• Preheat the oven to 200°C (390°F) on convection mode.
• Drizzle olive oil over the bread slices, place them on a baking tray, and bake for about 5 minutes, or until lightly golden. Remove and set aside.
• Next, heat a pan over medium-high heat, add some olive oil, garlic, rosemary, and chili flakes, and sauté for 2-3 minutes until caramelized.
• Then, add the white beans and sauté for another 3 minutes. Afterward, add the lemon juice, vinegar, salt, and pepper. Stir with a wooden spoon and cook for an additional 1-2 minutes to allow the flavors to combine.
• Remove from heat, then mix in the lemon zest and parsley.
• Spoon the warm bean mixture over the toasted bread and garnish with a pinch of fresh rosemary.

Cook the chicken:

• Place the chicken breast in a pot, cover it with water, and let it simmer for 20 to 25 minutes. Since the chicken needs to be cooked thoroughly, boil it longer if necessary.

Shred the Chicken:

• Once cooked, drain and allow the chicken to cool completely. Shred the chicken breast into thin pieces using your fingers or two forks, then set aside.

Prepare the Thickening Mixture:

• In a bowl, combine the rice flour, cornstarch, and a small amount of milk, then whisk until the mixture becomes smooth and homogeneous.

Cook the Milk Base:

• In a pot, pour the remaining milk and sugar, place it over medium heat, and bring it to a boil.
• Gradually pour in the rice flour mixture, stirring constantly with a whisk. Cook over medium-low heat, stirring continuously, until the mixture thickens into a smooth custard.

Add the Chicken & Bake

• Once thickened, remove from the heat, add the shredded chicken, stir again, and pour the mixture into a rectangular baking dish (27×20 cm/ 10×8 in).
• Place under the broiler (grill) for 5–10 minutes, or until the top turns golden brown.

Refrigerate and Serve:

• Let the pudding cool at room temperature, then refrigerate for at least 2 hours. Once chilled and set, cut into squares and serve.

• In a stand mixer fitted with the dough hook, combine semolina, flour, water, melted butter, sunflower oil, and salt. Mix on medium speed until a smooth, elastic dough forms.
• Cover the bowl with plastic wrap and let the dough rest for 15 minutes.
• Turn the dough out onto a greased surface and divide it into 8 equal portions.
• Working with one portion at a time, grease your hands and the work surface with sunflower oil. Flatten the dough into a thin circle (about 20 cm / 8 inches in diameter).
• Fold the dough like an envelope and transfer it to a baking tray lined with parchment paper. Repeat this process for the remaining dough pieces.
• Cover the tray with plastic wrap and let the squares rest for another 15 minutes.
• Lightly grease the surface again. Take one square and gently stretch it into a thin rectangle (about 20×15 cm / 8×6 inches). Repeat with all the dough pieces.
• Heat a nonstick pan over medium heat. Lightly grease with sunflower oil if needed. Cook each pancake for 1–2 minutes per side, or until golden brown with darker spots.
• Serve the Moroccan pancakes with butter and jam, or with any other topping you prefer.

For the risotto:

• In a deep saucepan over medium heat, add the olive oil, onion, garlic, and thyme. Cook until softened and lightly caramelized, about 4 minutes.
• Add the Arborio rice and sauté for 2 minutes, stirring constantly to coat the grains.
• Deglaze with the white wine. Once the alcohol has evaporated, stir in the saffron and ¼ of the vegetable broth.
• Continue cooking the risotto by adding broth in batches, stirring continuously, and allowing each addition to be absorbed before adding more.
• Once the rice reaches a creamy consistency (making sure it still holds some bite), remove the pan from the heat and stir in the Parmesan, butter, salt, and pepper.

For the sausage:

• In a separate pan, heat a bit of olive oil over high heat. Add the sausage slices and cook until browned and crispy on both sides.

To serve:

• Spoon the risotto onto plates, top with the cooked sausage, and finish with a pinch of saffron powder for extra color and aroma.

Prepare the tart crust:

• In a large bowl, combine the flour, powdered sugar, salt, and cold butter. Using your fingertips (or wearing disposable gloves), rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
• Then add the egg and vanilla, and continue mixing with your hands until a dough forms. Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 200°C (390°F), convection setting.
• Once the dough is ready, butter and flour two sheets of parchment paper and roll the dough between them with a rolling pin into a round shape, 27 cm/ ~10.5 inch in diameter. If the dough sticks, add a little more flour.
• Next, transfer the dough into a buttered and floured 26 cm/~10 inch round tart pan with a removable base, pressing it well to stick to the pan. Prick the entire surface of the dough with a fork.
• Immediately cover the dough with beans or lentils to weigh it down, and bake in the oven for 10 minutes. Remove from oven and set aside.

Make the filling:

• In a bowl, combine the cream cheese, sugar, egg, vanilla extract, and whisk until the mixture becomes smooth and fluffy.

Assemble the tart:

• Spread the cream cheese filling evenly over the pre-baked crust. Arrange the pear slices on top in a decorative pattern.
• Lower the oven temperature to 180°C (356°F) and bake for 40–45 minutes, or until the filling is set and the pears are tender.

Finish and serve:

• Let the tart cool completely, then refrigerate for at least 4 hours.
• After 4 hours, remove the tart from the fridge, sprinkle with cinnamon, cut into pieces, and serve.

• Preheat the oven to 180°C (356°F), using convection mode if available.

For the Potatoes:

• In a large bowl, combine the baby potatoes, sweet potato, paprika, oregano, garlic powder, salt, pepper, and olive oil. Toss well to coat.
• Spread the potatoes evenly on a baking tray and roast for 25–30 minutes, or until golden and tender.

For the Sauce:

• While the potatoes roast, prepare the sauce. In a food processor, blend the yogurt, tahini, lemon juice, olive oil, water, salt, and pepper until smooth. Adjust water to reach desired consistency.

For serving:

• To serve, drizzle the sauce over the roasted potatoes and finish with chopped parsley, a drizzle of olive oil, and a generous sprinkle of sesame seeds.

Prepare the crust:

• In a large bowl, combine the flour, salt, sugar, and cold butter. Using your fingertips (or wearing gloves), rub the butter into the flour until the mixture resembles coarse crumbs.
• Add the ground walnuts and egg. Mix and knead just until a smooth dough forms.
• Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 1 hour.
• Roll the chilled dough between two floured sheets of parchment paper, adding more flour if it sticks.
• Transfer the dough to a 26 cm (10 inch) tart pan with a removable base. Press it into the bottom and sides, then prick all over with a fork. Refrigerate for another 30 minutes.
• Preheat the oven to 190°C (375°F), using convection mode if available.
• Line the chilled tart shell with parchment paper and fill with pie weights (or dried beans/lentils). Bake for 20–25 minutes, or until golden. Remove from oven and let cool.

Prepare the filling:

• Puree 5 of the peeled peaches in a food processor. Transfer to a saucepan with the water, sugar, lemon juice, and cornstarch.
• Simmer over low heat, whisking constantly, until the mixture thickens. Remove from heat and transfer to a bowl.
• Chop the remaining 3 peaches and stir them into the thickened mixture with a wooden spoon.

Assemble the tart:

• Pour the peach puree mixture (without the chopped peaches) into the cooled tart shell and spread evenly.
• Arrange the peach slices decoratively on top.
• Refrigerate the tart for at least 3 hours to set.

Prepare the glaze:

• Blend the peach jam and water in a food processor until smooth. Transfer to a small saucepan and bring to a boil.
• Brush the cooled tart with the glaze before serving.

Prepare the pizza base:

• Preheat the oven to 220°C / 430°F (top and bottom heat) and place a baking sheet upside down in the oven to heat.
• Divide the pizza dough into two equal parts. On a floured surface, roll out each portion into a round (approx. 15 cm / 6 inches wide). Drizzle lightly with olive oil.
• Carefully flour the hot baking sheet, place the dough rounds on it, and bake for 15–20 minutes, or until golden brown and crisp.

Make the meatballs:

• In a large bowl, combine all meatball ingredients except the sunflower oil. Mix thoroughly by hand until well combined.
• Shape into small meatballs and fry in sunflower oil over medium heat until browned and cooked through.
• Transfer to a plate lined with paper towels to drain excess oil.

Cook the sauce:

• Heat a small saucepan over medium heat. Add olive oil, onion, and garlic. Sauté for about 5 minutes until softened.
• Stir in the tomato paste and cook for another 2 minutes.
• (Optional) Deglaze with white wine and cook until the alcohol evaporates.
• Add water and honey, season with salt and pepper, and simmer for 10 minutes until slightly thickened.

Assemble and Serve

• Place the baked pizza bases on serving plates.
• Spread the warm tomato sauce over each base.
• Top with the meatballs and scatter the Graviera cheese pieces over the top.
• Melt the cheese using a kitchen blowtorch or place under a broiler for 1–2 minutes, until bubbly and golden.
• Serve immediately while hot.

Prepare the Almonds:

• In a small saucepan over low heat, toast the almond kernels until they become lightly golden, taking care not to burn them. Once they start to color, turn off the heat, sprinkle with ground cinnamon and cloves, stir well, and set aside.

Mix the Cornstarch Base:

• In a large bowl, whisk together the water, 500 g (2 ½ cups) of granulated sugar, cornstarch, and sunflower oil until the cornstarch is completely dissolved and no lumps remain.

Make the Caramel:

• Heat a large pot over medium heat. Gradually add the remaining 300 g (1 ½ cups) of granulated sugar in batches, allowing each batch to melt and caramelize before adding the next. Stir constantly with a wooden spoon to prevent burning.
• Once all the sugar has melted into a golden caramel, remove the pot from the heat.

Combine the Mixtures:

• Carefully and slowly pour the cornstarch mixture (water, sugar, cornstarch, and oil) into the hot caramel, stirring constantly. Be cautious of steam and splatters.
• Return the pot to medium heat and continue stirring continuously until the mixture thickens and becomes smooth.
• Once the mixture thickens and reaches a high temperature, remove from heat but continue stirring for another minute to ensure it sets properly.

Add the Almonds:

• Stir the toasted almonds into the thickened halvah mixture until evenly distributed.

Set the Halvah:

• Grease a 20×20 cm (8×8 in) square baking tray with olive oil.
• Pour the halvah mixture into the tray and use a spatula to spread it evenly.
• Allow the halvah to cool completely at room temperature.

Caramelize the Top:

• Once cooled, sprinkle the top of the halvah generously with granulated sugar.
• Using a kitchen torch, caramelize the sugar until it melts and forms a golden, glassy crust.

Serve:

• Allow the caramelized top to cool and harden completely.
• Cut the halvah into squares and serve. Enjoy!

• Preheat the oven to 200°C/390°F, convection mode.

For the eggplants:

• Cut each eggplant into four pieces, slicing down from the top but stopping just before the stem so the pieces stay connected
• Place them in a baking dish, drizzle with olive oil, and season with salt and pepper.
• Roast for 30–35 minutes, or until tender and slightly caramelized.

For the basmati rice:

• In a pot of boiling water, add the basmati rice with salt, pepper, and a drizzle of olive oil. Stir once, reduce heat, cover, and simmer until the rice is cooked and fluffy. Drain if needed.

For the harissa sauce:

• In a food processor, add the harissa, Florina peppers, a little olive oil, salt, and pepper. Blend until smooth. Adjust seasoning to taste. Set aside.

For the feta mousse:

• After cleaning the food processor, add the yogurt and feta, and blend until smooth and creamy.

For the assembly:

• Spoon a layer of basmati rice onto each serving plate.

  Place one eggplant on top, gently fanning it open over the rice and top with a generous spoonful of harissa sauce and a dollop of feta mousse.

  Finish with a drizzle of olive oil and freshly ground pepper.

Enjoy!

• Lay out the phyllo sheets individually on a surface and let them dry thoroughly for about 2 hours. Once dry, crumble them into coarse pieces and transfer them to a large bowl. Set aside.
• Preheat oven to 160°C/ 320°F, at convection mode.
• Prepare the oranges: Poke the surface of 2 oranges with a fork. Place them in a saucepan with water and simmer over medium heat until very soft. Once tender, remove them from the heat and let them cool.

  Note: You will use a total of 4 oranges for this recipe — 2 for puréeing and 2 for juicing later.
• Once the oranges are cool, squeeze out as much juice as possible and set it aside. Then, blend the oranges into a smooth purée using a food processor.
• In a large bowl, whisk together the eggs and granulated sugar until the mixture is light and pale. Add the strained yogurt, sunflower oil, baking soda, baking powder, vanilla extract, orange blossom water, and the orange purée. Mix well.
• Squeeze the juice from the remaining 2 oranges and add it to the bowl, stirring to combine.
• Toast the slivered almonds in a small pan over medium to high heat until golden brown. Once toasted, add them to the bowl with the rest of the mixture.
• Gradually fold in the crumbled phyllo dough using a spatula, ensuring everything is well combined. The mixture should be thick but evenly moistened.
• Grease and flour a rectangular baking pan (approximately 34x25cm / 13x10in). Pour the mixture into the pan and spread it evenly.
• Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy. Remove from the oven and let it cool.

For the syrup:

• In a small saucepan over medium-low heat, combine the water, granulated sugar, cinnamon stick, and the reserved orange juice. Bring to a boil, then reduce heat and simmer for 1-2 minutes until the syrup thickens slightly.
• Once the pie has cooled slightly, use a knife to lightly score the surface of the pie. This will help the syrup soak in better. Pour the warm syrup over the cooled pie, allowing it to soak in.

  Allow the pie to rest for at least 30 minutes to absorb the syrup fully.

For serving:

• Cut the pie into pieces and serve with a scoop of ice cream, if desired. The texture should be moist but not soggy, with a crisp golden top.

• Heat a pan over medium-high heat then add a little olive oil and the chicken pieces. Season with salt and pepper and cook until golden brown on both sides.
• Add the cherry tomatoes and garlic, and sauté for an additional 2 minutes.
• Add the spinach, heavy cream, chicken broth, and oregano. Season with additional salt and pepper if needed. Simmer until the sauce thickens slightly.
• Remove from heat. Sprinkle with grated Parmesan, stir to combine, and serve warm.