Andrea Rosu

Enjoy a delectable combination of buttery shortbread cookies with a refreshing hint of peppermint, topped with melted chocolate and crushed peppermint candies. Ideal for holiday gatherings or whenever you crave a sweet treat.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 1/2 teaspoon peppermint extract. 2 cups all-purpose flour. 1/4 teaspoon salt. 1/3 cup crushed peppermint candies. 1/4 cup semisweet chocolate chips.

Instructions: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the peppermint extract and mix well. Gradually add the all-purpose flour and salt, mixing until just combined. Fold in the crushed peppermint candies. Form the dough into a log shape, about 2 inches in diameter. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C. Slice the chilled dough into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. In a microwave-safe bowl, melt the semisweet chocolate chips in 20-second intervals, stirring in between, until smooth and melted. Dip half of each cooled cookie into the melted chocolate and place on parchment paper to set. Sprinkle additional crushed peppermint candies on top of the melted chocolate before it sets. Allow the chocolate to set completely before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

A creamy and flavorful chicken pasta dish cooked in the Instant Pot, infused with garlic and Parmesan cheese for a satisfying meal.

Ingredients: 1 lb chicken breast, diced. 8 oz penne pasta. 3 cups chicken broth. 4 cloves garlic, minced. 1 cup heavy cream. 1 cup grated Parmesan cheese. 1 tbsp olive oil. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Turn on Instant Pot to saut mode and heat olive oil. Add diced chicken breast and cook until browned. Add minced garlic and cook for 1 minute. Pour in chicken broth and scrape any browned bits from the bottom of the pot. Add penne pasta, season with salt and pepper, and stir well. Close the Instant Pot lid, set the valve to sealing position, and cook on high pressure for 5 minutes. Once cooking is complete, do a quick pressure release and open the lid. Stir in heavy cream and grated Parmesan cheese until the sauce is creamy and smooth. Let the pasta sit for a few minutes to thicken the sauce. Serve hot, garnished with chopped fresh parsley and additional grated Parmesan cheese if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

This traditional hummus recipe yields a flavorful, creamy dip that's great as a spread or as a snack. Simple ingredients are used, along with a little extra work to cook and process the chickpeas to give them a smooth texture.

Ingredients: 1 cup dried chickpeas. 1/2 cup tahini. 1/4 cup extra virgin olive oil. 2 cloves garlic, minced. Juice of 1 lemon. 1/2 teaspoon cumin powder. Salt, to taste. 3-4 tablespoons ice water. Paprika and olive oil for garnish.

Instructions: Soak dried chickpeas in water for at least eight hours or overnight. If you soaked chickpeas, drain and rinse them. Put the chickpeas in a large pot and cover them with fresh water. Once it starts to boil, lower the heat and let it cook for 45 minutes to an hour, or until the chickpeas are soft and can be mashed easily. Take the chickpeas out of the pot and let them cool down a bit. Use a food processor to mix the chickpeas, tahini, extra virgin olive oil, garlic that has been minced, lemon juice, cumin powder, and a pinch of salt. Scrape down the sides of the bowl as needed to make the mixture smooth. Slowly add ice water to the food processor one tablespoon at a time while it's running until the mixture is creamy and smooth. Check the taste and add more lemon juice or salt if needed. Place the hummus in a bowl for serving. Drizzle with extra virgin olive oil and top with paprika. You can eat it with pita bread, fresh vegetables, or any other dips you like.

Prep Time: 15 minutes

Cook Time: 60 minutes

Delightful tartellettes combining the tangy flavor of calamansi with the delicate floral notes of fiori di sambuco.

Ingredients: 200g flour. 100g butter. 50g powdered sugar. 1 egg yolk. 100ml calamansi juice. Zest of 2 calamansi. 50g sugar. 2 eggs. 100ml heavy cream. Fiori di sambuco elderflower for garnish.

Instructions: Set the oven to 180C 350F and heat it up. Flake sugar and flour together in a bowl. Put in the egg yolk and butter. Mix until a dough starts to form. Prick the bottoms of the tartlet molds with a fork and press the dough into them. Bake for 10 to 12 minutes, or until the crust is lightly golden. Wait for them to cool down. Whisk the eggs, sugar, calamansi juice, and zest together in a different bowl until they are well mixed. Mix in the heavy cream until it's smooth. Put the calamansi mixture into the tartlet shells that have been left to cool. The filling should be set after 15 to 20 minutes in the oven. Wait until the tartellettes are cool to add the fiori di sambuco on top of them. Serve and have fun!

Prep Time: 30 minutes

Cook Time: 30 minutes

With a flaky puff pastry crust, this savory tart has the rich, creamy taste of Brie cheese and the sweetness of ripe pears. It's a classy and tasty way to start the meal or eat something light.

Ingredients: 1 sheet of puff pastry, thawed. 1 ripe pear, thinly sliced. 150g Brie cheese, thinly sliced. 2 tablespoons honey. 1 tablespoon chopped fresh thyme. Salt and pepper to taste.

Instructions: Warm the oven up to 400F 200C. Spread some flour on a surface and roll out the puff pastry into a rectangle shape. Place the puff pastry on a baking sheet that has been lined with parchment paper. Spread the Brie cheese slices out evenly on top of the puff pastry, leaving a little space around the edges. Put the sliced pear on top of the Brie cheese. Put honey on top of the pears and Brie cheese. Add salt, pepper, and chopped thyme on top. Fold the puff pastry's edges over the filling so that they just touch. Put it in an oven that has already been heated up and bake for 20 to 25 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Take it out of the oven and let it cool down for a few minutes before cutting it. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 25 minutes

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A tasty couscous salad with the exotic flavors of ras el hanout spice blend, great for a meal that is both light and tasty.

Ingredients: 250g couscous. 300ml boiling water. 1 tsp ras el hanout spice blend. 1 red bell pepper, diced. 1 cucumber, diced. 2 tomatoes, diced. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. Juice of 1 lemon. 3 tbsp olive oil. Salt and pepper to taste.

Instructions: Get a bowl and add the couscous. Pour hot water over the couscous, sprinkle with ras el hanout, and cover. Wait five minutes. When the couscous is cool, fluff it up with a fork and set it aside. After the couscous has cooled, add the diced red bell pepper, cucumber, tomatoes, and finely chopped red onion to a large bowl. To make the dressing, mix lemon juice, olive oil, salt, and pepper in a separate small bowl. Add the dressing to the couscous and mix it all together by tossing it. Add the mint and fresh parsley. Put the couscous salad in the fridge for at least 30 minutes before you serve it. Serve cold as a salad to cool you down.

Prep Time: 15 minutes

Cook Time: 5 minutes

These rosemary potatoes are a delightful side dish that perfectly complements any meal. The combination of fresh rosemary and garlic infuses the potatoes with aromatic flavors, while roasting them in olive oil creates a crispy exterior and a soft, creamy interior. They're simple to prepare and irresistibly delicious, making them a staple for any occasion.

Ingredients: 2 lbs baby potatoes. 3 tablespoons olive oil. 2 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Wash and dry the baby potatoes. Cut them into halves or quarters depending on their size. In a large bowl, toss the potatoes with olive oil, minced garlic, chopped rosemary, salt, and pepper until evenly coated. Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes or until the potatoes are golden brown and tender, flipping them halfway through the cooking time for even browning. Once done, remove from the oven and serve hot. Enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

Indulge in the delightful combination of crisp shortbread cookies with the subtle aroma of Earl Grey tea. These buttery cookies are perfect for tea time or as a sweet treat any time of the day.

Ingredients: 1 cup butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 2 Earl Grey tea bags. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Preheat the oven to 350F 175C. Cut open the Earl Grey tea bags and empty the tea leaves into a small bowl. In a large bowl, cream together the softened butter, powdered sugar, and vanilla extract until smooth and creamy. Add the flour, Earl Grey tea leaves, and salt to the butter mixture. Mix until the dough comes together. Roll the dough into a log shape and wrap it in plastic wrap. Chill in the refrigerator for about 30 minutes. Slice the chilled dough into rounds, about 1/4-inch thick. Place the cookie rounds on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cool, they are ready to be enjoyed!

Prep Time: 20 minutes

Cook Time: 15 minutes