Cut the crusts from day old white bread slices and discard. Cut the bread slices into small cubes. Toss with the melted Plugrá European Style Butter. Use a rubber spatula when tossing the melted Plugrá so the bread cubes don't break.

Spread the bread cubes onto a shallow baking pan. Half way through baking, give the pan a shake to make sure the croutons are evenly baked. The nice brown color comes from the Plugrá.

This is a delicious soup from my book, BEANS: More than 200 Wholesome, Delicious Recipes from Around the World. It is a light green, mint-flavored soup enriched with tasty Plugrá Butter at the very end. The combination of the scallions, parsley and mint gives this soup a nice fresh flavor. When you add the Plugrá Butter at the very end, it thickens and mellows out the flavors.

Using frozen peas for this soup is fine. Buy the smaller peas. Rinse them in cool water to get rid of some of that white frost that will get rid of that freezer flavor.

Remember that salt is absorbed when cooking so may need a little more. On the other hand, pepper intensifies as it cooks so may need a little less.

Use 2 or 3 kinds of apples for variety. Peel and slice the apples. Bring 1 cup water, sugar, and the lemon zest to the boil. Simmer the apples, currants and raisins in the syrup until the apples become transparent and the currants and raisins are swollen, about 10 minutes.

Try using a scale to measure the ingredients. Add a little salt when baking to give a contrast in flavor. May taste flat if you don't use salt.

Freeze Plugrá and the use a food processor to grate it. Cut the Plugrá into the flour mix. Be sure to keep all your ingredients cold to keep the glutens in the flour from developing. The result is a nice tender dough.

Use a minimal amount of water to get a flakier dough. It's ready if you press it and it comes together.

Pack the dough into rectangular shape in a plastic bag and chill, at least 1 hour, or up to 2 days. Roll about two-thirds of the dough on a floured surface to a sheet a bit more than ¼-inch thick and chill. Roll the remaining half of the dough the same way and chill. Keep the dough chilled so it is easy to work with.

Push the dough together if you have tears. The dough is easy to patch.

Make the lattice about ¼-inch. Again remember to keep the dough chilled.

Fill the pastry-lined pan with the cooled apple/currant mixture. Arrange the top layer of apples in a nice pattern. Make a lattice top to cover the top.

Boil the reserved apple syrup until thick and syrupy and just beginning to darken in color, and then pour over the cakes while warm, but not hot. The secret to transferring the cake from the baking pan to a serving plate is to twist the cake as you move it from the pan to the plate.