The most delicious soufle with lots of chocolate. This makes 4 Soufles in small ramskins and 2 large soufles

Craving cookies? Do not enjoy too much white flour? A recipe for orange chocolate cookies. This makes around 14 cookies

Make way for the sunshine. This risotto takes you to the caribbean. Passion fruit, mango, pineapple. This is for risotto lovers.

Ingredients

• cubed small mango (250 grams)
• 2 medium red onions finely chopped
• 30 grams of coconut oil (unsalted) and 2 Tbspn of olive oil
• 320 grams of Fresh pasta (Linguini or Tagiatelle)
• 4 CL Rhum (Optional
• 5 cloves of finely shaven garlic. Use a truffle slicer
• 20 - 30 grams of chopped cilantro
• 100 grams of shaven parmensan
• 4 - 5 ripe passionfruit
• 2 - 3 limes juiced
• 15 - 20 cherry tomatoes quartered
• 0.5 gram Safran
• 20 grams fresh oregano
• 1 finely diced medium heat chili or chili sauce of your choice to taste
• 8 large shrimp
• 24 king prawns cleaned

Preparation

1Prepare all the ingredients

2Melt the coconut fat add the olive oil and slowly glace the diced onions for 5 minutes. add the garlic, chili and tomatoes for 5 minutes.

3

4Cook the pasta until jsut before all dente

5mix the pasta with the safran, unions, tomatoes, cheese and keep warm.

6cover the shrimp in flour, pepper and salt. Go easy onthe flour! Fry them 1 min on each side till crispy

7Mix in the chopped cilantro and oregano with the pasta and some of the king prawns

8Plate and decorate wit hthe left over prawns on top and the diced mango

Enjoy! The best way to enjoy this is ofcourse with fresh a nice rhum cocktail or a classic fresh champagne or coconut water.

Make way for the sunshine. This risotto takes you to the caribbean. Passion fruit, mango, pineapple. This is for risotto lovers.

Ingredients

• cubed small pineapple (250 grams)
• 2 medium red onions finely chopped
• 30 grams of coconut oil (unsalted) and 2 Tbspn of olive oil
• 320 grams of Risotto rice (Arborio or Vialone)
• 1400 Ml Fish or chickenstock with 4 lime leaves and 3 bayleaves!!keep it warm just under boiling point! The rice will absorb it faster
• 4 CL Rhum
• 2 cloves of finely shaven garlic. Use a truffle slicer
• 15 - 20 grams of chopped cilantro
• 100 grams queso blanco, ricotta or another light dry cheese of your choosing
• 2 - 3 ripe passionfruit
• 2 - 3 limes quartered
• 1 mango cubed
• 20 leachy cleaned
• 1 finely diced medium heat chili or chili sauce of your choice to taste
• 2 langoustine tails of around 400 grams each
• 24 king prawns cleaned
• 2 langoustine tails of around 400 grams each

Preparation

1Prepare all the ingredients

2Melt the coconut fat add the olive oil and slowly glace the diced onions for 5 minutes. add the rice and glaze everything for 5 minutes.

3Add the rhum and wait until the rice has obsorbed the wine. Slowly stirring the rice all the time. do this with love slow is the way to go. . !!This is important gently stirring the rice!! Add the garlic before the stock spoon for spoon if you like a more present flavor if not add it after this onions it will mellow down.

4Add a quarter of the stock and keep stirring untill the rice absorbs the liquid. Becareful not to add too much liquid. This process takes around 20 - 25 depending on the rice you use. The rice should have a light bite. Add a little chili and lime juice to tasste. Add seasoning as well if needed. Keep tasting as you cook.

5Clean the tails, prawns and start with the langoustine fry in butter and coconut oil and a little salt for 2 minutes on each side. After 5 minutes add the shrimp. Slightly undercook them as they will keep on cooking as you plate the risotto

6Gently stir in the cheese, butter followed by the cilantro. Ensure the risotto is slightly runny

Enjoy! The best way to enjoy this is ofcourse with fresh a nice rhum cocktail or a classic fresh champagne or coconut water.