around. Pop in some noodles and a little bit of stock just to soften the noodles.

Add the lime and fish sauce and as contradiction, the sweet tamarind sauce.
While stirring around add the spring onions and bean sprout.
Add to a plate and garnish with dried shrimps, crushed peanuts and little bit of coriander.

Stir the red curry, duck egg, coconut milk and the fish sauce into a marinade and add the fish.

Line galangal leaves in a small bowl add load of basil and mint, pop the fish with the marinade into the pot.
Add the kaffir leaves on top, red chillies and the fresh coriander, put in a steamer for about 15 minutes.

The lid goes on and the beat goes on!

Pop some of the lime leaves into the pot with the hot stock, then the lemongrass goes in and some spicy ginger and let it simmer for few minutes.Add the prawns to the pot and let them take a bit of heat.

Add the mushrooms and fresh coconut and mix around, simmer for 5 minutes until it comes to a boil and add the sauce.

Finally add fresh coriander and chili peppers.