He was left without a team on MasterChef, then prepared three dishes and won

The red group consisted of Tadej, Daniela and Ian, the blue group consisted of Ajda, Gregor and Gulnaz, the yellow group consisted of Dominik, Tanja and Karin, and the green group consisted of Anna, Tjaša and Jure. Each member of the group was responsible for one dish, and the contestants had to manage their own time. If the group did not manage to prepare all three plates in time, they would not even qualify for the tasting.

Alone against all

While the other contestants relied on their teammates, Tilen had to organize the entire 100 minutes himself. He prepared three completely different dishes, and showed a considerable amount of confidence in the process, finishing cooking six minutes before the time ran out. For the first course, he turned toast into ravioli, which he filled with ricotta, Karst pancetta and truffles, and served with truffle sauce.

Karim was particularly impressed by the original use of an otherwise completely everyday ingredient. "A fantastic idea for using toast, something I've never seen done in this way before," he commented, also praising the moderate use of truffles. Mojmir agreed that the idea was great, but he found the dish a bit too heavy.

He took them to Greece with another dish

Tilen made a spanakopita with spinach and feta cheese from the puff pastry and topped it with tzatziki. The dish reminded Luka of this year's trip to Greece, and Karim praised the ratio of spinach to feta and especially the way the tzatziki was prepared. He liked that Tilen diced the cucumber, which kept it crispy and the sauce didn't become too runny. "It's beautifully prepared. Well done, Tilen!" he said to him.

Finally, an Italian classic

For the third dish, Tilen used stale bread to make breadcrumbs, which he incorporated into orecchiette with chili and onion. "Tilen, very good pasta," Mojmir assessed, praising the light and beautifully shaped pasta and the crispy element on the plate. Karim, however, admitted, regarding the slightly spicier taste: "I have to admit, it's 'saucy', but the pasta is fantastic."

After the attempt, Tilen was pleased mainly because the judges recognized his effort. "I really put all my Italian soul and heart into it today and it means a lot to me that it turned out the way I wanted it to. That the judges recognized the effort," he said. Although all four groups successfully qualified for the attempt in the end, the main battle for victory took place between Tilen and the blue group.

The first dish, or the use of toast, was the deciding factor. The judges awarded the victory to Tilen, who thus once again justified the title of best chef of the previous challenge and earned himself a place on the balcony. "Wow, I'm excited, I'm happy. I'm saved for another week. I think I cooked enough today and I can rest a bit," Tilen said after the victory.

Prepare Tilno's winning dishes at home

Tilen impressed the judges with three completely different ways to use bread. If you'd like to recreate his dishes yourself, you can find the recipes for all three dishes below.

Ingredients:

- 2 toasted raisins

- 1 tablespoon ricotta

- for an inch of Karst pancetta

- 1 egg

- pepper

- tartufata, truffle oil and a slice of fresh truffle

- parmesan

- 1 dl cream

Procedure:

In a bowl, mix the ricotta and Karst pancetta, which we cut into small pieces and fried in a pan.

Dip the toast in a beaten and lightly beaten egg. Place a spoonful of filling in the middle of one slice and cover it with another slice of toast, also dipped in the egg.

Fry the toast on both sides in the fat released by the pancetta until it gets a nice brown color. Cut the ravioli out of the toast with a cutter and serve.

Heat the cream in a saucepan, grate a little Parmesan into it, add the tartufata and mix everything together.

Place a fresh truffle on the 'ravioli', drizzle with truffle oil, grate a little more Parmesan and pour over the truffle sauce.

Ingredients:

- 3 sheets of puff pastry

- olive oil

- 2 handfuls of spinach

- feta sir

- record

- 1 dl cream

- 1 egg

- Greek yogurt

- 1 clove of garlic

- 1/3 cucumber

- a few fresh mint leaves

- 1/2 teaspoon dill

- 1 lemon

Procedure:

Brush each sheet of puff pastry well with oil and place in a small baking dish, pleating the dough.

Mix the crumbled feta, ricotta, cream, egg and spinach and pour the mixture over the dough. You can crumble some more dough on top and drizzle with oil. Bake at 180 degrees Celsius for about 30 minutes or until the top layer of dough is nicely browned.

Meanwhile, prepare the tzatziki. Finely chop the garlic and add it to the Greek yogurt with a tablespoon of olive oil. Add the peeled cucumber, seeds removed and diced, chopped mint leaves, dill, and a little grated lemon zest. Mix everything well and serve with the spanakopita.

3. Calabrian Orecchiette

Ingredients

- 70 g breadcrumbs

- 50 g semoline

- 50 ml of water

- 1/2 chili

- olive oil

- 1 clove of garlic

- sun

Procedure

Mix 50 g of breadcrumbs, 50 g of semolina and 50 ml of water and knead everything together into a firm dough that should not be sticky. If it feels too compact, add a little water, if it is sticky, add a little more semolina. Shape the dough into a ball, wrap in foil and let it rest in the refrigerator for 15 minutes.

Once the dough has rested, roll it into a long log about 0.5 cm thick and cut it into pieces about 0.5 cm long with a knife. Press each piece with a knife to flatten it slightly and make a slit in the middle, then fold the pasta over the slit on the other side to open it up and form an ear shape.

This will make about 30 to 40 orecchiette, which we gently flour to dry them out further. Cook the pasta in well-salted water. When they float to the surface, cook them for about a minute more.

In a pan, fry the chopped garlic and chili and the remaining breadcrumbs in olive oil. Add the cooked orecchiette and mix everything well.