2111. Quinoa Beetroot Salad

Another day, another spin-off. This time it's on the flavorsome and filling mango quinoa salad that kept very well undressed in the refrigerator for a week, but with corn and beetroot. 

2110. Baked Mushroom Frittata

Following the success of baked courgette frittata, I wanted to try others. Mushroom brings a meaty touch to this vegetarian dish.

2109. Restaurant Chocolate Mousse

There is no lack of chocolate mousses on MCW, but this just might be the most authentically French bistro one, using just eggs, sugar, chocolate, and butter.

2108. Miso Sesame Roast Chicken

The marinade infuses the chicken overnight with a deep and umami saltiness, but not overly so. Intense yet it works subtly, bringing its caramelly saltiness to the meat.

2107. Chicken Fennel Sausage Patties

For me, sausage inevitably has the intestinal casing and classic shape. Just like "biscuits", Americans have created their own version which is absolutely alien to what the rest of the world knows.

2106. Sicilian Tuna Sandwich

Tuna sandwiches are popular in almost every culture. This Sicilian version is typically Italian, yet also completely novel with fried aubergine, fresh mozzarella, and a tomato paste dressing.

2105. Courgette Baked Frittata

This baked courgette frittata is light, savory, and layered with the Pecorino Romano that really transformed it to a dish you crave time and again.

2104. Date Peanut No Bake Cookies

A quick sweet treat that doubles are gourmet and healthy, all it is is essentially dates and peanuts.

2103. Freeze Dried Strawberry Honey

Fruit flavoring honey all-naturally is a fun and delicious hack. No preservatives, chemical, colorings, additives; just two pure ingredients combined properly for near-infinite flavor combinations.

2102. Turkish Meat Borek Rolls

A Turkish boreg baked in a tray is delicious and convenient. Shaping them into rolls increases the crispy ratio and helps transform them into finger food for easier entertaining or even just snacks.