Happy Holidays!

Ingredients (makes about 25 medium size cookies):
90 (3,5 oz) grams butter, slightly softened
80 grams (3 oz) Muscovado sugar
100 grams (3,5 oz) honey (or maple syrup/melassa)
170 grams (6 oz) flour
1/4 tea spoon baking powder
1/3 tea spoon salt
1 table spoon ground cinnamon
1/2 table ground ginger
1/4 tea spoon ground cloves

In a small bowl heat together honey and muscovado (or melassa/maple syrup if using) until sugar dissolves. Let it cool to room temperature.

In a large bowl beat butter until fluffy. Add honey and sugar mixture and beat for another minute to combine. Set aside.
In another bowl combine all dry ingredients: flour, baking powder, salt, cinnamon, ginger, and cloves. Add the flour mixture to the wet ingredients and mix with a rubber spatula to form a dough. Dough will be a bit sticky and soft, but it will hardens after chilled in the fridge.
Shape dough into a disk and wrap in plastic wrap. Put in the fridge for about 1 hour or in the freezer for 30 minutes.
Preheat the oven to 180 C (350°F), fan-forced and line your cookie sheet with parchment paper.
Once the dough is firm, remove it from the fridge/freezer, place on a kneading board or your counter top, sprinkle some flour on and roll to 5-7 mm. thickness (1/4th inch). If your dough starts breaking, just knead with your heads and then roll out.
Cut out the dough with your cookie cutters and place the cookies on the lined baking sheet. leave enough room between the cookies, cause they will expand from the baking.
Place the tray in the fridge for about 15 minutes, so cookies firm up again – this is important step in order for your cookies to remain their shape during the baking.
Bake the cookies for 9 minutes.
At first the cookies may seem a bit too soft but keep in mind that they will firm up as they cool, so make sure to not over-bake them, or they will turn too hard.

Decorate as you like!

Ingredients for the dough:
185 grams (6.5 oz) flour
40 grams (1.40 oz) powder sugar
1/2 tea spoon salt
90 grams (3 oz) butter, at room temperature
1 large egg yolk
3 tablespoons (15 ml.) cold water or milk
Ingredients for the fruit filling:
3 peaches + 5 small apricots (total of 500 grams)
120 grams (4 oz) sugar
1/2 teaspoon vanilla extract
Ingredients for the mascarpone cream:
200 ml. (7 fl. oz) sweetened heavy whipping cream
200 grams (7 oz) mascarpone
50 grams (2 oz) powder sugar
1/2 teaspoon vanilla extract
Ingredients for the caramelized coconut:
50 grams (2 oz) brown sugar
1 tablespoon honey/maple syrup
A hanful of coconut chips

To make the dough:
Combine flour, sugar and salt in a large bowl. Add the soften butter (chopped into small pieces) and start mixing with your fingers (or pulse briefly in a food processor if you prefer) until coarse crumbs form (butter pieces should be about the size of a pea). Add the egg yolk and quickly knead until the dough comes together. If dough is too dry and doesn’t come together add one or two tablespoons of water or milk, one by one, until dough is wet enough to form a ball, but not too sticky. Do NOT overwork the dough, just pulse a few times and then shape it using your hands. Shape dough into a disk, cover in plastic wrap and put in the fridge to firm up, about 30 minutes.
To make the peach and apricot jam:
Chop up the fruits into small pieces and place in a medium casserole. Add sugar and vanilla extract and start cooking over high heat. Fruits will release their juices and sugar will dissolve. Continue to cook until fruit juices evaporate and the mixture is thick. Stir once in a while in the beginning and constantly towards the end, so not to burn the mixture. Remove from the heat and put in the fridge to cool off quicker.
In the meantime, grease a 35х11см (14x4inch) tart tin with removable bottom  (use a 20 cm./8inch circle tart tin, if you prefer).
Preheat your oven to 180C.
Remove pastry from the fridge and set over a floured wooden board or your counter top. Roll the dough into a large rectangular or a circle, depending on the tart dish you are using. Transfer rolled dough to the tart dish and press down to the sides and bottom to fit tightly. Remove excess dough, prick the bottom all over, cover with plastic wrap and put in the fridge for another 15 minutes.
Remove from the fridge and gently cover the bottom and sides of the dough with parchment paper or aluminium foil, then fill in with dry beans or pasta. This will help the tart keep its shape and won’t rise during baking.
Bake for 30 minutes, then remove from the oven, carefully remove dry beans and the foil/paper, and return to the oven for about another 20 minutes or until golden brown.
Let it cool completely before filling it up.
White the tart base is chilling, beat the cream in a large bowl and set aside. In another bowl stir together mascarpone, powder sugar and vanilla extract.
Gently fold in whipped cream.
Fill a piping bag fitted with a large round tip with the mascarpone cream.
To assemble the tart:
Fill in the tart base with the fruit jam, then pipe over the mascarpone cream.
Sprinkle some caramelized coconut chips.
To make the chips:
In a small casserole heat up brown sugar and maple syrup. Let brown sugar melt then add coconut chips, stir to coat and pour over a piece of parchment paper. Set aside to cool completely, then shop uproughly using your fingers and sprinkle over the tart.

Ingredients for the pastry cream:
400 ml.(13.5 fl. oz)  + 200 ml. (7 fl. oz) heavy cream
100 grams (3.5 oz) granulated sugar
6 large yolks
60 grams (2 oz) cornstarch
40 grams (1.5 oz) or 2 tablespoons unsalted butter, at room temperature
Ingredients for the meringue:
6 medium egg whites (180 grams/6 oz)
350 grams (12 oz) sugar
A pinch of cream of tartar
1/2 teaspoon vanilla
1 teaspoon cornstarch
Ingredients for the strawberry sauce:
200 grams (7 oz) strawberries
75 grams (2.5 oz) sugar
a pinch of salt
Extra strawberries for decoration

To make the pastry cream, place the cream in a small saucepan and heat over medium heat.
Meanwhile, combine the egg yolks and sugar and whisk to combine.
Once the cream has come to a simmer remove from the stove and start pouring it slowly to the egg yolk mixture as you whisk continuously to temper the yolks. Add a little bit of the cream then add the cornstarch and whisk to dissolve, then add the rest of the cream. Once it’s all combined transfer the whole mixture back into the saucepan. Cook over medium-low heat, whisking continuously, until the mixture has thickened. ***Make sure to whisk the mixture all the time to avoid curdling the eggs.
Remove from heat, whisk for another minute to cool slightly, then add the butter and whisk until combined.
Strain through a fine-mesh sieve into a clean bowl. Let it cool off a bit then place a piece of plastic wrap directly onto the surface of the pastry cream and refrigerate until cold, about 3 hours or overnight. Once it has cooled, whip up the rest of the cream to stiff peaks and gently fold into the pastry cream. Cover in plastic wrap and store in the fridge until needed.
While pastry cream is chilling in the fridge prepare the meringue.
Preheat your oven to 100-110C (230F), fan-forced.
Place egg whites in the bowl of your stand mixer or in a regular bowl if using hand-held mixer.
Beat until soft peaks form. Gradually add the sugar while mixer is running until it’s​ all incorporated. Add cream of tartar and vanilla extract. Beat until meringue is smooth, thick and glossy. ***Sugar should be completely dissolved. This may take about 10 to 15 minutes.
Add cornstarch and beat for another minute, not more, just to combine.
Line two baking sheets with parchment paper.
Use a round plate/ring and draw three circles on the paper, using a pencil (16cm/6 inch each).
Distribute meringue among the circles and even the tops out as much as possible.**No need to be very precise here.
Bake 75 minutes. Turn the oven off and open the door of the oven. Leave meringue to cool to room temperature in the oven.
In the meantime prepare the strawberry sauce:
In a small saucepan add strawberries and puree finely or chop up into very small pieces. Add sugar and a pinch of salt and heat over medium high heat. Strawberries will release their juices from the heat and sugar will dissolve. Cook stiring almost constantly until sauce is thickened and most of the juices evaporate. Keep in mind that sauce will thicken additionally when chilled.
Let is cool to room temperature.
To assemble the cake:
Place one meringue layer on a platter, spread one layer of the pastry cream and sprinkle some of the strawberry sauce on top. Repeat steps with all three layers.
Top with fresh strawberries.

Ingredients:
550 grams (19,5 oz) all-purpose flour
1 1/2 packages instant dry yeast
A pinch of salt
240 ml. (8 fl. oz) milk, at room temperature
3 small eggs, lightly beaten, at room temperature
120 grams (4 oz) honey
120 grams (3,5 oz) oil at room temperature
Zest from 1 orange
100-150 grams (about 4-5 oz) candied orange peel
1 jar of blueberry jam (or other jam of your choice)

In the bowl of a stand mixer fitted with a bread hook, add the flour, salt and yeast. Beat for 15 seconds to distribute the yeast evenly within the flour. Add the milk, eggs and honey and beat for about a minute then add the oil and continue beating for another 20-25 minutes or until you have super smooth and shiny dough. Dough will be a bit sticky, but don’t get tempted to add extra flour. Within the last minute add the orange peel and beat to combine, about a minute.
Remove the bowl from the mixer and scrape the dough to the center of the bowl using a rubber spatula. Dust lightly with flour all around the dough and underneath it, cover the bowl loosely with plastic wrap. Allow to rest in a warm place until doubled in size, about 1 hour.
*** You could pop that bowl in your oven, set on the lowest possible temperature (enough to warm up the oven a bit, not bake the dough!) for a quicker rise.
Grease a 30 cm (12 inch) round baking pan with butter and set aside.
After rising, gently take the dough out of the bowl, using your hands, greased with oil and place on a large kneading board or on your counter. Don’t knead the dough and be gentle with it, you don’t want to deflate it too much.
Cut dough in half. Gently roll each piece of dough into a large rectangular then spread a thin (or thicker) layer of the blueberry jam.  Roll the dough tightly then twist it as much as possible. Gently transfer onto your baking pan. Repeat steps for the other piece of dough.
Set aside to rise again for about 30-45 minutes, depending on the temperature of the room.
Preheat your oven to 180C (350F).
After the second rise, brush dough with lightly beaten egg yolk with a little water and sprinkle some sugar on top (optional).
Bake for 45-50 minutes, lowering the temperature of the oven if you see the top starting to burn.
Remove from the oven and allow to cool to room temperature before serving.

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Ingredients:
400 grams (14 oz) digestive biscuits or cookies, crushed into fine crumbs
1 tablespoon cocoa powder
1 tablespoon powdered sugar
1 can condensed milк (400 grams/14oz)
125 grams (4,5 oz) butter, melted
Baileys (optional)
Chocolate for dipping (melted in a double broiler)

Add biscuits to a large bowl. Add cocoa powder and sugar. Stir to combine. Add butter, condensed milk and baileys (if you want) then stir using a rubber spatula until all combines into a batter.
Cover with plastic wrap and place in the fridge for an hour.
Remove from the fridge and shape into small balls, using a spoon and your hands, as you wash them when get sticky.
* Make sure to have a large baking sheet lined with parchment paper prepared befor you start forming the balls.
You can dip the balls in melted chocolate, cocoa powder, powdered sugar, coconut flakes or crushed nuts.
Once dipped, place back in the fridge for about 30 minutes. When chocolate is set you can cover in another layer of chocolate or just sprinkle with some extra chocolate & nuts.
Serve cold, out of the fridge.

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Ingredients:
8 large eggs, lightly beaten
200 grams (7 oz) mozzarella cheese (fresh or yellow, your choice), shredded
2 large red peppers, chopped into small pieces
1 large leek, white and green parts, chopped
1 tablespoon of basil
1 tablespoon of oregano
1 teaspoon thyme
Salt and pepper
3-4 tablespoons olive oil
200 grams (7 oz) instant oats

Preheat your oven to 180C (350F) and line a baking dish /15x25cm (6″x10″)/ with parchment paper, all the way up to sides.
In a large bowl, lightly beat the eggs. Add all the rest ingredients and stir to combine.
Adjust the seasoning to your taste.
Bake for about 30-35 minutes, then set to cool off a bit before slicing it.
Keep in an airtight container.

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Ingredients for the crust:
180 grams (6.5 oz) biscuits, finely processed in a food processor
50 grams (1.8 oz) almond flour
110 grams (4 oz) butter, melted
1 tablespoon powder sugar (more or less, to taste)
Ingredients for the filling:
400 grams (14 oz) dulce de leche
200 grams (7 oz) dark chocolate (60% cocoa)
100 ml. (3.5 fl. oz) heavy whipping cream

Grease a non-stick 20 cm (8 inch) cake springform with removable sides.
Mix biscuits (could be chocolate or any other kind you prefer) with almond flour, butter and powder sugar in a small bowl – the mixture should look like moist sand/crumbs. Transfer to the prepared springform and spread evenly over the bottom and sides of the pan. Use a flat-bottomed glass to press the biscuit mixture over the base of the tin. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
In the meantime prepare the filling:
Melt chocolate with cream in a large bowl. Add dulce de leche and stir until nice and smooth. Pour chocolate mixture over the chilled biscuit base and place back in the fridge for about 2 hours or overnight.
Optional: decorate with freshly whipped cream.
Serve cold, out of the fridge.

Ingredients:
6 egg yolks
120 grams (4 oz)  granulated white sugar
2 table spoons gold rum or Marsala wine (for the yolk mixture)
1 teaspoon vanilla extract
500 grams (12 oz) mascarpone cheese
160 grams (3.5 oz) heavy whipping cream
100 grams powder sugar (more or less, to taste)
500 grams (3.5 oz) ladyfingers (Savoiardi biscuits)
100-150 ml. fresh espresso coffee
2 table spoons gold rum or Marsala wine (for the coffee mixture)
2 table spoons powder sugar

First, brew the coffee. It is better to use espresso coffee, but if you don’t have an espresso machine, just use whatever coffee you have on your hands – make sure it is fresh and strong.
Pour the coffee in a wide bowl, add powder sugar and two table spoons rum/marsala wine. Stir and set aside to cool completely.
In a medium saucepan (use heavy bottomed or non-stick if possible) whisk the egg yolks and sugar until pale. Add 2 table spoons rum or Marsala wine and vanilla, and start whisking the mixture over medium / medium-low heat (depending on how strong your stove is, temperature should  be rather low, than high, in order to temper the yolks without curdling them). Whisk almost constantly until all sugar dissolves and the egg yolk mixture is hot to the touch. Once sugar is dissolved, continue to cook for another 2-3 minutes or until mixture slightly thickens. ***Make sure to whisk constantly to avoid curdling the eggs.
Remove from the heat and transfer to a clean bowl. Set aside to cool completely as you stir the mixture once in a while. Once the mixture is cold to the touch (or at room temperature) whisk again by hand or with a mixer a minute or so.
In a large bowl beat mascarpone for a minute. Add 1/3rd of the egg yolk mixture and stir with a rubber spatula to combine. Add the rest of the yolk mixture in parts, stirring after each addition.
In another bowl beat cream and powder sugar until stiff peaks form.
Gently fold in the cream to the mascarpone mixture and stir with a rubber spatula. Transfer mascarpone mixture to a large piping bag fitted with a large round tip. Set aside.

To assemble the cake:
To assemble the cake you will need a cake springform (24cm) or a baking/cake ring. If using a springform, you may assemble the cake in it, or you can remove the bottom of the springform and place the ring over a ceramic serving plate, so when the cake is chilled and you remove the ring, the cake will be served in the ceramic plate.
Place dessert ring (or springform ring) in the center of your serving plate.
Now, measure the width of the ladyfingers. You will have to leave room for the ladyfingers to be fitted around the tiramisu cake. Start by dipping ladyfingers into the espresso mixture for about 2-3 seconds (don’t soak the ladyfingers too much in the coffee, because they will fall apart). Arrange one layer of soaked ladyfingers over the bottom of your serving plate as you leave enough room alongside the ring to arrange ladyfingers all around the cake.
***Make sure the first layer of soaked ladyfingers to be fitted tightly, as you can break the ladyfingers into smaller ,manageable peaces in order to fit the round shape of the cake.
Now, before you add the first layer of mascarpone, you can arrange the ladyfingers, straight up all around the cake (don’t dip in coffee ladyfingers that are placed around the cake). Then, pipe one layer of the mascarpone over the first layer of soaked ladyfingers. Then, arrange another layer of soaked ladyfingers, then another layer of mascarpone. Repeat these steps until your springform is full as you finish with a layer of mascarpone.
Place cake in the fridge overnight.
Remove from fridge, remove ring and sprinkle with cocoa powder.

Ingredients (makes about 20 medium pancakes):
200 grams (7 oz) oats (gluten free brand)
2 large bananas
150 ml. (5 fl. oz) milk
1 teaspoon cinnamon
2 table spoons honey (agave, maple or raw sugar), more or less, to taste
A pinch of salt
3 large egg whites

In a food processor add oats and process finely. Add bananas, milk, cinnamon, honey, salt and process until nice and smooth. Let the batter rest for 10 minutes.
***If you don’t have a food processor, use a hand-held blender to puree bananas and to them add oats and the rest of ingredients.
****If you don’t have a hand-held blender just mash bananas with a fork and then to them add oats and all the rest of the ingredients.
In the meantime, beat egg whites until soft peaks form. Gently fold in egg whites to the oat batter.
Grease your pancake pan with a little bit of vegetable oil (coconut is best) and cook pancakes one by one on medium heat. Use a large spoon to pour a little bit of the batter in the pan. Keep pancakes small, it will be easier for you to flip, since they are gentle and break easily.
Serve with extra honey/agave, fruits, jams.. whatever you like!

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Ingredients for the brownies:
60 grams (4 oz) dark chocolate
110 grams butter
1/2 table spoon vanilla extract
2 table spoons bourbon
160 grams brown sugar
2 large eggs, lightly beaten
90 grams all-purpose flour
50 grams cocoa powder
20 grams ground almonds
For the frosting:
200 grams dark eating chocolate
50 grams butter
350 grams nutella

Preheat your oven to 180C and grease a small baking pan (20x20cm/8x8inch).
In a large bowl melt butter and chocolate in a microwave oven or over a water bath. Add vanilla extract, bourbon and sugar and stir to combine. Add eggs and whisk to combine, using a fork or a whisk. Add cocoa powder and ground almonds and stir to combine. Add flour and gently stir with a rubber spatula. Pour mixture into the greased pan and bake for 20 minutes.
Remove from oven and set at room temperature to cool off a bit.
In the meantime prepare the frosting:
In a small bowl melt chocolate and butter. Add nutella and stir to combine.
Pour the frosting over the brownie and even the top out.
Put in the fridge for 1 hour.
Before serving remove from the fridge and bring to room temperature.