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Nov11
Author Archives: Jo
Nov7
Soft Amaretti
I’ve recently been experimenting with making my own ice cream, which uses loads of egg yolks. So what to do with all the whites? ……..Amaretti thats what!
Here is a great recipe that produces crunchy and chewy soft amaretti biscuits. Those of you who attended that last supper club will have tasted them, as I served them as one of the petite fours.
1 Tbsp Plain flour
1 Tbsp cornflour
1 Tsp ground cinnamon
145g caster sugar
1Tsp finely grated lemon zest
100g gound almonds
2egg whites
30g icing sugar
- line two baking trays with baking paper
-sift the flours, cinnamon and half the caster sugar into a lg bowl. Add the lemon zest and ground almonds
- Whisk the egg whites until soft peaks form. Gradually add the remaining caster sugar to the egg whites, beating constantly until the mixture is thick and glossy and all the sugar is dissolved.
- carefully fold into the dry ingredients
- using two teaspoons scoop and form small round balls and place on the baking tray – allowing room for spreading when baking.
- set aside, uncovered for 1hr.
-preheat oven 180C (Gas4)
-sift the icing sugar liberally over the biscuits. Bake for 10-12 mins, or until crizp and lightly browned.
-leave to cool. served dusted with extra icing sugar. even better with a expresso!
Sep30
First rooftop supper
All the key elements fell into place: good weather, long enough ladder and a nice bottle of Riesling from John at Scatchyards round the corner. Tom got the wood burner going to toast some take away Koftas from Broughs butchers, I made a crunchy coleslaw and popped a few pre-baked pitta I made earlier in the day on the fire. Then we pumped up the deep fat fryer, making our first batch of proper chips: Twice cooked
With our meal plated up we ascended the ladder propped up to the velux window in the kitchen (slightly precariously) and set up on the south wall. Absolutely perfect ending to a crumby day, just catching the last of the sunshine before it faded over the silhouette of Birkenhead. Fortunately the balmy air ment we quite happily stayed there for a good hour…. Great view from up there!
Sep19
6th October Menu!
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Aug15
Sunday splendour
I made this cake yesterday as more of a procrastination tool… based on an American recipe, I’ve altered a few elements with great success. The dash of ground cloves gives this buttery orange cake deep flavour, the sour cream means the sponge stays really moist and the off hit of zingy cranberry really makes this a delicious tea time cake.
A few folk requested the recipe, so here it is!
Spiced Orange and Cranberry Drizzle cake
170g self-raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp ground cloves
120ml sour cream
2 lg eggs
120ml orange juice
1tsp vanilla extract
115g softened butter
150g caster sugar
1tbsp grated orange zest
100g dried cranberries, (soaked in a little boiling water)
200g Icing Sugar
2 tsp orange zest
75ml orange juice.
- Preheat the oven to 180C/Gas4. Grease and line a 20cm round tin. Combine the flour, baking powder, baking soda, cloves in a medium bowl. Combine the sour cream, eggs , vanilla and orange juice in another bowl.
- Beat the softened butter and sugar in a mixer until white and fluffy – being sure to scrape down the edges every so often to combine all raw ingredients.Then add half the egg mix and half flour mix, and combine slowly. Scrape down the sides and add the remaining dry and wet mix. Stir in the strained cranberries
- Bake in the middle part of the oven for 45-50 mins,, until golden and cooked throughout. Let the cake cool for 15 mins and place of a cooling rack.
- Sift the icing sugar, then add the juice and zest. While the cake is still warm insert a skewer ino the sponge and pour over the icing. When the icing is set slice and devour!
