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.
Yes, it's freezing, but winter needn't always mean rich ragus and rib-sticking meals. Try out these lighter recipes during the colder months.
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From mushrooms on gruyere toast to tapioca porridge washed back with a satisfying honey and fig jam cappuccino, there will be no complaints when the alarm goes off tomorrow.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
"To me, paella is great for feeding a lot of people easily. It's the best one-pot dish in the world, and you can feed up to 500 people if your pan is big enough," says Frank Camorra. "Twelve people is not that difficult, and six is a cinch. This is a paella that's quite simple to make, but it's a crowd-pleaser, especially over Christmas. You can buy specially made large gas-ring burners in Spanish delicatessens for the big paella pans, but a barbecue flat grill is the next best thing, so buy a pan that fits it snugly. Or you can put it on top of your stove over all your burners. The problem with this method is that you've got to move it around a little bit and the edges cook more than the middle. It works, but it takes a bit more care and you've got to watch it. Or if you're a total expert, you can of course do it over a fire - different woods, and some vines at the start to get it nice and hot."
Note Bomba is a short-grain rice from the Calasparra region of Spain. It's available from select delicatessens; if it's unavailable, substitute another short-grain rice.
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