<p><strong>Lovely Pink Champagne Cocktail</strong><br /><br /><span style="text-decoration: underline;"><em>Ingredients</em></span><br /><br /></p>
<ul>
<li>3-4 pomegranates</li>
<li>caster sugar, optional</li>
<li>1 bottle Champagne, chilled</li>
</ul>
<p>Cut your pomegranates in half and take their seeds out with a spatula <br /><br />Whiz the seeds for 5 to 10 seconds in a food processor, pour through a sieve and you'll have some lovely pomegranate juice. If the pomegranates are particularly sharp, feel free to stir in a little sugar to sweeten.<br /><br />All you need to do is put about 5cm of pomegranate juice into a Champagne flute, then top it up with your Champagne.<br /><br /></p>
<p><br /><strong>Tender Beetroot Blinis</strong><br /><br /><span style="text-decoration: underline;"><em>Beetroot cream</em></span></p>
<ul>
<li>1 raw beet</li>
<li>3 spoons of Ricotta cheese</li>
<li>2 spoons of olive oil</li>
<li>Half a lemon juice</li>
<li>Salt and pepper</li>
</ul>
<p>Dice the beet and pass it through the blender. Add the ricotta cheese, the lemon juice and the olive oil and seasoning. Keep the mixture in the fridge.</p>
<p><span style="text-decoration: underline;"><em>For the blinis</em></span></p>
<ul>
<li>2 eggs</li>
<li>150 g of flower</li>
<li>30 cl of semi skimmed milk</li>
<li>5 cl of full liquid cream</li>
<li>5 g of baker&rsquo;s yeast</li>
<li>1 cooked beet</li>
<li>5 g casted sugar</li>
<li>2 pinches of salt</li>
<li>M&acirc;che leaves</li>
<li>Thin slices of Chioggia beet</li>
</ul>
<p>Separate eggs whites<br />Warm up the milk and cream and pour the yeast in the mixture<br />Blend the diced beet<br />Mix the flour and egg yolks and pour the milk and yeast mixture as well as the beet. Stir and cover up with a damp cloth during at least one hour.<br />Whisk the egg whites and gently fold into the dough, stir to remove air bubbles. Add salt and sugar.<br />Pour a bit of dough in in a frying pan to form pan cakes cook 1 minute on each side. Don&rsquo;t hesitate to make the blinis thick so it stays firm.<br />Leave to cool and drop a spoon of beet cream on the blinis as well as m&acirc;che leaves and Chioggia beets.<br /><br /><br /><strong>Spicy Scallop Carpaccio with citrus and ginger</strong><br /><br /><span style="text-decoration: underline;"><em>Ingredients</em></span></p>
<ul>
<li>8 large scallops</li>
<li>1 lime</li>
<li>3 spoons of olive oil</li>
<li>2cm of ginger</li>
<li>1 pinch of espelette chilli</li>
<li>Fleur de sel</li>
<li>Rinse the scallops and dry them with kitchen roll.</li>
</ul>
<p>Cut them into thin slices with a paring knife. Take off the zest of the lime then squeeze it. Pell the ginger and cut it into thin sticks with the same knife.<br />Display the slices of scallops in the plates<br />Drizzle with olive oil, sprinkle with zests and ginger sticks. Add a little fleur de sel and espelette chilli<br /><br /><br /><strong>Sweet potato bake and languid ricotta whipped cream</strong><br /><br /><span style="text-decoration: underline;"><em>Ingredients</em></span></p>
<ul>
<li>400 gr of sweet potato</li>
<li>3 spoons of olive oil</li>
<li>2 spoons of mapple syrup</li>
<li>1 tea spoon of cumin</li>
<li>1 pinch of cinnamon</li>
<li>Salt</li>
<li>Pepper</li>
<li>20 cl of single cream</li>
<li>1 spoon of snipped chives</li>
<li>2 spoons of ricotta</li>
<li>ginger bread</li>
</ul>
<p>Preheat oven at 220&deg;. Cut the sweet potatoes into pieces. Mix olive oil, mapple syrup, cumin and cinnamon. Add salt and pepper. Place the pieces of sweet potato in a dish and spray with cumin oil. Bake between 25 to 30 min. Think about turning the potatoes around after 10/15 min.<br />Whip the cream and add the snipped chives and the ricotta<br />Toast the ginger bread<br />Serve the sweet potato warm or cold with cream and ginger bread croutons<br /><br /><br /><strong>Daring Chocolate cream with avocado, pomegranate &amp; pistachios</strong><br /><br /><span style="text-decoration: underline;">Ingredients</span></p>
<ul>
<li>Ripe avocado</li>
<li>25 gr of unsweetened cocoa</li>
<li>60 ml of mapple syrup</li>
<li>vanilla bean seeds or pure vanilla extract</li>
<li>1 pinch of fleur de sel</li>
<li>Pomegrenate seeds (1/4 of pomegranate)</li>
<li>Crushd pistachios (1 spoon)</li>
</ul>
<p>Mix all ingredients with a blender except for the pomegrenate seeds and pistachios until achieving a smooth cream texture.<br />Spinkle with pomegranate seeds and pistachios<br /><br /><br />Savour!</p>