Chimichurri is an Argentinean sauce most commonly served with red meat, but it’s also delicious drizzled over anything! Try this recipe for steak and sauce courtesy of the culinary minds at The Edward’s.

Ingredients:
• 1/2 cup fresh parsley leaves
• 1/2 cup fresh basil leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup extra virgin olive oil
• 2 garlic cloves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the beef:
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder

Preparation:
Combine all the ingredients and blend until smooth.

For the beef:
Sprinkle the beef steak with salt, pepper and chili powder and grill on both sides. Transfer it to the serving dish and serve it with grilled eggplant, tomato cubes and cubes of feta cheese. Drizzle the Chimichurri over the beef steak and the sides and enjoy!

In the mood for something light, but filling? A summery pasta with pesto always does the trick! Why not try this simple pasta recipe courtesy of Mo Bistro? Recipe serves 4-6 persons.

Ingredients:

1 pack farfalle pasta (or pasta of your choice)

1 tub of cherry tomatoes, (halved)

1 small jar of ready-made basil pesto

1 tablespoon fresh basil

1 teaspoon garlic powder

250 g mozzarella cheese, (grated)

1/4 cup virgin olive oil

2 tablespoons balsamic vinegar

Salt and freshly ground black pepper to taste

Preparation:

Cook the pasta in lightly salted boiling water until al dente. While waiting for the pasta to cook, lightly combine the mozzarella, balsamic vinegar and pesto with the olive oil and garlic powder. Drain the pasta and add to the pesto and mozzarella, gently toss in the halved cherry tomatoes and fresh basil. Season to taste, serve and enjoy!

Recipe courtesy of Executive Pastry Chef Spyros Pantoudis

Tart Base

Ingredients:
• 200 g almond powder (or almond
flour)
• 1250 g butter 82%
• 500 g powdered sugar
• 400 g fresh whole eggs (around 8 or 9, depending on size)
• 2 kg pastry flour
• 0.02 g fresh vanilla pod

Preparation:
Mix all ingredients together in the mixer until you get fully homogenized dough. Rest in fridge for 30 minutes. Place small pieces of dough inside tart molds, shape and bake at 170 oC for 35 minutes. Let the tart cases cool and remove from the molds.

Crème Chocolate
Ingredients:
• 400 g bitter chocolate
• 350 g fresh full fat milk
• 350 g double cream 35%
• 150 g fresh egg yolks (around 3 to 4)
• 70 g sugar crystals

Preparation:
Boil the milk with the double cream. Beat the yolk with the sugar. Add some milk (0.150 ml) and blend till the heat reaches 82°C. Place the mix in round pastry forms and put in the freezer to chill.

Mirroir Milk Chocolate
• 250 ml/1 cup whipping cream 35%
• 250 g milk chocolate
• 2 tablespoon butter 82% (optional)

Preparation:
Boil the whipping cream and add it to the milk chocolate. Mix until you get a fully homogenized mix. Add the butter in small pieces and mix again. Decorate with a fine line of hazelnut croquant and grated milk chocolate.

Structuring the Tart

Take the tart base add a bit of blackberry jam (till the tart base is fully covered). Deform the chocolate creams that have been chilled and spread with mirroir milk chocolate. Place the creams on top of the tart bases.

Whip up this Tex-Mex classic as a perfect appetizer on those hot pool days! Complete with accompanying dips, courtesty of the Nile Ritz-Carlton’s Aqua Pool Lounge.

Braised Chicken Breast

Ingredients:

2 chicken breasts
1 carrot, diced
1 onion, roughly chopped
2 stalks of celery, chopped
1 leek, roughly chopped
2 cups beef jus
2 cups chicken stock
1 sprig thyme
1 sprig rosemary
1 tomato
1 garlic clove

Preparation:

Season the chicken with salt, pepper, rosemary, thyme and garlic. Roast all vegetables and deglaze with jus and stock, then add the chicken and bring the jus to the boil. Reduce heat to a simmer and cook for 2 hours covered with aluminium foil. Allow to cool before chopping.

Quesadillas

Ingredients:

160 g cooked chicken breast
20 g aged Cheddar cheese
20 g Gouda cheese
20 g Emmental cheese
Zest of 1 lemon
2 g coriander, chopped
2 g scallion, chopped
Salt and pepper to taste
2 wedges seedless lime
Wheat tortilla 12”
50 g guacamole
40 g Pico de Gallo

Preparation:

Mix the chicken and grated cheeses. Then mix the scallion and coriander with the cheese and chicken mixture before seasoning with salt, pepper and lemon zest. Using a little clarified butter put the tortilla on a flat top grill or large frying pan. Spread the chicken mixture on top. Roll the quesadilla over and ensure that it is golden brown on all sides. Cut into sections. Serve with Pico de Gallo, guacamole and lime wedges.

Guacamole

Ingredients:

1 avocado
Juice of 1 lime
2 g salt
1 g pepper
2 g cilantro, chopped

Preparation:

Crush the avocado; squeeze the lime-juice and season with salt, pepper and olive oil.

Add the chopped cilantro just before serving.

Pico De Gallo

Ingredients:

1 onion
2 tomato
1 garlic clove
Juice of 1 lime
2 table spoons olive oil
2 g salt
1 g pepper
2 g coriander leaves only, diced

Preparation:

Cut the onion and de-seeded tomato in half cm cubes. Chop the garlic and coriander very fine. Mix all ingredients and season with salt, pepper and lime-juice. Finally add the olive oil.

Tuck into this seafood favourite in the comfort of your home, courtesy of the food lovers at The Saussiche.

Ingredients:

400 g spaghetti

250 g medium peeled shrimp

Salt and freshly ground black pepper

8 tablespoons (1 stick) unsalted butter

4 cloves garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes

1/4 cup freshly grated Parmesan

2 tablespoons fresh parsley leaves, chopped

Directions:

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Season shrimp with salt and pepper, then set aside.

Melt 2 tablespoons butter in a large pan over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently until fragrant, about 1-2 minutes.

Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

Melt remaining 6 tablespoons butter in the pan.

Serve immediately, garnished with parsley, if desired.