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Jump To Recipe Jump To Video Winter's here, and I've got just the thing to warm us up: my take on Ribollita. This Tuscan staple isn't just any soup; it's a hearty, comforting embrace in a bowl. I've used dried cannellini beans for their creamy texture, but for those in a rush, canned beans are a great shortcut. And the best part? It's a fantastic way to use up that stale bread. Now, here's a little secret I discovered: chilling the soup overnight and reheating it the next day does wonders. It's like the flavors have a party and the next day, they're all best friends, making the soup even more delicious. Ribollita's humble origins in Tuscany, where cooks made the most of leftover bread and veggies, really shine through in this rich, thick stew. Every spoonful takes you back to those simple, ingenious kitchens. When it's time to serve, I love to add a sprinkle of black pepper and a generous drizzle of extra virgin olive oil. It just elevates the whole dish. So next time you're looking for a bit of warmth on a cold day, give this Ribollita a try. It's not just a meal; it's a cozy, flavor-packed experience that gets better with time! Ingredients: (Serve 8) Beans: Dried Cannellini Beans, 150g Or Canned Cannellini Beans, 400g Yellow Onion Wedged, 1 Garlic Crushed, 5 Cloves Bay Leaves, 2 Italian Seasonings, 1 TSP Sea Salt, Pinch Black Pepper, Pinch Soup: High Quality Olive Oil, 2 TBSP + 2 TBSP Yellow Onion Finely Minced, 1 Sea Salt, Pinch Black Pepper, Pinch Carrot Obliqued, 1 Leeks Coarsely Sliced, 1 Garlic Finely Minced, 3 Cloves Bay Leaf, 1 Fennel Seeds, 1 TSP Dried Thyme, 1 TSP Chili Flakes, 1 TSP Canned Tomatoes Hand Crushed, 400g Yukon Gold Potatoes Wedged, 2 Stale Bread, 100g Kale, 100g Fresh Parsley Coarsely Chopped, A Handful High Quality Extra Virgin Olive Oil, For Drizzling Equipment: Cast Iron Pot / Heavy Pot Directions: Prep the Beans (Skip if using canned) Soak dried beans overnight in water until fully submerged. The next day, transfer beans and soaking liquid to a pot. Add water until 2 inches above the beans. Add onion, garlic, bay leaves, salt, and pepper. Simmer for 45–60 minutes until beans are soft. Drain and reserve the cooking liquid as stock. Discard onion, garlic, and bay leaves. Set beans aside. Make a Simple Stock (for canned beans) Simmer vegetable scraps in 1L water for 5–8 minutes. Cover, steep for 5 minutes, then strain and discard the solids. Build the Soup Base In a pot over medium heat, add 2 TBSP olive oil. Add onion, season with salt and pepper, and sauté until translucent. Add carrot and a bit more olive oil. Sauté until well combined. Cover and cook for 2–3 minutes until carrots are tender. Stir in leeks, garlic, bay leaf, fennel, thyme, and chili flakes. Sauté until aromatic. Simmer the Soup Add canned tomatoes and stir well. Rinse the tomato can with a ladle of stock and deglaze the pot. Add in cooked (or canned, drained) beans. Stir in diced potatoes and remaining stock. Simmer for 30 minutes until potatoes are fork tender and the soup thickens slightly. Finish the Soup Stir in stale bread and chopped kale. Simmer until the kale is wilted and bread starts to break down. Taste and adjust seasoning with salt and pepper. Garnish with parsley. Serve For best flavor, chill overnight and reheat the next day. Serve hot with a drizzle of extra virgin olive oil and a sprinkle of black pepper or grated parmigiano. Nourishing... You have to give this a try... Recipe Video:

Jump To Recipe Jump To Video These aren't your ordinary mashed potatoes. My secret? I cook the potatoes in homemade chicken stock instead of water. It's a bit unconventional, sure, but the flavor payoff is huge. The stock infuses the potatoes with a rich, savory depth you just can't get from water. Once the potatoes are perfectly cooked, I blend in some of that starchy, flavor-packed cooking liquid, along with a splash of milk and a generous helping of browned butter. This combo makes the potatoes unbelievably creamy and rich. But why stop there? I add in some fresh parsley for a bit of brightness, crispy bacon for a smoky crunch, and a touch of bacon fat for an extra layer of flavor. It’s my little nod to the mantra of 'waste not, want not'. And let's not forget about the crispy potato skins. Baked to perfection, they add a delightful crunch to the top of the mash. It's my way of making sure every part of the potato is celebrated. But the real showstopper? I serve these flavor-packed potatoes with my homemade gravy, made from the same chicken stock. It’s a match made in comfort food heaven. Would you prefer this? So there you have it – my take on mashed potatoes, where every spoonful is a journey of flavors and textures, perfectly complemented by a rich, homemade gravy. It's a dish that’s all about savoring every bit and making the most out of simple ingredients. Give it a try; I promise it'll bring a whole new level of joy to your table! Ingredients: (Serve 8) Yukon Gold Potatoes, 1 KG Chicken Stock Homemade , For Cooking Unsalted Butter, 250g Whole Milk, 125g Sea Salt, Pinch White Pepper, Pinch Nutmeg Freshly Grated, Pinch Bacon, 4 Thick Slices (Optional) Parsley Coarsely Chopped, A Handful (Optional) Gravy Homemade , For Serving Equipment: Heavy Pot Ricer Stick Blender with Puree Attachment / Sieve Oven Cast Iron Skillet / Pan Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Gravy " page for the recipe. Cook the Potatoes Wash potatoes thoroughly and score a shallow line around the middle of each. Place in a pot and cover halfway with water, then top up with stock to fully submerge. Add a pinch of salt and simmer until fork tender. Drain, reserving the cooking liquid. Let potatoes cool slightly. Prepare the Bacon (Optional) Lightly grease a baking tray with oil. Add bacon and broil until crispy. Let cool, then dice and set aside. Reserve any bacon fat from the tray. Bake the Skins (Optional) Once potatoes are cool enough to handle, peel the skins. Bake the skins with olive oil, salt, and pepper at 180°C (355°F) until crispy. Set aside for garnish. Make the Mash Pass the peeled potatoes through a ricer into a large bowl. Brown butter in a skillet until the sizzling subsides. Pour butter over the potatoes. Add 125g reserved chicken stock and milk. Blend until smooth using a stick blender with a purée attachment, or pass through a fine sieve. Season with salt, pepper, and nutmeg to taste. Final Touches At this stage, you can serve the mashed potatoes with baked skins and gravy. Or fold in the crispy bacon, bacon fat, and chopped parsley for extra flavor. Spoon into serving bowls and top with gravy and baked skins. Serve immediately. Or this? Recipe Video:

Jump To Recipe Jump To Video This isn't just a dish; it's a culinary adventure, perfect for bringing some wow factor to your Christmas or Thanksgiving table. Imagine layers of chicken, turkey bacon, and a mix of shiitake mushrooms and pistachios, all wrapped up in a golden puff pastry. Sounds like a holiday dream, right? Just outta the oven... The journey begins with a homemade blend of shiitake mushrooms and pistachios, seasoned with my own za'atar mix for that extra pop of flavor. This goes onto seasoned chicken thighs, which I then wrap in turkey bacon and poach to perfection. The twist? Each roll gets a sear in duck fat for that irresistible crispness. Then, it's all about the puff pastry, turning this into a true Wellington. Baked until golden brown, it's a showstopper that's as delicious as it looks. But what's a good Wellington without the perfect sides? I accompany mine with sautéed kale and garlic, and let's not forget the creamy mashed potatoes. Drizzled with homemade gravy, every bite is a celebration of flavors. It 's the kind of dish that brings everyone around the table, eagerly waiting for the first slice. Trust me, bring this out at your next holiday feast, and you'll be the talk of the season. Happy holidays, and even happier cooking! Ingredients: (Serve 4) Wellington: Shiitake Mushrooms Coarsely Sliced, 20g Pistachio, 20g Duck Fat. 2 TBSP + 2 TBSP Sea Salt, Pinch Black Pepper, Pinch Za'atar Homemade , 1 TSP Chicken Thigh Skinless Boneless, 4 White Pepper, Pinch Mushroom Powder, Pinch Turkey Bacon, For Wrapping Frozen Puff Pastry, 4 Sheets + More For Lacing Egg Lightly Beaten, 1 For Egg Wash To Serve: Kale, 120g High Quality Olive Oil, 2 TBSP Yellow Onion Thinly Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Gravy Homemade , For Serving Mashed Potatoes Homemade , For Serving Equipment: Oven Cast Iron Skillet / Pan Heavy Pot Food Processor Directions: Please visit my " Mashed Potatoes " page for the recipe. Please visit my " How To Make Gravy " page for the recipe. Please visit my " How To Make Za'atar " page for the recipe. Make the Mushroom-Pistachio Paste Blitz mushrooms and pistachios in a food processor until a coarse paste forms. Heat duck fat in a skillet over medium heat. Sauté the paste with salt, black pepper, and za'atar until fragrant and dry. Set aside to cool completely. Prepare the Chicken Thigh Season chicken thighs with salt, white pepper, and mushroom powder. Lay flat on a clean surface. Spread the mushroom-pistachio paste near one edge and roll the chicken into a tight log. Wrap with Turkey Bacon Lay overlapping turkey bacon strips on foil, enough to wrap the entire chicken. Place the rolled chicken seam-side down on the bacon. Use the foil to roll and wrap everything tightly into a log. Twist the ends to secure and refrigerate (or freeze for later use). Poach and Chill Gently simmer a pot of water. Poach the wrapped log for 20 minutes (30 minutes if frozen). Remove from water and drain well. Chill in the fridge for at least 30 minutes to firm up. Sear the Wrapped Chicken Unwrap the chilled log and pat dry. Heat duck fat in a skillet. Sear all sides until golden brown and crisp. Set aside to cool completely. Lightly season or dredge with salt, white pepper, and mushroom powder. Wrap in Puff Pastry Lay out the puff pastry. Place the cooled chicken at one end and roll tightly into a log. Wrap with cling film, twist the ends, and chill for at least 30 minutes. Bake the Wellington Preheat oven to 200°C (400°F). Line a tray with parchment paper and unwrap the pastry. Place the Wellington on the tray and brush generously with egg wash. (Optional) Add a decorative pastry lacing and brush again. Bake for 25 to 30 minutes until puffed and golden. Cool for 10 minutes before slicing. Sauté the Kale Wash and separate kale leaves from stems. Reserve stems for stock if desired. Heat olive oil in a skillet. Sauté onion with salt and pepper until soft. Add kale and cook until wilted. Stir in garlic and sauté until aromatic. Adjust seasoning and set aside. Plate and Serve Drizzle gravy onto serving plates. Use a pastry ring to mold mashed potatoes and sautéed kale. Top with a thick slice of the turducken Wellington. Serve warm and enjoy. Explosion of poultry flavors... You gotta give this a try this holiday! Recipe Video:

Jump To Recipe Jump To Video Here's a little slice of Christmas from the Italian Alps – my take on Zelten, a traditional fruitcake from the South Tyrol region. Zelten is a festive staple that dates back centuries, embodying the rich culinary traditions of this area where Italian and Germanic influences beautifully merge. It's traditionally made during the Christmas season, and every family has their own unique version. This cake is a celebration of winter, with its hearty mix of dried fruits and nuts, and each bite is like a journey through the snow-capped mountains of Trentino-Alto Adige. Now, while there are countless variations of fruitcakes around the world, Zelten holds a special place in my heart. My version brings together a medley of dried fruits like apricots, figs, and dates, all soaked overnight with a splash of Grappa for that extra depth of flavor. Let it flambé... The addition of fresh citrus zest and a mix of nuts, from walnuts to hazelnuts, creates a wonderful texture and taste. And let’s not forget the final flourish – a flambé with Cointreau that not only adds a sophisticated touch but also ignites a little excitement in the kitchen! What I love about making Zelten is the way it fills the kitchen with the aroma of festive spices and sweet fruits, instantly transporting me to those quaint Christmas markets of Italy. Baking this cake is like wrapping yourself in a warm, festive blanket of flavors. And when it's finally time to slice into the golden, fruit-laden loaf, it's not just a treat for the taste buds; it's a celebration of traditions, both old and new. So, whether you're enjoying a quiet moment with a cup of tea or sharing it with loved ones, this Zelten is a delightful way to savor the holiday spirit. Ingredients: (Make 4.5 inch X 8.5 inch loaf) Fruits: Raisins, 50g Dates Coarsely Chopped, 25g Dried Apricots Coarsely Chopped, 75g Dried Figs Coarsely Chopped, 75g Fresh Orange Zest, 1 Orange Fresh Lemon Zest, 1 Lemon Fresh Orange and Lemon Juice, 50g Grappa / Dark Rum / Brandy, 50g Cake: Unsalted Butter, 75g + More For Greasing Granulated Sugar, 50g Unbleached All Purpose Flour, 100g Baking Powder, 1/2 TBSP Sea Salt, Pinch Cookie Spice Blend Homemade , 1 TSP Eggs, 1 Nuts: I am using a combination of Walnuts, Pecans, Almond Slivers and Hazelnuts, 125g You can also use Pistachio or Pine Nuts Almonds Blanced, For Decor (Optional) Glazed Cherries, For Decor (Optional) Apricot Jam, 1 TBSP Cointreau / Grappa / Grand Marnier / Brandy, 1 TBSP + More For Flambé Equipment: Oven 4.5" X 8.5" Loaf Pan Hand / Stand Mixer Blow Torch Directions: Please visit my " Cookie Spice Blend " page for the recipe. Soak the Fruits Transfer all dried fruits and soaking ingredients into a large bowl. Mix until well combined. Cover with cling film and let it sit at room temperature overnight. Prepare the Cake Preheat oven to 175°C (350°F). Lightly grease a loaf or cake pan with butter. Line bottom and sides with parchment paper. In a large bowl, cream butter with a hand or stand mixer until it reaches mayo consistency. Add sugar and continue creaming until light and fluffy. Fold in flour ½ at a time, then add baking powder, salt, and cookie spice blend. Mix in the egg until smooth and homogeneous. Add soaked fruit mixture and nuts. Fold until well combined. Transfer batter into prepared loaf pan and level the top with a spatula. Decorate with almonds and cherries if desired. Bake for 45–50 minutes, or until browned on top and it passes the skewer test. Remove from oven and let it cool completely. Glaze & Flambé In a bowl, mix apricot jam and Cointreau until smooth. Once cooled, unmold the cake onto a shallow dish. Brush the surface with the jam mixture. Poke holes across the cake with a skewer. Heat 2 tbsp of Cointreau in a small saucepot. Carefully light with a blowtorch. Pour the flaming liqueur over the cake and allow the flame to die off. Let it cool again before slicing and serving. Dense, fruity and Xmasy... You have to give this a try... Recipe Video:

Jump To Recipe Jump To Video Bringing a little slice of holiday magic to your table with my homemade mince pies. Inspired by the wonderful Richard Bertinet , these pies are a labor of love and a true embodiment of the festive spirit. Mince pies have a storied history, dating back to medieval times in Britain. Originally, they were filled with meat, fruit, and spices - a rich combination that was a symbol of wealth and a celebration of the exotic spices brought from the East. Over time, the recipe evolved to become the sweet, fruit-filled delicacies we cherish during the holiday season. Just outta the oven... The journey begins with a zesty orange pastry, a nod to the traditional citrus flavors that complement the rich mincemeat filling. The process of crafting the dough, rolling it out, and carefully shaping each pie is almost meditative, a moment to reflect on the joys of the season. The frangipane, a soft almond-flavored cream, adds a luxurious texture and a subtle nutty sweetness, marrying beautifully with the rich mince pie filling - a recipe I shared a few months ago. This combination of textures and flavors is a testament to the evolution of this classic treat and Richard Bertinet 's touch to this timeless recipe. Baking these mince pies fills the kitchen with the aroma of Christmas - warm spices, citrus zest, and buttery pastry. It's more than just the act of baking; it’s about recreating those cherished memories and making new ones. As they come out of the oven, golden brown and sprinkled with icing sugar, there's a sense of accomplishment and anticipation. Sharing these pies, still warm, with friends and family, is one of the joys of the season. It's a celebration of tradition, of the little things that make the holidays special, and of the love that we pour into every bite. Ingredients: Inspired by Richard Bertinet (Make 21) Pastry: Unbleached All Purpose Flour, 350g Sea Salt, Pinch Fresh Orange Zest, 1 Orange Unsalted Butter Cold, 125g Granulated Sugar, 125g Eggs, 2 Egg Yolk, 1 Frangipane: Unsalted Butter Softened, 125g Granulated Sugar, 125g Almond Meal, 125g Unbleached All Purpose Flour, 25g Eggs, 2 Fresh Orange Zest, 1 Orange Cointreau, 2 TBSP Mince Pie: Unsalted Butter, For Greasing Mince Pie Fillings Homemade , 1 Recipe Almond Slivers, For Garnishing Icing Sugar, For Dusting Equipment: Oven Muffin Tins Hand / Stand Mixer Directions: Please visit my " Mince Pie Fillings " page for the recipe. Prepare the Pastry. In a large mixing bowl, combine flour, salt, and orange zest. Mix well. Wrap cold butter with parchment and flatten with a rolling pin. Crumble butter into flour mixture by hand until it resembles flakes. Add sugar and mix until combined. Add eggs and yolk. Use a plastic scraper to fold everything into a dough. Transfer to a floured surface, shape into a rectangle, wrap in parchment, and chill for 2 hours. Make the Frangipane. In a large bowl, cream butter using a hand or stand mixer until smooth and mayo-like. Add sugar in two portions, creaming until light and fluffy. Fold in almond meal in two portions, then mix in flour. Whisk in eggs until incorporated. Fold in orange zest and Cointreau. Cover and chill until needed. Optional: Let mixture rest at room temperature overnight. Assemble the Mince Pies. Preheat oven to 190°C (375°F). Slice the dough in half. Keep one half chilled while working with the other. Roll out to 1/8 inch thick on a lightly floured surface. Cut out discs with a cookie cutter (same size as muffin tin). Re-roll scraps as needed. Grease muffin tin with butter. Press dough discs gently into each muffin cup, ensuring full contact on the bottom and sides. Fill with spoonfuls of mince pie filling. Top with a dollop of frangipane and a sprinkle of almond slivers. Bake & Serve. Bake for 15–18 minutes or until the top is golden brown. Remove from oven, unmold, and let cool on a wire rack. Repeat with remaining dough and filling. Dust with icing sugar and serve warm. Mama Mia... Everything homemade from scratch is always the best... Recipe Video:

Jump To Recipe Jump To Video As the festive season rolls in, I'm reminded of my grandma’s kitchen, filled with the aroma of her legendary Chicken Cacciatore. This classic Italian stew, steeped in history, dates back to the Renaissance period. It was a dish born out of necessity, using whatever the hunter had available, hence its name 'Cacciatore', meaning 'hunter' in Italian. My version, inspired by those warm family memories, has its own unique twist that makes it extra special. This stew starts with the traditional ingredients: chicken, mushrooms, and tomatoes, creating that rich, hearty base we all love. But here’s a little twist I stumbled upon – while I initially planned to start with pancetta, I ended up adding it mid-way. This 'happy mistake' turned out to be a flavor enhancer, with the pancetta deglazed in homemade stock adding an extra depth to the stew. It’s moments like these in the kitchen that remind me of my grandma’s adaptability and her knack for turning simple ingredients into something extraordinary. What I love most about this dish is its heartwarming simplicity and the way it brings people together, much like it did in my grandma’s kitchen. As the stew simmers and the flavors meld, it transforms into a comforting, soulful meal that's perfect for gathering around the table during the holidays, it's a nod to the past and a celebration of the present. It 's more than just a recipe; it's a piece of family history that I’m delighted to share with you all. Ingredients: (Serve 8) Dried Mushrooms, 5 Green Bell Pepper, 1 Chicken Thigh Boneless, 4 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP High Quality Olive Oil, 2 TBSP Yellow Onion Finely Sliced, 1 Black Pepper, Pinch Carrot Obliqued, 1 Unsalted Butter, 2 TBSP + 2 TBSP Shiitake Mushrooms Finely Diced, 100g Leek Coarsely Sliced, 1 Garlic Finely Minced, 3 Cloves Canned Tomatoes, 400g White Wine, 100g Italian Seasonings, 1 TSP Bay Leaves, 2 Pancetta / Bacon Corsely Diced, 35g Olives Preferably Kalamata, 100g Parsley Coarsely Chopped, A Handful Equipment: Cast Iron Pot / Heavy Pot Cast Iron Skillet / Pan Oven Directions: Directions (Simplified): Prep the Ingredients. Soak dried mushrooms in hot water. Dice finely once soft and reserve the soaking liquid. Broil bell pepper until charred, steam in a covered bowl for 30 mins, then peel and chop. Remove skin from chicken thighs and set skins aside. Sear the Chicken. Season chicken with salt, white pepper, and mushroom powder. Sear both sides in hot oil until browned. Set aside. Make Simple Stock (Optional but flavorful). Simmer 350ml water with mushroom liquid and veggie scraps for 5–8 mins. Steep for 5 mins, strain, and discard solids. Build the Stew Base. Sauté onion in olive oil. Add salt, black pepper, carrot, and butter. Cook covered until carrots are fork tender. Stir in mushrooms, more butter, then leek and garlic. Sauté until fragrant. Add chopped tomatoes and roasted bell pepper. Deglaze with wine and a ladle of stock. Stir in Italian herbs and bay leaves. Cook the Pancetta. In a separate pan, crisp pancetta in oil. Deglaze with a bit of stock and pour into the stew. Simmer the Stew. Quarter chicken and add to the pot with its juices. Add remaining stock. Simmer on low for 45 mins, stirring occasionally, until reduced by 1/3 and chicken is tender. Add water only if needed. Optional – Crispy Chicken Skins. Bake reserved skins between parchment with a weight at 180°C (355°F) for 15–18 mins until crispy. Final Touches. Season with salt, white pepper, and mushroom powder. Stir in olives and parsley. Serve. Ladle into bowls. Garnish with extra parsley and crispy chicken skin if using. Serve immediately Chickenlicious... Perfect for this cold season... Recipe Video:

Jump To Recipe Jump To Video Traditionally enjoyed during the festive season, this cake has a rich history in German baking. It’s a delicious way to use up leftover mulled wine or Glögg, turning what might have been waste into a delightful treat. Rotweinkuchen is known for its moist texture and unique flavor, a testament to the resourcefulness and creativity of traditional German bakers. It perfectly captures the spirit of making the most out of every ingredient, especially during times of celebration. In my version of Rotweinkuchen, I blend the richness of dark chocolate chips with the aromatic warmth of homemade cookie spice and the deep, complex flavors of mulled wine. The result is a cake that’s not just a joy to bake but also a delight to eat. It’s a symphony of flavors, with the cocoa and almond meal providing a lovely, nutty background to the spiced, wine-infused batter. This cake is my little twist on tradition, adding a bit of post-Christmas magic to a classic recipe. As the cake bakes, it fills the kitchen with a comforting aroma that's both familiar and inviting, a reminder of holiday gatherings and cozy evenings. Drizzling the cooled cake with wine and lemon icing, then topping it with fresh lemon zest, adds layers of flavor and texture. It’s a celebration in every slice, perfect for sharing with family or enjoying with a cup of tea on a quiet winter afternoon. This Rotweinkuchen isn’t just a recipe; it's a warm embrace during the chilly post-holiday season, keeping the festive spirit alive just a little bit longer. Ingredients: (Make 4.5 inch X 8.5 inch loaf) Unsalted Butter, 120g + More For Greasing Granulated Sugar, 50g Light Muscovado Sugar, 50g Eggs, 2 Egg White, 1 Unbleached All Purpose Flour, 100g Baking Powder, 2 TSP Almond Meal, 50g High Quality Cocoa Powder Preferably Valrhona or Callebaut, 1/2 TBSP Sea Salt, Pinch Cookie Spice Blend Homemade , 1 TSP Glögg or Mulled Wine , 60g + 2 TBSP Pure Vanilla Paste, 1 TSP High Quality Dark Chocolate Chips 70% Preferably Valrhona or Callebaut, 70g Fresh Orange Zest, 1 Orange Icing Sugar, 50g + 50g Fresh Lemon Juice, 2 TBSP Fresh Lemon Zest, 1 Lemon Equipment: Oven 4.5" X 8.5" Loaf Pan Hand / Stand Mixer Directions: Please visit my " Cookie Spice Blend " page for the recipe. Please visit my " Mulled Wine " page for the recipe. Please visit my " Glögg " page for the recipe. Preheat oven to 180 degree celsius or 350 fahrenheit. Lightly grease a loaf pan with butter. Lined with parchment paper on the bottom as well as the sides. Cream butter in a large bowl using a hand or stand mixer until it is mayo consistency. Add in the sugar and continue creaming until everything is well combined, light and fluffy. Next, whip in the eggs and egg white until homogenous. In a large bowl, mix flour, baking powder, almond meal, cocoa powder, salt and cookie spice blend until well combined. Fold the flour mixture, 1/2 portion at a time, into the butter mixture until fully incorporated. Followed by 60g of Glögg or Mulled Wine, vanilla, chocolate chips and orange zest. Transfer into the prepared loaf pan. Level the top with a spatula. Wack into the oven and bake for 25 to 30 mins or until the top is browned and passes the skewer test. It will crack a little at the top. Remove from oven and set aside to cool completely. While the cake is cooling down, mix 50g of icing sugar with 2 TBSP of Glögg or Mulled Wine. Depending on the consistency, adjust the amount of icing sugar and wine as different brands react differently. Repeat the same for lemon juice. Once the cake has cooled down completely, umold onto a serving plate. Drizzle the wine icing and lemon icing over the cake. Lastly, grate some lemon zest over the cake. Slice and enjoy. Making use of leftover mulled wine to make a wonderful post-Xmas cake, why not? Recioe Video:

Jump To Recipe Jump To Video Last Xmas, I wanted to create something truly special for dinner, so I decided to whip up a Pot Roast, inspired by the brilliant YouTuber Adam Ragusea . The Pot Roast is a timeless dish, beloved in many cultures, but especially cherished in American households as a centerpiece for gatherings like Xmas. My rendition of this classic is all about elevating simple ingredients to create a symphony of flavors, much in the spirit of Adam's cooking philosophy. I chose a quality dry red wine to enrich the roast. A wine like a Cabernet Sauvignon or a Merlot or even a Shiraz works wonderfully, as their full-bodied nature and robust flavors complement the richness of the beef and enhance the overall depth of the sauce. As the roast slowly cooked, it filled my home with an aroma that's both comforting and celebratory – a perfect homage to the festive spirit. The process of searing the beef, sautéing the onions, garlic, and infusing the homemade taco seasoning, then braising everything in the red wine and tomato mixture, transforms the beef chuck into a tender, flavorful delight. When it was time to serve, the Pot Roast was more than just a meal; it was the highlight of my Xmas dinner. The carrots and potatoes, added towards the end, were perfectly tender, absorbing the rich, savory flavors of the sauce. A final drizzle of pomegranate molasses or balsamic vinegar added a subtle tang and sweetness, beautifully balancing the dish. Topped with fresh parsley, it was a warm, inviting, and deeply satisfying centerpiece that brought smiles all around the table. This Pot Roast, enriched with a good dry red wine and cooked with care and love, was my way of sharing the joy and warmth of the holiday season with my loved ones. Ingredients: Inspired by Adam Ragusea (Serve 8) Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Beef Chuck, 800g Yellow Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 5 Cloves Leek Coarsely Sliced, 1 Taco Seasonings Homemade , 1 TBSP Tomato Puree, 2 TBSP Unbleached All Purpose Flour, 2 TBSP Dry Red Wine, 375g Tomatoes Canned, 2 x 400g Bay Leaves, 2 Dried Rosemary, Pinch Dried Thyme, Pinch Mushroom Powder, Pinch Carrot Obliqued, 1 Potato Wedged, 1 Pomegranate Molasses / Balsamic Vinegar, 2 TBSP Parsley Finely Chopped, A Handful Equipment: Cast Iron Pot / Heavy Pot Oven Directions: Please visit my " How To Make Taco Seasoning " for the recipe. Preheat oven to 180°C (355°F). In a pot over medium heat, sear beef chuck in oil until browned on all sides. Trim excess fat if needed. Set aside. In the same pot, sauté onion with salt and pepper until lightly caramelized. Add garlic, leek, and taco seasoning. Sauté until aromatic. Stir in tomato puree and cook until lightly caramelized. Add flour and stir until fully incorporated. Deglaze with red wine, scraping up any brown bits. Add canned tomatoes, rinse the cans with water, and pour the liquid into the pot. Add bay leaves, rosemary, thyme, and mushroom powder if using. Taste and adjust seasoning. Return beef and juices to the pot. Stir to combine. Cover and transfer to oven. Bake for 2.5 hours. After 2 hours, uncover and add carrots and potatoes on top. Continue baking uncovered for 50–60 minutes, or until the beef is tender and the liquid has reduced to about ¼. Remove from oven. Drizzle pomegranate molasses or balsamic vinegar over the top. Use forks to pull the beef into chunky shreds. Mix everything gently. Garnish with parsley and serve immediately. Nourishing... Recipe Video:

Jump To Recipe Jump To Video After a delightful Christmas dinner featuring my homemade pot roast, I found myself with leftovers – a perfect opportunity to get creative in the kitchen. Transforming leftovers into something new and exciting is one of my favorite culinary challenges. It's a chance to bring out the flavors in a new light and enjoy the fruits of your labor in a whole different way. For a hearty, comforting lunch, I turned some of the pot roast into scrumptious sandwiches. A little butter spread on a slice of baguette, ciabatta, or your bread of choice, toasted to crispy brown, and then loaded with the warm, flavorful pot roast – it’s simple yet so satisfying. The rich flavors of the roast paired with the crisp, buttery bread create a delightful contrast in textures. And for a fun twist, I also whipped up some quesadillas using the leftover pot roast. Just imagine – tender pot roast and melted cheddar and red cheddar, all encased in a crispy, golden tortilla, finished with a sprinkle of parmigiano reggiano. It’s a fusion of flavors that brings a whole new dimension to the leftover game. These easy, delicious dishes are not just about using up leftovers; they’re about celebrating them, turning something familiar into a brand new experience. Ingredients: (Serve 2) Grapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP + More Pot Roast Homemade , 1/2 Recipe Baguette / Ciabatta / Sandwich Bread, For 2 Unsalted Butter, For Spreading Tortilla Homemade / Corn Tortilla, For 2 Cheddar, For Shredding Red Cheddar, For Shredding Parmigiano Reggiano, For Shredding Equipment: Cast Iron Skillet Cast Iron Griddle Non-Stick Pan Directions: Please visit my " Pot Roast " for the recipe. Please visit my " How To Make Tortilla " for the recipe. In a skillet over medium heat, add oil. Once the oil is heated up, add in the chilled pot roast. Loosen the pot roast with a splash of hot water. Stir to combine well. Cook until heated thru'. Remove from heat and set it aside. For Sandwiches: Spread butter onto a baguette or whatever type of bread you are using. Toast on a griddle over medium heat until lightly crispy browned. Remove from heat. Spread the heated pot roast over the bread. Sandwich and enjoy immediately. For Quesadillas: Lightly grease a non-stick pan with some oil over low heat. Add in the tortilla. Spread the heated pot roast on 1/2 of the tortilla. Grate cheddar and red cheddar onto the other 1/2. Close the tortilla and grate some parmigiano over the tortilla. Cook until the bottom is lightly charred and flip. Cook until thel bottom is crispy browned. Transfer onto a serving plate, cheese side up. Slice and serve immediately. Mama Mia... Recipe Video:

Jump To Recipe Jump To Video Here's a little story about last Xmas' dinner table star – my BBQ pork ribs. These aren't just any ribs; they're a celebration in every bite, perfect for any festive occasion. Last Xmas, as they sizzled and charred to perfection, these ribs didn't just fill the house with an irresistible aroma; they brought a sense of anticipation and joy, reminiscent of the festive spirit itself. What makes these ribs special is not just their smoky, tender goodness, but the love and care that goes into preparing them. They're a symbol of taking the time to create something extraordinary, something that gathers friends and family around the table, sharing stories and creating memories. The final touch, a homemade glaze, adds a glossy, sticky sweetness, making each rib a delightful mix of flavors and textures. It's a dish that says 'celebration', whether it's Xmas, a special family gathering, or just a day where you want to make something extraordinary. These BBQ pork ribs, served piping hot and garnished with fresh scallions, became more than just a meal; they were a centerpiece of laughter, conversation, and togetherness. They remind me why I love cooking – it's not just about the food, but the joy it brings and the people it brings together. So, here's to many more festive occasions and the delicious ways we choose to celebrate them! Ingredients: (Serve 8) Brine: Pork Ribs, 4 Water, 1L Sea Salt, 50g Liquid Smoke Preferably Stubb's , 10g Rub: Light Muscovado Sugar, 75g Granulated Sugar, 75g Smoked Paprika, 1/4 Cup Garlic Powder, 2 TBSP Black Pepper, 1 TBSP Ginger Powder, 1 TBSP Onion Powder, 1 TBSP Rosemary Powder, 1 TBSP Glaze: Unsalted Butter, 2 TBSP Yellow Onion Finely Minced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Ketchup, 115g Apricot Jam, 120g Fresh Lemon Juice, 45g Fresh Orange Juice, 45g Light Muscovado Sugar, 25g High Quality Cocoa Powder Preferably Valrhona or Callebaut, 7g Ginger Powder, 1/2 TSP Ground Coffee, 1/2 TSP Mushroom Powder, Pinch Yellow Mustard Powder, Pinch Liquid Smoke Preferably Stubb's , 1/2 TBSP Worcestershire Sauce, 1/2 TBSP Tabasco, 1 TSP Soy Sauce, 1 TSP Fish Sauce, 1 TSP Scallions Coarsely Sliced, For Garnishing Equipment: Cast Iron Skillet / Pan Oven Directions: Brine the Ribs Remove the membrane from the back of the ribs. In a large container, combine water, salt, and liquid smoke. Stir until salt dissolves. Submerge ribs fully in the brine. Cover and refrigerate for 24–48 hours. Prepare the Rub & Glaze Mix all rub ingredients and store in an airtight container in the fridge. For the glaze: Sauté onion in butter until lightly caramelized. Add garlic and cook until aromatic. Stir in ketchup and apricot jam. Deglaze with lemon and orange juice. Add sugar, cocoa, ginger, coffee, mushroom powder, mustard, salt, and pepper. Finish with liquid smoke, Worcestershire, Tabasco, soy sauce, and fish sauce. Simmer and taste to adjust seasoning. Bake the Ribs Preheat oven to 107°C (225°F). Remove ribs from the brine and pat dry. Discard brine. Lay ribs on aluminum foil. Coat thoroughly with the rub. Wrap tightly and bake for 2 to 4 hours depending on rib size, flipping halfway. Be cautious when flipping—ribs will release a lot of liquid. Glaze and Broil Carefully unwrap ribs. Brush generously with glaze. Return to oven uncovered and bake for 1 to 2 hours. Flip, brush again with glaze, and bake for another 1 to 2 hours. For a sticky finish, brush one final layer of glaze and broil for 5 to 10 minutes, flipping and brushing halfway. Optional: switch to a clean baking sheet or parchment before broiling. Serve Give a final brush of glaze, garnish with scallions, and serve hot. Finger licking good... Recipe Video: