recipes

• Preheat oven to 190°C (375°F).
• Grease and lightly flour the madeleine mold.
• Melt the butter and set aside.
• In a mixing bowl, whisk eggs and sugar until pale and fluffy.
• Add vanilla extract, blood orange zest, and juice.
• Sift flour into the egg mixture and gently fold until just combined.
• Slowly pour in the melted butter, folding gently.
• Fill each madeleine mold cavity about three-quarters full.
• Bake for 10-12 minutes, or until golden and springy to the touch.
• Remove from oven and let cool slightly before removing from mold.
• Dust with powdered sugar and serve warm.

• Wash and thinly slice the courgettes using a mandoline or sharp knife.
• Arrange the courgette slices on a serving platter.
• In a mixing bowl, whisk together lemon juice, lemon zest, and olive oil.
• Season with salt and pepper.
• Drizzle the lemon dressing over the courgette slices.
• Shave Parmesan cheese over the courgette.
• Garnish with fresh mint leaves.
• Serve immediately.

• Preheat oven to 200°C (400°F).
• Line a baking sheet with parchment paper.
• In a mixing bowl, combine breadcrumbs, minced garlic, and pine nuts.
• Add 2 tablespoons of olive oil and mix well.
• Rinse and pat dry the sardines.
• Arrange sardines on the baking sheet.
• Drizzle remaining olive oil over the sardines.
• Sprinkle the breadcrumb mixture over the sardines.
• Season with salt.
• Bake for 15-20 minutes, or until sardines are cooked and breadcrumbs are golden.
• Garnish with fresh parsley and lemon wedges.
• Serve immediately.

• Preheat oven to 180°C (350°F).
• Grease and line a 9×13 inch baking dish.
• Melt butter, golden syrup, and honey in a saucepan over low heat.
• Stir in brown sugar until dissolved.
• Remove from heat and mix in the oats.
• Press the mixture firmly into the prepared baking dish.
• Bake for 20-25 minutes, or until golden brown.
• Let cool completely before cutting into squares.

• Preheat oven to 200°C (400°F).
• Grease four ramekins with butter and dust with powdered sugar.
• Melt the dark chocolate in a double boiler or microwave.
• Separate the eggs, placing yolks in one bowl and whites in another.
• Whisk egg yolks with half the sugar until pale and creamy.
• Whisk egg whites with remaining sugar until stiff peaks form.
• Fold melted chocolate into egg yolk mixture.
• Gently fold in the whipped egg whites.
• Place a cube of white chocolate in the center of each ramekin.
• Pour the chocolate mixture into the ramekins, filling about three-quarters full.
• Bake for 12-15 minutes, or until soufflés are puffed and slightly firm.
• Dust with powdered sugar and serve immediately.

• Preheat oven to 180°C (350°F).
• Line muffin tin with cupcake liners.
• In a bowl, cream butter and sugar until light and fluffy.
• Beat in eggs one at a time.
• Stir in lemon zest and lemon extract.
• Alternately add flour and milk, mixing until just combined.
• Fill cupcake liners 2/3 full.
• Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
• Let cupcakes cool completely.

For the Lemon Curd Filling:

• In a saucepan, combine lemon juice, sugar, and egg yolks.
• Cook over medium-low heat, stirring constantly, until thickened.
• Stir in butter and cook until melted.
• Let cool completely.
• Core the center of each cooled cupcake and fill with lemon curd.

For the Meringue Topping:

• In a heatproof bowl set over a saucepan of simmering water, combine egg whites, sugar, and cream of tartar.
• Whisk until sugar dissolves and mixture is warm.
• Remove from heat and beat with an electric mixer until stiff, glossy peaks form.
• Pipe or spoon meringue onto each cupcake.
• Lightly torch the meringue with a kitchen torch, or broil for 1-2 minutes until golden.
• Serve immediately.

• Preheat oven to 200°C (400°F).
• Pat the beef tenderloin dry and season generously with salt and pepper.
• Heat olive oil in a roasting pan over medium-high heat.
• Sear the tenderloin on all sides until browned, about 2-3 minutes per side.
• Add garlic, rosemary, and thyme to the pan.
• Roast in the preheated oven for 20-25 minutes for medium-rare, or until the internal temperature reaches 52-54°C (125-130°F).
• Remove the tenderloin from the pan and let it rest for 10 minutes.
• While the tenderloin rests, make the gravy.
• Place the roasting pan on the stovetop over medium heat.
• Add the red wine and deglaze the pan, scraping up any browned bits.
• Add the beef stock and bring to a simmer.
• In a small bowl, whisk together the flour and 2 tablespoons of melted butter to make a roux.
• Whisk the roux into the simmering gravy.
• Cook, stirring constantly, until the gravy has thickened.
• Season with salt and pepper to taste.
• Slice the tenderloin and serve with the red wine gravy.

• Preheat oven to 190°C (375°F).
• Pat the chicken dry with paper towels and season inside and out with salt and pepper.
• Place lemon and clementine slices, garlic, rosemary, and thyme inside the chicken cavity.
• In a small bowl, whisk together olive oil, Grand Marnier, and orange juice.
• Place the chicken in a roasting pan and brush with the Grand Marnier glaze.
• Arrange the remaining citrus slices around the chicken.
• Roast for 1 hour 15 minutes, or until the chicken is cooked through and the juices run clear, basting every 15 minutes with the glaze.
• Remove chicken from the oven and let it rest for 10 minutes before carving.
• Serve the chicken with the roasted citrus and pan juices.

• Heat vegetable oil in a large skillet or wok over medium-high heat.
• Pan-roast cod fillets for 3-4 minutes per side, or until cooked through and golden brown.
• Remove and set aside.
• In the same skillet, add garlic, ginger, and lemongrass paste.
• Cook for 1 minute.
• Stir in red curry paste and cook for 1 minute.
• Add coconut milk, vegetable broth, soy sauce or fish sauce, sugar, and lime juice.
• Bring to a simmer and cook for 5 minutes.
• Add sliced red bell pepper and cook for 2 minutes.
• Return cod fillets to the skillet and gently heat through.
• Garnish with fresh cilantro.
• Serve immediately.

• In a small saucepan, combine apricots, water, sugar, cinnamon stick, cardamom pods, cloves, and star anise.
• Bring to a simmer and cook for 15-20 minutes, or until apricots are tender but still hold their shape.
• Remove cinnamon stick, cardamom pods, cloves, and star anise.
• In a large saucepan, combine milk and rice.
• Bring to a simmer over medium-low heat, stirring occasionally.
• Cook for about 45-60 minutes, or until rice is tender and the pudding has thickened.
• Stir in saffron water and orange blossom water.
• Add cream and stir until well combined.
• Cook for another 5 minutes.
• Ladle rice pudding into serving bowls.
• Top with the spiced apricots.
• Serve warm or chilled.