Melon salad with ginger, lime and mint

- 1 Galia melon
- 5 tablespoons fresh lime juice
- 3 tablespoons fresh mint
- 3 teaspoons lime zest
- 2 tablespoons dark brown sugar
- 2 teaspoons grated fresh ginger
- 3 teaspoons honey

1. Cut the melon in half and, using a small spoon, carve out small balls from the inside of the melon until empty.

2. Cut the mint in small pieces.

3. In a bowl, mix the melon balls with all the ingredients.

4. Keep in the fridge until serving.

Bon appétit!


Spinach and mascarpone tart

- 350g puff pastry
- 2 garlic cloves, chopped
- 500g baby spinach leaves
- 2 eggs, beaten
- 250g mascarpone
- 80g parmesan cheese
- Extra virgin olive oil
- Nutmeg
- Salt

1. Pre-heat the oven to 200 °C.
2. Cover a baking tin with greaseproof paper and roll out the pastry pushing the corners and making sure the pasty covers the rim of the tin. Pinch the pastry with a fork.
3. Cover the pastry with aluminium foil and chickpeas (or anything that is heavy enough) and bake for around 15 minutes.
4. Remove the chickpeas and the aluminium foil and bake for an additional 10 minutes until the pastry is golden. Allow to cool down for 5 minutes.
5. In the meantime, sauté the garlic over medium heat with a tablespoon of olive oil and add the spinach. Cook until the excess water evaporates. Season with nutmeg and salt.
6. Mix together the eggs, the mascarpone and half of the Parmesan cheese and pour into the pastry.

7.  Top with the spinach and the rest of the Parmesan cheese.
8. Bake for 30 minutes until the filling is set.

Bon appétit!



Ingredients for 2 glasses:
- 1½oz good quality tequila
 ¾oz triple sec liqueur (I used Cointreau)
- 1oz fresh lime juice
- Ice
- Lime wedges
- Salt

1. Mix the tequila, triple sec and lime juice in a shaker.

2. Add a handful of ice cubes and shake well.

3. Prepare your cocktail glasses by salting the rim.

4. Pour the mixed drink into the glasses making sure the ice remains in the shaker.

5. Present with few lime wedges.

Bon appétit!


Fruit pops

Ingredients for 6 popsicles:
- 170g passion fruit pulp
- 230g raspberries
- 230g kiwi, peeled and chopped
- Simple syrup (50% water / 50% sugar)

1. Blend the raspberries and the kiwi, separately.

2. Try the three fruit purees and add syrup to taste.  The sweetness of the fruit will depend on the type you use and the quality. You should try as you make the puree, as it could be that you do not need any syrup at all.

3. Distribute the passion fruit pulp into the 6 pops moulds. Try to put the same amount in each of them. Leave the popsicles in the freezer for 1 hour.

4. When the first layer is frozen, add the raspberry puree, again try to put the same quantity in each mould. Freeze for 1 hour.

5. Add the last layer and keep in the freezer for at least 8 hours before eating.

Bon appétit!


Pasta with speck and mushrooms

Ingredients for 2 people:
- 200g pasta*
- 200ml cream
- 400g mushrooms* (I used chestnut mushrooms)
- 60g speck
- 1 clove of garlic, chopped
- Extra virgin olive oil
- Salt
- Pepper
- Parmesan cheese, grated (optional)

*The pasta used and the mushrooms chosen are completely depending on your preferences.

1. Cut the speck into small strips.

2. Sauté the speck over medium heat with a tablespoon of olive oil until golden, keep aside.

3. Clean and cut the mushrooms.

4. Sauté the garlic and mushrooms for around 10 minutes or until all water has evaporated.

5. In the meantime, cook the pasta according to instructions making sure that it is "al dente".

6. When the mushrooms are cooked, add back the speck and pour in the cream. Cook for around one minute.

7. Finally add the drained pasta and toss well to make sure all flavours are blended.

8. Serve immediately and top with Parmesan cheese.

Bon appétit!