Roasted brussels sprouts with pomegranate molasses (a simplified version of this)
Red cabbage and sesame salad (similar to this, with coriander instead of chives and no carrot or radish)
Potato, mint and edamame salad
Tahini-lemon sauce
Zimtsterne (these take ages to make but keep very well)
S was in charge of Christmas Eve since that is the special day in Germany. We ate cheese fondue (which is apparently traditional) with broccoli, cauliflower, gnocchi, bread pieces.
The last and best thing I made with my mound of cooked white beans. I never usually cook pasta for S as he always cooks it for himself, so he was especially excited about this. And I thought it worked really well. I took a little inspiration from here and here.
1 tbsp oil from sundried tomatoes (or olive oil)
1 small onion, chopped
6 cloves garlic, chopped
1 very small celeriac, peeled and diced into 1 cm dice
1 tsp dried chilli flakes
2 cups white beans
1/2 cup white wine
1/2 cup water or veg stock
5 sundried tomatoes in oil, chopped
enough pasta for 2 people, cooked in boiling salted water until very al dente
4 kale leaves, chopped
1/2 tsp chopped oregano
salt+pepper
Heat oil in a large saucepan. Add onion and garlic and saute until starting to soften, 2-3 min. Add diced celeriac and chilli flakes, cover and cook without browning until softened (about 15 min). Meanwhile cook the pasta (v al dente), drain and set aside. Add white beans, white wine and stock/water to the celeriac pan, heat and cook for 10-15 min. Blend using a wand blender until it is about half smooth, half remaining unblended. Add the sundried tomatoes, pasta, kale and oregano and cook for another 5-10 min. Taste for seasoning and serve in bowls.
I thought this was a triumph. Quick, hearty and warming, with a lovely combination of tastes and textures. Blending up part of the bean and celeriac mixture is the key - it makes a delicious sauce that coats the pasta, while the unblended parts keep it toothsome and interesting.
Since we got here we are eating a lot of simple, warming food: rye bread, butter, yoghurt, honey, tahini, muesli, sunflower seeds, carrots,
chickpeas/lentils, celeriac (cheap and easy to find), parsley root
sometimes; salad, curry, soup.
I made a chunky soup the other day. This time I wanted to make a blended soup. I'd just bought a big bag of carrots so that was part of the motivation. Aside from that, it's a chilly February day so what do you expect?
It's not quite a classic carrot and coriander. It has both fresh coriander leaves and toasty coriander seed. Ginger, garlic, and a little bit of celeriac add some more depth and warmth. A spot of honey magnifies the carrots' sweetness. And I experimented with using tahini to thicken the soup, and was pleased with the results - I just used a little, but it gives a smooth, subtle nuttiness that I like.
(makes approx 5 servings)
~1 tbsp olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 in piece of ginger, peeled and chopped
1 tbsp coriander seeds, ground
1/4 tsp ground cinnamon
1/4 tsp ground turmeric
~6 medium carrots, peeled and chopped into chunks
~3 in piece of celeriac, peeled and chopped into chunks
1 stock cube made up with ~3 cups of water
1/2 tsp honey
lemon juice
salt+pepper
1 tbsp tahini
~2 tbsp chopped fresh coriander
Heat the oil in a large, lidded saucepan. Add the onion and cook for ~10 min, until softened and starting to brown. Add the garlic and ginger about halfway through that. Next add the ground spices and cook until fragrant (~1 min). Add the carrots and celeriac and saute for a few minutes before adding the stock, covering and simmering gently for ~15 min, until the carrots and celeriac are tender. Add honey (be restrained), lemon juice and salt and pepper to taste. Remove a few tbsp of the liquid into a bowl and mix in the tahini. Return this liquid to the pan along with the fresh coriander. Let cool for 10-20 min, then blend until smooth. Taste again to check acidity and seasoning. I've been eating it with a swirl of natural yoghurt on top and a grinding of salt and pepper.
This is so simple I almost wasn't going to bother writing it out. But it was good, and is improving every time I eat it (over a couple of days of keeping it in the fridge). So here we are.
Since we're subletting I haven't really felt like I settled in, foodwise, yet. The kitchen has most everything we need but not all, and I'm conscious of trying not to mess things up. And since we move again soon (to a different sublet) it feels like it would be silly to buy up lots of foodstuff. Not to mention that there is a whole lot of exciting food out there to buy / eat - baked goods especially are making us happy. And there's just a lot of adventuring / work etc to be done, so spending time doing anything very involved in the kitchen doesn't feel quite right. But then again, just eating pasta or salad all the time doesn't feel right either.
This has been my solution: simple curried vegetables, with red lentils to thicken and deepen. No weighing or measuring and minimal effort; but feels hearty and hygge (and yes not much different from that soup - just a few more spices, less varied vegetables and less liquidy).
(Note: partly inspired by our favourite food place discovery since getting here: Grød - all kinds of sweet and savoury porridge (including dal, barley-otto); perfect for a Danish winter and quite near work.)
~1 tbsp veg oil (or olive oil)
2 cloves garlic, peeled and chopped
2 in piece ginger, peeled and chopped
1 onion, peeled and chopped
2 tsp ground cumin
2 tsp ground paprika
1 tsp turmeric
1/2 tsp cayenne
1/2 tsp chilli powder
1/4 tsp cinnamon
few grinds black pepper
1 tsp curry powder
4 medium carrots, peeled and chopped
chunk of celeriac, peeled and diced
~1 cup red lentils
1 veg stock cube made up with 2 cups boiling water
smallish piece of broccoli, washed and separated into florets
~1 tbsp balsamic vinegar
~1 tsp salt
~2 tbsp chopped coriander
brown rice and skyr / yoghurt* to serve
Heat the oil in a medium lidded saucepan. Add the garlic, ginger and onion. Cover and cook until softened and slightly browned. Add the spices and mix / toast for a minute. Add the carrots and celeriac and mix. Add the lentils and stock and stir. Cover and simmer for ~15 min until the veg and lentils are nearly tender. Add the broccoli and simmer for ~5 more minutes. Check everything is done and add vinegar and salt to taste. To serve, mix through some of the coriander and scatter some more on top. We ate with brown rice and some skyr*.
This keeps well to become work lunches etc as well - perhaps even improves with a day in the fridge. Usually I would have added tinned tomatoes to something like this, but (a) I didn't have any, and (b) I found that red lentils+stock work well in their place to create a sauce as well as adding texture and earthy flavour.
*I have been having a bit of a break from veganism since getting here - it's tricky to figure out what is / isn't vegan when there's a language barrier. So I am making the best of it and eating lots of all my favourite non-vegan foods (mostly yoghurt; occasionally cheese / eggs / non-vegan baked goods) - no meat! Hence the skyr - I always loved how natural yoghurt goes with spicy curry and brown rice. But this is just fine without it too.
We live in Denmark now. Since last Sunday. Crikey: nearly a week. After a rush of moving and flying and packing and cases and goodbyes and Christmas and birthday and everything, there we were. It snowed. Amy arrived from Berlin for New Year's Eve - hurrah. We explored a bit. Walking: the Mermaid and the busbies in Amalienborg. 360 degrees of Round Tower. Half-electric bikes to look at the Carlsberg elephant gate. Looks like we can swim and sauna at the harbour baths, but we didn't know in time to achieve it on New Year's Day. Sooo many fireworks.
Discovering supermarkets. Nearest is Rema 1000 (seems to be mid-range), also Aldi; Irma (seems to be more fancy / økologisk). After some foggy outdoor explorations on New Year's Day it felt like enough activity and we went home to create some hygge. With a bag full of red lentils and root vegetables. Soup.
(this served 3 good appetites, with bread, for dinner)
~2 tbsp olive oil (olivenolie)
3 cloves garlic (hvidløg), peeled and chopped
2 medium leeks (porre), sliced
4 medium persillerod (aka petersilienwurzel aka parsley root aka my new favourite thing - seems quite easy to get here; alternatively use parsnips, pastinak), peeled and diced fairly small
6 medium carrots (gulerod), peeled and diced fairly small
1/4 celeriac (knoldselleri), peeled and diced fairly small
2 tsp paprika
1 tsp ground cumin (kommen)
1/4 tsp ground cinnamon (kanel)
1/4 tsp turmeric (gurkemeje)
pinch of cayenne pepper
1 tsp ground thyme (timien)
1 cup red lentils (røde linser)
1 veg stock cube dissolved in boiling water
more boiling water
6 baby pattypan squash, chopped
6 mushrooms (champignon), chopped
splashes of balsamic vinegar (eddike)
splashes of soy sauce (sojasovs)
salt+pepper (salt og peber)
Heat oil in a large lidded saucepan. Add garlic and leeks, cover and cook for a few minutes. Add the chopped root vegetables, cover and cook for a few minutes more until everything is slightly tender and just starting to soften. Add the spices and thyme and stir for a few minutes until you can smell them. Add the lentils and stir, then add the stock and enough water to achieve a consistency a bit runnier than you'd like to end up with (the lentils will absorb some). Turn down low, and simmer for 10-15 min, until the lentils and vegetables are almost tender. Add the squash and mushrooms and cook another 5-10 min, until everything is done. Taste, and add vinegar, soy sauce, salt and pepper to taste. Eat warm with bread (brød). Would be good (perhaps better) reheated the next day, if there is any left. This came out just as I wanted, and really hit the spot. A big pan of it went down real well.
I discovered Petersilienwurzel the first time I went to Germany with S, and was instantly intrigued: it's like parsley (+S loves parsley), but it's a root not a leaf. I didn't get to try it that time, but I bought some seeds and tried to grow them back in Norwich. No success.
While M was here we took her to Wegmans to stock up on Thanksgiving in a tin (based on a conversation with our Bostonian friend N, most traditional Thanksgiving dishes involve combinations of things out of tins). She ended up with a good selection - some things Thanksgiving-y (tin-shaped cranberry jelly, tinned pumpkin); also other American / local specialities (Boston brown bread in a tin). While there, S+I accidentally ended up in the produce section, where we came upon chestnuts (kurigohan happened, and it was fiiiinnne), elephant garlic, celeriac, and, resplendent beside said celeriac, petersilienwurzel! Wegmans truly does have EVERYTHING!
We roasted some in chunks with a mixture of other roots (carrots, celeriac, beetroot) and tofu, and it was really delicious - incredibly sweet (reminiscent of parsnip; they are quite closely related), with a delicate, slightly parsley-y / perhaps more parsnip-y taste.
After chatting with S's Austrian friend L, and eating her excellent vegetable strudel and beetroot, horseradish and caraway salad (from her grandmother's recipes), I decided to also follow her / her grandmother's suggestion for petersilienwurzel and grate it with carrot and apple. I threw in a few other things too, and it ended up a really yummy Winter salad - juicy and fresh and sweet.
5 small petersilienwurzel (parsley root), peeled and grated (celeriac is a good alternative / addition)
3 medium carrots, peeled and grated
1 medium apple, cored and grated
1-2 tbsp cider vinegar
1-2 tbsp olive oil
salt and pepper
~1 tsp chopped chives
handful of raisins (preferably golden)
handful of pecan pieces
Grate the petersilienwurzel (and/or celeriac), carrots and apple into a medium bowl. Add the cider vinegar, olive oil and seasoning (quickly, to avoid browning) and toss. Add the chives, raisins and pecans and toss. Ideally eat straight away, but it keeps OK in the fridge for a few days (consider just adding the pecans last minute if you want to serve it later).
We ate pasta with a creamy celeriac sauce at a place called Fressen in Toronto, years ago now (the restaurant has since been reinvented... but the celeriac sauce has survived on their menu). I didn't immediately realize quite how much S had fallen in love with it, but he had. So ever since we have been recreating versions - cooked celeriac, pureed and mixed through pasta. For this one, I cooked the celeriac just like this, before blending to a smooth puree.
1-2 tbsp olive oil
1/2 a medium celeriac, peeled and chopped into ~1 cm dice
3 cloves garlic, peeled and chopped
1 tsp dried thyme
salt+pepper
~2-3 tbsp fake milk (used almond)
enough dried pasta (twists or penne, used brown) for two people
Heat the oil in a medium, lidded saucepan then add the celeriac, garlic and thyme. Cover and cook for ~25 min, stirring occasionally. Meanwhile boil a big pan of salted water and get the pasta on. When the celeriac is tender, soft and a little sticky, take off the heat, taste and season, then transfer to a blender cup. Blend until smooth, adding fake milk to achieve the desired creamy pasta-sauce consistency. Taste to check seasoning. Drain the pasta when done, then return to the pan and toss with a little olive oil. Mix the celeriac sauce with the pasta and eat. If you like mix in chickpeas as well.
A good version. Happy to make pasta for S: he loves it so. The celeriac has a remarkable intense taste and creamy texture and this recipe brings both out beautifully while remaining simple, warming and satisfyingly comforting. Perhaps this celeriac sauce would make an interesting substitute for the white sauce in lasagne?
I kept a few chestnuts back from my last chestnut-cooking foray. Then started brewing up this recipe for soup. I might have used celeriac (or maybe celery) instead of celery seed if I had it, but the celery seed was quite effective as an essence of celery.
6 medium-large chestnuts
1-2 tbsp olive oil
1 small onion, fairly finely chopped
1/4 tsp celery seed
1/4 tsp anise seed
few grinds of white pepper
1/4 cup champagne (or white wine)
1/4 cup apple sauce (would have used fresh apple but had none)
1 bay leaf
~1/2 tbsp chopped parsley (and more for garnish)
1 cup veg stock
salt
Submerge the whole chestnuts in boiling water and leave for ~30 min. Cut each in half and remove the outer shell and as much of the inner shell as you can, then resubmerge in boiling water for another 10 min or so before removing the rest of the skin (which can be a right fiddle - don't do this in a hurry).
Once the chestnuts are peeled, heat the oil in a medium saucepan, add the onion and cook gently for a few minutes, until softened and transparent but not coloured. Grind the anise and celery seeds then then add to the pan, stirring until fragrant (~ 1 min). Add a little white pepper, the champagne, apple, bay, parsley, peeled chestnuts and stock, bring to the boil and then simmer gently for ~30 min, until the chestnuts are soft.
Remove the pan from the heat, transfer the contents to a blender and blend until very smooth. Taste for seasoning and add salt to taste. Reheat gently to serve, and sprinkle with a little chopped fresh parsley.
Very creamy and satisfyingly savoury. If I had more chestnuts perhaps I'd have added a few more and / or scaled up the recipe - this made just about enough for a taster for two, but not much, and it could have been a tad thicker / more chestnutty.
Wanted a straightforward, easy way of doing celeriac. Celeriac goes great with garlic and thyme, so that was that. Would be good on its own, or with other herbs, though.
1 medium celeriac, peeled and chopped into 1cm dice
2 cloves garlic, peeled and finely chopped
1 tsp dried thyme (or fresh, if available)
salt+pepper
2 tbsp olive oil
Heat oil in a lidded saucepan. Add garlic, thyme and celeriac and toss. Cover and cook for ~25 min, or until celeriac is tender. Season to taste and cook uncovered for ~5 more minutes.
This was quite successful. We both liked it and it was nice and low maintenance.
Note: also works well with a mix of carrot and celeriac, or just carrots, or parsnips (add cumin as well as thyme).
We have lots of celeriac right now. I love the stuff: it's one of the most wonderful and versatile vegetables, in my opinion (despite being ugly as hell): great taste and texture, lovely raw in salads, souped / pureed, roasted, boiled with lentils, I could go on... Grandma and I bought one recently and made a soup, mixed it with potatoes for mash on a shepherd's pie, blanched and pan-fried some with parsnips, made a salad with apple...
2 oz margarine
1 medium onion, finely chopped
110g / 4 oz celeriac, peeled and roughly chopped
15g (1/2 oz) dried porcini mushrooms, soaked for 20 minutes with 150 ml (1/4 pint) boiling water
290 ml (1/2 pint) water
200 ml fake milk (subbing this and vinegar for creme fraiche)
1 tsp cider vinegar
2 tsp dried thyme
salt and pepper
'prepared fresh ground' horseradish (the stuff you buy in a jar in the fridge section) to serve
Melt the marg in a large saucepan and add the onion and celeriac. Cook, covered, for about 20 min without colouring. Add the porcini soaking liquor, chop the porcini and add, along with the water and thyme. Cover, bring to the boil and simmer gently for 15-20 minutes or until the veg are all tender. Cool slightly, then liquidise.
Add the soy milk and vinegar and taste for seasoning. Reheat gently and serve swirled with horseradish.
This is interesting. Rich, earthy flavours. S thought I was cooking meat!?! Can't decide whether the porcini or the celeriac dominates, perhaps that means it's perfectly balanced? I felt like the horseradish really brought it to life - strongly suggest adding it (full disclosure: I'm loving horseradish in everything right now).
If making this again in future, I might just use some of the dried mushroom powder I have - would save the whole soaking / chopping mushrooms bit and be a great use for them. I doubled the recipe and used a 25g packet of porcini from TJ's, and one small celeriac (still got 2 large ones left to use!).
80g hazelnuts 200g puy lentils 700ml water 2 bay leaves 4 sprigs fresh thyme 1 small celeriac, peeled and cut into 1cm chips Juice of 1 lemon Salt and pepper 4 tbsp olive oil 3 tbsp hazelnut oil (didn't have - used more olive instead) 3 tbsp cider vinegar 6 tbsp fresh mint, leaves picked and washed (used some dried from fridge instead)
Preheat the oven to 140C/275F/ gas mark 1. Scatter the hazelnuts over a baking tray and roast in the oven for 15 minutes. Remove from the oven, set aside to cool down, then chop roughly.
Put the lentils, water, bay leaves and thyme sprigs in a small saucepan. Simmer for 15-20 minutes, or until the lentils are al dente, then drain into a sieve. Remove and discard the bay leaves and the woody sprigs.
Meanwhile, in a large saucepan, bring plenty of water to a boil, drop in the celeriac, along with the lemon juice and some salt, and simmer for 12 minutes, or until just tender. Drain.
In a large bowl, mix the hot lentils (make sure they don't cool down - lentils soak up flavours much better when they're piping hot) with the olive oil, two tablespoons of the hazelnut oil, the vinegar, a few grinds of black pepper and plenty of salt. Add the celeriac, stir, taste and adjust the seasoning as necessary.
If you're serving this straight away, stir in half the mint and the hazelnuts, then pile in a big heap on to a suitable serving dish. Drizzle the remaining hazelnut oil over the top, then garnish with the rest of the mint and nuts.
If you're planning on serving it cold, wait for the lentil and celeriac mixture to cool down, taste again, then make a final adjustment to the seasoning. Add the rest of the hazelnut oil, the mint and the nuts just as you do when serving it hot.
Was pretty tasty. Liked the other one I made better (with the crisp celeriac and sweet apple), but this was good too, and quite different.
Then baked a turban squash whole as it was too tough to cut uncooked. Stabbed it quite a lot as I thought it might explode. Baked at 350F for about an hour.
Squash puree
With nutmeg, almond milk, fake butter and s+p.
Squash, sweetcorn and ginger soup
Fried an onion, garlic and ginger in olive oil. Added baked squash (scraped out of shell) and 900ml of veg stock. Cooked a little to defrost stock, then added couple of handfuls frozen sweetcorn. Cooked 5 min or so, then allow to cool a little, seasoned, and liquidised. Added some almond milk. Taste to check seasoning.
We had a mixture of traditional and not so traditional stuff for christmas lunch. It was just me and seb so it was pretty easygoing.
For pre-snacks we had some dehydrated veg chips that had been dehydrating overnight in our new dehydrator...
Some root veg: carrot, beetroot, sweet potato. Peeled and then either sliced v thinly with peeler or slightly thicker with knife. Blanched some in the steamer and put others out raw - trying out different treatments. Also did some tomatoes, some kale and some apple and banana, just laying them out as they were.
The apple, banana and tomato probably came out best. The other stuff dried out ok but didn't taste so amazing. Think that blanching was a good move. And it would prob be good to toss the slices / kale pieces in a little oil and salt before drying.
After presents and family phone calls we went to work in the kitchen...
First up was a celeriac and apple salad - followed Yotam Ottolenghi's recipe here:
Could add a handful of chopped walnuts and a few baby leaves. Serves four to six. 120g quinoa 3 tbsp white-wine vinegar 2 tbsp caster sugar 1 tsp salt 1 red onion, peeled and sliced very thinly (used half a large one) 60ml rapeseed oil (used olive) ¼ head celeriac (250g after peeling and slicing) (used half a small one) 60ml lemon juice 2-3 granny smith apples (350g after coring and slicing) (used 2 1/2 gala) 2 tsp poppy seeds 1 red chilli, sliced thinly on an angle 15g coriander leaves, roughly chopped (didn't have any so left them out)
Bring a small saucepan of water to a boil, add the quinoa and simmer for 10 minutes. Drain into a fine sieve, run under cold water and then shake well to remove all the water. Leave to cool down.
While the quinoa is on the go, put the vinegar, sugar and salt in a medium mixing bowl and whisk to dissolve. Add the onion and, using your hands, rub the liquid into it. Add the rapeseed oil, stir and set aside to marinate.
Peel the celeriac, cut it into 3mm thick slices and then cut the slices into long, 3mm-wide strips. Place these at once in a large mixing bowl, along with the lemon juice, and stir well – this will help prevent discoloration. Quarter the apples, remove and discard the cores, and cut the fruit into matchstick-shaped pieces similar to the celeriac. Add the apple to the celeriac bowl and stir well, so it, too, gets a protective coat of lemon juice. (The apples and celeriac can also be cut using a mandolin or a food processor.)
To finish, add the onion and any juices from its bowl to the apple and celeriac mix, then stir in the cooked quinoa, poppy seeds, chilli and coriander. Taste and add extra salt, sugar or vinegar, if you need them – you're aiming for a pungent, sweet and sour flavour.
Next parsnips - did a version of Delia's mustard and maple glazed ones (from Delia Smith vegetarian collection):
1lb parsnips
1 tbsp olive oil
2 tsp maple syrup and 2 tsp wholegrain mustard, mixed.
Heat oven to 475F (might use a little less hot next time). Put baking tin with oil in it in to pre heat.
Top, tail and peel parsnips and chop into wedges 1-2 cm square and 4-5cm long. Try and err on the chunky side. Put in steamer and sprinkle with salt. Steam for 6min.
Take tray from oven and put over a direct heat. Add the parsnips (careful, they spit). Baste them with the hot oil, then put pepper on top and put in oven for 25min.
Coat parsnip pieces with mustard and maple mix and put back in oven for 5-10 min. Serve immediately.
Two versions of brussels sprouts - first (and best) was the roasted with maple syrup classic - did them with hazelnuts this time, though they were just as good without. The other was with chestnuts and panfried (cross 4oz chestnuts and roast at 400F for 10min and peel straightaway; peel and halve 8oz sprouts and cook in a little olive oil for 17min; add chestnuts and cook 20min; add 2tsp veg stock, 2 tsp sugar, 2tsp cider vinegar and cook 10min), but the chestnuts were hard and not good - the panfried sprouts were pretty good though - similar texture to the roasted ones.
Also had bean stuff I made yesterday, and cranberry sauce, which had gelled amazingly well and tasted wonderful (note, tasted a bit like rose - perhaps contaminated bowl - which was interesting - in future could do this on purpose) - impressed with how quick and easy yet tasty that one was.
Can't really see anything, but L-R there's celeriac salad, brussels sprouts with maple, brussels sprouts with chestnuts, parsnips, bean stuff and cranberry sauce. We had it with water as we'd run out of juice. I realised at the end that everything (except the beans) had some sweetness added to some extent - I guess I like the sweet-sour / sweet-earthy playoffs, but perhaps should have gone for a bit more variety and less sugar? The celeriac salad was really good, and a half quantity would be plenty for the two of us (which would halve the time spent slicing). The parsnips were good but a little burnt - need to make sure pieces are chunky, and I'm not sure the glaze really added anything. The bad chestnuts were a shame, and generally that dish was good but the roasted ones were similar and better (hazelnuts definitely optional). The beans didn't really fit that well (and were better warm), although I guess it was good to have something less sweet.
For pudding the main option was Christmas cake, which I decorated last night (alternatives being clementines and mince pies) - see here for recipe:
Can't really see anything, but L-R there's celeriac salad, brussels sprouts with maple, brussels sprouts with chestnuts, parsnips, bean stuff and cranberry sauce. We had it with water as we'd run out of juice. I realised at the end that everything (except the beans) had some sweetness added to some extent - I guess I like the sweet-sour / sweet-earthy playoffs, but perhaps should have gone for a bit more variety and less sugar? The celeriac salad was really good, and a half quantity would be plenty for the two of us (which would halve the time spent slicing). The parsnips were good but a little burnt - need to make sure pieces are chunky, and I'm not sure the glaze really added anything. The bad chestnuts were a shame, and generally that dish was good but the roasted ones were similar and better (hazelnuts definitely optional). The beans didn't really fit that well (and were better warm), although I guess it was good to have something less sweet.
