Winter nut

small head of cooked broccoli • small head of cabbage • Mixed nuts • olive oil (about 90 ml) • balsamic vinegar (about 45 ml) • salt

almonds (200 grams) • good-quality honey • sesame seeds (70 grams)

melted sheep and goat’s milk butter (about 300 grams; see explanation below) • blanched almonds (about 180 grams) • powdered sugar (about 55 grams) • brandy (about 25 ml) • all-purpose flour (about 500 grams) • baking powder • Powdered sugar for dusting, or you can cover them with chocolate (instructions for chocolate coating in another post)

large zucchinis (over 10 oz each / over 300 grams each) • shredded cheese (about 7–9 oz / 200–250 grams) • almond flour (about 5–7 oz / 150–200 grams) • eggs • Salt and pepper • Plenty of fresh dill, finely chopped • little mint or basil • onion, very finely chopped (optional: can skip if using onion powder) • Optional: garlic powder and onion powder • Oil • ▪️ Lemon ▪️ Yogurt / spicy cheese dip / sour cream / crème fraîche

For the cheesecake crust • plain tea biscuits or digestive cookies (I used half tea biscuits, half digestive) • unsalted butter, melted • For the Nutella filling • mascarpone cheese • Nutella or other hazelnut spread • For the hazelnut praline glaze • heavy cream (35% fat) • hazelnut spread (Nutella or similar) • round springform pan, 9-10 inches (24-26 cm) in diameter • For decoration, chocolate wafer

Brussels sprouts, washed, trimmed, leaves separated • salt (for the pot) • garlic, finely chopped • small shallot or yellow onion, finely chopped • Zest of 1 lemon • Juice of 1 lemon • honey or maple syrup • Dijon mustard • extra virgin olive oil • Freshly ground black pepper, to taste • dried raisins or dried cranberries • raw almonds, whole, toasted and chopped or sliced

all-purpose flour (about 250 grams) • chocolate hazelnut spread (about 600 grams) • eggs • Butter, for greasing the pan

eggs • sugar (about 110 grams) • cornstarch (about 65 grams) • baking soda • cocoa powder (about 35 grams) • flour (about 20 grams) • melted butter (about 50 grams) • heavy cream, whipped (35% fat) • chestnut cream (about 320 grams) • Cocoa powder for dusting • boiled and peeled chestnuts • water (about 500 grams) •

plain yogurt (about 500 grams) • sugar (about 500 grams) • coarse semolina (about 500 grams) • baking soda • brandy or, even better, amaretto • blanched almonds, coarsely ground (about 250 grams) • sugar (about 600 grams) • water • cinnamon stick • whole cloves

unsalted butter (440 grams) • all-purpose flour (700 grams; you may need a little more. The dough should not stick to your hands) • powdered sugar (110 grams) • egg yolks • blanched and toasted almonds (200 grams) • brandy • baking powder • powdered sugar (1/2 kilogram) • vanilla sugar or 2 teaspoons vanilla extract • Cornstarch, rose water

all-purpose flour • olive oil (355 ml) • unsalted butter, at room temperature (340 grams) • egg yolks • powdered sugar (120 grams) • espresso cup brandy (about 2 ounces or 60 ml) • baking soda • vanilla sugar or 2 teaspoons vanilla extract • finely chopped almonds (180 grams) • rose water (120 ml) • powdered sugar, for dusting (180 grams)

melted unsalted butter (about 300 grams) • powdered sugar (about 110 grams), plus more for dusting • all-purpose flour (about 600 grams) • baking powder • Zest of 1 lemon • Zest of 1 orange • Zest of 1 mandarin • brandy (about 30 ml) • unsalted shelled pistachios (about 130 grams)

sugar (200 grams) • Zest of 1 orange • olive oil (180 ml) • ground cinnamon • ground cloves • baking powder • baking soda • orange juice (480 ml) • all-purpose flour (375 grams) • raisins (optional) • coarsely chopped walnuts (optional) • vanilla extract •

unsalted butter, at room temperature • sugar • / 250 grams) raw hazelnuts, ground into a powder • / 400 grams) all-purpose flour • vanilla powder • Rose water • Powdered sugar

high-quality unsalted butter • olive oil • whole raw almonds • granulated sugar • egg yolks • brandy, raki, or amaretto liqueur • vanilla extract or 2 vanilla tubes • heaping teaspoon ground cinnamon • ground cloves • (about 850 grams) self-rising flour • baking powder

roasted hazelnuts • all-purpose flour (about 345 grams) • salt • heaping teaspoon baking powder • eggs • margarine • Zest of one large unwaxed orange • sugar (about 300 grams) • (3.5 oz/100 grams) semisweet chocolate chips

walnut halves (about 120 grams) • sesame seeds (about 110 grams) • black sesame seeds (about 20 grams) • unsalted butter, softened (about 180 grams) • granulated sugar (about 180 grams) • large egg • vanilla extract • baking powder • salt • all-purpose flour (about 260 grams)

unsalted butter (750 grams) • powdered sugar (150 grams) • all-purpose flour (500 grams) • almonds (100 grams) • vanilla • baking powder • brandy • baking soda • Powdered sugar for dusting

self-rising flour (about 250 grams) • baking powder • butter or margarine (about 225 grams) • sugar (about 300 grams) • chopped walnuts (about 100 grams) • eggs • green apples • espresso cup brandy (about 2 ounces or 60 ml) • milk (about 120 ml) • vanilla pods or 2 teaspoons vanilla extract • ground cinnamon • ground cloves •

all-purpose flour (about 900 grams) • unsalted butter, softened (about 500 grams) • powdered sugar (about 220 grams) • vanilla powder or 2 teaspoons vanilla extract • roasted almonds, chopped (about 200 grams)

mixed sheep and cow's milk butter (600 grams) • roasted almonds (250 grams) • baking powder • vanilla sugar • powdered sugar (220 grams) • brandy (60 ml) • all-purpose flour (about 1200 grams)

small glass jar of hazelnut spread (such as Nutella) • eggs • all-purpose flour (about 250 grams)

walnuts (about 300 grams) • sugar (about 25 grams) • unsalted butter (about 340 grams) • phyllo dough • cold water (about 600 ml) • sugar (about 600 grams) • lemon juice (about 45 ml)

baklava or Beirut-style phyllo dough • shelled pistachios (about 21 oz/600 g; 2 1/2 cups/17.5 oz/500 g for the filling, 2/3 cup/3.5 oz/100 g for garnish) • –2 1/4 cups unsalted butter (about 14–18 oz/400–500 g) • dry toast or rusks • ground cinnamon • ground cloves • sugar (to blend with the spices and toast in a food processor) • small cups sugar (about 3/4 cup/150 g) • small cup honey (about 1/4 cup/80 g) • small cups water (about 3/4 cup/180 ml) • lemon peel plus 1 1/2 tablespoons lemon juice • vanilla extract

phyllo dough (1 kg) • coarsely ground pistachios (1 kg) • cinnamon • ground cloves • butter (about 450 grams) • whole • sugar (about 1.2 kg) • water (about 950 ml) • corn syrup or honey (about 120 ml) • little vanilla extract or 2 strips lemon peel or 2 tablespoons cognac or brandy

phyllo dough (1 kg) • unsalted butter (about 900 grams) • walnuts (1 kg) • ground cinnamon • ground cloves • Zest of 1 lemon • sugar (about 800 grams) • honey (about 340 grams) • water (about 710 ml) • Lemon peel

phyllo dough • finely chopped walnuts (about 750 grams) • olive oil (about 180 ml) • sugar (about 150 grams) • ground cinnamon • ground cloves • small bag whole cloves • honey (about 240 ml)

phyllo dough (1 kilogram) • sugar (about 200 grams) • walnuts, shelled and coarsely chopped (about 700 grams) • Cinnamon • Toasted sesame seeds • Oil or butter • sugar (about 800 grams) • water (about 950 ml) • lemon slices • cinnamon stick

white sugar (about 600 grams) • water (about 480 ml) • lemon juice • thin phyllo dough for desserts (about 500 grams) • walnuts (about 300 grams) • raw pistachios (about 100 grams) • plain dry breadcrumbs (about 100 grams) • goat or sheep butter (about 250 grams) • sunflower oil (about 150 grams) • ground cinnamon • ground cloves • ground nutmeg

phyllo dough (about 500 grams) • red apples • packed brown sugar (about 100 grams) • vanilla sugar • water (about 100 grams) • cornstarch • walnuts, finely chopped (about 120 grams) • brown sugar • ground cinnamon • unsalted butter, melted (about 100 grams) • sunflower oil (about 50 grams)