When you make biscotti, there will be egg whites left over, this is how to use them up - (tip - pop egg whites into a zip lock bag and into the freezer until you want to use them.) The recipe is for 1 egg white, just increase the amount of each ingredient according to how many egg whites you want to use.
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This is Silvia Colloca's recipe for Cantuccini con Pistacchio e mandarin, or Pistacchio and mandarin biscotti. Low fat but not low cal. All I can say is yum yum yum.
The first time I made it I had not cooked it enough in the first cook to be able to cut it, so back in it went. No problem. I do think you could just roll out the dough and cut it into fingers and put those on a tray to bake - I will try it out next time. You could do the whole thing in a food processor or even by hand in a bowl, I use a rather elderly mix-master.
You could vary the mandarin zest to taste, more is better! Nuts tradionally are pistacchio, but you could easily use almond or hazelnut. These biscotti keep for ages.
This is Aldo's (from masterchef) recipe for anchovie sauce, use it with pasta, asparagas, fish, anything really.
10 cloves of garlic
500 ml milk
15g anchovies
3 tbs capers
olive oil
black pepper
In a small saucepan add milk and garlic. On low heat cook the garlic making sure that the milk does notl burn, stirring occasionally every 3 minutes. The all cooking of the garlic should take more then 20 minutes ( the garlic must be soft to touch)
In a mortar and pestle add anchovies and capers with a drizzle of olive oil and start to pound on the ingredients until achieving a pesto consistency if required a bit more of olive oil add a bit at time.
Once the garlic is cooked add it to the anchovies pesto and keep pounding until becomes a thick sauce if required add a bit more of olive oil to smooth the sauce. Season with pepper.
I needed a dessert for a dinner party, one that was easy, relatively quick and could be made the day before as I did not want to be fussing around on the day. This was perfect!
I have changed the recipe slightly, taking out the sugar in the crust, instead using choc coated biscuits, and increasing the lime a little.. But - you can really make it with any biscuits and you dont need to use limes, you can just make it with lemons if you like. I don't worry about taking the crust up the side either, just do a bit at the bottom - works either way. I make this in a spring for pan with a bit of parchment paper on the bottom to make it easy to remove from the pan.
Also, I just use the bung it in method for the filling, bung everything into a bowl and mix with a hand held beater, it works perfectly. As for decorating the toop, I don't use the Mary Berry method, I just cover the top with whipped cream and some lime zest if I feel fancy. You do need the whipped cream though, it tastes better.
To make the crust: place the crushed biscuits, together with the butter and sugar, in a medium bowl and stir until the ingredients are thoroughly mixed.
Turn the crust mixture out into a 20cm (8in) loose-bottomed tart tin and press firmly and evenly over the bottom (and up the sides if you like) using the back of a metal spoon. Chill for 30 minutes until set.
To make the filling: place the double cream, condensed milk, and cream cheese in a bowl with the lemon and lime zests. Mix thoroughly. Using a balloon whisk, gradually whisk in the lemon and lime juices and continue whisking until the mixture thickens.
Pour the lemon and lime filling into the crumb crust and spread it evenly. Cover and chill overnight.
Up to 6 hours before serving, whip the cream, as shown below, until it just holds its shape. Decorate the top of the cheesecake with swirls of whipped cream and slices of lime, then return to the fridg
This is a recipe from Nigella Lawson - and its wonderful. You cake make this as a pudding or a cake depending on the size of the dish you use. One of the reasons I love this cake is that it uses the bung it in method. All you do is put everything into a mixer or food processor and turn it on for a few minutes. What could be easier?
If you want a pudding serve warm and use a smaller, deeper dish, if you want a lovely cake use a dish size aprox 8'x12" The time it takes to cook will depend upon the dish so keep an eye on it after about 12 minutes. It is cooked when slightly brown around the edges and bounces when touched. Elderflower cordial is available in Australia at large liqour outlets and usually at the larger supermarkets.
Now, about the yoghurt, I ran out so I used sourcream - worked perfectly. Nigella suggests processing everything except the yoghurt and lemon and cordial and putting that through the funnel. Too much work for me, I just put it all in together. Use the usual rule about drizzle - hot cake cold drizzle.
Magnolia Bakery makes wonderful cup cakes. this chocolate cup cake is very moist, has a beautuful texture and tastes great. I ice them with Magnolia's lovely icing, with the addition of instant coffee, so end up with Chocolate coffee cup cakes!
This recipe makes 12 large muffin size cupcakes, or 24 smaller ones. It can be easily halved.
Make sure you use the best chocolate you can get as it does make a difference. I ran out of buttermilk, so used yoghurt with a little milk added - worked perfectly. I use a stand mixer for this recipe, it is not really suited to hand mixing or a hand held mixer.
To see the perfect icing technique, check out this video
Recently someone on a Facebook group I am part of posted that she cannot cook, does not like to cook, wants to learn to cook, and did anyone have an easy recipe. That got me thinking, and I posted back to her, learn how to chop, then make a casserole recipe where you bung (technical term, see below) everything into a pot and put it in the oven. Technically, this is not a family recipe, it my adaptation of a French classic and I doubt any of my ancestors ever made it.
