1. Add oil to a pan over medium heat. 

2. Fry garlic and onions until brown, season with salt and pepper. 

3. Preheat the oven to 350°F. 

4. Grease a shallow baking dish. 

5. Combine onions, cream, garlic, thyme, rosemary, Gruyère, and Parmesan in a bowl. 

6. Season with salt and pepper. 

7. Add one layer of potatoes evenly at the bottom of the baking dish and one layer of Flammulina above the potatoes. 

8. Pour cream mixture over Flammulina and potatoes evenly. 

9. Arrange the remaining potatoes, Flammulina, and cream mixture as mentioned above. 

10. Cover with aluminum foil. 

11. Bake for an hour until softened. 

12. Remove foil and bake for 30 minutes until golden brown.

13. Sprinkle the remaining Gruyère and Parmesan. 

14. Bake for 10 minutes until the cheese is golden brown.

Bake Pumpkins

1. Preheat the oven to 400 º F.

2. Cut off the tops and remove pumpkin seeds.

3. Brush oil on both inside and outside the pumpkin from top to bottom.

4. Season with salt and pepper. 

5. Bake pumpkins with the top on for 30 minutes until tender. 

Cook Quinoa

1. Rinse quinoa, combine it with apple cider, and some water in a saucepan while baking the pumpkins. 

2. Boil, simmer, and cook until the liquid has evaporated and the quinoa is tender.

3. Wait for around 20 to 30 minutes.

Cook Stuffing 

1. Add oil to a pan.

2. Sauté mushrooms, parsley, and thyme for 6 minutes until tender. 

3. Add garlic and onion to the pan and cook for 2 minutes. 

4. Add apple cider and cook until the cider has evaporated. 

5. Season with salt and pepper. 

6. Add cooked quinoa, stir and mix evenly.

Stuff Pumpkins 

1. Remove cooked pumpkins from the oven.

2. Stuff each pumpkin with quinoa pilaf evenly with a spoon. 

3. Garnish with parsley and serve.

Cook Chicken

1. Add oil to a deep pot, fry onions for 10 minutes over medium heat until brown.

2. Add ginger-garlic paste, fry for 5 minutes over low heat.

3. Add chicken, fry for 3 minutes over high heat. 

4. Add biryani masala, fry for 3 minutes.

5. Add some water, fry for 3 minutes over medium heat. 

6. Add tomatoes, fry for 5 minutes over low heat until softened. 

7. Add yogurt, mix thoroughly. 

8. Add coriander powder and mint leaves, cook for 2 minutes.

9. Add chilies, cover the pot, and cook for 20 minutes. 

10. Open the cover, stir until the remaining water dries up while the chicken is still juicy. 

11. Remove chicken to a dish and set aside.

Cook Basmati Rice

1. Clean the pot and use it to boil water.

2. Add cinnamons, cardamoms, and cloves.

3. Add Shah Jeera/ black cumin seeds and salt.

4. Add basmati rice, stir till almost done (80%). 

5. Remove to a big bowl.

Cook Chicken & Rice

1. Set half of the rice in a deep flat pan evenly. 

2. Spread cooked chicken over the rice.

3. Lay the rest of the rice on top of it. 

4. Add some mint leaves.

5. Cover the pot and cook for 10 minutes over low heat. 

6. Mix rice and chicken. 

7. Transfer to a dish and serve. 

Cook Meat

1. Add oil to a pot, sauté bacon for 3 minutes over medium heat until browned. Move it to a larger dish.

2. Cut the beef brisket in chunks and sear them in hot oil until browned on all sides. Transfer beef to the dish with bacon.

3. Sauté carrots and diced onions for 3 minutes until softened.

4. Add garlic and cook for 1 minute.

5. Add bacon and beef back to the pot, season with salt and pepper.

6. Sprinkle with flour, toss well and cook for 5 minutes till it’s brown.

7. Add pearl onions, red wine, and enough beef stock.

8. Add tomato paste, bouillon, thyme, and bay leaves.

9. Cover the pot and boil.

10. Reduce the heat to low, simmer for 1-2 hours.

11. Stir until the meat is falling apart.

Cook Mushrooms

1. Heat butter in a pan for the last 8 minutes of cooking meat.

2. Sauté garlic for 30 seconds or until you get a noticeable gralicy fragrance.

3. Add mushrooms, cook for 5 minutes until the butter is absorbed.

4. Season with salt and pepper.

Combine & Serve

1. Add mushrooms to the pot.

2. Simmer for an additional 8 minutes.

3. Stir to combine all ingredients.

4. Garnish with parsley and serve.

1. Make a fish broth from shrimp heads, onions, garlic, and bay leaves.

2. Heat olive oil in a paella/ pan.

3. Add clams, cook until they open up, then transfer them to a big bowl.

4. Sauté scallops, shrimps, and prawns. Transfer to a larger dish for add-ons.

5. Add squids and swordfish fillets, then sauté.

6. Add onions, garlic, and pear tomato, and continue sauté.

7. Add rice and braise in sofrito.

8. Add paprika and sauté.

9. Add fish broth, saffron, red and green peppers, cook for a while.

10. Add salt to taste.

11. Add scallops, shrimps, prawns, and clams. 

12. Simmer until Bomba rice is well cooked.

Step 1: Chimichurri Sauce

1. Add chimichurri, parsley, garlic, chilli, salt, and some black pepper in a bowl. 
2. Add more olive oil and some red wine vinegar to cover the solid seasonings. Mix for 1 minute, reserve.
3. Grill tomahawk steak
4. Rub oil, salt, black pepper all over the tomahawk steak.
5. Add the steak into a hot griddle pan over high temp. 
6. Grill each side for 2-3 minutes until the surface is burnt brown.  
7. Roast the steak in an oven for 5-7 minutes until it gets to the internal temp of 55 degrees celsius. 
8. Take out, cut into slices, and move to a plate.
9. Top with chimichurri sauce, and serve.