Tradicionalni recepti

Winter Classic Cocoa - Rangers Hockey H.L.

Winter Classic Cocoa - Rangers Hockey H.L.

Prvo, TEAM UP> ova vrhunska mješavina prirodnog nezaslađenog kakaa i šećera zajedno u vašem omiljenom

(Klasična) zdjela, a zatim SET to sa strane

U malu posudu (sipajte!) DA- ulijte bijelo (klasično) mlijeko> mlijeko po vašem izboru glatko

"Pokušajte" dodati tome malo svjetlo ili teška krema

dodajte svoju mješavinu klasičnog kakaa i promiješajte

Fokusiranje > Pažljivo- zagrijati> dok Miješajući gore> do PARENJE VRUĆE

ODMAH- VRATITE SE

NAKON OPREZNOG SIPCANJA I UKUSA KAKAA

MOŽDA ŽELITE BITI FLEKSIBILNI sa svojim sposobnostima za više stvaranja

ODBITI SE

imajući na umu JEDNOSTAVNE OSNOVE

udvostručenjem ili utrostručenjem ovog recepta dodavanjem više čokolade, manje šećera, više šećera, više kreme, manje kreme; ipak, nastavite tako dok ne uhvatite pravi okus u svom trenutku

ZIMSKA KLASIKA - DOBITNICI - STRAH

KONAČNO: ONI- ICING NA KAPI

ako odaberete? > NAJBOLJI BIČIPREM - UKRASITE GA

MARSHMALLOWS (opt.)

IZDVAJANJA IZ ČOKOLADE- UKRASI ČOKOLADE (opt.)

MOGUĆE CIMEN (UDARAC)

služi 1 do velike gužve (potrebne su ove zalihe sastojaka)

Shvatio si - dobre vijesti (čuj)

ZIMSKI KLASIČNI KAKAO!

URA !!!

Idite na svoj štednjak TOP


Vrhunski vodič po zimskim restoranima na Long Islandu

Temperature bi mogle pasti, ali restorani na Long Islandu tek se počinju zagrijavati. Iglui, staklenici, požarišta - restoratori smišljaju bezbroj načina i ne štede troškove, nastojeći očuvati privid blagovaonice na otvorenom čak i pri padu temperatura.

Osim kreativnih doživljaja objedovanja na otvorenom, kao i nekih prijedloga za mjesta koja nude grijanu blagovaonicu na otvorenom, ovdje ćete pronaći mjesta za hvatanje izuzetne vruće čokolade i još mnogo toga.

Pogledajte i provjerite naš odjeljak Zimski praznici za dodatne informacije.


Uskršnji recepti, deserti i prijedlozi vina

Isplanirajte svoj uskršnji obrok uz ove sjajne recepte naših stručnjaka za hranu.

Ove ljepljive lepinje savršen su dodatak vašem uskršnjem doručku. Zasluge: AP / Matthew Mead

Ne znate što pripremiti za uskrsnu večeru? Isprobajte jedan od ovih jednostavnih recepata.

Glavno jelo na uskrsnom stolu često je šunka ili janjetina. Postoji mnogo vina koja poboljšavaju.

Denise Chin zna kad ima pravi recept za čokoladu. "Čekam nehotičnu buku", rekao je osnivač.

Čini se da čokolada vlada nad Uskrsom. I iako je teško odbiti privlačnost kakaa,.

Tradicionalno, uskršnja večera usredotočena je na janjetinu ili šunku, a jelo s jajima je negdje ugurano. I uvijek postoji a.

Klasična uskršnja ili proljetna janjetina često se poslužuje s želeom od metvice. I to je u redu, pod pretpostavkom da se želite igrati.

Malo retro i puno zabave, mente od krem ​​sira savršen su način da držite male ruke.

Možda ste jeli ako ste iz uskršnje košarice jeli čokoladna jaja i za ručak grickali žele.

Tri pečenja za vaš uskršnji obrok.

"Blagoslovi nas, Gospodine", intonirao je Joe Iavarone stariji dok je svoju obitelj vodio u milosti. Okruživši ga za stolom.


Ako imate više računa, možete ih povezati za pristup svim računima s jednim korisničkim ID -om i lozinkom. Da biste povezali račune, idite na Klijentske usluge> Moj profil> Poveži račune. Povezivanje nekih vrsta računa može biti ograničeno.

Unosi li vaše računalo automatski pogrešne podatke?

Možda se nećete moći prijaviti jer vaše računalo automatski popunjava pogrešnu lozinku ili korisnički ID. Pokušajte ponovno unijeti podatke ručno.

Jeste li nedavno promijenili sigurnosne postavke?

Da biste koristili ovu web stranicu, morate postaviti preglednik da prihvaća kolačiće.

TD Ameritrade Holding Corporation je podružnica u potpunom vlasništvu The Charles Schwab Corporation.

Promjenjivost tržišta, volumen i dostupnost sustava mogu odgoditi pristup računu i izvršenje trgovine.

Ovo nije ponuda ili traženje u bilo kojoj nadležnosti u kojoj nemamo ovlaštenje za poslovanje ili gdje bi takva ponuda ili traženje bilo u suprotnosti s lokalnim zakonima i propisima te nadležnosti, uključujući, ali ne ograničavajući se na osobe s prebivalištem u Australiji, Kanadi, Hong Kong, Japan, Saudijska Arabija, Singapur, Velika Britanija i zemlje Europske unije.

TD Ameritrade, Inc., član FINRA/SIPC. Ovo nije ponuda ili traženje u bilo kojoj nadležnosti u kojoj nismo ovlašteni za poslovanje. TD Ameritrade zaštitni je znak u zajedničkom vlasništvu TD Ameritrade IP Company, Inc. i Toronto-Dominion Bank. & kopirajte 2021 TD Ameritrade IP Company, Inc. Sva prava pridržana.


Broadway Gourmet Bagel Cafe & Caterers

Broadway Gourmet Bagel Cafe & Caterers (893 North Broadway, North Massapequa): Broadway Gourmet sada poslužuje i "košare" s toplom čokoladom. Tri opcije uključuju: unaprijed napravljenu "Dječju košaricu s kakaom", 20 USD, s prethodno pripremljenom mješavinom vruće čokolade, sljezom i svečanim bombonima. Zatim tu su košarice "Holly Jolly Hot Cocoa" po narudžbi, 55 USD, s kutijom vruće čokolade i šalicama za 10 osoba, plus dodaci kao što su sljez, čokoladni čips, isjeckani kokos, kolačići pirouette, zalogaji kolačića i poslastice od riže. Velika narudžba, 95 USD, donosi dovoljno dobrota za 20 ljudi. Uz nadoplatu od 10 do 15 USD, kupci mogu dodati krafne, zalogaje kolača od mrvica, kolačiće i druge poslastice. Više informacija: 516-797-4840, broadwaygourmetcaterers.com


Studeni

U tijeku cijeli mjesec:

• Obiđite staklenik Vertical Harvest -Jacksonovi najsuvremeniji obilasci hidroponske farme s 3 kata u 14 sati. Srijedom, petkom i subotom predlaže se donacija - verticalharvestjackson.com

• Jackson Hole Moose hokejske igre održat će se 6, 7, 20* i 21* u 19 sati. u Snow King Sports & amp Events Centru. Tim se vratio u akciju za svoju 24. sezonu teško pogodnog hokeja na ledu u Jackson Holeu. Kapacitet potrebnih maski je ograničen. Ulaznice morate rezervirati unaprijed, bez pješačenja. Posjetite snowkingsec.com.

Nacionalni park Yellowstone zatvara svoje istočne, zapadne i južne ulaze.

Jackson Hole Hootenanny - Pridružite se Jacksonovim omiljenim narodnjacima svih vremena na posebnom virtualnom nastupu na pozornici Centra za umjetnost. Jednom godišnje Hootenanny trguje na svom uobičajenom mjestu u ponedjeljak navečer u Mooseu, WY, i izvodi gradsku verziju dugogodišnje tradicije. U 19 sati na mrežnom događaju možete uživati ​​na stranici jhcenterforthearts.org Dostupno 24 sata, a donacije se potiču.

Blagdanske kadi Teton na rasprodaji - Pod pokroviteljstvom Umjetničke udruge Jackson Hole, ove godine se kupuju lokalni obrtnici, a rezervacije su ove godine. - artassociation.org

Otvara se planinsko odmaralište Grand Targhee - ovisno o vremenskim prilikama - grandtarghee.com

29. godišnji Turski kas - 5K trčanje/hodanje sponzorirano od strane Teton County/Jackson Parks and Rec Department - tetonparksandrec.org

Otvara se planinsko odmaralište Jackson Hole - ovisi o vremenskim prilikama - jacksonhole.com

Godišnja rasvjeta gradskog trga - Ispijte vrući kakao, grickajte lokalne poslastice i pošaljite pismo Djedu Mrazu u Stage Stop Building (svaku večer do 25. prosinca). Događaj je uistinu prizor za pogledati! - jacksonholechamber.com

Godišnji blagdanski bazar Umjetničke udruge -Izložba umjetnosti i obrta, idealna za blagdansku kupovinu made-in-Jackson Hole. - artassociation.org


Vrhunski gurmani biraju svoje omiljene recepte svih vremena

Giorgio Locatelli: 'Djed me svakog listopada, dok sam bio mali, nosio u berbu grožđa u Piemontu. Ubrao bih slatko muškatno bijelo grožđe za vino i čekao slasnu bagna caudu koju je poslužio djedov prijatelj, skuhanu na otvorenoj vatri - polagano spajanje puno češnjaka, maslinovog ulja, starog kruha i inćuna sve se istopilo. Za uranjanje biramo žutu papriku i blitvu -to je prekrasno prijateljsko jelo. Moja je baka cijeli život pravila ovo jelo - a doživjela je 101. godinu. '

16 režnjeva češnjaka, oguljenih
mlijeko pokriti
300 g fileta inćuna (posoljeno i isprano, ili 30 fileta inćuna u ulju, ocijeđeno)
300 g maslaca, izrezanog na komade
200 ml ekstra djevičanskog maslinovog ulja
100 ml dvostruke kreme
izbor sirovog povrća, izrezanog i narezanog na male komade - birajte između celera, artičoka, malih artičoka, paprike, krastavca, komorača, radiča i šparoga
malo umućeno jaje (nije obavezno)

Režnjeve češnjaka stavite u malu posudu, prelijte mlijekom i kuhajte izuzetno sporo na vrlo laganoj vatri dok češnjak ne omekša. Maknite s vatre i zdrobite češnjak u mlijeko dok smjesa ne postane kremasta. Dodajte inćune i pustite ih da se otope miješajući na vrlo laganoj vatri. Kad se sve sjedini, dodajte maslac i maslinovo ulje i lagano promiješajte da se sjedini. Na kraju dodajte vrhnje.

Bagna cauda ulijte u mala pojedinačna jela od fonduea ili u jedno veliko i zagrijte iznad upaljene svijeće. Sada, jedan po jedan, umočite vrhove komadića povrća u njega i jedite s kruhom. Ponavljajte ovo dok ne završite sve. Na kraju možete umiješati žlicu umućenog jaja u posljednji umak i ostaviti da se zgruša - posljednji prekrasan zalogaj.

· Preuzeto iz Italije Antonia Carluccia (Quadrille Publishing, 25 GBP). Giorgio Locatelli je kuhar/vlasnik Locanda Locatelli, 8 Seymour Street, London, W1 (020 7935 9088)

Najbolje pečeno pile
Autor: Alain Ducasse Nominirao ga je Rainer Becker

Pečena piletina punjena žirolima, mladim krumpirom i mladim lukom

Rainer Becker: 'Ovo je savršeno zimsko sve-u-jednom jelo. Jako je zagrijavajuće s bogatim okusima i izvrsnom teksturom. '

Ova piletina ima bogat nadjev od svježeg pačjeg foie grasa, slanine i pileće jetre, kao i drugi nadjev od začinskog bilja ispod kože, od miješanog biljnog maslaca koji prožima meso tijekom kuhanja, dajući mu prekrasan okus.

2 x 3 pilića slobodnog uzgoja

Za pileću glazuru:

2 žlice pileće masti
(rezervirano od pilića)
2 mala režnja češnjaka, oguljena
1 mali luk, nasjeckan
1 grančica svježeg timijana
oko 2 šalice pilećeg temeljca ili vode

Za biljni maslac:

10 žličica neslanog maslaca, omekšanog
Po 1/2 snopa: svježi peršin, školjka i estragon, uklonjene stabljike, sjeckano lišće
1/2 vezice svježeg vlasca, nasjeckanog
sitna morska sol i mljeveni crni papar

Za nadjev:

60 g plošne slanine ili pancete, narezane na kockice
85 g sirove patke od pačetine, narezane na kockice
sitna morska sol i mljeveni crni papar
40 g pileće jetre (rezervirano od pilića), izrezano na kocke 1,5 cm
85 g kora od bijelog sendviča uklonite i narežite na kocke 1,5 cm

Za povrće:

3 žlice maslinovog ulja ili guske masti
575 g mladog krumpira, pročišćenog
krupna morska sol
575 g žirolle gljiva, ošišane i očišćene
4 žlice neslanog maslaca
1 mala ljutika, sitno nasjeckana
1 grančica svježeg timijana
225 g bisernog luka, oguljen
1 žlica šećera
sitna morska sol i mljeveni crni papar

Izvucite dva džepa masti iz tjelesne šupljine svake piletine i rezervirajte dvije žlice masti za pileću glazuru. Odrežite vrhove krila, pileću mast grubo nasjeckajte. Stavite ga u mali lonac i zagrijte na umjerenoj vatri dok se ne počne rastopiti. Dodajte češanj češnjaka i nasjeckane vrhove i vratove krila te kuhajte, često miješajući, dok ne porumeni - oko 10 minuta. Izlijte višak masnoće i umiješajte luk, majčinu dušicu i preostali češnjak. Ulijte toliko pilećeg temeljca da jedva prekrije. Pustite da zavrije, smanjite vatru i pirjajte dok ne postane sirup i smanji se na otprilike 1/3 šalice. Procijedite u mali lonac, dodajte kap vode i ostavite sa strane.

U međuvremenu napravite biljni maslac: U umjerenoj zdjeli pomiješajte omekšali maslac i nasjeckano začinsko bilje dok se dobro ne sjedine. Začinite po ukusu solju i paprom. Stavite biljni maslac na komad plastične folije i ravnomjerno ga rasporedite oko 0,75 cm debljine. Stavite u zamrzivač dok se ne stegne.

Za pripremu nadjeva:

Zagrijte srednju neprianjajuću tavu na srednje jakoj vatri. Dodajte kocke foie gras i pirjajte dok lagano ne porumene - oko 30 sekundi. Začinite solju i paprom. Foie gras, s njegovom masnoćom, premjestite u fino sito postavljeno na malu zdjelu kako bi se ocijedilo, a preostala mast u zdjeli. Dodajte slaninu u tavu i kuhajte, često miješajući, dok ne počne stvarati masnoću. Žlicom s prorezima prebacite u malu zdjelu. Dodajte pileća jetra u masnoću preostalu u tavi i kuhajte miješajući dok se ne zapeče sa svih strana - oko 1 minute. Začinite solju i paprom. Izvadite žlicom i dodajte slanini. Izlijte masnoću. U slaninu dodajte foie gras, a u tavu dodajte rezerviranu mast od foie grasa. Zagrijte na srednje jakoj vatri, dodajte kockice kruha i kuhajte, često miješajući i miješajući, do zlatne boje - oko 4 minute. Dodajte u zdjelu i pomiješajte sve sastojke zajedno.

Za pečenje piletine:

Zagrijte pećnicu na 180C/plin 4. Ohlađeni biljni maslac narežite na listove širine 5-7,5 cm. Nauljite ruke i vrlo nježno otpustite kožu s mesa. Gurnite listove maslaca s biljem ispod kože, a zatim ih masirajte tako da maslac omekša i izjednači se.

Podijelite nadjev između pilića i rešetkajte ih. Začinite solju i paprom i stavite u posudu za pečenje. Pecite, često podlijevajući, oko 1 sat i 10 minuta, dok koža ne postane zlatno smeđa i dok sokovi ne budu bistri. Prebacite na žičanu rešetku i odmorite 10 minuta. Skinuti svu masnoću sa sokova i dodati sokove u pileću glazuru.

Dok se piletina peče, pripremite povrće: Zagrijte 2 žlice ulja u velikoj tavi. Dodajte mladi krumpir, promiješajte da se premaže uljem i začinite krupnom soli. Pokrijte i kuhajte na umjerenoj vatri, često tresući tavu, dok krumpir ne porumeni i omekša - 30-35 minuta.

U međuvremenu u drugoj tavi zagrijte preostalo ulje na jakoj vatri. Dodajte gljive i pirjajte, često miješajući, dok ne omekša - oko 10 minuta. Dodajte 1 žlicu maslaca i ljutike i kuhajte 1 minutu. Kuhanom krumpiru dodajte žirole, dodajte timijan i umiješajte da se pomiješa. Staviti na stranu.

U maloj tavi pomiješajte biserni luk s 2 žlice maslaca i šećerom. Dodajte dovoljno vode da samo prekrije i začinite s prstohvatom soli. Pustite da zavrije, a zatim smanjite vatru na lagano i kuhajte dok se tekućina ne pretvori u zlatno smeđu glazuru i luk ne omekša - 8 do 10 minuta. Luk razvaljajte u tavi za premazivanje glazurom i dodajte krumpir.

Za posluživanje u povrće dodajte preostalih 1 žlicu maslaca i rezerviranu pileću glazuru te zagrijavajte na laganoj vatri dok tekućina ne zavrije. Piletinu stavite na veliki poslužavnik. Okružite povrćem i poslužite.

· Preuzeto iz Okusi Francuske (Artisan, 45 funti, www.booksforcooks.com). Rainer Becker je glavni kuhar/generalni direktor u Zumi, 5 Raphael Street, London SW7, (020 7584 1010) Najbolji rižoto
Autor: Marcella Hazan Nominirala ga je Rose Grey

Rižoto s kobasicama i mahunama brusnice (borlotti)

Rose Grey: 'Uvijek sam bio fan Marcelle Hazan. Ona je evokativna spisateljica hrane koja je također vrlo dobra u detaljima i preciznosti te razumije važnost teksture. Ovo je zagrijavajuće, zimsko jelo za ljude koji vole jesti. Prvi sam put naišao na vinsko putovanje u Veronu prije 10 -ak godina. U to vrijeme u Velikoj Britaniji mogli ste kupiti samo suhi grah borlotti, tek je nedavno na naša tržišta stigao svježi. Imaju prekrasnu kremastu konzistenciju i preuzimaju sve okuse komorača. '

450 g svježeg graha brusnice bez ljuske ili 2/3 šalice osušenog, namočenog i kuhanog
1 žlica ekstra djevičanskog maslinovog ulja
1/2 šalice sitno sjeckanog luka
3/4 šalice svinjske kobasice izmrvljene, oguljene
5 šalica domaće juhe od mesa ili 1/2 šalice goveđe juhe iz konzerve razrijeđene s 4 1/2 šalice vode
11/2 šalice carnarolija, arborija ili druge uvozne talijanske riže za rižoto

Za njegu lica:

2 žlice maslaca
1 šalica svježe naribanog parmigiana
reggiano sir
1 žlica nasjeckanog talijanskog peršina s plosnatim listom
sol
svježe mljeveni crni papar

Ako koristite svježi grah, oljuštite ga, stavite u lonac s dovoljno hladne, neslane vode da pokrije za otprilike dva centimetra, lagano zakuhajte vodu, poklopite lonac i kuhajte polagano, postojano dok ne omekša, oko 45 minuta do jednog sata. Pustite ih da se natapaju u tekućini dok ne budu spremni za uporabu. Ako koristite suhi grah, potopite ga preko noći ili barem šest sati, ocijedite, a zatim ga skuhajte u svježoj vodi. Pustite ih da se natapaju u tekućini dok ne budu spremni za uporabu.

Stavite ulje i nasjeckani luk u srednju tavu, uključite vatru na srednju i kuhajte luk, često miješajući dok ne postane proziran, ali ne obojen. Dodajte izmrvljenu kobasicu i kuhajte je okrećući drvenom žlicom dok ne postane bogato smeđa.

Kuhani grah izvadite iz lonca žlicom za cjedilo ili drugom žlicom s prorezima i stavite ga u tavu. Dodajte jednu ili dvije žlice vode iz lonca za grah i izgnječite otprilike polovicu graha, drvnom žlicom pritisnuvši ga o dno tave.

Kuhajte oko minute, s vremena na vrijeme žlicom okrećite sadržaj posude. Juhu ulijte u lonac za kuhanje, pustite da zavrije i držite je na laganoj vatri.

Stavite lonac s teškim dnom na mjesto kuhanja rižota na plamenik koji je najbliži juhi, ispraznite sadržaj tave u pećnicu i podignite vatru ispod lonca za rižoto na srednje jaku. Promiješajte, a kad grah i kobasice vruće cvrče, dodajte rižu. Brzo i temeljito promiješajte da se riža dobro premaže.

Dodajte jednu šalicu kuhane juhe i kuhajte rižu miješajući

to i povremeno dodavanje tekućine. Završite kuhanje riže, uvijek miješajući i po potrebi dodajući juhu, dok ne omekša, ali čvrsta na zalogaj, oko 25 minuta.

Sklonite lonac s vatre i napravite mantecare korak, okrećući maslac i parmezan, okrećući rižoto četiri ili pet puta. Dodajte nasjeckani peršin, sol i mljeveni papar po ukusu, promiješajte još jednom ili dvaput prebacite na topli tanjur i poslužite odjednom.

· Preuzela Marcella Cucina od Marcelle Hazan (Macmillan, 16,99 GBP, s www.booksforcooks.com). Rose Grey kuharica je/suvlasnica u riječkom kafiću Thames Wharf, Rainville Road, London W6, (020 7386 4200)

Najbolja pečena janjetina Napisao Simon Hopkinson. Nominirao Hugh Fearnley-Whittingstall

Janjeći pečeni but s inćunima, češnjakom i ružmarinom

Hugh Fearnley-Whittingstall: 'Divim se Simonu Hopkinsonu, on je sjajan pisac hrane. Kao i ja, on je kuhar, a ne kuhar, pa zna pravi način komunikacije s domaćom kuharicom. Ovo nije klasičan recept za janjeći pečeni but: umjesto da ga posipate češnjakom i ružmarinom, stavite male komadiće inćuna. Inćuni lijepo začinjavaju meso i to čini prekrasnu umaku.

Oduvijek volim jesti ovo jelo. Nemamo nedjeljno pečenje kod kuće, ali zato što je tako jednostavno, uvijek ću ga skuhati za večeru.

1,8 kg janjećeg buta
2 x 50 g konzervi inćuna
mala hrpa ružmarina
4 velika režnja češnjaka, oguljena i narezana po dužini na tri
75 g maslaca, omekšali crni papar
1/2 boce bijelog vina
sok od 1 limuna i hrpu potočarke, za ukrašavanje

Zagrijte pećnicu na 220C/plin 7. Malim oštrim nožem napravite oko 12 rezova dubine 5 cm na mesnatoj strani spoja. U svaki rez umetnite komad češnjaka, pola inćuna i malu grančicu ružmarina. Gurnite ih sve malim prstom. Krem maslac s preostalim inćunima razmažite po cijeloj površini mesa. Samljeti preko dosta crnog papra. Stavite janjetinu u lim za pečenje i prelijte vinom. Ubacite preostale grančice ružmarina i prelijte limunovim sokom. Stavite u pećnicu i pecite 15 minuta.

Smanjite temperaturu pećnice na 180 ° C/plin 4 i pecite janjetinu još sat vremena ili malo više, ovisno o tome kako volite svoje meso. Povremeno podlijevajte vinskim sokovima. Izvadite meso iz pećnice i ostavite da odmara na toplom mjestu najmanje 15 minuta prije rezanja.

Kušajte sokove i provjerite je li potrebna sol - ne bi trebala biti, zbog inćuna. Tijekom pečenja vino se trebalo reducirati i pomiješati s mesnim sokovima i maslacem od inćuna kako bi se napravio ukusan umak. Ako je previše tanak, brzi mjehurić na ploči za kuhanje trebao bi poboljšati konzistenciju. Pire krumpir je dobar uz ovo.

· Preuzeto iz Pečene piletine i drugih priča Simon Hopkinson (Ebury Press, 12 GBP). Hugh Fearnley-Whittingstall je pisac kulinarstva i kolumnist OFM-a (www.rivercottage.net)

Najbolji gulaš Autor: Richard Corrigan Nominirala ga je Angela Hartnett

Angela Hartnett: 'Sviđa mi se ono što trenutno radi Richard Corrigan. On je vrlo talentiran kuhar i ima velikodušan duh, što se prevodi u hranu koju kuha. Ono što je učinio Bentley's hotelu u Londonu je fantastično. Ovaj njegov recept je apsolutno ukusna verzija obilnog zimskog jela i preporučujem ga svima. '

2 srednja janjeća grla, filetirana, bez kostiju i rezervirane kosti
450 g brašnastog krumpira, poput kralja Edwarda, oguljeno
450 g voštanog krumpira, poput pentlandskog koplja ili Maris Peer, oguljeno
700 g mrkve, oguljene
1 luk, oguljen i debelo narezan
dobar prstohvat svježeg lišća timijana
sol i svježe mljeveni crni papar
nasjeckani svježi vlasac i peršin za ukrašavanje

Kad mesar odgnjeti janje, neka vam da i kosti. Napravite dobro aromatizirani temeljac od kostiju i ukrasa od mrkve i luka te drugog povrća i bilja koje volite. Potrebno vam je oko 900 ml janjećeg temeljca.

Janjetinu narežite na velike komade i stavite u tepsiju na tvrdu osnovu. Ulijte temeljac. Zakuhajte skidajući sve nečistoće. Izvadite komadiće janjetine žlicom za ocjeđivanje i rezervirajte. Temelj procijedite kroz fino sito u čistu posudu. Dodajte komadiće janjetine i pustite da zavrije. Smanjite vatru, poklopite i lagano pirjajte 10 minuta.

U međuvremenu narežite mrkvu na komade malo manje od komada janjetine, a krumpir na komade iste veličine kao i janjetina. Dodajte mrkvu, luk i brašnasti krumpir u tavu i pirjajte još 10 minuta. Dodajte voštani krumpir i majčinu dušicu te pirjajte još 15-20 minuta ili dok janjetina ne omekša. Brašnasti krumpir će se slomiti kako bi zgusnuo umak, dok će voštani krumpir zadržati oblik.

Maknite s vatre, poklopite i ostavite, bez miješanja, 15 minuta. Provjerite začine, pa poslužite, obilno posipano sjeckanim vlascem i peršinom.

Postoje neke kontroverze oko toga treba li mrkvu uključiti u ovo jelo. Escoffier kaže ne, ali što bi Francuz znao o irskom paprikašu? Sviđaju mi ​​se. Hladno kiseli crveni kupus tradicionalna je pratnja u Irskoj.

· Preuzeto iz Kuharice Richarda Corrigana Iz vode i divljine (nije tiskano). Angela Hartnett glavna je kuharica/zaštitnica u Menuu u Connaughtu, 16 Carlos Place, London W1 (020 7592 1222)

Najbolji kineski recept
By Yan-kit So. Nominirao ga je Rick Stein

Pržene školjke u umaku od crnog graha

Rick Stein: 'Yan-kit So's Classic Chinese Cookbook je pomalo poput Riblje kuhinje Jane Grigson, savršena je. Nažalost, Yan-kit je umrla 2001. godine, ali je došla u restoran prije 15 godina i susret s njom bio mi je velika čast. Živjela je u Sjedinjenim Državama i Velikoj Britaniji, ali njezina je obitelj došla iz Hong Konga. Njezini su recepti jasni s jasnim uputama, a napisala je i divan uvod koji analizira kako se Kinezi hrane. Ovaj sam recept za školjke (mogli biste koristiti dagnje) posluživao u restoranu godinama. Uvijek je jako popularan. Kinezi imaju dobar način korištenja prženih sastojaka sa svježim namirnicama, pa ovaj recept uključuje prekrasan sušeni fermentirani crni grah. Obećavam, nakon što nabavite sastojke, pripremiti će se nevjerojatno jednostavno. '

Služi 4-6 kao prvo jelo

24 školjke, oko 1,4 kg
3 žlice oraha ili kukuruznog ulja
4-5 češnja češnjaka, oguljenih i sitno nasjeckanih
1 cm svježeg korijena đumbira, oguljen i
sitno sjeckani
4-5 mladog luka, izrezanog na 2,5 cm, bijeli i zeleni dijelovi odvojeni
11/2 žlice fermentiranog crnog graha, ispranog, zgnječenog
1/2 žličice šećera
2 žlice Bira vino ili srednje
suhi šeri
1 žlica debelog umaka od soje
3 žlice bistrog temeljca ili vode
1 žličica krumpirovog brašna, otopljeno u
1 žlica vode
sezamovo ulje po ukusu (po izboru)

Ostavite školjke u vodi s malo soli dok ne budu spremne za uporabu. Očistite školjke vrlo temeljito.

Zagrijte wok na jakoj vatri dok se dim ne podigne. Dodajte ulje i okrenite ga. Dodajte češnjak, đumbir i bijeli mladi luk. Promiješajte i pustite da proključa nekoliko trenutaka kako bi pustili aromu. Dodajte pasirani crni grah i promiješajte da se promiješa. Savjet u školjkama. Klizanjem lopatice za wok ili metalne lopatice do dna woka, okrenite i bacite 30-45 sekundi. Poprskajte vino i šeri sa strane woka, nastavljajući se okretati i miješati. Kad vrištanje utihne, dodajte soja sos, šećer i temeljac ili vodu. Pustite da zavrije, poklopite, smanjite vatru na srednju i kuhajte oko osam minuta.

Otvorene školjke izvadite parom štapića ili hvataljkama na topli pladanj za posluživanje i držite na toplom. Promiješajte i okrenite ostatak nekoliko puta te kuhajte poklopljeno još četiri do pet minuta da se otvore. Ostatak prebacite na tanjur za posluživanje, a umak ostavite u woku. Odbacite sve školjke koje se ne otvaraju.

Smanjite vatru, u umak dodajte dobro promiješano brašno od krumpira, miješajući dok se zgusne. Ubacite zeleni mladi luk. Umiješajte umak na školjke i poslužite odmah. Po želji se može poprskati sezamovim uljem.

· Preuzeto iz Yan-kit So's Classic Chinese Cookbook (nije tiskano). Rick Stein je kuhar/vlasnik u restoranu The Seafood Restaurant, Riverside, Padstow, Cornwall (01841 532700).

Najbolja juha
Autor: Anna del Conte. Nominirala ga je Nigella Lawson

Juha od slanutka i tjestenine

Nigella Lawson: 'Ovaj recept za juhu od slanutka i tjestenine dolazi iz jedne od mojih najdražih knjiga, koja je, na sramotu, izašla iz tiska. Ovo je recept koji kuham kad je nebo sivo ili duh pao, a zahvalno sam ga posudio u svojoj prvoj knjizi Kako jesti. Anna del Conte neka mi je mentorica: njezine knjige inspiriraju, kao i ona. Mnogo prije nego što sam počeo kao pisac hrane, otišao sam na jednu od njezinih demonstracija, a njezina ljubaznost, učenost i običan dobar ukus učinili su me samo pomalo, važnim, samopouzdanijim u kuhinji. "

400 g suhog slanutka 2 žličice sode bikarbone 2 žlice brašna 2 žlice soli 3 litre povrtnog temeljca ili vode 3 grančice ružmarina 8 režnjeva češnjaka, oguljenih i izmrvljenih 120 ml ekstra djevičanskog maslinovog ulja 400 g oguljenih svježih rajčica, sjemenke 270 g male cjevaste tjestenine poput ditalin parmezana za ribanje čilija i peršina peršuna, po izboru

Slanutak stavite u zdjelu i prelijte s puno vode. Pomiješajte sodu bikarbonu, brašno i sol te dodajte dovoljno vode da dobijete tanku pastu. Umiješajte ovu smjesu u zdjelu sa slanutkom i ostavite da se namače najmanje 12 sati - najbolje 24.

Kad slanutak udvostruči svoju težinu (ne morate vaditi vagu: vjerujte svojim očima) spreman je za kuhanje. Ocijedite i isperite. Stavite ih u veliki lonac i dodajte povrtni temeljac ili istu količinu vode. Vežite grančice ružmarina u muslinsku vrećicu i dodajte u lonac.

Češnjak dodajte u lonac i ulijte pola ulja. Čvrsto poklopite posudu i pustite da zavrije. Smanjite vatru i kuhajte na tihoj vatri dok slanutak ne omekša, što može potrajati dva do četiri sata. Ne otvarajte posudu prvih sat i pol, jer će se slanutak stvrdnuti. Iz istog razloga, nemojte dodavati sol dok slanutak nije gotovo spreman.

Kad slanutak omekša, uklonite češnjak i svežanj ružmarina. Rajčice propasirajte kroz mlin za hranu ili u kuhaču i dodajte u juhu svojim sokom. Dobro promiješajte, posolite i popaprite po ukusu te kuhajte još oko 10 minuta. Ovo je točka na kojoj biste trebali prestati kuhati juhu unaprijed. U tom slučaju, kad ga želite pojesti, vratite ga na ploču za kuhanje i zagrijte ga kako biste mogli prijeći na posljednji korak, a to je kuhanje tjestenine.

Prije nego što dodate tjesteninu, provjerite ima li dovoljno tečnosti u tavi. Možda ćete morati dodati malo kipuće vode. Sada dodajte tjesteninu i kuhajte dok ne bude al dente. Volim dodati malo svježe nasjeckanog peršina s plosnatim listom, ali slava ove juhe bit će nesmanjena ako ne želite. No, ipak ulijte malo preostalog ulja u lonac s juhom i pokapajte još malo u svaku zdjelu nakon što zalijete juhu. Parmezan stavite na stol s ribežom.

· Preuzeto iz Anne del Conte's Entertainment all'Italiana (nije štampano) Nigellino kuhinjsko posuđe, Living Kitchen, može se vidjeti na www.nigella.com

Najbolja riba
Napisao Nigel Slater. Nominirala ga je Nicola Jeal

Cijela pečena riba sredinom tjedna

Nicola Jeal: Volim ribu s očima i repom, a ovaj recept je jednostavan, brz i ukusan.

Za posluživanje:

Ovisi o vašem apetitu, ali obično računam na jednu skušu ili oradu po osobi, ili dva crvena cipla ili četiri do pet velikih srdela.

cijela riba - poput velikih srdela,
crveni cipal, orada ili sitna
skuša, izvađena
maslinovo ulje - dovoljno da se prelije po ribi
češnjak - 1 ili 2 velika, punašna režnja po velikoj ribi, oguljena i tanko narezana
majčina dušica - lišće otrgnuto s nekoliko grančica za svaku veliku ribu
limun - četvrtina velike, sočne po velikoj ribi

Uključite pećnicu na 220C/plin. 7. Ribe operite, osušite kuhinjskim papirom i položite u lim za pečenje ili posudu za pečenje. Prelijte s malo maslinovog ulja kako biste navlažili ribu i prestali joj se lijepiti, a zatim dodajte začin češnjaka, listove timijana i sok od limuna. Izmrvite nekoliko pahuljica morske soli i nekoliko mljevenja crnog papra te stavite ribu u pećnicu da se peče. To se radi kad se koža lako odlijepi i meso lako sklizne s kosti, što možete provjeriti umetanjem noža u kralježnicu ribe i nježnim zadirkivanjem mesa s kralježnice. Ako nestane bez vašeg velikog pritiska i izgleda sočno i neprozirno, onda je spremno. Svaka prozirnost i oklijevanje dolazi od kostiju, a potrebno je još malo u pećnici. Stavite ribu na topli tanjur, najprije uklonite glavu zbog mršavosti, pa žlicom prelijevajte mršave, iako slatke sokove.

Uz pečeno povrće: Umjesto da poslužujete zeleno povrće ili salatu uz ribu ili nakon nje, mogli biste kuhati povrće s njom. Ovo ne služi samo za uštedu pri pranju, već za ostavljanje okusa. Tanko narežite komorač, mladi, tanki poriluk ili gljive kestena i kratko ih kuhajte na maslinovom ulju na umjerenoj vatri. Stavite ribu na vrh i pecite dok se riba potpuno ne udalji od kosti.

· Preuzeto iz apetita Nigela Slatera (četvrto imanje, 20 funti). Nicola Jeal urednica je OFM -a

Najbolje jelo od zeca
Napisao Simon Hopkinson. Nominirao ga je Nigel Slater

Pečeni zečji but s umakom od slanine i senfa

Divlji zec neće učiniti. Ako imate poduzetnog mesara, nadamo se da možete kupiti samo zečje noge. Ako ne, onda kupite dva zeca, a preostale dijelove upotrijebite za drugo jelo.

4 zečje noge
110 g neslanog maslaca, omekšanog
1 češanj češnjaka, oguljen i nasjeckan
1 žlica nasjeckanog svježeg estragona
1 žlica nasjeckanog svježeg peršina
naribana kora 1 limuna
sol i papar
20 tankih rašpera za dimljenu slaninu, skinuta kora

Za umak od senfa

450 ml vrhnja za šlag & ltbr. 2 žlice glatke dijon senfa
sol i papar

Zagrijte pećnicu na 220C/plin 7. Malim oštrim nožem izvadite bedrenu kost iz kunićeve noge tako da oblikujete mali tunel oko kosti, a ne prodirete sa strane. Ovo je samo malo zeznuto i samo treba malo vremena i problema. Pomiješajte maslac, češnjak, estragon, peršin, limun i začine. Podijelite ovo između četiri šupljine i svaku nogu omotajte s pet ražera slanine, a zatim stavite na lagano namazan pleh premazan maslacem. Pazite da se krajevi svakog osipa spoje sa donje strane. Roast the legs in the oven for about 10 minutes until crisp and golden brown. Remove from the oven and leave to rest for a further 10 minutes in a warm place.

U međuvremenu napravite umak. Simply heat the cream with a tablespoon of the mustard and a little salt and pepper. Simmer for five minutes or so until slightly thickened. Držite na toplom.

To serve, cut three slices from the bulbous end of each leg and, being careful to collect the herby juices, arrange neatly on four plates. Sit the bony part upright alongside the slices. Add the second spoonful of mustard to the sauce, whisk, reheat and serve separately in a sauce-boat. A dish of plain boiled potatoes and a green salad would be a fitting accompaniment.

· From Roast Chicken and other Stories (Ebury, £12). Nigel Slater is The Observer's cookery writer

Best pasta
By Marcella Hazan. Nominated by Ruth Rogers

Sugo fresco di pomodoro

Ruth Rogers: 'People are always putting yet another ingredient into pasta dishes but for me, and for most Italians, the simplest tomato pasta sauce is always the best. My husband is Italian and that's what he loves the most. When we entertain, which isn't very often, people always expect a fancy meal but I often make this dish because it's the nicest dish there is. The trick is to slow-cook the tomato and if you are using cans of tomato make sure you get rid of the excess juice. This is a fabulous recipe. Enjoy.'

450g pasta
6 žlica ekstra djevičanskog maslinovog ulja
2 medium garlic cloves, peeled and sliced very thinly
300g tinned Italian peeled plum tomatoes, cut into large pieces,
with their juice
sol
black pepper in a grinder
10 fresh basil leaves, torn by hand into small pieces

Put the oil and garlic in a saucepan and turn the heat to medium. When the garlic becomes coloured a pale gold, add the tomatoes and turn the heat down to very low. Cook, uncovered, until the oil floats free of the tomatoes, for about 20 minutes. Add salt and grindings of pepper and cook for another two to three minutes, stirring from time to time. Off the heat, stir in the torn basil leaves.

Chef's note: The special taste of the sauce depends largely on the way the garlic is handled. It must be sliced very thinly, sautéed only until it becomes just faintly coloured, and then allowed to simmer slowly in the tomato so that it can release all its sweetness. Raw basil at the end contributes a fragrant fillip. Make sure the basil does not undergo any cooking. The sauce can be cooked several hours in advance. Add the basil after reheating, as serving.

· Taken from Marcella Cucina by Marcella Hazan (Macmillan, £16.99). Ruth Rogers is chef/co-proprietor at the River Cafe, Thames Wharf, Rainville Road, London W6. (020 7386 4200)

Best pancake
By Tante Marie. Nominated by Claudia Roden

Claudia Roden: 'I'm always trying new recipes, but I have a real fondness for this crêpe recipe, which is why I've returned to it again and again over the past 40 years. I brought Tante Marie's book with me when I came to the UK in 1954. It works for all types of pancakes, savoury or sweet, chestnuts or mushrooms and never fails. The key is the quantities - you need to have perfect proportions with batter. This is light, lovely and will stay with you forever.'

Makes about 30 pancakes

600ml milk
300ml water
300g flour
6 jaja
1 tsp salt
1 tbs salad oil
1 tbs brandy

Add the milk and water to the flour gradually, beating constantly so that the batter becomes very smooth. Add eggs, salt, oil, and brandy. Beat the batter until smooth and set aside to rest for an hour or two.

Heat a large frying pan and grease very lightly. Pour a serving spoon of the batter into the frying pan and move the pan around until the entire surface is covered. Both the batter and the resulting crêpe should be thin. When it is brown, turn with a large spatula and cook for a moment on the other side. Continue this process until all the batter is used. Keep the crêpes in a warm place.

· Tante Marie's French Kitchen, translated by Charlotte Purgeon (Nicholas Kaye, 1950, out of print). Claudia Roden is a food writer

Best cassoulet
By Paula Wolfert. Nominated by Fergus Henderson

Pork cassoulet

Fergus Henderson: 'A cassoulet is one of the best dishes ever and it always hits the spot. Wolfert's a fantastic American goddess of food writing, and hers is the wisest and most fantastic of all the cassoulet recipes. It takes a while to prepare, but it's well worth the trouble. The whole point of this recipe is to give you an appreciation and understanding of pork fat. Wolfert says the key is to add minced pork fat and garlic at the final stage of the cassoulet, and she's right. It's a very civilised way to cook.'

Serves 10-12

1.75kg hand of shoulder, boned
1kg fresh ham hock or pork knuckle
500g fresh pork skin with 6mm layer of hard fat attached, cut in 5cm wide strips
sol i svježe mljeveni crni papar
1 kg dry white haricot beans
250g lean salt pork or unsmoked bacon in a piece, or substitute Italian pancetta (the original recipe calls for slightly salted breast called cansalade)
5 tbs fat from confit
2 medium onions, peeled and cubed
3 small carrots, scraped and cut into rounds
1 small whole head garlic, unpeeled
175g jambon de Bayonne or prosciutto in one piece
1 small whole red-ripe tomato, peeled
1.8 litres unsalted chicken stock, thoroughly degreased
Herb bouquet: 4 sprigs parsley, 2 sprigs thyme, 1 bay leaf, and 3 small stalks celery, tied together
500g andouillettes, if available, or other spicy cooking sausage (optional)
6 drumstick-thigh portions confit of duck, split at the joint
125g fresh hard pork fat or fat salt pork
4 small cloves garlic, peeled
500g homemade Toulouse sausages, fresh garlic-flavoured pork sausages, cotechino, or confit of Toulouse sausages
2 tbs fresh bread crumbs
2-3 tbs walnut oil (optional)

Two days in advance, season the hand of pork, fresh ham hock or pork knuckle, and the pork skin moderately with salt and pepper. Place in an earthenware or glazed dish, cover and refrigerate overnight.

The following day, soak the beans and rinse them under cool running water. Soak them in water to cover for 11/2 hours. Meanwhile, cut the hand of pork into 4-cm cubes. Reserve. Simmer the pork skin in water to cover until supple - 10 to 20 minutes. Drain, roll up the strips and tie them. Blanch the lean salt pork or bacon for three minutes in simmering water.

In a large flameproof casserole heat the duck fat and lightly brown the cubed pork. Add onions and carrots and sauté over moderate heat, stirring, until onions are soft and golden - about five minutes. Add the ham hock (in one piece) or knuckle of rolled pork skin and the blanched and drained lean salt pork or bacon. Raise the heat and allow the meats to brown a little around the edges, turning the pieces occasionally. Add the head of garlic, ham and tomato and cook, stirring, for one minute. Add the stock and bring to the boil. Reduce the heat, add the herb bouquet, and simmer covered, for 30 minutes.

When the beans have soaked, drain and put in a large, heavy pan cover with tepid water and slowly bring to the boil. Simmer for 10 minutes, then drain and immediately add to the simmering ragout. Continue simmering.

Separately cook the andouillettes in water to cover for 30 minutes. Add to the ragout, along with 250ml of the sausage cooking liquid, and cook for 30 minutes more (total cooking time is about two hours). Cool, lift off some of the fat that has risen to the top and reserve it. Cover the ragout and beans and refrigerate.

The next day, about four hours before cooking, set out the crock of confit in a warm room or place it in a deep pan of warm water to soften the fat. Remove the ragout and beans from the refrigerator. Blanch the fat salt pork for three minutes. Rinse and drain well (if you are using it instead of fresh pork fat). Grind the fat or salt pork to a purée with the peeled garlic cloves in a food processor. Reheat the ragout, add the pork purée and simmer for 30 minutes. Allow to cook slightly. Discard the herb bouquet and the whole head of garlic.

Preheat the oven to 140C/Gas 1. To assemble the cassoulet, remove the roll of pork skin from the ragout. Untie, cut the skin into small pieces, and line a large deep ovenproof serving dish with them. Cover with one third of the beans.

Remove the ham hock or pork knuckles and cut the meat into bite-size pieces, discarding bones and fatty parts. Scatter pieces and the pork cubes on top of the beans. Cut the andouillettes into 2.5cm pieces and place between the pork chunks. Heat the confit of duck separately over low heat and pull out all the bones. Place the duck meat on top of the pork and sausages. Add another layer of one third of the beans. Cut the lean salt pork or bacon and the piece of ham into bite-size pieces and scatter on top of the beans. Taste the cooking liquid and adjust seasoning. Pour enough liquid over the beans to cover them.

Stiffen the homemade Toulouse sausages, garlic sausages, or cotechino in boiling water for two minutes. Prick the sausages, brush with fat and brown them on one side under a hot grill or in a frying pan. Drain, cut the larger sausages into 7-10 cm pieces, and place, crisp side down, on top of beans. Sprinkle the beans with breadcrumbs and drizzle on 2 tbs of the reserved fat. Set the dish in the oven and bake the cassoulet for 11/2 hours. The top crust will become a beautiful golden brown.

Serve directly from the dish. Sprinkle with walnut oil, if desired.

Notes to the cook: Fresh pork rind is essential to enrich and flavour the beans. If fresh pork skin is not available, use the rind from the back fat and blanch for five minutes. If only salted rind is available, do not include in the first day's marinade.

· Taken from The Cooking of Southwest France by Paula Wolfert (Grub Street, £14.99). Fergus Henderson is chef/proprietor at St John, 26 St John Street, London EC1 (020 7251 0848)

Best tiramisu
By Jean-Christophe Novelli. Nominated by Atul Kochhar

Atul Kochhar: This is my favourite recipe. The way it is presented is very dramatic and all the flavours have been balanced really well.

Serves 6
1 genoese sponge
3 egg yolks
100g unrefined caster sugar
250g marscapone cheese
250 ml dvostruke kreme
2 leaves of gelatine, soaked in cold water for five minutes
1 small cup of espresso or strong coffee
2 tbs Kahlua
a little cocoa powder

Using a 6-cm ring mould as a cutter, cut four dishes from the sponge. In a bowl whisk the egg yolks and sugar until pale. Add the marscapone and mix well. Whip the double cream until it just begins to thicken, then add this to the mixture. Transfer 2tbs of the mixture to a pan and heat gently.

Squeeze any excess liquid out of the soaking gelatine, add to the pan and stir until dissolved, then add to the rest of the cream, mixing well.

Mix the coffee and Kahlua in a bowl. Dip the sponges briefly in this mixture, then put them in the base of four deep 6-cm ring moulds.

Pour in enough marscapone mixture to come to the top of each mould and chill in the fridge until set. Dust the top of each tiramisu with cocoa powder, carefully slide the cutter moulds off and serve.

· Taken from Jean-Christophe Novelli's Your Place or Mine? (out of print). Atul Kochhar is chef/proprietor at Benares, 12a Berkeley Square House, London W1 (020 7629 8886). Many thanks to Books for Cooks, 11 Blenheim Crescent, London W11, who stock most of these titles

Best easy supper recipe

By Alain Chapel. Nominated by Heston Blumenthal

Gratin of macaroni

Heston Blumenthal: 'Alain Chapel was a gutsy chef whose cooking was ahead of its time. He wasn't scared to stick something creative into dishes. He mixed innovation and tradition to great effect. This dish is a Lyonnaise classic and was used by Chapel as a garnish for a second-course kidney dish. I serve a version of it at the Fat Duck. What's nice about this macaroni cheese recipe is that it uses Gruyère instead of cheddar. It works really well because it strikes a good balance between the richness of cheddar and the nuttiness of parmesan.'

sol i svježe mljeveni crni papar

200ml crème fraîche or double cream

Preheat the oven to 190C/gas 5. In a large casserole, bring two litres of water to the boil with 20g of salt. Add the pasta and cook for eight minutes. Drain by lifting it out of the water and immediately coat it in olive oil. Meanwhile, take an ovenproof dish broad enough to fit in two layers of the pasta if it is too small, the pasta will be too deep and only a small portion of it will be gratinated. Rub the inside of the dish with the clove of garlic, cut in half. This will coat the dish with a wonderful sweet aroma.

In a bowl, mix the pasta with the cream and cheese. Season with salt and pepper and pour into the ovenproof dish. Dot the surface with the butter and put into the preheated oven for 10-15 minutes. You should have a wonderful golden gratin. For a little more colour on the top, pop the gratin under the grill.

· Reproduced in Family Food by Heston Blumenthal (Penguin, £12.99) Heston Blumenthal is the chef/proprietor of the Fat Duck and The Hinds Head, High Street, Bray, Berkshire (016 2858 0333)

Best chocolate pudding

By Nigella Lawson. Nominated by Tom Aikens

Chocolate fondant

Tom Aikens: 'I rarely use cookbooks. I make up recipes as I go along, particularly on my day off I just buy whatever's good at the market and see what happens. However, I was flicking through Nigella's book and I was taken with this recipe. Chocolate fondant is the only chocolate recipe I like to eat, and what's nice about it is that you can make it in advance. Nigella's version is a lot simpler
than my fondant, and the results are dense, rich and delicious.'

4 large eggs, beaten with a pinch of salt

50g plain or Italian 00 grade flour

6 individual pudding moulds

buttered baking parchment

Unless you are making these in advance, preheat the oven to 200C/ gas 6, putting in a baking sheet at the same time. Lay three of the pudding moulds on a double sheet of baking parchment. Draw round them, remove and then cut out the discs as marked. Press them into the base of all six moulds.

Melt the chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla extract. Now add the fl our, and when all is smoothly combined, scrape in the cooled chocolate, blending to make a smooth batter.

Divide the batter between the six moulds. Quickly whip the baking sheet out of the oven, arrange the little tins on it and replace in the oven. Cook for 10-12 minutes (the extra two minutes will be needed if the puddings are fridge-cold when you start). As soon as you take them out of the oven, tip out these luscious baby cakes onto small plates or into shallow bowls. Serve with whipped double cream, crème fraîche, crème anglaise or ice cream.

· Taken from How to be a Domestic Goddess by Nigella Lawson (Chatto & Windus, £25) Tom Aikens is chef/proprietor at Tom Aikens, 43 Elystan Street, London SW3 (020 7584 2003)


50 Best Book Series for kids

Each book in this series is a compilation of fairy tale retellings by Gail Carson Levine, author of Ella Enchanted. Readers can expect fun and funny new twists on familiar princess tales. Grades 3-5.

When Ben is sent to a tiny town to stay with his Grandpa, he expects his summer to be boring. Instead, he ends up discovering a veterinary clinic for imaginary creatures and teaming up with the most accident-prone girl in town to rescue a runaway sasquatch. Expect plenty of magical creatures, adventure, and laughs. Grades 3-5

A charming modern classic about four motherless sisters, their absentminded professor father, and their exploits and misadventures. This is one of my favorite kids book series because it’s lighthearted, warm, and just plain fun. Grades 3-6.

Ordinary teenager Murph accidentally enrolls in a top-secret school for superheroes. At first, he feels out of place, but his unique perspective, quick wit, and good humor end up being exactly what his classmates need in their fight against various villains. Grades 3-6

This non-fiction series is approachable, informative, and easy to read. It has something for everyone, whether they are interested in Harriet Tubman, Mr. Rogers, The World Series, Mount Everest, or Disney World. Grades 3-6

When Sleeping Beauty pricks her finger the entire kingdom falls asleep—except for her little sister, Annie. Thanks to a gift from a fairy when she was born, Annie can’t be touched by magic, and now it’s up to her to save the kingdom. Grades 3-6

When characters from books start to appear in her grandparents’ bookshop, Tilly realizes they may hold the key to solving the mystery of her mother’s disappearance. Can she face her fears and find the answers between the pages of her beloved books? Grades 3-7

Micah needs a miracle, and he’s willing to do whatever it takes to get one. But will the miracle he gets be the one he was searching for? A beautiful series about hope, loss, and the power of magic, miracles, and friendship. Grades 3-7

Jordan is an aspiring middle-school artist, trying to find his place as one of only a handful of minorities at his new private school in NYC. These graphic novels give a peak into the important issues of privilege, racism, and bias in an accessible, engaging, and entertaining way. Grades 3-7

Based on true stories from the author’s life, these graphic novels follow Raina as she navigates anxiety, family changes, a cross-country road trip, getting braces, and the joys and struggles of middle school. Grades 3-7

This series follows five siblings living in Harlem as they work together to save their home, their mother’s bakery, and help their neighbors. Lovely, wholesome, heartwarming stories of family love, community engagement, and looking out for others. Grades 3-7

Emily loves playing Book Scavenger, a game where people leave clues, codes, and puzzles that lead to hidden books. But when the creator of the game is attacked, Emily and her friend James must team up and crack the case to save him. Full of adventure, friendship, and book references. Grades 3-7

J.D.’s older brother Tom is known as “The Great Brain” around town because he’s always conning the other kids into doing his chores or giving them his prized possessions. Set in Utah in the early 1900’s, this book series is full of adventure and mischief and is so much fun! Grades 3-6.

When 12 twelve year-olds are locked in “the coolest library in the world”, they must race against time (and each other) to put the library to use, solve clues, and find the hidden escape first in order to win an amazing prize. Grades 3-7

Ace discovers a genie and is granted unlimited wishes, along with a task to save the universe. Unfortunately, each of his wishes come with a unique (and often hilarious) consequence. Can he succeed in his task before the consequences get the best of him? Fast-paced, funny, and exciting. Grades 3-7

Every Tuesday, the castle changes: adding a new room or hallway or an entire wing, and the only person who keeps track is Princess Celia. When her parents go missing, will she be able to use her knowledge of the castle’s every twist and turn to find them? Grades 3-6.

When Charlie starts hearing voices, he thinks he’s going crazy, but he isn’t: he can hear the voices of people in photographs. His unusual power lands him in an elite school for the magically gifted. Grades 3-7.

Meggie’s father can make books come to life–literally. When he reads aloud from a book called Inkheart the villains appear in his world, while Meggie’s mother gets trapped in theirs. Great book series for kids. Grades 3-7.

On his 13th birthday Alcatraz receives a bag of sand from his long lost parents, and on the next day his grandfather arrives to tell him why the sand is important and how it will help him defeat the evil librarians, who have taken over society. Great book series for Grades 3-7.

In the world of Erdas, each 11 year old child must discover if he or she has a spirit animal, a bond between human and beast that brings great power. Four children and their animals must work together to save the world. Grades 3-7.

Four children compete to see who can create the most delicious, over-the-top new candy. Full of mystery, mouth-watering descriptions, friendship, and plenty of plot twists. It will leave you craving more! Grades 3-7

This series follows the lives of the Beaumont family, who each develop a special skill, or “savvy” on their 13th birthday. Hilarity, mishaps, adventure, and self-discovery ensue as they learn to “scumble” their abilities. Heart-warming and laugh-out-loud funny, this is a series everyone will love! Grades 3-7

A high-flying fantasy series! The seven dragon tribes have been at war for twenty years. Will five dragonets fulfill the prophesy and finally restore peace? Grades 3-7

When Emily meets a pegasus who has crashed during a storm, she is thrust into a battle between Roman gods and stone warriors. She ends up on a quest to save Mount Olympus. Grades 4-6.

Septimus Heap disappears the night he is born, and his father brings home an abandoned baby girl on the very same day. The heaps raise the girl as their own, but who is she really, and whatever happened to Septimus? Grades 4-7.

When Sophie finds out she is an elf living in the human world, her life is turned upside down. Now living in the Lost Cities, surrounded by magical creatures she never knew existed, she is faced with the reality that the elven world is not as perfect as it seems. This series is full of adventure, funny characters, and suspense. Grades 4-8

As a ‘cursed child,’ Morrigan Crow expects to die on her eleventh birthday. Instead, she is swept away to a magical city where she must pass dangerous tests and show a special ability to gain admittance to a secret society or be sent to her doom. Witty, exciting, funny, and suspenseful. Perfect for fans of Harry Potter. Grades 4-8

This fantasy series follows orphan Sage as he ascends to the throne of Carthya. Intrigue, adventure, and twists abound as he faces his past, confronts his foes, and discovers who he can (and can’t) trust. Grades 4-8

When Kendra and Seth visit their grandparents’ house, they have no idea that they are caretakers of a sanctuary for magical creatures. They soon find themselves facing their fears (along with trolls, imps, fairies, witches, and more) to restore order and save their family. Grades 4-8

Thanks to new technology, five teens are transformed into holograms to direct people through Walt Disney World. When it turns out that Disney villains are threatening the park, the teens must figure out how to save The Magic Kingdom. Grades 4-8.

Four bored children stumble through an old wardrobe into a magical land in the midst of an eternal winter. Can they save the friends they make their from the witch who rules the land? This classic series hasn’t lost any of it’s appeal. Grades 4-8.

Percy’s always had trouble at school, but now that his algebra teacher’s turned into a monster and is trying to kill him things are just getting worse. Soon Percy finds out who he really is and sets out on a quest to the Underworld to prevent a war between the gods. One of the more popular book series for kids to come out in the past 20 years. Grades 4-8.

This timeless fantasy series begins when Taran, a lowly pig keeper, has a run in with a sinister horned rider. He’s joined by a minstrel, and princess, and furry little Gurgi in a quest to save Prydain. Grades 4-8.

In a future where only 2 children are allowed, third child Luke spends his life hidden in an attic, until one day he discovers he may not be the only one in his situation. Is he willing to defy the government for a different kind of life? Grades 5-8.

Brian is stranded in the Canadian wilderness after the pilot of the small plane he’s on has a heart attack and dies. He deals with questions of survival as he struggles with his feelings about his parents’ recent divorce. Grades 5-8.

Miri never expected to live anywhere but her small village on a mountain, but when the king’s priests decide she may be a candidate to marry the prince, she is sent to princess academy, where she must prove herself and save her friends. Grades 5-8.

When 15 year old Will is chosen as an apprentice to the mysterious rangers, he doesn’t realize they protect the entire kingdom. And the biggest battle of all is about to arrive. Grade 5-8.

Precocious orphan Anne ends up with elder brother and sister Marilla and Matthew by mistake, but they decide to keep her anyway. Anne’s heart is in the right place, but her imagination can’t be tamed so she makes mistakes and gets into scrapes almost daily. This classic kids book series has been enjoyed by generations of children! Charming and funny. Grades 5-8

Four kids who are thrown together as a family as a result of their parents’ marriage are sent sailing, with the plan that they’ll get to know each other better. But they don’t expect to be stranded together on an island when the boat capsizes. Grades 5-8.

Marcus travels to Farworld, a place where everyone has magic, except Marcus’ new friend Kyja. The two friends must work together to defeat the Dark Circle and save Farworld. Grades 5-8.

Meg’s father disappears while doing secret work for the government, and a mysterious strange appears with information for Meg. She travels through space and time with the help of her little brother Charles Wallace and new friend Calvin to try to save her father. Grades 5-8.

This fast paced pirate adventure tells the story before the story of Peter Pan, filling in all the questions you never knew you had: where did pixie dust come from and how did Peter get to Neverland in the first place? Lots of swashbuckling action, humor, and a great story. Grades 5-8.

Children respond to an ad in the newspaper to take mind-bending tests the few who pass are sent on a mysterious mission. Expect riddles, villains, and adventures. Grades 5-8.

Cole is unjustly sent to a youth detention center, where the warden makes the boys spend their days digging holes in the desert. The plot thickens when Stanley realizes they aren’t digging just for punishment: the warden is looking for something… Grades 5-8.

Rusty’s an ordinary housecat looking for adventure. He finds it when he joins the ThunderClan, a group of warrior cats. The ThunderClan is in danger from a rival clan, and Rusty (renamed Firepaw) must do what he can to help his new family. Grades 5-8.

12-year-old criminal mastermind Artemis sets up an elaborate trap to capture a fairy and demands a ransom for her release. But these high-tech, tactical fairies aren’t the stuff from bedtime stories. Can he out-smart the fairies or will they get the best of him? Grades 5-8

The incorrigible children in this book were found roaming the woods on Ashton place (they actually were raised by wolves!), and it’s up to their young governess (Penelope, age 15) to teach them manners, geography, and Latin. But what else is lurking on the edge of the estate? Grades 5-8.

All the Bellairs mysteries are deliciously creepy adventures set in places like haunted castles or mansions with secret passageways, and feature evil wizards, mummies, and more. Spooky and fun! Grades 6-8.

When Creel’s aunt decides to sacrifice her to a dragon (in hopes a handsome knight will come and save her), Creel doesn’t know she’ll end up with treasure from the dragon’s hoard, a pair of blue slippers. But the slippers are more than they seem, and it may be up to Creel to save the entire kingdom. Grades 6-8.

Huge three legged machines control the earth and nearly everyone on it. 13 year old Will Parker never thought he’d be the one to start the revolution, but that’s what he’s about to do. Grades 6-8.

And of course, there’s always Harry Potter, which is, without a doubt, my favorite kids’ book series. If, by some miracle, your kids haven’t read this series yet, 4th or 5th grade is the perfect time to start. And you can find even more books for kids here: 25 fantastic stand alone books for kids ages 8-12


34. ABBA &mdash Hova&rsquos Vittne (1981)

This special promotional copy of the ABBA single was only distributed to those within the record company. Only 200 copies were ever printed of the elusive red vinyl. The rare record features &ldquoHova&rsquos Vittne&rdquo on side-A and &ldquoTivedshambo&rdquo on side-B.

Popsike

The swedish band from Stockholm are one of the most commercially successful musical group of all time. The classic lineup consisted of two married couples: Fältskog and Ulvaeus, and Lyngstad and Andersson. Sadly, both marriages could not with stand the pressures of stardom and success. If you kept your copy of Hova&rsquos Vittne in good condition, this record could get you $3,500 .


This holiday background from West Elm features a dining room full of modern furniture decorated to the nines with greenery — above the table, on the table as the centerpiece, and on the sideboard. There's also a Christmas tree in the corner of the room.

If you think you’re showing symptoms of coronavirus, which include fever, shortness of breath, and cough, call your doctor before going to get tested. If you’re anxious about the virus’s spread in your community, visit the CDC for up-to-date information and resources, or seek out mental health support. You can find all Elite Daily's coverage of coronavirus here.


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