Paddy’s Guinness French Onion Soup
Sunday, March 17, 2024
By Paddy McGinty
This recipe is a classic with a twist. We’re taking those same rich and beefy flavours that we know and love about French onion soup. But, we’re enhancing the richness with the addition of stout beer (Guinness). And, we’re revitalising that cheesy crouton that tops the soup by adding a little (Irish) cheddar into the mix.
Recipe details
Yield 4 servings
Time: Preparation time: 10 mins Cooking time: 1 Hour Total time: 1 hr 10 min
Ingredients
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 5 medium yellow onions, cut in half and thinly sliced (about 2 lbs)
- ½ tsp salt (two lots)
- ¼ tsp pepper (two lots)
- 1 tsp brown sugar
- 3 cloves garlic, minced
- 1.5 litres of unsalted beef stock
- 1 bottle (12 oz/330 ml)) Guinness stout
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 slices thick cut sourdough bread or French stick
- 4 oz gruyère cheese, grated
- 4 oz (Irish) cheddar, grated
Method
Prepare the onions:
In a large saucepan heat butter and olive oil over medium heat. Add onions, ½ tsp salt, ¼ tsp pepper, and brown sugar; and stir to combine.
Cook for 30-35 minutes, stirring occasionally, until onions are light golden brown. Add garlic and cook for 1 minute until fragrant.
Add beef stock, Guinness, Worcestershire sauce, thyme, bay leaf, ½ tsp salt, and ¼ tsp pepper to the softened onions, scraping the bottom of the pot with a wooden spoon to pull up any browned bits.
Stir to combine.
With the heat still at medium, bring to the boil. Reduce heat to low, cover, and simmer for 20 minutes.
Taste for seasoning, and add another pinch of salt, if necessary. Remove thyme sprigs and bay leaf from the pot.
Make the crouton:
Preheat oven to 190 C.
Cut bread to fit the size of your soup bowls, and place on a baking sheet.
Bake for 5 minutes, flip, and place back in the oven for 5 more mins. Increase oven temperature, and position top rack to 6 inches from the heating element of the grill.
Divide the onion soup between 4 oven safe bowls arranged on a baking sheet. Place toasted bread on top of soup. Mix gruyère and cheddar together, and top the croutons with cheese mix evenly divided between the bowls. Place under the grill for 5-6 minutes until the cheese is bubbly and melted and just starting to brown.
Serve immediately.
Tips
- Though it requires a little patience, we don't want to rush bringing the soup to a boil by raising the temperature. The Guinness is at risk of becoming bitter if we cook it at too high of a heat, so medium heat is the highest we'll want to heat the pan.
- When buying your beer, be careful NOT to get extra stout. That will definitely get bitter in the soup. Stick to Guinness Stout Draught.
Preferred drink
Guinness, of course!
If you don’t like Guinness, a strong oak-aged Spanish wine should do the trick. Try something from La Mancha or Valdepeñas, eg Pata Negra tempranillo.
“Sláinte!”
Acknowledgements:
Amazon
Foodtalk Plus
garden.eco
Paul Whitelock
Val Doonican
Wikipedia
Tags:
bay leaf, beef stock, brown sugar, cheddar, crouton, Foodtalk Plus, French onion soup, French stick, garlic, gruyère, Guinness, Irish cheddar, La Mancha, olive oil, Paul Whitelock, sourdough bread, stout, thyme, unsalted butter, Val Doonican, Valdepeñas, Worcestershire sauce, yellow onions
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Paul's Peanut Butter Soup - with a touch of Serrania
Sunday, February 4, 2024
I discovered peanut butter when I was a young lad back in North Devon. I think this US product first came to the UK in the 50s, as, via TV, film and pop music, we “limeys” got to know more about our North American “cousins”.
So, this soup recipe fascinates me.
Recipe details
Yield: 8 servings
Time: Preparation: 10 mins Cooking time: 35 mins Total time: 45 mins
Ingredients
- 1 tablespoon oil (canola oil or olive oil)
- 1 large onion, chopped
- 2 tablespoons peeled and minced fresh ginger
- 4 cloves of garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 - 1/4 teaspoon cayenne pepper or red pepper flakes
- 3/4 cup (200 ml) peanut butter, unsalted and unsweetened (creamy or chunky)
- 1/2 cup (125 ml) tomato paste
- 4 cups (1 l) vegetable broth or chicken stock
- 2 cups (500 ml) of water (leave out for a thicker soup)
- 1 pound (250 g) of fresh spinach or kale or 10-12 ounces (350 g) frozen spinach or kale.
- Salt and black pepper to taste.
- 8 ounces (250 g) of cooked chopped or shredded chicken (optional)
Method
Heat the vegetable oil in a large pan over medium heat.
Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and ginger and sauté for another 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, and cayenne pepper to the pan. Stir well to combine the spices with the aromatics. Let them cook for a minute or so to enhance their flavours.
Add the peanut butter and tomato paste to the pan and stir until it’s well incorporated with the onion and spice mixture. The mixture will become rather thick and paste-like. I find that using a ball whisk makes this process much easier.
Gradually pour in the vegetable or chicken broth and water while continuously stirring to combine. This will help to smooth out the peanut butter/tomato paste mixture and create a creamy base.
Bring the soup to a gentle simmer, then reduce the heat to low. Let it simmer for about 15-20 minutes, allowing the flavours to meld together. Season with salt and pepper to taste.
Add spinach or kale and simmer until soft, approximately 3-5 minutes. If you want to add cooked chicken, add it here as well.
Serve with crushed peanuts. For a more filling meal, serve the soup over a scoop of rice.
To drink
A nice cup of English tea or a glass of strongly flavoured red wine, eg a Ronda wine with the Sierras de Malaga denominación.
I like the reds Maxx or Ezequiel from Bodegas Kieninger.
Both wines are named after his two sons. His daughter Rosa has a rosado named after her.
© 2004 Paul Whitelock
Acknowledgements:
Feasting at Home
FoodTalk
JoyFoodSunshine
Martin Kieninger
Nourish and Nestle
Wikipedia
Tags:
black pepper, Bodegas Kieninger, canola oil, cayenne pepper, chicken, chicken stock, coriander, cumin, denominacion, Ezequiel, garlic, ginger, kale, Maxx, olive oil, onion, Paul Whitelock, peanut, peanut butter, peanut butter soup, red pepper flakes, rosado, salt, Serrania, Sierras de Malaga, spinach, tinto, tomato paste, vegetable broth, water
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Rita’s “Nudelauflauf” - Serrania style
Wednesday, January 24, 2024
German noodle casserole
This is similar to macaroni cheese, but much tastier.
Recipe details
Yield: 4 servings
Time: Preparation time: 30 mins Cook time: 20 mins Total time: 50 mins
Ingredients
- 500 g pasta (any pasta type goes)
- 3/4 cup butter (1/3 for the sauce and 1/2 for the topping)
- 1/3 cup flour
- 4 cups milk (dairy or non-dairy, eg almond milk)
- 1 whole egg (optional)
- 3/4 cup ham, diced
- 3/4 cup parmesan cheese, grated
- 3/4 cup breadcrumbs
- 1/8 tsp nutmeg
- salt and black pepper to taste
Instructions
In a large pot of salted water, cook the pasta al dente according to the package instructions.
Drain, toss with some butter or oil, and set aside.
In a large pot, melt butter and add flour. Mix well and cook for 1 min.
While constantly whisking, gradually add the milk.
Simmer for about 5 mins until the sauce has thickened.
Whisk in the egg, if using.
Season with nutmeg, salt, and black pepper.
Place the pasta in a large baking dish.
Add diced ham and pour the white sauce over the pasta. Distribute evenly.
First, sprinkle the grated cheese, then the breadcrumbs over the dish. Place dollops of butter on top.
Bake in a preheated oven at 200˚C for about 20 mins or until golden-brown.
Variations and substitutions
Pasta: I recommend using rigatoni, macaroni, or other smaller shapes but you can use your favourite pasta.
Flour: you can replace regular all-purpose flour with whole wheat flour or spelt flour.
Milk: you can use any milk, either regular or non-dairy, eg almond milk.
Butter: while butter is best for this recipe, you can also use for example avocado oil, canola oil, or olive oil.
Ham: you can use any ham or prosciutto. Or completely omit it for a vegetarian version.
Cheese: parmesan is the classic cheese for this noodle dish but you can use other cheeses such as gruyere or cheddar.
Additional ingredients: you could replace some of the milk with heavy cream or sour cream.
Extra flavours: Less traditional but very flavourful would be to add ground beef, diced tomatoes, caramelized onion, green beans, or your favourite vegetables.
Accompaniment
Since this dish is pretty substantial, I feel that it is perfect on its own with a green salad on the side for a complete meal.
To drink
A refreshing Hefeweizen (wheat beer) from Germany is perfect. Aldi and LIDL sell it, as do Mercadona and Carrefour/Supeco.
German brands I have bought locally include Erdinger, Franziskaner, Oettinger, Paulaner, and LIDL's own brand Patronus.
Non-German wheat beers include Mahou (Madrid) and Sagra (Toledo).
Prost!
© Rita Whitelock
Translated from the original German by A1 Translations (www.help-me-ronda.com)
Tags: Aldi, almond milk, butter, Carrefour, cheese, egg, Erdinger, Franziskaner, green salad, Hefeweizen, La Sagra, LIDL, macaroni, macaroni cheese, Mahou, Mercadona, noodle casserole, Nudelauflauf, Oettinger, olive oil, pasta, Paulaner, Patronus, Rita Whitelock, spelt flour, Supeco, wheat beer, whole wheat flour
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The Crazy Guy’s Serrania Chicken Cauliflower Soup
Tuesday, January 16, 2024
This one-pot chicken cauliflower soup is full of vegetables and protein. Shredded chicken and chunks of cauliflower all in a creamy base that is gluten-free and dairy-free. Made with real food ingredients, this hearty and healthy soup is perfect for a cold winter's night in Iowa, Siberia, the Serrania de Ronda or indeed anywhere on the chilly side.
Chicken Cauliflower Soup
This easy and comforting soup is packed with real food ingredients like chicken, cauliflower, and carrots, plus the flavour of fresh herbs and spices. Perfect for when you're feeling under the weather, or just want to cosy up with a bowl of hot soup.
Yield: 4 servings
Time: Preparation: 10 mins Cooking time: 35 mins Total time: 45 mins
Photo: Goop
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1/2 sweet yellow onion, finely chopped
- 3 medium carrots, peeled and thinly sliced
- 2 leeks, white and light green parts only, chopped
- 2 tsp. fresh thyme leaves (or 1 tsp. dried thyme)
- 1 tbsp. chopped garlic cloves
- 1/2 tsp. fine sea salt
- 1/4 tsp. ground pepper
- 500g chicken breasts
- 4 cups cauliflower florets
- 3 bay leaves
- 4 cups chicken bone broth (or regular chicken broth)
Instructions
Heat the olive oil in a large suacepan over medium-low heat.
Add in the onion, carrots, and leeks and sautéed vegetables, stirring occasionally, until soft and the onions are translucent (about 10 minutes).
Stir in the thyme, garlic, salt, and pepper. Continue cooking for about 3 minutes, stirring frequently.
Add the chicken breasts, cauliflower, bay leaves, and then the broth on top of the vegetables. Ensure the chicken and cauliflower are submerged in the broth.
Bring to the boil, and then cover, reduce heat, and simmer until chicken is cooked (this should take 10-15 minutes depending on how large your chicken breasts are).
Remove cooked chicken and bay leaves from soup and discard the bay leaves.
Using 2 forks, shred the chicken and set aside.
In a blender, puree some of the soup. If you want it extra creamy, puree for longer. If you want a less creamy base, puree for just a few seconds.
After the soup is blended, add the shredded chicken back to the pan. Let simmer for 10-15 minutes before serving.
Enjoy!
Tips
If your chicken breasts are on the large side, you can cut them in half before adding to the soup to reduce cooking time.
After the soup has simmered, taste and adjust seasonings to your preference.
To Drink
A good stout should the trick.
You can find Guinness worldwide, but there are other alternatives. In Spain, Steam Beer (Germany - LIDL) does a nice one for around 1 euro for 500ml. Other good Spanish stouts include Mahou (Madrid) and La Sagra (Castilla La Mancha).
Photo: El Jardin del Lupulo
© The Crazy Guy
Tags: broth, carrot, cauliflower, chicken, dairy-free, garlic, gluten-free, Guinness, La Sagra, leek, LIDL, Mahou, onion, soup, Steam Beer, stout, thyme, vegetables
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Pablo's Fried Potato Cakes With Herbes De Provence Butter
Sunday, January 7, 2024
By Pablo de Ronda
For this hearty dish you can either use left-over potatoes or start from scratch. Ideal for cold Serrania winter evenings.
Photo: Food Network
Recipe details
Makes: 6 servings
Preparation time: 20 minutes Cook time: 5 minutes Total time: 25 minutes
Main Ingredients
- 4 medium to large potatoes about 1 kilo
- 3 ounces cream cheese (softened)
- 1 tablespoon butter (softened)
- 1/2 cup sour cream
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
For The Compound Butter
- 8 tablespoons unsalted butter (softened)
- 1 tablespoon herbes de Provence
- 1 teaspoon lemon juice
- 1 garlic clove (minced)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
For The Fried Mash Potato Cake Breading
- 1 cup bread crumbs
- 1/4 cup grated Parmesan cheese
Instructions
Peel and quarter your potatoes. Boil the potatoes in salted water until they are fork tender (about 12-15 minutes).
Drain the potatoes and mash or mix them until they are free of any lumps, then mix in the sour cream, cream cheese, butter, and salt and pepper. Beat with a mixer until fluffy.
Cover and refrigerate overnight.
To make the compound butter cut or mix in all the ingredients with the softened butter until uniformly mixed. Place the butter on a sheet of plastic wrap and use the plastic wrap to form the butter into a log, about 1 inch thick. Wrap in the plastic wrap and place in the refrigerator.
When you are ready to cook preheat your frying pan to medium-high heat, (about 400 degrees).
Mix the breadcrumbs with the crumbled Parmesan cheese in a bowl or pan.
Remove the chilled potatoes from the refrigerator. Scoop about ½ cup of mashed potatoes and form a round ball.
Roll the potato ball in the breading and place on a sheet of aluminium foil. Repeat with the remaining potatoes.
Oil the frying pan and working in batches place the potato ball in the pan and press the ball down gently with a spatula to flatten slightly. Cook for about 1.5-2 minutes then flip the potato cake over.
Cook the other side for about 1.5 minutes then top each fried mashed potato cake with about a tablespoon of the compound butter during the final 30 seconds of cooking.
Remove and serve warm.
These fried mashed potato cakes are the perfect side dish for steaks, along with mushrooms in a cream sauce and broccoli or Brussels sprouts.
Photo: Healthy Food Guide
Drinks
Serve with a full-bodied oak-aged red from Ribera del Duero or the non-alcoholic drink of your choice.
Enjoy!
Photo: Vega Seleccion
© Pablo de Ronda
Tags: breading, broccoli, Brussels sprouts, butter, compound butter, herbes de Provence, mashed potato, mushrooms, Pablo de Ronda, potato cake, Ribera del Duero, steak,
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The Grizzly Gourmet's Frittata with Peas
Saturday, December 23, 2023
By The Grizzly Gourmet
Frittata is similar to tortilla, ie omelette. This is a simple variation on a theme using peas and parmesan cheese.
Photograph: www.the-bella-vita.com
Recipe details
Yield: 2 portions
Time spent: Preparation time: 15 minutes Cooking time: 10 minutes Total time: 25 minutes
Ingredients
- 3 eggs
- 1 ½ cups peas (fresh or frozen)
- 1 small onion
- ¼ cup parmesan cheese
- Salt & black pepper to taste
- 4 tablespoons olive oil
Method
Peel and chop the onion.
In a non-stick pan with two tablespoons of olive oil, sauté the onion, until softened.
When the onion has softened, add the peas and half cup of water, add salt and pepper.
Cook for about 10 minutes over medium heat, until the peas have turned soft.
When the peas are ready transfer them to a bowl and let them cool.
Meanwhile, in another bowl, break the eggs, add the parmesan cheese, salt and black pepper, and lightly beat with a fork, being careful not to overbeat.
At this point add the peas and amalgamate them with the eggs.
In the pan where you cooked the peas, add a tablespoon of olive oil, and let it heat up. When it is hot, add the mixture and lower the heat and cover with a lid. Cook for about 5 to 7 minutes, gently shaking the pan every few minutes.
At this point the part that seems most difficult but is not if you use the right pan. Take a plate with the same diameter as the pan. Place it on top and flip the frittata.
Add a little olive oil if needed, and gently slide the frittata back into the pan.
Allow to cook for another 5 minutes or so.
Flip the frittata onto the plate again.
Serve with your favourite side dish, eg a crispy salad.
Drink
A glass of red wine, eg Ribera del Duero, a glass of craft beer, eg La Rondeña, or a soft drink.
Photograph: The Olive Press
© The Grizzly Gourmet, with thanks to www.the-bella-vita.com
Tags: craft beer, eggs, frittata, frying pan, gourmet, La Rondeña, olive oil, onion, non-stick pan, omelette, onion, parmesan cheese, peas, pepper, red wine, Ribera del Duero, salad, salt,
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Paul's tosta de guacamole con sardina
Monday, October 16, 2023
By Paul Whitelock
This quick snack is surprisingly filling, and healthy: lettuce, oily fish, tomato and onion. Choose a healthy bread like centeno or cereales.
Ingredients (for 1 person):
1 avocado
½ large tomato
¼ red onion
Coriander to taste
½ lime
1 teaspoon of coconut oil
A pinch of salt
1 can of sardines
Bread of choice
Olive oil
Method:
Mash the avocado
Dice the tomato
Cut the onion as small as possible
Squeeze the juice of the ½ lime
Add the salt and 1 teaspoon of coconut oil
Mix and set aside
Toast the bread, add a drizzle of olive oil
Spread the guacamole on the toasted bread
Add the sardines and coriander
If you wish, add a drop or two more of olive oil
Enjoy!
Accompaniment:
A glass of manzanilla or fino suits this snack well, or a glass of white wine from the Costa de la Luz or from Galicia, eg Barbadillo or Albariño.
© Paul Whitelock
Tags:
albariño, avocado, barbadillo, cednteno, cereales, coconut oil, coriander, Costa de la Luz, fino, Galicia, guacamole, lettuce, lime, manzanilla, oily fish, olive oil, onion, sardine, tomato
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Paul's Winter Warmer – 3-bean and vegetable soup
Monday, February 27, 2023
The weather turned cold this past weekend. I was home alone on Saturday evening, so I lit the log fire and settled in to watch the 6 nations rugby match between Wales and England.
What to eat, though? A pizza? Sausages and mash? No, I fancied a thick winter soup to warm me up from the inside. So, I raided the pantry and the fridge and came up with this:
3-bean and vegetable soup
Ingredients
1 red onion (diced)
4 cloves garlic (peeled and halved)
2 potatoes (diced)
2 carrots (chopped)
1 can tomato chunks
For the beans I used what I had:
1 small glass of alubias blancas
1 small glass of alubias rojas
1 can baked beans
Salt and pepper
1 glass red wine
½ litre of vegetable stock
1 tbsp olive oil
3 laurel leaves
Method
Heat the oil in a large deep pan.
Fry the onion, garlic, potatoes and tomatoes for 5 minutes.
Add salt and ground pepper and stir.
Add the stock and wine and stir well.
Bring to the boil and add the baked beans.
Stir well and set to simmer.
Cook for 30 minutes.
Serve with a laurel leaf and parsley flakes as garnish with a crispy bread roll.
I drank a can of Guinness with my soup.
Conclusion
I enjoyed my impromptu meal, and it certainly warmed me up.
Why not give it a try? Just use what you have. It won't matteer if you use different beans or veg.
© Paul Whitelock
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Published at 6:45 PM Comments (0)
Carolyn's Broccoli, Red Pepper and Apple Salad
Monday, January 30, 2023
By Carolyn Emmett
I make this recipe at least twice a month because it goes with so many things. It keeps well in the fridge, especially if I use Pink Lady apples, which are very crisp and retain their colour.
Dressing
- 2 Tbsps. Oil
- 3 Tbsps. fruit vinegar (apple is best)
- 1½ tsps. Dijon mustard
- 2 tsps. honey or maple syrup
- Salt and pepper
Method
- Blend together the dressing ingredients.
- Finely chop 1 head of broccoli (no stalk), 1 red pepper and 1 apple (with peel).
- Add to dressing and mix well.
- Lightly toast 40g of pine nuts and sprinkle on top (optional).
Carolyn Emmett and husband Kevin live in Montejaque in the Serrania de Ronda. They have had an exciting expatriate life, having lived in Canada, Indonesia, Botswana and South Africa before retiring to Montejaque in 2011. In 2013 Carolyn designed and produced The Cookbook and Village Guide (El Libro de Cocina y Guia del Pueblo), a bilingual recipe book that includes recipes from the locals, bars and restaurants and other extranjeros. All proceeds from the cookbook are earmarked for a social project in the village.
Tags: apple, broccoli, dressing, honey, maple syrup, mustard, pine nuts,Pink Lady, red pepper, salad, vinegar
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Simon’s West Country Chicken Curry
Monday, January 30, 2023
This delicious medium curry has been developed and modified over several years. With influences from Asia and elsewhere, Simon reckons he’s now got it just right.
Ingredients (for two people):
2 chicken breasts cut into bitesize cubes
1 medium onion
2 cloves of garlic (crushed)
1 red pepper (sliced)
4 large button mushrooms (chopped)
½ tsp cumin powder
½ tsp coriander powder
½ tsp turmeric
½ tsp garam masala
½ tsp hot chilli powder
1 tsp tomato puree
3 tbsps mango chutney
1 heaped tsp Bisto gravy powder or similar
1 heaped tsp plain flour
1 chicken stock cube
a splash of white wine or dry sherry
150 g basmati rice
Method:
Stir fry the chicken cubes to seal the meat
Add onion, garlic and pepper
Sweat for 1-2 minutes
Add the spices and stir
Add tomato puree and cook for 1 minute
Mix the Bisto and flour into a paste and blend with ½l of water
Add the stock to the pan and bring to the boil
Crumble in the stock cube, stir the mix and reduce the heat
Boil the rice in water for 10-11 minutes
With 5 minutes to go, stir in the chopped mushrooms and mango chutney
Drain the rice and serve with poppadums or chapatis
Accompanying Drinks:
Water, dry cider, a golden ale or una cerveza tostada
© Simon L Whitelock
About Simon Whitelock
Simon is a retired mechanical engineer who lives near Bristol, England, with wife Marilyn. They have three children and six grandchildren between them. Simon is widely travelled and has visited places as far afield as Australia, New Zealand, Hong Kong, Singapore, Canada, USA, Scandinavia, Tunisia, Morocco and a dozen countries in Europe. He is a keen motorcyclist, genealogist and amateur cook.
Tags: basmati rice, Bisto, Bristol, cerveza tostada, chapati, chicken curry, chilli powder, cider, coriander, cumin, curry, flour, garam masala, garlic, golden ale, mango chutney, mechanical engineer, motorcyclist, mushroom, onion, pepper, poppadum, red pepper, rice, Simon Whitelock, stock, stock cube, tomato puree, turmeric, water, west country chicken curry, white wine
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