Mint leaf

Almond shortcrust pastry • large egg • powdered sugar (about 40 grams) • almond flour (about 30 grams) • unsalted butter, softened (about 125 grams) • fresh mint leaves • Diplomat cream (made with a heated stand mixer or by hand) • whole milk (about 375 grams) • large egg yolks • cornstarch (about 38 grams) • granulated sugar (about 90 grams) • vanilla bean •

dark chocolate (250 g) • unsalted butter (80 g) • heavy cream (300 ml) • unsweetened dark cocoa powder (100 g) • dried peppermint leaves (about 20 g)

peaches (about 400 grams) • powdered sugar (about 80 grams) • fresh mint leaves, plus a few small ones for garnish • egg whites

zucchini (about 2 medium zucchini, 400 g) • fresh goat cheese (100 g) • cornstarch (about 1.75 oz or 50 g) • almond meal (about 1.4 oz or 40 g) • skim or plant-based milk (120 ml) • eggs • shallot • garlic clove • mint leaves • Salt and pepper

avocado • tahini (optional) • olive oil • ground cumin • salt • pine nuts (optional) • basil or mint leaves for flavor

fig • apricot • small can of corn • small can of chickpeas • green onion or onion • microwaveable rice, wheat, or grains • olive oil (15 ml) • salt • mint leaves • kiwi

eggs • fresh goat cheese (300 g) • About 12 green asparagus spears, not too thick • frozen, pre-cooked peas (300 g) • About 15 fresh mint leaves • Salt, pepper • Butter

chicken breasts • canola oil (50 ml) • apple cider vinegar (50 ml) • shawarma spice blend* • Spices: In a jar, mix 1 tablespoon each of the following spices • (ginger, black pepper, white pepper, cloves, salt, garlic powder, cinnamon, nutmeg, mace, cilantro, cardamom, sweet paprika, rosemary, cumin, turmeric) • ground cardamom • salt • mint leaf, finely chopped • Zest of 1 lemon • multigrain sandwich bread • baby greens •

cucumber 🥒 • avocado 🥑 • onion 🧅 • garlic • olive oil (30 ml) • vegetable bouillon cube • Juice of 1 lemon 🍋 • mint leaves • dill • Tabasco sauce • Salt and pepper

zucchini (500 g) • fresh or frozen peas (500 g) • mint leaves • onion • olive oil • water (1 liter) • Salt and pepper

For the marinades: • tender beef (such as for fondue) (about 600 grams) • lemongrass • fresh ginger (about 1 cm) • shallot • red chili pepper • sesame oil (15 ml) • oyster sauce (15 ml) • kaffir lime leaf, or zest of combava, or lime zest • For seasoning the tartare: • lime • sesame oil (15 ml) •

butter cookies, crushed (about 235 grams; use any plain butter cookies) • unsalted butter, melted (about 125 grams)

heavy whipping cream (200 ml) • powdered sugar (150 g) • whipped cream stabilizer • butter (40 g) • plain tea biscuits or graham crackers (200 g) • gelatin • frozen mixed berries (600 g) • mint leaves (for garnish) • lemon (juice only) • granulated sugar (50 g)

tonic water • mint leaves (about 15 grams) • lemon

grenadine syrup (120 ml) • orange juice (120 ml) • rum (60 ml) • lemon juice 🍋🍋‍🟩 (60 ml) • Granulated sugar for decorating the • grenadine for decorating the glass • Mint leaves for decoration

water • dried white hibiscus flowers • fresh mint leaves • sugar (about 50 grams) • vanilla sugar • liquid vanilla extract • banana flavoring • apple juice