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Want to recreate that Michelin-starred feeling at home? Starred chefs Marco Campanella and Piero Roncoroni share five simple, straightforward tricks to add more flavour, colour and style. Rome (dpa) – Two stars and Chef of the Year 2025 in the GaultMillau Guide – Marco Campanella, 33, is one of the most exciting upcoming chefs in Europe. You can say the same of Piero Roncoroni, also 33, who was awarded the rare Green Star by the Michelin Guide for his vegetarian cuisine at Osteria des Centro in Lugano. Both are from Ticino and share a virtuoso ability to compose new worlds of flavour, filled with an aromatic dance of textures and always beautifully presented for the eye. But what about us at home? Well, we may not yet be in the Michelin Guide but here are five ways we can improve our cooking game – starting with not teraing open a pack and dumping it into a pot. Try these tips from the pros – they don't require any new equipment, exotic ingredients or special skills. More flavour and colour – here's how The biggest flavour killer? "Too hot, too short, too fast," says Campanella. Only at temperatures around 160 to 180 degrees Celsius can the full potential of the ingredients unfold with all their nuances. Above 200 degrees, food quickly becomes bitter, and vegetables in particular lose their colour and vitamins. Slow roasting, braising and gentle sautéing, on the other hand, make a big difference in terms of both taste and appearance. Haste is a poor cook in gourmet cuisine. A tomato sauce should simmer gently for at least an hour, meat needs three and a half hours in the oven, and vegetables up to two hours. "Time and patience are the most important ingredients," Campanella and Roncoroni agree. Many professional recipes also often specify too high temperatures. So turn down the heat and wait longer. If you take on any of these suggestions, this is the most important rule. Use herbs and spices right Campanella keeps it simple when it comes to spices, especially with meat. "A little salt, pepper or paprika powder is enough." For more umami, he relies on high-quality miso paste. Roncoroni seasons his winter vegetables with a little garam masala, turmeric or ginger. His secret tip is shio koji, a Japanese seasoning paste made from fermented rice. "It makes vegetarian dishes incredibly well-rounded, deep and elegant." Always add herbs such as rosemary, thyme or basil at the end – don't heat them any further, otherwise they lose their aroma. Finely chopped chives add a fresh, decorative touch without being overpowering. Stock cubes, seasoning powders or sauces with flavour enhancers are a no-go for both Michelin-starred chefs and should be banned from every kitchen. Pick ingredients like a Michelin-starred chef Michelin-starred chefs repeatedly emphasise: regional, seasonal, fresh from the market and, if possible, organic – and they mean it. Because aromatic, crisp fruit and vegetables have travelled short distances, are bright in colour, still have soil on them, including their green parts such as carrot tops. So if it is winter where you are, turnips, beetroot, parsnips, potatoes, celery and leeks are full of nutrients so are the best choice. Imported goods are not only expensive and may be contaminated with pesticides – they are also often tasteless. "Leave them alone!" say the professionals. It goes without saying, "When it comes to meat and fish, you should know exactly where it comes from and make sure it is of the highest quality," says Campanella. "Out of respect for the animal." Fat is and remains the best flavour carrier. Both chefs swear by generous amounts of high-quality olive oil and only use butter in certain sauces. Make everything yourself Tear open the bag and dump it in the pot? Unthinkable for a Michelin-starred chef. They make all parts of the meal themselves and say this is usually neither difficult nor time-consuming. "Fresh pasta dough made from 500 grams of flour, 100 grams of semolina and 300 millilitres of water is quick to knead," says Campanella. "Then roll it out thinly, cut it into strips and cook it in salted water for a few minutes." Roncoroni conjures up a delicious vegetable broth from vegetables he has in stock, such as onions, celery, beetroot, bay leaves, cloves and peppercorns, which he uses for all sorts of things. This is about more than just taste. "Highly processed ready-made products usually consist of inferior ingredients and also prevent us from building a relationship with food." The only exception: tinned tomatoes, for which Campanella relies on a famous Italian brand. And to take things to the next level, try bread made from your own sourdough. It takes a little practice, but it's a definitely a game changer. Decorating and serving For Roncoroni, cooking is love, dedication and mindfulness. In addition to technique and talent, emotions are crucial, and these should be made tangible when enjoying food. Space, light and atmosphere all play an essential role. "Make your meal beautiful. Start with the tableware. Dark, beautifully shaped ceramics will make your creations shine." He advises treating the plate as a canvas and placing the individual components on it in delicate portions, finely or wafer-thinly cut. "Play with colours, use tools such as tweezers. Think of it as a work of art and yourself as an artist, follow your intuition." Last of all, dot on some sauce, fresh herbs, perhaps some lemongrass. Done! Now just dress up, light some candles and think beautiful thoughts. Everything is ready for your meal, a true feast for the senses. The following information is not intended for publication dpa/tmn osf bzl cwg cja xxde arw

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Berlin (dpa) – Try baking this apple cake – though it works well with other fruit too – the possibilities are practically endless. You can even bake it without using refined sugar. Susann Kreihe, recipe and cookbook author from Germany, has created a recipe for a sunken apple cake, one of a series of her recipes on low-sugar baking. Ingredients for a 22 cm springform cake tin: 150 g butter, plus more for greasing the tin 100 g flaked almonds 1 kg soft apples (e.g. Boskop) Half an organic or unwaxed lemon 1 pinch of salt 100 g date paste (see below) 4 eggs (size M) 250 g spelt flour type 630 1 packet baking powder (16 g) 50 ml milk Method Preheat the oven to 180 degrees Celsius, top/bottom heat.Grease the springform pan with butter, remove 3 tablespoons of the flaked almonds and set aside. Sprinkle the rest over the pan. Clean, wash, peel and halve the apples. Remove the cores from the halves and make several lengthwise cuts on the top. Wash the half lemon, pat dry and finely grate the zest from the peel. Squeeze the lemon juice and drizzle over the apples. Then cream the butter and salt in a food processor. Mix in the date paste and lemon zest. Add the eggs one at a time and stir for 1 minute after adding each one. Mix the flour and baking powder and sift over the mixture. Finally, pour in the milk and mix all the ingredients briefly on medium speed. Pour the batter into the springform pan and press the apple halves into the batter about 2 cm deep with the scored sides facing up. Sprinkle the 3 tablespoons of flaked almonds over the apples.Bake the apple cake in the lower third of the preheated oven for 40–45 minutes. Remove from the oven, allow to cool and then remove from the tin. Slice and serve once the cake is completely cooled. Make date paste in advance: Soak 400 g pitted dried dates in 200 ml water for 2–3 hours. Place older or harder dates in warm soaking water. Then purée finely, pour into a sterilized screw-top jar, seal tightly and store in the refrigerator. The paste will keep for at least 2 months. Alternatively, you can also use dried apricots. You can also make the cake using other fruits as a garnish, such as raspberries or plums – or, depending on the season, frozen berries or frozen mango taste great too. The following information is not intended for publication dpa/tmn eut xlt cwg tsn xxde arw

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You can bake delicious cakes and cookies without having to use refined sugar. Most alternatives are perfectly sweet, from fruit to rice syrup – and they are better for your body, too. Berlin (dpa) – You don't always have to use the amount specified in the recipe. Pastries can taste sweet even with less sugar in the dough. "Rather than using the amount specified in the recipe, for example 100 grams of sugar, 75 grams is often enough," says German recipe developer and cookbook author Susann Kreihe. Totally cutting out all the granulated sugar specified in a recipe is not a good idea though, she says, as sugar not only adds flavour, but also loosens the dough and ensures a smooth consistency. "The problem with granulated sugar is that it can be addictive," says professional nutritionist, author and blogger Sabine Voshage. And that often has disadvantages. ANyone who regularly consumes large amounts of sugar has an increased risk of obesity and tooth decay. "Too much sugar also upsets the balance of the intestinal flora," says Voshage. It promotes the growth of unwanted bacteria, potentially causing flatulence, diarrhoea or constipation. Use dried dates as a sweetener instead But you don't necessarily have to use sugar when you bake. "There are several alternatives for sweetening dough," says Voshage. Try using dried dates. You chop the dates into small pieces and soak them in water then purée them with water into a paste. Recipe for biscuits with date paste If you want to try using date paste in your homemade cookies, Voshage has this recipe: Make date paste using 100 grams of dried dates and 70 millilitres of water. Then take: 150 grams of spelt flour type 630 100 grams of ground almonds half a packet of cream of tartar baking powder two pinches of natural salt 100 grams of hard organic butter Put everything in a bowl and knead into a smooth dough using the dough hook attachment on a hand mixer. Cover the dough and chill for 30 minutes. Then roll out to a thickness of about four to five millimetres. Cut out biscuits in various shapes and place them on a baking tray lined with baking paper. Bake in a preheated oven at 180 degrees Celsius top/bottom heat for about 15 minutes. There are other alternatives to sugar beyond date paste – but check the weights involved. "If a recipe specifies a certain amount of table sugar as a baking ingredient, this amount cannot always be replaced one-to-one with another sweetener," says Kreihe. Sadly, there are no exact conversion tables so ideally, look for a recipe with the sugar alternative already added in, or create one yourself, though that may involve some experimenting. Other sugar alternatives Sugar alternatives that can be used to sweeten dough when baking include Dried figs: You can use dried figs can be used to make a paste similar to that made from dried dates, which can be used for sweetening, Voshage says. Apples: Peel sweet apples, remove the cores, cook until soft and then purée. "This creates an apple purée that tastes sweet but does not contain any sugar," says Kreihe. Bananas: Mash the banana with a fork. "The browner and therefore riper a banana is, the sweeter it tastes," says Voshage. Coconut blossom sugar: Coconut blossom sugar, extracted from the dried and ground nectar of coconut palm blossoms, has a light brown colour and a caramel-like taste. "It gives the pastry a special aroma," says Kreihe. Birch sugar (xylitol): Birch sugar is similar in sweetness to sugar, but significantly lower in calories. "In many recipes, sugar can be replaced by birch sugar in a ratio of one to one," says Voshage. Rice syrup: Rice syrup can also be used to sweeten dough. However, Kreihe says the sweetness of this white syrup, which originated in Japan, is slightly lower than that of sugar. But be careful: if rice syrup is used as a sugar substitute, reduce the amount of liquid in the dough accordingly. Honey: You can replace some of the sugar with honey when baking. But dough in which you use honey instead of sugar browns more quickly during baking. "Keep an eye on the degree of browning," says Kreihe. Agave syrup: You can also use agave syrup instead of sugar in baking. It is sweeter than sugar. However, it has a similar calorie content to sugar and Germany's Federal Centre for Nutrition recommends using agave syrup only rarely. The following information is not intended for publication dpa/tmn eut bzl cwg tsn xxde arw

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Obsessive beauty obsession, exploding models and a sexually transmitted virus with deadly consequences: Ryan Murphy’s lurid new blend of crime, thriller and body horror with Bella Hadid is pure extreme. Ashton Kutcher discusses the shock and awe of "The Beauty". London (dpa) – Supermodel Bella Hadid tensely totters down a Paris catwalk, sweaty and jittery. She suddenly hurls herself into the audience, grabs a bottle of water from someone, drinks frantically, then bolts. After a leaving the fashion show in a hurry, she attacks paparazzi and people dining at a restaurant, before police ultimately surround her. But there's no arrest – Hadid suddenly explodes. The series opens with this shock scene, and things barely slow down afterwards. Ryan Murphy, the star producer and writer behind "Nip/Tuck", "Glee" and "American Horror Story", is embracing body horror with his latest series "The Beauty", now streaming its first three episodes on Disney. The cast includes Evan Peters, Rebecca Hall, Antony Ramos, Jeremy Pope and Ashton Kutcher, who is returning to the role of an ice-cold villain after a three-year acting hiatus. "I think everyone's probably someone's villain," Kutcher told dpa in London. "I didn't approach the character as a villain. You approach the character and you try find out what they want, what they desire, what they're willing to do to get that. And then you start breaking that apart." Kutcher plays a ruthless tech billionaire behind the so-called Corporation which has developed a secret serum that lets ordinary people attain their desired ideal of beauty. The miracle cure has dramatic side effects, however. Patients carry a deadly virus that can be transmitted, including through sexual contact, that makes them aggressive. After several supermodels die in similar fashion, FBI agents Cooper Madsen (Peters) and Jordan Bennett (Hall) investigate the mystery. Their trail through Paris, Venice, Rome and New York quickly puts them in danger. Meanwhile a hitman with a taste for yacht rock, especially the songs of Christopher Cross, is trying to cover up signs of infection so that The Corporation can avoid negative headlines ahead of the serum’s launch. Ramos plays the assassin, a kind of James Bond villain. "Ryan just created this amazing palette," Kutcher said. "You get this very poignant, very topical, very pop-culture, social question at the heart of it: How far would you go for beauty?" He said that was why he could not say no, adding there were parallels to the five-time Oscar-nominated film "The Substance" starring his ex-wife Demi Moore. "The Beauty" is a peculiar and fast-paced blend of crime, thriller and horror with explicit sex and a dash of humour. The series, based on the comic of the same name, does not lack for action. Peters describes it, jokingly, as an "international sci-fi satirical body horror action thriller with a little bit of romance sprinkled in." At its core, he said, are people with their obsessions, quirks and feelings. "I will say Ryan … has always been a champion of finding the thing that is you and amplifying that." Cameos and guest appearances include Hadid, Isabella Rossellini, pop star Meghan Trainor and Nicola Peltz Beckham, whose husband Brooklyn Beckham is currently making headlines with a family feud. Over its 11 episodes the story becomes increasingly absurd, in a good way. After a somewhat clichéd legal soap "All’s Fair" with Kim Kardashian and Glenn Close, Murphy returns to form with "The Beauty".The contrast between glossy erotica and often unappetising images, between horror and dry humour, is original and highly entertaining. The following information is not intended for publication dpa pde xx n1 rew

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If winter is gradually ending where you are, get ahead with pruning, mulching and seed-sowing. London (PA Media/dpa) – As winter slowly comes to an end, February is a month when, weather permitting, gardeners can get on with jobs which will give them a head start for spring. It doesn’t just have to be outdoors. If there’s frost and the ground is too hard to work, there’s plenty to do inside – from sowing seeds to giving houseplants a helping hand. Here are 10 jobs to get you started. Sow seeds Some veg seeds can be sown indoors, including lettuces, tomatoes, peppers, chillies and other salad crops, plus kale, peas and leeks. If you’d rather be sowing seeds for flowers, cosmos, salvias and sweet peas are excellent choices. If the ground is suitable for outdoor sowing (not frozen or waterlogged) and you live in a mild area, you could try sowing vegetables such as broad beans, cabbages, carrots and parsnips under cloches, but if the ground is not suitable, wait until March when everything has warmed up a little. Chit potatoes Early seed potatoes (new potatoes), which you can buy in bags in garden centres, can be ‘chitted’ indoors now to encourage their sprouts to grow. Place them either in old egg boxes or seed trays, ‘eye’ side up on a windowsill with indirect sunlight, and wait a few weeks until the sprouts grow to around 2cm, ready for planting out around six weeks later in March and April. You can remove all but three or four chits if you want bigger potatoes. Plant bare-root roses, fruit bushes and shrubs If you’ve managed to bag a bargain with a bare-root variety rather than a more expensive potted one, and the ground is soft enough to work, plant out bare-root roses and other bare-root shrubs now to give them a head start to growth so they become established by summer. You can also plant out raspberry canes and bare-root strawberries in February, if the ground isn’t frozen or waterlogged. Prune winter-flowering shrubs Shrubs which have given you winter colour, such as winter jasmine, should be pruned after flowering, and you can also prune roses later in the month, as well as Groups Two and Group Three clematis, wisteria, and summer-flowering shrubs such as buddleia and Hydrangea paniculata, which flower on this year’s growth. It’s also a good time to tidy up fruit bushes such as blackcurrants and gooseberries for a better framework. You can also cut back deciduous hedges in February before birds start nesting in them in March. Wait to prune spring-flowering shrubs such as forsythia until they have finished flowering, but do cut back perennials and ornamental grasses to encourage more growth. Plant summer-flowering bulbs Start off lily bulbs indoors in a cool room or greenhouse and if you’ve stored dahlia tubers over the winter, pot them up and place them in a light spot such as a greenhouse, keeping the compost moist. Give your gladioli a head start by planting corms in seed trays in a light, warm spot where they should show signs of life before planting and encourage an earlier display. Check plant protection Depending on where you live, February can still be extremely cold, so make sure netting and covers are secured in place to protect vulnerable plants from the worst of the weather. Various forms of netting and horticultural fleece can be wrapped around container plants or made into a frame to cover wall plants. Warm the soil You may have more luck when you are planting directly into the ground if you warm the soil first. You can use cardboard, old sheets, bubble wrap or cloches to keep the worst of the elements off and give your hardy plants a good chance. It may be best to wait to plant out your hardier plants until mid-February, when hopefully the sun will have shown its face. Mulch trees, shrubs and fruit bushes with organic matter such as compost, which will not only add nutrients, but also provide some protection to the roots. Check on houseplants Make sure that in the last weeks of winter your houseplants are still getting plenty of light, so move them closer to windows but make sure they are not in a draughty location. Don’t overwater them – you can buy watering indicators or just put your finger in the soil – if it comes out with damp soil on it, then chances are the plant won’t need watering. Keep the leaves well dusted to encourage photosynthesis. Clean garden tools If you didn’t do it last year, venture to your shed and make sure all your garden tools are cleaned and oiled, ready for the new season. Give pots a good clean ready for seed-sowing and make sure your lawn mower has been serviced in anticipation of spring. Deadhead flowers Your container-grown violas and pansies may have been sulking over winter, but if you deadhead them now, they should come back to life in spring. Do the same with the spent flowers of early flowering primulas and clear any fallen leaves which may have drifted into containers and given slugs and snails a handy hiding place. The following information is not intended for publication dpa pa arw

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French President Emmanuel Macron turned heads in Davos by wearing aviators indoors. Before you start talking to your boss in sunglasses, be advised that Macron's eyewear choice was not meant as a trendsetting fashion flex – at least officially. Davos (dpa)  – If the French president can address world leaders, company executives and wealthy elites on global security matters in a pair of aviators, then perhaps all of us can too?  French President Emmanuel Macron made what appeared to be a bold fashion choice on Tuesday, wearing a pair of sunglasses while speaking to the World Economic Forum in the Swiss town of Davos. However, his choice of eyewear was not an attempt at trend-setting, but rather due to a health issue: He is suffering from a temporary condition which turns part of the eyeball red. French media first reported on Macron wearing the sunglasses on Thursday at a New Year's address to the French armed forces, where he reassured the audience about his health despite the "unsightly" bloodshot appearance of his right eye. At Davos, Macron continued to wear the sunglasses as he met attendees and joined meetings. AI-generated videos suggesting Macron was covering a black eye have appeared on X, however footage of Macron addressing troops shared by his X account shows he does indeed have a slightly reddened right eye. 'Generally considered rude' For anyone considering donning shades for their next team meeting, fashion brands and etiquette specialists are firmly convinced that indoor sunglasses are still a no-go. "Unless you have a medical issue that requires you to wear sunglasses inside or you've achieved single-name celebrity status, it's generally considered rude to keep your shades on indoors, especially in office buildings," US eyewear brand American Optical tells customers. "As a general rule, one does not, and should not, wear sunglasses indoors," Jo Hayes, founder of the Etiquette Expert website, told the Huffington Post in July. Macron's choice of eyewear to cover a blemish was more suave than that of then-German chancellor Olaf Scholz, who donned a pirate-like eyepatch in 2023 after injuring himself in a fall while jogging. Macron is believed to be suffering from what's known as a subconjunctival haemorrhage. The white part of your eye is covered by a clear membrane called the conjunctiva, under which are many tiny blood vessels – or capillaries – that can easily burst. "If it happens spontaneously and for no apparent reason, the redness is often harmless and disappears on its own after a while," says Dr Philipp Steven, senior physician in the Department of Ophthalmology at Cologne University Hospital in Germany. Indeed, Macron told the French armed forces the same: "It's something completely harmless." Red eye can be caused by straining on the toilet Heavy lifting or straining to have a bowel movement may also cause a capillary in your eye to burst. "Pressure from a coughing fit or strong sneeze can even do it," explains ophthalmologist Dr Andrea Lietz-Partzsch. The leaking blood can spread over part or all of the eyeball. "Simply rubbing your eye can cause a haemorrhage as well," Steven says. If you have recurrent subconjunctival haemorrhages within a short period of time, you should be examined by an ophthalmologist. You should see an eye doctor promptly if a burst capillary results in impaired vision or your red eye was caused by an injury, such as being struck by a ball or scratched by a thorn while gardening. But if you get a red eye and notice no ill effects, you can generally wait to see if the redness goes away. Should it persist for more than two days, however, it is advisable to make an appointment with an ophthalmologist to determine the cause. It's a good idea to be examined by a specialist for internal medicine too, according to Andrea Lietz-Partzsch, "because a red eye can also be a symptom of a serious illness." Recurrent burst capillaries in the eye may be an indication of high blood pressure, which, if left untreated, can at worst lead to a stroke. A blood-clotting disorder is another possible cause, which should be treated as well. And if you regularly take certain medications, including blood thinners, you can be more prone to localized bleeding – "not only in your eye, but in other parts of the body too," Steven says. A possible sign of ageing or dry eyes "It's also possible that your eyes, perhaps due to the ageing process, are simply overly dry," points out Lietz-Partzsch. Dryness often makes the eyes so sensitive that even rubbing them lightly can cause redness. A doctor can recommend an ointment to alleviate the symptoms. As Steven notes, subconjunctival haemorrhages "almost always" occur in just one eye at a time. Redness in both eyes at once is often due to an allergy or infection with a virus or bacteria. Conjunctivitis (inflammation of the conjunctiva) or keratitis (inflammation of the cornea) often cause reddened eyes as well. If you have a red eye from a burst capillary, you should avoid strenuous physical work, intensive sport and heavy lifting to allow the blood in your eye to recede. "Otherwise," Steven warns, "there's a risk of a capillary bursting again and prolongation of the redness." The following information is not intended for publication dpa coh hm

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Los Angeles (tca/dpa) – Matt Damon and Ben Affleck are cops on the edge of the law in "The Rip," a tough-talking, chest-thumping, ultramacho police thriller where the only crosses are double crosses and the only trust is full of deceit. Damon is Lieutenant Dane Dumars and Affleck is Detective Sergeant J.D. Byrne, and the pair works for the Miami PD's Tactical Narcotics Team, or TNT. The recent murder of their partner has them wondering who they can trust and if there's a snitch in their ranks, and a stash house seizure of $20 million becomes the ultimate test of loyalty. "One Battle After Another's" Teyana Taylor is on board as a fellow TNT member, as is Steven Yeun. Kyle Chandler plays a DEA agent with whom they're partnered, and no one is quite sure who's on the level and who's working dirty. Writer-director Joe Carnahan, at his best when making stories about crooked cops ("Narc"), fast talkers ("Smokin' Aces") and the male id ("The Grey"), is on his home turf here, and he gets juicy performances out of Damon, Affleck and Chandler. The nighttime setting ramps up the intensity, and the script is full of blustery jargon ("You think I wanna jack this rip?" "You tryin' to two-and-two is four, run up the flank?") that is perfect for this kind of grimy, shoot-from-the-hip action thriller. "The Rip" rips. The following information is not intended for publication tca dpa coh

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As people across the globe embraced stuffed pasta and shaped it as their fancy in a multitude of forms, the number of varieties exploded. From Georgia's khinkali to Japan's gyoza, each kind is slightly different – yet all are delicious. Berlin (dpa) – Every region has its own variation of filled pasta, but no matter where you are, you will find this tasty dish worldwide. Each place has a different take on the basic formula though, so check whether there are some new ones for you to try from this overview: Jiaozi (China): These crescent-shaped dumplings are usually filled with pork, cabbage, garlic and ginger and are either boiled, steamed or fried. Wan-Tan (China): Very thin, delicate dough with a classic filling of pork, prawns, bamboo or shiitake mushrooms. They are typically served in broth (wonton soup) or fried until crispy with a dip. Baozi (China): Filled yeast dough pockets, which are mainly steamed, such as char siu bao with caramelized pork. Mandu (Korea): Similar to jiaozi, they can be steamed (jjim mandu), boiled (mul mandu) or deep-fried (gun mandu). Often filled with minced pork or tofu, kimchi and glass noodles. Gyoza (Japan): Similar to jiaozi, but with thinner dough and smaller in shape, mainly fried and then briefly steamed, very crispy. Momos (India): Thin wheat dough with vegetarian filling or with chicken or lamb. The dumpling is steamed or deep-fried and is a street food star in northern India. Khinkali (Georgia): They look like little bags. The filling is placed on a cut-out circle of dough and the ends of the dough are twisted slightly above the filling. Koldūnai (Lithuania): These semi-circular pasta pockets are considered a favourite food in Lithuania and are filled with mushrooms at Christmas. Pierogi (Poland): These are one of the most popular Polish dishes. Filled with a mixture of potatoes, cream cheese, herbs and spices, they are served with sour cream, melted butter and coleslaw. Ravioli (Italy): The name has been documented there since the 11th century. Initially, they were not filled pasta pockets, but rather small dumplings. Later, filled pasta became increasingly popular. Each region has its own variations in shape and name, such as rectangular agnolotti from Piedmont, hat-shaped cappeletti from Emilia-Romagna and triangular pansotti from Liguria. Schlutzkrapfen (Austria, South Tyrol/Italy): A dish from Tyrolean peasant cuisine, filled with veal, beef or potatoes. In South Tyrol, the filling usually consists of spinach, curd cheese and grey cheese, and sometimes beetroot. It is served with melted butter and Parmesan cheese. The following information is not intended for publication dpa/tmn hpz xlt cwg lue arw

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Pasta fans around the world unite in their love of dumplings, preferably handmade. Whether you know them as ravioli and tortellini or pelmeni and jiaozi, here are some tips to make them yourself. Berlin (dpa) – Tiny balls of filling lovingly parcelled up in noodles, boiled and served with sauce – whether you know these as tortellini or jiaozi, these are culinary stars worldwide. We enjoy them baked so they are crunchy, gently steamed or fried to golden brown, depending on where we are. Almost every culture has its own version of these versatile dumplings, whether it is Italian ravioli, Lithuanian koldūnai, Polish pierogi or and Korean mandu. And each reveals wonderful flavours plus a mouthful of history too. From China to Europe via trade routes No one really knows where these dishes originated. China is considered the cradle of the practical method of reusing leftovers, vegetables or meat in dough. Jiaozi are probably one of the oldest known dumplings. "Their roots lie in China, and the first dumplings were mentioned as early as the Han Dynasty, 200 BC," says Asia specialist and food blogger Stefan Leistner of Asiastreetfood in Bavaria. The crescent-shaped jiaozi, filled with pork, cabbage, garlic and ginger, are considered the precursors of dumplings such as gyoza from Japan or Korean mandu. Today, they are either boiled, steamed or fried. "The first dim sum appeared during the Tang Dynasty (7th-10th century) in teahouses in southern China, especially those located directly on the Maritime Silk Road," says cookbook author Orathay Souksisavanh, who grew up in Asia. To attract travellers and traders, small snacks began to be served with tea. Dim sum, or dian xin in Mandarin, literally means "those that touch the heart," the author says. Trade routes such as the Silk Road spread these little dough parcels from China to Korea, Japan, Central Asia and on to Europe. This explains the similarities to Russian pelmeni, Turkish manti and Italian ravioli. Each region has developed the basic idea further and adapted it to local ingredients, preparation methods and food culture. Ready-made dough from the shop For speed and ease, Souksisavanh suggests you use ready-made dough from the supermarket, in her cookbook about making Chinese dumplings at home. "All the ready-made doughs available in grocery stores are very practical and save time," she says. Use fresh dough without preservatives or additives. Leistner also encourages us to use ready-made dough. "Thinly rolled shortcrust pastry from the supermarket works surprisingly well as a quick homemade version: fill, fold, cook – done." And for those who want to go the authentic route, he recommends wantan wrappers from Asian shops, which are usually frozen. "Just thaw and unwrap – that's how you get the original at home," he says. Easy to make, just takes practice For Lithuanian-born Joana Gimbutyte, homemade dumplings are totally fine for beginners to attempt. "They were regularly prepared in my childhood in Lithuania – not least because they are relatively easy to make," she says. A trained chef and cookbook author from Austria, she adds, "Many doughs consist of only a few ingredients, and there are virtually no limits to creativity when it comes to fillings." Shaping them requires a little practice. However, it does not take long to get the hang of it. She recommends starting with simple doughs such as pasta made from flour, water and a little oil. The right consistency is crucial – the dough should be neither too dry nor too sticky. Thorough kneading, by hand, with a mixer or food processor, makes it nice and smooth and supple. Afterwards, let it rest so that it is easier to work with. Smooth dough made from wheat flour using hot water For dumplings, use either wheat flour or starch for the transparent dough, Souksisavanh says. For dough made from wheat flour (type 550), "the key to success is to mix the flour with boiling water and knead immediately while the dough is still hot." As soon as the boiling water comes into contact with the flour, it cools down and you can easily work the dough by hand. The higher temperature makes the texture of the dough much more delicate and softer compared to dough made with cold water. Leistner says beginners should try their hand at half-moon-shaped jiaozi or gyoza, the Japanese version of jiaozi. The thin dough is easy to shape and fold into a half-moon. You fill them with minced pork or tofu and finely chopped Chinese cabbage, ginger and garlic, then cook the dumplings in a pan. Soul food from way back Depending on the culture, potato dough, yeast dough or puff pastry can also be used to envelop a delicious filling. Baos or baozi, which originate from northern China and remind Souksisavanh of her childhood, are a type of filled roll made from yeast dough, which are usually steamed. Her favourites are "Mama's Baos" filled with minced pork belly and diced vegetables. "We spent a lot of time back then trying to find an extra-fluffy dough that was somewhere between a French croissant and a Chinese bao," she says. Gimbutyte says the variety of fillings should not be off-putting. "Dumplings can look rustic – it's the taste that counts!" She loves the koldūnai from her Lithuanian homeland, filled with vegetables, meat or even sweet fillings. "They remind me of my childhood and family celebrations, where dumplings were simply a part of the tradition," she says. Vegetarian mushroom dumplings are a must, especially at Christmas. The many names of ravioli Italian-born Laura Zavan enjoys inviting friends over and preparing fresh ravioli with them, which everyone can fill as they like. "Ravioli generally refers to filled pasta – but depending on the region, they can have different shapes and names. Sometimes the shape gives them their name, but sometimes it's the region or the filling," she says in her cookbook about ravioli. Zavan's simple recipe is homemade pasta dough filled with cheese, vegetables, meat or fish. She varies the shapes from semi-circular, square, straight or twisted and cooks them al dente. Then she just tosses the parcels in butter or serves them with sage or tomato sauce for a simple but tasty treat. The following information is not intended for publication dpa/tmn hpz bzl cwg lue xxde arw

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