After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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These fluted French doughnuts are made from a choux-like pastry dough, giving them a light, airy texture. Crullers are best eaten the same day they're made.
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A North Sea-focused restaurant from Rene Redzepi and Thorsten Schmidt has opened on the original Noma site.
This ultra-simple sandwich is our take on the signature served at Hong Kong's Australia Dairy Company. Shaved leg ham would add another dimension, as would toasting one side of the bread slices, but we love the simplicity of this straight-up version. It's definitely a case of a dish being greater than the sum of its parts.
Be they ring-shaped and glazed, pillows filled with jam or
custard, or rustic fritters tossed in spiced sugar, at GT we have
something of a soft spot for doughnuts of all shapes, sizes and
cultures. There are several versions to be found in Italy. There
are the filled bomboloni most
associated with Tuscany, sfingi from Sicily, and our office
favourite, the zeppole di San Giuseppe which originated in
These nests of deep-fried choux pastry dusted with sugar were first made to celebrate the feast of Saint Joseph, which falls on 19 March. The day coincides with Father's Day in Italy, and just as the style of celebration varies from region to region, so too does the preparation of these mouth-watering beauties.
Some remain unfilled and are simply tossed in sugar or drizzled with honey, while others are filled with a ricotta mixture similar to what you'd find in cannoli. Others still are filled with crema pasticcera, and we've opted for a version of those here, in this case scented with vanilla bean and lemon rind.
The key to success with zeppole di San Giuseppe is to keep the cooking oil at the correct temperature; a thermometer will stand you in good stead. It's a bit of a Goldilocks situation: if the oil is too cool, the doughnuts will be insipid and soggy; too-hot oil will result in an overcooked exterior and a doughy interior; 180C is just right. And cook the doughnuts in small batches to help ensure the oil maintains a steady temperature.
Once they're cooked, drain the doughnuts well on absorbent paper, and cool them to room temperature before filling - otherwise you'll find the filling slipping and sliding all over the place. Be generous with the filling, too - it's all about getting a mouthful that has the right balance of creamy goodness and yielding fluffy pastry. Viva le zeppole.
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