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. Cook the jasmine rice according to the package instructions. 

2. Combine minced meat and bread crumbs chopped ginger and chopped coriander in a bowl. Season to taste with sambal oelek and soy sauce and mix well with your hands. Add sesame seeds and divide into 4 same size patties. Let them rest for about 30 minutes in your fridge. 

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

4. Meanwhile peel and cut the pineapple into small slices. 

5. For the dressing mix the ingredients well together and season to taste.

6. Before serving marinade green papaya and pineapple in the dressing. 

7. Heat up some vegetable oil in a pan over medium-high heat and add patties once hot. Fry them on each side for about 2-3 minutes, or until browned and cooked through. Put the patties out and wipe out pan with paper towels. Add some more vegetable oil and fry the eggs over medium heat until cooked to your liking. 

8. Divide some jasmine rice on your plates, add patties and fried egg and top with green papaya pineapple salad. Drizzle with the rest of the dressing and sprinkle with coriander and sesame seeds. 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. Cook the somen noodles according to the package instructions. 

2. Wash the cucumber and cut it lengthwise into 0,5 cm stripes or use a mandoline. Put the cucumber stripes aside and season with salt. Wash the herbs, pad dry and pick the leaves off the stalks. Wash and cut the okra into 2 cm pieces. Wash the chili and cut into thin slices. 

3. Heat up the coconut oil in a pan and when ready add the freshly minced beef. Stir gently and add the sambal oelek. Cook for about 7 minutes, add the okra. Season to taste with sesame oil, soy sauce, juice of a fresh lime, salt and pepper and and cook for another 7 minutes.

4. Arrange somen noodles on your plates and add the spicy beef. Top with  cucumber stripes and fresh herbs. Sprinkle with roasted black sesame seeds and serve with half a lime. Bon appetit!

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. Add your chicken stock to a medium size pot and add the chicken. Peel and cut the ginger and add it to the pot. Heat it up and let it simmer over medium heat for about 15 minutes, until your chicken breast is done. Put it aside and let it cool down.

2. In the meantime bring a small pot with salted water to a boil and blanch the sugar snaps and peas. After about 4 minutes drain the sugar snaps and peas and cool down under cool water. Put them aside until you are ready to serve. 

3. Wash and pad dry the radicchio and the Thai basil. Wash the radishes and cut them in thin slices with a mandoline. 

4. For the tahini dressing mix tahini, rice syrup, lime juice, greek yoghurt, white wine vinegar and olive oil. Season to taste with salt and pepper

5. In a big bowl mix together radicchio, peas, sugar snaps, Thai basil and radishes. Pull the chicken breast into small pieces and add to the bowl. Give it another stir and arrange the salad on your plates. Drizzle with tahini dressing and serve with toasted bread. Bon Appetit! 

1. Cook anelli pasta according to package instruction al dente. Reserve 100 ml pasta cooking liquid and drain anelli when ready. 

2. Cut the bacon in 2 cm stripes. Wash and peel the parsnip and carrot. Cut them into 2 cm cubes. Wash the mint, pad dry and chop roughly. 

3. Heat up 2 tablespoons olive oil in a large pan and add the bacon. Stir gently until bacon takes on color, about 5 minutes. Now add the carrot and parsnip cubes. Stir gently and let it cook for another 5 minutes. 

4. Deglaze with white wine and let it simmer for a few minutes. Now add the broth and peas and turn the heat down and let it simmer for about 5 minutes. Add the pasta and pasta liquid and gently stir together. Let it simmer for a few minutes. Season to taste with salt and pepper. 

5. Put your pasta in brodo to your plates, add a few spoons of ricotta and sprinkle with chopped mint. Add a drizzle of olive oil and fresh pepper. Enjoy!

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! 

1. Peel and cut ginger into very thin matchsticks. 

2. Put chicken stock and chicken breasts into a large saucepan and bring to a boil. Reduce heat and simmer until chicken is cooked through, 20 minutes. When chicken is ready take it out and let it cool on a cutting board. Shred the chicken as soon as it’s cold and set aside. 

3. Bring chicken stock to another boil and add rice. Reduce heat and simmer, stirring occasionally, until rice cooked, 30 minutes. After 20 minutes add the sugarsnap peas and ginger matchsticks. When ready add juice of a lime, fish sauce and the shredded chicken. Season to taste with salt and pepper. 

4. Divide your healing soup among bowls and chilis, a bunch of thai basil and coriander and chopped nuts. Bon Appetit!

1. Prepare the dressing. Mix juice of a lime, soy sauce, fish sauce, sesame oil, grated ginger, chopped coriander (leave a few twigs for decoration), chopped lemon grass, rice sugar and chopped chili in a bowl. 

2. Wash and remove the seeds of your cucumber. Cut the cucumber into 5 mm cubes and put it into a sieve. Season with salt and set aside. 

3. Wash and peel your beetroot. Slice it with a mandoline into very thin slices. 

4. Now for the tartare: Remove any fat or sinews from the steak. Use a sharp knife and cut the steak into small pieces, about 5 mm. 

5. Place the steak tartare to the bowl with your dressing and mix well. Shake dry your cucumber cubes and add them to the tartare. Now add the egg yolks and sesame seeds and mix together. 

6. Arrange your beetroot carpaccio and ivide the tartare between your four plates. Sprinkle with a few leftover cucumber cubes, sesame seeds and coriander leaves. Serve with toasted ciabatta. Bon Appetit!