Complete New Year's Menu

In a pot, sauté half an onion and half a red bell pepper, chopped, in two tablespoons of olive oil, seasoning with salt and black pepper.

Add two cloves of chopped garlic to the sauté and cook for one more minute.

Add one cup of rice, one teaspoon of sweet paprika, one teaspoon of turmeric, and half a teaspoon of cumin. Adjust salt and lightly toast the rice grains, stirring.

Add two cups of heated vegetable broth and cook over low heat for about 15 minutes, or until the rice is cooked and the broth has evaporated.

Turn off the heat, cover the pot completely, and let the rice rest for 10 minutes to finish steaming and become fluffy.

Finish the rice with chopped fresh herbs before serving.

Heat a drizzle of olive oil in a skillet until you feel the heat when holding your hand near it. Season two salmon fillets with salt and black pepper.

Sear each side of the salmon for approximately 3 minutes, ensuring the skin becomes crispy.

Remove the salmon from the skillet and set aside. Remove excess fat and add two tablespoons of butter.

Over low heat, brown two cloves of chopped garlic in the melted butter. Turn off the heat before the garlic burns and add two tablespoons of chopped fresh herbs, along with the zest and juice of half a lemon.

Mix the browned garlic well with the other ingredients to form the sauce and serve immediately over the reserved salmon.

In boiling water, cook one celery stalk and one chopped medium carrot for 5 minutes.

Add three chopped large potatoes and three whole eggs to the boiling water, cooking for another 10 minutes.

Drain the vegetables and eggs. Chop the hard-boiled eggs and transfer the chopped vegetables and eggs to a bowl.

Add half a chopped onion, one strip of chopped bell pepper (optional), seasonings (salt and black pepper), and one chopped green apple (optional) to the vegetable mixture.

Fold in one cup of mayonnaise and one tablespoon of mustard into the salad, mixing the ingredients well.

Finish the salad by squeezing the juice of one lemon over it, mix again, and refrigerate for at least two hours to let the flavors meld.

When serving the potato salad, you can garnish with dried parsley and fried garlic.

Prepare the cream by mixing one can of dulce de leche with one tub of cream cheese until a smooth mixture is achieved.

Quickly dip vanilla wafer cookies in milk and line the bottom of a casserole dish (approximately 20x).

Spread one-third of the dulce de leche cream over the first layer of cookies, spreading evenly. Repeat with another layer of dipped cookies and another layer of cream.

Make the third layer of cookies and cover it with the remaining dulce de leche cream, finishing with a final layer of dipped cookies.

Mix 100g of semi-sweet chocolate with 100g of heavy cream and melt in the microwave in 30-second intervals, stirring each time, until a smooth ganache forms.

Pour the ganache over the last layer of cookies on the trifle, spreading it gently.

Cover the dish with plastic wrap to prevent it from absorbing odors and refrigerate for a minimum of 4 hours, or ideally overnight for better stability.

Decorate the trifle with chocolate sprinkle balls or another preferred topping before serving.