Ingredients

• 1.5 oz gin
• 0.75 oz Aperol
• 0.75 oz sweet vermouth
• 0.5 oz Averna

Preparation

Stir with ice, strain into an ice-filled glass. Garnish with a twist of orange zest.

Cocktail Collective

Ingredients

for the sponge

• 50 grams walnut pieces
• 225 grams caster sugar
• 225 grams soft unsalted butter (plus some for greasing)
• 200 grams plain flour
• 4 teaspoons instant espresso powder
• 2½ teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• 4 large eggs
• 1 - 2 tablespoons milk

for the frosting

• 350 grams icing sugar
• 175 grams soft unsalted butter
• 2½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water)
• approx. 10 walnut halves (to decorate)

Preparation

1. Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F.
2. Butter two 20cm / 8inch sandwich tins and line the base of each with baking parchment.
3. Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder.
4. Add the 225g/2 sticks butter, flour, 4 teaspoons espresso powder, baking powder, bicarb and eggs and process to a smooth batter.
5. Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture: it should be a soft, dropping consistency, so add more milk if you need to. (If you are making this by hand, bash the nuts to a rubbly powder with a rolling pin and mix with the dry ingredients; then cream the butter and sugar together, and beat in some dry ingredients and eggs alternately and, finally, the milk.)
6. Divide the mixture between the 2 lined tins and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch.
7. Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment.
8. When the sponges are cool, you can make the buttercream.
9. Pulse the icing sugar in the food processor until it is lump free, then add the butter and process to make a smooth icing.
10. Dissolve the instant espresso powder in 1 tablespoon boiling water and add it while still hot to the processor, pulsing to blend into the buttercream.
11. If you are doing this by hand, sieve the icing sugar and beat it into the butter with a wooden spoon.
12. Then beat in the hot coffee liquid.
13. Place 1 sponge upside down on your cake stand or serving plate.
14. Spread with about half the icing; then place on it the second sponge, right side up (i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top with the remaining icing in a ramshackle swirly pattern.
15. This cake is all about old-fashioned, rustic charm, so don’t worry unduly: however the frosting goes on is fine. similarly, don’t fret about some buttercream oozing out around the middle: that’s what makes it look so inviting.
16. Gently press the walnut halves into the top of the icing all around the edge of the circle about 1cm apart.

Nigella

Ingredients

• 2 cups (250g) all-purpose flour
• 1 3/4 cups (350g) sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/3 cups (285g) extra-virgin olive oil
• 1 1/4 cups (305g) whole milk
• 3 large eggs
• 1 1/2 tablespoons grated orange zest
• 1/4 cup (60g) fresh orange juice
• 1/4 cup (55g) Grand Marnier

Preparation

Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)

In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.

Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.

Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

Food52

Ingredients

• 6 cups (900g) fresh, ripe strawberries
• 1/2 cup to 1/2 cup plus 2 tablespoons (100g to 125g) sugar, depending on the strawberries’ sweetness

Preparation

Heat the oven to 250° F (120° C). Rinse and hull the berries. Leave any tiny ones whole and quarter or halve the rest so they all cook at about the same rate.

In a nonreactive baking pan that will hold the strawberries closely packed in a single layer, gently toss the strawberries with the sugar, then spread in an even layer.

Roast slowly in the oven, uncovered, for 3 to 6 hours, shaking occasionally but not stirring. If they start to look dry on top, gently flip them over with a wide spatula. They are done when their juices have reduced to a syrup, but not darkened into caramel, and the berries are very jammy but not dry. Store in an airtight container in the refrigerator.

Food52

Ingredients

• olive oil, 80 ml/ 2.7 fl oz
• onion, 1 large chopped
• fennel seeds, a good pinch
• chicken thighs, 8
• white wine, 200ml/ 6.8 fl oz (Vermentino is the local grape)
• fresh herbs, 2 tbsp roughly chopped – sage, thyme, marjoram, rosemary and a few whole sprigs
• pine nuts, 25g/1oz
• zest of 1 lemon
• olives, 60g/ 2.5oz preferably Taggiasca, the local Ligurian cultivar
• sea salt and freshly milled pepper

Preparation

1. Pour a good glug of olive oil into a good-sized pan. Sauté the onion in the oil until it is translucent and then add the garlic and fennel seeds being careful not to let them catch.
2. Next, in a separate pan, heat a little olive oil and sear the chicken all over until it is golden brown. Then add the chicken to the onion pan.
3. Next add the wine and cook letting the wine evaporate a little.
4. Add the herbs, zest of the lemon, olives, pine nuts and salt and pepper and cover and cook on a low heat for 40 minutes.
5. When the chicken is cooked add the fresh juice of the lemon and serve with a small jug of freshly squeezed lemon juice on the side for those who like it extra tangy.

Nudo

Ingredients

• 1/3 cup dry white wine
• 2 dozen mussels
• 1/2 cup mayonnaise
• 2 garlic cloves, minced
• 2 tablespoons chopped parsley
• 2 teaspoons fresh lemon juice
• Cayenne pepper
• Salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• Four 6-ounce skinless cod fillets
• 1 roasted red bell pepper, cut into thin strips

Preparation

1. Bring the wine to a boil in a medium saucepan. Add the mussels, cover and cook over high heat, shaking the pan a few times, until they open, 3 minutes; transfer to a large bowl. Shell the mussels and reserve. Rinse out the pan. Pour the mussel liquid into the pan, stopping before you reach the grit at the bottom.
2. In a small bowl, mix the mayonnaise with the garlic, parsley and lemon juice. Season with cayenne, salt and pepper.
3. Heat the oil in a large skillet. Season the cod with salt and black pepper and cook over moderate heat until lightly browned, about 4 minutes per side.
4. Bring the mussel liquid to a boil and remove from the heat. Whisk in the mayonnaise, then stir in the mussels. Transfer the cod to shallow bowls and spoon the mussels and sauce around it. Garnish with the red pepper strips and serve.

Food and Wine

Ingredients

• 1/4 c. olive oil
• 6 large shallots, very thinly sliced
• 5 garlic cloves, 4 thinly sliced, 1 finely chopped
• 1 tsp. red-pepper flakes (or more)
• 1 2-oz. can achovy fillets (about 12, drained)
• 1 4.5-oz. tube or 6-oz. can tomato paste (1/2 to 3/4 c.)
• 10 oz. pasta
• 1 c. parsley, leaves and tender stems, finely chopped

Preparation

1. Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.
2. Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.
3. Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)
4. To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.
5. In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.

NYT

Ingredients

1 pâte brisée lègere [1 light tarte crust]

• 150g de farine [flour]
• 100g de fromage blanc [white cheese; substitute very thick greek yogurt or cream cheese]
• 1 œuf
• 1 pincée de sel

la tarte

• 8 petit chicons [8 small Belgian endives]
• 100g de fromage de chèvre [100g goat cheese, preferably the kind that comes in rounds with a brie-esque skin]
• 4 cuillères à soupe de miel [4 tbsp. honey]
• 20g beurre [20g butter]
• 30g de sucre semoule [30g white sugar]
• huile d’olive [olive oil]

Preparation

1. Préchauffez le four à 180C. [Preheat your oven to 180C/350F.]
2. Coupez les pieds des chicons et enlevez les premières feuilles qui sont abîmées. Lavez les chicons puis coupez-les en 2 dans le sens de la longueur. Retirez l’intérieur du chicon qui est la partie la plus amère. [Cut off the bottoms of the endives and take off any damaged outside leaves. Wash them, cut them in half length-wise, and take out the central part, which is the bitterest.]
3. Sur feu moyen, faites chauffer 2 cuillères à soupe d’huile avec le miel. Faites-y revenir les chicons pendant 10 minutes en les retournant régulièrement. [Over medium heat, heat 2 tbsp of olive oil and the honey. Cook the endives for 10 minutes, turning often.]
4. Réalizes la pâte brisée : dans un saladier, mélangez la farine avec le fromage préalablement mélangé avec l’œuf et le sel. Réservez au frais une fois la pâte hoogène. [Make the crust: in a bowl, combine the cheese with the egg and salt, then add the flour. Keep cold once it comes together.]
5. Beurrez le fond d’un plat à tarte et parsemez d’un peu de sucre. Déposez les chicons sur le fond puis ajoutez les rondelles de chèvre. Étalez la pâte brisée puis déposez-la sur les chicons et le chèvre. [Butter the bottom of a tarte plate and sprinkle with a bit of sugar. Add the endives to the bottom, then the rounds of goat cheese. Roll out the crust then place it on the endives and cheese.]
6. Faites cuire pendant 30 minutes jusqu’à ce que les dessus de la pâte soit bien doré. À la sortie du four, retournez la tarte dans un plat et servez. [Bake for 30 minutes, until the top of the crust is well browned. When it comes out of the oven, invert it on a plate and serve.]

Partenamut Magazine

Ingredients

• 3 eggs
• 100 g flour
• 1 teaspoon sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/8 L milk
• 100 g butter
• raisins

Preparation

Mix yolk, flour, sugar, vanilla extract, salt and milk to a thin dough; whisk the egg-white until it is stiff and mix it carefully with the dough. Melt the butter in a pan and add the dough. Sprinkle some raisins over it and fry it on low heat. Flip the omelette over, tear it in little pieces and fry through. Serve with powdered sugar and apple sauce or “Zwetschkenröster” (plum sauce).

(Serves 1 as a main-course or 2 as a dessert.)

Visit Salzburg

Ingredients

• 2 teaspoons fennel seeds
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon or orange zest
• 4 garlic cloves, finely grated
• 2 teaspoons honey
• ¼ teaspoon ground allspice
• Large pinch red-pepper flakes, or to taste
• 1 chicken (about 3 1/2 pounds), cut into parts
• Kosher salt and black pepper
• 2 cups ripe, soft plums, pitted and cut into 3/4-inch thick slices
• 6 fresh thyme sprigs
• 1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges
• Extra-virgin olive oil, for drizzling
• ⅔ cup torn mint, basil or cilantro leaves (or a combination)
• Flaky sea salt, for serving

Preparation

Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).

Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.

Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.

When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.

Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat.

Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

NYT