Joanna Bloomfield

Artichoke Caponata

Issue 35 of Dish Magazine, April - May 2011 Edition

Although traditionally made with Eggplants, Artichokes make a great variation on this Sicilian dish!

Oliebollen

Oliebollen, the Dutch version of doughnuts, is literally translated as "oily balls". They are said to have been first eaten by Germanic tribes in the Netherlands during the Yule, the period between December 26 and January 6.

The Germanic goddess Perchta, together with evil spirits, would fly through the mid-winter sky. To appease these spirits, food was offered, much of which contained deep-fried dough.

It was said Perchta would try to cut open the bellies of all she came across, but because of the fat in the oliebollen, her sword would slide off the body of whoever ate...