Beloved and enjoy themselves

  

In a moment he saw them, far away, driving the biggest ox the youth had ever seen. When they drew near, Tritill killed it, Litill took out its heart for the young man to cook, and both began quickly to turn the horns into drinking cups. The work went merrily on, and they talked gaily, and the young man told his friends of the payment promised him by the ogress if he had done her bidding. The old men warned him that he must ask her for the chest which stood at the foot of her bed, for whatever lay on the top of the bed, and for what lay under the side of the cave. The young man thanked them for their counsel, and Tritill and Litill then took leave of him, saying that for the present he would need them no more.

Scarcely had they disappeared when the ogress came back, and found everything ready just as she had ordered. Before she sat down to eat the bullock’s heart she turned to the young man, and said: ‘You did not do that all alone, my friend; but, nevertheless, I will keep my word, and to-morrow you shall go your way.’ So they went to bed and slept till dawn.
awoke the young man, and called to him to choose any three things out of her house.

‘I choose,’ answered he, ‘the chest which stands at the foot of your bed; whatever lies on the top of the bed, and whatever is under the side of the cave.’

‘You did not choose those things by yourself, my friend,’ said the ogress; ‘but what I have promised, that will I do.’

And then she gave him his reward.

‘The thing which lay on the top of the bed’ turned out to be the lost princess. ‘The chest which stood at the foot of the bed’ proved full of gold and precious stones; and ‘what was under the side of the cave’ he found to be a great ship, with oars and sails that went of itself as well on land as in the water. ‘You are the luckiest man that ever was born,’ said the ogress as she went out of the cave as usual.  

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Preparation time

less than 30 mins
Cooking time

10 to 30 mins
Serves

Makes 35-40
Recommended by

38 people
Dietary


Vegetarian

I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance. Indeed you can make the dough, wrap it and then leave it in the fridge for up to three days before slicing an baking, although you will need to let these cheese-scented cylinders sit out on a kitchen surface just long enough to get the fridge-chill off them before slicing.


Ingredients

150g/5½oz plain flour
75g/2¾oz parmesan (or similar vegetarian hard cheese), grated
100g/3½oz unsalted butter, softened
1 free-range egg yolk

Method

Mix all the ingredients together – using bowl and spoon, electric mixer or food processor as wished – until a golden dough begins to form a clump.

Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two.

Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without stressing over it, about 3cm/1¼in diameter. Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now wrap this up in a piece of cling film, twisting the cling film at the ends, like a Christmas cracker, and put the roll in the fridge, then proceed in the same way with the remaining half of the dough.

Preheat the oven to 180C/375F/Gas 4 while the dough rests in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily; aim for about 1cm, think fat pound coins or similar.

Arrange on a baking sheet lined with baking parchment and put in the oven for 15-20 minutes, when they should be just beginning to turn a pale gold at the edges.

Remove from the oven, then leave to cool (if you can) before eating.  

Made with a tahini base, this spin on a classic green goddess dressing is amped up with fresh basil flavor. It is entirely plant-based and nut-free, and it can be thrown together in under five minutes and made ahead of time Muay thai. Store it in an airtight container in the refrigerator for up to 5 days and use it as a salad dressing or vegetable dip or drizzle it over grain bowls, roasted or grilled vegetables, and pasta.

Makes 1 cup

1/4 cup tahini
1/4 cup parsley
1/4 cup chives
1 cup fresh basil
Juice of two lemons
1/4 cup olive oil
1/4 cup unsweetened almond milk (Aluminum Windows　or your non-dairy milk of choice)
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Fill a food processor with the tahini, parsley, chives, basil, lemon juice, olive oil, milk, salt, and pepper. Blend until smooth　business centre.

The recipe makes for a thicker sauce—simply add a little more liquid for a thinner consistency.  

Made with a tahini base, this spin on a classic green goddess dressing is amped up with fresh basil flavor. It is entirely plant-based and nut-free, and it can be thrown together in under five minutes and made ahead of time. Store it in an airtight container in the refrigerator for up to 5 days and use it as a salad dressing or vegetable dip or drizzle it over grain bowls, roasted or grilled vegetables, and pasta.

Makes 1 cup

1/4 cup tahini
1/4 cup parsley
1/4 cup chives
1 cup fresh basil
Juice of two lemons
1/4 cup olive oil
1/4 cup unsweetened almond milk (or your non-dairy milk of choice)
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Fill a food processor with the tahini, parsley, chives, basil, lemon juice, olive oil, milk, salt, and pepper. Blend until smooth.

The recipe makes for a thicker sauce—simply add a little more liquid for a thinner consistency.  

Author Notes: My husband turned me into a huge Brussels Sprouts fan with this recipe. He varies it a little each time Dermes, but the result is always delicious.

We were drawn to this recipe because it approaches brussels sprouts in a way we'd never tried before. First, you blanch the sprouts in boiling salted water, and then you coat them in a mixture of olive oil, celery salt, onion and garlic powder, salt and pepper before charring them lightly on the grill. Another toss in the seasoned oil, and they're ready to eat. Grilling the brussels sprouts gives them a nice smokiness, and it really wakes up the flavors in the onion and garlic powders. Of the optional ingredients, we chose to add only the lemon zest and really liked the extra bit of perfume. Kitchenwitchcookie rightly insists that you blanch the sprouts for no more than 5 minutes -- if you like your sprouts a bit firm, as we do, you can get away with a minute or two less. If you don't have an outdoor grill (or if you're making these in the dead of winter), a grill pan will work just fine Dermes.

Serves 2

12 small to medium Brussels Sprouts
1-2 tablespoons olive oil
1/2-1 teaspoons kosher salt
1/2-1 teaspoons cracked black pepper
1/2-1 teaspoons onion powder
1/2-1 teaspoons garlic powder
1/2-1 teaspoons celery salt
1 handful crumbled bacon (optional)
1 teaspoon lemon zest (optional)
1 tablespoon parmesan cheese grated or shreded (optional)

First, clean the sprouts. Trim the cut ends back without interferring with the leaves, and peel any withered leaves off the bulb. Score the bottoms; one cut will suffice.

Then place the sprouts in boiling, salted water for no more than five minutes. NO MORE!

Drain, drizzle with oil and toss in a bowl with the salt, pepper, onion powder, garlic powder and celery salt.

When the sprouts are nice and coated Dermes, place on a hot grill (but keep the bowl handy), turning every four minutes for a total of twelve minutes.

Remove from the grill back to the seasoning bowl and toss to coat with any remaining seasoning.

If desired, add any or all of the remaining three ingredients (bacon, lemon zest, parmesan cheese)