Zucchini Frittata with Pea and Celery Salad

I think frittata is in my DNA. Growing up frittata showed up on the dinner table regularly and I didn’t always like it. All the other kids at school were eating fish and chips or roast lamb. We ate things they had never heard of and that was hard for a 70’s child. As well as frittata, we ate radicchio and fennel, polenta and risotto. Like frittata, these are all common place now and appear on menus and in cookbooks all over the country. As an adult I can appreciate the amazing upbringing I had with a foot in Italy and the other firmly planted in Australia. And now, I love frittata.

This one which is adapted from a Jamie Oliver recipe,  is perfectly fresh and light. And it’s green. Happy St Patrick’s Day!


Zucchini Frittata

Zucchini Frittata with Pea and Celery Salad

3 smallish zucchini
4 or 5 swiss brown mushroom, sliced
1 tablespoon light olive oil
8 eggs
1/2 teaspoon cayenne
4 spring onions, sliced finely
a handful of fresh mint, shredded
a couple of sprig of thyme or a sprinkle of dried thyme
4 tablespoons freshly grated parmesan
20-40g fetta
chilli flakes
salt and pepper to taste

Pea and Celery salad

150g frozen peas
1 lime or lemon, juiced
extra virgin olive oil and salt
1 heart of celery, sliced


Preheat oven to 180C. Grate the zucchini, season with salt and allow to stand for a few minutes before squeezing to get rid of excess liquid. Heat the oil in a non stick, ovensafe, fry pan over medium heat. Add the mushroom and fry for a minute or so before adding the zucchini. Fry for a few minutes, stirring regularly. Don’t overcook because you will lose the vibrancy of the vegetables. In the meantime, crack the eggs into a bowl, add cayenne, spring onions, mint, thyme and 2 tablespoons of parmesan. Season with salt and pepper. Whisk to combine and break up the eggs. When the zucchini and mushrooms are ready, pour the eggs over the vegetables stir then level the mixture out then sprinkle with remaining parmesan cheese. Transfer to preheated oven for 10-15 minutes until cooked through. Sprinkle with crumbled fetta and chilli flakes to serve.


Steam or microwave the peas until just tender. Allow to cool slightly, then dress to taste with juice of lime or lemon, olive oil and salt. Stir through the celery.


Baklava – A Baker’s Odyssey Challenge #59

What’s the best baklava you’ve ever had? Was a Greek or Lebanese baklava? Come to think of it – is it baklava or baklawa? A couple of years ago on a visit to Melbourne I had the most delicious baklava ever from a Greek stall at the Queen Victoria markets. The flavours had melded together beautifully, it was crisp and not too sweet.

This recipe, from A Baker’s Odyssey by Greg Patent comes close.  I think the difference is the clarified butter. Clarified butter is easy to make at home. Here is a good explanation of how to clarify butter or you can find it in most supermarkets.

Baklava is a great do ahead recipe. In fact, it tastes better the next day. It keeps well in the refrigerator for a least a week. Greg says to store it a room temperature but I don’t know about your place but here in tropical North Queensland nothing lasts very long left in our steamy room temperature.

Which is your favourite baklava shop?



Baklava adapted from A Baker’s Odyssey by Greg Patent


3 cups sugar
2 cups water
2 tablespoons orange flower water
1 tablespoon  fresh lemon juice


500g/1lb walnuts
1/2 cup sugar
1 to 2 tablespoons orange flower water

To assemble

340g/3 sticks unsalted butter, clarified
500g/1lb phyllo dough, thawed if frozen

Make the syrup: combine the sugar and water in a pan and set it over a medium heat. Bring it to the boil stirring occasionally. Then cover with a lid, reduce the heat (so it doesn’t boil over) and simmer for 3 minutes. Uncover, keep it simmering and cook until the syrup reaches 95C or 200F. Remove the pan from the heat and add the orangeflower water and the lemon juice. Allow to cool and refrigerate it. It should be a pourable consistency not as thick as honey. Add a little water if it is too thick. Keep refrigerated.

Make the filling: process walnuts in the food processor in batches until coarsely chopped. Transfer to a large bowl and stir in the sugar and orangeflower water. Set it aside until you are ready.

To assemble: Preheat the oven to 180C/350F. Brush a 33 x 22 cm baking pan (13 x 9 inch) with clarified butter. Place 1 phyllo sheet in the pan and brush lightly with butter, fold in the overhanging edges of dough. Repeat again until you have used half of the dough. Sprinkle the walnut filling evenly over the pastry. Then repeat the layering and buttering of the remaining phyllo. With a sharp knife cut through the pastry right down to the base forming diamonds or whatever shape and size you want the finished pieces to be. Pour any remaining butter into the cuts.



Bake the baklawa for 30 minutes and then reduce the temperature to 150C/300F until brown and crispy, another 45 to 60 minutes. Take the baklawa out of the oven and immediately pour over the cold syrup. Let it stand for 2 or 3 hours, even overnight, before serving



In my Kitchen


In my kitchen in February it was hot and not a lot of baking was happening. The kitchen was filled with plenty of fresh fruit and cooling salads. This summer has proven to be good growing weather. By that I mean, heavy showers followed by sun but it also equates to high humidity. Today was a mere 87% humidity! The apricots and plums ripen quickly on the kitchen bench  which makes them great for cakes and tarts like this German Plum tart, another beautiful recipe from A Baker’s Odyssey by Greg Patent.

pineapple plant

Perfectly ripe pineapples are delicious in summer and I keep the pineapple tops in a container of water on my kitchen bench until roots form, then into the garden to provide me with another sweet pineapple.

apricot tart

Apricot and almond tart filled the kitchen with mouthwatering perfume and made smoko special for my hubby’s workmates.

Our backyard avocado tree has just started giving up it’s treasures. The first of this season’s avocados are now maturing in the kitchen and finding their way into salad bowls.

I had to buy this chocolate macadamia spread called Macabella when I was shopping the other day. It’s beautifully packaged and look so appealing. But doesn’t quite hit the spot like our favourite chocolate hazelnut spread, Nutella.

Have you tried it?

spinach pasta

Finally, a Jamie Oliver inspired recipe of spinach pasta with zucchini and cherry tomatoes. This is a great pasta made with just baby spinach leaves and flour! It works and is so delicious!

In My Kitchen is part of a bigger IMK community hosted by Liz who blogs at the great  Bizzy Lizzy’s Good Things. Have a look at her blog to find a list of kitchens around the world which you can have a peek into.

Chocolate Raspberry Tart

Chocolate and raspberries are a match made in heaven. Don’t you think? I first made this chocolate tart back in May 2013 with dark 70% cocoa chocolate and roasted hazelnuts and it was delicious. Consequently when I needed a delicious but easy dessert my mind went back to this amazing tart. While I loved the bitterness of the dark chocolate this time what was needed was something more subtle.  So I reduced the chocolate and used a more mild and slightly sweet 60% cocoa chocolate, added raspberry jam to the base and, most of all, fresh raspberries on top. This tart is perfect for summer and Valentine’s Day.

Chocolate and Raspberry Tart


The beauty of the tart is that the base is so easy, being prepared with biscuit crumbs. There is no messing with rolling out pastry and trying to ease it into the pan! There is no worry about the pastry shrinking or becoming tough!

Raspberry Jam spread into the base of tart

Finally. the filling is super easy! Just beat all the ingredients together. No fear of curdled or scorched custard. Just a smooth decadent filling which will impress your guests! Guaranteed!

Go on, try it! There is only one week until the big day!

Pouring chocolate filling over raspberry jam


Chocolate Hazelnut Tart

For the base:

250g plain biscuits crumbs ( I used up whatever was lurking in the pantry – savoiardi, amaretti and some plain sweet biscuits all whizzed in the food processor)
50g ground hazelnuts
1/3 cup cocoa powder
1/3 icing (confectioners) sugar
130g butter, at room temperature
Combine everything in the food processor and whizz until it all comes together. Coat an 11inch/28cm tart pan with a removable base with non-stick cooking spray. Then press the base mixture evenly over the base and sides using the back of a spoon to help you. You can let it set in the refrigerator.

For the filling:

1 cup good raspberry jam
250g dark chocolate 60%, broken up
2 cups cream
3 eggs
1 teaspoon vanilla
50ml Frangelico liqueur
1/2 teaspoon salt

Preheat the oven to 350F/180C.

Take the prepared tart base out of the refrigerator. Warm the raspberry jam slightly in the microwave until it loosens a little and carefully spread the base with raspberry jam.
Heat the cream until it bubbles (you can do this in the microwave). Add the chocolate to the cream and allow to sit for 3 or 4 minutes. Take a whisk and start slowly mixing the cream and chocolate until it is smooth and well combined. Cool a little so that the eggs don’t scramble.
Add the eggs, vanilla, Frangelico and salt. Whisk well.
Pour this mixture into your prepared tart pan. I had a small, maybe a couple of spoonfuls, amount of mixture left over that didn’t fit into the tart pan. Remember not to overfill because we need to add the topping. Carefully transfer to your hot oven and bake undisturbed for 25 minutes. Allow the tart to cool for about 15 minutes then transfer to the refrigerator to cool completely.

For the ganache topping:

1/2 cup cream
100g dark chocolate 60%, broken up
1 tablespoon honey
1 tablespoon Frangelico

Heat the cream (again you can do this in the microwave) add the chocolate and allow to sit for a few minutes. Whisk to combine the chocolate and cream then add the honey and Frangelico. Pour this delicious mixture all over the top of the tart. Don’t use anything to spread it. Just tip the tart around to spread the topping. This will result in a mirror like finish. Return to the refrigerator until set. Before serving decorate with fresh raspberries. r.

Chocolate Raspberry Tart

Nuts and Bolts for a retro snack with drinks

This is spicy and crunchy snack, commonly known as Nuts and Bolts here in Australia, delicious to have with a cold beverage. Who would think that combining mixed nuts, pretzels and a breakfast cereal with some flavourings would result in an irresistible snack?

This is one of those retro recipes that the modern woman in the 1960’s could easily prepare with the convenience foods that were never previously available. But you know what? Nuts and Bolts are still great today! I’ll admit, we’re not talking healthy food here – a wee bit high in salt, I would think. Since Australia Day just around the corner, Nuts and Bolts are the perfect snack to bring to the BBQ or to have on the table when friends come around for drinks. So make a double batch. You’ll have some for yourself and also fill a few jars to give as a nostalgic gift made with love.

As an Italian Australian, I grew up with pasta, tortellini and minestrone. Then one Christmas my sister was given a Women’s Weekly cookbook. What a revelation it was because flicking through the pages, we found fascinating, “new” recipes. Prawn cocktail, steak diane, trifle and choc mint slice! And Nuts and Bolts fitted in there somewhere, as well. I felt so modern and “Australianised” creating these wonderful recipes. As a result my imagination and cooking fervor was sparked. That book was probably the best cooking lesson ever and I still have a copy.

Spicy crunchy savoury snack of nuts, pretzels and crunchy cereal

I’ve added extra spice to these Nuts and Bolts but basically it’s the same classic retro recipe. Yet this is my choice of flavours. While you can add what ever nuts you like, leave out the pretzels, change the cereal, add more spice or less. Totally your choice. Almost anything goes. Almost!

Spicy Nuts and Bolts

Makes about 8 cups
Prep time: 10 minutes
Cook time: 20-25 minutes


250g Nutri Grain cereal
375 mixed roasted nuts
200g salted pretzels
1/2 cup light olive oil
45g packet cream of chicken soup mix
45g packet french onion soup mix
1 1/2 tablespoons Indian curry powder
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon garlic powder

  1. Preheat the oven to 180C/350F
  2. Into a large, deep roasting pan place the cereal, nuts and pretzels
  3. In a small bowl mix together oil, soup mixes, curry powder, Worcestershire sauce, paprika and garlic powder.
  4. Pour the oil mixture over the cereal/nut/pretzels and mix well.
  5. Bake in the oven for 20-25 minutes, stirring every 5-8 minutes until dry and starting to take on a light golden colour. Watch the cereal,  being high in sugar it will burn easily.
  6. Cool before storing in an airtight jar.

Picking up Spicy crunchy savoury snack of nuts, pretzels and crunchy cereal

Easy Mango and Passionfruit Ice Cream

Ice Cream,  summer and a facelift! This mango and passionfruit ice cream is so easy and delicious. While our summer in North Queensland is hot and humid,  lots of ice cream helps us get by. And a face lift – noooooo, not me! Marcellina in Cucina!  And she is  looking pretty good, don’t you think? We have been working hard behind the scenes for the last few weeks and are confident all is well and up and running.  If you are new here, welcome! If you are a return visitor, many thanks. I hope you all enjoy  Marcellina in Cucina at her new and sparkling site.

Mangoes and North Queensland go hand in hand. Driving north up the coast, mango orchards are a common sight. While mangoes are in season, roadside stalls are often spotted selling mangoes by the bucketful. Actually, I have to tell you, with four mangoes trees, I do get sick of mangoes so into the freezer they go.  My freezer is full of surplus mango cheeks and passionfruit pulp so I can make this quick and easy ice cream whenever the desire strikes. Combining mangoes with passionfruit is a no brainer.

Mango and Passionfruit Ice Cream

The secret of this mango and passionfruit ice cream is the frozen mango. Whizzing the frozen mango in the food processor creates a delicious pure fruit sorbet. Adding the passionfruit, sugar and cream is elevating it to another level.

Have all your other ingredients well chilled and you can be tucking into luscious mango and passionfruit ice cream in less than 20 minutes. If you prefer a firmer consistency, by all means, pop it into the freezer and allow about 2 hours for a scoopable ice cream. The beauty about the high quantity of mango is that this ice cream never freezes rock hard plus that makes it low in fat which means you can eat more of it. It keeps well for a week or so…hmmm, if you can resist the temptation for that long!

I served the ice cream in my homemade crunchy krumkake cones but in keeping with “easy”, a store bought waffle cone does the trick. If it has been in the freezer for more than a day be sure to take it out a few minutes before you want to serve it so that it is not so icy but then again I love that quality about this ice cream!

Mango and Passionfruit Ice Cream

You will need about 3/4 to 1 cup of passionfruit pulp to make the 1/2 cup of juice. This is simply to do – first loosen the seeds from the pulp by pulsing in the food processor  then push the pulp through a sieve and collect the gorgeous, golden juice in a small bowl. Discard the seeds ( or plant them in the garden to grow your own passionfruit).

Whenever you make ice cream or frozen desserts freeze the bowls, utensils and particularly the pan you will be freezing your ice cream in. This tip really helps to keep the ice crystals to a minimum.

Mango and Passionfruit Ice Cream

Easy Mango and Passionfruit Ice Cream original recipe by Marcellina

Yield 6 servings

Prep Time 20 minutes plus freezing

1/2 cup passionfruit juice, no seeds, chilled
75g/100g sugar
2 tablespoons lime juice, chilled
500g frozen mango, cubed
1/2 cup cream, well chilled

1. In a small bowl mix together the passionfruit juice, sugar and lime juice until the sugar is dissolved.

2. Place the frozen mango in the bowl of a food processor with a metal blade attached. Process until a smooth and thick consistency.

3. With the processor running add the passionfruit juice mixture.

4. Followed by the cream. Process only for 30 seconds to 1 minutes. Don’t over process or the cream could curdle.

5. Serve immediately in cold bowls or freeze in a prechilled shallow pan for 2 hours for a more firm consistency.

Mango and Passionfruit Ice Cream

Dutch Donuts – The Last Daring Kitchen December Challenge

These donuts, Dutch Oliebollen, are the delicious last challenge in the Daring Kitchen community. Donuts are a traditional treat for New Year’s Eve in the Netherlands and I think, donuts are a great treat anytime.

The week since Christmas Eve has flown by and now we arrive at the end of 2016. I’m sad to say that this post also marks the end of Daring Kitchen, a wonderful online group of which I have been a part of since 2009.

It is because of the Daring Kitchen that I started this blog in the first place. And it is because of the Daring Kitchen that I even thought to attempt puff pastry, croissants and macarons, just to name a few. And it is because of the Daring Kitchen that my interest has been spurred in the the amazing baking traditions of many countries around the world, like the Esterhazy cake, Armenian nazook and speculaas. Within this amazing group I have found wonderful blogging friends and we developed a great baking camaraderie. So, today I bid a sad farewell to the Daring Kitchen.

This last challenge was hosted by the lovely Francijn Brouwer from the blog “Koken in de Brouwerij”. Francijn is from the Netherlands and this is the third time she has opened her kitchen and shown us her country’s wonderful baking traditions. Oliebollen are a traditional treat for New Year’s Eve in The Netherlands and there are mobile kitchen everywhere during winter selling these delicious Dutch donuts. The traditional oliebollen are made with apple and raisins. I also made a plain version which were injected with Nutella after frying. Thanks to Francijn, these donuts were a hit with my family!

Oblibollen – recipe courtesy of Francijn of “Koken in de Brouwerij”

300g / 2 1/2 cups whole wheat flour
200g / 1 1/2 cup plus 5 tsp all-purpose flour
10g / 3 tsp instant yeast
10g / 1 1/2 tsp salt
25g / 2 Tbsp caster sugar (white or light brown)
3g / 1/2 tsp cinnamon
150ml / 1/2 cup plus 2 Tbsp brown beer (room temperature)
175ml / 3/4 cup water (room temperature)
175ml / 3/4 cup milk (room temperature)
50g / 3 1/2 Tbsp unsalted butter (melted but not hot)
1 small egg
200g (7 oz, or 1 1/3 cups) raisins (without clumps)
1 small apple or half a big apple (a firm variety)


1. In a large mixing bowl mix flours and yeast with a whisk.
2. Add salt, sugar and cinnamon, and mix again.
3. Add beer, water and milk (mind the room temperature), the melted butter, and the egg.
4. Attach the paddle to your mixer (or the dough hook, if you don’t have one) and mix the ingredients thoroughly. Go on until the dough becomes elastic, a few minutes.
5. Let the dough rest for 15 minutes.
6. In the meantime cut the apple in small cubes, as big as peas or beans.
7. Add raisins and apple to the dough, and mix well with a spatula.
8. Put a wet towel over the bowl, and let the dough rise for an hour, until is has nearly doubled in size.

9. In the meantime, put the oil in your deep fryer. Heat it to 180°C / 355°F.
10. Get ready for cooking: place a tray on the counter and cover it with two layers of paper towels. Have something ready to place your scoops on, to not cover your counter with grease. And have a timer handy, to track frying time.
11. Once the dough has doubled in size and the oil is hot, dip your ice scoop in the oil to avoid sticking, and fill it with dough, leveling it against the side of the bowl. Take care to include a reasonable amount of filling.
12. Release the doughball carefully into the oil, by sticking the scoop into the oil and pulling the lever. For now, don’t add more oliebollen. Start the timer.
13. Observe the behavior of the oliebol. It will start floating around, and after some time, it will turn over automatically. That way, in the ideal situation, it will brown on both sides. If the oliebol doesn’t turn over, help it when the frying time is halfway over, using a fork.
14. After five minutes of frying, take it out of the oil and put it on the tray with paper towel. Wait a minute, and then cut it through the middle with a sharp knife. Look at the center. Do you see raw dough? Then you should have cooked it longer. Do you see a bread-like texture? Then it is done, and you could even try to shorten the cooking time.
15. If you are satisfied with the texture? Then start again, but now with a few oliebollen at once. Are you not satisfied? Try again with a longer or shorter frying time.

16. Keep frying until there is no dough left, and make sure the oliebollen are all the same size, otherwise they will need different cooking times. Don’t forget to start the timer with each batch, and remember that the ones you put in first, should be taken out first.
17. Oliebollen are best when you eat them while they are still hot and crunchy. Sprinkle them with powdered sugar and enjoy! They are still great at room temperature, but next day you will miss the crunchiness. This is how to reheat them: preheat the oven to 150-160°C / 300-320°F / Gas Mark 3, and heat the oliebollen for 5 minutes.

Merry Christmas and a festive Stollen

I can hear the kookaburras calling outside my window and the Torres Strait pigeon in the mango tree as dusk settles here after a hot and humid Christmas eve. It’s not what many would consider typically Christmasy but to us it is.

Today I baked and prepared for our meal tomorrow. Part of it was this delicious stollen, another recipe from A Baker’s Odyssey by Greg Patent. Get this amazing cookbook before it is sold out to make all the wonderful recipes.

As my family and I are preparing to attend Christmas eve Mass at our local church, I would like to take this opportunity to wish you all the peace and joy of Christmas and the holidays.

Lebkuchen – A Baker’s Odyssey Challenge #58

Lebkuchen is a spicy German cookie synonymous with Christmas. Soft in the centre and slightly crunchy on the edges, fragrant with spices and sticky molasses. What this cookies lack in looks it makes up for in flavour and like all good things, improves with age!

Lebkuchen adapted from A Baker’s Odyssey by Greg Patent



1/2 cup buttermilk
1 teaspoon baking soda
1/2 cup honey
1/2 cup molasses
115g/ 1 stick salted butter
30mls/2 tablespoons vegetable oil
1/2 cup castor sugar
2 teaspoons vanilla extract
1 large egg
3 1/4 cup plain flour, sifted
3 teaspoons cinnamon
1 1/2 teaspoons ground allspice
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
3 teaspoons cocoa powder
pinch salt
1 cup chopped walnuts



1 cup icing sugar
15g/1 tablespoon butter, at room temp
1/2 teaspoon vanilla extract
3 to 4 tablespoons water



  1. To make the dough stir together in a bowl the buttermilk and soda. It will become bubbly and thick.
  2. Add the honey and molasses and stir to combine. In a bowl of a stand mixer beat the butter until smooth, add the oil, sugar and vanilla.
  3. Beat for 3 -4 minutes until light and fluffy.
  4. Beat in the egg, followed by the molasses and honey mixture. It will look curdled but that’s ok.
  5. Stir in the remaining ingredients. The dough will be thick and slightly wet. At this point it’s a good idea to wrap the dough in plastic wrap and refrigerate overnight or even a few days to allow the flavours to mature.
    When ready to bake, heat the oven to 180C/350F.
  6. Line baking trays with baking paper.
  7. Use baking paper dusted with flour to roll out the dough. It will be sticky so be liberal with the flour.
  8. Roll the dough to about 1 cm/1/3inch thick.
  9. Cut into desired shapes with cookie cutters or simply squares with a knife.
  10. Arrange on prepared baking trays allow a little room for spreading.
  11. Bake for 12-13 minutes. Don’t overbake.
    Make the icing as soon as the trays go into the oven, by beating all the ingredients together until a smooth consistency.
  12. Once the cookies are out of the oven and still warm, paint with the icing.
  13. Leave as is or embellish as desired.
  14. Allow to cool on a wire rack.


Krumkake – A Baker’s Odyssey Challenge #57

This week as we race towards Christmas day I find that I’m baking lots of recipes from this wonderful cookbook by Greg Patent. In Montana where Greg lives, the snow is softly falling and the vista is picture perfect. Quite unlike the view outside my window here in North Queensland.  Summer is in full swing with the heat and humidity being quite oppressive. Much of the traditional Christmas foods, designed to warm your guests who have come in from the cold, really don’t suit our climate.

But this crisp, fragrant cookie is perfect in both it’s home in Norway or here in sunny North Queensland or anywhere for that matter. These cookies taste exactly as I had expected – buttery and with a wonderful flavour of vanilla. Eat them as is or fill them with cream, fruit and jam. Traditionally baked on a krumkake iron, I successfully used my pizzelle iron – the pattern is different but the effect is similar. Krumkake are rolled into a cone with a special wooden tool. I used cream horn moulds or you could simply roll around the handle of a wooden spoon.

Krumkake – A Baker’s Odyssey by Greg Patent

3 large eggs
3/4 cup castor sugar
1 cup plain flour, sifted
1/4 teaspoon salt
2 teaspoons vanilla extract
150g/1 1/3 stick unsalted butter, melted and cooled to tepid

In a stand mixer, beat eggs on high speed until pale and thick. Gradually add the sugar while beating slowly. Increase the speed and beat for 3-4 minutes until thick and pale.
On low speed, mix in the flour, salt and vanilla. Then with a rubber spatula fold in the butter. The mixture will be quite thick. Cover the bowl with plastic wrap and allow to rest at room temperature for 30 minutes.

When ready, heat your iron (pizzelle or krumkake). This batter was perfect to drop from a spoon – not to thick or thin. If needed, adjust the batter with a little flour or warm water. Use a teaspoon of batter to make each krumkake. Cook until just golden – which only takes about 10-12 seconds. Remove carefully onto a clean teatowel (to protect your hands). Use whatever device you have chosen to roll your krumkake. Work quickly rolling the cookie around the mould. Once it has cooled and become crisp slide it off the mould. Store in an airtight container. They will stay fresh for 2 weeks.