Dimitris Axelos

Add the pistachios and the olive oil to a mixer and mix until it becomes a cream, cut the Focaccia horizontally and bake at 180 degrees for 10 minutes, spread the base of the Focaccia with the pistachio cream, add the sliced mortadella, melt the burrata and add it too, cover with the top of the focaccia and cut into pieces.

Ingredients

• 120g Peanut butter
• 100g Cream cheese
• 30g Powdered sugar
• Seasonal fruits
• Caramel syrup
• Chocolate syrup

Implementation

1) Add the cream cheese and powdered sugar to a bowl and mix

2) Spread the slices with the sweet cream cheese and the peanut butter respectively

3) Add the seasonal fruits

4) Garnish with caramel syrup and chocolate syrup

Ingredients

• 100g pork pancetta
• 80g Sweet soy sauce
• 30g Carrot
• 20g Red pepper
• Fresh coriander
• Chives
• Roasted sesame seeds

Implementation

1) Bake the pancetta in a non-stick pan and glaze with the sweet soy sauce

2) Cut the peppers and carrots into thin strips

3) Steam the buns for 10 minutes

4) Fill them with pancetta, vegetables, coriander and chives

5) Garnish with roasted sesame

Ingredients

• 150g Smoked salmon
• 30g Avocado cream
• 25g Red cabbage
• Roasted sesame

Implementation

1) Steam the buns for 10 minutes

2) Fill with avocado cream and smoked salmon

3) Add the sliced red cabbage

4) Garnish with roasted sesame

Ingredients

• 200g steamed lobster
• 20g Carrot
• 20g Cabbage
• 20g Celery
• 150g Mayonnaise

Implementation

1) Cut the vegetables into very thin sticks and add them to a basin

2) Add the mayonnaise and mix well

3) Cut the lobster roll and place it on a non-stick pan for 1 minute on each side

4) Fill the roll with mayonnaise and vegetables and add the lobster into pieces on top

Ingredients

• 190g Breaded Chicken
• Caesar's sauce
• 30g Corn
• 25g Onion flakes
• 30g Iceberg

Implementation

1) Fry the chicken until golden in color

2) Steam the buns for 10 minutes

3) Fill with Caesar's sauce, iceberg and chicken

4) Garnish with corn and onion flakes

Ingredients

• 120g Rib eye
• 30g BBQ sauce
• 20g Fried onion
• 10g Tomatoes
• 10g Avocado cream
• 20g Avocado in slices
• 40g Smoked salmon
• 120g oven-baked pork pancetta
• 30g Cheddar sauce

Implementation

1) Heat the sobreros in a non-stick pan

2) Grill the rib eye and cut it into slices, combine with bbq sauce, fried onion and fresh cherry tomatoes

3) Spread the avocado cream and then add the sliced avocado and the smoked salmon, garnish

Ingredients

• 110g Breaded chicken
• 1 Egg eye
• 20g Iceberg
• 20g Homemade ketchup

Implementation

1) Fry the chicken until golden in color

2) Cut the brioche in half and place it on a non-stick pan for 1 minute on each side

3) Fill with homemade ketchup, iceberg, the chicken and the egg eye

Ingredients

• 90g Tomato sauce
• 125g Mozzarella burrata
• 30g Sliced prosciutto
• Fresh basil leaves

Implementation

1) Spread the pinsa with the tomato sauce and bake it for 7 minutes at 220 degrees

2) Finally add the mozzarella, prosciutto and fresh basil leaves

Ingredients

• 50g King oyster mushrooms
• 80g Grated Parmesan
• 10g Fresh Thyme
• 2 Egg eyes

Implementation

1. Sauté the mushrooms
2. Place them on the brunch bread, add grated parmesan and bake at 220 degrees for 6-7 minutes
3. Finally add the egg eye and fresh thyme