Remove skin from cold melon and cut it in thin slices. (If you have a mandoline use it!) Wash the fennel and also slice it very thinly with a mandoline. 

For the dressing mix olive oil, white wine vinegar, lemon and season to taste with salt and pepper.

Arrange melon and fennel on plates and sprinkle with dill and thai basil. Drizzle dressing over melon and fennel slices and add chopped pistachios and aleppo pepper to taste. Bon appetit!

Cut the zucchini in halves and rub them with salt. Set them aside and let them water. 

In the meantime mix ricotta with lemon zest and 1 tbsp olive oil. Season to taste with lemon and salt. 

For the dressing mix 2 tbsp olive oil, white wine vinegar, rice syrup and season to taste with aleppo pepper.

When the zucchini are ready, pad them dry with a kitchen paper. Heat up 3 tbsp of olive oil in a pan and arrange zucchini cut side down in the pan. Keep an eye on them and move them around so they are even browning. After about 5 minutes reduce the heat and put a lid on top of them. Let the zucchini cook for about 15 minutes and afterwards let them cool down on a chopping board. 

Wash, pad dry and roughly chop your mint. 

When your zucchini have cooled down spread the ricotta over a serving plate. Arrange marinated zucchini on top, drizzle with remaining zucchini juices and dressing, sprinkle with mint and hazelnuts. Serve with bread! Yummy!

Preheat the oven to 200°C. Wash the sweet potatoes and rub with olive oil. Put the sweet potatoes on a baking and roast for about 45 minutes. Turn them occasionally. 

For the salad bring a small pot with water to a boil. Add salt and cook sugar snap peas and green beans for about 3 minutes. Drain under cold water and cut lenghtwise into same size strips. 

Wash the celery sticks and chop them into 1 cm slices. Peel and slice the beetroot into thin slices. 

For the dressing mix salt, pepper, olive oil, juice of 1 lemon, dijon mustard, rice syrup, grated ginger, white wine vinegar. 

In a big bowl mix green beans, sugar snap peas, celery and beetroot slices, shrimps and marinade with vinaigrette. 

When the sweet potatoes are ready take them out of the oven and cut them open in the middle. Top with the green salad and sprinkle with fresh ground pepper. Bon appetit!

Peel, wash and cut the potatoes in 2 cm cubes. 

Wash the radishes and put about 4 of them aside. Chop the rest of them.

Heat up 2 tbsp of olive oil in a saucepan and add the chopped potatoes. Stir them gently for about 3 minutes and then deglaze with white wine. Add the veggie stock and let it simmer for about 15 minutes. After 10 minutes add the radishes.

Cut the rest of the radishes with a mandoline in very thin slices. Wash the mint and chop the leaves roughly. 

When the soup is ready blend with a blender until smooth. Stir in the cream and season to taste with salt, pepper and chili flakes. 

Divide soup to your soup bowls and sprinkle with mint, garden cress and serve with a drizzle of olive oil and fresh baguette. Bon Appetit!

Peel the parsnip and cut it brunoise (in small cubes). Wash and cut the courgette into small cubes. Grate the parmesan, roughly chop your herbs and set aside.

Heat up 2 tbsp olive oil in a pot and add your parsnips. After 3 minutes add the Arborio rice and let it steam for a minute. Deglaze with white wine and bring it briefly to boil. Add some of your vegetable stock so that the rice is completely covered. Keep on gentle stirring your risotto – don’t go away, keep stirring! After all your vegetable stock has been soaked up add some more vegetable stock. Keep on with this procedure until your risotto is creamy (takes about 15-20 minutes).

In the meantime prepare your pea and herb mix. Add the cooked peas, herbs, a drizzle of olive oil, lime juice and salt to a highspeed blender and blend until smooth. 

When your risotto rice is almost ready add the courgette cubes, cooked sugar snap peas, grated Parmesan cheese and keep on stirring gently. Now add the pea and herb mix and stir in well. Season to taste your green risotto with pepper, salt and chili flakes to taste. 

Arrange the risotto on plates, divide the burrata, decorate with fresh herbs and some big Parmesan shaving. Bon Appetit!

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

Peel the sweet potatoes and parsnip and cut it into 2 cm cubes. 

Add the roasted peanuts, ginger, chili to taste, kaffir lime leave, coconut milk, salt, juice of 1 lemon and turmeric powder to a high speed blender and blend about 3 minutes or until smooth. 

Heat up the coconut oil in a large saucepan and add the sweet potatoes and parsnip. Let them take on colour for about 4 minutes and when ready deglaze with veggie stock. Add the peanut mix, bring it to a boil and then reduce heat to medium and let it simmer for 15 minutes. When sweet potatoes are soft blend with a handheld blender until smooth.

Season to taste with salt and pepper. 

Divide your soup to bowls and top with coriander, some extra coconut milk and sprinkle with coconut chips. Bon Appetit!

Preheat the oven to 180°C.

Peel the parsnips, quarter them lenghtwise and put them in a ovenproof dish. Drizzle with olive oil and season to taste with salt and pepper. Put them into the oven and roast til golden brown, about 20 minutes. When ready, turn off the oven and let them rest until you are ready to arrange the plates. 

For the beet gnudi: Put the cooked beet cubes into your high speed blender with half of your ricotta and blend until smooth. Now add the beet ricotta to the other half of your ricotta, parmesan, egg, nutmeg into a big bowl. Mix together and season to taste with salt and pepper. Gently mix in flour until dough just comes together. Tip it out onto a lightly floured surface and knead until smooth. Divide the dough into thirds, roll each piece to a 2 cm diameter rope, cut into 2 cm lengths into little pillows. 

In the meantime bring a big pot with salted water to a boil. Cook gnudi, in batches, until they rise to the surface (takes about 2-3 minutes). Transfer with a skimming spoon into a sieve and drain with cold water.  

Wash and pad dry the sage. 

Cook butter in a frying pan over medium-high heat, add a few leaves of sage and wait until butter starts to brown. Add the gnudi and season to taste with salt and pepper.  

Divide beet gnudi onto your plates, add roasted parsnips and crispy sage. Drizzle some nut butter over it. Sprinkle with some grated parmesan. Bon Appetit!  

Sift the flour onto your work surface and make a well in the center, to drop the eggs and the water into the well. Use a fork and gently mix the eggs and then incorporate the flour from around the inside of the well. With the help of a scraper mix the ingredients. After a while the dough becomes thicker and you can start kneading it properly. Continue until you have a smooth, compact dough. Rub the outside or your dough with olive oil and knead it in. Cover the dough in cling film and set aside, for at least 15 minutes (up to 6 hours).

For the filling: First set aside 2 tbsp of beet cubes for decoration. Mix the rest of the beets, ricotta, cheese, parsley, thyme, and salt and pepper (to taste) in a high speed blender until smooth. 

Roll out the pasta dough with a pasta machine and put a tablespoon of filling on the lower side of the dough, about 4 cm apart from each filling. Mix the egg and with a brush, brush around the filling. Fold over the upper side of the dough and press down the dough around the filling. Use a pasta cutter to stamp them out or pasta roller, making sure that each one is sealed well. Let them rest on a plate covered with semolina until you’ve made the whole batch.

Bring a pot of salted water to boil and put the ravioli gently into the pot. The pasta should float when cooked. Gently scoop them out with a slotted spoon and drain with some cold water.

Meanwhile, melt the butter in a pan on gentle heat and and add orange zest (keep a bit for decoration). Keep an eye onto the butter, don’t let it get brown! 

Now carefully lay the ravioli into the orange butter and cover with melted butter. Place them on your plates and add a few beet cubes, drizzle with orange zest, parmesan and not to forget fresh chopped mint. Bon Appetit!

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. 

Fillet the grapefruit and keep the grapefruit juice and fillets. 

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

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!

Wash the coriander, pad dry and cut roughly.

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

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