The beauty of this recipe is that it can simultaneously with the Chocolate Kiss biscuits, using up left over egg yolks.
4 egg yolks
150 grams icing sugar
300 grams ground hazelnuts
100 grams grated dark chocolate
100 grams extra whole hazelnuts
Whisk egg yolks and sugar until frothy
Gently fold in ground hazelnuts and grated chocolate
Leave dough to sit for 30 minutes
With two teaspoons, place mounds of mixture on lined tray
Decorate each with a whole hazelnut
Place in oven that has been preheated to 180 degrees Celsius
They should be ready in around 15 minutes
Watch carefully as they tend to burn
Delicious!
Friday, June 17, 2011
Chocolate Kiss Biscuits
4 egg whites
100 grams raw sugar
1 tablespoon cocoa
50 grams grated dark chocolate
Beat egg whites until just stiff
Add sugar, beat
Gently fold in cocoa and chocolate
Using a dessertspoon, place mounds of mixture on lined tray
Bake 25 to 35 minutes 130 to 150 degrees Celsius
100 grams raw sugar
1 tablespoon cocoa
50 grams grated dark chocolate
Beat egg whites until just stiff
Add sugar, beat
Gently fold in cocoa and chocolate
Using a dessertspoon, place mounds of mixture on lined tray
Bake 25 to 35 minutes 130 to 150 degrees Celsius
Tuesday, June 14, 2011
No Knead Bread
3 cups flour
1/4 teaspoon yeast
1 and 1/4 teaspoons salt
1 and 1/2 cups water
Combine dry ingredients
Add water, stir until blended
Dough will be sticky and shaggy
Cover bowl with plastic wrap
Let dough rest at least 12hrs, preferably 18hrs, at warm room temperature
Dough is ready when the surface is dotted with bubbles, and is a stringy texture
Lightly flour a work surface and place dough on it
Sprinkle with a little more flour and fold it over on itself once or twice
Cover loosely with plastic wrap and let rest about 15 minutes
Using just enough flour to keep dough from sticking to work surface, gently and quickly shape dough into a ball
Generously coat a tea towel with flour, wheat bran or cornmeal
Put dough seam side down on towel and dust with more flour, bran or cornmeal.
Cover with another cotton towel and let rise for around 2 hours
When ready, dough will be more than double in size and will not readily spring back when poked with finger
At least half an hour before dough is ready preheat your oven to 250 degrees Celsius
Put a heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats
When dough is ready, carefully remove pot from oven
Slide you hand under towel and turn dough over into pot, seam side up
It may look at mess, but that is OK
Cover with lid and bake 30 minutes
Then remove lid and bake another 15 to 20 minutes until loaf is beautifully browned
Cool on rack
1/4 teaspoon yeast
1 and 1/4 teaspoons salt
1 and 1/2 cups water
Combine dry ingredients
Add water, stir until blended
Dough will be sticky and shaggy
Cover bowl with plastic wrap
Let dough rest at least 12hrs, preferably 18hrs, at warm room temperature
Dough is ready when the surface is dotted with bubbles, and is a stringy texture
Lightly flour a work surface and place dough on it
Sprinkle with a little more flour and fold it over on itself once or twice
Cover loosely with plastic wrap and let rest about 15 minutes
Using just enough flour to keep dough from sticking to work surface, gently and quickly shape dough into a ball
Generously coat a tea towel with flour, wheat bran or cornmeal
Put dough seam side down on towel and dust with more flour, bran or cornmeal.
Cover with another cotton towel and let rise for around 2 hours
When ready, dough will be more than double in size and will not readily spring back when poked with finger
At least half an hour before dough is ready preheat your oven to 250 degrees Celsius
Put a heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats
When dough is ready, carefully remove pot from oven
Slide you hand under towel and turn dough over into pot, seam side up
It may look at mess, but that is OK
Cover with lid and bake 30 minutes
Then remove lid and bake another 15 to 20 minutes until loaf is beautifully browned
Cool on rack
Orange Anzac Biscuits
I tried these recently and they are now our favourite recipe for Anzacs...chewy and with a twist to the traditional recipe...yum!
1 cup plain flour
1 cup rolled oats
1 cup shredded (or dessicated) coconut
1 cup flaked almonds (fine if you don't have these)
3/4 cup firmly packed brown sugar
1 tsp finely grated orange rind
125 grams butter
2 Tablespoons golden syrup
2 teaspoons water
1/2 teaspoon bicarb soda
Preheat oven to 160 degrees Celsius
Line baking tray
Combine oats, coconut, almonds, sugar and orange rind
Stir butter, golden syrup and water in saucepan until it melts
Stir in bicarb soda
Add to oats mixture
Roll tablespoons of mixture into balls
Place on lined baking tray
Bake around 18 minutes, or until you can gently push them across the paper
Set aside 10 minutes until cool
Transfer to wire rack
Delicious!!
1 cup plain flour
1 cup rolled oats
1 cup shredded (or dessicated) coconut
1 cup flaked almonds (fine if you don't have these)
3/4 cup firmly packed brown sugar
1 tsp finely grated orange rind
125 grams butter
2 Tablespoons golden syrup
2 teaspoons water
1/2 teaspoon bicarb soda
Preheat oven to 160 degrees Celsius
Line baking tray
Combine oats, coconut, almonds, sugar and orange rind
Stir butter, golden syrup and water in saucepan until it melts
Stir in bicarb soda
Add to oats mixture
Roll tablespoons of mixture into balls
Place on lined baking tray
Bake around 18 minutes, or until you can gently push them across the paper
Set aside 10 minutes until cool
Transfer to wire rack
Delicious!!
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