Fat
Dough

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. Soaking the fruits. Transfer everything into a large bowl. Mix until well combined. Cover with cling film and set aside at room temperature overnight. Prepare the cake. Preheat oven to 175 degree celsius or 350 fahrenheit. Lightly grease loaf pan or cake 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, fold in the flour, 1/2 portion at a time. Followed by baking powder, salt and cookie spice blend. Mix in the egg until homogeneous. Add in the dried fruit mix and nuts. Fold until well combined. Transfer into the prepared loaf pan. Level the top with a spatula. You can decorate the cake with some almonds and cherries. Wack into the oven and bake for 45 to 50 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. Mix apricot jam and Cointreau until well combined. Once cooled, unmold onto a shallow bowl. Brush the entire cake with the apricot jam mixture. Poke some holes on the cake with a skewer. Add 2 TBSP of Cointreau into a sauce pot. Using a blow torch to light up the Cointreau. *Be very careful when doing this.* Pour the flambé liqueur over the cake. Once the flame has seized, set aside to cool down completely. Once cooled, slice and enjoy. Dense, fruity and Xmasy... You have to give this a try... Recipe Video:

Jump To Recipe Jump To Video Well, I know it is still very early, but, these mince pie fillings take quite some time to ferment, so, why not? Yes, instead of Xmas Cake (which is my household tradition), I am planning on making Mince Pie this 2023. This is super easy to put together and I am pretty sure you have most of the ingredients on hand. So, do not buy any store-bought mince pie fillings and make this instead. See ya on Xmas. Ingredients: (Make 1 kg) Red Gala Apples / Honeycrisp Unpeeled Cored Coarsely Diced, 2 Fresh Orange Zest, 1 Orange Fresh Orange Juice, 1 Orange Fresh Lemon Zest, 1 Lemon Fresh Lemon Juice, 1 Lemon Dried Fruit Mix, 500g A Combination of Raisins, Sultanas, Currants and Dried Apricots Lard / Beef Suet, 250g Light Muscovado Sugar, 250g Orange Marmalade, 50g Hazelnuts / Almonds, 25g Cookie Spice Blend Homemade, 1 TSP Brandy / Rum, 65g Cointreau / Grand Marnier, 50g Equipment: Sterilized Jars Directions: Please visit my "Cookie Spice Blend" page for the recipe. Transfer apples, orange zest, juice, lemon zest and juice into a large mixing bowl. Mix until well combined. Add in the rest of the ingredients. Mix to combine well. Transfer to sterilized jars and set aside in a cool dark place for at least 3 months. It can last for as long as 1 year. All the yummiliciousness... Recipe Video:

Jump To Recipe Jump To Video Today, I'm bringing a bit of Chilean holiday cheer to your cup with my take on Cola de Mono, a festive drink that's a staple during Christmas time in Chile. This delightful concoction is traditionally enjoyed during the holiday season and is often compared to eggnog, but with a coffee twist. The name, which translates to "Monkey's Tail," is as intriguing as the drink itself. The story goes that it was named after a Chilean president who loved his coffee with a kick of alcohol, but the real origins remain a charming mystery. Let's talk about making this festive treat. I start with a base of evaporated milk, infused with cloves and cinnamon sticks, gently simmered to draw out all those aromatic flavors. Next, I add a combination of instant coffee, sugar, and a splash of vanilla paste. But the real magic happens when I mix in a good shot of brandy (Chilean Aguardiente is the go-to liqueur if you can get your hands on it), giving it that signature holiday spirit. A pinch of sea salt and freshly grated nutmeg rounds off the flavor profile. After chilling in the fridge, it’s ready to serve – topped with foamed milk - kinda like a macchiato vibe. It's more than a drink; it’s a festive experience, perfect for sipping while unwrapping gifts or sharing stories by the fireplace. Ingredients: (Serve 1) Evaporated Milk, 230g Cloves, 5 Cinnamon Sticks, 2 + More For Serving Granulated Sugar, 25g High Quality Instant Coffee Preferably Little's, 5g + More For Serving Pure Vanilla Paste, 1/2 TSP Chilean Aguardiente / White Rum / Brandy / Vodka, 60g Sea Salt, Pinch Nutmeg Freshly Grated, Pinch + More For Serving Whole Milk, For Frothing Cinnamon Powder, For Serving Equipment: Sauce Pot Milk Frother Directions: In a sauce pot over low heat, add milk, cloves and cinnamon. Stir to combine well. Bring it up to a very slow simmer. Cook for 15 mins. *The milk should be barely simmering.* A layer of cooked milk should form on the surface. Give it a stir to loosen up. Add in sugar and coffee. Stir until well combined and until the sugar and coffee have dissolved. Add in vanilla, rum, salt and nutmeg. Stir to combine well. Strain into a small pitcher, cover and chill in the fridge for at least 4 hrs. Discard all the residue. When about to serve, froth just enuff milk to create foam. Pour the chilled coffee mixture into a serving glass. Top with milk foam. Garnish with a cinnamon stick. Dust some coffee, cinnamon powder and nutmeg over the top. Serve immediately. 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. Prepare the Wellington. In a food processor, add mushrooms and pistachio. Blitz until paste forms. In a skillet over medium heat, add 2 TBSP of duck fat. Once the duck fat starts to melt, add in the mushroom-pistachio paste. Season with salt, black pepper and za'atar. Saute until well combined and aromatic. Remove from heat and set it aside until ready to use. Season the chicken thigh well with salt, white pepper and mushroom powder. Spread the seasoned chicken thigh onto a working surface. Place the mushroom-pistachio paste onto the chicken thigh, the edge which you are gonna roll. Roll the chicken thigh into a log, and tuck tightly as you are rolling. Prepare aluminum foil on another working surface. Lay the turkey bacon strips, overlapping, onto the foil. Lay the turkey bacon strips until you get around the same or longer than the length of your chicken thigh. Carefully transfer the chicken thigh onto the turkey bacon strips, seam side down. Roll the turkey bacon and chicken up tightly with the foil. *Let the foil do the work. Tighten the 2 ends with simple twists. Make sure the ends are twisted tightly. You can also choose to freeze at this stage.* Bring a sauce pot of water to a gentle simmer. Gently place in the wrapped chicken and poach for about 20 mins (30 mins for frozen). After 20 mins, remove from heat and drain off any excess water. Chill in the fridge for at least 30 mins. After 30 mins, carefully unwrap the foil. You should see a nice beautiful turkey bacon-wrapped chicken. In a skillet over medium heat, add 2 TBSP of duck fat. As soon as the duck fat starts to melt, sear the turkey bacon-wrapped chicken for about 1 min per side or until crispy browned. *This step is to remove any excess oil from the turkey bacon so it will not be super greasy during the final bake.* Set the turkey bacon-wrapped chicken aside to cool down completely. Season the turkey bacon-wrapped chicken lightly with salt, white pepper and mushroom powder. *I would prefer dredging the turkey bacon-wrapped chicken onto that seasoning mixture.* Place the turkey bacon-wrapped chicken onto the puff pastry, on the edge which you are gonna roll. Roll the pastry into a log, and tuck tightly as you are rolling. Transfer onto a cling film and roll tightly. Tighten both 2 ends with twists. Sit in the fridge for at least 30 mins. Preheat oven to 200 degrees celsius or 400 fahrenheit. Prepare a baking tray lined with parchment paper. Remove the pastry from the cling film and transfer onto the parchment paper. Brush the entire pastry generously with egg wash. *You can create lacing (with a pastry lacing tool) on another sheet of puff pastry if desired. Cover the Wellington with the lacing and brush with more egg wash.* Wack into the oven and bake for 25 to 30 mins or until it is golden brown. Remove from oven and set aside to cool for at least 10 mins before slicing. While the Wellington is cooling down, prepare the kale. Wash the kale thoroughly with water. Remove and reserve the leafy parts from the stalks. You can use the stalks to make some stock. In a skillet over medium heat, add olive oil. As soon as the oil is heated up, add in onion. Season with salt and pepper. Saute until translucent. Add in the leafy kale. Saute until well combined and until the kale has wilted. Add in garlic and saute until aromatic. Taste and adjust for seasonings with salt and pepper. Set aside. To serve. Drizzle the gravy onto serving plates. I am using a pastry ring to shape the mashed potatoes and the sauteed kale. Top with a slice of that turducken Wellington. Explosion of poultry flavors... You gotta give this a try this holiday! Recipe Video:

Jump To Recipe Jump To Video If you haven't yet dived into the world of za'atar, you're in for a treat. This Middle Eastern spice blend has a history as rich as its flavor. Traditionally, za'atar is a mix of dried herbs like thyme, combined with sesame seeds, sumac, and salt. It's been a staple in Middle Eastern cuisine for centuries, loved for its nutty, tangy, and herby profile. But here's my twist: I start by toasting cumin and coriander seeds until they're fragrant and just begging to be ground into a fine powder. This little step might seem small, but it makes a world of difference, adding an incredible depth to the za'atar. It's like unlocking a whole new level of flavors – earthy, warm, and with a slight citrusy undertone. Whether you're sprinkling it on flatbreads, stirring into dips, or seasoning vegetables, this homemade za'atar is a game-changer. It's not just a spice blend; it's a journey through history and flavor, right from your kitchen. Ingredients: (Make 1/2 Cup) Cumin Seeds, 3 TBSP Coriander Seeds, 3 TBSP Sesame Seeds, 1 TBSP Dried Thyme, 1 TBSP Sumac, 1 TBSP Sea Salt, 1/2 TSP Chili Flakes, 1/2 TSP Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: In a skillet over medium heat, add cumin and coriander. Toast until aromatic. Remove from heat and transfer into a spice grinder. Blitz until powder forms. Transfer to a sterilized jar. Toast sesame seeds in the same skillet until aromatic and lightly brown. Transfer to the same jar. Add in the rest of the ingredients. Give it a shake to combine well. Store in a cool and dry place. I prefer storing my spices in the freezer. 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. Wash potatoes thoroughly and run a knife around the potatoes, creating a slight indentation. Transfer them to a pot. Add water to about halfway through the potatoes and add just enough stock to fully submerge the potatoes. Season with a pinch of salt and bring it up to a simmer. Continue cooking until the potatoes are fork tender. Drain and reserve the liquid. Set the potatoes aside to cool down slightly. While the potatoes are cooling, lightly grease a baking tray with some oil. Add in the bacon (if using) and broil in the oven until nice and crispy. Remove and set them aside until cool enuff to handle. Coarsely dice and set them aside until ready to use. Reserve any leftover bacon fat from the baking tray. At this point, the potatoes should be cool enuff to handle. Peel off the skins. *I like to bake the skins with a drizzle of olive oil, and a sprinkle of salt and pepper, at 180 degree celsius or 355 fahrenheit until they are crispy. Set them aside until ready to use.* Pass the potatoes thru' a ricer and into a large bowl. Melt butter in a skillet. Continue cooking until the "singing" subsides. Pour the browned butter to the potatoes. Followed by 125g of that reserved chicken stock and milk. *I am using a stick blender with a puree attachment to mix. If you do not have 1, you can pass the mixture thru' a fine sieve.* Taste and adjust seasonings with salt, pepper and nutmeg. You can serve the mashed potatoes at this stage with some baked potato skins and gravy. Or, add in the bacon, parsley and that reserved bacon fat. Fold to combine well. Transfer to individual serving bowls. Serve immediately with some gravy. Or this? Recipe Video:

Jump To Recipe Jump To Video Today, I want to share a little secret from my kitchen: my homemade gravy recipe. It all begins with chicken stock, made from scratch using two chicken carcasses. But here's the twist – I add a bit of milk powder to the carcasses before roasting them in the oven. Sounds unusual, right? Trust me, it's a game-changer. The milk powder helps caramelize the carcasses, adding a rich depth of flavor to the stock that's just incredible. Make your own chicken stock, it will make all the difference... Now, onto the gravy. It starts with a classic roux – just flour and butter – but here's my trick for the smoothest gravy you'll ever taste: pour the homemade stock in all at once. That's right, no gradual adding; just one bold move to avoid any lumps. The result? A silky, flavorful gravy that's perfect for drizzling over your favorite dishes. It's a simple yet effective technique that elevates your gravy from good to great. So, next time you're in the kitchen, give this method a try. It might just become your new favorite too! Ingredients: (Make about 500ml) Chicken Carcasses, 2 Milk Powder, 1 TBSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Yellow Onion Wedged, 1 Carrot Obliqued, 1 Shiitake Mushrooms Sliced, 50g Garlic Crushed, 3 Cloves Herbes de Provence, 1 TSP Bay Leaf, 1 Unbleached All Purpose Flour, 60g Unsalted Butter, 60g Black Pepper, Pinch Cayenne, Pinch Equipment: Oven Heavy Pot Baking Dish Directions: Preheat oven to 200 degrees celsius or 400 fahrenheit. Transfer chicken carcasses into a baking dish. Sprinkle milk powder, salt, white pepper and mushroom powder over the top. Mix to coat well. Wack into the oven and bake for 40 to 50 mins or until the bones are dark browned, flipping halfway thru'. Transfer the chicken carcasses to a pot. Add some hot water to the baking dish and deglaze. Take your time to deglaze as it is liquid gold. Transfer the deglazed liquid to the pot, along with onion, carrot, mushrooms, garlic, herbes de provence and bay leaf. Add in 1.5 L of water and stir to combine well. Turn the heat up to medium-high and bring it up to a simmer. Cook for about 8 to 10 mins. Taste and adjust for seasonings with salt, pepper and mushroom powder. Remove from heat, cover and steep for 5 mins. Drain and set the stock aside; you can consume the residue. In another pot over medium heat, add flour and butter. Whisk until the butter has melted and well combined. Continue whisking until the mixture turns to a dark shade of brown. Add in 1 L of that stock all at once. Continue whisking until the mixture has thickened. Taste and adjust for seasonings with salt, black pepper and cayenne. Remove from heat and serve this with your mashed potatoes or roast. Thick... Recipe Video:

Jump To Recipe Jump To Video So, I’ve got to tell you about this awesome experiment I tried – a Dirty Chai Latte. The idea came from one of you (shoutout to my Instagram fam!), and it got me thinking: what if I mix up my cozy masala chai with a bold coffee kick? I grabbed my V60 pour-over and just went with my instincts, playing around with the coffee, tea, and those beautiful masala spices. It felt a bit like a kitchen science experiment, but guess what? It worked! The result was this amazing Dirty Chai Latte – it's like the best of both worlds. It’s got that energizing coffee punch but with the soothing, spiced vibes of chai. Perfect for those mornings when you can't decide between a coffee or a chai, or for those evenings when you’re in the mood for something special. Trust me, give this one a try; it’s a game-changer! Ingredients: (Serve 1, sadly) Medium-Course Ground Coffee, 10g Black Tea Leaves, 4g Masala Chai Homemade, 1 TBSP Boiling Water, 360g + More Milk or Oat Milk, For Frothing Equipment: V60 Coffee Brewer Milk Frother Directions: Please visit my "Masala Chai Latte" page for the recipe. I am using a V60 to brew my coffee. You can check out James Hoffman's detailed guide here. Lightly wash the coffee paper filter with boiling water. Discard the water. Add ground coffee, tea leaves and chai masala into the center of the filter. Bloom the mixture with 90g of boiling water. Sit for 30 seconds. After 30 seconds, pour the remaining 270g of boiling water. While the coffee is dripping, froth some milk. Once the coffee has finished dripping, pour it into a serving cup to about 3/4 way full. Followed by the frothed milk. Serve immediately. Cheers! Cheers! Recipe Video:

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: Prepare the beans. *If you are using canned beans, you can skip this entire process.* Soak the beans with some water overnight, making sure the beans are fully submerged. The next day, transfer the beans and the soaking liquid to a pot. Add some water to about 2" above the beans. Followed by the rest of the ingredients. Give it a stir and simmer over medium heat. Cook for about 45 mins to 1 hr or until the beans are soft. Drain and reserve the liquid. The liquid will be your simple stock. Discard the onion, garlic and bay leaves. Set the beans aside until ready to use. Prepare the soup. If you are using canned beans, you can make a simple stock by adding vegetable scraps to 1 L of water. Simmer for 5 to 8 mins. Cover and steep for 5 mins. Drain and discard the residue. In a pot over medium heat, add 2 TBSP of olive oil. Once the oil is heated up, add in onion. Season with salt and pepper. Saute until translucent. Add in carrot and olive oil. Saute until well combined. Cover and cook for 2 to 3 mins or until the carrots are fork tender. Add in leeks, garlic, bay leaf, fennel, thyme and chili flakes. Saute until aromatic. Add in the canned tomatoes and stir to combine well. Rinse the can with a ladle of that simple stock and deglaze. Add in the cooked beans. If canned, drain and discard the liquid. Stir to combine well. Add in the potatoes and the rest of the stock. Stir until well combined. Bring it up to a simmer. Cook for about 30 mins or until the potatoes are fork tender and the soup is slightly reduced and thickened. Add in the stale bread and kale. Stir to combine well. Taste and adjust for seasonings with salt and pepper. Give it a final stir. Garnish with some parsley. You can serve the soup now, but it will taste better if the soup is chilled overnight and reheated the next day. Serve with a healthy sprinkle of pepper (or some freshly grated parmigiano) and a drizzle of extra virgin olive oil. Nourishing... You have to give this a try... Recipe Video:

Jump To Recipe Jump To Video Hey everyone, it's Daniel here with a recipe that's a real comfort classic in my kitchen – Pappa al Pomodoro. This dish has a special place in my heart, reminding me of days when my grandmother made magic in the kitchen with the simplest ingredients. It’s amazing how a can of tomatoes and some stale bread can turn into something so yummilicious. My take on this Tuscan gem is straightforward and fuss-free. I begin with onions and garlic, then add in canned tomatoes for that rich, deep flavor. Stale bread goes into the mix, soaking up all those wonderful juices, transforming into a thick, soul-warming concoction. It’s a dish that straddles the line between a soup and a hearty stew, perfect for those days when you need something both comforting and satisfying. A sprinkle of parsley (or basil) and a drizzle of extra virgin olive oil are my finishing touches, keeping it simple yet flavorful. This Pappa al Pomodoro is more than just a meal; it’s a memory-laden journey with every spoonful. So, let’s get cooking and bring a bit of heartwarming tradition to our tables! Ingredients: (Serve 4) High Quality Olive Oil, 3 TBSP Yellow Onion Finely Minced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Italian Seasonings, 1 TSP Chili Flakes, 1 TSP Canned Tomatoes Hand Crushed, 400g Stale Bread, 100g Fresh Basil / Parsley Coarsely Chopped, A Handful High Quality Extra Virgin Olive Oil, For Drizzling Equipment: Cast Iron Skillet Directions: I like to use my vegetable scraps to make a simple stock with 500g of water. Simmer for 5 to 8 mins. Cover and steep for 5 mins. Drain and discard the residue. In a skillet over medium heat, add olive oil. Once the oil is heated up, add in onion. Season with salt and pepper. Saute until slightly caramelized. Add in garlic, Italian seasonings and chili flakes. Saute until aromatic. Add in the canned tomatoes and saute to combine well. Followed by the stale bread. Rinse the can with some of that simple stock and add to the skillet. Deglaze and stir to combine well. Cook for 2 to 3 mins. If the mixture is too dry, add in a couple ladle of the stock. Taste and adjust for seasonings with, salt and pepper. Remove from heat and garnish with some basil or parsley. Lastly, drizzle in some extra virgin olive oil. Serve immediately. Simplicity is the ultimate sophistication... Mama Mia... Recipe Video: