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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 favorite 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 did just get 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 favorite, 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 must 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, especially if you're Austrian like me! 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 Ice cream. And then the not-even-trying-to-avoid Baileys booziness - well, after all, we are talking 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 icecream for this recipe, if you can find it. Or check out my recipe for HOME MADE MATCHA ICE CREAM . It's really delicious with a beautiful earthy, and umami flavour, and so easy and fast to make. About Matcha: 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 color 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 flavor. Matcha has a strong, earthy, and umami taste with a hint of bitterness, perfectly balancing the rich and sweet cream in this Matcha ice cream recipe. 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 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.

Meltingly soft, colourful, and beautifully fragrant rainbow chard leaves wrap around a delicious and hearty rice and meat filling, creating a cake. This dish is a show-stopping centrepiece and perfect first course for a dinner party. PICTURE RECIPE TEXT-ONLY RECIPE TIPS The delicately perfumed chard adds vibrant colours, a delightful taste, and a creamy texture, and perfectly complements the robust and flavorful rice and meat filling. This cake is both hearty and elegant, and a pleasure to look at. It holds its shape very well, can be cut into neat pieces, and makes for a stunning dinner party presentation. For the past few weeks, I've had an irresistible desire to wrap things in green leaves. It all began with a bundle of Swiss chard. As I admired the vibrant pink, yellow, red, and orange stalks and veins and contrasting dark green leaves, I wondered if there wasn't a better way to cherish them than simply letting them wilt in the pan. Then I thought of my mum's Kohlrouladen (meat and rice stuffed green cabbage rolls), and maybe stuffing them, which led me to Chou Farci . Chou Farci, or stuffed cabbage, is made with robust green cabbage leaves, and I wasn't entirely sure how it would work with the more fragile Swiss chard, until I discovered a Lebanese Swiss Chard Cake - and there was my answer (and the beginning of my leaf-wrapping obsession): Cake! Everyone loves a cake! Turns out, even a green one.  In the end, my recipe is a combination of my mum's Kohlrouladen (cabbage leaves, stuffed with rice and meat), and the Lebanese Swiss Chard Cake. Swiss chard has a rather strong aroma and taste, and due to its oxalic acid content, it can have a somewhat sharp flavor, making it perhaps less appealing to some, including my children. However, combined with the spicy meat and rice filling, it's delightful, and everyone in my family loves it. So much so that I made it three times in a single month while chard was in season, and we are looking forward to our next. We tend to have the cake as a main meal, but it's also a perfect first course for dinner parties, especially since it can be prepared in advance. It's a little elaborate and time-consuming, but the finished cake really makes up for it. The cake requires a substantial amount of chard, as the leaves wilt significantly during cooking. Any leaves not needed for the outer cake layers can be used between the filling, and also: the more chard, the tastier the cake. TIPS: Make sure to remove the leaves one by one from the pot once blanched, and handle them as little as possible to keep them intact. Lay them on kitchen towels to dry. Keep the leaves with beautiful veins for the bottom of the cake, which will become the top once turned over. After removing the cake from the oven, it's best to allow it to rest and set. Not only is it nicer on the taste buds, but also easier to cut into neat pieces. Any leftovers can be stored in the refrigerator. To reheat, cut the desired amount of slices and reheat them gently in the microwave. To reheat the whole cake, cover it with foil, place it in the oven, then set the temperature to 90–120°C / 200–250°F and reheat until hot all the way through, about 20-30 minutes. If you like Swiss chard, you might also be interested in: RAINBOW CHARD & POTATO FRITTATA How to prepare: SWISS CHARD CAKE Meltingly soft, colourful, and beautifully fragrant rainbow chard leaves wrap around a delicious and hearty rice and meat filling, creating a cake. This dish is a show-stopping centrepiece and perfect first course for a dinner party. TEXT-ONLY RECIPE TIPS Recipe inspirations: My mum's Kohlrouladen (stuffed cabbage rolls), Chou Farci, and Swiss Chard Cake, Taste of Beirut INGREDIENTS:  Makes one 22 cm diameter cake (To make a 25 cm cake, double the ingredients and use 3 large bundles of Swiss chard) ½ cup Arborio (or Risotto, Paella, or other round grain rice) 2 big bundles Swiss rainbow chard, approx. 20 large leaves, washed and tough stems cut off 400-500 g mixed beef and pork mince 1 medium red or yellow onion, finely diced 4 garlic cloves, minced 1-2 tablespoons grated Parmesan a bunch of flat-leave parsley, chopped 1 egg Freshly grated nutmeg Fine sea salt Freshly ground black pepper Olive oil Equipment: 22 cm springform pan DIRECTIONS:  Gather all the ingredients. Prepare the ingredients: Rinse the Swiss chard, then cut off the thick, tough part of the stems. Finely dice the onion, and mince the garlic. Grate the parmesan, and chop the parsley. Boil the rice: Bring 1 litre of water to a boil, add salt, then add 1/2 cup of unwashed rice and cook until almost done, about 15 minutes. Drain well, transfer to a large bowl and allow to cool. Blanch the chard: Fill a large pot with water and bring it to a boil, then add salt. Add the Swiss chard leaves to the pot, a few at a time, and blanch them until they just start to wilt and become pliable , then carefully remove them one-by one with kitchen tongs and immediately lay the flat on kitchen towels to dry. Pre-heat the oven to 190°C/170°C fan/375°F.  Sauté the meat: Heat a frying pan over medium-high heat. Once hot, add enough olive oil to just cover the bottom of the pan. Once the oil is hot, add the minced meat, season with salt and pepper, and sauté until completely cooked and lightly browned. Use a slotted spoon to transfer the meat to the bowl with rice and allow it to cool. Fry the onion and garlic: add a bit more olive oil to the same pan, then gently sauté the onion over medium-low heat until soft and translucent, without browning. Add the garlic and cook for another minute. Transfer the sautéed onion to the bowl with the meat and allow it to cool. Add the remaining ingredients and season: Add 1 egg, the chopped parsley and grated Parmesan to the bowl with the filling. Season with grated nutmeg, salt and freshly milled black pepper, and mix well. Taste and adjust the seasoning as necessary. Assemble the cake: Line the bottom of the cake tin with a parchment paper disc, then brush the base and sides with olive oil. Arrange a couple of the nicest-looking chard leaves with colorful veins at the bottom of the pan, with the raised side of the veins facing inwards - these will become the top of the cake. Add 1 or 2 layers of leaves on top, so that the entire base is fully covered with leaves, leaving no gaps visible. Place more large leaves along the entire rim, partially hanging over the edge of the pan. The rim should be completely covered with overhanging leaves, with no gaps visible along the edge. Add 1 or 2 additional layers of leaves on top, to ensure the entire base is fully covered, leaving no visible gaps, and to create a nice thick layer. Add one-third of the filling into the pan, spreading it out evenly, and reaching all the way into the pan's curves, and compacting it gently. Layer chard leaves on top, followed by another layer of filling, then chard leaves, and a final filling layer. Fold the overhanging leaves over the top, adding any extra leaves, and making sure the cake is fully covered with leaves. Gently press and flatten the layers to ensure the cake stays together well after baking. Cover the cake: Lightly brush the top of the cake with olive oil, then place a parchment paper disk on top, pressing it gently onto the cake. This helps the top layer to bake properly without drying out. Bake: Bake the cake in the preheated oven for 40 minutes or until the cake can easily be pierced with a toothpick or the tip of a sharp knife, making sure that the layers are soft. Remove the cake from the oven and allow it to cool slightly inside the tin. Carefully run a small knife around the edge to make sure that the cake is not sticking. Cover the pan with a large plate, then invert the pan together with the plate. Remove the ring of the pan, then remove the cake base and paper - et voilà! Serve: Cut the cake into slices and serve it hot, warm, or at room temperature. TEXT-ONLY RECIPE SWISS CHARD CAKE Meltingly soft, colourful, and beautifully fragrant rainbow chard leaves wrap around a delicious and hearty rice and meat filling, creating a cake. This dish is a show-stopping centrepiece and perfect first course for a dinner party. PICTURE RECIPE TIPS Recipe inspirations: My mum's Kohlrouladen (stuffed cabbage rolls), Chou Farci, and Swiss Chard Cake, Taste of Beirut INGREDIENTS:  Makes one 22 cm diameter cake (To make a 25 cm cake, double the ingredients and use 3 large bundles of Swiss chard) ½ cup Arborio (or Risotto, Paella, or other round grain rice) 2 big bundles Swiss rainbow chard, approx. 20 large leaves, washed and thick stems cut out 400-500 g mixed beef and pork mince 1 medium red or yellow onion, finely diced 4 garlic cloves, minced 1-2 tablespoons grated Parmesan a bunch of flat-leave parsley, chopped 1 egg Freshly grated nutmeg Fine sea salt Freshly ground black pepper Olive oil Equipment: a 22 cm springform pan DIRECTIONS:  Gather all the ingredients. Prepare the ingredients: Rinse the Swiss chard, then cut off the thick, tough part of the stems. Finely dice the onion, and mince the garlic. Grate the parmesan, and chop the parsley. Boil the rice: Bring 1 litre of water to a boil, add salt, then add 1/2 cup of unwashed rice and cook until almost done, about 15 minutes. Drain well, transfer to a large bowl and allow to cool. Blanch the chard: Fill a large pot with water and bring it to a boil, then add salt. Add the Swiss chard leaves to the pot, a few at a time, and blanch them until they just start to wilt and become pliable , then carefully remove them one-by one with kitchen tongs and immediately lay the flat on kitchen towels to dry. Pre-heat the oven to 190°C/170°C fan/375°F.  Sauté the meat: Heat a frying pan over medium-high heat. Once hot, add enough olive oil to just cover the bottom of the pan. Once the oil is hot, add the minced meat, season with salt and pepper, and sauté until completely cooked and lightly browned. Use a slotted spoon to transfer the meat to the bowl with rice and allow it to cool. Fry the onion and garlic: add a bit more olive oil to the same pan, then gently sauté the onion over medium-low heat until soft and translucent, without browning. Add the garlic and cook for another minute. Transfer the sautéed onion to the bowl with the meat and allow it to cool. Add the remaining ingredients and season: Add 1 egg, the chopped parsley and grated Parmesan to the bowl with the filling. Season with grated nutmeg, salt and freshly milled black pepper, and mix well. Taste and adjust the seasoning as necessary. Assemble the cake: Line the bottom of the cake tin with a parchment paper disc, then brush the base and sides with olive oil. Arrange a couple of the nicest-looking chard leaves with colorful veins at the bottom of the pan, with the raised side of the veins facing inwards - these will become the top of the cake. Add 1 or 2 layers of leaves on top, so that the entire base is fully covered with leaves, leaving no gaps visible. Place more large leaves along the entire rim, partially hanging over the edge of the pan. The rim should be completely covered with overhanging leaves, with no gaps visible along the edge. Add 1 or 2 additional layers of leaves on top, to ensure the entire base is fully covered, leaving no visible gaps, and to create a nice thick layer. Add one-third of the filling into the pan, spreading it out evenly, and reaching all the way into the pan's curves, and compacting it gently. Layer chard leaves on top, followed by another layer of filling, then chard leaves, and a final filling layer. Fold the overhanging leaves over the top, adding any extra leaves, and making sure the cake is fully covered with leaves. Gently press and flatten the layers to ensure the cake stays together well after baking. Cover the cake: Lightly brush the top of the cake with olive oil, then place a parchment paper disk on top, pressing it gently onto the cake. This helps the top layer to bake properly without drying out. Bake: Bake the cake in the preheated oven for 40 minutes or until the cake can easily be pierced with a toothpick or the tip of a sharp knife, making sure that the layers are soft. Remove the cake from the oven and allow it to cool slightly inside the tin. Carefully run a small knife around the edge to make sure that the cake is not sticking. Cover the pan with a large plate, then invert the pan together with the plate. Remove the ring of the pan, then remove the cake base and paper - et voilà! Serve: Cut the cake into slices and serve it hot, warm, or at room temperature.

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

Warm, cinnamon-anise-spiced sweet roasted plums on a bed of golden-brown caramelized French toast, and an almond crunch with every bite - just my idea of autumn weekend breakfast.  According to Wikipedia , French Toast , also known as: Eggy Bread  in England,  Pain Perdu  (lost bread) and Pain Doré  (golden bread) in France,  Arme Ritter  (poor knights) in Germany, and  Pavesen  in Austria and Southern Germany, dates back to the Romans to the 4th or 5th century. It is mentioned in the oldest collection of Roman recipes, involving bread soaked in milk, and and served with honey, under the not so charming name: alter dulcet, or another sweet dish. In medieval Europe, French Toast was often served with game birds and meats. Jump to  PICTURE RECIPE Jump to TEXT-ONLY RECIPE This dish is so delicious and beautiful, with its lovely warm autumn colours. The plums are roasted with warm spices. The bread soaked in sweet egg-milk, quickly fried in the pan and then served together with the roasted plums and toasted almonds - the poor knight so poor no more! :-) From start to finish the process is a bit lengthy, but fortunately, it involves only a few hands-on tasks. Naturally, the toughest part is having to get out of bed to prepare it... but there's nothing stopping you from returning while the plums roast and the eggy bread soaks. Happy Weekend!  How to prepare: SPICED ROAST PLUM & ALMOND FRENCH TOAST Warm, cinnamon-anise-spiced sweet roasted plums on a bed of golden-brown caramelized French toast, and an almond crunch with every bite - just my idea of autumn weekend breakfast.  Jump to TEXT-ONLY RECIPE Recipe source: Spiced roast plum and almond French toast, by Louise Robinson @greatbritishchefs Level: Easy - Cooking time: approximately 45 minutes INGREDIENTS:  Makes: Breakfast for 2 ❤️ For the spiced roast plums: 4 plums, halved and stoned 15 g (½ oz) light brown soft sugar 1/4 teaspoon ground cinnamon 1 star anise 2 tablespoons water For the French toast: 2 eggs 1 tablespoon cream or double cream 2 tablespoons whole milk seeds from ½ vanilla pod, cut in half and scraped out, or 1 tsp vanilla extract 15g (½ oz) caster sugar 2 slices of white bread or toast, thick, farmhouse style, one day old and a little dry, which helps the bread to absorb the liquid better without falling apart 2 tablespoons sunflower oil To serve: 2 tbsp flaked almonds, toasted Icing sugar Optional : Greek yogurt DIRECTIONS:  Gather all the ingredients. Preheat the oven to 200°C/180° fan/gas mark 6. Spice and roast the plums: Place the plums, cut-side up, in an ovenproof dish. Sprinkle over the brown sugar, cinnamon and water and add the star anise. Cover the dish loosely with foil and bake for 30 minutes, or until the fruit is soft but still keeps its shape. Remove the plums when done, but keep the oven on for later. Prepare the egg-milk: While the plums are cooking, beat the eggs, cream, milk, vanilla and caster sugar together in a bowl. Soak the bread in the egg-milk: Pour the egg-milk into a shallow dish and add the bread slices. Soak for 30 minutes, turning them over every now and then as the plums bake. The liquid will be fully absorbed at the end. Toast the almond slices: Meanwhile toast the almonds over medium heat in a small frying pan until light golden. Fry the eggy bread: Heat a large frying pan over medium heat and add the sunflower oil. Fry the soaked bread for a couple of minutes on each side, or until golden brown. Transfer the bread to a baking sheet and place it in the pre-heated oven for 3 minutes. Assemble: Remove the slices from the oven, cut them in half diagonally and divide them between two plates. Top with the roasted plum halves and drizzle over some of the plum juices. Sprinkle with flaked almonds, then dust with icing sugar.  Serve: serve immediately, with some Greek yogurt on the side if you wish. TEXT-ONLY RECIPE SPICED ROASTED PLUM & ALMOND FRENCH TOAST Warm, cinnamon-anise-spiced sweet roasted plums on a bed of golden-brown caramelized French toast, and an almond crunch with every bite - just my idea of autumn weekend breakfast.  Jump to  PICTURE RECIPE Recipe source: Spiced roast plum and almond French toast, by Louise Robinson @greatbritishchefs Level: Easy - Cooking time: approximately 45 minutes INGREDIENTS:  Makes: Breakfast for 2 ❤️ For the spiced roast plums: 4 plums, halved and stoned 15 g (½ oz) light brown soft sugar 1/4 teaspoon ground cinnamon 1 star anise 2 tablespoons water For the French toast: 2 eggs 1 tablespoon cream or double cream 2 tablespoons whole milk seeds from ½ vanilla pod, cut in half and scraped out, or 1 tsp vanilla extract 15g (½ oz) caster sugar 2 slices of white bread or toast, thick, farmhouse style, one day old and a little dry, which helps the bread to absorb the liquid better without falling apart 2 tablespoons sunflower oil To serve: 2 tbsp flaked almonds, toasted Icing sugar Optional : Greek yogurt DIRECTIONS:  Gather all the ingredients. Preheat the oven to 200°C/180° fan/gas mark 6. Spice and roast the plums: Place the plums, cut-side up, in an ovenproof dish. Sprinkle over the brown sugar, cinnamon and water and add the star anise. Cover the dish loosely with foil and bake for 30 minutes, or until the fruit is soft but still keeps its shape. Remove the plums when done, but keep the oven on for later. Prepare the egg-milk:  While the plums are cooking, beat the eggs, cream, milk, vanilla and caster sugar together in a bowl. Soak the bread in the egg-milk: Pour the egg-milk into a shallow dish and add the bread slices. Soak for 30 minutes, turning them over every now and then as the plums bake. The liquid will be fully absorbed at the end. Toast the almond slices: Meanwhile toast the almonds over medium heat in a small frying pan until light golden. Fry the eggy bread: Heat a large frying pan over medium heat and add the sunflower oil. Fry the soaked bread for a couple of minutes on each side, or until golden brown. Transfer the bread to a baking sheet and place it in the pre-heated oven for 3 minutes. Assemble: Remove the slices from the oven, cut them in half diagonally and divide them between two plates. Top with the roasted plum halves and drizzle over some of the plum juices. Sprinkle with flaked almonds, then dust with icing sugar.  Serve: serve immediately, with some Greek yogurt on the side if you wish.

Thick, fluffy, sweet and moist pancakes meet carrots, warm autumn spices, and sourdough. Topped with crunchy walnuts and drizzled with glossy golden-brown, sweet maple syrup... could you wish for more? Well, yes, perhaps for a topping of maple-syrup-caramelised sweet and salty slices of bacon... Sourdough adds a beautiful tang and flavor to pancakes. I usually make them when I have a large quantity of sourdough starter, but I'm not in the mood for baking SOURDOUGH BREAD. I hate to just discard it. I would normally make simple SOURDOUGH PANCAKES, and then we drown them under anything sweet, like honey or maple syrup, but mostly an excessive, embarrassing, and unjustifiable amount of Nutella! ;-) These CARROT CAKE SOURDOUGH PANCAKES are different. They don't need Nutella (did I really just say that?). They call for walnuts and maple syrup... well, yes, and caramelized bacon... Do I have your attention now? Jump to  PICTURE RECIPE Jump to TEXT-ONLY RECIPE The carrots, cinnamon, and ginger add a flavour reminiscent of carrot cake, the walnuts a lovely crunch, and the caramelized bacon texture, sweetness, and tons of umami flavor. The pancakes are easy and fast to make: the batter takes a couple of minutes to mix, and the pancakes are fried in no time. These CARROT CAKE SOURDOUGH PANCAKES make a delightful, rich, and satisfying breakfast. The batter can be prepared the night before, making them also a perfect brunch treat for overnight guests. I'm certain they will follow their noses into the kitchen with their coffees and keep you company while you quickly fry the pancakes. How to prepare: CARROT CAKE SOURDOUGH PANCAKES Thick, fluffy, sweet and moist pancakes meet carrots, warm autumn spices, and sourdough. Topped with crunchy walnuts and drizzled with glossy golden-brown, sweet maple syrup... and aa topping of maple-syrup-caramelised sweet and salty slices of bacon... Jump to TEXT-ONLY RECIPE INGREDIENTS:  Makes approximately 20 pancakes of about 11 cm (¼ inch) diameter, using a ¼ cup as a scoop This recipe assumes that you have a large amount of sourdough starter discard. If not, feed your starter before with sufficient flour and water to end up with 360 ml (1 1/2 cups) of starter. 360 ml (1 ½ cups) sourdough discard or active sourdough starter 3 large eggs, at room temperature 240 ml (
1 cup) milk, slightly warmed
 280 g (
1 ¾ cups) organic wheat flour 60 g (¼ cup) brown sugar 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon cinnamon ¼ teaspoon ginger 1 ½ teaspoons salt 2 cups finely grated carrots, about 4 carrots (circa 300g unpeeled) 60 g (½ cup) chopped walnuts 50 g (¼ cup) melted butter Sunflower oil for frying To serve: roughly chopped walnuts and maple syrup optional (omit for a vegetarian version): breakfast bacon, maple syrup DIRECTIONS:  Sourdough starter/discard: This recipe requires 360 ml (1½ cups) active sourdough discard or active starter If none at hand, feed your sourdough starter multiple times until you have 360 ml (1½ cups), plus the starter you want to retain for storage. Gather all the ingredients. Pre-heat the oven to 90°C/70°C fan/200°F to keep the finished pancakes warm while frying. Prepare all the ingredients: Warm 240 ml (1 cup) of milk, melt 50 g of butter, chop 60 g of walnuts. Wash, peel and finely grate 4 carrots (approximately 300 g unpeeled weight). Combine the dry ingredients:  Sift together 280 g (1 ¾ cups) flour, 1 ½ teaspoons salt, 60g (¼ cup) brown sugar, 1 teaspoons cinnamon, ¼ teaspoon ginger, 2 teaspoons baking powder*, and 1 teaspoon baking soda*. (*Note: in case the mixture is prepared ahead, leave the baking powder and baking soda out at this point, and add them just before using the sourdough batter to make the pancakes). Combine the wet ingredients: Break 3 eggs into a large bowl and beat them with a balloon whisk or electric mixer until fluffy. Add the warmed milk and 360 ml (1 ½ cups) revived sourdough starter and mix gently. Combine the dry ingredients with the wet ingredients: Add the dry ingredients to the wet ingredients and mix well, but gently, to avoid activating the gluten in the flour. A few lumps in the batter are fine, they will dissolve during cooking. Add the remaining ingredients: Add the grated carrots, 60 g (½ cup) chopped walnuts and 50 g (¼ cup) melted butter and mix well. Fry:  Heat a pan over medium-high heat until quite hot - a drop of water should sizzle upon contact. Lightly coat the pan with oil.* Pour ¼ cup of pancake batter into the pan. Cook until small air bubbles form and burst on the surface, the top starts to look slightly bumpy, and the edges look cooked, approximately 2-3 minutes. Flip the pancake and cook on the other side until it is nicely browned - another 1-2 minutes, depending on the heat of the pan. The pancakes require about 3-5 minutes total cooking time. * Tip: make a ball from kitchen paper, wrapping a second sheet around to cover it, then twist the paper on the top to form a handle. Dip the ball into a bowl with oil and use it to grease the pan. This works very well and leaves just a little amount of oil in the pan. Transfer the cooked pancakes to a plate and keep them warm in the pre-heated oven. Continue the process of oiling and frying until the remaining batter has been used up, keeping the pancakes warm in the meantime.Continue the process of oiling and frying until the remaining batter has been used up, keeping the pancakes warm in the meantime. Serve: Serve hot, with chopped walnuts and a drizzle of maple syrup. Optional (non-vegetarian version): serve with caramelised bacon: Fry a couple of slices of breakfast bacon until browned and crispy. Once crispy, add a little maple syrup and leave to caramelize. Serve together with the pancakes. STORAGE & REHEATING STORAGE: Cooled Pancakes can be stored in the fridge in an airtight container for a couple of days. If not needed within a couple of days, it's better to freeze them immediately. FREEZING: Allow the pancakes to cool completely, then freeze them, with layers of parchment paper between, to prevent them from sticking together. They should keep for 1 to 2 months, if not longer. REHEATING: The pancakes can be re-heated in small batches in the microwave (don't overheat them, to avoid that they get rubbery), or a pan. I have even used a toaster, and it worked. For larger quantities, arrange the pancakes in a single layer on a baking sheet lined with parchment paper, place them in the oven and reheat them on medium-high heat until warm and fluffy. TEXT-ONLY RECIPE CARROT CAKE SOURDOUGH PANCAKES Thick, fluffy, sweet and moist pancakes meet carrots, warm autumn spices, and sourdough. Topped with crunchy walnuts and drizzled with glossy golden-brown, sweet maple syrup... and aa topping of maple-syrup-caramelised sweet and salty slices of bacon... Jump to  PICTURE RECIPE INGREDIENTS:  Makes approximately 20 pancakes of about 11 cm (¼ inch) diameter, using a ¼ cup as a scoop This recipe assumes that you have a large amount of sourdough starter discard. If not, feed your starter before with sufficient flour and water to end up with 360 ml (1 1/2 cups) of starter. 360 ml (1 ½ cups) sourdough discard or active sourdough starter 3 large eggs, at room temperature 240 ml (
1 cup) milk, slightly warmed
 280 g (
1 ¾ cups) organic wheat flour 60 g (¼ cup) brown sugar 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon cinnamon ¼ teaspoon ginger 1 ½ teaspoons salt 2 cups finely grated carrots, about 4 carrots (circa 300g unpeeled) 60 g (½ cup) chopped walnuts 50 g (¼ cup) melted butter Sunflower oil for frying To serve: roughly chopped walnuts and maple syrup optional (omit for a vegetarian version): breakfast bacon, maple syrup DIRECTIONS:  Sourdough starter/discard:  This recipe requires 360 ml (1½ cups) active sourdough discard or active starter If none at hand, feed your sourdough starter multiple times until you have 360 ml (1½ cups), plus the starter you want to retain for storage. Gather  all the ingredients. Pre-heat the oven  to 90°C/70°C fan/200°F to keep the finished pancakes warm while frying. Prepare all the ingredients:  Warm 240 ml (1 cup) of milk, melt 50 g of butter, chop 60 g of walnuts. Wash, peel and finely grate 4 carrots (approximately 300 g unpeeled weight). Combine the dry ingredients:  Sift together 280 g (1 ¾ cups) flour, 1 ½ teaspoons salt, 60g (¼ cup) brown sugar, 1 teaspoons cinnamon, ¼ teaspoon ginger, 2 teaspoons baking powder*, and 1 teaspoon baking soda*. (*Note: in case the mixture is prepared ahead, leave the baking powder and baking soda out at this point, and add them just before using the sourdough batter to make the pancakes). Combine the wet ingredients:  Break 3 eggs into a large bowl and beat them with a balloon whisk or electric mixer until fluffy. Add the warmed milk and 360 ml (1 ½ cups) revived sourdough starter and mix gently. 6) Combine the dry ingredients with the wet ingredients:  Add the dry ingredients to the wet ingredients and mix well, but gently, to avoid activating the gluten in the flour. A few lumps in the batter are fine, they will dissolve during cooking. Add the remaining ingredients:  Add the grated carrots, 60 g (½ cup) chopped walnuts and 50 g (¼ cup) melted butter and mix well. Fry:  Heat a pan over medium-high heat until quite hot - a drop of water should sizzle upon contact. Lightly coat the pan with oil.* * Tip: make a ball from kitchen paper, wrapping a second sheet around to cover it, then twist the paper on the top to form a handle. Dip the ball into a bowl with oil and use it to grease the pan. This works very well and leaves just a little amount of oil in the pan. Pour ¼ cup of pancake batter into the pan. Cook until small air bubbles form and burst on the surface, the top starts to look slightly bumpy, and the edges look cooked, approximately 2-3 minutes. Flip the pancake and cook on the other side until it is nicely browned - another 1-2 minutes, depending on the heat of the pan. The pancakes require about 3-5 minutes total cooking time.Transfer the cooked pancakes to a plate and keep them warm in the pre-heated oven. Continue the process of oiling and frying until the remaining batter has been used up, keeping the pancakes warm in the meantime. Serve:  Serve hot, with chopped walnuts and a drizzle of maple syrup. Optional (non-vegetarian version): serve with caramelised bacon:  Fry a couple of slices of breakfast bacon until browned and crispy. Once crispy, add a little maple syrup and leave to caramelize. Serve together with the pancakes. STORAGE & REHEATING STORAGE:  Cooled Pancakes can be stored in the fridge in an airtight container for a couple of days. If not needed within a couple of days, it's better to freeze them immediately. FREEZING:  Allow the pancakes to cool completely, then freeze them, with layers of parchment paper between, to prevent them from sticking together. They should keep for 1 to 2 months, if not longer. REHEATING:   The pancakes can be re-heated in small batches in the microwave (don't overheat them, to avoid that they get rubbery), or a pan. I have even used a toaster, and it worked. For larger quantities, arrange the pancakes in a single layer on a baking sheet lined with parchment paper, place them in the oven and reheat them on medium-high heat until warm and fluffy.

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

A simple dusting of Indian spices transforms fennel into a flavourful and exotic dish, infusing the grey winter months with the vibrant colours of the rainbow. I try to incorporate a variety of seasonal, plant-based dishes into our diet, especially during the week. One way to keep things interesting, is by simply changing the flavour profile, and that works particularly well with fennel. Fennel has a dinstinct anise flavour, and I guess you either like it of hate it. I used to hate it, but since making it this way for the first time many years ago, I have really warmed up to it. Jump to PICTURE RECIPE Jump to TEXT-ONLY RECIPE The dish requires just one ingredient and a few pantry spices, making it incredibly easy and quick to prepare. It's both flavourful and interesting, making it a perfect way to enjoy seasonal produce with a unique taste, as well as bringing vibrant colours into the grey winter months. An easy tray roast, it involves minimal effort: the fennel is cleaned and sliced, sprinkled with the spices, and roasted in the oven for 20 minutes until it is tender, browned and vibrant. I adore the natural shapes and colours of food, and to me, those fennel slices are so beautiful, looking like a painting with their colourful, flower-like shape, making them a highlight on any dining table.  We very much eat with our eyes, so I often just place the whole tray, family-style, in the centre of the table. This also helps to keep the fennel hot and crunchy. In case you transfer it to a serving plate, make sure to use a large one, as stacking the fennel slices will most likely make them sweaty. Tips: Utilize fennel when it's in season and at its peak quality. Zero-waste suggestion: place any washed and trimmed pieces, stems, fronds, etc, into a zip lock bag and freeze them. They are excellent for use in soups and stocks. Initially, I used to cut out a triangle of the tough lower part of the bulb, but now I leave it in - less waste! It just adds a different texture compared to the rest of the bulb. If it's still too tough after roasting, you can always remove it while eating. More reasons to enjoy fennel: a ccording to the World-Health-Food Website  fennel contains a lot of Vitamin C and other nutrients, is high in fibre, and has anti-inflammatory properties. See also here for more information. How to prepare ROASTED CURRIED FENNEL Jump to TEXT-ONLY RECIPE Recipe adapted from: Roasted Curried Fennel, by Soni, at soni's food The following ingredients are adapted from Soni's recipe: I included fennel seeds, and instead of mixing the spices, I sprinkle them generously on the fennel slices individually, so the amounts may vary, also depending on the size of the fennel bulbs used. INGREDIENTS: 1-2 fennel bulbs (depending on their size) 2 teaspoons curry powder 1/2 teaspoon mild paprika powder 1 teaspoon fennel seeds about 1/2 teaspoon red chilli powder (or cayenne pepper) (adjust to your preferred heat level) fine sea salt extra virgin olive oil DIRECTIONS: 1) Pre-heat the oven to 200°C conventional heat / 180°C fan. 2) Line a large baking tray with parchment paper.  3) Prepare the fennel: Wash the fennel bulbs, then slice off the brown root end, and any discoloured or soft parts on the outer layer (in case the outer layer is very tough or bruised and discoloured, remove it completely). Cut off the stalks, leaving a couple of centimetres on the bulb. Zero-waste suggestion: washed, non-discoloured off-cuts can be frozen in zip-lock bags for later use in soups or stocks. 4) Cut the fennel lengthwise, from top to bottom, into slices about 1 cm thick. Place the slices in a single layer on the prepared baking tray. 5) Brush the slices with a thin layer of olive oil, then liberally sprinkle 2 teaspoons curry powder, 1/2 teaspoon mild paprika powder, approximately 1/2 teaspoon red chilli powder or cayenne pepper (adjust to your preferred heat level) on top. Alternatively, mix the spices together in a small bowl and sprinkle them over. Add 1 teaspoon fennel seeds, then season with fine sea salt. 6) Roast the fennel in the preheated oven for about 20-30 minutes, or until the slices turn a nice golden colour and become tender. 7) Serve immediately and hot. TEXT-ONLY RECIPE ROASTED CURRIED FENNEL Jump to PICTURE RECIPE Recipe adapted from: Roasted Curried Fennel, by Soni, at soni's food The following ingredients are adapted from Soni's recipe: I included fennel seeds, and instead of mixing the spices, I sprinkle them generously on the fennel slices individually, so the amounts may vary, also depending on the size of the fennel bulbs used. INGREDIENTS: 1-2 fennel bulbs (depending on size) 2 teaspoons curry powder 1/2 teaspoon mild paprika powder 1 teaspoon fennel seeds about 1/2 teaspoon red chilli powder (or cayenne pepper) (adjust to your preferred heat level) fine sea salt extra virgin olive oil Equipment: large baking tray DIRECTIONS: 1) Pre-heat the oven to 200°C conventional heat / 180°C fan. 2) Line a large baking tray with parchment paper.  3) Prepare the fennel: Wash the fennel bulbs, then slice off the brown root end, and any discoloured or soft parts on the outer layer (in case the outer layer is extremely tough or discoloured, remove it completely). Cut off the stalks, leaving a couple of centimetres on the bulb. Zero-waste suggestion: washed and non-discoloured off-cuts can be frozen in zip-lock bags for later use in soups or stocks. 4) Cut the fennel lengthwise, from top to bottom, into slices about 1 cm thick. Place the slices in a single layer on the prepared baking tray. 5) Season: Brush the slices with a thin layer of olive oil, then liberally sprinkle 2 teaspoons curry powder, 1/2 teaspoon mild paprika powder, approximately 1/2 teaspoon red chilli powder, or cayenne pepper (adjust to your preferred heat level) on top. Alternatively, mix the spices together in a small bowl and sprinkle them over. Evenly distribute 1 teaspoon fennel seeds, then season with fine sea salt. Generously drizzle the slices with olive oil. 6) Roast: Roast the fennel slices in the preheated oven for about 20-30 minutes, or until they turn a nice golden colour and become tender. 7) Serve immediately and hot. Eva oxoxo

L ight, fluffy, and delicate - and a true labour of love. These traditional Italian potato and flour dumplings are truly delightful. Fluffy and pillowy, with ridges and an internal cavity, they not only melt in your mouth but also perfectly hold the sauce, offering a burst of flavour and texture with every bite. I was intrigued about making them from stratch, and what was supposed to be a one-time attempt clearly became more than that. Potato Gnocchi require just a handful of basic, inexpensive ingredients, and are truly worth the effort. However, be warned: once you master them, you'll never return to store-bought! Jump to PICTURE RECIPE Jump to TEXT-ONLY RECIPE See also: TIPS FOR HOMEMADE POTATO GNOCCHI Gnocchi pair wonderfully with PESTO ALLA GENOVESE, a simple Tomato Sauce, and SAUSAGE AND PORCINI SAUCE. Making Gnocchi might seem intimidating at first, and shaping them requires some practice, but they are really not difficult. You'll quickly get the hang of it, and one batch provides plenty of practice. Ultimately, their quality makes up for the effort. I have seen 'lazy' versions where the dough is rolled into ropes, cut into pieces, and cooked without shaping. I prefer traditional Gnocchi with their ridges and thumbprint. All the rolling and shaping may take some time, but if you can spare it, make a larger batch and freeze them. This way they become a perfect, quick mid-week evening meal, especially as they can be cooked straight from frozen, just requiring a bit more cooking time. With a quick tomato sauce, good-quality store-bought, or HOMEMADE PESTO, and a sprinkle of freshly grated Parmesan, it doesn't get much faster and tastier! While Gnocchi should be pillowy-soft and light, they shouldn't really melt in your mouth; there should be a slight resistance with each bite. Since flour absorption, potatoes, and the size of eggs can vary, it's advisable to gradually add the flour to the dough until it is fluffy and light, yet compact and not sticky. If you're making gnocchi for the first time, you can test-cook a few pieces first to check the result. If they are too soft, simply add a bit more flour. Make sure to take note of the specific ingredients and amounts you used for future reference. Hot tip: Gnocchi with Pesto are a greaet side dish for a barbecue. (Skeptical Italian husband asking: why would you make them for a barbecue? And eating his words later, watching our guests happily devour them in sixty seconds alongside his expertly barbecued dishes). Now, get a great playlist or favourite podcast going, relax, and start rolling! Eva xoxox How to prepare HOMEMADE POTATO GNOCCHI Jump to TEXT-ONLY RECIPE See also: TIPS FOR HOMEMADE POTATO GNOCCHI Recipe adapted from: Giancarlo Caldesi's cookbook: Return to Tuscany: How to Make Gnocchi Signor Caldesi does not demonstrate how to shape Gnocchi into the classic form so I have added details and photos below. Additionally, I substituted nutmeg for the pepper in his recipe. INGREDIENTS:  I prepare a large batch and freeze the leftovers for future use - see Tips below for more info. 1 kg starchy potatoes, unpeeled - preferably of similar size: King Edwards, Maris Piper, Desiree, etc (I read that red starchy varieties are ideal as they retain the potato better within the skin during boiling and are more flavourful. I used regular whie starchy ones.) 300 g '00' flour + extra flour for dusting 1 large egg 1 teaspoon salt freshly grated nutmeg more salt for boiling Equipment needed: Potato Ricer DIRECTIONS:  Gather all the ingredients. Thoroughly wash the potatoes, then place them whole with their skins in a large pot and cover them with cold water. Bring the water to a boil, then lower the heat and simmer the potatoes until they are tender. The potatoes are ready when a knife can easily pierce them and they should slide off the knife effortlessly. If they cling to the knife, continue cooking. If your potatoes vary siginificantly in size, remove the smaller ones as they finish cooking to prevent them from becoming waterlogged. Drain the potatoes and peel them while they are still hot: use a kitchen towel to protect your hand from burns, and peel the skins off with a small knife. Press the peeled and still hot potatoes through a potato ricer or passa tutto (food mill). This will incorporate air, making the gnocchi fluffier. It is crucial to complete these initial steps quickly, as the hotter the potatoes, the softer the Gnocchi will be. Allow the riced potatoes to cool for a bit, then quickly mix in 1 egg. Season with 1 teaspoon salt and some freshly grated nutmeg, then stir. Incorporate two handfuls of flour to start with and mix well. Turn the dough out onto a work surface. Gently knead the dough, incorporating more flour as needed, until it becomes soft, smooth, and pliable. If the dough sticks to the work surface, use a dough scraper to remove the sticky pieces and knead them back into the dough. Avoid overkneading and excessive handling, as this will make the dough stickier and require additional flour. The total amount of flour used will depend on the type of potatoes, the size of the egg, and the flour used. Form the Gnocchi: cut off a small piece of dough. Dust the work surface with a bit of flour, then roll the dough piece into a long strand, approximately 2 cm thick. Cut the strand into 2 cm pieces. Gnocchi are often served in this simple form, but I prefer them with their traditional ridges and shape because they hold more sauce and also give you a different mouthfeel. To shape the Gnocchi, start by lightly flouring your hands and work surface. Take a piece of dough and then roll it over the tines of a fork to create the classic Gnocchi pattern and shape. To do so, hold the fork in one hand, with the tips of the tines resting on the work surface and the concave side facing up. Dip the tip of your thumb of the other hand in flour, place the Gnocchi on the top of the tines, and roll it downward, applying light pressure. As you press and roll down, the Gnocchi will begin to flatten slightly, but this downward movement will also make it roll itself around your thumb, forming a small cavity inside. The image above shows this in an exaggerated way; the opening does not need to stay like that. Usually, the rolling action closes the Gnocchi, or you can softly press it together at the end, leaving just a small opening. Arrange the Gnocchi on a floured surface. Continue with the remaining dough pieces adding them to the pepared surface in a single layer without letting them touch. It takes some practice, but with a dough made from 1 kg of potatoes, you'll have plenty of opportunity... and they don't all have to be perfect and identical; they'll all taste wonderful in the end. Let the Gnocchi rest for 20-30 minutes. This will help them maintain their shape better during cooking. Bring a large pot of water to a boil. Once boiling, add salt. Cook the Gnocchi in small batches: shaking off excess flour before adding them to the water, then reduce the heat slightly and let them cook gently. The Gnocchi will float to the surface when ready, which takes just a couple of minutes. Use a slotted spoon to remove them and add them to the prepared sauce. Serve: Mix the Gnocchi well with the sauce and serve them with a sprinkle of freshly grated Parmesan or Pecorino Romano on top. TIPS FOR HOMEMADE GNOCCHI: Gnocchi consistency:   While Gnocchi should be pillowy-soft and light, they shouldn't feel moussy in your mouth; there should be a slight resistance with each bite. Of course they should also not feel chewy or rubbery. Since flour absorption, potatoes, and size of eggs can vary, it's advisable to gradually add the flour to the dough until it is fluffy and light, yet compact. To ensure success, especially if you're making Gnocchi for the first time, you can test-cook a few pieces first to check the result. If they are too soft, simply add a bit more flour. Make sure to take note of the specific ingredients and amounts used, for future reference. Potatoes:   Use starchy potatoes for this recipe like Maris Piper, King Edwards, or Desiree. Use potatoes of similar size. If your potatoes vary greatly in size, check the smaller ones for doneness first and take them out of the water once tender. Keep them warm by wrapping them in a kitchen towel until all the potatoes are cooked. Begin cooking the potatoes in cold water. This step is crucial because the potato skins might split if placed directly into boiling water. Avoid boiling them rapidly, as this could also cause the skins to break, and they could become waterlogged on the outside, before being fully cooked inside. Instead, bring the water to a boil, then immediately lower the heat and simmer the potatoes until they are tender. Potatoes are done cooking when a small knife can easily pierce them and they slide off effortlessly. If they cling to the knife, continue cooking. Press the potatoes through a ricer while they are still hot. First of all this is easier, as once they are cooled, they become harder and more difficult to pass throug, and it also adds to the fluffiness of the Gnocchi. Dough:   The dough should be soft, pliable, and not sticky. The total amount of flour used will vary based on the type of potatoes, the size of the egg, and the flour used, so add the flour in batches. B ring the dough together rather quickly, developing just a bit of gluten in the flour. Avoid overkneading and excessive handling, as this may make the dough stickier and require additional flour resulting in tough Gnocchi. Make-ahead:   Homemade Gnocchi are best when freshly made, cooked, and eaten right away. Although they can be stored in the refrigerator in an air-tight container for a short time, they may turn grey or become soft, increasing the chance of them sticking together. If you are making a larger quantity for immediate use, shape them and place them in a single layer, and without touching, on flour-dusted kitchen towels. Sprinkle them with a little flour and cover them with more kitchen towels. If left for a while, they might dry out a bit, but that's not a problem, they will just require a little more cooking time. If you don't plan to cook your Gnocchi within a few hours or on the same day, it's better to freeze them. Freezing:   All the rolling and shaping may take some time, but if you can spare it, make a larger batch and freeze them. This makes for an ideal, quick, mid-week dinner, especially as they can be cooked straight from frozen, needing just a bit of extra cooking time until they rise to the surface. Paired with a quick tomato sauce, a high-quality store-bought or HOMEMADE BASIL PESTO, and a sprinkle of freshly grated Parmesan or Pecorino Romano, it doesn't get much faster and tastier! To freeze, place the freshly made gnocchi in a single layer on a tray lined with lightly flour-dusted baking paper. Place the tray in the freezer and freeze the gnocchi for 1 to 2 hours or until they are firm on the outside. This will prevent them from sticking together later. Transfer the gnocchi into freezer bags or sealable containers, shaking off any excess flour, and freeze until needed. Gnocchi can last in the freezer for several weeks. You can boil them directly from frozen; they will just need a little extra cooking time to rise to the surface. Sauces: Gnocchi can be made with any kind of pesto or sauce, even robust sauces, such as SAUSAGE & PORCINI SAUCE. Keep in mind that the ridges will absorb some of the sauce, so add a bit of pasta cooking water to the pasta or sauce, and especially to pesto, to keep it liquid enough if necessary. TEXT-ONLY RECIPE HOME MADE POTATO GNOCCHI Light, fluffy, and delicate - and a true labour of love. Recipe adapted from: Giancarlo Caldesi's cookbook: 'Return to Tuscany': 'How to Make Gnocchi' Signor Caldesi does not demonstrate how to shape Gnocchi into the classic shape so I added details and photos below. Additionally, I substituted nutmeg for the pepper used in his recipe. Jump to PICTURE RECIPE   See also: TIPS FOR HOMEMADE POTATO GNOCCHI INGREDIENTS:  I prepare a large batch and freeze the leftovers for future use. 1 kg starchy potatoes, unpeeled - preferably of similar size: King Edwards, Maris Piper, Desiree, etc (I read that red starchy varieties are ideal as they retain the potato better within the skin during boiling and are more flavourful. I used regular whie starchy ones.) 300 g '00' flour + extra flour for dusting 1 large egg 1 teaspoon salt freshly grated nutmeg extra salt for boiling Equipment needed:  Potato Ricer DIRECTIONS:  Gather all the ingredients. Boil the potatoes with their skins on: Wash the potatoes, place them with their skins on in a large pot and cover with cold water. Bring the water to a boil, lower the heat and simmer the potatoes until tender and can be pierced with a knife. Peel the potatoes:  Drai n the potatoes and peel them while still hot. Pass the peeled and still hot potatoes through a potato ricer  or passa tutto  (food mill). This will incorporate air, making the Gnocchi fluffier. It is crucial to complete these initial steps quickly, as the hotter the potatoes, the softer the Gnocchi will be. Make the Dough:   Allow the riced potatoes to cool slightly, then quickly mix in 1 egg. Season with 1 teaspoon salt and some freshly grated nutmeg, then stir. Incorporate two handfuls of flour to start with and mix well. Turn the dough out onto the work surface. Gently knead the dough, incorporating more flour as needed, until it becomes soft, smooth, and pliable, and no longer sticky. If the dough sticks to the work surface, use a dough scraper to remove the sticky pieces and knead them back into the dough. Avoid overkneading and excessive handling, as this will make the dough stickier and require additional flour. The total amount of flour used will vary based on the type of potatoes, the size of the egg, and the flour used. Form the Gnocchi:  cut off a small piece of dough. Lightly dust the work surface with flour, then roll the dough piece into a long strand, approximately 2 cm thick. Cut the strand into 2 cm pieces. G nocchi are often served in this simple form, but I prefer them with their traditional ridges and shape because they hold more sauce and also give you a different mouthfeel.   To form the Gnocchi, start by lightly flouring your hands and work surface. Take a piece of dough, dust it with a little flour, and then roll it over the tines of a fork to create the classic Gnocchi pattern and shape. To do this, hold the fork with one hand, with the tips of the tines resting on the work surface and the concave side facing up. Dip the tip of the thumb of your other hand in flour, place the Gnocchi on the top of the tines, and roll it downward toward the work surface, applying light pressure. As you press and roll down, the Gnocchi will begin to flatten slightly, but this downward movement will also make it roll around your thumb, forming a small cavity inside. The rolling action closes the Gnocchi, or you can softly press it together at the end, leaving just a small opening. Plave the Gnocchi on a floured surface. Continue this with the remaining dough pieces placing them on the pepared surface in a single layer without letting them touch. It takes some practice, but with a dough from 1 kg of potatoes, you'll have plenty of opportunity... and they don't all have to be perfect and identical; they'll all taste wonderful in the end. Rest the Gnocchi:  Allow the Gnocchi to rest for 20-30 minutes. This will help them to maintain their shape better during cooking. Cook:  Bring a large pot of water to a boil. Once boiling, add salt. Cook the Gnocchi in small batches, shaking off excess flour before adding them to the water. Reduce the heat slightly and let them to cook gently. The Gnocchi will float to the surface when ready, which takes just a couple of minutes. Use a slotted spoon to remove them and add them to the prepared sauce. Reserve some of the cooking water. Tip: Add some of the cooking water to your sauce for a creamy texture. In case of using Pesto, add 1 Tbsp of cooking water to the Gnocchi before adding them to the pesto. This will ensure that the Pesto stays creamy and the Gnocchi don't become too sticky. Serve: Mix the Gnocchi well with the sauce and serve them with a sprinkle of freshly grated Parmesan.

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.

Carbonnade Flamande is a traditional Belgian-Flemish casserole dish made with beef or pork, stewed in a sauce of beer, onions, vegetables, herbs and spices, until meltingly tender, delicious and full of flavour. Also known as Flemish Stew , Stoofvlees and Stoverij , Carbonnade Flamande is found on the menu of most Belgian restaurants. As with many traditional dishes, each Flemish region and household has its own unique recipe. It is usually served with boiled potatoes, Stoemp  (potato puree), or Frites  (French fries). Beef (or pork) is marinated in ale and spices for several hours or overnight, then quickly seared, and stewed low and slow in beer, onions, herbs and spices, until tender and rich in flavour. The beer, vegetables and spices meld into a delicious, rich and flavourful sauce. Jump to PICTURE RECIPE Jump to TEXT-ONLY RECIPE I've never been particularly fond of beer. However, I do enjoy Belgian Trappist Ales. The famous Chimay 'Capsule Bleu' (blue bottle cap) for instance, used in this recipe, with its beautiful chestnut colour and rose-floral, spicy, caramel taste, make it a true pleasure. Paired with Trappist cheese it is a a real culinary delight. Trappist Ale is brewed by  Trappist Monks , a branch of the Roman-Catholic  Cistercian order .   Following one of their rules, ora et labora - pray and work,  that requires Trappist Monks to dedicate a significant part of their day to manual labour to sustain themselves and help others,  t he beer must be brewed, or brewing must be overseen, by the Trappist Monks within their Trappist Monasteries , or in breweries near the Monasteries. Amongst various other products, they also make a range of  Trappist Cheeses , including the  Chimay 'Grand Classique' , a delightful, semi-soft, buttery cheese with a taste reminiscent of yeast or bread crust. Trappist beer also lends a unique flavour to Carbonnade Flamande . Due to the long cooking times, it melds together with the onions, herbs and spices, creating a rich and flavourful sauce. Anyway, judging by my own taste-buds, liking or disliking beer in general is not a pre-requisite to appreciate this dish. Carbonnade Flamande is great dish for Sunday lunch, and perfect cold season comfort food. Like any braised meat, Carbonnade Flamande needs to be cooked low and slow. High heat can make meat tough and chewy. Braising it low and slow allows the connective tissue in the meat to break down, resulting in tender meat. If you stick with this simple rule, this recipe is almos t fail-safe, and has turned out great every time I've made it.   Just make sure to use a good piece of stewing meat, best ask your butcher for a recommendation. It's an ideal dish for dinner parties and overnight guests, as you can prepare it entirely in advance, knowing that, like any braised dish, it will improve in flavour as it sits and is reheated. I usually start to marinate the meat on Saturday morning, prepare the dish on Saturday late afternoon, then keep it in the oven at low temperatures for several hours until the meat is soft. I leave it to cool down, then store it in the fridge, allowing the meat and flavours to meld overnight, tender, juicy and ready for Sunday lunch. Admittedly, I had never tried Carbonnade Flamande until I found this recipe and made it myself. I'm not sure why I had never ordered one at a restaurant before (of course, by now, I have). And if this has not raised enough eyebrows yet, the recipe I've always followed came from a UK Web site :-)   It might not be 100% authentic, but it's really delicious... you'll just have to trust me... ;-) How to prepare: CARBONNADE FLAMANDE 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: Allow the beef to marinate over night (or as long as possible). This will help to tenderise the meat and infuse it with flavour: pour 400 ml beer in a large bowl. Peel and crush 3 garlic cloves with the  palm of your hand  and add it together with 2 bay leaves to the bowl. Cut the beef into 4 cm cubes,  add them to the beer and mix well to ensure the beef is coated and immersed in the marinade. Cover and leave to marinade in the fridge for several hours or overnight, stirring once during this period, if possible. DAY 2: Gather all the ingredients. The next day, drain the beef, reserving the marinade, garlic and bay leaves. Thoroughly pat the meat dry with kitchen paper.   Put 3 tablespoons of flour in a large bowl, and season it with 1 teaspoon salt and freshly ground black pepper.   Add the meat to the flour and toss until evenly coated. Heat the casserole over medium-high heat. Add 2 tablespoons of olive oil. Shake any excess flour off the meat. When the oil is hot, fry the meat in batches in the hot oil, about 5 minutes per batch, turning them, until they are 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. Lower the heat to medium and fry the pancetta for 6-8 minutes, stirring occasionally, until it crisp and golden. 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.  Meanwhile clean and cut the carrots and leek into rounds, and dice the onions. Add them to the pot and fry them over medium heat, stirring occasionally, until they begin to brown, about 12 minutes. Add 1 tablespoon tomato purée and continue to cook for 2 minutes, stirring continuously. R eturn 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 and stirring them in. Add the beef stock and the Bouquet Garni : this can be prepared using a few parsley stems (without leaves), some thyme sprigs, 1 bay leave and 6 peppercorns. Wrap them in gauze and secure them 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. Add both to the casserole. 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 it to the pre-heated oven and leave to cook for about 2 hours, stirring once after about 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, which means it should easily separate with a fork. Cooking times may vary, depending on the cut of beef used, so if needed, continue to cook.  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 Carbonnade Flamande  is a traditional Belgian-Flemish casserole dish made with beef or pork, stewed in a sauce of beer, vegetables, herbs and spices, until meltingly tender, delicious and full of flavour. The beer, spices and vegetables meld into a delicious and flavourful sauce. 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 heavy-bottomed, oven-safe stewing pot (preferably cast iron) DIRECTIONS:  DAY 1:   Marinate the beef:  Allow the beef to marinate for several hours, or over night (or as long as possible). This will help to tenderise the meat and infuse it with flavour: pour 400 ml beer in a large bowl. Peel and crush 3 garlic cloves with the  palm of your hand  and add them together with 2 bay leaves to the bowl. Cut the beef into 4 cm cubes, add them to the beer and mix well to ensure the beef is coated and immersed in the marinade. Cover and leave to marinade in the fridge for several hours or overnight, stirring once during this period, if possible. DAY 2: Gather  all the ingredients. Drain and flour-coat the beef:  drain the beef, reserving the marinade, garlic and bay leaves. Pat the meat dry with kitchen paper.   Add 3 tablespoons of flour to a large bowl, and season it with 1 teaspoon salt and freshly ground black pepper.   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, fry the meat in batches in the hot oil, about 5 minutes per batch, turning them, until they are 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. 4) Fry the pancetta:   lower the heat to medium and fry the pancetta for 6-8 minutes, stirring occasionally, until it becomes crisp and golden. 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.  Fry the vegetables:  Meanwhile clean and cut the carrots and leek into rounds, and dice the onions. Add them to the pot and fry them over medium heat, stirring occasionally, until they begin to brown, about 12 minutes. Add the tomato purée:   add 1 tablespoon 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 and stirring them in. 9) Add the beef stock and Bouquet Garni : Add 350 ml beef stock and the Bouquet Garni: The bouquet garni can be prepared using a few parsley stems (without leaves), some thyme sprigs, 1 bay leave and 6 peppercorns. Wrap them in gauze and secure them 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. Add both to the casserole. Braise the beef:  Season the Carbonnade with salt and freshly ground black pepper, bring to a boil, then take it immediately off the heat. Cover the pot with a lid, transfer it to the oven and leave it to cook for about 2 hours, stirring once after about 1 hour, or as long as it takes for the meat to become tender. The low temperature allows the meat to cook slowly, giving the meat fibres and connective tissue time to relax, resulting in tender meat. After 2 hours, check if the meat is fork-tender, which means it should easily separate with a fork. Cooking times may vary, depending on the cut of beef used, so if needed, continue to cook.  Serve:  Serve hot with a sprinkle of chopped parsley. Great with a side of 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

An awful business trip, rescued by a French cookbook, and a French potato gratin. Rich, creamy, luxurious and full of textures and flavours. Gratin Dauphinois, the classic French potato gratin, has never gone out of fashion. It is a delicious, hearty and sumptuous side dish for Sunday roasts, and perfect for dinner parties. Classic Gratin Dauphinois is a traditional potato gratin originating from the Dauphiné , a historic region in southeastern France. Its main ingredients include starchy potatoes, garlic, and cream. An excellent addition to Sunday lunch, it pairs perfectly with any protein, particularly roasted or stewed. The gratin can be made ahead and reheated, making it also an excellent side dish for dinner parties. Jump to PICTURE RECIPE Jump to TEXT-ONLY RECIPE See also: TIPS FOR GRATIN DAUPHINOIS Despite its luxuriousness, Gratin Dauphinois is an easy and uncomplicated dish, especially if using a Mandolin that speeds up the potato cutting process. Gratin Dauphinois is one of our family favourites and my go-to side dish during festivities. It is rich, flavourful, filling, and satisfying, making it also ideal for serving a large crowd when prepared in a big batch. The gratin's creamy texture provides flavour and moisture, nearly eliminating the necessity for a pan sauce to go with the protein. Over the years I have made this gratin numerous times, and in various versions. The original Gratin Dauphinois did not include cheese. I add cheese or not, depending on the dish I serve it with. I use waxy or starchy potatoes, usually whichever I have at home, and both types work well. I add garlic, depending on my diners' preferences, but I almost always add a pinch of nutmeg. The one rule I constantly follow is to always use raw, sliced potatoes. The recipe is simple: Thinly sliced potatoes are layered with chees e, seasoned, and baked in a blend of cream and milk until they are tender inside, with a golden-brown crust on top. When using waxy potatoes, I cut them thinly or slice them with a Mandolin, and leave the gratin in the oven a bit longer so the potatoes can soften and absorb the liquid. On top of potatoes and cream, the recipe below also includes milk, nutmeg and cheese, but you can make the dish also without. I use about two thirds cream and one third full-fat milk, and the gratin is still rich enough. Make sure to use full-fat cream and milk, as low-fat dariy products have a tendency to split during heating. My favourite cheese for Gratin Dauphinois is Gryere with its mildly nutty, earthy flavour and smooth creaminess. If you can't get hold of Gryere, you can use any other cheese that melts well and has a nice, strong flavour, like Emmental or Pecorino Rigatello, also well as white Cheddar and Parmesan. My recipe, with quantities for an approximately 20 x 20 cm dish, makes six generous portions. To make a larger amount, you can use a large roasting tin and simply double the ingredients. When pouring the liquid into the dish, it should rise almost to the top of the potatoes. Depending on the size of your dish, you might need more or less liquid. So in case the amount is not suffiencit, just mix more cream and milk, season and pour it into the dish. Whether starchy or waxy, with cheese or without, make sure to keep a close watch on the dish, particularly towards the end of the cooking time. Insert a small knife and check the potatoes for doneness, and cover the top with foil if necessary to prevent it from burning or getting too dark before the potatoes are done. In case the potatoes are tender before the top is browned, you can simply increase the heat at the end to get a nice browned crust, or place the dish under a medium grill for a couple of minutes. Fresh from the oven, the gratin can be a bit runny and difficult to slice into neat portions. Allow the gratin to rest before serving to let it firm up. Alternatively you can prepare it in the morning, or even the day before: once baked, leave it to cool completely, cover the tin with aluminium foil and store it in the fridge until use. Once cooled or chilled, it has the ideal consistency for cutting. You can see the difference in the photos below. When ready to use, simply re-heat the dish, covered with foil, to prevent it from drying out, at 180°C/160°C Fan for 15-20 minutes, or until hot throughout. Once the gratin has set, it can be perfectly cut into neat slices and squares, or even circles with the aid of a large cookie cutter for a fancy presentation. Simply reheat the smaller pieces at medium heat in the microwave, or place them on a tray, cover them with foil and reheat them in the oven. An excellent side dish for grilled, fried and stewed meat, lamb, venison, and fish. The base recipe I use comes from a French cookbook I bought years ago at Lyon Saint-Exupéry airport on the way home from a business trip. The trip was a nightmare, and I couldn't wait to get home. Fortunately, Lyon airport has an excellent bookstore that served as a perfect distraction. After pulling myself away from the 'Petit Prince' section, with books, toy planes and other adorable 'Petit Prince' collectibles, I discovered this treasure: 'The Food of France' - and in English, no less! It's a fantastic book, packed with traditional French recipes, with beatiful photos and pull-out pages brimming with French cheeses, breads and other baked goods, and other 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 Jump to TEXT-ONLY RECIPE See also: 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 Dauphinois is Gryere with its mildly nutty, earthy flavour and smooth creaminess. If you can't get hold of Gryere, use any other cheese that melts well and has a nice, strong flavour, like Emmental or Pecorino Rigatello, also well as white cheddar and parmesan. DIRECTIONS:  1 Gather the ingredients. 2 Pre-heat the oven to 180°C/160°C Fan.  3 Peel and cut one of the garlic cloves in half, then rub it all over the inside of the baking dish. Butter the dish.  Note: if you want the gratin less garlicky, you could rub the dish, then omit the additional minced garlic) 4 Mince both garlic cloves. Grate the cheese on the coarse side of a box grater. 5 Peel the potatoes, placing them immediately in a bowl with cold water to prevent them from oxidation and turning brown.  6 Layer the gratin in the following sequence: potatoes, salt, garlic, cheese, nutmeg - repeat: Dry the potatoes, then cut them into thin slices with a Mandolin or a sharp knife: the potato slices tend to brown quickly, so I remove one potato at a time, dry it, slice it, and layer it immediately in the dish. Add the first layer of potato slices into the dish, overlapping like fish scales. Season with salt, sprinkle over a little minced garlic and some cheese, then grate fresh nutmeg on top. Repeat this sequence all the way to just below the rim of the dish, keeping some cheese for the end. Finish with a layer of potatoes, seasoned with salt, garlic and nutmeg. 7 Combine the cream and milk, season with salt, then pour the mixture into the dish. 8 Sprinkle the remaining cheese on top. 9 Transfer the gratin to the pre-heated oven and bake for 50-60 minutes. Towards the end of cooking time, insert a small knife all the way into the potatoes and check them for doneness. The potatoes are done, when the knife easily inserts into the potatoes, but can also be pulled out with little resistance. If necessary cover the top of the gratin with aluminium foil to avoid too much browning or burning of the top before the potatoes are done. The gratin is done when the edges are bubbly, the potatoes soft, and the creamy liquid is fully absorbed. It should have a beautiful golden-brown crust. 10 Rest the Gratin: Remove the gratin from the oven, then leave it to rest, covered with aluminium foil, for at least 20 minutes, before cutting and serving so that it can set and firm up a bit. 11 Serve: Cut the gratin into pieces and serve. TEXT-ONLY RECIPE GRATIN DAUPHINOIS A classic French potato gratin, rich, oozy, creamy, luxurious and full of textures and flavours. A delicious, hearty and sumptuous side dish for Sunday roasts, and perfect for dinner parties. Jump to PICTURE RECIPE See also: 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 Dauphinois is Gryere with its mildly nutty, earthy flavour and smooth creaminess. If you can't get hold of Gryere, use any other cheese that melts well and has a nice, strong flavour, like Emmental or Pecorino Rigatello, also well as white cheddar and parmesan. DIRECTIONS: Gather the ingredients. Pre-heat the oven  to 180°C/160°C Fan.  Rub the dish with garlic: Peel and cut one of the garlic cloves in half, then rub it all over the inside of the baking dish. Butter the dish.  Note: if you want the gratin less garlicky, you could rub the dish, then omit the additional minced garlic) Prepare the garlic and cheese: Mince the garlic cloves. Grate the cheese on the coarse side of a box grater. 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, then cut them into thin slices with a Mandolin or a sharp knife: the potato slices tend to brown quickly, so I remove one potato at a time, dry it, slice it, and layer it immediately in the dish. Layer the gratin in the following sequence: potatoes, salt, garlic, cheese, nutmeg - repeat: Add the first layer of potato slices into the dish, overlapping like fish scales. Season with salt, sprinkle over a little minced garlic and some cheese, then grate fresh nutmeg on top. Repeat this sequence all the way to just below the rim of the dish, keeping some cheese for the end. Finish with a layer of potatoes, seasoned with salt, garlic and nutmeg.    Add the cream: Mix the cream with the milk, season with salt, then pour it into the dish on the side of the potatoes. Add a final layer of cheese: Sprinkle the remaining cheese on top. Bake: Transfer the gratin to the pre-heated oven and bake for 50-60 minutes. Towards the end of cooking time, insert a small knife all the way into the potatoes and check them for doneness. The potatoes are done, when the knife easily inserts into the potatoes, but can also be pulled out with little resistance. If necessary cover the top of the gratin with aluminium foil to avoid too much browning or burning of the top before the potatoes are done. The gratin is done when the edges are bubbly, the potatoes soft, and the creamy liquid is fully absorbed. It should have a beautiful golden-brown crust. Rest the Gratin: Remove the gratin from the oven, then leave it to rest, covered with aluminium foil, for at least 20 minutes, before cutting and serving so that it can set and firm up a bit. Serve:  Cut the gratin into pieces and serve. TIPS FOR GRATIN DAUPHINOIS: If using waxy potatoes, slice them thinly with a Mandolin or sharp knife, and leave the gratin in the oven a bit longer so the potatoes can soften and absorb the liquid. On top of potatoes and cream, the recipe below also includes milk, nutmeg and cheese, but you can make the dish also without. I use about two thirds cream and one third full-fat milk, and the gratin is still rich enough. Make sure to use full-fat cream, as low-fat cream has a tendency to split during heating. My favourite cheese for Gratin Dauphinois is Gryere with its mildly nutty, earthy flavour and smooth creaminess. If you can't get hold of Gryere, use any other cheese that melts well and has a nice, strong flavour, like Emmental or Pecorino Rigatello, also well as white cheddar and parmesan. The recipe is for a 20 x 20 cm oven dish, and makes six generous portions. To make a larger amount, use a large roasting tin and simply double the ingredients. When pouring the liquid into the dish, it should rise almost to the top of the potatoes Depending on the dish, you might need more or less liquid. So in case the amount is not suffiencit, just mix more cream and milk, season and pour it into the dish. Keep a close watch on the dish, particularly towards the end of the cooking time. Insert a small knife and check the potatoes for doneness, covering the top with foil if necessary to prevent it from burning or getting too dark before the potatoes are done. In case the potatoes are tender before the top is browned, you can simply increase the heat at the end to get a nice browned top, or place the dish under a medium grill for a couple of minutes. Fresh from the oven, the gratin can be a bit runny and difficult to slice into neat portions. Allow the gratin to rest before serving to let it firm up a bit. Alternatively you can prepare the gratin in the morning, or even the day before: once baked, leave it to cool completely, cover the tin with aluminium foil and store it in the fridge until use. Once cooled or chilled, it has the ideal consistency for cutting. You can see the difference in the photos below. When ready to use, simply re-heat the whole dish, covered with foil to prevent it from drying out, at 180°C/160°C Fan for 15-20 minutes, or until hot throughout. Once the gratin has set and cooled, it can be perfectly cut into neat slices and squares, or circles with the aid of a large cookie cutter for a fancy presentation. Simply reheat the smaller pieces at medium heat in the microwave, or place them on a tray, cover them with foil and reheat them in the oven. An excellent side dish for grilled, fried and stewed meat, lamb, venison, and fish.

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 regulare honey and simply add more fresh thyme, and it works just as well. Jump to PICTURE RECIPE Jump to TEXT-ONLY RECIPE See also 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 surprisingly 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 and 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 METHOD:  Gather all the ingredients. 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 the pork with a paper towel. Generously season it on all sides with salt and freshly ground black pepper. 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. 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. 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. 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. Once cooked, take the pork out of the oven, cover it 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. Slice the fillet into medallions and serve it together with the pan sauce, garnished with a few sprigs of fresh thyme. This dish 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 See also 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.  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 .