Risotto with scampi & zucchini

For ➍ 

240-300 g arborio rice

24 scampi

2 small zucchini

2 shallots

2 cloves of garlic

10 cl dry white wine

1.½ l chicken stock

olive oil

salt & freshly ground pepper

1-1½ tbs vadouvan (*)

Clean the scampi (remove the intestinal tract), mix them with the herbs and 1-1.½ tbs oil and put them away in a cool place.

Cut the zucchini into slices of about 1 cm thick and cut the slices again into sticks.

Bring the stock to the boil and keep it warm. We will use the stock to cook the risotto.

Heat the olive oil in a wide pot and fry the chopped shallot and garlic.

Add the rice to the pot and let it fry for a while until the grains become transparent.

Add the white wine and let it boil away. Then add a small tablespoon of stock and wait until the liquid has largely been absorbed. Then add stock again and keep repeating until the rice is done. This will take about 15 to 20 m. The rice should still be creamy, but should certainly not be cooked too flat.

Heat a large frying pan with a dash of olive oil and fry the marinated scampi over high heat.

Remove the scampi from the pan, add an extra dash of olive oil if necessary and fry the zucchini strips in the same pan, over sufficiently high heat (season them with salt and freshly ground pepper).

Add the fried scampi and zucchini to the risotto when it is done and stir everything carefully.

*or 1 ts kurkuma + 1 ts paprika powder + ½ ts chili flakes

Risotto zucchine e gamberetti (zucchini & shrimp risotto)

For ➍ 

vegetable broth 

1.5 l water 

1 lemon, zest, grated 

1 carrot 

1 celery rib 

½ onion 

coarse salt 

risotto

350 g arborio rice 

2 zucchini 

250 g shrimps 

½ onion, chopped 

olive oil 

½ glass white wine 

50 g butter *

lemon, zest, grated 

fine salt 

decorate 

lemon, zest, grated 

mint 

Start with a vegetable broth. Put the water in a pot and add the carrot, celery, onion and the zest of a lemon. Bring it to boil. 

In a frying pan, brown the chopped onion. Add the zucchini cut into small pieces, salt and cook for about 5 m. Add the shrimps in the pan and let it cook for another 2 m. Remove from the fire and keep aside. 

In another pan, toast the rice. When it's very hot, blend it with the white wine. Add the broth a little at a time, and mix the risotto. As soon as the broth dries, add a ladle and continue like this for about 15 m, to cook the rice.**

When it is close to the cooking, add the zucchini and shrimp and cook for a couple of more m. 

Turn off the heat and stir with the butter, stirring the risotto well. Add a copious grated lemon zest. Decorate the risotto with another lemon zest and a mint leaf. Serve immediately.

*Optional.

*Use a quicker way to cook risotto.

♥︎Tray bake of giant beans with ratatouille vegetables & pistou

For ➍

2 cans giant white beans (400 g each), rinsed & drained

2 red onions, peeled, cut into 8 wedges each

2 red bell peppers, chopped

1 eggplant, in pieces

1 zucchini, in pieces

4 small tomatoes on the vine, each cut in 4 wedges

3 garlic cloves, thinly sliced

2 tbs rosemary needles, coarsely chopped

1 red chilli pepper, in rings

pinch chilli flakes

salt pepper

4 tbs olive oil

For the pistou*:

80 g pine nuts

40 g basil

1 garlic clove, finely chopped

10-12.5 cl olive oil

Preheat the oven to 200 °C.

Put the beans, all the vegetables, the garlic, rosemary, chilli pepper and chilli flakes, four tablespoons of olive oil, a good pinch of coarse salt and a pinch of pepper in a bowl and toss. Divide the mixture over two baking trays lined with parchment paper.

Slide the baking trays into the oven and roast for 45-60m, until the vegetables are tender and the beans are just a little crunchy. Switch the baking plates halfway through, so that they both receive the same amount of top and bottom heat.

For the pistou, toast the pine nuts in a dry frying pan until they are nicely browned. Set aside 12 basil leaves. Place the rest of the basil leaves, garlic and half the pine nuts in the bowl of the food processor and pulse a few times. Then, while the machine is running, pour in as much oil as needed for a runny sauce in a trickle. Taste and season the pistou with salt and pepper.

Transfer the beans and vegetables to a serving platter. Sprinkle over the rest of the pine nuts and the reserved basil leaves. 

Serve the pistou separately.

*Pistou is the Provencal version of Italian pesto. It's basically the same sauce without Parmigiano.

Couscous sebha godaar (7 vegetables' couscous)

For ➍

500 g couscous

1 kg lamb (preferably with bones)* 

2 big onions 

1 tomato 

½ ts saffron 

a handful of coriander 

olive oil 

1.5 l vegetable broth 

200 g turnips 

200 g young carrots 

100 g peas 

1 zucchini 

¼ cauliflower 

100 g cooked chickpeas 

a dash of butter 

a few mint leaves

 

Heat the oil and brown the meat. Add the ringed onions. Cover.

Peel the tomato, cut into chunks and, as soon as the onions are glazed, add to the mixture.

Add some of the broth, add the coriander and saffron. Bring to a boil and cook the meat*. (For 500 g, this will take 10-15 m for the meat to heat, and another 10 m to cook).

Meanwhile, chop the vegetables in large chunks and add to the mixture, firm vegetables first.

Steam the couscous on top of the meat and vegetables. When ready, remove the couscous and mix some butter through it.

Serve the couscous on a large plate. Put the meat in the middle, and decorate with some of the vegetables, some sauce and a few leaves of mint of fresh coriander. Serve the vegetables and sauce separately.

*You might prefer to roast the meat separately, with some onions, until done and add it to the vegetables and sauce a few m before serving. While not authentic, it preserves the taste and the structure of the meat very well. Nevertheless, there should be onions to start the vegetables' and sauce preparation.

'Couscous' got its name from the Berber 'k'seksu'. It became the dish we know today in North Africa, with some regional differences in Morocco, Algeria and Tunisia. The latter was adopted by French colonialists and introduced in France as staple food. This recipe can claim to be authentically Moroccan, and refers to the magic power of the number 7. It can be made with 7 other vegetables that taste well together. Couscous can be served with other Moroccan food like Moroccan chicken and Moroccan spiced fish, or even with wokked tilapia. Read more couscous recipes. Read a tip on cooking dried chickpeas.

Green pizza gorgonzola

For ➍ 

350 g frozen fine garden peas 

90 g chilled pesto 

2 zucchini 

100 g Gorgonzola piccante 

2 rolls of chilled pizza dough round and thin 

3 tbs mild olive oil

Preheat the oven to 200 °C. 

Place the peas in a bowl and pour boiling water over it. Drain in a colander. Place the peas and pesto in a tall cup and mash with the hand blender until smooth. Season with pepper and salt if desired. Use a cheese slicer to cut wide ribbons off the zucchini. Cut the crust off the gorgonzola and cut the cheese into pieces of about 2 cm. 

Roll out the pizza dough on a baking tray covered with baking paper and spread with the green spread. Divide the zucchini ribbons in a kind of loose florets over the pizza and divide the Gorgonzola over it. Drizzle with the oil and sprinkle with salt and pepper. 

Bake the pizzas 15-20 m until golden brown.

Risotto with prawns & zucchini

For ➍
400 g risotto rice
1 l chicken stock (or fish stock )
1 onion, cut into fine pieces
olive oil
16 big shrimps (scampi)
1 large zucchini, cut into 3 mm slices
1 tbs mild curry

a splash of lemon juice
[Parmegiano cheese, grated
60 g butter***]

Clean the shrimps by removing the intestine through a notch. Fry the shrimp in olive oil and add 1 tbs of mild curry, salt and pepper*.  Bake for 3-4 m**. When ready, remove the shells, and cut into bite-size pieces***.
Put some olive oil in the pan and cook the sliced zucchini for about 6 m.
Fry the onion in olive oil for 3 m, without browning. Add the rice and stir so that each grain of rice is surrounded by a shimmering layer of oil.
Pour a ladle stirring hot chicken broth or fish stock over it.
Let it boil quietly, stir and add each time the moisture has evaporated a ladle of broth.  Adjust salt & pepper after 10 m. Add some fresh lemon juice***. 5 m before the end of the cooking time (about 20 m), add the zucchini and shrimps and stir.
Remove from heat.
[Add the butter*** and cheese***] Finish with some broth, to make it moist and smooth. Serve on warm plates.

*Or prepare a marinade: 2-3 tbs of olive oil with 1-1.5 tbs of mild curry or vadouvan. Marinade for 15 m.
**Grilling is a good alternative.
***Optional. Remove [] ingrdients for heart-friendly version

Read the tip on making a quick risotto.

Low calories chicken skewers

For ➍
1 medium-sized zucchini
1 medium-sized bell pepper, all colors
1 medium-sized red onion
400 g chicken fillet, raw
½ non-coated lemon
1 tsp olive oil *
250 g tzatziki

Wash the zucchini, halve in length and cut into slices. Wash the bell pepper, remove the seeds and cut into pieces. Peel the onion and cut into slices. Grate the lemon zest and squeeze the lemon. Cut the chicken into cubes and string alternated with the zucchini, pepper and onion on 12 skewers. Mix the lemon juice with oil, pepper and salt and brush the skewers with this. Bake the skewers 12-15 m all around on the barbecue or in the oven at the top.
Serve the skewers with the tzatziki

Parmigiano & garlic zucchini noodles

For ➍
4 medium (800 g) zucchini, unpeeled, trimmed & spiralized*
3 tbs extra virgin olive oil
1 tbs minced garlic (3-4 cloves)
¼ to ½ ts crushed red pepper flakes
2 medium (± 340 g) tomatoes, chopped*
50 g shredded Parmigiano cheese, plus more for serving
1 cup basil leaves, torn into pieces
1 ts cornstarch
2 ts cold water
salt

Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra long noodles so that they are about the length of spaghetti.
Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch. go on for5-7 m. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
Stir in the tomatoes, basil, and Parmigiano. Cook for 1 m. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.
Bring the liquid left in the skillet to a simmer.
Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking until the liquid thickens to a sauce; about 1 m.
Taste the sauce and season with salt. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more Parmigiano on top and serve immediately.

*Or use half zucchini noodles and half spaghetti
**Use canned San Marzano tomatoes, when tomatoes are out of season..

Tortilla with endives & raw milk goat cheese

For ➍
1 shallot, chopped
1 zucchini (or 100 g peas, frozen), cubed
4 heads of chicory, cored cut in strips
2 large flowery potatoes, peeled & cubed
1 tbs finely chopped chives
6 eggs
150 g raw milk goat cheese
baking butter
pepper & salt
rucola salad

Boil the potatoes in salty water.
Bake the shallot in a little butter until glassy. Add the pre-cooked potato cubes and fry for a while. Add the zucchini and chicory and let it bake. Season with pepper and salt.
Beat the eggs and pour them over the vegetables. Crumble the goat cheese over the mixture. Put the lid on the pan and let it cook on a low heat for 10 m.
Turn the tortilla and let it cook for 2 m.
Finish the tortilla with the chopped chives and serve with the rucola salad.

Lemon herb salmon & zucchini

For ➍
4 zucchini, chopped
2 tbs olive oil
salt & freshly ground black pepper
2 tbs brown sugar, packed
2 tbs freshly squeezed lemon juice
1 tbs Dijon mustard
2 cloves garlic, minced
½ ts dried dill
½ ts dried oregano
¼ ts dried thyme
¼ ts teaspoon dried rosemary
4 salmon fillets
2 tbs chopped fresh parsley leaves

Preheat oven to 200°C. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk together brown sugar, lemon juice, Dijon, garlic, dill, oregano, thyme and rosemary; season with salt and pepper, to taste. Set aside.
Place zucchini in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Add salmon in a single layer and brush each salmon filet with herb mixture.
Place into oven and cook until the fish flakes easily with a fork, about 16-18 m.
Serve immediately, garnished with parsley, if desired.

Dry ratatouille

For ➍
1-2 zucchini, cubed
800 g potatoes
1 onion, chopped
100 g mushrooms, wedges
1-2 cloves of garlic, finely chopped
3 sprigs thyme
1 slender leek, coarse rings
3 tomatoes, in coarse pieces
5 sprigs basil, chopped, + some loose leaves.
100 g spicy cheese(s)*, grated

Sprinkle salt over the zucchini. Let sweat for 10 m. Dab dry.
Cook the potatoes.
Fry the onion in oil. Add mushrooms and garlic. Cook 2 m on high heat.
Add the zucchini, thyme, and, after 2 m, the leek. Stir constantly. When everything shines, add the tomatoes. Bake 2 m. Season with pepper, salt and basil.
Mash the potatoes coarsely, with some oil. Divide ⅔ over an oven dish. Add pepper and salt. Divide the vegetables over it. Spread a little cheese over it. Cover with the rest of the potatoes. Add more pepper.
Sprinkle with cheese. Grate under the grill or in a 200°C oven.
Serve with some loose leaves of basil.

*Like Parmigiano or Pecorino, or Gruyère.

The ingredients of a classic ratatouille used in a non-sauce main course recipe by Dutch cook Mari Maris.

Mediterranean roasted vegetables

For ➍
1 large red onion, cut into wedges
1 large red pepper
1 large green pepper
2 medium zucchini
1 medium sweet potato (or 500 green beans or 150 g mushrooms)
2 tbs extra virgin olive oil
coarse salt

Preheat the oven to 200°C. Cut all the vegetables into 1.5 cm wide pieces.
Put in a large roasting pan, drizzle with olive oil and sprinkle with salt. Cover the pan with foil and roast for 20 m, then uncover and roast for 20-30 m more, until the sweet potato chunks are tender when pierced with a paring knife. The veggies should be soft and sweet.*
Serve hot or at room temperature or toss with pasta, top a pizza, stir into soup, stuff a sandwich or wrap, or toss with vinaigrette for a salad.

*Cool on a rack, then divide them into servings to keep in the fridge for a week or the freezer for about 3 months.

Groene waterzooi met kabeljauw (green Flemish cod stew)

For ➋
2.5 cl full cream
pinch bicarbonate
½ bunch curl parsley, rinsed
1 bunch watercress, rinsed
2 pieces cod fillets (about 200 g each)
1.5 laurel leaves
1 twig thyme
½ zucchini, unpeeled, diced
1.5 stems celery, cut into 1 cm pieces
½ stalk leeks, cut into 1 cm pieces
dash olive oil
½ clove garlic, crushed into pulp
½ onion, finely sliced
300 g potatoes, diced
½ l fish fumet
pepper & salt
50 g samphire (optional)

Heat 4 dl of fish fumet.
Bring water to a boil in a jar and add a pinch of baking soda to preserve the green color of the herbs.
Add the parsley and the watercress (keep some watercress apart for decoration). Boil for 5 m. Scoop the greens with a slotted spoon from the liquid and collect everything in the cup of the blender.
Add a dash of the cooking liquid and puree the spices in the machine. Let the appliance run for a long time, until you have a fine pureed sauce.
Pour a dash of olive oil into a large pan with a raised edge. Heat the oil on a medium heat.
Put the potato in the pot. Simmer briefly (or until the potato turns opaque, probably 5-10 m). Add the onion chips, then the garlic pulp. Heat for a few m. Lower the fire, stirring occasionally.
Add leeks and the celery to the pot, raise the heat a little higher and stir.
Add the zucchini and simmer.
Add the leaves of laurel and the sprigs of thyme. Season the stew with freshly grinded pepper and a pinch of salt.
Pour the warm fish fumet into the pot, until the pieces are covered for ¾. Bring everything to the boil, preferably under the lid.
A few m later, put the portions of fresh cod on top of the steaming hot waterzooi. Put the lid back on the pot and let the pieces of fish poach for 5 m on medium heat. Turn the pieces of cod and leave the fish in the simmering stew for another 3-4 m. Pierce the fish to check the doneness. Do not overcook the noble cod.
Remove the pieces of cod from the pot and set aside for a moment.
Remove the sprigs of thyme and the leaves of laurel from the stew. Pour a little cream, followed by the green herb sauce of watercress and parsley.
Stir, taste and add enough pepper from the grinder and a pinch of salt.
Optional: stir the samphire in some oil for 1-2 m)
Serve a portion of vegetables with potatoes in the soft green sauce in a deep plate.
Place a piece of cod on top and finish the plates with a tuft of fresh watercress. (Optional: add some samphire for a more salty taste).

Greek grilled vegetables with halloumi

For ➍
250 g mushrooms
1 red chilli, seeded & quartered
2 zucchini, chopped
1 small red onion, peeled & sliced
2 small eggplants, roughly chopped
6 tomatoes, halved
4 cloves garlic
9 tbs extra-virgin olive oil
8 tbs balsamico vinegar
2 tbs sugar
juice of 2 lemons
500 g halloumi cheese, cut into 0.5 cm slices*
½ small bunch basil
salt & pepper

Heat oven to 180°C.

Place the chilli, zucchini, mushrooms, onion, eggplant and garlic in an oven-proof roasting pan. Drizzle with a third of the olive oil and half the vinegar.

Place the halved tomatoes face up in another oven-proof pan. Sprinkle with the sugar, salt and pepper and drizzle with another third of olive oil and the rest of the vinegar. Place both pans in the oven and roast for thirty minutes, turning vegetables occasionally.

5 m before vegetables are ready, heat the remaining oil in a large skillet. When sizzling, let the halloumi slices slide in and sear quickly (2 m a side).

Combine dish and dot with basil.

Serve with bread.

*Obviously you can omit the halloumi. Or serve with grilled fish or chicken.

Read more halloumi recipes: red sparkled halloumi or a recipe for balsamic roasted vegetables.

Frizzone (Italian vegetable stew)

For ➍-➏
3 tbs olive oil
1 large onion, peeled & chopped
2 celery stalks, chopped
1 large eggplant, chopped
2 medium zucchini, chopped
2 medium carrots, trimmed & chopped
2 garlic cloves, peeled & minced
1 500 g can cherry tomatoes
2 tbs tomato paste
1 ts dried oregano
20 cl water
3 tbs fresh basil, chopped
½ cup fresh parsley, chopped
½ cup olives, chopped
¼ cup salted capers, rinsed
salt & pepper
2-3 ts aged balsamico vinegar

Heat the olive oil over medium heat in a large, wide bottom saucepan.
Add the onion, celery, eggplant, zucchini, carrots, and garlic. Cook, stirring often until the vegetables begin to soften, about 8 to 10 m.
Add the tomatoes, tomato paste, oregano, water, basil, and half the parsley, and cook until the stew has thickened, about 20 m.
Stir in the remaining parsley, olives, and capers.
Taste, and season with salt and pepper.
Stir in the balsamico vinegar.
Serve warm, or allow to cool to room temperature.

Zucchini pasta with lemon garlic shrimp

For ➍
4 medium zucchini
30-40 raw shrimp, peeled & deveined
1 tbs olive oil
1 tbs garlic, minced
1 lemon, juice and zest
10 cl white wine
2 tbs parsley, chopped
salt & pepper

Wash and cut the ends off each zucchini. Using a spiral slicer, make zucchini noodles. Set aside.
Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for 1-2 m without stirring. You want the side to get a little crispy.
Add the garlic, then stir the shrimp for another minute, trying to get them all cooked on the other side. Once the shrimp are cooked, use a large spoon to remove them the from the pan. Set aside on a plate.
Add the lemon juice, lemon zest and white wine to the pan. Bring to a boil for 2-3 m while stirring.
Add the zucchini noodles and parsley to the pan. Stir for 30 s to heat and combine. Add the shrimp and stir for another m. You do not want to "cook" the noodles, just heat. They'll become limp and mushy very quickly.
Serve immediately.

Couscous & veal shank

For ➍
1 kg veal shank
500 g couscous
1 large sweet onion
150 g chickpeas, soaked or canned
1 butternut squash
2 carrots
1 zucchini
1 l chicken stock
1.5 cinnamon stick
1 tbs ginger powder or ras-el-hanout
1 ts turmeric (or a few strands of saffron)
2 tbs butter or good smen

Cut the rind of the shank pieces to avoid curling.
Peel the onions and chop coarsely. Sauté them in a dash of olive oil at the bottom of the couscoussière or large casserole. Add the veal shank and 1 tbs of butter. Allow to simmer without browning.
Sprinkle the couscous in a large bowl and add a pinch of salt. Pour 1 tbs of olive oil over the couscous and mix the grains well together so they do not stick together.
Add the lukewarm water until the grains are well wet, but not dripping. Allow 5 to 7 m to dry. Rub  the couscous loose between the hands so that the grains are detached from each other. Or make couscous according to instructions on the box *.
Season the meat with the cinnamon stick, saffron, ginger powder, pepper and salt. Deglaze the veal shanks with the stock and simmer for 10 m.
Cut the carrots in pieces of 5 cm. Add the carrots. Peel the butternut squash and cut into pieces of 5 by 5 cm. Add the pumpkin. Add the chickpeas (if canned or jar, add 10 m before the end of cooking). Simmer again for 10 m. Add zucchini.
Full cooking time: ± 1h (possibly slightly shorter for the vegetables).
[Meanwhile steam the couscous. Put the grains in the steam basket of the couscousière and place on top of the pot with the meat. Let stand until the couscous is visible through the steam of the dish.
Remove the couscous from the steamer and sprinkle lightly with water. Rub the couscous loose again in the hands. Repeat this process two more times.]
Before serving, add 1 tbs of butter to the couscous.
Serve the couscous in a large bowl with the meat on top. Dress the chickpeas, onion and butternut and vegetables around the veal shanks and pour over a few spoonfuls of the sauce.

Provençal redfish stew @ microwave

For ➍
4 200 g redfish fillets
4 tomatoes
4 shallots
250 g mushrooms
2 zucchini
1 red pepper
2 cloves of garlic
10 cl olive oil
roux (optional)
1 ts herbes de Provence
2 tbs chopped parsley
salt & pepper

Drop the tomatoes in boiling water, cool immediately in cold water. Peel and remove the seeds. Cut the flesh into strips. Chop the shallots finely. Crush the garlic. Cut the mushrooms, zucchini and bell pepper into cubes .
Coat a microwave bowl with olive oil. Cover the bottom with the shallots, garlic and mixed herbs. Season with salt and pepper, cover and heat 4 m at 750 W.
Add the sliced ​​tomatoes, diced mushrooms, zucchini and bell pepper. Season with salt and pepper and cook 3 m at 850 W. Coat another microwave bowl with olive oil. Spread the fillets evenly and cover with the vegetables. Cover and heat 6 m at 850 W. Let stand for 2 m. Bind with a light roux.*
Serve on warm plates. Garnish with chopped parsley. Serve with pasta or fried rice.

*Discard the roux to get a more ratatouille side-dish.

Iced zucchini velouté

For ➍
250 g natural yoghurt
10 large mint leaves
2 medium zucchini (600g), diced, unpeeled
pepper & salt
4 tbs pine nuts
2 cubes low-fat broth

Bring 50 cl of water to a boil with the stock. Add the zucchini and cook for 8 m.
Grill the pine nuts in a non-stick pan without fat.
Take the cooked courgettes from heat, add 25 cl of cold water, pour into a bowl and let cool completely.
Add the yogurt and mint leaves to the cold soup. Mix until smooth and put in the refrigerator.
If necessary, add some ice cubes in the soup when serving.

Som tam (Thai green papaya salad)

For ➍
200 g green (unripe) papaya, peeled & grated into thin strips
2 cloves of garlic
2 to 5 small chili peppers
2 Thai eggplant into slices
2 tbs dried shrimp
3 tbs fish sauce
2 tbs lime juice
1 tsp palm sugar
4 cherry tomatoes, halved
3 tbs peanuts, unsalted, roasted

Mash the garlic, chillies and long beans and Thai eggplant in a mortar. Add the grated papaya, and stamp it with the other ingredients.
Add the dried shrimp, fish sauce, lime juice and sugar and stir well to the sugar has melted.
Add tomato and stir again to. Add the roasted peanuts.