My recipes

Stuffed with meat and vegetables or just vegetables

Salmon variant, meat variant and vegetable variant

For 25 biscuits FOR THE SHORTCRUST PASTRY: • 150 g of 00 flour • 75 g of granulated sugar • grated zest of 1/2 lemon • a pinch of salt • 2 egg yolks (cold from the fridge) • 90 g of butter FOR THE ICING: • 2 egg whites • 2 teaspoons of lemon juice • 240 g of icing sugar • food coloring (as needed)

• Whole chicken breast 750 g • Fresh ginger 10 g • Fresh spring onion 150 g • Whole blanched almonds 100 g • Corn starch 50 g • Soy sauce 60 g • White rice wine 30 g • Sunflower oil 50 g

For 6 people • 400 g of coarse pasta (macaroni) • 50 g of unsalted pistachios • 30 g of Parmigiano Reggiano DOP • 10 g of basil • 20 ml of water • 20 ml of extra virgin olive oil • 10 g of chopped pistachios • 15 g of salt

For a 22 cm tart (8 people) • lemon flavoured shortcrust pastry • 500 ml whole milk • the zest of 1 untreated lemon • 4 egg yolks • 45 g corn starch • 100 g granulated sugar • 1 knob of butter