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Rich, creamy, hearty and delicious, and prepared with only a handful of ingredients. An easy and fast one-pot comfort soup full of fresh vegetables, textures and flavours, perfect for a quick mid-week lunch or dinner. Bohnscharlsuppe - Green Bean Soup - is a traditional Austrian dish. It is made with fresh green beans, potatoes, and sour cream, seasoned with cumin, pepper and parsley. The sour cream adds a creamy texture and just the right amount of acidity, the cumin warmth and earthiness, and the parsley adds freshness. The soup is very easy and fast to prepare. The vegetables are chopped, simmered in water with spices until tender, then the soup is thickened with sour cream and flour and finished with fresh, chopped parsley. Jump to RECIPE Bohnscharln  is Styrian dialect for Bohnschoten , meaning green beans or runner beans. There are many other names for these beans in Austria: Bohnschoten  or Bohnscheitel , referring to the long shape of the pod, as well as Fisolen , or Strankalan , how the Kärntner  (our Carinthian neighbours) call them. A bit of Background... In Austria, it is traditonal to eat hot sweet dishes for lunch, such as Marillenknödel  (apricot dumplings), Zwetschgenknödel  (plum dumplings), Kaiserschmarren (literally translated as emperor's nonsense or emperor's mess, a thick sweet pancake with raisins, torn into bite-sized pieces), Grießschmarren  (more semolina 'nonsense' baked in the oven) , Palatschinken (thin, large pancakes) , Topfenknödel (quark dumplings), Marillenknödel, Zwetschgenknödel  (apricot and plum dumplings), just to name a few. These are typically preceded or followed by a soup. With many sweet-tooths in my family, this has always been a popular lunch combination at my parents' home. Bohnscharlsuppe is one of the soups my mum and grandma would make, as well as Rindsuppe (beef soup), Kraftsuppe (a 'power' soup with semolina and egg), and many others. It is excellent as an accompaniement to sweet dishes, but also works well as a small lunch or dinner. Traditionally, Bohnscharlsuppe would be thickened with a Roux made from flour and butter, but I prefer this less fatty and simpler version, where the flour is just mixed with the sour cream and incorporated at the end. Also, the sour cream already provides enough flavour and richness to the soup, so the butter isn't really needed. Green beans are usually harvested from late summer to early autumn, which is when they are at their peak freshness. I really recommend using fresh beans for this soup. You could use frozen beans, but they often become very soft after defrosting, which means you lose that beautiful texture and crunch in the soup, especially if you need to defrost them first to chop them into smaller pieces. However, if you find them already cut and frozen, you could add them directly from the freezer into the pot without defrosting, but I have never tried it. In case the frozen beans end up to soft after all, you could always puree the entire soup once it's finished. How to Make: AUSTRIAN BOHNSCHARLSUPPE, GREEN BEAN SOUP Recipe source: M y mum's (typical Styrian recipe) INGREDIENTS:  Makes app. 6-8 Portions (Quite a big quantity, but the soup warms up very well, so I tend to make a large pot to keep some for the next day.) 750 g fresh green beans (string/runner beans)    approximately 500 g potatoes 2 litres water 1 to 1½ teaspoons cumin sea salt ½ teaspoon freshly milled black pepper 5 tablespoons = 75ml sour cream 4 tablespoons flour bunch of parsley, roughly chopped DIRECTIONS:  Prepare all the ingredients:   Clean and cut the vegetables:   Wash and de-string 750 g beans: snap or cut off the top, then pull down on the side to remove the tough string. Repeat on the other side. Cut the beans into approximately 1 cm pieces and put them into a large pot. Peel 500 g potatoes, placing them into a bowl of cold water as you go along to prevent them from discolouring, then cut them into approximately 1 cm cubes and add them to the pot.  Simmer the vegetables:   Add 2 litres of cold water to the vegetables (the beans and potatoes should be well covered), then season with 1 to 1½ teaspoons cumin, sea salt (taste the water, it should be pleasantly salted), and ½ teaspoon freshly milled black pepper. Bring to a boil, removing any scum rising to the top with a large spoon. Then reduce the heat and simmer, uncovered, until the beans are al dente and the potatoes are soft, but don't fall apart, app. 10-15 minutes.  Thicken the soup:  When the beans and potatoes are cooked, put 5 Tablespoons (75ml) sour cream into a small bowl. Add 4 Tablespoons flour and whisk into a smooth paste, beating out any lumps. Add a little cold water and stir well, so that the mixture has a runnier consistency.  Pour the sour cream mixture into the soup whisking vigorously as you pour in, to avoid any lumps from forming. Bring the soup back to a soft boil, stirring or whisking constantly to remove any lumps that may form. Simmer the soup for a couple of minutes until nicely thickened and the raw flour taste has been cooked out. Avoid boiling the soup once the sour cream has been added, as it might cause the cream to separate. Check for seasoning/add parsley:  check for seasoning and add more sea salt, cumin or freshly milled black pepper if necessary, then add the chopped parsley. Serve  in warmed soup bowls. STORAGE & RE-HEATING:   Store:   Cool any left-over soup quickly in a water bath: fill the sink half with cold water (to cool it faster you can also add ice cubes), then place the pot inside the sink. Stir the soup from time to time until it is cold, then cover it and store it in the fridge. The soup will keep for a couple of days. Re-heat:  Re-heat the soup in the pot over medium-high heat, making sure not to boil it to avoid that the sour cream splits. Enjoy! Eva oxoxo

... or: how to eat the rainbow without getting bored. This vegetable-loaded rice dish is colourful, nutritious, satisfying, rich in flavours and textures, and best of all: fast and easy to make. It's a perfect way to incorporate vegetables and grains in your diet, and one of our go-to meals for busy weeknights. Following the basic recipe method outlined below, the dish can be made with any mix of vegetables - fresh, frozen, leafy greens, or even salads - as well as other grains of your preference. And best of all: even the flavour profile is easily adjusted. See also:   A NOTE ON INGREDIENTS   FLAVOUR PROFILES T he possibilities are endless, and t he end-result always a nice surprise. Even the way how the vegetables are cut - big, small, long, round, or on the bias - affects the texture and resulting mouthfeel of the dish. Ever since I made it for the first time years ago, it has never tasted the same twice. I suppose that's also why we never get bored of it. Jump to PICTURE RECIPE Jump to TEXT-ONLY RECIPE The dish is easy to prepare: the vegetables are cleaned, cut into bite-size pieces, fried with onion and/or garlic, seasoned with sauces and spices and then combined with the pre-cooked rice. The rice (or your preferred grain) is an important component, adding a richness to the dish, making it more complete and satisfying. Spices add variety to the dish. Asian- or Thai-style (see below for more details), just follow the basic method outlined below and feel free to experiment. Some vegetables might work better together than others, such as those from the same season or year-round vegetables, as in this example. But in the end, they all come together beautifully. We enjoy it as a completely plant-based dish, but you can also serve it alongside meat or include the meat in the dish during cooking. See   A NOTE ON INGREDIENTS . I hope you feel inspired to give it a try or create your own! The world is your vegetable drawer ! ;-) Eva oxoxo Here's how to make it: A VEGETABLE-LOADED RICE WITH AN ASIAN TWIST Before you start, see also: A NOTE ON INGREDIENTS   FLAVOUR PROFILES Jump to TEXT-ONLY RECIPE INGREDIENTS:  Makes a big pan, about 3-4 portions. Vegetables:   250 g brow n or white rice (brown is more healthy but needs longer cooking!) 1 large onion, diced 3 spring onions, cut into small rings (optional, but nice!) 1 yellow and 1 red pepper, cut into small cubes (add sweetness) 2 broccoli, cut into small florets (definitely!) 5 carrots, peeled and cut into strips (for colour and crunch, so don't overcook!) 1 leek, outer layer removed, halved, and cut into thin strips  250 g fresh spinach, washed (or add blocks of frozen spinach earlier on in the recipe) Condiments : 1 Tablespoon extra virgin olive oil 1 Tablespoon sesame oil  (optional, but adds a beautiful Asian-style flavour to the dish) 1 Tablespoon soy sauce (the main Asian style flavouring in this dish, so don't leave it out) 1 Tablespoon ginger powder  (the main Asian flavouring in this dish, so don't leave it out) Juice of ½ lemon (optional, but provides freshness to the dish) Sea salt Freshly ground black pepper Equipment needed: A medium-size pot, a large frying pan METHOD:  Prepare all the ingredients Wash, clean and cut all the vegetables: (Zero-waste tip: put all the washed, decent vegetable trimmings into a zip lock bag and freeze. They can be used for stocks and soups at another time). Peel and dice the onion. Cut the very dark top off the leek, then cut it in half. Remove the outer layers, wash it thoroughly to make sure that there is no sand trapped between the leaves, then cut it into thin slices. Wash the spring onions, cut off the very dark bit, then cut it into rings. Wash the broccoli, then turn it upside down and cut off the florets, starting from the trunk. Cut larger florets in half for even, bite-size pieces. Wash, peel or clean all other vegetables and cut them into bite-size pieces. In a large pan heat the olive oil over medium-low heat and sweat the onion with a pinch of salt until it starts to soften and release its flavour, about 10 minutes. (If using garlic, add the garlic once the onion has softened, and fry gently for a couple of minutes). Add the leek, spring onions and carrots and a little more salt and keep frying until the vegetables start to soften, stirring occasionally. Meanwhile put the rice into a sieve and rinse under cold water until the water runs pretty clear. Bring a pot of water to a boil. Once it is boiling, add salt. Add the rice, stir, then leave to cook until soft, about 15-20 minutes, or according to packet instructions. Drain and set aside. Add the peppers and broccoli to the pan and stir to combine. Leave to cook until the vegetables start to soften. Add the spinach leaves in a big pile on top and leave them to melt into the vegetables. Add 1 Tbsp sesame oil, 1 Tbsp soy sauce and 1 Tbsp ginger powder. Keep on frying until the vegetables are soft but with a nice crunch. Then add the cooked rice. At the end, add the juice of ½ lemon for freshness. Taste and add more salt and pepper, or a little more of the sauces and ginger as per your liking Serve hot in big bowls. STORAGE & RE-HEATING: Store: Cool any leftovers as soon as possible, then s tore them covered with a tight-fitting lid in the fridge. Re-heat: you can re-heat the dish directly in the pan over medium-high heat - add bit of water if necessary to prevent the rice from sticking. Important: Make sure to re-heat the dish very well. Rice has to reach a temperature of at least 65°C to be perfectly save. *A NOTE ON INGREDIENTS: Above is not a recipe per se, but rather a method for preparing a large vegetable-filled dish, to which you can add various seasonings and a grain of your preference to turn it into a meal. VEGETABLES: The type and amount of my ingredients serve as guideline. You can use any vegetable you prefer, think cauliflower, brussels sprouts, cabbage leaves, peas, snap peas, etc. The more vegetables you include, cut in various ways, the more diverse and interesting the dish becomes. Add leafy greens like spinach, broccoli rabe (broccoletti), kale, cut into strips. Even salad leaves: simply pile the washed leaves on top of the pre-fried vegetables and let them wilt inside. Or use frozen vegetables : spinach, broccoli, green beans, etc. They are of good quality (typically harvested and frozen within hours, preserving all the nutrients), are generally pre-cut, and can be added frozen to the pan. Make sure to add long-cook vegetables that you wouldn't eat raw first, like broccoli (or later, if you prefer them slightly crunchy); and others, such as peas, red peppers, or leafy greesn, last, to retain some crunch their vibrant colours. But don't worry too much, they will all cook and blend together in the end. CONDIMENTS: The condiments in my ingredients list are well worth investing in. They have a long shelf life, so can be used for a long time. I store my sauces in the refrigerator door after opening. SPICES: Add additional spices as you like: Garlic: Peel a garlic clove and either mince it or slice it thinly. Fry it with the onion at the beginning over medium-low heat to prevent it from turning bitter.  Chilli: include a dried or fresh chilli with the onion at the beginning for extra heat (remove once the oil is well infused) OTHER: Add sesame seeds, cashew nuts, peanuts, or other nuts or seeds at the end for extra crunch.  *FLAVOUR PROFILES & OTHER VARIATIONS: For a Thai-flavoured version:   Follow the same method as above, but: Exclude the soy sauce and sesame oil. Use oil or coconut oil as your fat, then add a can of coconut milk (and water as needed) into the vegetables to create a sauce. Add a generous amount of ginger powder (or finely grated fresh ginger). In this case, I would keep the rice separate, and when serving, add it to a bowl and then top it with the vegetables and their sauce. Nice with snap peas, green beans, broccoli, red peppers. Another great addition to a Thai-flavoured dish are Kaffir lime leaves and lemongrass. You could also include thai green, red, or yellow curry paste. Swap out the rice :  You can substitute rice with other pre-cooked grains like chickpeas, barley, or quinoa. For a meat-based meal : Slice a chicken breast, which pairs very well with Thai flavours, into thin strips. Fry the chicken after sautéing the onion, then continue with the method outlined above, making sure that the chicken is fully cooked. Alternatively, serve the dish or any left-overs as a side dish alongside cooked meats or sausages. TEXT-ONLY RECIPE A VEGETABLE-LOADED RICE WITH AN ASIAN TWIST See also:       A NOTE ON INGREDIENTS     FLAVOUR PROFILES INGREDIENTS:  Makes a big pan, about 3-4 portions. Vegetables:   250 g brow n or white rice (brown is more healthy but needs longer cooking!) 1 large onion, diced 3 spring onions, cut into small rings (optional, but nice!) 1 yellow and 1 red bell pepper, cut into small cubes (add sweetness) 2 broccoli, cut into small florets (definitely!) 5 carrots, peeled and cut into strips (for colour and crunch, so don't overcook!) 1 leek, outer layer removed, halved, and cut into thin strips  250 g fresh spinach, washed (or add blocks of frozen spinach earlier on in the recipe) Condiments : 1 Tablespoon extra virgin olive oil 1 Tablespoon sesame oil  (optional, but adds a beautiful Asian-style flavour to the dish) 1 Tablespoon soy sauce  (the main Asian style flavouring in this dish, so don't leave it out) 1 Tablespoon ginger powder  (the main Asian flavouring in this dish, so don't leave it out) Juice of ½ lemon  (optional, but provides freshness to the dish) Sea salt Freshly milled black pepper Equipment needed: A medium-size pot, a large frying pan DIRECTIONS:  Prepare all the ingredients. Wash, clean and cut all the vegetables:  (Zero-waste note: put all the washed and decent cut-off vegetable pieces into a zip lock bag and freeze. They can be used for stocks and soups at another time). Peel and dice the onion. Cut the very dark top off the leek, then cut it in half. Remove the outer layers, wash it thoroughly to make sure that there is no sand trapped between the leaves, then cut it into thin slices. Wash the spring onions, cut off the very dark bit, then cut it into rings. Wash the broccoli, then turn it upside down and cut off the florets, starting from the trunk. Cut larger florets in half for even, bite-size pieces. Wash, peel or clean all other vegetables and cut them into bite-size pieces. Fry the onion:  In a large pan heat the olive oil over medium-low heat and sweat the onion with a pinch of salt until it starts to soften and release its flavour, about 10 minutes. (If using garlic, add the garlic once the onion has softened, and fry gently for a couple of minutes). Start to add the first vegetables and a pinch of salt:   Add the leek, spring onions and carrots and a little more salt and keep on frying until the vegetables start to soften, stirring occasionally. Boil the rice:   Meanwhile put the rice into a sieve and rinse under cold water until the water runs pretty clear. Bring a pot of water to a boil. Once it is boiling, add salt. Add the rice, stir, then leave to cook until soft, about 15-20 minutes, or according to packet instructions. Drain and set aside. Add the peppers and broccoli   to the pan and stir to combine. Leave to cook until the vegetables start to soften. Add the spinach:   add the spinach leaves on top in a big pile and leave them to melt into the vegetables. Add the spices: add  1 Tbsp sesame oil, 1 Tbsp soy sauce and 1 Tbsp ginger powder. Keep on frying until the vegetables are soft but with a nice crunch. Add the rice:   Add the cooked rice  to the pan and stir to combine.  Final seasoning:   At the end add the juice of ½ lemon for freshness. Taste and add more salt and pepper, or a little more of the sauces and ginger as per your liking Serve : serve hot in big bowls. STORAGE & RE-HEATING: Store:  Cool any leftovers as soon as possible, then s tore them covered with a tight-fitting lid in the fridge. Re-heat:  you can re-heat the dish directly in the pan over medium-high heat - add bit of water if necessary to prevent the rice from sticking. Important: Make sure to heat the dish very well. Rice has to reach a temperature of at least 65°C to be perfectly save.

... the beginning of a love story, and a recipe for GRISPELLE . Steaming hot and golden brown; pleasantly crisp on the outside, creamy and pillowy, with a gently 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, or the influence this visit would have on our life in years to come. Jump to PICTURE RECIPE Jump to TEXT-ONLY RECIPE 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 - just long 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 2020 we moved to a small seaside town along the cost of the Tyrrhenian sea. And here I am, five years on: 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. 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 small 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 along 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 to their homes - 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 in 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 arriving 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 withpossibilities... sweet with honey or cinnamon sugar to hot coffee in the morning; 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 pan, as they quickly loose their crispness and lovely texture when cold or reheated - not that this stopped us from eating them for 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. 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 pot, 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 foil 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 with their skin 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 both sticky sides of the cut off pieces together, then roll into a thin sausage.   Shape the dough sausages into a ring or teardrop shape, with the ends slightly overlapping, then gently press the ends 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 up the dough from the long side into a thick sausage. Cut smaller rounds off the dough roll, and proceed as above, pushing any anchovies that are sticking 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 immediately showing on the spoon. Gently lower the Grispelle into the hot oil, a small batch at a time, and fry them for app. 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 put them on a couple of sheets of kitchen paper to drain off any excess fat. Repeat with the remaining Grispelle. 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. Hope you like them as much as I do, Eva oxoxo 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 pot, 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 foil and a kitchen towel and leave to ferment overnight. Day 2: 1) Boil the potatoes: The next day, wash 1kg potatoes and put them whole and with their skin 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 both sticky sides of the cut off pieces together, then roll into a thin sausage.   Shape the dough sausages into a ring or teardrop shape, with the ends slightly overlapping, then gently press the ends together. Place the rings with sufficient distance on the prepared surface. Repeat with the remaining dough. Optional:   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 up the dough from the long side into a thick sausage. Cut smaller rounds off the dough roll, and proceed as above, pushing any anchovies that are sticking 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 immediately showing on the spoon. Gently lower the Grispelle into the hot oil, a small batch at a time, and fry them for app. 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 drain them on a couple of sheets of kitchen paper to remove 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.

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  Steirisches Kürbiskernöl, Styrian Pumpkin Seed Oil . 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 Steirisches Kürbiskernöl, Styrian Pumpkin Seed Oil. Jump to RECIPE Steirisches Kürbiskernöl is a typical 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 green, 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. This puts it in line with exclusive European products, such as Tyrolean Speck GGA, English Blue Stilton PDO, Jersey Royals Potatoes PDO, Extra Virgin Olive Oil DOP, Prosciutto di Parma DOP, and Prosciutto di San Daniele DOP, just to name a few, all safeguarded by European origin protection. 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, as heating may turn it bitter. In Austria Kürbiskernöl is very popular on salads, but it is also used as decoration and flavour enahancer in soups and dishes, and a great addition to scrambled eggs. It is also 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 decades, 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, and also farmers markets. It can also be purchased 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. Hot tip: the genuine GGA-labelled oil is also available in Austrian airports, so perfect for a last minute purchases, that don't need to fit into your hand lugguage. (Instead, it fits snuggly into a large shopping bag next to Austrian Mannerschnitten, Mozartkugeln, Birnenschnaps - getting home-sick as I'm typing...) This salad is inspired by a dish we traditionally eat on the terrace of the Tagescafé Freiblick in Graz, when in Austria. 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 all the salad components beautifully. The shallots enhanced the flavor without overshadowing the oil, providing an extra touch.  (Reference: Wikipedia : Pumkin Seed Oil RECIPE 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  Steirisches Kürbiskernöl, Styrian Pumpkin Seed Oil . Recipe inspired by: Vogerlsalat at Tagescafé Freiblick, Graz Important:  Prepare the vinaigrette and all the ingredients, then make sure everyone is at the dinner table before you start assembling the salad, then serve it immediately before the warm ingredients start to wilt the lamb's lettuce leaves.  If you don't have Styrian Pumpkin Seed Oil, use any other salad oil. The vinaigrette will still be nice. And the remaining ingredients speak for themselves. INGREDIENTS:  Serves 2: For the salad: 2 big handfuls lamb's lettuce, cleaned and washed 6-8 new potatoes, unpeeled and thoroughly washed 80-100g smoked bacon or pancetta, diced 2 eggs 2 large brown button mushrooms (or champignons), or several smaller ones For the Vinaigrette: (quantities are approximate, depending on the strength of your ingredients) 8 tsp Kürbiskernöl  / Styrian Pumpkin Seed Oil, or other good quality salad oil 1 tsp apple cider vinegar 2 tsp shallots, finely diced ¼ tsp honey ⅛ tsp sea salt ⅛ tsp 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, and 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. Boil the potatoes: wash the potatoes, boil them gently with their skin until soft. When cooked, they should be easily pierced with a knife, but should also slide off effortlessly. In case they cling to the knife, continue to cook. Drain the potatoes, then put them in 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 them out of the pan, keeping the fat for later, and drain on kitchen paper. Transfer to the oven to keep warm. 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: 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. Assemble the salad: Make sure everyone is at the dinner table, then quickly assemble 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. Add the potato slices neatly around the salad. Add the bacon and fried mushrooms. Cut the egg in half, and add it on top. Season the egg with a little salt and freshly ground black pepper. Finish the salad by drizzling a little more vinaigrette on top. Serve: Serve immediately.

Delicious, flavourful and satisfying, and the perfect playground for colourful Rainbow Chard. Rainbow chard has a hypnotizing effect on me - when I spot it, I feel an irresistible urge to add it in my shopping basket. I just adore its vibrantly coloured stems and lush dark green leaves. Nature is so beautiful, and especially fruits and vegetables. Fortunately, my family is used to it. They've seen vegetables in vases, used as table centerpieces, like Roman artichokes, for example, while eating artichoke risotto. I guess that makes me sound really weird... or over the top... or perhaps just in love with nature's beauty - but then, after all, we also feast with our eyes... Jump to PICTURE RECIPE Jump to TEXT-ONLY RECIPE But just look at them; aren't they absolutely stunning? I think they deserve to be cherished. I think I know what it is. As a child (and perhaps nothing has changed over the years), I was mesmerized by colorful pencils and crayons, especially arranged in a rainbow pattern. To me, these stems are very similar: they are like veggie crayons, waiting for me to be creative with them - see below my SWISS CHARD CAKE - yes, I know, hopelessly lost! Aren't you at least a little tempted? Not at all? Well, in this case, I will definitely not come to play with you! ;-) Anyway, moving on... after a long and delicious, yet equally meat-heavy, Big Green Egg weekend, we desperately needed some vegetables. It was the perfect opportunity to use the Swiss chard from my latest rainbow shopping spree. While searching for a way to use some ingredients I already had at home, I found a recipe on finecooking . The family absolutely loved it! Unfortunately, the vibrant colors of the stems faded a bit in the finished dish; nevertheless, the chard added a wonderful aroma and texture. With the addition of potatoes in the frittata and a green salad on the side, it made for a hearty and satisfying meal that was truly delicious. And the most exciting part, I got to play with the chard too! More rainbow chard colouring coming soon! :-) How to prepare: RAINBOW CHARD & POTATO FRITTATA Colourful, delicious, and satisfying, and the perfect playground for Rainbow Chard. Jump to TEXT-ONLY RECIPE Tips for SAUSAGE & PORCINI SAUCE Recipe adapted from: Rainbow Chard-Potato Frittata, from finecookingblog INGREDIENTS:  Serves 6 500 g Swiss rainbow chard 2 tablespoons extra virgin olive oil 1 pili pili or dried chili ½ - 1 teaspoon rosemary, 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 onion. Mince the garlic. Infuse the oil with chilli 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 pili pili or 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, stir well, and cook for another minute. Pile the chopped chard leaves on top and allow them to wilt into the potato-chard mix.  Beat 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.  Mix the potato-chard mix with the eggs: transfer the potato-chard mix to the bowls with the eggs and mix thoroughly.  Cook until set: Drizzle some olive oil into the pan, then return the mixture, levelling the top. Leave to cook on low heat until the egg is nearly set all the way through, 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 cool and set slightly before serving. Pairs well 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 Swiss rainbow chard 2 tablespoons extra virgin olive oil 1 pili pili or dried chili ½ - 1 teaspoon rosemary, 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 onion. Mince the garlic. 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 pili pili or 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, stir well, and cook for another minute. Pile the chopped chard leaves on top and allow them to wilt into the potato-chard mix.  Beat 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.  Mix the potato-chard mix with the eggs : transfer the potato-chard mix to the bowls with the eggs and mix thoroughly.  Cook until set: Drizzle some olive oil into the pan, then return the mixture, levelling the top. Leave to cook on low heat until the egg is nearly set all the way through, 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 cool and set slightly before serving. Pairs well with a green salad on the side.

Soft, warm, and creamy nectarines paired with a sweet almond crunch. Easy and fast to make, packed with flavour, and the perfect summer dessert. Jump to RECIPE    These almond-crisped nectarines truly have it all: sweet, creamy, juicy, and fresh, with a lovely almond crunch, and incredibly easy and fast to make. Simply mix sugar and spices with butter, fill the nectarine halves, top with almond slices, and bake. The baking softens the nectarines, coaxing out their beautiful fruity flavor, and making them irresistibly creamy, sweet, and juicy. The butter, almond, and sugar filling adds a rich, flavorful and delightful crunch. Almond-crisped nectarines are one of our favourite summer desserts. They are delicious fresh from the oven, and just as good reheated the following day. 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 can be prepared in advance, and also whipped up at the last minute, baking them while dinner is served. This makes them a perfect dessert for a dinner party or for surprise guests. Nectarines keep very well in the fridge once ripe. When in season, I purchase them in large quantities. I also keep almonds and sugar stocked, and butter in the freezer. This way I can make this beautiful nectarine dessert at any time when we are in the mood for a treat. It's a great dish for using over-ripe nectarines, but it also works well with firmer ones, as the baking tenderizes them and brings out their rich, sweet flavour. As long as they are not so hard that it's impossible to remove their stone. Just allow for a bit more baking time if they 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 paired with a sweet almond crunch. Easy and fast to make, but packed with flavour, this is the perfect summer dessert. Recipe based on: Almond-crisped peaches, Smitten Kitchen INGREDIENTS:  Serves 3-4 4 ripe medium-sized nectarines 50g Demerara sugar (you can also use granulated white) 50g ground almonds 40g unsalted cold butter, cut into cubes ⅛-¼ teaspoon cinnamon pinch of salt sliced almonds for the topping Equipment: Baking dish or sheet 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, ⅛-¼ 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, almost a paste. Fill the nectarines:  Spoon the almond mixture on top of the nectarine halves, then press it down gently. Add sliced almonds on top. 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 typically prepare 2-3 nectarine halves per person. To easily remove the nectarine stone, slice the nectarine in half, then twist the halves in opposite directions to separate one half from the stone. Use a small spoon to extract the stone from the other half or cut around it with a small paring knife to release the stone. To make the almonds attach to the filling, put them into a small bowl, then press each stuffed nectarine into the almonds until they are firmly attached. You can substitute peaches or plums for the nectarines if you wish. Serve with (sweetened) Greek yogurt, crème fraîche, or ice cream, or add a dollop of whipped cream if you like. The nectarines can be prepared in advance. Reheat them quickly in the oven before serving.

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.  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 dried, brushed with olive oil, and roasted in the oven on a bed of thyme until tender, golden-brown, caramelised and wonderfully fragrant. Jump to PICTURE RECIPE Jump to TEXT-ONLY RECIPE 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 - fast and easy to prepare, but with a great WOW factor. 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 diamond 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: Dust the flesh of 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, 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 diamond 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: Dust the flesh of 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, 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.

An earthy, meaty, rich, creamy and luxurious sauce, full of warmth, textures and Italian flavours, combined with soft and pillowy homemade Potato Gnocchi - can indulgence get any better than that? Gnocchi with Sausage & Porcini Sauce is a delicious, rich, creamy, and hearty dish, full of warmth, textures, and Italian flavours. Italian, fennel-flavoured sausages add a lovely meaty texture, earthy and nutty Porcini mushrooms a creamy and tender bite. Combined with rich, velvety cream, and the gentle flavour and delicate acidity of white wine, they form a rich, hearty and luxurious sauce. Perfect with HOMEMADE POTATO GNOCCHI a nd ideal for the colder season. Jump to RECIPE Jump to TEXT-ONLY RECIPE Tips for SAUSAGE & PORCINI SAUCE Similar to Penne alla Norcina , a traditional pasta dish from Umbria, Italy, containing Umbrian pork sausages and either mushrooms and/or black truffle, this dish falls under the category of Pasta Bianca , or White Pasta , indicating that it is prepared without tomatoes. Gnocchi with Sausage & Porcini Sauce is a real comfort dish. Naturally, with all that comfort come along those calories... However, it is also immensely satisfying, and once in a while, it's perfectly fine to indulge a little, right? Although pasta is typically served in Italy as a Primo , or starter, due to the richness of this dish, we usually have it as a main course, followed by a large bowl of salad. It does make an excellent starter and wonderful treat for a dinner party though. Both the sauce and the HOMEMADE POTATO GNOCCHI   c an be prepared in advance - use store-bought, if you prefer. The sauce can be reheated quickly, and the Gnocchi take just a couple of minutes to cook, requiring minimal time and effort on the night. Followed by a main course of HONEY & THYME ROASTED PORK , with a side of MINI POMMES ANNA, HASSELBACK POTATOES , or GRATIN DAUPHINOIS , and a large bowl of leafy green, or mixed salad, just to give you some ideas, you're all set and ready to party! The sauce is relatively quick and easy to prepare: the dried mushrooms rehydrated in water, the onions, chilli and garlic sautéed with a pinch of salt, then the sausage meat added and browned. The pan is deglazed with the wine. Meanwhile the drained and chopped mushrooms are fried and than added to the pan. The cream and mushroom soaking liquid are added, and together with the seasoning, the sauce is left to cook gently until flavourful, creamy and indulgent. Combined with Gnocchi and a sprinkle of grated Parmesan or Pecorino, a truly Italian delight. TIPS and VARIATIONS: This recipe uses dried porcini mushrooms. I prefer dried over fresh for this sauce, because fresh Porcini are difficult to find, and when we finally do, we prefer them simply grilled with a bit tof olive oil and salt, or sautéed in oil or butter with garlic, and a splash of lemon juice. For this rich, creamy and sausage-flavoured sauce, dried Porcini are ideal. However, you can certainly use fresh ones, or a combination of both. The sauce pairs wonderfully with HOMEMADE POTATO GNOCCHI , but is equally delicious with Pici , a traditional pasta from Tuscany, as well as penne, rigatoni, and others. I have made this dish numerous times and with a variety of different sausages: pork sausages, mixed pork and beef, and even Chipolatas , each resulting in a slightly different but delicious sauce. Sometimes, I add a spoonful of dried fennel seeds to the onions at the beginning to make up for the missing fennel flavour of the Italian sausages. I use fresh cream, with about 35% fat, and it works well. You can opt for double-cream if you like, but steer clear of low-fat cream, as the reduced fat content might cause the sauce to separate. A pinch of freshly grated nutmeg boosts the dish's earthy flavours. To manage the spiciness, I sauté a small dried chilli together with the onions and garlic to infuse the oil with spice. Once the oil is spicy enough, I remove the chilli. Optional: Add a splash of Truffle oil to the sauce at the end, or offer it at the table for your guests to add it as they like. How to prepare: GNOCCHI WITH SAUSAGE & PORCINI SAUCE Jump to TEXT-ONLY RECIPE Tips for SAUSAGE & PORCINI SAUCE Recipe based on : Katie Caldesi: How To Make A Sausage And Porcini Sauce INGREDIENTS:  Makes 6 Portions 500 g (18 oz) Italian pork sausages (or other pork, mixed pork & beef, or Chipolatas) 50 g (1.8 oz) dried Porcini mushrooms 1 large, or 2 small red onions, finely diced 3 garlic cloves, crushed 1 small dried red chilli 100 ml (3.4 fl oz) dry white wine 150 ml (5.1 fl oz) full-fat cream Extra Virgin Olive Oil freshly ground black pepper freshly grated nutmeg sea salt HOMEMADE POTATO GNOCCHI  , ca. 125g per person DIRECTIONS:  Gather all the ingredients. Re-hydrate the mushrooms: Place the dried porcini in a bowl, cover with warm water and leave to soak until re-hydrated and soft, about 20 minutes. Prepare the remaining ingredients: Meanwhile, finely dice the onions. Crush the garlic with the back of a large knife and peel. Make an incision along the side of the sausages and remove their skins. Sauté the onion, garlic and chilli: Heat a large frying pan over medium-low heat. Add enough olive oil to cover the bottom of the pan. Add the onions, garlic and chilli together with a pinch of salt, and sauté gently until the onion is soft and translucent - about 10 minutes. Check the oil every so often and remove the chilli once the oil is sufficiently spicy for your taste. If you prefer the sauce spicier, you can leave it inside until the end, but don't forget to remove it before serving. Add the sausage meat: Crumble the sausages into the pan. Stir and leave to fry and brown for a bit. Deglaze the pan: add the white wine, then increase the heat until the sauce starts to bubble. Simmer, until all the alcohol is evaporated.  Drain, cut and fry the mushrooms: Meanwhile drain the mushrooms, catching the soaking liquid in a jar, making sure to leave any sand or residue on the bottom of the soaking bowl. Roughly chop the mushrooms. (Zero-waste suggestion: the mushroom water can be used for mushroom stock) Heat a second frying pan over medium heat. Add enough oil to just cover the bottom of the pan. Add the drained, chopped mushrooms and fry gently until they start to shrink a little. Season with pepper.  Finish the Sauce: Add the mushrooms to the sauce and stir well, then add the cream, stir, and leave to heat through. In case the sauce is too thick, add some of the reserved mushroom soaking liquid, just enough so that the sauce has a nice consistency. Season with salt and pepper and a pinch of freshly grated nutmeg. Serve with HOME-MADE POTATO GNOCCHI   or a short pasta of your choice, sprinkled with freshly grated Pecorino Romano or Parmigiano Reggiono. TEXT-ONLY RECIPE GNOCCHI WITH SAUSAGE & PORCINI SAUCE Gnocchi with Sausage & Porcini Sauce is a delicious, rich, creamy, and hearty dish, full of warmth, textures, and Italian flavours. Tips for SAUSAGE & PORCINI SAUCE Recipe based on: Katie Caldesi: How To Make A Sausage And Porcini Sauce INGREDIENTS:  Makes 6 Portions 500 g (18 oz) Italian pork sausages (or other pork, mixed pork & beef, or Chipolatas) 50 g (1.8 oz) dried Porcini mushrooms 1 large, or 2 small red onions, finely diced 3 garlic cloves, crushed 1 small dry red chilli 100 ml (3.4 fl oz) dry white wine 150 ml (5.1 fl oz) full-fat cream Extra Virgin Olive Oil freshly ground black pepper freshly grated nutmeg sea salt HOMEMADE POTATO GNOCCHI  , ca. 125g per person METHOD:  Gather all the ingredients. Re-hydrate the mushrooms:  Place the dried porcini in a bowl, cover with warm water and leave to soak until re-hydrated and soft, about 20 minutes. Prepare the remaining ingredients:  Meanwhile, finely dice the onions. Crush the garlic with the back of a large knife and peel. Make an incision along the side of the sausages and remove their skins. Sauté the onion, garlic and chilli:  Heat a large frying pan over medium-low heat. Add enough olive oil so that it covers the bottom of the pan. Add the onions, garlic and chilli together with a pinch of salt, and sauté gently until the onion is soft and translucent - about 10 minutes. Check the oil every so often and remove the chilli once the oil is sufficiently spicy for your taste. If you prefer the sauce spicier, you can leave it inside until the end, but don't forget to remove it before serving. Add the sausage meat:  Crumble the sausages into the pan. Stir and leave to cook and brown for a bit. Deglaze the pan:  add the white wine, then increase the heat until the sauce starts to bubble. Simmer, until all the alcohol is evaporated.  Drain, cut and fry the mushrooms:  Meanwhile drain the mushrooms, catching the soaking liquid in a jar, making sure to leave any sand or residue on the bottom of the soaking bowl. Roughly chop the mushrooms. (Zero-waste suggestion: the mushroom water can be used for mushroom stock) Heat a second frying pan over medium heat. Add enough oil to cover the bottom of the pan. Add the drained, chopped mushrooms and fry gently until they start to shrink a little. Season with pepper.  Finish the Sauce:  Add the mushrooms to the sauce and stir well, then add the cream, stir, and leave to heat through gently. In case the sauce is too thick, add some of the reserved mushroom liquid, just enough so that the sauce has a nice consistency. Season with salt and pepper and a pinch of freshly grated nutmeg. Serve with HOMEMADE POTATO GNOCCHI    or a short pasta of your choice, sprinkled with freshly grated Pecorino Romano or Parmesan.

Fluffy clouds of creamy, subtly sweet, nutty, and earthy gorgeousness. PHOTO RECIPE     TEXT-ONLY RECIPE   TIPS & VARIATIONS Celery root adds a bright, nutty, slightly sweet aroma and a delicate earthy complexity to potato purée. Despite the cream and butter, the purée feels fresh and light. It's a perfect side for rich meat, lamb or fish dishes, and especially game, such as venison. The knobbly, tough celery root, once peeled, reveals a tender, white flesh. When cooked, it becomes soft and creamy, with a distinct earthy and subtle celery note. The purée is easy and fast to prepare: the vegetables are peeled, diced, and then simmered with garlic in salted water until soft. Once drained, the pieces are blended or mashed and whisked together with the remaining ingredients into a flavourful and earthy purée. TIPS and VARIATIONS: In case you cannot find a small celeriac, opt for a larger one. Peel it, cube it, and freeze it for future use. The cubes can be added to stocks or soups. Alternatively, grate or finely dice the root and freeze it for later use in mirepoix or sauces. To remove the tough skin of the celery root, use a sharp knife. Begin by cutting off the top and also the root section to create a stable base. Place the celeriac on this flat surface to keep it steady on the cutting board. Starting from the top, slice off the skin by following the natural curve of the root. Rotate the celeriac and continue slicing in the same manner. Simmer the vegetables gently until they are soft and tender enough so they can be easily mashed with a fork. Be careful not to overcook the vegetables, as this can cause them to fall apart or become waterlogged. To blend the purée, you can use an immersion blender - I find it makes my purées creamy and fluffy and gets rid of any small lumps. Alternatively, you can break up the cooked vegetables with a potato masher or pass them through a potato ricer or food mill, then use a wire whisk to incorporate the butter and cream and fluff up the purée. The purée can be prepared in advance. To keep it warm for a few hours before serving, place the covered bowl or pot with the purée in a roasting tin filled halfway with barely simmering water. Alternatively, allow the purée to cool completely, cover it and store it in the refrigerator until needed. Reheat the purée slowly on the stovetop or in the microwave. For a lighter version, substitute the cream with milk, or replace some of the cream or milk with the vegetable cooking water. For a vegan version, replace the cow's milk with a non-dairy milk of your choice, and the butter with non-dairy butter or olive oil. How to prepare: CELERIAC POTATO PURÉE Fluffy clouds of creamy, subtly sweet, nutty, and earthy gorgeousness. TEXT-ONLY RECIPE     TIPS & VARIATIONS Recipe adapted from: Purée of Potato and Celeriac with Garlic, Delia Smith on deliaonline INGREDIENTS:  Serves 6-8 as a side 1 kg (2 lb) celeriac (celery root) 450g (1 lb) soft-boiling/starchy potatoes 2 cloves of garlic 50g butter 150ml full-fat cream sea salt freshly ground black pepper DIRECTIONS:  Gather  all the ingredients. Peel and cut the vegetables into cubes . Fill a large bowl with cold water. Remove the skin from the celeriac by slicing it off, then cut it into roughly 2 cm cubes, placing them directly in the water to prevent them from discolouring. Peel 450g of soft-boiling/starchy potatoes and cut them into 2.5 cm cubes, slightly larger than the celeriac cubes, adding them to the water as you proceed. Simmer : After draining the vegetable cubes, place them in a large saucepan. Add 2 cloves of garlic and enough cold water to cover the vegetables. Add salt and simmer uncovered for about 10-12 minutes, or until the cubes are soft and can be easily mashed with a fork. Once done, reserve some of the cooking water. Drain the vegetables into a colander and then return them to the saucepan. Add 50g of butter and 150ml of cream to the pot, then season with freshly ground black pepper. Blend:  Use an immersion blender to blend the vegetables with the butter and cream until the purée is smooth and free of lumps. Taste and adjust the seasoning by adding more salt or pepper if necessary. If the purée is too thick, incorporate more cream or some of the reserved vegetable cooking water to achieve the desired consistency. Serve  hot. TEXT-ONLY RECIPE CELERIAC POTATO PURÉE Fluffy clouds of creamy, subtly sweet, nutty, and earthy gorgeousness. PHOTO RECIPE     TIPS & VARIATIONS Recipe adapted from: Purée of Potato and Celeriac with Garlic, Delia Smith on deliaonline INGREDIENTS:  Serves 6-8 as a side 1 kg (2 lb) celeriac (celery root) 450g (1 lb) soft-boiling/starchy potatoes 2 cloves of garlic 50g butter 150ml full-fat cream sea salt freshly milled black pepper DIRECTIONS:  Gather all the ingredients. Peel and cut the vegetables into cubes . Fill a large bowl with cold water. Using a sharp knife, cut the skin off the celeriac, then cut it into roughly 2 cm cubes, placing them directly in the water to prevent them from discolouring. Peel 450g of soft-boiling/starchy potatoes and cut them into 2.5 cm cubes, slightly larger than the celeriac cubes, adding them to the water as you proceed. Simmer : After draining the vegetable cubes, place them in a large saucepan. Add 2 cloves of garlic and enough cold water to cover the vegetables. Add salt and simmer uncovered for about 10-12 minutes, or until the cubes are soft and can be easily mashed with a fork. Once done, reserve some of the cooking water. Drain the vegetables into a colander and then return them to the saucepan. Blend: Add 50g of butter and 150ml of cream to the pot, then season with freshly ground black pepper. Use an immersion blender to blend the vegetables with the butter and cream until the purée is smooth and free of lumps. Taste and adjust the seasoning by adding more salt or pepper if necessary. If the purée is too thick, incorporate more cream or some of the reserved vegetable cooking water to achieve the desired consistency. Serve hot.

Deliciously sweet, buttery, and crumbly shortbread biscuits infused with the unmistakable grassy and umami flavours of Matcha: Scotland meets Japan in this elegant and sophisticated tea-and-biscuit fusion. Jump to PICTURE RECIPE   Jump to TEXT-ONLY RECIPE Shortbread biscuits are a traditional Scottish biscuit with a buttery taste and crumbly texture. Matcha powder adds a sophisticated and elegant perfume and aroma and lends them a vibrant green colour. Matcha is a fine powder ground from unfermented, steamed, and dried green tea leaves. In its finest form, it is famous for its role in Japanese tea ceremonies. It has a vibrant green colour and distinct umami flavour, due to the tea leaves being grown in the shade or covered, deprived of light, in the final weeks before harvesting. This shadow growth causes an increased production of chloroplasts, giving the leaves their bright green colour, and amino acids, causing a distinct umami taste. Matcha is available in different qualities: from the finest and priciest powders used in Japanese tea ceremonies, to tea-grade powders found in tea shops and health food stores, all the way to baking-grade and artificially flavoured powders. I purchased mine from a tea shop and recommend getting the highest quality Matcha you are willing to invest in. The flavour makes all the difference. Besides its use for tea, Matcha can be incorporated in a variety of delightful recipes, such as MATCHA ICE CREAM , BOOZY MATCHA AFFOGATO , MATCHA BANANA SMOOTHIE , lattes, and more. And it is such a treat to bake with: from the moment you open the container to when the biscuits emerge from the oven, you'll be enveloped by a captivating Matcha fragrance. Even though my kitchen machine did most of the work, I did not leave its side, soaking in all the aromas. PS, try to resist eating all the raw dough! The biscuits are easy to make: The dry ingredients are combined, then mixed with the butter until fluffy. The flour and eggs are added to make a dough. The dough is rested, then rolled out. The biscuits are cut out, covered with sugar, and baked. References: Masterclass in Matcha ; Wikipedia: Matcha How to make: MATCHA SHORTBREAD BISCUITS Deliciously sweet, buttery, and crumbly shortbread biscuits infused with the unmistakable grassy and umami flavours of Matcha: Scotland meets Japan in this elegant and sophisticated tea-and-biscuit fusion. Jump to TEXT-ONLY RECIPE Recipe Source: Lovescool: Amai’s Green Tea Sweets INGREDIENTS:  Makes approximately 28 biscuits: 100g (5 oz) icing sugar 1 ½ tablespoons Matcha 150g butter, at room temperature 240g (8.5 oz) flour 3 large egg yolks Small bowl of granulated sugar for coating Also: electric hand whisk or stand mixer. Cookie cutter (I used a round one with 5 cm diameter) DIRECTIONS:  Gather  all the ingredients. Preheat the oven: to 175°C/160°C fan/350°F. Line a baking tray with parchment paper.  Combine sugar and Matcha : Sift 100g icing sugar into a bowl. Add 1 ½ tablespoons Matcha powder, then blend the ingredients until the mixture is uniformly green. Cream the butter with the Matcha/sugar mix : Cut 150g room-temperature butter into cubes and add them to the bowl of a stand mixer (or use an electric hand whisk). Add the Matcha/sugar blend and cream together on medium speed, using the paddle attachment of the stand mixer until the mixture is smooth, fluffy, and light in colour, scraping down the sides once in a while to make sure all the ingredients are incorporated. Add the flour: Sift 240g flour into the mixture and stir until just combined (avoid over-mixing). Add the egg yolks and form a dough:  Add 3 egg yolks and keep on mixing gently until the eggs are fully incorporated, and the dough comes together. Avoid overmixing to prevent the biscuits from becoming tough. Rest the dough:  Transfer the dough to the work surface, form it into a disc, wrap it in cling film, and refrigerate for about 30 minutes. Cut out the biscuits:  Prepare a small bowl with granulated sugar. Roll the dough to about 8mm thickness. Use a cookie cutter to cut out small biscuits, then coat them with the sugar and arrange them on the baking sheet. They don't expand much, so you can place them fairly close together. Bake the biscuits in the preheated oven for 12-15 minutes. Cool:  Allow the biscuits to cool on a wire rack, then store them in a biscuit tin. Serve:  Delightful with a coffee or a glass of ice-cold milk... STORAGE: Keep the biscuits in a biscuit tin with a tight-fitting lid. TEXT-ONLY RECIPE MATCHA SHORTBREAD BISCUITS Deliciously sweet, buttery, and crumbly shortbread biscuits infused with the unmistakable grassy and umami flavours of Matcha: Scotland meets Japan in this elegant and sophisticated tea-and-biscuit fusion. Jump to PHOTO RECIPE Recipe Source: Lovescool: Amai’s Green Tea Sweets INGREDIENTS:  Makes approximately 28 biscuits: 100g (5 oz) icing sugar 1 ½ tablespoons Matcha 150g butter, at room temperature 240g (8.5 oz) flour 3 large egg yolks Small bowl of granulated sugar for coating Also: electric hand whisk or stand mixer. Cookie cutter (I used one with a 5 cm diameter) DIRECTIONS:  Prepare  all the ingredients. Preheat the oven to 175°C/160°C fan/350°F. Line a baking tray with parchment paper.  Combine sugar and Matcha : Sift 100 g icing sugar into a bowl. Add 1 ½ tablespoons Matcha powder, then blend the ingredients together until the mixture is uniformly light green. Cream the butter with the Matcha/sugar mix : Cut 150g room-temperature butter into cubes and add them to the bowl of a stand mixer (or use an electric hand whisk). Add the Matcha/sugar blend and cream together on medium speed, using the paddle attachment of the stand mixer until the mixture is smooth, fluffy, and light in colour, scraping down the sides once in a while to make sure all the ingredients are incorporated. Add the flour : Sift 240g flour into the mixture and stir until just combined (avoid over-mixing). Add the egg yolks and form a dough : Add 3 egg yolks and keep on mixing gently until the eggs are fully incorporated, and the dough comes together. Avoid overmixing to prevent the biscuits from becoming tough. Rest the dough:  Transfer the dough to the work surface, form it into a disc, wrap it in cling film, and refrigerate for about 30 minutes. Cut out the biscuits:  Prepare a small bowl with granulated sugar. Roll the dough to about 8mm thickness. Use a cookie cutter to cut out small biscuits, then coat them with the sugar and arrange them on the baking sheet. They don't expand much, so you can place them fairly close together. Bake: Bake the biscuits in the preheated oven for 12-15 minutes.  Cool:  Allow the biscuits to cool on a wire rack, then store them in a biscuit tin. Serve:  Delightful with a coffee or a glass of ice-cold milk... STORAGE: Keep the biscuits in a biscuit tin with a tight-fitting lid.