Dulce de leche skulls

Ingredients for 9 skulls*:
- 150g dark chocolate (70% cacao)
- 60g dulce de leche

*I did these chocolates using a skull silicone mould. However, you can use any shape you like!

1. Melt the chocolate in a bain-marie.

2. Using a brush, cover the base and the sides of the mould. Put in the fridge until the chocolate is hard. Ensure that you properly cover all sides and the chocolate layer is thick enough.

3. Pour a little bit of dulce the leche in each mould and cover completely with the remaining melted chocolate.

4. Put back in the fridge for around 1 hour or until the chocolates are completely set.

Bon appétit!


Lentil tabbouleh

Ingredients for 2 people:
- 250g cooked beluga lentils
- ¼ red onion (or ½ if the onion is small)
- 2 carrots
- ½ clove of garlic, minced
- Few mint leaves
- Olive oil
- Juice of 1 lemon
- Honey
- Salt

1. Prepare the vinaigrette with 4 tablespoons of olive oil, lemon juice, 1 tablespoon of honey and a pinch of salt.

2. Cut the onion and, using a peeler or a mandoline, cut the carrot in stripes.

3. Add in a bowl the carrot, onion, minced garlic and the vinaigrette and mix well. Allow to rest for at least 1 hour in the fridge.

4. After the vegetables have rested, add the lentils and the chopped mint.

Bon appétit!


Coffee granita

Ingredients for 4 servings:
- Half litre of freshly brewed strong coffee, hot
- 100g sugar
- 3 tablespoons coffee liqueur
- 1 teaspoon vanilla extract
Whipped cream:
- 200ml double cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract

1. Mix all the ingredients of the granita making sure the sugar dissolves completely.

2. Pour the mix into a tray and place into the freezer for around 1 hour or until it becomes slushy on the edges.

3. Rake the mix using a fork and bring back to the freezer.

4. Every hour, rake the mix until obtaining a frozen and granular mix. Freeze until ready to serve

5. Before serving, whisk the cream together with the sugar and the vanilla extract.

6. Serve the granita in glasses and top with a dollop of whipped cream.

Bon appétit!


Virgin Mary

Ingredients for 2 glasses:
- 500 ml tomato juice
- 2 celery stalks
- Juice of 1 lemon
- Tabasco
- Worcestershire sauce
- Celery salt
- Ice cubes

1. Pour the tomato into a large pitcher and add the lemon juice.

2. Season the mix to taste with celery salt, Tabasco and Worcestershire sauce.

3. Pour into tall glasses and serve with few ice cubes and a celery stalk.

Bon appétit!


Almond pastries

- 1 sheet of shortcrust pastry
- 50g of salted Marcona almonds
- 1 egg

1. Pre-heat the oven to 180 °C.

2. Cut the pastry sheet into squares of around 3cm.

3. Place a sheet of parchment paper on a tray and place the squares on top of the paper.

4. Beat the egg and brush the pastries.

5. Place an almond on top of each square.

6. Bake the pastries for around 10 minutes or until golden.

7. Serve when they are completely cooled down.

Bon appétit!


Soba noodles with sesame seeds

Ingredients for 2 people:
- 40g toasted sesame seeds
- 120g soba noodles
- 2 spring onions
- 2 teaspoons rice wine vinegar
- 5 teaspoons soy sauce
- 2 teaspoons honey
- 2 teaspoons sesame oil
- Salt

1. Boil the soba noodles according to packet instructions (normally around 4-6 minutes) with water and a pinch of salt. Drain them and plunge into iced water.

2. In a large bowl, mix the vinegar, soy sauce, honey and oil.

3. Slice the spring onions.

4. Add the spring onions and the noodles to the bowl with the dressing and mix all together.

5. Finally, add the sesame seeds.

Bon appétit!

This recipe was inspired by Nigella's soba noodles


Marble cake

- 300g unsalted butter, at room temperature
- 300g golden caster sugar
- 6 eggs
- 150ml whole milk
- 275g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 100g dark chocolate (70% cacao), chopped
- 25g cocoa powder

For this cake I used the standard 2lb loaf tin but you can also use a bundt tin.

1. Pre-heat the oven to 190 °C (electric oven) or 170 °C (fan oven).

2. Butter and flour the cake tin, keep aside.

3. Cream the butter and sugar with a mixer until white and fluffy.

4. Beat the eggs and add one at a time until completely incorporated. Then add the milk (don´t worry if the mix seems curdled!).

5. Divide the mixture between two bowls, one will be used to create the vanilla mixture while the other will be the chocolate mix.

6. Sift the flour and the baking powder.

7. Vanilla mix: Add 150g of flour. Then add the vanilla and the chopped chocolate and fold in carefully.

8. Chocolate mix: Add the remaining 125g of flour and the cocoa powder.

9. Spoon the chocolate mixture into the base creating a slight trough and then smooth the vanilla on top. To make sure to create the marble effect run a table knife through both batters in a swirling motion.

10. Bake for around 50 minutes or until a skewer inserted in the centre comes out clean.

11. Run a knife around the inner and outer edges and leave to cool in the tin for around 30 minutes.

12. Place a plate on top of the tin and invert it. Leave to cool down completely.

Bon appétit!

This recipe was inspired by the amazing book Baking Bible