Chocolate Rye Cookies that are ready to eat within 30 minutes? Yes – try this easy recipe from Jamie’s bestselling 5 Ingredients book that uses rye bread and dark chocolate.

jamieoliver.com

Makes 24

INGREDIENTS
100g quality dark chocolate (70%)
100g unsalted butter
100g rye bread
2 large eggs
50g golden caster sugar

INSTRUCTIONS
Preheat the oven to 400ºF. Line two trays with greaseproof paper and rub with olive oil.

Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove and stir in the butter so it melts.

Tear the bread into a food processor and blitz into fine crumbs, then add the eggs and sugar, and blitz again well. With the processor still running, pour in the chocolate mixture and let it blitz until combined.

Spoon the cookie mix into a large sandwich bag, snip off the corner and pipe 3-4cm blobs to make 24 cookies on the lined trays.

Bake for 8 to 10 minutes, or until spread and set. Sprinkle with sea salt, leave to cool a little, and tuck in.

Tachin is a Persian rice dish in which the rice is mixed with yogurt, oil, egg yolks and saffron and baked until a golden crust forms at the bottom (Persians refer to this as the tahdig). The rice on the inside becomes buttery and almost cake-like and is often layered with chicken and barberries, a tart dried fruit that has a beautiful crimson color. This version incorporates common Thanksgiving ingredients like rosemary, sweet-tart cranberries and buttery onions to make a striking dish that feels more like a main than a side. It’s deeply savory and buttery, like stuffing, and some may say even better because it has a whole lot more texture coming from the crispy rice that everyone will be fighting over.

cooking.nytimes.com

Serves 6-8

INGREDIENTS
2 cups basmati rice
Salt and black pepper
2 tablespoons unsalted butter
⅓ cup plus 2 tablespoons neutral oil (such as vegetable or canola), plus more for the pie dish
2 medium yellow onions, thinly sliced
1 cup dried cranberries or dried cherries
2 tablespoons finely chopped rosemary
1 teaspoon saffron threads
3 egg yolks
1 cup plain full-fat yogurt (not Greek)

INSTRUCTIONS
Bring a large pot of water to a boil. Meanwhile, place the rice in a large bowl and fill with lukewarm water. Use your hands to agitate the rice in the water. Tip the water out, refill and repeat 2 to 4 times until the water is mostly clear; drain.

When the pot of water is boiling, season generously with salt. Add the rice and give it a few stirs to prevent sticking. Cook, stirring occasionally, until the rice begins to rise to the top and is tender but still has a slight bite to it, 4 to 8 minutes. (The timing varies depending on how aged the rice is). Drain the rice in a colander and rinse with cold water.

While the rice cooks, start the onions: Heat the butter and 2 tablespoons of oil in a large skillet over medium high. Add the onions and cook, stirring occasionally, until the onions are deep golden brown and smell delicious, 12 to 15 minutes. Turn off the heat, add the cranberries and give everything a few stirs to warm and plump the cranberries. Scoop out and set aside about ½ cup for garnishing. Stir the rosemary into the remaining onion mixture and set aside as well.

Adjust oven rack to the lower-third position and heat the oven to 400 degrees. Finely grind the saffron threads in a mortar using a pestle or in a small bowl using the back of a spoon. Transfer the saffron to a large bowl and pour in 2 tablespoons of hot water. Let sit for 5 minutes to draw out as much color as possible. Using a rubber spatula or wooden spoon, mix in the yolks, yogurt and remaining ⅓ cup oil; season with salt. Add the rice and gently toss until every grain is coated and stained yellow.

Lightly coat a deep 10-inch glass pie dish with oil (an 8- or 9-inch square glass baking dish will also work). Add about a third of the rice mixture and use the palms of your hands or a measuring cup to gently pack and spread the rice. Fold the rosemary-onion mixture into the remaining rice in the bowl, then add that to the pie pan. Gently press down again so that the surface is flat.

Cover the dish tightly with foil and bake until rice on the bottom and around edges has formed a deep golden brown crust, 65 to 80 minutes. Let cool for 10 minutes before uncovering. Place a large plate or platter on top, and using kitchen towels, firmly grab both sides of the plate and pie dish together, then carefully invert the rice onto the plate. Scatter the reserved cranberry-onion mixture over the top and serve.

This Creamy Garlic and Rice Soup, known in Spain as Arroz Meloso al Ajo, is where simplicity meets extraordinary. We´re talking simple ingredients, minimal effort and a ton of great flavors. Serve this soup as a starter or even as a main course, and always next to a crunchy baguette for the ultimate Spanish experience.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
1 head of garlic
1/2 tsp sweet smoked Spanish paprika
6 cups vegetable broth
1 cup Spanish round or arborio rice
1 egg
handful fresh parsley
pinch sea salt
dash black pepper

INSTRUCTIONS
Separate the cloves of garlic from the head, remove the skins from each clove and roughly chop the garlic, add into a mortar, along with the sweet smoked paprika and a pinch of sea salt, using a pestle, pound down on the mixture until you form a paste like texture

Add the broth into a sauce pan and heat with a high heat

At the same time, heat a stock pot with a medium heat and add in the olive oil

After a couple of minutes add in the garlic paste, mix continuously, after 1 minute and the garlic is fragrant, add in the rice and season with sea salt & black pepper, continue to mix continuously

Once the rice is lightly toasted, about 2 minutes, add in the simmering vegetable broth, mix every 2 to 3 minutes, this will help release the starch in the rice to give that creamy texture

In the meantime, crack the egg into a bowl, season with salt & pepper and whisk together

Once the rice is cooked through, 15 minutes or so (check package instructions), slowly add in the whisked egg while mixing continuously, once all the egg has been added, continue to mix for another 30 to 45 seconds, then remove from the heat

Transfer into shallow bowls and garnish with fresh parsley, serve at once

For Classic Carbonara do as the Romans do, pick up some guanciale and Pecorino Romano cheese. If you can’t find them, just substitute bacon and Parmigiano Reggiano. In regard to pasta, the classic shape is tonnarelli, a long pasta, but spaghetti, mezze maniche, and rigatoni also work well. And don’t forget the eggs and freshly ground black pepper.

Serves 4

lacucinaitaliana.com

INGREDIENTS
12 oz. tonnarelli, spaghetti, mezze maniche or rigatoni
4 oz. guanciale or rindless bacon
¼ cup grated Pecorino Romano (or Parmigiano Reggiano)
4 fresh large egg yolks
salt
black pepper

INSTRUCTIONS
Cut the guanciale into ¼″ layers, then into long, 2″ strips.

Combine the egg yolks with the grated cheese and a pinch of black pepper.

Brown the strips of guanciale for 2 minutes in a pan, until crisp, then turn off the heat and leave to cool.

Bring a large pot of water to a boil. Add salt. Cook the pasta, setting aside a ladleful of the pasta cooking water, until al dente. Drain.

Pour the reserved hot water into the frying pan with the cooled guanciale, then transfer the pasta to the same pan and mix together. Add the yolk and cheese mixture, stirring rapidly.

In the warm pan with the hot pasta, the eggs will cook gently and become creamy – don’t stir over heat otherwise the carbonara will become lumpy. It’s important to stir quickly to prevent the yolks from congealing and taking on the texture of scrambled eggs.

Season with freshly milled black pepper and serve immediately on heated plates.

A variation, yet basically the same technique…

These White Bean Meatballs in Onion Sauce are packed with flavors, made with simple ingredients. Serve them next to some roasted potatoes​.

Serves 4

spainonafork.com

INGREDIENTS

For The White Bean Meatballs:
15.5 oz can white beans
1/3 cup bread crumbs
1 large egg
1 small onion finely chopped
1 clove garlic finely chopped
2 tbsp chopped fresh parsley
1/2 tsp ground cumin
sea salt & black pepper

For The Onion Sauce:
1 small onion finely chopped
2 cloves garlic roughly chopped
1 tbsp all purpose flour
1/2 cup dry white wine
1/2 tsp dried thyme
1 1/2 cups vegetable broth
sea salt & black pepper

Extras:
1/4 cup extra virgin olive oil
handful chopped fresh parsley

INSTRUCTIONS

Drain the can of white beans into a colander and rinse under water, then shake off any excess water and transfer into a large bowl, using a potato masher or a large fork, mash down on the white beans until well mashed

Once the white beans are mashed, add in the bread crumbs, crack in the egg, add in the chopped onion, chopped garlic, chopped parsley, ground cumin and season with sea salt & black pepper, mix together until well mixed, then push down on the mixture to end up with a paste-like texture

To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients are well binded together, the form it into a shape of a golf ball

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the white bean meatballs, all in a single layer, cook for 8 to 10 minutes or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the flour, continue to mix together, after 2 minutes add in the wine, dried thyme and season with sea salt & black pepper, mix together and then simmer

After 3 minutes and the alcohol has cooked off, add in the vegetable broth, continue to mix and go for 3 to 4 minutes or until you end up with a slightly creamy sauce, then add the white bean meatballs back into the pan, all in a single layer, heat them through for 2 to 3 minutes, then remove from the heat

Transfer the white bean meatballs into serving dishes, top off with the onion sauce and some chopped fresh parsley

These delicious Swedish Meatballs are simmered in a tangy creamy gravy until tender and served over egg noodles or mashed potatoes. The perfect comfort food!

Serves 6

sipandfeast.com

INGREDIENTS
For the meatballs:
6 slices white bread cut into small cubes, see notes
1/2 cup whole milk
2 tablespoons butter
1 medium onion minced
3 cloves garlic grated
1 pound ground chuck
1 pound ground pork
1/4 cup flat-leaf parsley minced
1/2 teaspoon allspice
2 large eggs beaten
2 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
vegetable oil for frying – enough to fill the pan a 1/2″ high.

For the gravy:
7 tablespoons butter
7 tablespoons flour
1/2 cup dry white wine optional
4 cups low-sodium chicken stock
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup heavy cream
1/2 cup sour cream
1/4 teaspoon allspice plus more to taste
1/4 teaspoon nutmeg
salt and pepper to taste

INSTRUCTIONS
For the meatballs:
In a large mixing bowl, combine the bread and milk and mash together with a fork to form a paste. Let sit for 10 minutes. (Store-bought plain breadcrumbs [1 to 1 1/4 cups] can also be used.)

Meanwhile, heat a frypan to medium heat with butter. Add the onions and saute for 5 minutes then add the garlic and cook for another 2 minutes.

Add the sauteed onions and garlic and all of the remaining meatballs ingredients to the bread mixture and mix well. Roll meatballs into roughly 1″ diameter balls and place them onto a baking sheet or plate.

Pour vegetable oil 1/2″ high into a heavy frying pan or Dutch oven pot and heat to 350-370f.

Once the oil is hot, add the meatballs, working in batches to not overcrowd the pan, and fry until browned on all sides (about 10 minutes per batch). Remove browned meatballs to a plate.

Or you can bake the meatballs in a 400f oven for 20 minutes

For the gravy:
Heat a pot or large pan to medium and add the butter. Once the butter melts, add the flour and whisk until lightly golden (about 3-5 minutes).

Add the white wine and cook for another minute while scraping the bottom of the pot with a wooden spoon to dislodge any of the browned bits.

Add the chicken stock and bring to a boil while whisking to incorporate. Once boiling lower the heat to a simmer. Add the Worcestershire sauce, allspice, nutmeg, Dijon mustard, and cream, and bring to a simmer.

To temper the sour cream (this will ensure that the sauce doesn’t break), mix 3 tablespoons of the hot gravy into a bowl with the sour cream. Repeat the process by adding more of the hot gravy to the sour cream. Add the tempered sour cream to the saucepan and whisk to combine. Test the gravy, seasoning with salt and pepper to taste.

When satisfied with the taste of the gravy, add the meatballs to the pot and cook over a low simmer until they are warmed through. Serve meatballs over egg noodles or mashed potatoes with Lingonberry on the side.

Breakfast Strata is a wonderfully savory bake that is steeped overnight in a cheesy custard, keeping prep in the morning to a minimum. Nigella says if the amount of butter appalls you, of course you can use less – however, this enthusiastic buttering not only imparts its glorious flavor as the strata bakes but makes both releasing it and washing up the dish much easier.

Serves 6

ocado.com – Also, watch the video.

INGREDIENTS
500g (18oz) Frozen Whole Leaf Spinach
30g (1oz) unsalted butter, softened, for the dish
6 eggs, large
250ml (8.5oz) whole milk
½ tsp fine sea salt
2 tsp Grey Poupon Dijon Mustard
1 tsp Lea & Perrins Worcestershire Sauce
50g (2oz) Grated Parmigiano Reggiano, plus 3tbsp
150g (5-6oz) Italian Mozzarella, drained
175g (less than 8oz) sturdy bread, torn into generous chunks
290g (10oz) Roasted Red Peppers, drained
1 tsp dried thyme
2 Salad Onions, trimmed and finely sliced
1 bunch Chives, chopped, to scatter (optional)

INSTRUCTIONS

A couple of hours before you want to assemble the strata for overnight steeping, arrange the frozen spinach on a shallow baking tray or large plate and let it thaw.

Generously butter a 23cm-9in-square, 6cm-2in-deep ovenproof dish or similar.

Crack the eggs into a measuring jug (or bowl), then pour in the milk. Spoon in the salt, dijon mustard and worcestershire sauce and, just with a fork, whisk gently but thoroughly to break up the eggs and mix all the ingredients together. Once it seems relatively smooth, add 50g of grated parmesan (reserving the 3tbsp to sprinkle over in the morning) and whisk again quickly to mix.

Squeeze any excess water out of the thawed spinach with your hands and then, with your poor frostbitten fingers, layer it nice and evenly on the bottom of your buttered dish.

Tear half the mozzarella ball into small pieces over the dish, letting the pieces fall as evenly as possible over the spinach layer.

Tumble in the bread pieces to make another layer, then tear the drained peppers over the dish. Arrange them so they’re evenly distributed over the cheese, ensuring every bite is wonderful.

Sprinkle over the dried thyme, followed by the salad onions and the remaining mozzarella (as before), then pour over your egg and milk mixture. Press the bread down into the liquid to submerge it with the implement of your choice, or just use your hands (which I prefer). Cover and chill overnight.

The following day, take the dish out of the fridge and leave it uncovered for 1 hr. Then, 15 mins before time’s up, heat the oven to 200°C/180°C fan/gas 6.

Just before the strata goes in the oven, press down on the bread again, to make sure it has enough eggy coverage, then sprinkle over the remaining 3tbsp grated parmesan. Bake for about 50 mins (check it after 40), by which time the top will be dark gold and puffed up. To check it’s ready, use a regular knife of the sort you eat with to cut into the centre top about 2cm down; if no runny custard remains, it’s cooked! Let it stand for 10 mins and, if wished (and I do wish), scatter the chopped chives over the top.

These Chickpea Meatballs in Tomato Sauce can be addictive. They´re packed with flavors, made with basic pantry staples and all done in a little over 30 minutes. Serve them next to some roasted potatoes, a garden salad and a bottle of Spanish red wine for the ultimate meal.

Serves 4

spainonafork.com

INGREDIENTS
For the Chickpea Meatballs:
1 can chickpeas 15.5 oz
1/3 cup bread crumbs
1 egg
1 small onion finey chopped
1 clove garlic
1 carrot
1/2 tsp ground cumin
2 tbsp chopped fresh parsley
pinch sea salt
dash black pepper

For the Tomato Sauce:
3 cloves garlic finely chopped
1 tsp sweet smoked Spanish paprika
1 can tomato sauce 14.5 oz
pinch sea salt
dash black pepper

Extras:
1/4 cup extra virgin olive oil
handful chopped fresh parsley

INSTRUCTIONS
Drain the canned chickpeas into a colander and rinse under water, then shake off any excess water and transfer the chickpeas into a large bowl, using a potato masher or a large fork, mash down on the chickpeas until well mashed

Once the chickpeas are mashed, add in the bread crumbs, crack in the egg and add in the chopped onion, then finely grate the garlic over the ingredients, finely grate the carrot (peeled), add in the cumin, parsley and season with sea salt & black pepper, mix together until well mixed, then push down on the mixture to end up with a paste-like texture

To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients and well binded together, the form it into a shape of a golf ball

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chickpea meatballs, all in a single layer, fry for 8 to 10 minutes or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, add in 3 cloves of garlic that have been finely chopped, mix continuously, after 15 seconds add in a generous tsp of sweet smoked Spanish paprika, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then simmer without mixing

Once the tomato sauce has slightly thickened, about 3 minutes, add the chickpea meatballs back into the pan, give each one a gentle flip so they´re fully coated in the sauce, simmer for 3 to 4 minutes

Transfer into serving dishes and sprinkle with chopped fresh parsley

Simplicity is key with Sicilian cuisine and Chef Michael Bonacini of Gusto TV’s ‘Bonacini’s Italy’ explores just how the region balances simplicity with intensity through flavourful dishes. For dolce, Michael combines spicy with sweet through his tender Spiced Chocolate Cookies (Rame di Napoli). Clove and cinnamon provide the spice, while a glaze of apricot jam, dark chocolate and toasty pistachios rounds out these delicate cookies.

Yields 16

gustotv.com/recipes

INGREDIENTS
Cookie:
2 ¼ cups (540 ml) all-purpose flour
½ cup (120 ml) sugar
3 tablespoons (45 ml) cocoa powder
½ teaspoon (2.5 ml) ground cloves
¾ teaspoon (3.75 ml) ground cinnamon
½ teaspoon (2.5 ml) salt
1 ½ tablespoons (22 ml) baking powder
2 large eggs
5 tablespoons (75 ml) unsalted butter, room temperature
½ tablespoon (7.5 ml) honey
1 orange, zest
2/3 cup (160 ml) milk

Glaze:
½ cup (120 ml) apricot jam
14 ounces (397 g) dark chocolate, broken into pieces
4 ½ tablespoons (68 ml) unsalted butter
3/4 cup (180 ml) chopped pistachios, toasted

INSTRUCTIONS
Preheat oven to 350 F (175 C).

In a large bowl, combine flour, sugar, cocoa powder, cloves, cinnamon, salt, and baking powder.

Add eggs, butter, honey, zest, and milk and mix with a hand mixer until a uniform, slightly sticky batter forms.

Using a 1 ounce (30 ml) ice cream scoop, scoop batter onto a parchment paper-lined baking sheet. Bake for 10 minutes, until the cookie has darkened in colour, but it still soft.

Remove from oven and let cool.

Place the apricot jam in a small bowl, then brush each cookie with a thin layer of jam.

In a bain marie, melt the dark chocolate and butter until glassy and smooth, then remove from heat.

Flip a cookie over and dip in chocolate until the entire top is coated, then place dipped side up on cookie sheet. Sprinkle with a generous amount of pistachios. Repeat until all cookies are glazed and garnished with pistachios.

Leave to dry, then serve.

Chocolate, Chocolate Chunk Banana Bread recipe from Pati’s Mexican Table Season 6, Episode 11

Serves 8

patijinich.com

INGREDIENTS
1/2 cup unsalted butter at room temperature plus more to butter pan
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
2 large ripe bananas peeled and mashed
1/4 cup cream cheese
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour plus more to butter pan
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher or coarse sea salt
1/4 cup boiling water
2 tablespoons cocoa powder
1/2 cup chocolate chunks or chocolate chips

INSTRUCTIONS
Pre-heat oven to 350 degrees Fahrenheit, and set a rack in the middle. Butter and flour a 9×5-inch loaf pan, shaking off any excess flour.

In a stand mixer, set with the paddle attachment, beat the butter and sugar on medium speed until completely creamy and smooth, about 3 to 4 minutes. Add the egg and give it a minute to mix in. Add the bananas, cream cheese and vanilla, continue mixing for a minute.

Reduce the speed to low, add the flour, baking soda, baking powder and salt and continue beating for another 3 to 4 minutes, scraping down the sides if need be.

In a small bowl, combine the boiling water with the cocoa powder and stir until well mixed. Add to the mixer and beat for another couple minutes. Lastly, add the chocolate chunks and beat for another minute until fully incorporated.

Scrape into the prepared loaf pan, shake a few times to level the batter. Place into the oven and bake anywhere from 55 minutes to an hour, until a toothpick comes out moist but not wet, the top of bread has browned and is springy to the touch.

Remove from the oven and let cool. Run a butter knife along sides of the pan, turn out onto plate, and then flip onto serving platter, so it is right side up.