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Crispy fried, or soft baked? Why choose when you can have both? The answer is: Hasselback Potatoes . Hasselback Potatoes are oven-roasted potatoes with a distinctive fan-like shape. They are named after the Swedish Restaurant Hasselbacken ,  where they were first served. They are also known as Potatoes à la Hasselbacken and Accordion Potatoes. Jump to RECIPE See also: HASSELBACK POTATOES WITH GARLIC AND THYME The technique of cutting this distinctive fan-like pattern has developed into a culinary term called Hasselbacking. It describes the process of making even fan-like cuts almost all the way to the base, leaving the slices joined at the bottom, resulting in the characteristic fan-like shape. The advantage of the fan is that the slices can be gently opened, seasoned, or stuffed with herbs, spices, or other ingredients. During baking, the centres of the potatoes absorb the flavours of the seasonings, and remain creamy and tender, while the fan-like cuts spread open and turn crispy and golden brown. Hasselback potatoes are very easy and fast to make: the potatoes are sliced, quickly fried in hot oil, seasoned and then finished in the oven until tender on the inside, and crispy and golden brown on the outside. The Hasselbacking , is a bit labour-intensive, but not difficult, when using a barrier for the knife: place the potatoes on a large curved wooden spoon, or position two chopsticks, or other long and thin objects along both sides of the potatoes. These act as a barrier, preventing the knife from cutting all the way through the potato. Hasselback potatoes pair well as a side dish with most proteins or vegetables. They can be prepared using new potatoes, but also larger potatoes, though oven temperatures and cooking times will need to be adjusted. They can be adapted to serve as a main course, side dish, snack or canapé. My personal favourite is this side-dish with new potatoes. Tip: before serving, add a sprinkle of Maldon salt on top of the roasted potatoes for that extra crunch. HOW TO PREPARE HASSELBACK POTATOES See also: HASSELBACK POTATOES WITH GARLIC & THYME Recipe based on: Nigella Lawson, F orever Summer : Hasselback Potatoes INGREDIENTS:  Serves 4: 400 g small new potatoes (approx. 60g each) preferably of similar size (100g per person) 20 g butter 1 tablespoons (15 ml) Extra Virgin Olive oil coarse sea salt optional: Maldon salt Equipment needed:  ovenproof frying pan or a hob-proof roasting tin. DIRECTIONS:  Gather  all the ingredients. Pre-heat the oven  to 180°C/200°C fan.  Prepare the potatoes: Wash and clean the potatoes, then dry them with a paper towel. Slice the potatoes:  Slice each potato into a fan-shape, making sure the bottom remains uncut. To do this place each potato individually on a large, slightly curved wooden spoon. Starting from one end of the potato, make a cut every couple of millimetres. The curve of the wooden spoon acts as a barrier to prevent cutting all the way through. Fry the potatoes:  Heat an oven-proof pan, or hob-proof roasting tin over medium heat, then add 45 g of butter and 5 tablespoons of Extra Virgin Olive Oil. When the fat starts to sizzle, add the potatoes to the pan cut side down and fry for a couple of minutes until they have gained a little colour. Turn them over carefully, then spoon the frying fat over the potatoes. Season with sea salt. Roast the potatoes:  Transfer the dish into the pre-heated oven and bake the potatoes for 40 minutes or until they are tender inside and browned and crispy on top. The potatoes fans will open nicely during baking. Serve  immediately crispy and hot. Perfect as a side with HONEY & THYME ROAST PORK FILLET VARIATION: HASSELBACK POTATOES WITH GARLIC & THYME Follow the steps above, but add a couple of sprigs of thyme and whole cloves of garlic to the hot fat. Leave to infuse for a bit on low heat, stirring a couple of times to be sure that the oil gets well infused, then bring to sizzling point and proceed as above.

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   TEXT 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 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 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 into a disc, wrap 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 with a tight-fitting lid. Serve:  Delightful with a coffee or a glass of ice-cold milk. 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: PICTURE 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 into a disc, wrap 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 with a tight-fitting lid. Serve:  Delightful with a coffee or a glass of ice-cold milk.

Buttery, crumbly, and tender shortcrust pastry wrapped around juicy, cinnamon-sweet apples. There's really nothing quite like fresh and juicy apple pie, and our favourite Austrian version is right up there with the best... Jump to: PHOTO RECIPE     TEXT RECIPE Austrian Apfelschlangel, aka Apfelschlangerl (literally: apple snake pie ) is one of my personal favourites. Made with a an egg-enriched short-crust pastry, and a filling of cinnamon-spiced apples and rum-soaked raisins, this Austrian version of apple pie is super-moist, rich in flavour, juicy and incredibly delicious. Apfelschlangel is delightful served warm, just a few minutes out of the oven, but also at room temperature. Like most apple cakes, it benefits from a light dusting of icing sugar. It pairs well with whipped cream and vanilla ice cream, but it is so juicy and packed with flavour, it really needs nothing on the side. The Schlangel  is easy and relatively fast to make. The dry ingredients are mixed and then quickly brought together with the wet ingredients into a dough. The dough is chilled, rolled out, filled, decorated, and baked. If you like APFELSTRUDEL, you will definitely like this much faster and simpler version. Boozy tip: steep the raisins in rum for at least 30 minutes to several hours, or overnight for a more pronounced flavour rum flavour. I typically use the entire dough to create one wide Schlangel . Alternatively, you can cut the dough in half lengthwise and make two narrower pies. I use a fluted pastry wheel to create traditional soft wavy edges, but you could also use a straight wheel, or a knife. How to prepare: AUSTRIAN APFELSCHLANGEL - APPLE SNAKE PIE Buttery, crumbly, and tender shortcrust pastry wrapped around juicy, cinnamon-sweet apples. There's really nothing quite like fresh and juicy apple pie, and our favourite Austrian version is right up there with the best... Jump to: TEXT RECIPE Recipe source: My Mum's INGREDIENTS:  Makes approximately 12-14 pieces For the pastry: 300g flour 80g icing sugar  1 teaspoon baking powder 1 sachet vanilla sugar, or 1 teaspoon vanilla extract pinch of salt 100g butter, at room temperature, cut into small cubes 1 egg approximately 35ml cold water For the apple filling: approximately 1.2 kg apples (Jonagold, Cox), (approximately 600g peeled and grated) 50g caster sugar or crystallized sugar (a bit more if apples are quite sour) 50g raisins (optional: steep the raisins in rum for at least 30 minutes to several hours or overnight, then drain before use) 1-2 teaspoons cinnamon lemon juice (to prevent apples from oxidation) For assembly & topping: 1 egg white, lightly beaten egg wash: 1 egg yolk, milk To serve: icing sugar for dusting optional: vanilla ice cream, whipped cream Also : baking tray: about 30x40cm, baking paper; fluted or straight pastry wheel (alternatively use a knife) DIRECTIONS:  Preheat the oven to 190°C/175°C fan. Line a baking sheet with parchment paper. Gather and measure out all the ingredients. Prepare the pastry :  In a large mixing bowl, combine the dry ingredients: sift in 300g flour, add 80g icing sugar, 1 teaspoon baking powder, 1 sachet vanilla sugar, and a pinch of salt. Mix well. Add 100g cubed butter and work it into the flour using a fork or your fingertips until the mixture resembles fine crumbs. Add 1 egg, and gradually mix in cold water, about 35ml or as much as needed for the dough to come together. Bring it together quickly into a smooth dough, making sure not to overwork it. Shape it into a ball. Chill the dough for 30 minutes: Flatten the dough into a small disk, wrap it in cling film, and refrigerate for 30 minutes. Meanwhile, prepare the apple filling : Peel the apples and grate them on a coarse grater (immediately sprinkle the grated apples with a little lemon juice to avoid browning). Mix in 1-2 teaspoons cinnamon, 50g caster sugar, and 50g raisins. Taste and add more sugar if apples are quite sour. Cover and set aside. Roll out the pastry : Lightly dust the work surface with flour. Roll the pastry to a thickness of approximately 3 mm, forming a rectangle of about 35 x 45 cm, slightly larger than the baking sheet. Use a pastry cutter to trim neat edges, saving the trimmings for later. The pastry should now be about the size of the baking tray, 30 x 40 cm. Transfer the pastry to the prepared baking sheet: This step is important because once the pie is filled, it's hard to move. To do this, lightly dust the rolled-out pastry with flour just so that it does not stick to itself, then carefully roll it onto the rolling pin, and unroll it onto the baking sheet. Add the filling : Distribute the apple filling evenly on top of the pastry, leaving a 3-4 cm border around the edges (slightly smaller if you are making 2 narrower Schlangel ). Fold over the edges : Brush the dough edges with beaten egg white, then fold the edges of the pastry over the filling, starting with the short edges: to do so, lift the dough together with the baking paper, fold it over the filling, and then place the paper back down on the tray. Repeat with the second short edge. Brush the corners of the folded edges with egg white, then fold over the long edges in the same manner. Decorate with pastry strips : Gather and quickly knead the leftover dough into a ball, then roll it out into a rectangle, a bit wider than the width of the Schlangel , about 3 mm thickness. Trim neat edges with a pastry cutter, then cut 1.5 - 2 cm wide strips. Arrange the strips in a crisscross pattern over the Schlangel.  Secure them by brushing the undersides of their ends with egg white. Brush with egg wash : Prepare an egg wash by lightly whisking 1 egg yolk with a bit of milk. Brush it over the Schlangel  pastry and strips. Bake : Place the baking sheet on the centre rack of the preheated oven and bake the Schlangel  for about 30-40 minutes, or until fully baked, the apples are soft, and the crust is golden brown. If needed, cover the pie with aluminum foil toward the end to prevent excessive browning. Once baked, let the Schlangel cool on the baking tray. Serve : Cut into slices and enjoy warm or at room temperature, lightly dusted with icing sugar. TEXT-ONLY RECIPE AUSTRIAN APFELSCHLANGEL - APPLE-SNAKE-PIE Buttery, crumbly, and tender pastry wrapped around juicy, cinnamon-sweet apples. There's really nothing quite like apple pie, and our Austrian version is right up there with the best... Jump to: PHOTO RECIPE     Recipe source: My Mum's INGREDIENTS: Makes approximately 12-14 pieces For the pastry: 300g flour 80g icing sugar  1 teaspoon baking powder 1 sachet vanilla sugar, or 1 teaspoon vanilla extract pinch of salt 100g butter, at room temperature, cut into small cubes 1 egg approximately 35ml cold water For the apple filling: approximately 1.2 kg apples (Jonagold, Cox), (approximately 600g peeled and grated) 50g caster sugar or crystallized sugar (a bit more if apples are quite sour) 50g raisins (optional: steep the raisins in rum for at least 30 minutes to several hours or overnight, then drain before use) 1-2 teaspoons cinnamon lemon juice (to prevent apples from oxidation) For assembly & topping: 1 egg white, lightly beaten egg wash: 1 egg yolk, milk To serve: icing sugar for dusting optional: vanilla ice cream, whipped cream Also : baking tray: about 30x40cm, baking paper; fluted or straight pastry wheel (alternatively use a knife) DIRECTIONS:  Preheat the oven to 190°C/175°C fan. Line a baking sheet with parchment paper. Gather and measure out all the ingredients. Prepare the pastry :  In a large mixing bowl, combine the dry ingredients: sift in 300g flour, add 80g icing sugar, 1 teaspoon baking powder, 1 sachet vanilla sugar, and a pinch of salt. Mix well. Add 100g cubed butter and work it into the flour using a fork or your fingertips until the mixture resembles fine crumbs. Add 1 egg, and gradually mix in cold water, about 35ml or as much as needed for the dough to come together. Bring it together quickly into a smooth dough, making sure not to overwork it. Shape it into a ball. Chill the dough for 30 minutes : Flatten the dough into a small disk, wrap it in cling film, and refrigerate for 30 minutes. Meanwhile, prepare the apple filling : Peel the apples and grate them on a coarse grater (immediately sprinkle the grated apples with a little lemon juice to avoid browning). Mix in 1-2 teaspoons cinnamon, 50g caster sugar, and 50g raisins. Taste and add more sugar if apples are quite sour. Cover and set aside. Roll out the pastry : Lightly dust the work surface with flour. Roll the pastry to a thickness of approximately 3 mm, forming a rectangle of about 35 x 45 cm, slightly larger than the baking sheet. Use a pastry cutter to trim neat edges, saving the trimmings for later. The pastry should now be about the size of the baking tray, 30 x 40 cm. Transfer the pastry to the prepared baking sheet: This step is important because once the pie is filled, it's hard to move. To do this, lightly dust the rolled-out pastry with flour just so that it does not stick to itself, then carefully roll it onto the rolling pin, and unroll it onto the baking sheet. Add the filling : Distribute the apple filling evenly on top of the pastry, leaving a 3-4 cm border around the edges (slightly smaller if you are making 2 narrower Schlangel ). Fold over the edges : Brush the dough edges with beaten egg white, then fold the edges of the pastry over the filling, starting with the short edges: to do so, lift the dough together with the baking paper, fold it over the filling, and then place the paper back down on the tray. Repeat with the second short edge. Brush the corners of the folded edges with egg white, then fold over the long edges in the same manner. Decorate with pastry strips: Gather and quickly knead the leftover dough into a ball, then roll it out into a rectangle, a bit wider than the width of the Schlangel , about 3 mm thickness. Trim neat edges with a pastry cutter, then cut 1.5 - 2 cm wide strips. Arrange the strips in a crisscross pattern over the Schlangel. Secure them by brushing the undersides of their ends with egg white. Brush with egg wash : Prepare an egg wash by lightly whisking 1 egg yolk with a bit of milk. Brush it over the Schlangel pastry and strips. Bake : Place the baking sheet on the centre rack of the preheated oven and bake the Schlangel for about 30-40 minutes, or until fully baked, the apples are soft, and the crust is golden brown. If needed, cover the pie with aluminum foil toward the end to prevent excessive browning. Once baked, let the Schlangel cool on the baking tray. Serve : Cut into slices and enjoy warm or at room temperature, lightly dusted with icing sugar.

A dill and chilli-flavoured spinach and feta filling, wrapped in filo pastry and cooked to delicious, golden-brown crunchiness - fresh, spicy, wholesome, and utterly satisfying. Jump to: PHOTO RECIPE      TEXT RECIPE   Feeding our passion for filo pastry, feta cheese, and spinach, see also SPINACH & FETA FILO PIE , this Borek , spiced with dill and chilli, drizzled with lemon juice, and accompanied by fresh yogurt, takes our favourite trio to a new level. Borek (also known as  Börek , and Burek, amongst other names) is a family of pastries made with thin, flaky sheets of dough, that are filled with spiced ground meat, or cheese, spinach, or potatoes. Originating from the former Ottoman Empire, Borek is made with Yufka or Brik pastry, created from unleavened dough that is rolled and stretched until very thin, similar to filo pastry but a bit thicker and softer. The delicate dough sheets are filled with spiced ground meats, or spinach, vegetables, or potatoes, and are baked, deep-fried, or pan-cooked. Borek comes in a variety of shapes and sizes: as pie, round, rolled into spirals, as well as in small, individual forms like triangles, squares, or 'cigars'. It can can be served as a light meal, a dinner party starter, as part of a brunch, or party appetizer. Borek can be prepared in advance and baked later, or baked and frozen for later use. The dish is easy and fast to make: the ingredients are chopped and combined into a filling. The dough and filling are layered in a frying pan and then cooked on the stovetop until the filling is cooked, and the pastry is crunchy and golden-brown. In the original dish Yufka dough is briefly dipped in a milk and oil mixture before being placed in the pan. I can't find Yufka , but Filo pastry works just as well for this recipe. However, instead of immersing the sheets in the milky oil, which makes them soggy and hard to handle, it's better to use a pastry brush to apply the milk and oil mixture after the sheets have been laid in the pan. REFERENCES: Wikipedia: BÖREK How to prepare: SPINACH & FETA BOREK A dill and chilli-flavoured spinach and feta filling, wrapped in filo pastry and cooked to delicious, golden-brown crunchiness - fresh, spicy, wholesome, and utterly satisfying. Jump to:   TEXT RECIPE   Recipe based on:  'Turkish Borek', from 'Turkish Delights with Allegra McEvedy' INGREDIENTS:  Serves 2 as a small main course, or 6 as an appetizer 125g filo pastry (fresh, or frozen and completely defrosted) 100g fresh baby spinach 1 spring onion Handful of dill 1 big green (mild) chilli 100g Feta cheese Sea salt Freshly ground black pepper 4 tablespoons milk 2 tablespoons extra virgin olive oil Optional: lemon slices and Greek yogurt to serve Also: a medium-sized non-stick frying pan DIRECTIONS:  Gather all the ingredients: If using frozen filo pastry, allow it to defrost completely inside the sealed package before use. Note : Filo pastry is very thin and dries out rapidly. After removing it from the package, keep the sheets between damp kitchen towels to prevent them from drying. During assembly of the Borek, remove one sheet at a time as needed, keeping the remaining sheets covered. Make the filling: Wash and thoroughly dry 100g of spinach leaves using a salad spinner or by gently patting them dry with paper towels. Roughly chop the dried leaves and add them to a large bowl. Add 1 spring onion, sliced into rings, including the dark green part. Add a handful of chopped dill. Slice 1 mild green chilli in half lengthwise, remove and discard the seeds (or leave them in if you like it very spicy). Cut the chilli halves into thin strips, then dice them finely and add them to the bowl. Crumble 100g of feta cheese into the bowl. Season the filling with freshly ground black pepper and sea salt (careful, the feta is already salty). Mix well. Prepare the milky oil: combine 1 tablespoon of oil with 4 tablespoons of milk in a small bowl and whisk together. Assemble the Borek :   Create the first layer of dough: Coat the bottom and sides of the frying pan with olive oil. Place 2 sheets of filo pastry in the pan, overlapping them slightly lengthwise and letting them hang over the edges. Brush the pastry inside the pan with the milky oil (avoid coating the overhanging dough sheets as they will soften and disintegrate). Cut a pastry sheet in half, lay one half inside the pan and brush it with the milky oil. Lay the other half on top and brush again. Add half of the filling:  Add half of the filling to the pan, and distribute it evenly, then flatten and gently press it, ensuring it reaches the edges of the pan, then smooth the surface. Add a second layer of dough : Cover the filling with 4 more filo sheet halves, brushing each with the milky oil. Add the rest of the filling : Evenly distribute the remaining filling and smooth the surface. Add additional layers of dough:  Add additional layers of filo pastry sheets, cut in half, over the filling, brushing each layer with the milky oil. Close the Borek:  Fold the overhanging filo sheets over the top, brushing each piece with the milky oil after folding it over, and smoothing it out. Brush the finished top layer with the remaining milky oil to create a smooth finish. Round the edges:  Use a large knife, palette knife, or the back of a large spoon to draw in the edges to create a neatly rounded finish. Cook the Borek : Cook the Borek on medium heat for 5-7 minutes until it is nicely browned on the bottom, then flip it over: Wearing oven gloves to avoid burns, place a large flat plate on the pan, hold it securely, then carefully but quickly flip the pan together with the plate. Slide the Borek back into the pan and cook for another 5-7 minutes until browned on the other side. It can be a bit tricky to determine when the Borek is nicely browned, so if uncertain, flip it a few times to check its doneness. The first flip is difficult because the Borek is still rather soft, but as it begins to fry and set, it becomes firmer and easier to flip. Make sure the heat is low enough so that the cheese melts and the spinach cooks before the outside browns too much. Serve: Cut the Borek into wedges and serve it with a couple of lemon slices and plain yogurt on the side. TEXT-ONLY RECIPE SPINACH, FETA & DILL BOREK A dill and chilli-flavoured spinach and feta filling, wrapped in filo pastry and cooked to delicious, golden-brown crunchiness - fresh, spicy, wholesome, and utterly satisfying. Jump to: PHOTO RECIPE    Recipe based on:  'Turkish Borek', from 'Turkish Delights with Allegra McEvedy' INGREDIENTS:  Serves 2 as a small main course, or 6 as an appetizer 125g filo pastry (fresh, or frozen and completely defrosted) 100g fresh baby spinach 1 spring onion Handful of dill 1 big green (mild) chilli 100g Feta cheese Sea salt Freshly ground black pepper 4 tablespoons milk 2 tablespoons extra virgin olive oil Optional: lemon slices and Greek yogurt to serve Also: a medium-sized non-stick frying pan DIRECTIONS:  Gather all the ingredients : If using frozen filo pastry, allow it to defrost completely inside the sealed package before use. Note : Filo pastry is very thin and dries out rapidly. After removing it from the package, keep the sheets between damp kitchen towels to prevent them from drying. During assembly of the Borek, remove one sheet at a time as needed, keeping the remaining sheets covered. Make the filling: Wash and thoroughly dry 100g of spinach leaves using a salad spinner or by gently patting them dry with paper towels. Roughly chop the dried leaves and add them to a large bowl. Add 1 spring onion, sliced into rings, including the dark green part. Add a handful of chopped dill. Slice 1 mild green chilli in half lengthwise, remove and discard the seeds (or leave them in if you like it very spicy). Cut the chilli halves into thin strips, then dice them finely and add them to the bowl. Crumble 100g of feta cheese into the bowl. Season the filling with freshly ground black pepper and sea salt (careful, the feta is already salty). Mix well. Prepare the milky oil: combine 1 tablespoon of oil with 4 tablespoons of milk in a small bowl and whisk together. Assemble the Borek :   Create the first layer of dough: Coat the bottom and sides of the frying pan with olive oil. Place 2 sheets of filo pastry in the pan, overlapping them slightly lengthwise and letting them hang over the edges. Brush the pastry inside the pan with the milky oil (avoid coating the overhanging dough sheets as they will soften and disintegrate). Cut a pastry sheet in half, lay one half inside the pan and brush it with the milky oil. Lay the other half on top and brush again. Add half of the filling:  Add half of the filling to the pan, and distribute it evenly, then flatten and gently press it, ensuring it reaches the edges of the pan, then smooth the surface. Add a second layer of dough : Cover the filling with 4 more filo sheet halves, brushing each with the milky oil. Add the rest of the filling : Evenly distribute the remaining filling and smooth the surface. Add additional layers of dough: Add additional layers of filo pastry sheets, cut in half, over the filling, brushing each layer with the milky oil. Close the Borek: Fold the overhanging filo sheets over the top, brushing each piece with the milky oil after folding it over, and smoothing it out. Brush the finished top layer with the remaining milky oil to create a smooth finish. Round the edges: Use a large knife, palette knife, or the back of a large spoon to draw in the edges to create a neatly rounded finish. Cook the Borek : Cook the Borek on medium heat for 5-7 minutes until it is nicely browned on the bottom, then flip it over: Wearing oven gloves to avoid burns, place a large flat plate on the pan, hold it securely, then carefully but quickly flip the pan together with the plate. Slide the Borek back into the pan and cook for another 5-7 minutes until browned on the other side. It can be a bit tricky to determine when the Borek is nicely browned, so if uncertain, flip it a few times to check its doneness. The first flip is difficult because the Borek is still rather soft, but as it begins to fry and set, it becomes firmer and easier to flip. Make sure the heat is low enough so that the cheese melts and the spinach cooks before the outside browns too much. Serve: Cut the Borek into wedges and serve it with a couple of lemon slices and plain yogurt on the side.

A rich and creamy blend of spinach and feta cheese, wrapped in layers of filo pastry, baked to delicious golden-brown and flaky crispiness - Greek summer on a plate. Jump to: PHOTO RECIPE     TEXT RECIPE   TIPS   Nothing says summer like spinach and feta cheese, wrapped in crispy, flaky filo pastry. The creamy cheese with its mild saltiness and tang, paired with the earthy, wilted spinach leaves, perfectly complements the buttery, crispy pastry. Ever since I found this recipe years ago, it has become one of our favorite dishes and a summer staple. Paired with a simple salad of tomatoes and red onion dressed with olive oil and balsamic vinegar, it's a perfect family meal for a hot summer day. It's also an excellent first course for a dinner party or an appetizer for a large gathering. The dish is easy to make: the onions are fried, the spinach wilted, and then combined with the remaining ingredients into a filling that is encased and topped with butter-brushed sheets of filo pastry. Once baked, the filo sheets transform into layers of golden-brown, buttery, crispy, and flaky gorgeousness, creating the perfect topping for the scrumptious, tender, and moist feta and spinach filling. TIPS:  If using frozen filo pastry, make sure to allow it to defrost completely before use, as it will easily break if too cold. Keep the pastry covered under a kitchen towel at all times while not using it, to prevent it from drying out. Score the top layers in a way that you intend to cut and serve the pie later, allowing you to slice along the lines without damaging the crispy pastry layers. So, instead of scoring in a diamond pattern, score the pie into small, equal size squares or rectangles, preferably a multiple of the number of eaters you are serving. If you like this recipe, you may also like SPINACH & FETA BOREK . How to prepare: SPINACH AND FETA FILO PIE A rich and creamy blend of spinach and feta cheese, wrapped in layers of filo pastry sheets, baked to delicious golden-brown and crispy flakiness - Greek summer on a plate. Jump to:  TEXT RECIPE   TIPS   Recipe based on: ' Spinach and Feta Filo Pie' by Lesley Waters, Good Food Channel INGREDIENTS:  Makes approximately 8 portions: Note: Depending on the size of spinach bags and feta you find, use them all up in the pie if you wish. approximately 600g fresh spinach leaves approximately 225g Feta cheese 225g filo (phyllo) pastry 3 eggs 1 large red onion Extra Virgin Olive Oil Small knob of butter, plus butter for greasing the pastry Freshly grated nutmeg Sea salt Freshly ground black pepper Also : A shallow baking dish, approximately 20x30cm DIRECTIONS:  Gather and prepare all the ingredients : In case of using frozen filo pastry, make sure to allow it to defrost completely before using. Wash the spinach leaves and dry them with a salad spinner. Peel and finely dice 1 large onion. Cut 225g feta cheese into small cubes. Melt the butter used for brushing the pastry. Preheat the oven to 200C/180C fan/gas 6. Lightly butter the baking dish. Sauté the onion : Heat 1 tablespoon of olive oil in a small frying pan and sauté 1 large diced red onion with a pinch of salt over medium-low heat for about 10-15 minutes, until soft and lightly browned. Transfer the onion to a large bowl and leave to cool. Wilt the spinach:  Heat a small knob of butter in a large saucepan, add the spinach, and cook it on medium heat for a couple of minutes until the leaves are wilted. If the spinach does not fit inside the pot, fill the pot to the brim with leaves, wait until they start to wilt, then add the rest. You want to set the heat high enough, so that most of the spinach water evaporates as the spinach cooks. When the spinach is wilted, transfer it to a sieve and squeeze out any excess liquid with a large spoon, then roughly chop the spinach and transfer it to the bowl. Add the spices : Season the spinach and onions with nutmeg, salt, and pepper, stir well, then leave them to cool. Add feta and eggs: Add the cubed feta together with the eggs to the cooled spinach and onion and stir well. Assemble the pie:   Important: Keep the filo pastry sheets covered at all times under a damp kitchen towel until using, to prevent them from drying. Place 4 layers of pastry into the baking dish: Put a filo sheet in the buttered dish, allowing it to drape over the edges, and brush it with melted butter. Repeat this process with 3 more layers of buttered pastry. Add the filling: Distribute the spinach-feta mixture evenly on top, and smooth the surface. Close the pie: start by folding the overhanging pastry sheets inward, then place another 4 to 5 layers of butter-brushed pastry on top, matching the size of the dish. Depending on the dimensions of your dish and filo pastry, you may need to cut the sheets in half to fit the size of your dish. Alternatively , you can fold them, but then make sure to brush butter between the layers. Score the top : Brush the top with melted butter, then score the top pastry layers with the tip of a very sharp knife being careful, not to cut into the filling. Tip: Score the top layers in a way that you intend to cut and serve the pie later, allowing you to slice along the lines without damaging the crispy pastry layers. So, instead of scoring in a diamond pattern, score the pie into small, equal size squares or rectangles, preferably a multiple of the number of eaters you are serving. Bake the pie in the preheated oven for 45-50 minutes or until golden and crisp. Serve : Serve hot or warm with a simple tomato salad, flavoured with thinly sliced red onion, salt, balsamic vinegar, and Extra Virgin Olive Oil. TEXT-ONLY RECIPE SPINACH AND FETA FILO PIE A rich and creamy blend of spinach and feta cheese, wrapped in layers of filo pastry sheets, baked to delicious golden-brown and crispy flakiness - Greek summer on a plate. Jump to: PHOTO RECIPE     TIPS   Recipe based on:  ' Spinach and Feta Filo Pie' by Lesley Waters, Good Food Channel INGREDIENTS:  Makes approximately 8 portions: Note: Depending on the size of spinach bags and feta you find, use them all up in the pie if you wish. approximately 600g fresh spinach leaves approximately 225g Feta cheese 225g filo (phyllo) pastry 3 eggs 1 large red onion Extra Virgin Olive Oil Small knob of butter, plus butter for greasing the pastry Freshly grated nutmeg Sea salt Freshly ground black pepper (Optional: 85g toasted pine nuts, 55g raisins) Also : A shallow baking dish, approximately 20x30cm DIRECTIONS:  Gather and prepare all the ingredients: Wash the spinach leaves and dry them with a salad spinner. Peel and finely dice 1 large onion. Cut 225g feta cheese into small cubes. Melt the butter. Preheat the oven to 200C/180C fan/gas 6. Lightly butter the baking dish. Make the Filling: Sauté the onion : Heat 1 tablespoon of olive oil in a small frying pan and sauté 1 large diced red onion with a pinch of salt over medium-low heat for about 10-15 minutes, until soft and lightly browned. Transfer the onion to a large bowl and leave to cool. Meanwhile, wilt the spinach: Heat a small knob of butter in a large saucepan, add the spinach, and cook it on medium heat for a couple of minutes until the leaves are wilted. If the spinach does not fit inside the pot, fill the pot to the brim with leaves, wait until they start to wilt, then add the rest. You want to set the heat high enough, so that most of the spinach water evaporates as the spinach cooks. When the spinach is wilted, transfer it to a sieve and squeeze out any excess liquid with a large spoon, then roughly chop the spinach and transfer it to the bowl. Add the spices : Season the spinach and onions with nutmeg, salt, and pepper, stir well, then leave them to cool. Add feta and eggs: Add the cubed feta together with the eggs to the cooled spinach and onion and stir well. Assemble the pie:   Important: Keep the filo pastry sheets covered at all times under a damp kitchen towel until using, to prevent them from drying. Place 4 layers of pastry into the baking dish: Put a filo sheet in the buttered dish, allowing it to drape over the edges, and brush it with melted butter. Repeat this process with 3 more layers of buttered pastry. Distribute the spinach-feta mixture evenly on top, and smooth the surface. Close the pie: start by folding the overhanging pastry sheets inward, then place another 4 to 5 layers of butter-brushed pastry on top, matching the size of the dish. Depending on the dimensions of your dish and filo pastry, you may need to cut the sheets in half to fit the size of your dish. Alternatively , you can fold them, but then make sure to brush butter between the layers. Score the top : Brush the top with melted butter, then score the top pastry layers with the tip of a very sharp knife being careful, not to cut into the filling. Tip: Score the top layers in a way that you intend to cut and serve the pie later, allowing you to slice along the lines without damaging the crispy pastry layers. So, instead of scoring in a diamond pattern, score the pie into small, equal size squares or rectangles, preferably a multiple of the number of eaters you are serving. Bake the pie  in the preheated oven for 45-50 minutes or until golden and crisp. Serve: Serve hot or warm with a simple tomato salad, flavoured with thinly sliced red onion, salt, balsamic vinegar, and Extra Virgin Olive Oil.

A traditional Belgian-Flemish casserole made with beef or pork, stewed in beer infused with onions, vegetables, herbs, and spices, until meltingly tender, flavourful, and delicious. Carbonnade Flamande , also known as Flemish Stew , Stoofvlees and Stoverij , can be found on the menu in most Belgian restaurants. Like many traditional dishes, each Flemish region and household has its own unique recipe. It is typically served with boiled potatoes, Stoemp  (mashed potatoes), or Frites  (French fries). Jump to: PICTURE RECIPE    TEXT RECIPE Beef (or pork) is marinated in Ale and spices for several hours or overnight, then quickly seared and stewed low and slow with beer, onions, herbs, and spices until tender and full of flavour. The beer, vegetables, and spices blend into a delicious, rich, and flavourful sauce. I've never been particularly keen on beer. However, I do enjoy Belgian Trappist ales, such as the famous Chimay 'Capsule Bleu' (blue bottle cap), used in this recipe. Its beautiful chestnut color and rose-floral, spicy, caramel taste make it really enjoyable. Especially when paired with Trappist cheese, it becomes a culinary delight. Trappist Ale is brewed by Trappist Monks, a branch of the Roman-Catholic Cistercian order. In accordance with one of their rules, ora et labora - pray and work,  which requires the Monks to dedicate a significant portion of their day to manual labor to support themselves and assist others. This means that the beer must be brewed, or its brewing must be overseen, by the Monks within their Trappist Monasteries, or in breweries near the Monasteries. Among other products, they produce a range of Trappist cheeses, such as the  Chimay 'Grand Classique' , a delightful, semi-soft, buttery cheese with a flavour reminiscent of yeast or bread crust. The Trappist beer imparts a distinct flavour to the Carbonnade Flamande . During the long cooking time, it melds together with the onions, herbs, and spices, resulting in a rich and flavourful sauce. Carbonnade Flamande is an excellent dish for Sunday lunch and perfect comfort food for the cold season. Like any braised meat, Carbonnade Flamande needs to be cooked low and slow. High heat can make meat tough and chewy. Braising it slowly at a low temperature allows the connective tissue in the meat to break down, resulting in tender meat. If you stick with this simple rule, this recipe is almost fail-safe and has turned out great every time I've made it. Just make sure to use a good piece of stewing meat; ask your butcher for a recommendation. Carbonnade Flamande is perfect for dinner parties and overnight guests since you can prepare it in advance, knowing that, like any braised dish, it will improve in flavour as it rests and is reheated. When I prepare the stew for Sunday lunch, I typically begin to marinate the meat on Saturday morning. I cook the dish on Saturday late afternoon and leave it in the oven at low temperatures for several hours until the meat becomes tender. After leaving it to cool, I store it in the fridge overnight, allowing the meat and flavours to blend. Tender, juicy and ready for Sunday lunch. Before finding this recipe and making it myself, I had never tried Carbonnade Flamande - rest assured, I've enjoyed it many times since. To add to the surprise, the recipe I always use is from a UK website. While it may not be 100% authentic, it's absolutely delicious. You'll just have to take my word for it... and that of the many happy family members and friends I have served it to. How to make: CARBONNADE FLAMANDE A traditional Belgian-Flemish casserole made with beef or pork, stewed in beer infused with onions, vegetables, herbs, and spices, until meltingly tender, flavourful, and delicious. Jump to TEXT-ONLY RECIPE Recipe Source: 'Carbonnade Flamande', BBC GoodFood INGREDIENTS:  Serves 4: 1 1/4 kg stewing beef (ask your butcher for stewing beef with a lot of connective tissue) 400 ml Blue Chimay Ale (or Leffe, or other Trappist Ale) 3 garlic cloves, slightly crushed 2 bay leaves 3 tablespoons all-purpose flour 1 teaspoon sea salt freshly milled black pepper 2-3 tablespoons olive oil 250 g pancetta, diced 2 carrots 2 onions 1 leek 1 tablespoon tomato purée 350 ml beef stock (or made from stock cube) 1 bouquet garni (a small bunch of thyme, parsley stalks, a bay leave and 6 pepper corns tied in muslin) a handful of parsley Equipment needed:  a large thick-bottomed, oven-proof casserole (Dutch oven, preferably cast iron) METHOD:  DAY 1/OVERNIGHT: MARINATE THE BEEF: Begin by marinating the meat a day in advance. This will help to tenderize the meat and infuse it with flavour: Pour 400ml of beer into a large bowl. Peel and crush 3 garlic cloves with the palm of your hand, then add them together with 2 bay leaves to the bowl. Cut the beef into 4 cm cubes and mix them with the beer, ensuring the beef is well-coated and submerged in the marinade. Cover the bowl and refrigerate for several hours or overnight, stirring once during this time, if possible. DAY 2: COOK THE DISH Gather all the ingredients. Drain the beef and coat with flour : drain the beef, reserving the marinade, garlic and bay leaves. Thoroughly pat the meat dry with kitchen paper.   Add 3 tablespoons of flour to a large bowl and season with 1 teaspoon of salt and freshly ground black pepper.   Mix well. Add the meat to the flour and toss until evenly coated. Sear the beef:  heat the casserole over medium-high heat. Once hot, add 2 tablespoons of olive oil. Shake any excess flour off the meat. When the oil is hot, sear the meat in batches, about 5 minutes per batch, turning them, until golden brown on all sides. This will add flavour to the final dish. Transfer the browned meat to a plate. Fry the remaining meat, adding more oil between batches if needed, but always making sure that the oil is hot before adding the next batch. Don't worry about any brown bits sticking to the bottom of the pot. They will come off later when the liquid is added, enhancing the flavour to the final dish. Sauté the pancetta : lower the heat to medium and sauté the pancetta for 6-8 minutes until crisp and golden, stirring occasionally. Scoop the pancetta out with a slotted spoon and set aside with the beef. Preheat the oven to 150°C/130°C fan/300°F.  Sauté the vegetables:  Meanwhile clean and cut the carrots and leek into rounds, finely dice the onions. Add the vegetables to the pot and sauté them over medium heat, stirring occasionally, until they begin to brown, about 12 minutes. Add 1 tablespoon of tomato purée and continue to cook for 2 minutes, stirring continuously. Deglaze the pot: Return the reserved marinade, garlic, bay leaves, beef and pancetta to the pot. Bring to a gentle simmer, scraping any browned bits from the bottom of the pan, stirring them in. Add the beef stock and Bouquet Garni : Add 350 ml beef stock and the Bouquet Garni to the pot. For the Bouquet Garni: wrap a few parsley stems without leaves, thyme sprigs, 1 bay leave and 6 peppercorns in gauze and secure well with kitchen twine. If you don't have gauze, simply tie the herbs together with kitchen twine, and place the peppercorns in a tea egg if available. Season and cook : Season the Carbonnade with salt and freshly ground black pepper, bring it to a boil, then take it immediately off the heat. Cover the pot with a lid, transfer to the pre-heated oven and leave to cook for about 2 hours, stirring once after 1 hour. The low temperature allows the meat to cook slowly, giving the meat fibres time to relax and resulting in tender meat. After 2 hours, check if the meat is fork-tender, meaning the fibres should easily pull apart when using two forks. Cooking time may vary, depending on the beef cut used. Serve hot, with a sprinkle of chopped parsley. Goes well with boiled, fried or roast potatoes, mash or jacket potatoes, and buttered greens. And of course a glass of cold Chimay on the side.  Or serve with: HASSELBACK POTATOES , MINI HERBED POMMES ANNA , or GRATIN DAUPHINOISE . TEXT-ONLY RECIPE CARBONNADE FLAMANDE A traditional Belgian-Flemish casserole made with beef or pork, stewed in beer infused with onions, vegetables, herbs, and spices, until meltingly tender, flavourful, and delicious. Recipe Source:   'Carbonnade Flamande', BBC GoodFood INGREDIENTS:  Serves 4 1 1/4 kg stewing beef (ask your butcher for stewing beef with a lot of connective tissue) 400 ml Blue Chimay ale (or Leffe, or other Trappist ale) 3 garlic cloves, crushed 2 bay leaves 3 tablespoons all-purpose flour 1 teaspoon sea salt freshly milled black pepper 2-3 tablespoons olive oil 250 g pancetta, diced 2 carrots 2 onions 1 leek 1 tablespoon tomato purée 350 ml beef stock (or made from stock cubes) 1 bouquet garni (a small bunch of thyme, parsley stalks, a bay leave and 6 pepper corns tied in muslin) a handful of parsley Equipment needed:  a large thick-bottomed, oven-proof casserole (Dutch oven, preferably cast iron) DIRECTIONS:  DAY 1/OVERNIGHT:  MARINATE THE BEEF Begin by marinating the meat a day in advance. This will help to tenderize the meat and infuse it with flavour: Pour 400ml of beer into a large bowl. Peel and crush 3 garlic cloves with the palm of your hand, then add them together with 2 bay leaves to the bowl. Cut the beef into 4 cm cubes and mix them with the beer, ensuring the beef is well-coated and submerged in the marinade. Cover the bowl and refrigerate for several hours or overnight, stirring once during this time, if possible. DAY 2: COOK THE DISH Gather  all the ingredients. Drain the beef and coat with flour : drain the beef, reserving the marinade, garlic and bay leaves. Thoroughly pat the meat dry with kitchen paper.   Add 3 tablespoons of flour to a large bowl and season with 1 teaspoon of salt and freshly ground black pepper.   Mix well. Add the meat to the flour and toss until evenly coated. Sear the beef:  heat the casserole over medium-high heat. Once hot, add 2 tablespoons of olive oil. Shake any excess flour off the meat. When the oil is hot, sear the meat in batches, about 5 minutes per batch, turning them, until golden brown on all sides. This will add flavour to the final dish. Transfer the browned meat to a plate. Fry the remaining meat, adding more oil between batches if needed, but always making sure that the oil is hot before adding the next batch. Don't worry about any brown bits sticking to the bottom of the pot. They will come off later when the liquid is added, enhancing the flavour to the final dish. Sauté the pancetta : lower the heat to medium and sauté the pancetta for 6-8 minutes until crisp and golden, stirring occasionally. Scoop the pancetta out with a slotted spoon and set aside with the beef. Preheat the oven  to 150°C/130°C fan/300°F.  Sauté the vegetables:  Meanwhile clean and cut the carrots and leek into rounds, finely dice the onions. Add the vegetables to the pot and sauté them over medium heat, stirring occasionally, until they begin to brown, about 12 minutes. Add 1 tablespoon of tomato purée and continue to cook for 2 minutes, stirring continuously. Deglaze the pot:  Return the reserved marinade, garlic, bay leaves, beef and pancetta to the pot. Bring to a gentle simmer, scraping any browned bits from the bottom of the pan, stirring them in. Add the beef stock and Bouquet Garni : Add 350 ml beef stock and the Bouquet Garni to the pot. For the Bouquet Garni: wrap a few parsley stems without leaves, thyme sprigs, 1 bay leave and 6 peppercorns in gauze and secure well with kitchen twine. If you don't have gauze, simply tie the herbs together with kitchen twine, and place the peppercorns in a tea egg if available. Season and cook : Season the Carbonnade with salt and freshly ground black pepper, bring it to a boil, then take it immediately off the heat. Cover the pot with a lid, transfer to the pre-heated oven and leave to cook for about 2 hours, stirring once after 1 hour. The low temperature allows the meat to cook slowly, giving the meat fibres time to relax and resulting in tender meat. After 2 hours, check if the meat is fork-tender, meaning the fibres should easily pull apart when using two forks. Cooking time may vary, depending on the beef cut used. Serve  hot, with a sprinkle of chopped parsley. Goes well with boiled, fried or roast potatoes, mash or jacket potatoes, and buttered greens. And of course a glass of cold Chimay on the side.  Or serve with: HASSELBACK POTATOES , MINI HERBED POMMES ANNA , or GRATIN DAUPHINOISE .

Layers of thinly sliced potatoes and grated cheese, slowly baked in a garlic- and nutmeg-infused milky cream until tender, golden, creamy, and luxurious. Gratin Dauphinois is a traditional French potato gratin that dates back to the 18th century, originating from the Dauphiné , a historic region in southeastern France that was once part of the Holy Roman Empire. Jump to: PICTURE RECIPE     TEXT RECIPE   TIPS & VARIATIONS    In its original version, sliced, raw potatoes were layered inside a garlic-rubbed and buttered glass or earthenware dish, and then slowly baked with thick cream until tender and flavourful. The traditional Gratin Dauphinois consists of potatoes and cream, without the addition of cheese or egg. There is a variant with cheese, the Gratin Savoyard , from the French Savoie region, but the cream in this recipe is replaced with beef or chicken broth. Cheese or not cheese, the gratin, with its unctuous creaminess, is a perfect side dish for any protein or vegetable - whether sautéed, grilled, roasted, braised, or cooked in other ways - eliminating the need for pan sauces for dry-roasted meats or vegetables. Gratin Dauphinois is a family favourite of ours, and one of my go-to dishes during festivities. It can be prepared ahead and reheated, and made in a large batch, so it's ideal for the holidays, as well as dinner parties. With all the cream and cheese, it is rich and decadent, and goes a long way as a side dish for a large crowd. My recipe is slightly adjusted from the original. I use a mix of cream and milk, add cheese, more garlic, and a generous amount of nutmeg, but adjust the garlic, depending on my diners' preferences, and the cheese and nutmeg, depending on the dish I serve the gratin with. Despite its luxuriousness, Gratin Dauphinois is an easy and uncomplicated dish to make, especially if using a mandolin or box grater, that speed up the potato cutting process. The process is simple: The potatoes are peeled and thinly sliced, then layered with grated cheese and minced garlic, seasoned, and a blend of cream and milk is poured over at the end. The gratin is baked in the oven until tender and bubbling, the liquid is absorbed, and a golden-brown crust has formed on top. My recipe is adapted from on a version I found in a French cookbook I purchased years ago at Lyon Saint-Exupéry airport on the way home from a business trip. The trip was a nightmare. I was super upset, and I couldn't wait to get back home. Fortunately, Lyon airport has an excellent bookstore that provided a perfect distraction. After tearing myself away from the Petit Prince  section, filled with books, toy planes, and other adorable Petit Prince collectibles, I stumbled upon this gem: 'The Food of France' - and in English, no less! It's a fantastic book, packed with traditional French recipes, beautiful photos, and pull-out pages. It is brimming with French cheeses, breads, other baked goods, and French culinary delicacies. Needless to say, my mood was quickly restored. Lo and behold, the Gratin Dauphinois in this book is made with cheese! How to prepare: GRATIN DAUPHINOIS Layers of thinly sliced potatoes and grated cheese, slowly baked in milky cream until tender, golden, creamy, and luxurious. Jump to:   TEXT RECIPE     TIPS FOR GRATIN DAUPHINOIS     Recipe adapted from: "the food of FRANCE", Gratin Dauphinois INGREDIENTS:  Makes: 6 Portions 1 kg floury (starchy) potatoes (but also waxy potatoes, if at hand) 2 garlic cloves 125-140 g Gruyère* freshly grated nutmeg 250ml fresh heavy cream (I use this amount, as it's the standard size available; alternatively use 300ml but then reduce the milk to 100ml milk) (about 2/3 of total liquid) 150ml 35% full-fat milk (about 1/3 of total liquid) fine sea salt soft butter for the oven dish Equipment needed: 20 x 20 cm oven dish (for above quantities) *My favourite cheese is Gruyère with its mildly nutty, earthy flavour and smooth creaminess. If you can't get hold of Gruyère, you can use any other cheese of your liking that melts well and has a nice, strong flavour, like Fontina, Asiago, Emmental or Pecorino Rigatello, also well as white cheddar combined with parmesan. Or a cheese mix for gratins or cheese fondue). DIRECTIONS:  Gather  all the ingredients. Pre-heat  the oven to 180°C/160°C Fan.  Prepare the baking dish : Peel and cut one of the garlic cloves in half, then rub it all over the inside of the baking dish. Butter the dish.  Mince the garlic, grate the cheese : Mince the garlic cloves. Grate the cheese on the coarse side of a box grater. Note : if you prefer the gratin less garlicky, omit the additional minced garlic. Peel the potatoes , placing them immediately in a bowl with cold water to prevent them from oxidation and turning brown.  Layer the gratin:  Dry the potatoes and slice them thinly using a Mandolin, box grater, or a sharp knife. Since potatoes discolour quickly, slice and layer them into the dish immediately. Arrange the first layer of potato slices in the dish, overlapping them like fish scales. Season with salt and freshly grated nutmeg, sprinkle with a little minced garlic, and add a layer of grated cheese. Continue layering the gratin in this sequence up to just below the dish's rim in the same sequence: *potatoes - salt - nutmeg - garlic - cheese* Finish with a layer of potatoes, seasoned with salt, garlic and nutmeg. Reserve some cheese for the top. Add the milk & cream:  Combine the cream with the milk, season with salt, then pour it into the dish on the side of the potatoes. The liquid should rise to the top layer of potatoes. Add a final layer of cheese:  Sprinkle the remaining cheese on top. Bake:  Place the gratin in the preheated oven and bake for 50-60 minutes. The gratin is ready when the liquid is nearly absorbed, and the potatoes are tender with a beautiful golden-brown crust on top.   Towards the end of cooking time, regularly check the potatoes for doneness: insert a small knife into them all the way to the bottom of the dish. The knife should go in easily, but also come out with little resistance. If needed, cover the dish with aluminum foil to prevent it from burning or becoming too dark before the potatoes are soft. If the potatoes are tender before the top browns, you can increase the oven temperature at the end or place the dish under a medium-hot grill for a few minutes to achieve a nice golden top. Rest:  Take the gratin out of the oven, and let it sit, covered with aluminum foil, for at least 20 minutes before cutting and serving. This allows it to set and firm up, resulting in tidier pieces when cut. Serve:  Cut the gratin into pieces and serve. TEXT RECIPE GRATIN DAUPHINOIS Layers of thinly sliced potatoes and grated cheese, slowly baked in garlic- and nutmeg-infused milky cream until tender, golden, creamy, and luxurious. Jump to: PICTURE RECIPE    TIPS FOR GRATIN DAUPHINOIS     Recipe adapted from: "the food of FRANCE", Gratin Dauphinois INGREDIENTS: Makes: 6 Portions 1 kg floury (starchy) potatoes (but also waxy potatoes, if at hand) 2 garlic cloves 125-140 g Gruyere (or a mix of: Gouda, Emmental, Pecorino Rigatello; or a bag of mixed gratin cheeses)*(omit the  cheese if you prefer for a more classic version) freshly grated nutmeg 250 ml fresh heavy cream (I use this amount, as it's the standard size available; alternatively use 300 ml but then reduce the milk to 100 ml milk) 150 ml 35% full-fat milk fine sea salt butter for the oven dish optional: a couple of thyme sprigs for decoration Equipment needed:  20 x 20 cm oven dish * My favourite cheese for this gratin is Gruyère with its mildly nutty, earthy flavour and smooth creaminess. If you can't get hold of Gruyère, you can use any other cheese of your liking that melts well and has a nice, strong flavour, like Fontina, Asiago, Emmental or Pecorino Rigatello, also well as white cheddar combined with parmesan. Or a cheese mix for gratins or cheese fondue. DIRECTIONS: Gather  all the ingredients. Pre-heat  the oven to 180°C/160°C Fan.  Prepare the baking dish : Peel and cut one of the garlic cloves in half, then rub it all over the inside of the baking dish. Butter the dish.  Mince the garlic, grate the cheese : Mince the garlic cloves. Grate the cheese on the coarse side of a box grater. Note : if you prefer the gratin less garlicky, omit the additional minced garlic. Peel the potatoes , placing them immediately in a bowl with cold water to prevent them from oxidation and turning brown.  Layer the gratin: Dry the potatoes and slice them thinly using a Mandolin, box grater, or a sharp knife. Since potatoes discolour quickly, slice and layer them into the dish immediately. Arrange the first layer of potato slices in the dish, overlapping them like fish scales. Season with salt and freshly grated nutmeg, sprinkle with a little minced garlic, and add a layer of grated cheese. Continue layering the gratin in this sequence up to just below the dish's rim in the same sequence: *potatoes - salt - nutmeg - garlic - cheese* Finish with a layer of potatoes, seasoned with salt, garlic and nutmeg. Reserve some cheese for the top. Add the milk & cream: Combine the cream with the milk, season with salt, then pour it into the dish on the side of the potatoes. The liquid should rise to the top layer of potatoes. Add a final layer of cheese: Sprinkle the remaining cheese on top. Bake: Place the gratin in the preheated oven and bake for 50-60 minutes. The gratin is ready when the liquid is nearly absorbed, and the potatoes are tender with a beautiful golden-brown crust on top.   Towards the end of cooking time, regularly check the potatoes for doneness: insert a small knife into them all the way to the bottom of the dish. The knife should go in easily, but also come out with little resistance. If needed, cover the dish with aluminum foil to prevent it from burning or becoming too dark before the potatoes are soft. If the potatoes are tender before the top browns, you can increase the oven temperature at the end or place the dish under a medium-hot grill for a few minutes to achieve a nice golden top. Rest: Take the gratin out of the oven, and let it sit, covered with aluminum foil, for at least 20 minutes before cutting and serving. This allows it to set and firm up, resulting in tidier pieces when cut. Serve:  Cut the gratin into pieces and serve. TIPS & VARIATIONS: Potatoes:  Always use raw sliced potatoes for the dish. I use either waxy or starchy potatoes, whichever I have at home, and both types work well. Starchy potatoes will be fluffier, while waxy potatoes maintain more structure and bite once cooked, which I personally prefer. If you opt for waxy potatoes, slice them thinly or use a mandolin, and leave the gratin in the oven a bit longer to allow the potatoes to soften and absorb the liquid. Cheese: My favourite cheese for this gratin is Gruyère with its mildly nutty, earthy flavor and smooth creaminess. If you can't get hold of Gruyère, use any other cheese that melts well and has a nice, strong flavour, like Fontina, Pecorino Rigatello, Gouda, white cheddar mixed with Parmesan, or a mix of different cheeses. I have also used pre-grated gratin cheese mixes before, and they also worked well. Liquid:  Make sure to use full-fat cream and milk, as low-fat dairy products often separate when heated at heigh temperatures. I replace 1/3 of the cream with full-fat milk, and the gratin remains sufficiently rich, particularly with the addition of cheese layers. The amount of liquid required may vary depending on the size of your oven dish. As you pour the liquid over the potatoes, make sure it nearly reaches the top layer. If the specified amount is not enough, simply combine additional cream and milk in a 2:1 ratio, season it, and pour it into the dish (make a note of the amount for future gratins). By the time the dish is ready, the potatoes will have absorbed almost all the liquid, with the milk solids forming a flavourful, creamy, and thick layer between the potatoes. Garlic:  In the original recipe, the baking dish is rubbed with the cut side of a garlic clove, then the dish is buttered. In my version, I incorporate minced garlic into the potato layers. For a milder garlic flavour, you can skip this step. Nutmeg : Freshly ground nutmeg imparts a delightful warm, nutty, and woodsy flavor to the gratin, complementing the cream and balancing its richness. Quantities : My recipe is for a 20 x 20 cm baking dish and makes six generous servings. To prepare a larger batch, opt for a bigger roasting pan and multiply the ingredients. Baking : The gratin is ready when the liquid is almost absorbed, and the potatoes are tender with a lovely golden-brown crust on top.   Cooking times may vary based on the type of potatoes used and the thickness of the slices. Towards the end of cooking time, frequently test the potatoes for doneness: insert a small knife all the way to the bottom of the dish. The knife should slide in easily but also come out with little resistance. If needed, cover the dish with aluminum foil to prevent it from burning or getting too dark before the potatoes are soft. If the potatoes become tender before the top browns, you can either raise the oven temperature at the end or put the dish under a medium-hot grill for a few minutes to achieve a nice golden top. Resting : Fresh from the oven, the gratin might be slightly runny and difficult to cut into neat pieces, so let it rest for a bit to cool and firm up before slicing. Alternatively, you can prepare the gratin ahead of time, or even the day before: once baked, leave it to cool completely, cover the baking dish with aluminium foil, and store it in the fridge until use. Once cooled and set, the gratin can be perfectly cut into neat slices and squares or even circles with the aid of a large cookie cutter for a more fancy presentation. You can see the difference in the photos below. Re-heating:  Cover the gratin with foil and r e-heat it in the oven at 180°C/160°C Fan for 15-20 minutes, or until hot throughout. Smaller pieces or individual servings can also be reheated in the microwave. Serving suggestions : Gratin Dauphinois is a great side dish for most proteins or vegetarian dishes, whether grilled, roasted, sautéed, or prepared in other ways. Pair it with a light, acidic salad to balance its richness. LEFT: C ut after a small amount of resting RIGHT : neat slices after cooling in the refrigerator.

Juicy, pink, and tender roasted pork fillet, infused with the scent and flavour of honey and thyme. A quick, easy, and delicious dish, requiring only a few ingredients, and perfect for Sunday lunch or a dinner party. This is one of our favourite family recipes. I first prepared it many years ago after purchasing thyme honey at a market, and finding this recipe online. Meanwhile I make it with regular honey and simply add more fresh thyme, and it works just as well. Jump to: PICTURE RECIPE TEXT RECIPE TIPS FOR COOKING PORK FILLET The thyme, honey, pork, and stock work so well together in this dish, as the h oney's sweetness is perfectly offset by the thyme, seasoning,  stock, and pork, leaving just the right balance of flavours in the dish. The dish is so tasty, considering the short cooking time it receives. It is quick and simple to prepare, requiring just a handful of ingredients and minimal effort. The fillet is seasoned and quickly seared in the pan, then topped with the honey, thyme butter, and stock, and finished in the oven. A festive and flavourful dish, served in medallion slices with the pan sauce. Goes well with MINI HERBED POMMES ANNA ,  GRATIN DAUPHINOIS , or  HASSELBACK POTATOES . How to prepare: HONEY & THYME ROASTED PORK FILLET Jump to TEXT-ONLY RECIPE See also TIPS FOR COOKING PORK FILLET Recipe adapted from:  Honey-Thyme Roasted Pork Loin, by Kerry Saretsky, French Revolution Blog INGREDIENTS:  Serves 2-3 1 pork fillet/tenderloin, approximately 500 g, ideally of uniform thickness 60 ml honey 1 tablespoon unsalted soft butter (the butter should be just soft enough so it can be stirred) 1 bunch of fresh thyme 60 ml (¼ cup) chicken stock (or prepare from stock cube) 2 tablespoons olive oil freshly ground black pepper fine sea salt DIRECTIONS:  Gather all the ingredients. Prepare the pork: Remove any sinew and fat from the pork then let it come to room temperature for about 15 minutes before using. Preheat the oven to 190 ° C/170 ° Fan/375 ° F. Line a small rimmed baking dish with aluminium foil and lightly oil it.  Dry and season the pork: Dry the pork with a paper towel. Generously season it on all sides with salt and freshly ground black pepper. Sear the pork: Heat a frying pan over medium-high heat. Once hot, add 2 tablespoons of olive oil. Once the oil starts to shimmer, add the pork and sear it for about 3 minutes on each side until it's nicely browned. Prepare the honey-thyme butter : While the pork is searing, pull the thyme leaves off the stems, roughly cut them and add them to a bowl. Add 1 tablespoon soft butter and 60 ml (1/4 cup) honey and blend well. Season with sea salt and freshly ground black pepper and stir well. Deglaze the pan : Once the pork is seared, move it to the prepared baking dish. Deglaze the frying pan with 60 ml (1/4 cup) of chicken stock, scraping up the browned bits from the bottom of the pan. Set aside. Cover the seared pork with the thyme-honey-butter mixture . If the mixture runs off, spoon it back on. Add the stock : Pour the stock next to the pork into the baking dish. Roast the pork : Place the pork in the preheated oven and roast until the internal temperature reaches 63°C/145°F - about 10-12 minutes. Timing will depend on the size and thickness of your fillet. To measure the temperature, insert a food thermometer halfway into the thickest part of the fillet. Rest the pork : Once cooked, take the pork out of the oven, cover it with aluminium foil (make a small hole on top for ventilation) and allow it to rest for about 10 minutes. During this time, the pork will continue to cook, and its temperature will probably increase by another 5°C. Serve : Slice the fillet into medallions and serve it together with the pan sauce, garnished with a few sprigs of fresh thyme. Pairs well with a side of MINI HERBED POMMES ANNA, GRATIN DAUPHINOIS, and HASSELBACK POTATOES. TIPS FOR COOKING PORK FILLET: Buy a fillet with even thickness, as thinner ends tend to cook faster and may dry out compared to the thicker centre. If your fillet has a thinner end, tuck it underneath and secure it with kitchen twine. This will make it a similar width to the rest of the fillet, ensuring it cooks in the same time. Searing: Make sure to sear the meat well. This not only adds colour and flavour, but the browned stuck-on bits on the bottom of the pan also enrich the pan sauce when deglazed.   Deglazing: Deglazing is a method to incorporate all the flavourful browned bits stuck in the pan after frying. To deglaze, add a small amount of stock or another liquid to the pan after frying and removing the meat, then cook the stock for a couple of minutes while scraping the bottom of the pan to incorporate all the flavourful residues. Food-safety: To be safe, meat must to be cooked to a minimum internal temperature, see here for more information. At the same time, it should remain tender and juicy. This is particularly important for pork and chicken, that are unsafe if undercooked, and can quickly become tough if overcooked. Unfortunately internal temperatures can be a bit of guessing game. For this reason, I always use a food thermometer. They are inexpensive, but a really good investment. You can use an instant read thermometer, that you insert into the meat once cooked. My favourite is a digital oven thermometer with a probe attached to a long heat-resistant cable connected to the reader. The probe is inserted half-way into the thickest part of the meat and left inside during roasting, with the oven door closed, and the reader on the countertop. Most of them come with an alarm and pre-set temperature settings for different meats, as well as temperature scales for various levels of doneness (done, medium, rare) in accordance with food safety regulations . We use ours for most meats, poultry, fish, and it's also an excellent tool for anything baked in a salt crust. Always insert the thermometer half-way into the thickest part of the meat. When setting the temperature, bear in mind, that the meat will continue to cook and increase a couple of degrees during resting, so remove the meat from the oven just before it reaches the desired temperature. Resting: During cooking, the juices of the meat bubble up to the surface. Resting allows the juices to sink back into the meat, keeping it moist and preventing them from running out during cutting. A rule of thumb for resting time is 10% of the total cooking time. While resting, the meat's temperature will rise by another few degrees. Therefore consider removing the meat a few degrees below the target of the final temperature. TEXT-ONLY RECIPE HONEY & THYME ROASTED PORK FILLET Juicy, pink, and tender roasted pork fillet, infused with the scent and flavour of honey and thyme. A quick, easy, and delicious dish, requiring only a few ingredients, and perfect for Sunday lunch or a dinner party. Jump to: PICTURE RECIPE TIPS FOR COOKING PORK FILLET Recipe adapted from:  Honey-Thyme Roasted Pork Loin, by Kerry Saretsky, French Revolution Blog INGREDIENTS:  Serves 2 1 pork fillet/tenderloin, approximately 500 g, ideally with uniform thickness 60 ml honey 1 tablespoon unsalted soft butter (the butter should be just soft enough so it can be stirred) 1 bunch of fresh thyme 60 ml (¼ cup) chicken stock (or prepare from stock cube) 2 tablespoons olive oil freshly ground black pepper fine sea salt Frying pan, oven-proof dish DIRECTIONS: Gather all the ingredients. Prepare the pork:  Remove any sinew and fat from the pork and let it come to room temperature for about 15 minutes before frying. Preheat the oven  to 190 ° C/170 ° Fan/375 ° F. Line a small rimmed baking dish with aluminium foil and lightly oil it.  Dry and season the pork:  Dry the pork with a paper towel, then generously season it an all sides with salt and freshly ground black pepper. Sear the pork : Heat a frying pan over medium-high heat. Once hot, add 2 tablespoons of olive oil. Once the oil starts to shimmer, add the pork and sear it for about 3 minutes on each side until nicely browned. Prepare the honey-thyme-butter:  While the pork is searing, pull the thyme leaves off the stems, roughly cut them and add them to a bowl. Add 1 tablespoon soft butter and 60 ml (1/4 cup) honey and blend well. Season with sea salt and freshly ground black pepper and stir well. Deglaze the pan:  Once the pork is seared, move it to the prepared baking dish. Deglaze the pan with 60 ml (1/4 cup) of chicken stock, scraping up the browned stuck-on bits from the bottom of the pan. Set aside. Cover the seared pork  with the thyme-honey-butter mixture. Add the stock:  Pour the stock next to the pork into the baking dish. Roast the pork:  Place the pork in the preheated oven and roast until the internal temperature reaches 63°C/145°F - about 10-12 minutes. Timing will depend on the size and thickness of your fillet. To measure the temperature, insert a food thermometer into the thickest part of the fillet. Rest the pork:  Once cooked, take the pork out of the oven, cover with aluminium foil (cut a small hole on top for ventilation) and allow it to rest for about 10 minutes. During this time, the pork will continue to cook, and its temperature will probably increase by another 5°C. Serve: Slice the meat into medallions and serve it together with the pan sauce, garnished with a few sprigs of fresh thyme. P airs well with a side of MINI HERBED POMMES ANNA ,  GRATIN DAUPHINOIS , or  HASSELBACK POTATOES .

These small, flower-shaped mini potato stacks are rich and buttery with a beautiful scent of thyme and garlic. They are not only visually appealing, but also an excellent side dish for meat, fish and vegetables, and perfect for a dinner party. Jump to: PICTURE RECIPE TEXT RECIPE MINI HERBED POMMES ANNA are inspired by the traditional French potato dish Pommes Anna , or Anna Potatoes , where thin potato slices, seasoned with salt and pepper and coated in clarified butter, are layered in a round baking dish and baked until they form a cake. These smaller versions, infused with thyme and garlic flavoured butter, are individually layered and baked inside muffin cups.  They are relatively quick and very easy to prepare. The potatoes are sliced, coated in melted, garlic and thyme-infused butter, layered in a muffin tin and baked in the oven. They can be made ahead, pre-baked and then returned to the oven to brown and crisp up before serving, making them an ideal side dish for dinner parties. Much like the original Pommes Anna , this version uses a significant amount of butter, but I've also prepared the potatoes with slightly less butter, and they turned out just as nice. According to Wikipedia , in the classic version, Pommes Anna are baked into a cake and then flipped every ten minutes for crisp edges and even browning. There is even a special double-lidded pan designed for this. The original recipe for these MINI HERBED POMMES ANNA also recommended turning them a few times, but I only flip them once between the first and second baking. I find that this is enough, creates less of a mess, and prevents the small stacks from falling apart during multiple turns. Once fully baked and set, they maintain their shape very well. Tip: When layering, the bottom layer in the muffin cups will become the top of the finished stacks when flipped over. Therefore, make sure the slices for this first layer are similar in size and arranged neatly. I typically begin with a small potato slice in the center and then create a tidy overlapping circle around it. MINI HERBED POMMES ANNA, much like POTATO GRATIN, are an excellent side dish for roasted meats such as HONEY-THYME ROASTED PORK FILLET , lamb, chicken, fish, and vegetables. How to prepare: MINI HERBED POMMES ANNA Jump to TEXT-ONLY RECIPE Recipe based on: Mini Herbed Pommes Anna, Bon Appetit INGREDIENTS:  Makes 4 Servings 110g (½ cup, or 1 US stick) unsalted butter 12-24 small tender thyme sprigs plus 2 teaspoons coarsely chopped leaves 1 garlic clove, minced 800g (1 ¾ pounds) small waxy, firm-fleshed, potatoes, each slightly larger than a golf ball, or long and thin in shape 2 tsp salt Freshly ground black pepper Additional butter for the muffin tray Equipment needed: a standard 12-cup muffin tray; a mandolin, or sharp knife DIRECTIONS:  1 Gather all the ingredients. 2 Preheat the oven to 180°C/160°fan/350°F.  3 Melt the butter : Melt 110 g butter in a small saucepan over low heat until melted. 4 Prepare the muffin tray : Brush the muffin tray with melted butter, then line the bottom of each cup with a small parchment paper disc. 5 Add thyme sprigs and butter: Arrange 1 or 2 small thyme sprigs on top of each parchment circle. Spoon ½ teaspoon melted butter on top. 6 Infuse the butter: Add 2 teaspoons coarsely chopped thyme leaves and 1 clove of minced garlic to the remaining butter in the saucepan. Stir over low heat until the butter becomes fragrant, about 2 minutes. Remove from the heat. 7 Prepare the potatoes: Wash and peel 800g of potatoes and put them into a bowl with cold water to prevent them from browning until further use. Pat the potatoes dry with kitchen paper, then use a mandoline or sharp knife to cut them into small, thin rounds (approximately 1.5 mm or 1/16-inch thick), placing them in a large bowl as you slice. 8 Add the butter and season : Pour the warm herbed butter over the potato slices (the butter should be quite warm at this stage to ensure it coats the cold potato slices evenly). Season with salt and pepper. Toss to ensure even coating. 9 Arrange the potato slices in the muffin tin : start by placing a very small potato slice in the centre of the muffin cup, then form the first layer of potatoes around it, slightly overlapping. Layer this initial round neatly, as it will become the top of the stack, once flipped over. Continue adding potato slices in rounds, always overlapping, until you reach the top of the cup, then gently press the centre of each potato stack to compact the layers. Layer the remaining potato slices evenly among the muffin cups. Spoon any remaining butter and seasoning over the potatoes. 10 Bake : Cover the muffin pan tightly with aluminium  foil and place it in the pre-heated oven. Bake until the potatoes are tender and easily pierced with the tip of a knife, approximately 35 minutes.  Remove the pan from the oven.  11 Invert and brown : Increase the oven temperature to 220 °C /200 °C  fan/425 ° F.  Remove the foil from the pan, place a sheet of baking parchment on top of the muffin pan, then place a baking sheet up-side down over the pan. Quickly invert both pans together and gently tap them on the counter to release the potatoes onto the baking sheet. Remove the muffin tin. The potato cakes are now on the baking sheet with the thyme sprigs facing up. Re-add any slices that may have fallen off or are stuck inside the pan, then reshape the potato slices into nice even round stacks if necessary. Tip: after initial baking and inverting, the potatoes can be covered and stored in the fridge, and then reheated and browned when needed. Place the pan back in the oven and bake until the potato edges are browned and crisp, about 25-30 minutes. 12 Serve : Serve immediately, hot and crisp. An excellent side-dish for roasted meats such as  HONEY-THYME ROASTED PORK FILLET , lamb, chicken, fish, and vegetables. MAKE AHEAD: The potatoes can be prepared and pre-baked up to a day in advance. Once flipped, cover and refrigerate until ready to use, then finish baking, browning and crisping when needed. TEXT-ONLY RECIPE MINI HERBED POMMES ANNA Jump to PICTURE RECIPE Recipe based on: Mini Herbed Pommes Anna, Bon Appetit INGREDIENTS:  Makes 4 Servings 10g (½ cup, or 1 US stick) unsalted butter 12-24 small tender thyme sprigs plus 2 teaspoons coarsely chopped leaves 1 garlic clove, minced 800g (1 ¾ pounds) small waxy, firm-fleshed, potatoes, each slightly larger than a golf ball, or long and thin in shape 2 tsp salt Freshly ground black pepper Additional butter for the muffin tray Equipment needed:  a standard 12-cup muffin tray; a mandolin DIRECTIONS:  Gather  all the ingredients. Preheat the oven  to 180°C/160°fan/350°F.  Melt the butter:  Melt 110g of butter in a small saucepan over low heat until melted. Prepare the muffin tray:  Brush the muffin tray with butter, then line the bottom of each cup with a small parchment paper disc. Add thyme sprigs and butter:  Arrange 1 or 2 small thyme sprigs on top of each parchment circle. Spoon ½ teaspoon melted butter on top. Infuse the butter:   Add 2 teaspoons coarsely chopped thyme leaves and 1 clove of minced garlic to the remaining butter in the saucepan. Stir over low heat until the butter becomes fragrant, about 2 minutes. Remove from the heat. Prepare the potatoes:  Wash and peel 800g of potatoes and put them into a bowl with cold water to prevent them from browning until further use. Pat the potatoes dry with kitchen paper, then use a mandoline or sharp knife to cut them into small, thin rounds (approximately 1.5 mm or 1/16-inch thick), placing them in a large bowl as you slice. Add the butter and season:  Pour the warm herbed butter over the potato slices (the butter should be quite warm at this stage to ensure it coats the cold potato slices evenly) and season with salt and pepper. Toss to ensure even coating. Arrange the potato slices in the muffin tin:  start by placing a very small potato slice in the centre of the muffin cup, then form the first layer of potatoes around it, slightly overlapping. Layer this initial round neatly, as it will become the top of the stack, once flipped over. Continue adding potatoes in rounds, and always overlapping, until you reach the top of the cup, then gently press the centre of each potato stack to compact the layers. Layer the remaining potato slices evenly among the muffin cups. Spoon any remaining butter and seasoning over the potatos. Bake:  Cover the muffin pan tightly with aluminium  foil and place it in the pre-heated oven. Bake until the potatoes are tender and easily pierced with the tip of a knife, approximately 35 minutes.  Remove the pan from the oven.  Flip and brown:  Increase the oven temperature to 220 °C /200 °C  fan/425 ° F. Remove the foil from the pan, place a sheet of baking parchment on top of the muffin pan, then place a baking sheet up-side down over the pan. Quickly invert both pans together and gently tap them on the counter to release the potatoes onto the baking sheet. Remove the muffin tin. The potato cakes are now on the baking sheet with the thyme sprigs facing up. Re-add any slices that may have fallen off or are stuck inside the pan, then reshape the potato slices into nice even round stacks if necessary. TIP: after initial baking and inverting, the potatoes can be covered and stored in the fridge, and then reheated and browned when needed. Place the pan back in the oven and bake until the potato edges are browned and crispy, about 25-30 minutes. Serve  immediately, hot and crispy. An excellent side-dish for roasted meats such as  HONEY-THYME ROASTED PORK FILLET , lamb, chicken, fish, and vegetables. MAKE AHEAD: The potatoes can be prepared and pre-baked up to a day in advance. Once flipped, cover, and refrigerate until ready to use, then finish baking, browning and crisping when needed.

Japan meets Italy meets Ireland: Homemade Matcha Ice Cream drowned in Italian Espresso, with a shot of Baileys Irish Cream: Boozy Baileys & Matcha Ice Cream Affogato. Affogato is our favourite go-to dessert: it's the perfect treat, combining coffee and dessert, and fulfills all after-dinner desires. Incredibly simple and fast to make, and with ingredients that we usually have at home, it's also great for unexpected guests. Jump to RECIPE Affogato is an Italian dessert, and one of the many delicacies I discovered through my husband - or perhaps one of the many reasons why I married him - but don't tell him, that I said that... ;-) Traditional Affogato   al Caffè, Italian for drowned in coffee, is a simple dessert made with vanilla ice cream and a shot of espresso - simply genius, and all you need after a meal. More refined versions are made with Tartufo , a truffle-shaped ball of ice cream, usually made from one or two flavours, with a melting chocolate centre, see the famous Tartufo di Pizzo - yes, it just got even better! Usually, or ideally, the ice cream is served in a bowl or glass, with the espresso on the side, and then poured over last minute at the table. Over the years, I have drowned various ice creams and flavours, and as long as they are milk- or cream-based, they all work well. Although it's not my favourite, at least when compared to Ben & Jerry's Chocolate Fudge Brownie , Häagen-Dazs Belgian Chocolate  ice cream is perfect for this. I don't like it as an ice cream (did I really just write this?), since I like my chocolate almost at melting point, and the small chocolate pieces in this ice cream are rock-hard, so that's a big NO for me. However, the same pieces, when drowned in hot espresso, become meltingly chocolatey delicious. And then there is Delhaize's own  Almond Milk Ice Cream , with a bitter almond taste and crunchy almond pieces, just to name a few... Surely I have your attention by now...? Use decaffeinated espresso if it's later in the day. Add a dollop of whipped cream - it's not really necessary, but it looks so nice! Obviously, this recipe with Matcha ice cream and Baileys isn't for the faint of heart: there's the un-avoidable caffein of Matcha Tea. And then the not-even-trying-to-avoid Baileys booziness - well, after all, we are talking about dessert here, right? It seems rather strange at first to mix tea and coffee flavors, but the combination works really well. You can use shop-bought Matcha ice cream for this recipe, if you can find it. Or check out my recipe for HOMEMADE MATCHA ICE CREAM . It's really delicious with a beautiful earthy, and umami flavour, and so easy and fast to make. Matcha is a fine powder ground from unfermented, steamed, and dried green tea leaves. At its highest quality, it is used in Japanese tea ceremonies. The powder's characteristic green colour and umami taste are a result of the tea leaves being grown in shade or covered during the final weeks before harvest, depriving them of light. This shaded growth boosts an increased production of chloroplasts, giving the leaves their vibrant green color, and amino acids, contributing to the distinct umami flavour. Matcha has a strong, earthy, and umami taste with a hint of bitterness, perfectly balancing the rich and sweet cream in Matcha ice cream. How to prepare: BOOZY BAILEYS & MATCHA ICE CREAM AFFOGATO Japan meets Italy meets Ireland: Homemade Matcha Ice Cream drowned in Italian Espresso, with a shot of Baileys Irish Cream. INGREDIENTS:  Serves 2 2 large scoops of shop-bought or HOME MADE MATCHA ICE CREAM 2 shots of hot espresso Baileys Irish Cream, approximately 5-10 ml per glass, or according to taste Also: Small glasses or bowls DIRECTIONS:  Scoop out two nice round balls of Matcha ice cream, place them in a container and back in the freezer. Pour the Baileys into the bottom of each glass.  Make 2 espressos.   Add the ice cream to the Baileys in the glasses. Pour the espresso over and serve immediately. Tip: To prevent the ice cream from melting too quickly, serve the espresso on the side, and let your diners pour it over the ice cream at the table.

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 freshness. Jump to RECIPE 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. 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 those soups my mum and grandma would make, next to Rindsuppe (beef soup), Kraftsuppe ('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 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.) 750g 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:  Gather all the ingredients:   Clean and cut the vegetables:   Wash and de-string 750g beans: snap or cut off the top, then remove the tough string along the length of the bean. Repeat on the other side. Cut the beans into approximately 1 cm pieces and put them into a large pot.  Peel 500g 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. 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

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.