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Delicious, flavourful and satisfying, and a perfect creative playground for colourful Rainbow Chard. Jump to  PICTURE RECIPE Jump to TEXT-ONLY RECIPE Nature is so beautiful. I just adore the vibrantly coloured stems and rich dark green leaves of Rainbow Chard. For me, their stems are like veggie crayons, waiting to be painted with. With the addition of potatoes, and a green salad on the side, this frittata makes for a hearty, satisfying, and truly delicious meal. Unfortunately, the bright colours of the stems fade a bit when cooked; nevertheless, the chard adds a wonderful aroma and texture. If you like to get creative with Rainbow Chard, you may also like this   RAINBOW CHARD CAKE . How to prepare: RAINBOW CHARD & POTATO FRITTATA Colourful, delicious, and satisfying, and the perfect playground for Rainbow Chard. Jump to TEXT-ONLY RECIPE INGREDIENTS:  Serves 6 500 g Rainbow Chard 2 tablespoons extra virgin olive oil 1 small dried chilli 1 sprig rosemary, leaves removed from stem and finely chopped 500 g potatoes, peeled and coarsely grated 3 small shallots, finely diced fine sea salt freshly ground black pepper 1 large garlic clove, minced or finely chopped 10 large eggs ¾ cup of freshly grated Parmigiano Reggiano DIRECTIONS:  Gather all the ingredients Prepare the ingredients : Rinse the chard, then separate the stems from the leaves. Cut the stems into pieces, approximately ½ to 1 cm in size, and roughly chop the leaves. Peel the potatoes and grate them on the coarse side of a box grater. Finely dice the shallots. Mince the garlic. Remove the rosemary leaves from the stem and chop them finely. Infuse the oil with chili and rosemary:  Warm ½ to 1 tablespoon of oil in a large, 30 cm/12-inch oven-safe nonstick pan over medium-high heat. Add 1 small dried chili and allow it to infuse. Add ½ to 1 teaspoon of finely chopped rosemary. Cook and stir until fragrant, about 10 seconds. Remove the pili pili.  Add the chard stems, potatoes, onion, and seasoning:  Add the chopped chard stems, grated potatoes, and 3 finely diced shallots, along with ¾ teaspoon salt and ¼ teaspoon freshly ground black pepper. Cook over medium-high heat, stirring occasionally, until browned in spots and the stems begin to soften, about 7 minutes.  Add the garlic and chard leaves: Add 1 minced garlic clove, and cook for another minute. Pile the chopped chard leaves on top and allow them to wilt into the potato-chard mix.  Mix the eggs with the Parmesan : In the meantime, lightly beat 10 eggs in a medium bowl. Season with salt and pepper, then stir in 3/4 cup freshly grated Parmesan.  Combine the potato-chard mixture with the eggs : transfer the potato-chard mixture to the bowl with the eggs and mix thoroughly.  Cook the frittata:  Heat the frying pan over medium heat. Add 1 tablespoon of olive oil to the pan. When the oil is hot, add the egg-mixture, levelling the top. Leave to cook on low heat until the egg is nearly set all the way to the top, about 15-20 minutes. Meanwhile, preheat the grill to 200°C / 400°F. Finish the frittata under the grill: Place the frittata under the grill until the eggs are fully set and the top is golden brown.  Serve:  Allow the frittata to set for a couple of minutes before serving. Serve hot with a green salad on the side. TEXT-ONLY RECIPE RAINBOW CHARD & POTATO FRITTATA Colourful, delicious, satisfying, and the perfect playground for Rainbow Chard. Jump to  PICTURE RECIPE Recipe adapted from: Rainbow Chard-Potato Frittata, from finecookingblog INGREDIENTS:  Serves 6 500 g Rainbow Chard 2 tablespoons extra virgin olive oil 1 small dried chili 1 sprig or rosemary, leaves removed from stem and finely chopped 500 g potatoes, peeled and coarsely grated 3 small shallots, finely diced fine sea salt freshly ground black pepper 1 large garlic clove, minced or finely chopped 10 large eggs ¾ cup of freshly grated Parmigiano Reggiano DIRECTIONS:  Gather all the ingredients Prepare the ingredients : Rinse the chard, then separate the stems from the leaves. Cut the stems into pieces, approximately ½ to 1 cm in size, and roughly chop the leaves. Peel the potatoes and grate them on the coarse side of a box grater. Finely dice the shallots. Mince the garlic. Remove the rosemary leaves from the stem and chop them finely. Infuse the oil with chili and rosemary:  Warm ½ to 1 tablespoon of oil in a large, 30 cm/12-inch oven-safe nonstick pan over medium-high heat. Add 1 small dried chili and allow it to infuse. Add ½ to 1 teaspoon of finely chopped rosemary. Cook and stir until fragrant, about 10 seconds. Remove the pili pili.  Add the chard stems, potatoes, onion, and seasoning: Add the chopped chard stems, grated potatoes, and 3 finely diced shallots, along with ¾ teaspoon salt and ¼ teaspoon freshly ground black pepper. Cook over medium-high heat, stirring occasionally, until browned in spots and the stems begin to soften, about 7 minutes.  Add the garlic and chard leaves:  Add 1 minced garlic clove, and cook for another minute. Pile the chopped chard leaves on top and allow them to wilt into the potato-chard mix.  Mix the eggs with the Parmesan : In the meantime, lightly beat 10 eggs in a medium bowl. Season with salt and pepper, then stir in 3/4 cup freshly grated Parmesan.  Combine the potato-chard mixture with the eggs : transfer the potato-chard mixture to the bowl with the eggs and mix thoroughly.  Cook the frittata:  Heat the frying pan over medium heat. Add 1 tablespoon of olive oil to the pan. When the oil is hot, add the egg-mixture, levelling the top. Leave to cook on low heat until the egg is nearly set all the way to the top, about 15-20 minutes. Meanwhile, preheat the grill to 200°C / 400°F. Finish the frittata under the grill: Place the frittata under the grill until the eggs are fully set and the top is golden brown.  Serve:  Allow the frittata to set for a couple of minutes before serving. Serve hot with a green salad on the side.

Velvety lamb's lettuce, warm baby potatoes, crispy fried bacon, sautéed mushrooms, and a hard-boiled egg, all united by a nutty vinaigrette made with  Steirischem Kürbiskernöl, Styrian Pumpkin Seed Oil . Jump to RECIPE Who says a salad can't be autumn comfort food? As the days grow colder, my salads become warmer, and this one definitely beats my grey and rainy Brussels weather blues. It's an Austrian salad, with typical ingredients used in Austria, and a vinaigrette made with the famous PDO Steirischem Kürbiskernöl, Styrian Pumpkin Seed Oil. Steirisches Kürbiskernöl is a famous Austrian delicacy. Dating back to the 18th century and the Austro-Hungarian Empire, in its authentic version, it is exclusively produced in the Steiermark (Styria), a county in southeastern Austria, from the locally grown Styrian oil pumpkins ( Steirischer Ölkürbis ). It is a premium quality oil, thick and dark green to nearly black in larger quantities, with an intense nutty taste and roast aroma, a subtle spiciness, and a subtle, cabbage-like note. The oil is extracted from the pumpkins' dried, ground, and gently roasted, hull-less seeds, adhering to the strictest quality standards. With the pumpkins grown and the oil produced in the dedicated Styrian region, it has been granted a GGA ( Geschützte Geographische Angabe ) status, the equivalent of the English PDO (Protected Designation of Origin), the Italian DOP, and French AOP. Not only is the oil delicious, but it is also very healthy: it is cholesterol-free, contains 80% unsaturated fatty acids, and is high in vitamin E. The oil is primarily used cold, or lightly warmed, as high heat may turn it bitter. In Austria, Kürbiskernöl is very popular on salads, but is also used as decoration and flavour enhancer in soups and dishes, and a great addition to scrambled eggs. It can be incorporated in spreads, or served as a dip for bread. It is even used to add a nutty flavour and beautiful colour to ice cream, sweets, and cakes. In recent years, the oil has gained international popularity. As a native Steirerin (Styrian), I grew up with Pumpkin Seed Oil. It has always been the main salad oil in my parents' home. Combined with apple vinegar, salt and pepper, it perfectly compliments our hearty Austrian dishes. Imagine: golden crispy-breaded Wiener Schnitzel , clove and onion perfumed rice, sweet and sour Preiselbeermarmelade  (loganberry jam), and the nuttiness of Pumpkin Seed Oil with every bite - Austrian culinary bliss! In Austria, the oil can be found in most shops and supermarkets, as well as farmers markets. You can find it also online, but be sure to check for the GGA label. This ensures that the oil is authentic, traceable, made from genuine Styrian pumpkin seeds, and produced by a local oil mill, adhering to the highest quality standards. Tip: the genuine GGA-labelled oil is also available at Austrian airports, so perfect for a last minute purchase, that doesn't have to fit into your hand lugguage. (Instead, it fits snugly into a large shopping bag next to Austrian Mannerschnitten, Mozartkugeln, and Birnenschnaps - getting home-sick as I'm typing...) As part of a ROUXBE salad dressing assignment, I experimented with various spices and ingredients, aiming to create a flavourful vinaigrette, while preserving the oil's distinct nutty taste. I incorporated salt, pepper, honey, vinegar, and shallots, that complemented the oil as well as the salad components beautifully. The shallots enhanced the flavor without overshadowing the oil, providing an extra touch.  (*Reference: Wikipedia : Pumkin Seed Oil) HOW TO MAKE AUSTRIAN LAMBS LETTUCE SALAD with STYRIAN PUMPKIN SEED OIL VINAIGRETTE Velvety lamb's lettuce, warm baby potatoes, crispy fried bacon, sautéed mushrooms, and a hard-boiled egg, all united by a nutty vinaigrette made with  Steirischem Kürbiskernöl, Styrian Pumpkin Seed Oil . Recipe inspired by: Vogerlsalat at Tagescafé Freiblick, Graz Important:  Prepare the vinaigrette and cook all the ingredients, then make sure everyone is at the dinner table before assembling the salad, then serve it immediately before the warm ingredients start to wilt the lamb lettuce leaves.  If you don't have Styrian Pumpkin Seed Oil, you can of course use other good quality salad oil. The vinaigrette will still be nice, and the remaining ingredients speak for themselves. INGREDIENTS:  Serves 2: For the salad: 2 big handfuls of lamb's lettuce, cleaned and washed 6-8 new potatoes, unpeeled and thoroughly washed 80-100 g smoked bacon or pancetta, diced 2 eggs 2 large brown button mushrooms (or champignons), or several smaller ones For the Vinaigrette: 8 teaspoons Kürbiskernöl  / Styrian Pumpkin Seed Oil, or other good quality salad oil 1 teaspoon apple cider vinegar 2 teaspoons shallots, finely diced ¼ teaspoon honey ⅛ teaspoon sea salt ⅛ teaspoon pepper DIRECTIONS:  Wash and dry the lamb's lettuce: clean and wash the lamb's lettuce, making sure to remove all the sand trapped between the leaves, then thoroughly dry it. Prepare the vinaigrette: add all the ingredients to a lidded glass jar, close, and shake vigorously until the vinaigrette is well emulsified. Set aside. Heat the oven to 50°C fan. Boil the potatoes: wash the potatoes, boil them gently with their skin on until soft. When cooked, they should be easily pierced with a knife, but should also slide off the knife effortlessly. In case they cling to the knife, continue to cook. Drain the potatoes, then put them into the preheated oven to keep them warm. Fry the bacon : Meanwhile, fry the bacon in a small pan over low heat, until it starts to release some of its fat. Increase the heat to medium-high and fry until golden brown. Spoon the pieces out of the pan, keeping the fat for later. Keep them warm in the oven. Sauté the mushrooms in the bacon fat: After cleaning the mushrooms, slice them. Cook them in the bacon fat over medium-high heat for a few minutes, just until they're heated and lose their raw edge. Boil the eggs: Meanwhile, bring water in a small saucepan to a boil. Once boiling, lower the eggs into the water and boil for 8 minutes. Once cooked, drain the water and run the eggs for a few seconds under cold water to stop them from cooking. Wrap the eggs into a kitchen towel to keep them warm. Assemble the salad: Make sure everyone is at the dinner table before assembling the salad: Peel the eggs. Slice the unpeeled potatoes, then toss them with a little vinaigrette. Put the lamb's lettuce into a big bowl, add vinaigrette and toss gently. Divide the lettuce between two large plates. Distribute the potato slices neatly around the salad. Add the bacon and fried mushrooms. Cut the eggs in half, and add them on top. Season the eggs with a little salt and freshly ground black pepper. Finish the salad by drizzling more vinaigrette on top. Serve: Serve immediately to prevent the salad from wilting.

Warm, cinnamon-anise-spiced, sweet roasted plums on a bed of golden-brown caramelized French toast, and an almond crunch with every bite - just my idea of autumn weekend breakfast.  Jump to  PICTURE RECIPE Jump to TEXT-ONLY RECIPE French Toast* is known by many names: Eggy Bread in England, Pain Perdu (lost bread) and Pain Doré (golden bread) in France, Arme Ritter (poor knights) in Germany, and Pavesen in Austria and Southern Germany, as well as Gypsy Toast and Bombay Toast . Its origins date back to the Romans in the 4th or 5th century, where bread was soaked in milk and served with honey. The Romans called it promisingly: alter dulcet , or 'another sweet dish'. In medieval Europe, French Toast was often served alongside game birds and meats. This version with spiced roasted plums is incredibly delicious and so beautiful, with its lovely warm autumn colours. The process is easy: the plums are roasted with warm spices, while the bread is soaked in a sweet egg-milk mixture, quickly fried in the pan, and then served with the roasted plums and a sprinkle of toasted almonds. It does take a bit of time, but luckily requires only a few hands-on steps. I would say, the toughest part is having to get out of bed to prepare it for breakfast... having said that, nothing stops you from returning while the plums are roasting and the eggy bread is soaking. Happy Weekend!  ❤️ *Wikipedia: French Toast How to prepare: SPICED ROAST PLUM & ALMOND FRENCH TOAST Warm, cinnamon-anise-spiced sweet roasted plums on a bed of golden-brown caramelized French toast, and an almond crunch with every bite - just my idea of autumn weekend breakfast.  Jump to TEXT-ONLY RECIPE Recipe source: Spiced roast plum and almond French toast, by Louise Robinson @greatbritishchefs Level: Easy - Cooking time: approximately 45 minutes INGREDIENTS:  Makes: Breakfast for 2 ❤️ For the plums: 4 plums, halved and stoned 15 g (½ oz) light brown soft sugar 1/4 teaspoon ground cinnamon 1 star anise 2 tablespoons water For the French toast: 2 eggs 1 tablespoon cream or double cream 2 tablespoons whole milk seeds from ½ vanilla pod, cut in half and scraped out, or 1 tsp vanilla extract 15g (½ oz) caster sugar 2 slices of toast, thick, brown or whole wheat, one day old and a little dry, which helps the bread to absorb the liquid better without falling apart 2 tablespoons sunflower oil To serve: 2 tbsp flaked almonds, toasted Icing sugar Optional : Greek yogurt DIRECTIONS:  Gather all the ingredients. Preheat the oven to 200°C/180° fan/gas mark 6. Spice and roast the plums: Place the plums, cut-side up, in an ovenproof dish. Sprinkle over 15 g brown sugar, ¼ teaspoon cinnamon and 2 tablespoons of water and add 1 star anise. Cover the dish loosely with foil and bake for 30 minutes, or until the fruit is soft but still keeps its shape. Remove the plums when done, but keep the oven on for later. Prepare the egg-milk:  While the plums are cooking, add 2 eggs, 1 tablespoon of cream, 2 tablespoons of milk, the seeds from ½ vanilla and 15 g of caster sugar into a bowl and cream together.  Soak the bread in the egg-milk: Pour the egg-milk into a shallow dish and add the bread slices. Soak for 30 minutes, turning them over every now and then as the plums bake. The liquid will be fully absorbed at the end. Toast the almond slices: Meanwhile toast 2 tablespoons of almond slices over medium heat in a small frying pan until light golden. Fry the eggy bread: Heat a large frying pan over medium heat and add 2 tablespoons of oil. Once hot, add the soaked bread and fry for a couple of minutes on each side, or until golden brown. Transfer the bread to a baking sheet and place them in the pre-heated oven for 3 minutes. Assemble: Remove the bread slices from the oven, cut them in half diagonally and divide them between two plates. Top with the roasted plum halves and drizzle over some of the plum juices. Sprinkle with flaked almonds, then dust with icing sugar.  Serve immediately: Optional: serve Greek yoghurt on the side. TEXT-ONLY RECIPE SPICED ROASTED PLUM & ALMOND FRENCH TOAST Warm, cinnamon-anise-spiced sweet roasted plums on a bed of golden-brown caramelized French toast, and an almond crunch with every bite - just my idea of autumn weekend breakfast.  Jump to  PICTURE RECIPE Recipe source: Spiced roast plum and almond French toast, by Louise Robinson @greatbritishchefs Level: Easy - Cooking time: approximately 45 minutes INGREDIENTS:  Makes: Breakfast for 2 ❤️ For the plums: 4 plums, halved and stoned 15 g (½ oz) light brown soft sugar 1/4 teaspoon ground cinnamon 1 star anise 2 tablespoons water For the French toast: 2 eggs 1 tablespoon cream or double cream 2 tablespoons whole milk seeds from ½ vanilla pod, cut in half and scraped out, or 1 tsp vanilla extract 15g (½ oz) caster sugar 2 slices of toast, thick, brown or whole wheat, one day old and a little dry, which helps the bread to absorb the liquid better without falling apart 2 tablespoons sunflower oil To serve: 2 tbsp flaked almonds, toasted Icing sugar Optional : Greek yogurt DIRECTIONS:  Gather all the ingredients. Preheat the oven to 200°C/180° fan/gas mark 6. Spice and roast the plums:   Place the plums, cut-side up, in an ovenproof dish. Sprinkle over 15 g brown sugar, ¼ teaspoon cinnamon and 2 tablespoons of water and add 1 star anise. Cover the dish loosely with foil and bake for 30 minutes, or until the fruit is soft but still keeps its shape. Remove the plums when done, but keep the oven on for later. Prepare the egg-milk:  While the plums are cooking, add 2 eggs, 1 tablespoon of cream, 2 tablespoons of milk, the seeds from ½ vanilla and 15 g of caster sugar into a bowl and cream together.  Soak the bread in the egg-milk:   Pour the egg-milk into a shallow dish and add the bread slices. Soak for 30 minutes, turning them over every now and then as the plums bake. The liquid will be fully absorbed at the end. Toast the almond slices:   Meanwhile toast 2 tablespoons of almond slices over medium heat in a small frying pan until light golden. Fry the eggy bread:   Heat a large frying pan over medium heat and add 2 tablespoons of oil. Once hot, add the soaked bread and fry for a couple of minutes on each side, or until golden brown. Transfer the bread to a baking sheet and place them in the pre-heated oven for 3 minutes. Assemble:  Remove the bread slices from the oven, cut them in half diagonally and divide them between two plates. Top with the roasted plum halves and drizzle over some of the plum juices. Sprinkle with flaked almonds, then dust with icing sugar.  Serve  immediately: Optional: serve Greek yoghurt on the side.

Thick, fluffy, sweet and moist pancakes meet carrots, warm autumn spices, and sourdough. Topped with crunchy walnuts and drizzled with glossy golden-brown, sweet maple syrup... could you wish for more? Well, yes, perhaps for a topping of maple-syrup-caramelised sweet and salty slices of bacon... PICTURE RECIPE TEXT-ONLY RECIPE Sourdough adds a beautiful tang and flavour to pancakes. I usually make them when I have a large quantity of sourdough starter, but I'm not in the mood for baking sourdough bread. I hate to just discard it. I would normally make simple sourdough pancakes, and then we drown them under anything sweet, like honey or maple syrup, but mostly an excessive, embarrassing, and unjustifiable amount of Nutella! ;-) These Carrot Cake Sourdough Pancakes are different. They don't need Nutella (did I really just say that?). They call for walnuts and maple syrup... well, yes, and caramelized bacon... The carrots, cinnamon, and ginger add a flavour reminiscent of carrot cake, the walnuts a lovely crunch, and the caramelized bacon texture, sweetness, and umami flavour. The pancakes are easy and fast to make: the batter takes a couple of minutes to mix, and the pancakes are fried in no time. They make a delightful, rich, and satisfying breakfast. The batter can be prepared the night before, making them also a perfect breakfast or brunch for overnight guests. How to prepare: CARROT CAKE SOURDOUGH PANCAKES Thick, fluffy, sweet and moist pancakes meet carrots, warm autumn spices, and sourdough. Topped with crunchy walnuts and drizzled with glossy golden-brown, sweet maple syrup... and aa topping of maple-syrup-caramelised sweet and salty slices of bacon... Jump to TEXT-ONLY RECIPE INGREDIENTS:  Makes approximately 20 pancakes of about 11 cm (¼ inch) diameter, using a ¼ cup as a scoop This recipe assumes that you have a large amount of sourdough starter discard. If not, feed your starter before with sufficient flour and water to end up with 360 ml (1 1/2 cups) of starter. 360 ml (1 ½ cups) sourdough discard or active sourdough starter 3 large eggs, at room temperature 240 ml (
1 cup) milk, slightly warmed
 280 g (
1 ¾ cups) organic wheat flour 60 g (¼ cup) brown sugar 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon cinnamon ¼ teaspoon ginger 1 ½ teaspoons salt 2 cups finely grated carrots, about 4 carrots (circa 300g unpeeled) 60 g (½ cup) chopped walnuts 50 g (¼ cup) melted butter Sunflower oil for frying To serve: chopped walnuts and maple syrup optional (omit for a vegetarian version): breakfast bacon, maple syrup DIRECTIONS:  Sourdough starter/discard:  This recipe requires 360 ml (1½ cups) sourdough discard or active starter. Feed your sourdough multiple times, if necessary, until you have 360 ml (1½ cups), plus the starter you want to keep for storage. Gather all the ingredients. Pre-heat the oven to 90°C/70°C fan/200°F to keep the finished pancakes warm while frying. Prepare all the ingredients: Warm 240 ml (1 cup) of milk, melt 50 g of butter, chop 60 g of walnuts. Wash, peel and finely grate 4 carrots (approximately 300 g unpeeled weight). Combine the dry ingredients:  Sift together 280 g (1 ¾ cups) flour, 1 ½ teaspoons salt, 60g (¼ cup) brown sugar, 1 teaspoons cinnamon, ¼ teaspoon ginger, 2 teaspoons baking powder*, and 1 teaspoon baking soda*. (*Note: in case the mixture is prepared ahead, leave the baking powder and baking soda out at this point, and add them just before using the sourdough batter to make the pancakes). Combine the wet ingredients: Break 3 eggs into a large bowl and beat them with a balloon whisk or electric hand mixer until fluffy. Add the warmed milk and 360 ml (1 ½ cups) revived sourdough starter and mix gently. Combine the dry with the wet ingredients: Add the dry ingredients to the wet ingredients and mix well, but gently, to avoid activating the gluten in the flour. A few lumps in the batter are fine, they will dissolve during cooking. Add the remaining ingredients: Add the grated carrots, 60 g (½ cup) chopped walnuts and 50 g (¼ cup) melted butter and mix well. Fry:  Heat a pan over medium-high heat until quite hot - a drop of water should sizzle upon contact. Lightly coat the pan with oil.* * Tip: make a ball from kitchen paper, wrapping a second sheet around to cover it, then twist the paper on the top to form a handle. Dip the ball into a bowl with oil and use it to grease the pan. This works very well and leaves just a small amount of oil in the pan. Pour about ¼ cup of pancake batter into the pan. Cook until small air bubbles form and burst on the surface, the top starts to look slightly bumpy, and the edges look cooked, approximately 2-3 minutes. Flip the pancake and cook on the other side until it is nicely browned - another 1-2 minutes, depending on the heat of the pan. The pancakes require about 3-5 minutes total cooking time. Transfer the cooked pancakes to a plate and keep them warm in the pre-heated oven. Continue the process of oiling and frying until the remaining batter has been used up. Serve: Serve hot, with chopped walnuts and a drizzle of maple syrup. Optional (non-vegetarian version): serve with caramelised bacon: Fry a couple of slices of breakfast bacon until browned and crispy. Once crispy, add a little maple syrup and leave to caramelize. Serve together with the pancakes. STORAGE & REHEATING STORAGE: Cooled Pancakes can be stored in the fridge in an airtight container for a couple of days. If not needed within a couple of days, it's better to freeze them immediately. FREEZING: Allow the pancakes to cool completely, then freeze them, with layers of parchment paper between, to prevent them from sticking together. They should keep for 1 to 2 months, if not longer. REHEATING: The pancakes can be re-heated in small batches in the microwave (don't overheat them, to avoid that they turn rubbery), or a pan. I have even used a toaster, and it worked. For larger quantities, arrange the pancakes in a single layer on a baking tray lined with parchment paper, place them in the oven and reheat them on medium-high heat until warm and fluffy. TEXT-ONLY RECIPE CARROT CAKE SOURDOUGH PANCAKES Thick, fluffy, sweet and moist pancakes meet carrots, warm autumn spices, and sourdough. Topped with crunchy walnuts and drizzled with glossy golden-brown, sweet maple syrup... and a topping of maple-syrup-caramelised sweet and salty slices of bacon. Jump to  PICTURE RECIPE INGREDIENTS:  Makes approximately 20 pancakes of about 11 cm (¼ inch) diameter, using a ¼ cup as a scoop This recipe assumes that you have a large amount of sourdough starter discard. If not, feed your starter before with sufficient flour and water to end up with 360 ml (1 1/2 cups) of starter. 360 ml (1 ½ cups) sourdough discard or active sourdough starter 3 large eggs, at room temperature 240 ml (
1 cup) milk, slightly warmed
 280 g (
1 ¾ cups) organic wheat flour 60 g (¼ cup) brown sugar 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon cinnamon ¼ teaspoon ginger 1 ½ teaspoons salt 2 cups finely grated carrots, about 4 carrots (circa 300g unpeeled) 60 g (½ cup) chopped walnuts 50 g (¼ cup) melted butter Sunflower oil for frying To serve: roughly chopped walnuts and maple syrup optional (omit for a vegetarian version): breakfast bacon, maple syrup DIRECTIONS:  Sourdough starter/discard:  This recipe requires 360 ml (1½ cups) sourdough discard or active starter. Feed your sourdough multiple times, if necessary, until you have 360 ml (1½ cups), plus the starter you want to keep for storage. Gather  all the ingredients. Pre-heat the oven  to 90°C/70°C fan/200°F to keep the finished pancakes warm while frying. Prepare all the ingredients:  Warm 240 ml (1 cup) of milk, melt 50 g of butter, chop 60 g of walnuts. Wash, peel and finely grate 4 carrots (approximately 300 g unpeeled weight). Combine the dry ingredients:  Sift together 280 g (1 ¾ cups) flour, 1 ½ teaspoons salt, 60g (¼ cup) brown sugar, 1 teaspoons cinnamon, ¼ teaspoon ginger, 2 teaspoons baking powder*, and 1 teaspoon baking soda*. (*Note: in case the mixture is prepared ahead, leave the baking powder and baking soda out, and add them just before using the sourdough batter to make the pancakes). Combine the wet ingredients:  Break 3 eggs into a large bowl and beat them with a balloon whisk or electric hand mixer until fluffy. Add the warmed milk and 360 ml (1 ½ cups) revived sourdough starter and mix gently. Combine the dry with the wet ingredients:  Add the dry ingredients to the wet ingredients and mix well, but gently, to avoid activating the gluten in the flour. A few lumps in the batter are fine, they will dissolve during cooking. Add the remaining ingredients:  Add the grated carrots, 60 g (½ cup) chopped walnuts and 50 g (¼ cup) melted butter and mix well. Fry:  Heat a pan over medium-high heat until quite hot - a drop of water should sizzle upon contact. Lightly coat the pan with oil. Tip: make a ball from kitchen paper, wrapping a second sheet around to cover it, then twist the paper on the top to form a handle. Dip the ball into a bowl with oil and use it to grease the pan. This works very well and leaves just a small amount of oil in the pan. Pour about ¼ cup of pancake batter into the pan. Cook until small air bubbles form and burst on the surface, the top starts to look slightly bumpy, and the edges look cooked, approximately 2-3 minutes. Flip the pancake and cook on the other side until it is nicely browned - another 1-2 minutes, depending on the heat of the pan. The pancakes require about 3-5 minutes total cooking time. Serve:  Serve hot, with chopped walnuts and a drizzle of maple syrup. Optional: serve with caramelised bacon:  Fry a couple of slices of breakfast bacon until browned and crispy. Once crispy, add a little maple syrup and leave to caramelize. Serve together with the pancakes. STORAGE & REHEATING STORAGE:  Cooled Pancakes can be stored in the fridge in an airtight container for a couple of days. If not needed within a couple of days, it's better to freeze them immediately. FREEZING:  Allow the pancakes to cool completely, then freeze them, with layers of parchment paper between, to prevent them from sticking together. They should keep for 1 to 2 months, if not longer. REHEATING:   The pancakes can be re-heated in small batches in the microwave (don't overheat them, to avoid that they get rubbery), or a pan. I have even used a toaster, and it worked. For larger quantities, arrange the pancakes in a single layer on a baking tray lined with parchment paper, place them in the oven and reheat them on medium-high heat until warm and fluffy.

... the beginning of a love story, and a recipe for GRISPELLE . Jump to PICTURE RECIPE Jump to TEXT-ONLY RECIPE Steaming hot and golden brown; pleasantly crisp on the outside, creamy and pillowy, with a gentle chew on the inside - potato clouds in a crispy coat! I am talking about Grispelle , also known as Zeppole di Patate, or Curichi, Cururichi, and  Cuddurieddi in local dialect, a kind of yeasted Calabrian potato doughnut, only better! But more on those later! Let's first talk about that love story... It's August 2016. We had followed our friends' invitation to Calabria. It was my first time, and I was really looking forward to it. Little did I know, how deeply I would fall in love with this beautiful region of Italy, and the influence this visit would have on our life in years to come. Calabria is said to be the 'Undiscovered South' of Italy. Situated at the southernmost tip of the boot, kicking Sicily with its big toe, it is a region that has managed to preserve its natural beauty. A land of contrast and diversity: crystal-clear, turquoise sea waters; unspoilt coastlines free from large hotel chains and over-tourism; kilometres of sandy beaches and old fishing villages. Nature parks, peaks and plateaus. Lush green hills, lined with ancient hillside villages, churches, castles and monasteries; and olive and citrus trees everywhere, looking like big green fluffy sheep in the distance. During seven days of vacation, mostly spent on kite surfing (husband, not me) and beach laziness (mostly me), we were only able to explore a small part of this fascinating region with its rich history and culture - but just enough, to fall in love with it! On the flight back to Brussels, bellies bursting, suitcases packed with Calabrian delicacies, and the sun and big smiles in our faces, we had only one resolution: to return soon. And we did. We went back the next year, the year after that, and every year thereafter, until in 2020 we moved to a small seaside town along the cost of the Tyrrhenian sea. And here I am, five years later: it's early February, I'm sitting outside in the warm sun, typing this post - happy, and still 'innamorata della bella Calabria' - in love with beautiful Calabria. Now back to the Grispelle. During our first visit in 2016 we were invited several times by our friends' mother, La Signora Giuliana, to visit their family residence in Conflenti, a hillside town in the Catanzaro province. La Signora is an outstanding cook, delightful host, and embodies the quintessential Italian Signora: beautiful, strong, entertaining, with a sharp sense of humour, and countless stories to share - I just wish my Italian was better. One day, la Signora organized for two local ladies of Conflenti to come to the villa and make Grispelle . And best of all, I was allowed to watch and help. With language often a barrier, food has always been a means of communication for me, so I was really excited to join in with the family, rolling and shaping, while listening to them chatting away and laughing. Grispelle are a Calabrian delicay, typically reserved for Christmas. However, our friends's family has a tradition of preparing them at the end of the holiday season, just before all the family head back home - and we were just lucky enough to be there! The main ingredients of these irresistible tear-drop shaped doughnuts are yeast dough and mashed potatoes. But not ordinary potatoes. Cultivated in the Calabrian mountains, they are exceptionally flavourful and a key ingredient in this recipe. Their beautiful flavour really comes through with every bite. One of the ladies had prepared a dough the previous day, the long fermentation for additional flavour, I guess. To this pre-dough she added boiled, pureed potatoes, along with more yeast, flour and water, then kneaded it into an enormous, soft, and pillowy dough. The finished dough was divided into smaller portions, that we first rolled into ropes, and then formed into tear drop shapes. In no time we had made over a hundred, or so I counted! The Grispelle were left to rise under heavy sheets and blankets, which prevented them from drying out, and protected them from the onset of the afternoon chill in the mountains. After nearly doubling in size, they were deep-fried in olive oil, emerging a few minutes later hot and golden-brown, crispy on the outside, and pillowy-soft and delicious on the inside. As the rest of the family and guests started to arrive from the beach, we gathered around the fire-pit for an Aperitivo: a glass of Prosecco in one hand, the steaming hot Grispelle, wrapped in napkins, in the other. On tasting my third (of five), my head was spinning with possibilities... sweet with honey or cinnamon sugar to hot coffee for breakfast; savory with scrambled eggs and bacon for lunch; with smoked salmon and horseradish cream for dinner. In Calabria, Grispelle are also sometimes filled with anchovies or N'duja , the famous chilli-spiced spreadable sausage, for an extra kick. Back in Brussels, I made them immediately. I had tried to keep up with the quantities and timings in Conflenti, but of course it was impossible, especially in Italian; so, the true Grispelle secret remains in Conflenti. However, I'm quite pleased with my version. I made a few necessary adjustments: in the absence of those flavourful Calabrian potatoes, I added a pinch of nutmeg to mine. Then I made half filled with anchovies, the other half plain, half of which, I rolled in granulated sugar after frying - lunch and dessert in one - voilà! The Grispelle are at their best hot and fresh from the frying pan, as they loose their crispness and lovely texture when cold or reheated - not that this stopped us from eating them for the next two days. HOW TO MAKE: GRISPELLE di PATATE, my way - 3-ways Jump to TEXT-ONLY RECIPE Recipe based on the Grispelle made at the villa of Signora Giuliana in Conflenti in August 2016 ...as watched, learnt, helped, and eaten. INGREDIENTS: For approximately 35 rings (raw: ca. 10 cm diameter, ca. 50-70 g weight) Day 1: Pre-Dough 250 g '00' flour (I used '00' Pizza flour) 12 g fresh yeast 200 ml lukewarm water Day 2: Main Dough 1kg potatoes (Yukon, Russet, or ones with yellow or red skin that do not absorb a lot of water during cooking - I used Nicola that I had at home) 250 g '00' flour (I used '00' Pizza flour) 12 g fresh yeast 150 ml lukewarm water (quantity may vary slightly, depending on the flour and potatoes used) freshly ground nutmeg fine sea salt vegetable oil for frying optional: 2 tins of anchovies for Anchovies Grispelle and/or golden caster sugar/cinnamon for sweet Grispelle Equipment: large pot, potato ricer, frying pan, kitchen paper for draining DIRECTIONS: Day 1: Prepare the pre-dough: Sift 250 g '00' flour into a bowl and make a well. Warm 200 ml water, then pour about 100 ml into the well. Crumble 12 g fresh yeast into the water and stir until dissolved, thereby adding a bit of flour from the side. Leave to rest for about 30 minutes or until the yeast starts to show bubbles (depending on the temperature in your kitchen). Add the remaining 100 ml water (or as much as needed, depending on the flour used) and bring together into a rough, shaggy dough. Cover the dough with plastic wrap and a kitchen towel and leave to ferment overnight. Day 2: Boil the potatoes: The next day, wash 1kg potatoes and put them whole and unpeeled into a big pot. Cover with plenty of cold water, app. 3-4 cm higher than the level of the potatoes. Bring the water to a boil, then reduce the heat and boil gently until soft for 30-40 minutes, depending on the size of the potatoes. When the potatoes are done, you should be able to pierce them with a knife, but they should also easily fall off the knife. Drain the potatoes, then set them aside until they are cool enough to handle. Pass the potatoes through a ricer and season: Pass the warm potatoes through a potato ricer or food mill with a medium blade into a large bowl. Season to taste with salt and nutmeg. Prepare the main dough: Dissolve 12 g of yeast in app. 30 ml warm water and add it to the potatoes. Add the pre-dough from Day 1 and the remaining 120 ml of warm water (or as much as needed, according to the flour and potatoes used) to the bowl and mix all ingredients well with a wooden spoon into a dough. Transfer the dough to a well floured-work surface and knead it for about 10 minutes, or until the dough is soft and elastic. Depending on the flour and potatoes used, you might have to add more flour or water, a little at a time, during kneading. At this point, if you are making different-flavoured Grispelle, divide the dough with a bench scraper or large knife. Shape the Grispelle: Cover a large surface with a well-floured tablecloth or kitchen towels. For classic Grispelle: lightly flour a work surface. Cut a long piece off the dough, roll it into a thick sausage, then cut the sausage into smaller pieces. Pinch the sticky cut surfaces together, then roll the pieces into thin sausage. Shape the dough sausages into a ring or teardrop shape, overlap the ends and gently press them together. Place the rings with sufficient distance on the prepared surface. Repeat with the remaining dough. For Anchovies Grispelle:  Put 2 tins of anchovies into a sieve and drain off the oil. Cut them into small pieces. Flatten the second part of the dough into a long rectangle, then spread the anchovies evenly out on top. Roll the dough up from the long side into a thick sausage. Cut smaller rounds off the dough roll, and proceed as above, pushing any anchovies that are oozing out back inside the dough and pinching the sticky sides together before rolling into a sausage. Place the anchovy dough rings onto the prepared surface, keeping them on one side to be able to tell them apart from the plain Grispelle. Leave the Grispelle to double in size: Dust the Grispelle well with flour, then cover them with another tablecloth, to prevent them from drying out. Leave to almost double in size. Deep-fry the Grispelle: Add the oil to a large frying pan: The oil should be just deep enough so that the Grispelle can swim in the oil. Heat the oil to 160-180°C/320-360°F. It's best to measure the temperature with a thermometer, but if none at hand, insert a wooden spoon into the oil - when sufficiently hot, there should be bubbles showing on the spoon. Gently lower the Grispelle into the hot oil, a small batch at a time, and fry them for about 2-3 minutes until they are golden brown. Turn them over and fry them for another 2-3 minutes. Lift the Grispelle out of the oil and place them on a couple of sheets of kitchen paper to drain off any excess fat. Repeat with the remaining Grispelle. Optional: Coat the sweet Grispelle with sugar: put the fried and drained Grispelle whilst still hot into crystallised sugar (add cinnamon, if you like) and coat them evenly. Serve: Serve immediately and hot. TEXT-ONLY RECIPE GRISPELLE DI PATATE, my way - 3 ways Recipe based on the Grispelle made at the villa of Signora Giuliana in Conflenti in August 2016 ...as watched, learnt, helped, and eaten. INGREDIENTS: Makes app. 35 rings (raw: ca. 10cm diameter, ca. 50-70g weight) Day 1: Pre-Dough 250 g '00' flour (I used '00' Pizza flour) 12 g fresh yeast 200 ml lukewarm water Day 2: Main Dough 1kg potatoes (Yukon, Russet, or ones with yellow or red skin that do not absorb a lot of water during cooking - I used Nicola that I had at home) 250 g '00' flour (I used '00' Pizza flour) 12 g fresh yeast 150 ml lukewarm water (quantity may vary slightly, depending on the flour and potatoes used) freshly ground nutmeg fine sea salt vegetable oil for frying optional: 2 tins of anchovies for anchovies Grispelle and/or golden caster sugar/cinnamon for sweet Grispelle Equipment: large pot, potato ricer, frying pan, kitchen paper for draining METHOD: Day 1: Prepare the pre-dough:   Sift 250 g '00' flour into a bowl and make a well. Warm 200 ml water, then pour about 100 ml into the well. Crumble 12 g fresh yeast into the water and stir until dissolved, thereby adding a bit of flour from the side. Leave to rest for about 30 minutes or until the yeast starts to show bubbles (depending on the temperature in your kitchen). Add the remaining 100 ml water (or as much as needed, depending on the flour used) and bring together into a rough, shaggy dough. Cover the dough with plastic wrap and a kitchen towel and leave to ferment overnight. Day 2: Boil the potatoes: The next day, wash 1kg potatoes and put them whole and unpeeled into a big pot. Cover with plenty of cold water, app. 3-4 cm higher than the level of the potatoes. Bring the water to a boil, then reduce the heat and boil gently until soft for 30-40 minutes, depending on the size of the potatoes. When the potatoes are done, you should be able to pierce them with a knife, but they should also easily fall off the knife. Drain the potatoes, then set them aside until they are cool enough to handle. Pass the potatoes through a ricer and season: Pass the warm potatoes through a potato ricer or food mill with a medium blade into a large bowl. Season to taste with salt and nutmeg. Prepare the main dough: Dissolve 12 g of yeast in app. 30 ml warm water and add it to the potatoes. Add the pre-dough from Day 1 and the remaining 120 ml of warm water (or as much as needed, according to the flour and potatoes used) to the bowl and mix all ingredients well with a wooden spoon into a dough. Transfer the dough to a well floured-work surface and knead it for about 10 minutes, or until the dough is soft and elastic. Depending on the flour and potatoes used, you might have to add more flour or water, a little at a time, during kneading. At this point, if you are making different-flavoured Grispelle, divide the dough with a bench scraper or large knife. Shape the Grispelle: Cover a large surface with a well-floured tablecloth or kitchen towels. For classic Grispelle: lightly flour a work surface. Cut a long piece off the dough, roll it into a thick sausage, then cut the sausage into smaller pieces. Pinch the sticky cut surfaces together, then roll the pieces into thin sausage. Shape the dough sausages into a ring or teardrop shape, overlap the ends and gently press them together. Place the rings with sufficient distance on the prepared surface. Repeat with the remaining dough. For Anchovies Grispelle:  Put 2 tins of anchovies into a sieve and drain off the oil. Cut them into small pieces. Flatten the second part of the dough into a long rectangle, then spread the anchovies evenly out on top. Roll the dough up from the long side into a thick sausage. Cut smaller rounds off the dough roll, and proceed as above, pushing any anchovies that are oozing out back inside the dough and pinching the sticky sides together before rolling into a sausage. Place the anchovy dough rings onto the prepared surface, keeping them on one side to be able to tell them apart from the plain Grispelle. Leave the Grispelle to double in size: Dust the Grispelle well with flour, then cover them with another tablecloth, to prevent them from drying out. Leave to almost double in size. Deep-fry the Grispelle: Add the oil to a large frying pan: The oil should be just deep enough so that the Grispelle can swim in the oil. Heat the oil to 160-180°C/320-360°F. It's best to measure the temperature with a thermometer, but if none at hand, insert a wooden spoon into the oil - when sufficiently hot, there should be bubbles showing on the spoon. Gently lower the Grispelle into the hot oil, a small batch at a time, and fry them for about 2-3 minutes until they are golden brown. Turn them over and fry them for another 2-3 minutes. Lift the Grispelle out of the oil and place them on a couple of sheets of kitchen paper to drain off any excess fat. Repeat with the remaining Grispelle. Optional: Coat the sweet Grispelle with sugar: dip the fried and drained Grispelle whilst still hot into crystallised sugar (add cinnamon, if you like) and coat them evenly. Serve: Serve immediately and hot.

Chocolate-buttery, but not too sweet. A soft, moist and airy crumb with a walnut chew. A glossy, crackling crust - and always leaving you crave for just one more: in a nut-shell: MY PERFECT CHOCOLATE BROWNIES. Jump to PICTURE RECIPE Jump to TEXT-ONLY RECIPE    Tips for PERFECT CHOCOLATE BROWNIES The first time I had Brownies was many years ago when I still lived in Austria. A friend's sister had brought a large tray to a party. "Home-made", she said, "American Brownies"! At that time, they were a complete novelty and so different from all other cakes I knew. They felt our generation: quick, uncomplicated, easy and approachable - a recipe with cup measures? Needless to say, I was hooked! I left the party, recipe in my pocket and in Brownie-Heaven. It was destination… we were meant to meet and spend the rest of our lives together…! I baked a large tray the very next morning. Within two hours, they had vanished. It turned out, they were everyone's new heaven. But then, that love affair, destined to last forever, came to a sad and sudden end: I LOST THE RECIPE!!! And over the years, also my cravings for those Brownies - out of sight, out of mind! Until I moved to England, where all of a sudden I was surrounded by Brownies. Every bar and restaurant seemed to serve them. But, as many as I tried, I was disappointed… chocolatey, yes, buttery, maybe... but too sweet, too fudgey, too dense; one piece, and you had enough; they were nothing like the light, fluffy, decadent, chocolatey treasures that I couldn’t get enough of. So, I embarked on a journey to discover MY PERFECT CHOCOLATE BROWNIES. Easy, I thought, especially as meanwhile the internet and cookbooks were full of them. The problem is, there isn't one ‘Perfect Chocolate Brownie’, there are millions of them! And they come in all kinds of disguises: there's fudgey, gooey, dense, cakey, fluffy, and soft; there's bitter-sweet, sticky-sweet, with marshmallows, pumpkin puree, peanut butter, and glossed. There’s every version of mixing and making, flavouring and baking - some even require jumping over a black cat at midnight (yes, just kidding!). What they all have in common is that they are perfect for those who love them! I just couldn't find mine. None of them came anywhere close to my beloved perfect first-time Brownies! Until I came across a Delia Smith recipe. Delia and her team spend months on trials and testing, and her recipes are usually reliable and failsafe. There was hope! Indeed, they came extremely close, but were still not 100% right. Clearly, these were Delia's perfect Brownies, not mine. By then, I had read a lot about the importance of the Brownies' components, so I googled more on ingredients, and their effect on texture, moisture, crumb, crust and all. I made several modificationss to Delia's recipe, did more trials and tasting; more adjustments, more tasting - E VOILÀ! I found: MY PERFECT BROWNIES!   Remember, this is my take on perfect Brownies, it might not be yours - although I am 99% sure you will be converted. Anyway, you won't know until you try them! The recipe is super-easy and fast: the butter and chocolate are melted; the eggs and sugar beaten by hand for three minutes, then the vanilla and melted chocolate added, followed by the dry ingredients, before everything is mixed into a thick batter. The Brownies are baked for 30 minutes, until they come away from the edges, with a thin, shattering, glossy crust, while remaining soft and moist inside. You can thank me later! ;-) Eva oxoxo How to make MY PERFECT CHOCOLATE BROWNIES Jump to TEXT-ONLY RECIPE Tips for PERFECT CHOCOLATE BROWNIES Recipe adjusted from: 'American Brownies', from 'Delia Smith: Complete Illustrated Cookery Course' INGREDIENTS: Makes 16 Brownies: 110 g butter 100 g good quality chocolate (around 60% cocoa content), cut into smaller pieces 2 eggs, size L 200 g granulated white sugar 1 teaspoon vanilla extract 100 g all-purpose flour 1 teaspoon baking powder ¼ teaspoon sea salt 110 g walnuts, coarsely chopped vegetable oil for greasing This quantity is for a Baking dish: 20 x 20 cm (8 x 8 inches) Pre-heat the oven to 180°C top&bottom heat. Do not use fan assisted. If no other option, reduce the temperature to 160°C.  Grease the bottom and sides of the baking tin with a little vegetable oil, then line the bottom with a square of baking paper. Melt 110 g butter and 100 g of chocolate in a bain-marie (= suspend a heat-proof bowl over gently simmering water, making sure that the bottom of the bowl does not touch the water). Alternatively you can do this in the microwave at a medium setting, in which case remove and stir every 20 seconds to make sure the chocolate does not crystallise. Once melted, leave on the side to cool.  Beat 2 eggs with 200 g granulated white sugar by hand for 3 minutes with a wire whisk (do not over-beat!).  Add 1 teaspoon Vanilla extract to the egg mix and stir well. Add the melted chocolate and stir under. Into a large sieve, add 100 g flour, 1 teaspoon baking powder and 1/4 teaspoon salt, mix well, then sift the mixture on top of the chocolate-egg mix. Stir in gently. Add 110 g chopped walnuts and stir under. Pour the mixture into the prepared oven dish and spread it out evenly. Bake the Brownies in the preheated oven for 30 minutes or until the mixture starts to shrink away from the sides of the tin and the centre feels springy. Do not open the oven door during baking. A toothpick inserted into the center should come out rather clean, but with a couple of moist cake crumbs attached—the Brownies will firm up as they cool! Don't be tempted to wait until the wooden stick comes out perfectly clean, as the Brownies will be overbaked! Remove the Brownies from the oven and leave them to cool for about 10 minutes inside the tin, placed on a wire rack. Run a sharp knife along all four sides of the rim of the tin to detach the brownies from the sides, then cut them into 16 pieces. Allow the Brownies to cool completely inside the dish. Once cold, remove them from the baking tin and store them in a biscuit tin or plastic container with a tight-fitting lid. The Brownies can be a bit stuck on the baking paper and are quite crackly on top, so the best way to get them out is to remove the first Brownie (eat immediately!), then insert the knife behind the next Brownie, and slide it into the empty space (like in a sliding puzzle - if you are my age, you will know what I mean). Once dislodged, you can lift it out easily without damaging the soft crumb or fragile crust. But don't worry: Brownies are supposed to look rustic, cool, and homemade - that's the whole point! Proceed in the same way with all other pieces. Storage: The Brownies can be stored for up to one week (hahaha, or so I've heard) in a cookie tin or plastic container with a tight-fitting lid. TIPS FOR MY PERFECT CHOCOLATE BROWNIES : If you want your Brownies to be identical to mine, then best follow my exact recipe - it took me a long time of trial and tasting to perfect them. The main flavour of Brownies is, of course, chocolate, and some recipes say to use a high-quality chocolate (I'd rather eat that instead...). I use a 57% no-name chocolate that tastes rather nice, or whatever decent chocolate I have at home, and it works well. The salt and vanilla really bring out the chocolate flavour, so make sure not to leave them out. I don't use cake flower, but all-purpose flour instead. It has a higher gluten content and seems to work better.  Make sure to use an oven dish that conducts heat quickly. A  ceramic  or glass dish takes too long to heat up. Also, the dish should be more or less identical to my size. For a different size tin, baking times may vary and quantities may have to be adjusted. I use only the top&bottom heat setting on my oven, rather than fan-assisted, and it seems to work best. In case you only have a fan-assisted oven, then make sure to reduce the temperature by 20 degrees. If you make these Brownies often, it is worth investing in one of those anodised baking tins. Mine is 20x20x7.5 cm. I bought it a long time ago in a shop in Brussels, but you can also find them online. https://www.amazon.it/-/en/gp/product/B011CZNZ9Y/ref=ox_sc_act_title_1?smid=A2YWRX04XWYKA9&th=1 And last but not least: f ight the temptation to eat your Brownies while still warm - I know, that sounds 100% counter-intuitive! Trust, me, they get even better in flavour and texture once fully cooled, so it's worth the wait. In case of a walnut allergy, you can use pecans, or just omit the nuts. TEXT-ONLY RECIPE MY PERFECT CHOCOLATE BROWNIES See also:   Jump to PICTURE RECIPE Tips for PERFECT CHOCOLATE BROWNIES INGREDIENTS: Makes 16 Brownies: 110 g butter 100 g good quality chocolate (around 60% cocoa content), cut into smaller pieces 2 eggs, size L 200 g granulated white sugar 1 teaspoon vanilla extract 100 g all-purpose flour 1 teaspoon baking powder ¼ teaspoon sea salt 110 g walnuts, coarsely chopped vegetable oil for greasing This quantity is for a Baking dish: 20 x 20 cm (8 x 8 inches) DIRECTIONS: Pre-heat the oven to 180°C top&bottom heat (do not use fan assisted. If no other option, reduce the temperature to 160°C). Grease & line the baking dish : Grease the bottom and sides of the baking dish with a little vegetable oil, then line the bottom with a square of baking paper. Melt the butter and chocolate:  Melt 110 g butter and 100 g chocolate in a bain-marie (= suspend a heat-proof bowl over gently simmering water, making sure that the bottom of the bowl does not touch the water). Alternatively you can do this in the microwave at a medium setting, in which case remove and stir every 20 seconds to make sure the chocolate does not crystallise. Leave on the side to cool. Beat the eggs with the sugar:  Beat 2 eggs with 200 g granulated white sugar by hand for 3 minutes with a wire whisk (do not over-beat!). Add the vanilla and chocolate:  Add 1 teaspoon Vanilla extract to the egg mix and stir well. Add the melted chocolate and stir under. Sift over the dry ingredients: Into a large sieve, add 100 g flour, 1 teaspoon baking powder and 1/4 teaspoon salt, mix well, then sift the mixture on top the chocolate-egg mix. Stir in gently. Add the nuts:  Add 110 g coarsley chopped walnuts and stir under. Pour the mixture into the prepared oven dish:  Pour the mixture into the prepared oven dish and spread it out evenly. Bake for 30 minutes : Bake the brownies in the pre-heated oven for 30 minutes, or until the mixture starts to shrink away from the sides and the centre feels springy. Do not open the oven door during baking. A toothpick inserted into the centre should come out rather clean, but with a couple of moist cake crumbs attached - the Brownies will firm up as they cool! Don't be tempted to wait until the wooden stick comes out perfectly clean, as the Brownies will be overbaked! Cool, cut and store:  Remove the Brownies from the oven and leave them to cool for about 10 minutes inside the oven dish, placed on a wire-rack. Run a sharp knife along all four sides of the dish to detach the Brownies from the sides, then cut them into 16 pieces. Leave the Brownies to cool completely inside the dish. Once cold, remove them from the baking dish and store them in a biscuit tin or plastic box with a tight-fitting lid. The Brownies can be stored for up to one week in a cookie tin or plastic container with a tight-fitting lid.

A simple dusting of spices transforms fennel into a flavourful and exotic dish, infusing the grey winter months with the vibrant colours of the rainbow. Jump to PICTURE RECIPE Jump to TEXT-ONLY RECIPE I try to incorporate a variety of seasonal, plant-based meals into our weekly diet. One way to keep them exciting is by changing their flavor profile, which works especially well with fennel. Fennel can have a pronounced anise flavour, and I guess you either like it or hate it. I used to hate it, but after preparing it this way for the first time many years ago, I have grown to like it. The dish needs only one ingredient along with some pantry spices, and it's also incredibly simple and fast to prepare. It's both flavourful and interesting, making it an ideal way to enjoy seasonal produce with a unique taste, while also adding vibrant colours to the gray winter months. This simple tray roast requires little effort: the fennel is cleaned and sliced, sprinkled with spices, and roasted in the oven for 20 minutes until tender and browned. I love the natural shapes and colours of food. Those fennel slices, with their beautiful, flower-like shape, look like a painting to me, making them stand out on any dining table. We do eat also with our eyes, so I usually set the entire tray in the center of the table, family-style. This also keeps the fennel hot and crisp. If you prefer to transfer it to a serving dish, ensure it's large enough, as piling the fennel slices might make them soggy, especially if you don't serve them immediately. Tips: Use fennel when it's in season and at its best quality. Zero-waste tips: store any washed and trimmed pieces, stems, fronds, etc., in a zip lock bag and freeze them. They are a perfect addition to soups and stocks. Initially, I used to remove the tough part of the bulb, but now I leave it in to reduce food waste. It simply adds a different texture compared to the rest of the bulb. If it remains too tough after roasting, you can always remove it later. Additional reasons to enjoy fennel: according to the World-Health-Food Website fennel is rich in Vitamin C and nutrients, high in fibre, and has anti-inflammatory properties. See also here for more information. How to prepare ROASTED CURRIED FENNEL Jump to TEXT-ONLY RECIPE Recipe adapted from: Roasted Curried Fennel, by Soni, at soni's food The following ingredients are adapted from Soni's recipe: I include fennel seeds, and instead of mixing the spices, I sprinkle them individually over the fennel slices, so the amounts may vary, also depending on the size of fennel bulbs used. INGREDIENTS: 1-2 fennel bulbs (depending on their size) 2 teaspoons curry powder 1/2 teaspoon mild paprika powder 1 teaspoon fennel seeds about 1/2 teaspoon red chilli powder (or cayenne pepper) (adjust to your preferred heat level) fine sea salt extra virgin olive oil DIRECTIONS: Pre-heat the oven to 200°C / 180°C fan. Line a large baking tray with parchment paper.  Prepare the fennel: Wash the fennel bulbs, then slice off the brown root end and any discolored or soft parts on the outer layer (in case the outer layer is very tough or bruised and discolored, remove it completely). Cut off the green stalks, leaving a couple of centimeters on the bulb. Cut the fennel lengthwise, from top to bottom, into slices about 1 cm thick. Arrange the slices in a single layer on the prepared baking tray. Season: Brush the slices with a thin layer of olive oil, then liberally sprinkle 2 teaspoons of curry powder, 1/2 teaspoon of mild paprika powder, and approximately 1/2 teaspoon of red chili powder or cayenne pepper (adjust to your preferred heat level) on top. Alternatively, mix the spices together in a small bowl and sprinkle them over. Sprinkle 1 teaspoon of fennel seeds, then season with fine sea salt. Drizzle additional olive oil on top. Roast the fennel in the preheated oven for about 20-30 minutes, or until the slices turn a nice golden colour and become tender. Serve immediately and hot. TEXT-ONLY RECIPE ROASTED CURRIED FENNEL Jump to PICTURE RECIPE Recipe adapted from: Roasted Curried Fennel, by Soni, at soni's food The following ingredients are adapted from Soni's recipe: I included fennel seeds, and instead of mixing the spices, I sprinkle them generously on the fennel slices individually, so the amounts may vary, also depending on the size of the fennel bulbs used. INGREDIENTS: 1-2 fennel bulbs (depending on size) 2 teaspoons curry powder 1/2 teaspoon mild paprika powder 1 teaspoon fennel seeds about 1/2 teaspoon red chilli powder (or cayenne pepper) (adjust to your preferred heat level) fine sea salt extra virgin olive oil Equipment: large baking tray DIRECTIONS: Pre-heat the oven to 200°C conventional heat / 180°C fan. Line a large baking tray with parchment paper.  Prepare the fennel: Wash the fennel bulbs, then slice off the brown root end, and any discoloured or soft parts on the outer layer (in case the outer layer is extremely tough or discoloured, remove it completely). Cut off the stalks, leaving a couple of centimetres on the bulb. Zero-waste suggestion: washed and non-discoloured off-cuts can be frozen in zip-lock bags for later use in soups or stocks. Cut the fennel lengthwise, from top to bottom, into slices about 1 cm thick. Place the slices in a single layer on the prepared baking tray. Season: Brush the slices with a thin layer of olive oil, then liberally sprinkle 2 teaspoons curry powder, 1/2 teaspoon mild paprika powder, approximately 1/2 teaspoon red chilli powder, or cayenne pepper (adjust to your preferred heat level) on top. Alternatively, mix the spices together in a small bowl and sprinkle them over. Evenly distribute 1 teaspoon fennel seeds, then season with fine sea salt. Generously drizzle the slices with olive oil. Roast: Roast the fennel slices in the preheated oven for about 20-30 minutes, or until they turn a nice golden colour and become tender. Serve immediately and hot.

Freshly brewed espresso, chocolatey-bitter cocoa powder, and creamy, sweet, frozen bananas; all blended with cold milk and ice cubes into gorgeously rich, fresh and creamy frothiness.  Easy, fast, and with a delicious coffee-cocoa-banana taste, Mocha Banana Smoothie is great for jumpstarting your morning, or as a tira mi sù (Italian for pick me up ) in the afternoon. It's easy and fast to prepare, making it perfect for hectic mornings: once the espresso is made and slightly cooled, it is combined with the other ingredients in a high-speed blender and blended until creamy and smooth. Jump to RECIPE This Smoothie is wonderfully creamy, flavourful, satisfying and filling. Bananas and milk provide natural sweetness, creaminess and bulk. Coffee and cocoa powder add a wonderful mocha taste along with the oh-so-needed morning caffeine, or pick me up . Ice cubes provide liquid and chill. I always have a bag of sliced bananas in the freezer; it's the best fate for over-ripe bananas, and I highly recommend it. Once they start to soften and are full of brown spots, and no one wants to eat them anymore, I slice them and freeze them in re-sealable freezer bags. Rich in natural sugars and dietary fibre, they are an excellent addition to smoothies. TIPS & VARIATIONS: The riper the bananas, the less sugar you will need. Start by blending all the ingredients, then add sugar as needed. Instead of sugar, use pitted dates or honey as natural sweetener. Incorporate oats (and more liquid) for a more substantial smoothie that will keep you full longer. RECIPE MOCHA BANANA TIRA MI SÙ SMOOTHIE  Freshly brewed espresso, chocolatey-bitter cocoa powder, and creamy, sweet, frozen bananas; all blended with cold milk and ice cubes into gorgeously rich, fresh and creamy frothiness.  INGREDIENTS:  Makes 2 servings, or 2 x 2 ½ cups, or 2 x 625ml 2 shots espresso, left to cool (alternatively 2 rounded teaspoons instant espresso powder) 2 teaspoons unsweetened natural cocoa powder 2 cups (500 ml) non-dairy milk (or low fat cow milk for a non-vegan version) 2 ripe bananas, peeled, sliced and frozen on the day before 1 cup ice cubes Optional: brown sugar to taste Equipment: High-speed Blender DIRECTIONS:  Make 2 shots of espresso and allow them to cool. (Alternatively dissolve 2 teaspoons instant espresso powder in a small amount of boiling water. Add the espresso together with the remaining ingredients to the blender and blend until smooth and creamy. Taste, add sugar or a natural sweetener if needed and blend again. Serve immediately.

Rich in flavour and texture, earthy and wholesome, Struncatura  is a beautiful example of how dishes born out of necessity or scarcity, using simple and accessible ingredients, can evolve into traditional dishes that become part of contemporary cuisine. PHOTO RECIPE  TEXT-ONLY RECIPE La Stroncatura, or O Struncatura  in local Calabrian dialect, is a traditional Calabrian first course made with its namesake pasta, Struncatura , a linguine-style pasta, but thicker and more robust. Made with a blend of whole-wheat flours, it has a dark and coarse texture, ideal for holding sauces. Struncatura  is a pasta with a history. Once a peasant dish, banned and traded underhand, it has evolved into a traditional Calabrian dish, found on most Calabrian menus and served in the finest restaurants. The first Struncatura was produced from milling residues. Leftover bran was swept up from the floor and given to peasants, meant as feed for their livestock. The peasants made pasta with it instead. Because of its unhygienic nature, the pasta was soon banned for human consumption, during which time it was sold underhand, almost like contraband. Today, Struncatura , now of course strictly complying with food standards, is produced by only a handful of mills in Calabria in the region of Reggio Calabria, and mainly around Gioia Tauro, the recognized birthplace of the pasta, where it also enjoys its greatest popularity. Nowadays, the distinct whole-wheat, dark, and coarse pasta can be found on the menus of most restaurants across Calabria. Struncatura is easy and fast to make, and can be prepared while the pasta cooks. It is rich in flavour and texture, earthy, and wholesome. The dish does not seem to follow a particular recipe but more a principle. The original pasta was quite acidic and had an intense flavour, so to mask both the taste and acidity, it was paired with strong-flavoured, locally available ingredients, such as anchovies, sardines, chili, olives, garlic, and olive oil, as well as stale bread. The dish was finished with a sprinkle of garlic-infused breadcrumbs, the so-called poor man's parmesan . My Stroncatura recipe may not be original, but it comes close, following the same principle of adding strong flavours. In this version, I used olive oil, garlic, anchovies, dried small chilli, green olives, and also brined caper berries, the fruit of the caper bush. They are about the size of olives, taste similar to capers, but are milder and usually full of small pink crispy seeds that add a lovely crunch to the pasta. For my bread crumbs, I used stale durum wheat bread. The anchovies add flavour and umami. The pan grattato , or breadcrumbs, provide volume, bulk, and texture. Together with the pasta cooking water, they become thick and creamy. The olives add a grassy tanginess, the chili a pleasant background spice. Brined caper berries add acidity and a delightful crunch. The toasted, garlic-infused breadcrumbs, or poor man's parmesan, brings a lovely crunch with every bite. A sprinkle of chopped parsley adds color and freshness. Sources and interesting reads: My Calabria , by Rosetta Costantino Calabria in Cucina - The Flavours or Calabria , by Valentina Oliveri Wikipedia: Stroncatura The Eternal Table: Pasta and Perseverance Part iii: Struncatura Fondazione Slow Foo: Gioia Tauro Plain Struncatura Pasta Il calice die ebe: Struncatura calabrese la pasta degli scarti How to prepare: STRUNCATURA Rich in flavour and texture, earthy and wholesome, Struncatura is a beautiful example of how dishes born out of necessity or scarcity, using simple and accessible ingredients, can evolve into traditional dishes that become part of contemporary cuisine. TEXT-ONLY RECIPE   Recipe source: my interpretation of traditional Struncatura INGREDIENTS Makes 4 Portions 500 g Struncatura/Stroncatura pasta (or the roughest wholewheat linguine you can find) 8 anchovy fillets in olive oil 8 large caper berries 8 green olives 130 g breadcrumbs made from stale Durum Wheat Bread (or other) 2 large garlic cloves 2 small dried chilli 4-5 tablespoons Extra Virgin Olive Oil chopped parsley for serving DIRECTIONS:  Gather all the ingredients. Prepare the ingredients:  Remove 8 anchovies from the jar, leaving the oil behind. Peel and thinly slice 1 garlic clove, lightly crush the second garlic clove with the back of the knife, then cut it into quarters. Quarter the olives lengthwise, and slice the capers. Put the stale bread into a food processor and process it into breadcrumbs. Boil the pasta:  Bring a large pot of water to a boil. Once boiling, add salt. Drop the pasta into the water and cook until al dente, in my case 12 minutes. Check the pasta a couple of minutes before the timer ends to make sure it is not overcooking. Meanwhile, prepare the bread crumb topping (poor man's parmesan):  while the pasta is boiling, heat a small frying pan over medium heat. Add the quartered garlic, followed by half of the bread crumbs. Toast them until they become golden-brown, crunchy, and fragrant, stirring occasionally and making sure not to brown them too much. Once toasted, turn the heat to its lowest setting and keep them warm. Prepare the sauce:  While the breadcrumbs are toasting, prepare the sauce: heat a large frying pan over medium heat. Add 4-5 tablespoons of olive oil, 1 large sliced garlic, and 2 dried chilies. Sauté the garlic on medium-low heat until lightly browned (do not let it turn too dark, as it will get bitter), meanwhile infusing the oil with the chilies for about 3-4 minutes. Add the anchovies and allow them to melt into the oil. Once the anchovies are dissolved, add the olives, capers, and remaining bread crumbs and a splash of pasta cooking water. Stir until the bread crumbs melt into a thick sauce. Add more cooking water as needed to achieve a thick and creamy sauce consistency. Drain the pasta and mix it with the sauce:  Drain the pasta, reserving a small cup of the cooking water. Add the drained pasta to the pan and mix it thoroughly with the sauce, adding some pasta cooking liquid to make a creamy sauce. Make sure to incorporate all the bread and ingredients that tend to accumulate at the bottom of the pan. Serve:  Serve the Struncatura immediately on hot plates, garnished with the toasted breadcrumbs and chopped parsley. Serve the remaining bread crumbs in a bowl on the side. TEXT-ONLY RECIPE STRUNCATURA Rich in flavour and texture, earthy and wholesome, Struncatura is a beautiful example of how dishes born out of necessity or scarcity, using simple and accessible ingredients, can evolve into traditional dishes that become integral to contemporary cuisine. PHOTO RECIPE    Recipe source: my interpretation of traditional Struncatura INGREDIENTS:  Makes 4 Portions 500 g Struncatura/Stroncatura pasta (or the roughest wholewheat linguine you can find) 8 anchovy fillets in olive oil 8 large caper berries 8 green olives 130 g breadcrumbs made from stale Durum Wheat Bread (or other) 2 large garlic cloves 2 small dried chilli 4-5 tablespoons Extra Virgin Olive Oil chopped parsley for serving DIRECTIONS:  Gather all the ingredients. Prepare the ingredients:  Remove 8 anchovies from the jar, leaving the oil behind. Peel and thinly slice 1 garlic clove, lightly crush the second garlic clove with the back of the knife, then cut it into quarters. Quarter the olives lengthwise, and slice the capers. Put the stale bread into a food processor and process it into breadcrumbs. Boil the pasta: Bring a large pot of water to a boil. Once boiling, add salt. Drop the pasta into the water and cook it until al dente, in my case 12 minutes. Check the pasta a couple of minutes before the timer ends to make sure it is not overcooking. Meanwhile, prepare the bread crumb topping (poor man's parmesan):  while the pasta is boiling, heat a small frying pan over medium heat. Add the quartered garlic, followed by half of the bread crumbs. Toast them until they become golden-brown, crunchy, and fragrant, stirring occasionally and making sure not to brown them too much. Once toasted, turn the heat to its lowest setting and keep them warm. Prepare the sauce:  While the breadcrumbs are toasting, prepare the sauce: heat a large frying pan over medium heat. Add 4-5 tablespoons of olive oil, 1 large sliced garlic, and 2 dried chilies. Sauté the garlic on medium-low heat until lightly browned (do not let it turn too dark, as it will get bitter), meanwhile infusing the oil with the chilies for about 3-4 minutes. Add the anchovies and allow them to melt into the oil. Once the anchovies are dissolved, add the olives, capers, and remaining bread crumbs and a splash of pasta cooking water. Stir until the bread crumbs melt into a thick sauce. Add more cooking water as needed to achieve a thick and creamy sauce consistency. Drain the pasta and mix it with the sauce:  Drain the pasta, reserving a small cup of the cooking water. Add the drained pasta to the pan and mix it thoroughly with the sauce, adding some pasta cooking liquid to make a creamy sauce. Make sure to incorporate all the bread and ingredients that tend to accumulate at the bottom of the pan. Serve:  Serve the Struncatura immediately on hot plates, garnished with the toasted breadcrumbs and chopped parsley. Serve the remaining bread crumbs in a bowl on the side.

Slowly braised, tender, and flavourful pork in a luscious, creamy sauce infused with black peppercorns, rosemary, and garlic. An effortless lifesaver for the busy winter holidays and perfect for entertaining. PHOTO RECIPE     TEXT-ONLY RECIPE    TIPS FOR MILK-BRAISED PORK It's the end of January. We've finally returned to Calabria after a long Christmas break in Austria. During the holidays, with family members traveling from far and staying together for a while, we always spend a lot of time cooking. Thankfully, everyone pitches in, and we take turns preparing our favourite dishes, both traditional Austrian and other. During this busy period, one of my go-to dishes is MILK-BRAISED PORK. It’s a lifesaver because it practically cooks itself. It's also one of our favourites and once even received the highest praise from a French guest, who, after putting down his fork, declared it the best thing he's ever eaten. I very much doubt that, but the compliment has stuck with me ever since. I can't claim credit for it, unfortunately, as the original recipe comes from the ROUXBE PROFESSIONAL COOK CERTIFICATION course, that I completed many years ago, so all the praise belongs to them. Their team dedicate months perfecting their dishes, resulting in incredibly delicious and foolproof recipes. I tweak their recipe just slightly by trussing the meat before cooking, varying the amount of garlic and rosemary based on my diner's preferences, and adjusting the quantity of cream and milk to suit the size of the meat and pot I'm using. See also TIPS FOR MILK-BRAISED PORK below. The dish is so easy and fast to make, with most of the cooking taking place in the oven. The meat is trussed, covered with crushed black peppercorns, seasoned, and quickly seared on all sides in hot oil before the liquids and aromatics are added to the pot. The meat is then left to braise low and slow in the oven until it is fork-tender, juicy, and flavourful. After cooking, the pork is broken into smaller pieces, the sauce strained, reduced, blended, seasoned, and poured over the meat before serving. The result is far more impressive than the effort involved. During the prolonged low and slow braising, the meat soaks up all the flavours from the liquids and aromatics and becomes juicy and tender. Meanwhile, the cream, milk, and spices transform into a delicious, velvety sauce. Accompanied by a side of homemade Gnocchi Sardi, Cavatelli, or your favourite pasta, the combination is truly heavenly. TIPS FOR MILK-BRAISED PORK: You will need a casserole dish with a tight-fitting lid that is both stove-and-oven-proof, like a Le Creuset pot, to sear and braise the meat. And also a large sieve and an immersion blender to finish the sauce. Choose a suitable size braising pot with a tight fitting lid: The pot should snugly fit the meat: there should be no more than 3 cm gap between the meat and the sides of the pot. The braising liquid, once added, should rise up the meat by two-thirds. In case your pot is much larger, you will need more liquid than stated in the recipe. If it's smaller, you'll need less, and although this is fine, you might not end up with a lot of sauce. If changing the amount of liquid added, adjust the quantities of the aromatics accordingly. Pork neck or upper shoulder are perfect cuts for this dish due to their marbling with fat. As the collagen in the meat breaks down during cooking, the result is flavourful, tender, and juicy meat. Trussing the meat: Although the original recipe does not call for this step, I prefer to truss the meat before cooking. This helps it to retain its shape and cook evenly. To truss the meat, wrap the twine around one end, a few centimetres from the side, pull the meat tight, and secure the twine with a knot on top. Repeat this process along the length of the meat at 3-4 cm intervals until you reach the other end. Then, wrap the twine also once around the long side of the meat, pull tight and secure it firmly. Trim off any excess twine. Alternatively, this video shows a professional method for trussing meat. The black peppercorns add a distinct taste and are a key flavour element of the sauce. Make sure to use high-quality, aromatic peppercorns. They also add a subtle acidity that complements the rich sauce. One tablespoon seems a lot, but after cooking, the peppercorns are strained out, leaving just their flavour and aroma, rather than an intense spiciness in the sauce. Make sure to use full-fat cream and milk. Low-fat alternatives tend to separate when subjected to high heat and don't emulsify like full-fat versions. The sauce will look separated after cooking despite using full-fat products, but don't worry; this is completely normal. Once you have removed the meat, strained and reduced the sauce, use an immersion blender to emulsify the cream and bring the sauce back together. Reduce the sauce until it coats the back of a spoon. When running your finger along the coated spoon, you should see a clear separation line. The braising time may vary depending on the size of the pork cut. You will know the meat is done when it becomes fork-tender, meaning the fibers can be easily pulled apart with two forks. Near the end of cooking time, when you remove the meat from the oven to turn it, do a test. If the meat doesn't pull apart easily, continue cooking, turning and testing. The dish can also be cooked at a lower temperature (130-140ºC) for a longer period of time. Serve the pork with homemade Gnocchi Sardi, Cavatelli, or your favourite pasta, but opt for a type with a rough surface that holds the sauce well. The dish can be prepared ahead of time. Once the sauce is finished and emulsified, pour it back over the meat, leave the dish to cool completely, then cover it, and store it in the refrigerator until use. As the flavours continue to infuse the meat, the dish only gets better. To reheat the dish or any leftovers, place the dish, covered with aluminium foil, into a medium-hot oven and reheat slowly until the meat reaches an internal temperature of 65ºC. Be careful, as excessive heat can cause the sauce to split again. If it happens, you can remove the meat, blend the sauce once more, and then return the meat before serving. Serve the dish family-style or on preheated plates with your favourite pasta, vegetables, or a large bowl of green salad on the side. How to prepare: MILK-BRAISED PORK Slowly braised, tender, and flavourful pork in a luscious, creamy sauce infused with black peppercorns, rosemary, and garlic. An effortless lifesaver for the busy winter holidays and perfect for entertaining. TEXT-ONLY RECIPE     TIPS FOR MILK-BRAISED PORK Recipe based on: MILK-BRAISED PORK   by ROUXBE Active Time: circa 1 hr, Total Time: 3-4 hours, depending on the size of the meat and braising time INGREDIENTS:  Serves 6 1.4-1.6 kg pork neck (upper pork shoulder, or pork butt), marbled with fat 1 tablespoon good quality whole black peppercorns 500 ml heavy cream (minimum 33% fat) 500 ml full-fat milk (3.5-3.6%) (the quantities of cream and milk depend on the size of the meat and the pot used - see also   TIPS FOR MILK-BRAISED PORK ) 2 teaspoons grapeseed or olive oil 4 cloves garlic 2 sprigs rosemary circa 2 teaspoons kosher salt (use less if you use normal sea salt) sea salt (to taste) freshly ground black pepper (to taste) Equipment: Stove-and-oven-proof casserole dish with tight-fitting lid (such as Le Creuset), butcher's/kitchen twine, large baking tray, oven-proof dish, saucepan, fine-mesh sieve, immersion blender DIRECTIONS:  Preheat the oven  to 150ºC fan (300ºF). Gather all the ingredients . Prepare the spices:  Peel the garlic. Crush the peppercorns: put 1 tablespoon of peppercorns on a cutting board and crush them with the bottom of a small saucepan. Rinse and truss the meat:  Rinse the meat under cold water, then thoroughly dry it with kitchen paper. This step is important for proper searing. For information on trussing meat, see  TIPS FOR MILK-BRAISED PORK Season the meat : Roll the trussed pork in the crushed peppercorns so that all sides are covered. Generously season with salt, then press the spices into the meat so that they adhere well. Choose a suitable size brasing pot with a tight fitting lid: The pot should snugly fit the meat: there should be no more than 3 cm gap between the meat and the sides of the pot. The braising liquid, once added, should rise up the meat by two-thirds. In case your pot is much larger, you will need more liquid than stated in the recipe. If it's smaller, you'll need less, and although this is fine, you might not end up with a lot of sauce. If changing the amount of liquid added, adjust the quantities of the aromatics accordingly. Sear the meat:  Heat the casserole over medium-high heat, then add 2 teaspoons of oil. Once the oil is hot, add the meat to the pot and sear it quickly on all sides, including the ends, until it is lightly browned but not darkened. To sear the ends, use kitchen tongs to hold the meat upright. Add the flavourings and liquids:  Once the meat is seared, lower the heat and add 4 cloves of garlic and 2 sprigs of rosemary to the pot. Then pour in equal amounts of cream and milk, about 500 ml each. The liquid should reach at least two-thirds up the pork. If necessary, add or omit equal amounts of milk and cream until you achieve the right level. Braise the meat, turning it over every 30 minutes:  Place a baking tray in the centre of the preheated oven. Bring the liquid to a simmer, then cover the pot with the lid, and place it on the tray in the oven. Allow it to cook for about 3 to 4 hours, or until the meat becomes fork-tender, turning the meat over every 30 minutes. Near the end of cooking time, use two forks to test if the meat pulls apart easily. If the fibres separate without effort, the meat is fork-tender and ready. If not, continue cooking and turning the meat as needed. Note: When turning the meat, make sure to wear oven gloves to prevent burns. Remove the pot from the oven, and quickly close the oven door to retain the heat. Turn the meat over, replace the lid, and return the pot to the oven. Repeat this process every 30 minutes until the meat is fork-tender and fully cooked. Strain the sauce:  When the meat is fork-tender, lower the oven temperature. Take the meat out of the cream and transfer it to an ovenproof dish. Strain the cream through a fine-mesh sieve into a saucepan. With the back of a spoon, stir and press the sauce and milk solids through the sieve until only the dry aromatics remain. Make sure to also scrape the underside of the sieve to incorporate all the flavourful solids that have accumulated there. The cream will look spit at this moment, but don't worry, this is perfectly normal. Reduce the sauce:  Place the sauce on the stovetop over medium-high heat and bring it to a gentle boil. Allow it to reduce by about one-third. This may take 15-20 minutes. Cook the pasta: While the sauce is reducing, cook the pasta. Shred the meat:  Cut the string off the meat, then use two forks to separate it into smaller pieces. Cover the meat with aluminium foil and keep it warm in the oven. Finish the sauce:  Once the sauce has reduced to your desired consistency, blend it with an immersion blender to emulsify the cream. If needed, return the pot to the stovetop to reduce the sauce further. At the end, check for seasoning and add more salt and freshly milled black pepper as necessary. Finish the dish:  Remove the meat from the oven and pour the finished sauce over. Keep the dish warm in the oven until serving. Serve:  Serve either family-style or on preheated plates with your favourite pasta on the side. TEXT-ONLY RECIPE MILK-BRAISED PORK Slowly braised, tender, and flavourful pork in a luscious, creamy sauce infused with black peppercorns, rosemary, and garlic. An effortless lifesaver for the busy winter holidays and perfect for entertaining. PHOTO RECIPE    TIPS FOR MILK-BRAISED PORK Recipe based on: MILK-BRAISED PORK  by ROUXBE Active Time: circa 1 hr, Total Time: 3-4 hours, depending on the size of the meat and braising time INGREDIENTS:  Serves 6 1.4-1.6 kg pork neck (upper pork shoulder, or pork butt), marbled with fat 1 tablespoon good quality whole black peppercorns 500 ml heavy cream (minimum 33% fat) 500 ml full-fat milk (3.5-3.6%) (the quantities of cream and milk depend on the size of the meat and the pot used - see also   TIPS FOR MILK-BRAISED PORK ) 2 teaspoons grapeseed or olive oil 4 cloves garlic 2 sprigs rosemary circa 2 teaspoons kosher salt (use less if you use normal sea salt) sea salt (to taste) freshly ground black pepper (to taste) Equipment: Stove-and-oven-proof casserole dish with tight-fitting lid (such as Le Creuset), butcher's/kitchen twine, large baking tray, oven-proof dish, saucepan, fine-mesh sieve, immersion blender DIRECTIONS:  Preheat the oven to 150ºC fan (300ºF). Gather all the ingredients . Prepare the spices: Peel the garlic. Crush the peppercorns: put 1 tablespoon of peppercorns on a cutting board and crush them with the bottom of a small saucepan. Rinse and truss the meat: Rinse the meat under cold water, then thoroughly dry it with kitchen paper. This step is important for proper searing. For information on trussing meat, see  TIPS FOR MILK-BRAISED PORK Season the meat : Roll the trussed pork in the crushed peppercorns so that all sides are covered. Generously season with salt, then press the spices into the meat so that they adhere well. Choose a suitable size brasing pot with a tight fitting lid:  The pot should snugly fit the meat: there should be no more than 3 cm gap between the meat and the sides of the pot. The braising liquid, once added, should rise up the meat by two-thirds. In case your pot is much larger, you will need more liquid than stated in the recipe. If it's smaller, you'll need less, and although this is fine, you might not end up with a lot of sauce. If changing the amount of liquid added, adjust the quantities of the aromatics accordingly. Sear the meat: Heat the casserole over medium-high heat, then add 2 teaspoons of oil. Once the oil is hot, add the meat to the pot and sear it quickly on all sides, including the ends, until it is lightly browned but not darkened. To sear the ends, use kitchen tongs to hold the meat upright. Add the flavourings and liquids: Once the meat is seared, lower the heat and add 4 cloves of garlic and 2 sprigs of rosemary to the pot. Then pour in equal amounts of cream and milk, about 500 ml each. The liquid should reach at least two-thirds up the pork. If necessary, add or omit equal amounts of milk and cream until you achieve the right level. Braise the meat, turning it over every 30 minutes:  Place a baking tray in the centre of the preheated oven. Bring the liquid to a simmer, then cover the pot with the lid, and place it on the tray in the oven. Allow it to cook for about 3 to 4 hours, or until the meat becomes fork-tender, turning the meat over every 30 minutes. Near the end of cooking time, use two forks to test if the meat pulls apart easily. If the fibres separate without effort, the meat is fork-tender and ready. If not, continue cooking and turning the meat as needed. Note: When turning the meat, make sure to wear oven gloves to prevent burns. Remove the pot from the oven, and quickly close the oven door to retain the heat. Turn the meat over, replace the lid, and return the pot to the oven. Repeat this process every 30 minutes until the meat is fork-tender and fully cooked. Strain the sauce:  When the meat is fork-tender, lower the oven temperature. Take the meat out of the cream and transfer it to an ovenproof dish. Strain the cream through a fine-mesh sieve into a saucepan. With the back of a spoon, stir and press the sauce and milk solids through the sieve until only the dry aromatics remain. Make sure to also scrape the underside of the sieve to incorporate all the flavourful solids that have accumulated there. The cream will look spit at this moment, but don't worry, this is perfectly normal. Reduce the sauce:  Place the sauce on the stovetop over medium-high heat and bring it to a gentle boil. Allow it to reduce by about one-third. This may take 15-20 minutes. Cook the pasta:  While the sauce is reducing, cook the pasta. Shred the meat:  Cut the string off the meat, then use two forks to separate it into smaller pieces. Cover the meat with aluminium foil and keep it warm in the oven. Finish the sauce:  Once the sauce has reduced to your desired consistency, blend it with an immersion blender to emulsify the cream. If needed, return the pot to the stovetop to reduce the sauce further. At the end, check for seasoning and add more salt and freshly milled black pepper as necessary. Finish the dish: Remove the meat from the oven and pour the finished sauce over. Serve: Serve either family-style or on preheated plates with your favourite pasta on the side.

Creamy and soft, golden-brown caramelised aubergines with a distinct perfume of thyme, finished with fresh lemon juice, a drizzle of extra virgin olive oil, and a few Maldon salt crystals for extra crunch.  Jump to  PICTURE RECIPE   Jump to TEXT-ONLY RECIPE These thyme-roasted aubergines are super eay to prepare, requiring just a few ingredients and minimal effort, yet they are exceptionally delicious with a real WOW factor from their lovely thyme aroma. The process is simple: the diamond-scored aubergine halves are salted and left to sweat for a while, then they are dried, brushed with olive oil, and roasted in the oven on a bed of thyme until tender, golden-brown, caramelised and wonderfully fragrant. They can be served as light lunch or dinner, or as a side dish with other meals, grilled meats, or barbecues. Scooped out of their skins and gently mashed, they also make an excellent dip or spread. When properly roasted, the smooth, silky, and creamy flesh can be easily scooped from the skin. We usually enjoy them, two halves each, served in their skins. For a non plant-based option: serve with a few slices of smoky Italian Scamorza cheese on the side. Important: do not skip salting the aubergines before roasting. The salt will draw out much of their moisture and bitterness, and provides perfect seasoning for the final dish. How to prepare: THYME-ROASTED AUBERGINES Creamy and soft, golden-brown caramelised aubergines with a distinct perfume of thyme, finished with fresh lemon juice, a drizzle of extra virgin olive oil, and a few Maldon salt crystals for extra crunch.  Jump to TEXT-ONLY RECIPE Recipe source: Roasted Eggplant, by Dawn T. @ROUXBE INGREDIENTS:  Serves 2 as a light main course, or 4 as a side dish:  2 aubergines (mine were medium, just a little over 300g each) Several sprigs of fresh thyme Olive oil Coarse sea salt To serve: Good quality Extra Virgin Olive Oil Maldon salt Lemon wedges Optional (non plant-based): a couple of slices of smokey Italian Scamorza cheese DIRECTIONS:  Gather all the ingredients. Score the aubergines in a diamond pattern: Wash the aubergines and pat them dry. Cut them in half lengthwise. Score the flesh in a criss-cross pattern with a sharp knife all the way down to the skin, but making sure not to cut through the skin. Draw out the aubergine water:  Sprinkle the aubergine halves with coarse sea salt. Open the cuts to ensure the salt goes well into the flesh. Allow the aubergine halves to rest for about 30 minutes to draw out their water. Pre-heat the oven: Meanwhile pre-heat the oven to 200°C/180°C fan/400°F Brush the flesh with olive oil: Turn the aubergine halves upside down over the sink or a bowl and gently squeeze to remove their juices and any remaining salt, then dry the surfaces with paper towels. Brush the flesh of the aubergines with olive oil. Arrange the thyme sprigs on a lined baking tray: Cover a baking tray with parchment paper, then arrange the thyme sprigs on the tray in four piles.  Place the aubergines on top of the thyme sprigs: Lay the aubergine halves cut-side down on top of the thyme sprigs, keeping some distance between them so that they roast evenly. Roast the aubergines: Place the tray on the centre rack of the oven and bake for about 45-60 minutes, or until the aubergines start to collapse, the flesh is soft, and their cut sides golden-brown. My medium-sized aubergines needed 45 minutes.  Serve: Serve the aubergines with a drizzle of lemon juice and Extra Virgin Olive Oil, along with a dusting of Maldon salt. Optional (omit for a pure plant-based version): add a few slices of smoked Scamorza cheese on the side. TEXT-ONLY RECIPE THYME-ROASTED AUBERGINES Creamy and soft, golden-brown caramelised aubergines with a distinct perfume of thyme, finished with fresh lemon juice, a drizzle of extra virgin olive oil, and a few Maldon salt crystals for extra crunch - fast and easy to prepare, but with a great WOW factor. Jump to  PICTURE RECIPE Recipe source: Roasted Eggplant, by Dawn T. @ROUXBE INGREDIENTS:  Serves 2 as a light main course, or 4 as a side dish:  2 aubergines (mine were medium, just a little over 300g each) Several sprigs of fresh thyme Olive oil Coarse sea salt To serve: Good quality Extra Virgin Olive Oil Maldon salt Lemon wedges Optional (non plant-based): a couple of slices of smokey Italian Scamorza cheese DIRECTIONS:  Gather all the ingredients. Score the aubergines in a diamond pattern:  Wash the aubergines and pat them dry. Cut them in half lengthwise. Score the flesh in a criss-cross pattern with a sharp knife all the way down to the skin, but making sure not to cut through the skin. Draw out the aubergine water: Sprinkle the aubergine halves with coarse sea salt. Open the cuts to ensure the salt goes well into the flesh. Allow the aubergine halves to rest for about 30 minutes to draw out their water. Pre-heat the oven : Meanwhile pre-heat the oven to 200°C/180°C fan/400°F Brush the flesh with olive oil: Turn the aubergine halves upside down over the sink or a bowl and gently squeeze to remove their juices and any remaining salt, then dry the surfaces with paper towels. Brush the flesh of the aubergines with olive oil. Arrange the thyme sprigs on a lined baking tray : Cover a baking tray with parchment paper, then arrange the thyme sprigs on the tray in four piles.  Place the aubergines on top of the thyme sprigs : Lay the aubergine halves cut-side down on top of the thyme sprigs, keeping some distance between them so that they roast evenly. Roast the aubergines : Place the tray on the centre rack of the oven and bake for about 45-60 minutes, or until the aubergines start to collapse, the flesh is soft, and their cut sides golden-brown. My medium-sized aubergines needed 45 minutes.  Serve : Serve the aubergines with a drizzle of lemon juice and Extra Virgin Olive, along with a dusting of Maldon salt. Optional (omit for a pure plant-based version): add a few slices of smoked Scamorza cheese on the side.

Soft, warm, and creamy nectarines with a sweet crunch of toasted almonds. Easy and fast to make, packed with flavour, and the perfect summer dessert. Jump to RECIPE    These almond-crisped nectarines have everything you could want from a summer dessert: they are sweet, creamy, juicy, and fresh, with a delightful crunch. The baking softens the nectarines, coaxing out their gorgeous fruity flavor, and making them irresistibly creamy, sweet, and juicy. The butter, almond, and sugar filling, topped with toasted almonds, adds a rich, flavourful and delightful crunch. They are really quick and simple to prepare: the sugar and spices are combined with the butter, the nectarine halves filled with the mixture, sprinkled with almond slices, and then baked in the oven. ALMOND-CRISPED NECTARINES are one of our favourite go-to summer desserts. I usually prepare them in large amounts, and then we reheat and enjoy them over several days - honestly, we can never get enough of them. They are as delicious fresh from the oven, as they are reheated. They can be made ahead of time or quickly prepared at the last minute, baking them during dinner. This makes them an ideal dessert for dinner parties, or unexpected guests. When in season, I tend to purchase nectarines in large quantities. They keep very well in the fridge once ripe. I usually keep almonds and sugar stocked in the cupboard, and butter in the freezer. This way I can make this nectarine dessert at any time when we are in the mood for a treat or I need a quick, last-minute dessert. It's a great dish for using over-ripe nectarines, but it also works well with firmer ones, as the baking tenderizes the fruit and brings out its rich, sweet flavour. Just allow for a bit more baking time if the nectarines are less ripe. Topped with buttery, sugary almonds, they transform into a delightful and special dessert. How to prepare: ALMOND-CRISPED NECTARINES Soft, warm, and creamy nectarines with a sweet crunch of toasted almonds. Easy and fast to make, packed with flavour, and the perfect summer dessert. Recipe based on: Almond-crisped peaches, Smitten Kitchen INGREDIENTS:  Serves 3-4 4 ripe medium-sized nectarines 50 g Demerara sugar 50 g ground almonds 40 g unsalted cold butter, cut into cubes ¼ teaspoon cinnamon pinch of salt sliced almonds for the topping Equipment: Baking dish DIRECTIONS:  Preheat the oven to 175°C/155°C fan (350°F) Prepare the nectarines:  Cut the nectarines in half and remove the stones. Arrange the halves with the cut side facing up in a baking dish. Make the filling:  Combine 50g Demerara sugar, 50g ground almonds, ¼ teaspoon cinnamon, and a pinch of salt in a small bowl and mix well. Add 40g unsalted butter cut into cubes. Using a fork, cut through the mixture until the butter is equally distributed and the mass is crumbly and sticky, like a thick paste. Fill the nectarines:  Spoon the almond mixture into the nectarine halves and press it down gently. Top with sliced almonds. Bake:  Bake the nectarines in the preheated oven for approximately 30 minutes, or until the topping and almonds are golden brown and the nectarines are soft and can be easily pierced with a small knife. The timing will depend on the size and ripeness of the nectarines, Serve:  Serve warm or at room temperature. TIPS: I usually prepare 2-3 nectarine halves per person. To remove the nectarine stone easily, cut the fruit in half and twist the halves in opposite directions to detach one half from the stone. Use a small spoon to remove the stone from the other half, or use a small paring knife to cut around the stone and release the pit. To stick the almonds to the filling, put them in a small bowl and press each stuffed nectarine into the almonds until they are attach firmly. You can substitute peaches or plums for the nectarines if you wish. The nectarines can be prepared ahead of time. Quickly reheat them in the oven before serving. Serve with (sweetened) Greek yogurt, crème fraîche, or ice cream, or add a dollop of whipped cream if you like.