1. 2lbs flour - approximately 2. 1lb unsalted butter 3. 6oz icing sugar+some for sifting when cooked. 4. Whole Cloves
Sift 1. twice or thrice. Cream 2. and 3. together until pale. Gradually add enough 1. to make a soft but firm dough. If you have made it too loose, then add more 1. Break off walnut size pieces and roll into balls. Place on oven tray and pinch tops with thumb, first and second finger place 4. in centre of each shortbread. Bake in a very moderate oven (170C/350F/Mark4) for approx 20 mins, until they are cooked through but not browned. Take from ovenand while still hot sprinkle with icing sugar and cool. Place in lined tin - they will stay fresh for 2 or 3 weeks.
For the base 100g plain flour 50g butter 50g caster sugar 40g amaretti biscuits
Preheat the oven to 200C/400F/Gas Mark 6
To make the base: Put all the base ingredients in a food processor and whizz till fine breadcrumbs consistency. Press into a loose bottomed tart tin - it'll spread quite thin.
Arrange the apples in a spiral (or other pattern). Brush with the melted butter and sprinkle with the sugar and cinnamon. Bake until apples are golden brown (30-40 mins).
I like this recipe because it is fool-proof. I am not a confident cook but it always works and people like it.
Ice-cream I grow soft fruit: strawberries, blackcurrants, raspberries, loganberries, gooseberries. They take up about half of my vegetable garden. I'd love to be able to make jam but it never works. All that heat and clearing up and wasted fruit for nowt but tears an howling. When you freeze fruit you lose the texture that makes them beautiful to eat - but they are good as ice-cream. Then you have all that sunshine right through the year. Or so I think. You use equal parts of frozen fruit and yoghurt plus two thirds of sugar by weight of fruit (less if you like) plus a bit of alcohol (amaretti or something like that) and a swish of lime juice or balsamic vinegar. I blend that for twenty seconds and then put the mixture in the fridge till twenty minutes before you want the ice-cream. I use an ice-cream maker that has to go in the freezer for 24 hours before but you can freeze it and stir periodically to break up the crystals. The colours of the icecream are rich and the taste is fresh. And it couldn't be easier really.
KOURAMBYETHES
ReplyDelete(Greek Shortbread)
1. 2lbs flour - approximately
2. 1lb unsalted butter
3. 6oz icing sugar+some for sifting when cooked.
4. Whole Cloves
Sift 1. twice or thrice.
Cream 2. and 3. together until pale.
Gradually add enough 1. to make a soft but firm dough. If you have made it too loose, then add more 1.
Break off walnut size pieces and roll into balls.
Place on oven tray and pinch tops with thumb, first and second finger place 4. in centre of each shortbread.
Bake in a very moderate oven (170C/350F/Mark4) for approx 20 mins, until they are cooked through but not browned.
Take from ovenand while still hot sprinkle with icing sugar and cool. Place in lined tin - they will stay fresh for 2 or 3 weeks.
Apple and Amaretti Tart
ReplyDeletePosted by Pen
700g Bramley apples, peeled and sliced
1 tablespoon melted butter
2 tablespoons caster sugar
1/2 teaspoon ground cinnamon
For the base
100g plain flour
50g butter
50g caster sugar
40g amaretti biscuits
Preheat the oven to 200C/400F/Gas Mark 6
To make the base:
Put all the base ingredients in a food processor and whizz till fine breadcrumbs consistency. Press into a loose bottomed tart tin - it'll spread quite thin.
Arrange the apples in a spiral (or other pattern). Brush with the melted butter and sprinkle with the sugar and cinnamon. Bake until apples are golden brown (30-40 mins).
I like this recipe because it is fool-proof. I am not a confident cook but it always works and people like it.
Ice-cream
ReplyDeleteI grow soft fruit: strawberries, blackcurrants, raspberries, loganberries, gooseberries. They take up about half of my vegetable garden. I'd love to be able to make jam but it never works. All that heat and clearing up and wasted fruit for nowt but tears an howling. When you freeze fruit you lose the texture that makes them beautiful to eat - but they are good as ice-cream. Then you have all that sunshine right through the year. Or so I think. You use equal parts of frozen fruit and yoghurt plus two thirds of sugar by weight of fruit (less if you like) plus a bit of alcohol (amaretti or something like that) and a swish of lime juice or balsamic vinegar. I blend that for twenty seconds and then put the mixture in the fridge till twenty minutes before you want the ice-cream. I use an ice-cream maker that has to go in the freezer for 24 hours before but you can freeze it and stir periodically to break up the crystals. The colours of the icecream are rich and the taste is fresh. And it couldn't be easier really.