This leeks, mushrooms, feta cheese and toasted pine nuts roulade covered in a crunchy filo pastry parcel is a light meal that gets ready in under an hour.
Christmas is over. We made Christmas doughnuts and sweet rice pudding, confit salted codfish to eat with potatoes and collard greens, set up a large dinner table, toasted with sour cherry liqueur to the joy and fortune of having the family reunited once more and warmed our hands around a bowl of creamy smoking soup; the children improvised Christmas performances and we exchanged presents and kisses. Now is the time to take advantage of the few days of calm between Christmas and the preparation of the new year celebration to rest, make an assessment of the year that’s ending and plan for the year ahead. In days like these it feels nice to prepare a simple meal but that it’s still full of flavor and comforting, after all it is winter and the gray sky that I see from my window is threatening rain.
This sweet star-shaped loaf, golden in color and flavored with ginger, cinnamon, clove and nutmeg is perfect to grace your table on Christmas Eve , but you can also make it any other time, when you want something sweeter and warmer to accompany a cup of tea.
Quinces are a fruit that can rarely be eaten raw because it is hard and rough. But boiled or baked they completely transform and become sweet and soft. Baked in a Port wine and spices syrup it’s a dessert that celebrates the delights of autumn.