Prepare the herbs:

• Thinly slice the kaffir lime leaves. Cut the lemongrass into thin rings. Slice the galangal thinly, then finely chop. Slice the shallots. Set all the herbs aside.

Stir-fry the herbs:

• Heat the oil in a wok or large frying pan over medium heat. Once hot, add the prepared herbs and stir-fry until fragrant.
• Add the Thai chili paste (Nam Prik Pao) and stir to combine well with the herbs.

Cook the prawns:

• Add the prawns that have been peeled, deveined, and butterflied. Stir-fry until just cooked through.

Add the rice & season:

• Add the cooked jasmine rice. Use a spatula to break up any clumps and stir-fry to mix thoroughly with the other ingredients.
  
• Season with fish sauce, sugar, and lime juice. Taste and adjust the flavor to be a balance of sour, salty, and spicy. For extra heat, add sliced bird’s eye chilies if desired.

Finish and serve:

• Stir-fry a little longer until everything is well combined, then turn off the heat. Plate and garnish as desired before serving.

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 Pineapple Shell: Slice the pineapple in half lengthwise. Score the flesh in a criss-cross pattern, then scoop it out. Dice the pineapple flesh into bite-sized pieces and set aside. Reserve the shell for serving.
• Stir-Fry the Aromatics & Proteins: Heat a large pan or wok over medium heat. Add butter, then stir in the garlic and onion until fragrant.

  Add Chinese sausage, ham, and shrimp. Stir-fry until the shrimp is just cooked through. Remove the shrimp and set aside.
• Scramble the Eggs: Crack the eggs into the pan and gently stir until softly scrambled.
• Add Rice & Vegetables: Add the cooked rice and stir-fry until the grains are separated. Then add the mixed vegetables and diced pineapple. Mix well.
• Season: Season with light soy sauce, seasoning sauce, salt, pepper, and curry powder. Stir until everything is well mixed.
  
• Add raisins and return the shrimp to the pan. Stir quickly over high heat for a few more seconds.
• Assemble & Serve: Turn off the heat. Spoon the fried rice into the hollowed pineapple shell. Top with roasted cashew nuts, pork floss, and chopped spring onions if desired. Serve hot.

Prepare the Sticky Rice:

• Rinse the sticky rice several times until the water runs clear. Soak overnight (or for at least 6 hours).
• Bring water to a boil in a steamer.
• Drain the soaked rice and wrap it in cheesecloth. Steam over boiling water with 1–2 pandan leaves on top (optional) for about 30 minutes, or until the rice is tender and translucent.

Make the Coconut Syrup:

• Set aside ¾ cup (150 ml) of the coconut milk for the topping.
• In a small pot, combine the remaining coconut milk with sugar and 1 tsp of salt. Add 2–3 pandan leaves (optional).
• Heat gently over medium-low, stirring until the sugar fully dissolves. Do not let it boil hard. Remove from heat and discard pandan leaves.

Mix the Rice:

• Transfer the hot sticky rice to a large bowl. While still warm, pour the sweetened coconut milk over the rice.
• Stir to combine, then cover and let rest for 15 minutes so the rice can absorb the coconut flavor.

Make the Coconut Cream Topping:

• In a small saucepan, whisk together the reserved ¾ cup of coconut milk, rice flour, and the remaining ¼ tsp salt.
• Cook over low heat, stirring constantly, until slightly thickened and gently bubbling. Remove from heat.

To Serve:

• Scoop the sticky rice onto a plate.
• Drizzle with the coconut cream topping.
• Serve alongside sliced ripe mango.
  

For the Sauce:

• Combine all ingredients in a small saucepan or skillet.
• Cook over medium heat, stirring until the sugar is fully dissolved.
• Simmer for about 5 minutes until the sauce thickens slightly.
• Turn off the heat and let it cool.

For the stir-fry:

• Soak rice noodles in room temperature water for 15 minutes. Drain and set aside.
• Heat a little oil in a wok or pan. Sear the prawns until almost cooked through, then remove and set aside. (Tip: Lightly press the shrimp heads to release their flavorful fat.)
• In the same pan, add a bit more oil. Stir-fry shallots, tofu, dried shrimp, and salted radish until fragrant. Push to one side, crack in the egg, and scramble.
• Add the soaked noodles and prepared Pad Thai sauce. Stir-fry until noodles are soft and well coated. Add a splash of water if needed to soften the noodles.
• Add back the prawns, then toss in bean sprouts and garlic chives. Stir just until just combined, then remove from heat.
  
• Plate the Pad Thai and top with the prawns. Serve with fresh bean sprouts, lime, crushed peanuts, and chili flakes on the side.

Cook the Rice

• In a pot, bring 2 liters (2 quarts) of water to a boil.
• Add washed rice, 2 teaspoons salt, and the cardamom pods to the boiling water. Stir to prevent sticking.
• Reduce heat to medium-low and cook until tender (about 10 minutes).
• Drain the rice, discard the cardamom pods, and set aside.

Prepare the Meat Mixture

• In a large pan, heat ghee over medium heat.
• Sauté chopped onion and grated garlic until soft and fragrant.
• Add the ground beef and 2 teaspoons salt, cooking until browned.
• Stir in seven-spice mix and cook for another 2 minutes to enhance flavor.
• Add frozen peas, cover, and cook for 15-20 minutes. If the mixture starts sticking, add a little water.

Combine Rice and Meat:

• Once the meat is cooked, mix in the cooked rice and stir until well combined.
• Garnish with toasted pine nuts and chopped parsley.

Prepare the Yogurt Sauce:

• In a bowl, mix yogurt, grated garlic, salt, pepper, and dried mint until smooth.
• Serve alongside the rice dish.

• Heat a saucepan over medium heat, add a little olive oil and the chopped onion, and sauté for 1-2 minutes.
• Add the rice with black quinoa and sauté for 1 minute to seal it.
• Pour in the vegetable broth, add the turmeric, stir, and bring to a boil for 15-20 minutes, until the rice absorbs the liquid.
• Remove the saucepan from the heat, transfer the rice to a large bowl, and add the dried plums, dried apricots, pomegranate seeds, salt, and pepper. Mix well.
• Serve the salad, garnished with pomegranate seeds and crushed Aegina pistachios.

• Start by preparing the vegetable stock. Add four cups of boiling water to a heatproof bowl and add one vegetable stock cube.
• Heat the olive oil over medium heat, then add the chopped onion. Sauté the onion until translucent, then add the rice and cook for one minute over medium heat.
• Add the baked pumpkin puree and a teaspoon of salt. Stir.
• Add one third of the vegetable stock, stirring continuously. When the rice has absorbed the liquid, add the second third of the stock and so on until the rice is done. Stir continuously.
• Finally, with the risotto still on the heat, add the butter. Once the butter has melted, stir in the grated Parmesan.
• Serve garnished with fresh basil/amber leaves and grate Parmesan cheese on top.
• Serve with a glass of rosé or white wine. Enjoy!

• Heat the olive oil in a pot on high heat.
• Add the onion and spring onions, lower the heat to medium, and sauté for 3-4 minutes until softened. Add the rice and sauté for another 1 minute.
• Add the broth and the diced tomatoes, lower the heat to medium, and cook for 20 minutes. Be sure to stir every 2 minutes to prevent the rice from sticking to the bottom.
• In the last 5 minutes of cooking, add the spinach and leave it to steam for a short while. Season with salt and pepper.
• When ready, add the dill, mix and serve.

• Place a deep frying pan on medium heat. Once it’s heated, pour a touch of olive oil, the onion, and the thyme. Sauté until the onion softens.
• Add the rice and sauté, ensuring it’s well-coated.
• Gradually add the vegetable broth using a spoon, stirring well. Allow each portion to be absorbed before adding the next. Repeat until all the broth is used. Toward the end, reduce the heat slightly and test the rice to achieve the desired texture.

For the pea pesto:

• In a food processor, combine peas, valerian, vegetable stock, mint leaves, and season with salt and pepper. Pulse until a smooth paste is formed.
• Introduce the pea pesto to the pan, give it a good stir, and let it simmer for a minute.

For the prawns:

• Simultaneously, heat a pan over medium-high heat. Once hot, add a drizzle of olive oil, the prawns, and cook until golden brown. Set them aside for serving.
• Incorporate the peas into the risotto, stir, and remove the pan from the heat. Add Parmesan, lemon zest, lemon juice, and butter. Season with salt and pepper, and then stir constantly until it reaches a delightful creamy texture.
• Serve the pea risotto alongside the prawns, garnished with a few valerian leaves and a sprinkle of freshly ground pepper.

• Place a pan over medium heat and let it warm up. Add a little olive oil and the onion, and sauté for about 3-4 minutes until caramelized.
• Add the rice and sauté for another 2-3 minutes.
• Deglaze with wine and allow the alcohol to evaporate.
• Pour in the broth in batches and mix with a wooden spoon at regular intervals.
• Repeat the process until the fluid is absorbed and the rice is cooked.
• Remove from the heat, season with salt and pepper, add the strawberries, butter, Parmesan and balsamic vinegar, and stir constantly with a wooden spoon to give it a creamy texture.
• Serve the risotto with extra strawberries and salad.

Prepare the Filling:

• Combine the ground beef, rice, onions, tomatoes, tomato paste, sunflower oil, red pepper flakes, dried mint, black pepper, cumin, and salt in a large bowl. Mix thoroughly.

Prepare the Dolma:

• Trim the woody stems from the grape leaves, ensuring the leaves remain intact. Place shiny side down on a clean surface.
• Place about one or half a tablespoon of the prepared filling in the center of each grape leaf, adjusting the amount based on leaf size.
• Fold the stem side over the filling, then fold the right and left edges over the stem side, and roll it up slightly firm. Repeat until all leaves are filled.
• Place the stuffed grape leaves in layers neatly and tightly in a large pot.
• Place extra open leaves over the dolma to cover them.
• In a small bowl, mix the tomato paste with 2-3 cups of water. Pour this mixture over the dolma until they are completely covered.
• Place a small heatproof plate on top of the dolmas to prevent movement during cooking. Cover the pot with a lid.
• Cook on medium heat until the water comes to a boil, then reduce the heat to low and continue cooking for about 1 hour or until most of the water is absorbed. Allow the dolmas to rest for 10-15 minutes after cooking.
  
• Serve warm or at room temperature, accompanied by plain yogurt.