1. For the sweet potato crostini wash the sweet potato and cut into 1 cm slices. Preheat the oven to 180°C. Coat the slices with olive oil and arrange them on a baking tray. Season to taste with salt. Put them in the oven and let them roast for 30 minutes. Turn them over after 15 minutes. 

2. In the meantime prepare all your topping. Wash and prepare your asparagus and broccoli. Bring some water to a boil in a saucepan and cook the asparagus and broccoli for 3 minutes. Drain under cold water and set aside. 

3. For the avocado cream mix avocado with juice of half a lime, pepper, salt and chili flakes in a high speed blender. For the sour cream sauce mix sour cream with juice of half a lime, salt and pepper. 

4. Bring water in a small saucepan to a boil. Add a tablespoon of salt and add your quail eggs as soon as it is boiling. Let them boil for 2,5 minutes for a soft quail egg. 

5. Now start assembling your sweet potato crostini. Also, add all your favourite extra ingredients!

1. Prepare the pork fillet. Clean the pineapple, remove the core and cut lengthwise into slices. Wash and cut the celery into 5 cm sticks. Heat up coconut oil in a pan and cook the pork, pineapple and celery in a char-grill pan over medium heat. Keep on turning occasionally, it will take about 15 minutes until pork is perfect. Take out the pork fillet and let it rest in foil for about 5 minutes. 

2. For the curry sauce mix coconut milk, curry powder, grated ginger, lime juice, rice syrup and kaffir lime leaves in a high speed blender. Season to taste with salt and pepper.

3. Cut the pork fillet in slices and arrange it with pineapple slices on a big plate. Sprinkle with thai basil and drizzle curry sauce over it. Serve with delicious jasmine rice!

1. Peel the papaya and using a mandoline or fine slicer, slice the papaya into fine matchsticks. Also peel the carrots and slice them thinly. In a bowl, add sliced papaya and carrots and season with 1 tsp salt and let it rest for about 5 minutes. 

2. For the dressing mix rice vinegar, fish sauce, juice of fresh lime, rice syrup, sesame oil and water. Mix together until rice syrup is dissolved. 

3. Add the dressing to the papaya and carrot slices and mix gently. Add the prawns prawns and herbs and season to taste with salt or if you prefer soy sauce. 

4. We are now going to prepare the bird’s eye chilis, if you have disposable gloves please wear them. Remove the seeds from bird’s eye chilis and finely chop them. Add as much chili slices to the salad as you can handle. 

5. Let the salad marinade for 10 minutes. Serve with roasted peanuts on top! Bon Appetit!

1. Start with soaking the shiitake mushrooms in 70 ml warm water. After about 30 minutes, drain mushrooms but keep the water. Cut the mushrooms in slices and cut off the stems because they are too hard. 

2. Go on with roasting the unsalted peanuts under constant stirring for about 5 minutes. Set aside and let them cool down a bit. 

3. Peel and chop the ginger into slices. Wash and roughly chop coriander, keep the roots. Wash, pad dry the thai basil and pick the leaves of the stalk. We are now going to prepare the bird’s eye chilis, if you have disposable gloves please wear them. Remove the seeds from bird’s eye chilis and finely chop them. Wash, peel and cut the carrots in slices. Open the bamboo shoots, drain the water and set aside.

4. Now add the roasted peanuts, coriander roots, ginger, half of the bird’s eye chilis, kaffir lime leaves, coconut milk, soy sauce, salt, juice of 1 lemon and the water from the shiitake mushrooms into a high speed blender and blend about 3 minutes or until smooth. 

5. Wash, pad dry the chicken breast and cut into 2 cm cubes. 

6. Heat up your creamy peanut coconut mix in a large saucepan and add the veggie or chicken stock. Bring quickly to a boil and then reduce heat to medium high. Now add the shiitake mushrooms, chicken cubes, carrots and bamboo shoots to soup and simmer for about 10 minutes. Season to taste with salt or soy sauce. 

7. Prepare the vermicelli rice noodles according to package instructions.

8. Just before you are ready to serve add the baby spinach to soup and stir in. Divide the vermicelli to your soup bowls and add the soup. Top with coriander, thai basil, roasted peanuts and if you like it extra hot with a few slices of chili. Bon Appetit!

1. Wash, pad dry the radicchio and cut into bite size leafs. Wash the radishes and slice them in thin slices. Wash the fennel and slice them very thin with a mandoline. Wash and peel the carrots and also slice them thinly with a mandoline. 

2. Fillet the grapefruit and keep the grapefruit juice and fillets. 

3. For the dressing mix grapefruit juice white wine vinegar, rice syrup, dijon mustard, salt, pepper and olive oil. Stir well and put aside.

4. Add all of your salad ingredients to your plates and drizzle with some olive oil, sprinkle the roasted walnuts over it and serve! Bon appetit!

1. Wash the coriander, pad dry and cut roughly.

2. Mix the avocado, edamame, juice of a lime, olive oil and coriander in a bowl and blend with a hand-held blender until smooth. 

3. Season to taste with salt, pepper and dried chili flakes. Serve with crisps, taco chips or veggies or enjoy it as a bread spread.  

1. For the orange dressing: fillet orange and press the juice out of the remaining part. Put the orange fillets aside. Wash, pad dry the parsley and chop it fine. Now mix olive oil, white wine vinegar, rice syrup, mustard, salt, pepper, the freshly squeezed orange juice and the chopped parsley. 

2. Preheat the oven to 170°C. Peel the sweet potato and cut it into 3 cm cubes. Put the sweet potato cubes into an oven dish and add 2 tbsp of olive oil. Season to taste with salt and pepper. Put the sweet potatoes into the oven and roast them for about 20 minutes. 

3. In the meantime prepare the duck breast. Score the skin of the duck breast with a sharp knife and season well with salt and pepper. Heat up a non-stick frying pan and place the duck breasts skin-side down. Fry for about 6-7 minutes, then turn and add the thyme, cinnamon stick and butter. Let the butter melt and then transfer everything to a small oven dish. Finish in the oven for 5-6 mins for pink or 10-12 mins for well done. When the duck is ready take it out of the oven and then rest for 5 mins.

4. Meanwhile wash the fennel and cut it into thin slices. Wash the lambs lettuce and raddicchio and pad dry. 

5. Thinly slice the duck breast on a chopping board.

6. Arrange the salad, roasted sweet potato cubes, orange fillets, fennel slices on your plates. Drizzle with orange dressing and arrange the slices of duck breast on your plates. 

1. Bring a pot of salted water to a boil. Peel and cook prawns in boiling water until they are pale pink, takes about 5 minutes. Take them out, drain them under cold water and set aside. 

2. Bring another small pot of salted water to a boil and blanch the sugar snaps for about 4 minutes. Take them out, drain them under cold water and set aside.

3. Peel the sweet potato and cook in a small pot for about 15 minutes. When soft, drain the water add butter and the milk and mash the potatoes with a potato masher. If you prefer a more delicate puree, press through a sieve. Season to taste with salt and a pinch of nutmeg. Put a lid on your sweet potato puree and set aside. 

4. Wash and cut the cucumber in 2 cm cubes. If you have a rotary cutter, cut little balls out of the cucumber. Wash the tomatoes and remove seeds inside. Cut the tomato in 2 cm cubes and set aside with the cucumber. 
   Prepare the avocado and also cut into 2 cm cubes. 

5. Wash the coriander and pad dry. Chop half of the bunch and keep the rest for decoration. Chop the habanero chili. 

6. Sqeeze the limes with lemon squeezer. 

7. Now take out the fish of the fridge. Clean, wash and pad dry the fish. Cut it in 2 cm cubes and add it to a metal bowl with your prawns. Now season with salt and pepper. Mix together properly for a minute and then add 3/4 of the lime juice. Again give it a good stir. Now add the avocado, tomatoes, cucumber and sugar snaps. Mix together. Now season to taste with your chopped chili (careful), salt, pepper and chopped coriander. If needed add a bit more lime juice. 

8. Put some of the sweet potato puree on your plates and add the ceviche. Decorate with fresh coriander and serve with tortilla chips! Bon Appetit!

1. Melt the butter in a medium size pan and stir in the Aleppo pepper. Let it come to a boil and then remove from heat. 

2. Wash, pad dry and roughly chop the herbs. Mix them in a small bowl with juice of half a lime. 

3. Now prepare the poached eggs. Bring a pot of water to a boil and add 2 tsp of salt and 2 tbsp white wine vinegar. Crack eggs individually into a ramekin or cup. Create a gentle swirl in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water. Leave to cook for three minutes. Remove with a dipper and drain onto kitchen paper.

4. Spoon greek yoghurt onto your plates. Top with poached eggs, drizzle Aleppo pepper butter over it and sprinkle with herbs salad. Serve with some fleur de sel and toasted baguette. 

spicy chicken kebabs

1. In a bowl mix sambal oelek and olive oil and add the chicken filets. Cover and marinade for at least 1 hour. Soak wooden skewers in water to avoid burning and so the filets come off easily. 

2. Heat up some olive oil in a grilll pan and add the chicken skewers. Grill for about 8-10 minutes. 

tahini yoghurt sauce

1. In a small bowl mix together greek yoghurt, tahini, lime juice, salt and pepper. If the sauce is too thick add a bit of water. 

raw broccoli tabouleh

1. Wash and roughly chop the broccoli. Put it into your highspeed blender and process until it’s the size of couscous. 

2. Cook the couscous according to the package instructions. 

3. Wash, pad dry and chop the mint and parsley. Wash the cucumber, remove the cucumber seeds and cut into 1 cm cubes. Was the tomatoes and cut in half. Chop the roasted nuts. 

4. In a big bowl mix the raw broccoli, couscous, parsley, mint, cucumber, cherry tomatoes and nuts. Add olive oil, lime juice and season to taste with salt and pepper. 

5. Divide on your plates, serve with grilled chicken kebabs and the tahini yoghurt sauce. Enjoy!