Archive for the ‘biscuits’ Category

Everyone loves chocolate chip cookies.

Chocolate Chip Cookies

Chocolate Chip Cookies

What is there not to like?  Butter, sugar, chocolate chips… yum!  But everyone likes their chocolate chip cookie to be different.  Some of us prefer a crisp cookie; others prefer a squidgy, fudgy, almost butterscotch, straight out of the oven chocolate chip cookie.  And then there are those who prefer their chocolate chip cookie to be somewhere in-between: fudgy and chewy in the centre but crisp around the edge.

Then there is the matter of whether it’s chocolate chips, chocolate pieces, or chocolate chunks.

Some of us don’t even get as far as needing to put the cookie dough in the oven!

Snack or Dessert?

Chocolate chip cookies are a go-to favourite dessert, Nigella taking it to another level with chocolate chip cookie dough pots that you bake in the oven!  Cookies make a great sweet snack or after school treat but no matter what your favourite chocolate chip recipe is, why is it that chocolate chip cookies are so appealing?

The imagery surrounding the Chocolate Chip Cookie is always about a caring and loving home.  In films we always see little Johnny’s bedtime routine involves a cookie and glass of milk; or should little Johnny be sick in bed, Mom would nurse him back to health with the miracle cure that was the Chocolate Chip Cookie!  Sesame Street encouraged us to believe that the chocolate chip cookie, courtesy of the Cookie Monster, “Me want cookie.  Nom, nom, nom!” was fun and enjoyable (and generally how I feel when faced with a tray of freshly baked cookies!)

The quintessential American panacea spreading joy and happiness throughout the world!

Please believe me, cynic I am not.  I love a good cookie.  I prefer mine to be fudgy and chewy in the centre with the occasional molten chocolate nugget poking through its cracked carapace but let’s be honest; when faced with a cookie, any cookie, they are all going to be devoured as soon as they come out of the oven.

Ultimate Chocolate Chip Cookies

Here is my ultimate chocolate chip cookie recipe:

IMG_1287

Chocolate Chip Cookies

Ingredients:

315g Plain Flour
½ tspn Baking Soda
225g Butter
113g Granulated Sugar
170g Soft Brown Sugar
1 tspn Salt
2 tspn Vanilla Extract
2 Large Eggs
350g Choc Chips

Method:

1st: Preheat the oven to 175˚C.

2nd: In a bowl, whisk together the flour, baking soda and salt.

3rd: Combine the butter and sugar together in a bowl and cream until light and fluffy.

4th: Add the eggs (1 at a time and combine) and the vanilla extract.

5th: Add the flour mixture and mix until just combined.

6th: Stir in the chocolate chips.

7th: Drop heaped tablespoon-sized balls of dough about 2 inches apart on baking sheets lined with parchment paper.  Bake for 8-10mins or until golden brown around the edges.  Allow to cool.

To create either a soft and chewy or thin and crispy bespoke Ultimate Chocolate Chip Cookie, you’ll need to tinker with the ratios of sugar and butter to get the texture you want.   For a thin and crispy cookie you need to increase the amount of butter and granulated sugar, reducing the amount of brown sugar.  For a cakey cookie you need to reduce the overall sugar and butter quantity.  Another important factor is the use of either baking powder or baking soda– powder puffs; soda spreads – and I want my cookies to spread in the oven.

Cookies that keep on giving

If like me you just fancy a couple of cookies with a cup of tea, note: the dough freezes very well.  I made up the recipe as above and only baked 6 cookies.  I turned the remaining dough out onto a floured surface and rolled it into a sausage shape.  I covered this in greaseproof paper and wrapped in plastic wrap and chucked it in the freezer.

Now every time I want some freshly baked cookies I just slice into the frozen choc chip sausage and bake.  Cook for the same time.

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Having established a benchmark of food and drink at my parties a few years ago, what could I pull out of the bag to feed my 20+ guests this party round?  After all I can no longer get away with several bags of doritos and assorted dips!

Do I provide my standard party medly of spiced nuts, cranberry glazed cocktail sausages and pesto palmiers?  Surely that’s a more wintry repertoire.  With the weather nearing the cusp of summer a lighter menu would be more appropriate.

So when thinking of summer food what do we recall to mind?  For me it’s things like chilled gazpacho, salads, fruit and veg and bbq meat!  How could I go about trying to incorporate these ideas into my repertoire of party food?

Summer Party Menu:

strawberry cocktail

taken from youtube.com

Strawberry Champagne Cocktail

In a blender blitz strawberries, lemon juice and icing sugar until you form a strawberry puree.  Pour this into the bottom of champagne glasses and top up with the fizzy wine of your choice.

After much deliberation the following is the menu I decided on:

Ajo Blanco (aka white gazpacho), Roast vegetable cous cous salad, Cauliflower cake and Beef carpaccio with parmesan shavings.  For dessert homemade limoncello and biscotti.

Ajo BlancoAjo blanco

I followed a Sam and Sam Clark Moro recipe (having even asked them which bread to use via Twitter!) but looking online there are several sites that have similar if identical recipes.

Literally combine almonds, garlic, stale bread, olive oil, sherry vinegar and iced water in a blender and blitz until it forms a smooth-like liquid with the consistency of cream.  Chill and serve with white grape cheeks.  This needs to be served ice cold – so either put into the freezer for a while before serving or pour over ice.

Top Tip: beware the volume of liquid you put into your processor as you don’t want it pouring out of the central post as mine did!!

Roast Vegetable Cous Cous SaladRoasted-Veg-Couscous

This couldn’t be easier; roast the veggies you wish – peppers, red onions and courgettes give the best flavour for this but I also used some leftover asparagus.  Aubergine is a great veg to use in this as it is a meaty vegetable providing texture as well as colour.

When you’re ready to assemble, pour boiling water or stock over the cous cous making sure to just cover in liquid.  Cover in cling film and leave until the cous cous has absorbed all the water.  Mix the veg through and add chopped herbs – parsely, corriander and mint work best.

Cauliflower CakeCauliflower Cake

A recipe from Foodat52 from my Foodie Weekend but a quick online search has given me the exact same recipe from Yotam Ottolenghi  (Follow the Yotam hyperlink to take you to the recipe) at the Guardian online.

I’ve followed this cauliflower cake recipe several times now.  The 10 eggs in the batter make the cake soufflé in the tin.  It is decadent, delicious, moreish and full of flavour.  Ideal as a light lunch.  You could almost replace the ubiquitous lunchtime quiche with this golden cauliflower delight.

decadent, delicious, moreish

The great thing about the cauliflower cake is that it is even better the following day!

Beef CarpaccioBeef Carpaccio

As all my other dishes were unintentionally vegetarian I decided to pull out all the stops with a prime fillet of beef for the carnivores amongst us.

Make sure that the fillet is at room temperature before attempting to cook it.

Roll the prime fillet in sea salt, crushed black pepper, finely chopped rosemary and thyme (no oil).  Once the griddle is smoking hot, sear the fillet for a minute all the way round.

Then take off the heat and leave to rest.  Once the meat has rested for anything from 5 – 10mins, slice it as thinly as you can AND with the back of the knife flatten each slice as much as possible without grinding the fillet into a mush on your board.

Top Tip: Know your audience!  As there are many people attending the party who would not like to eat their meat carpaccio-style, put the end of meat into the oven.  Leave to rest and then carve this in thin slices/strips.

Lay the slices of carpaccio onto a dish and shave parmesan over.  Sprinkle with some fresh thyme and drizzle with a simple dressing of olive oil, mustard and sherry vinegar.  If serving this as a main meal accompany the carpaccio with peppery rocket leaves.

Limoncello and Biscotti

click on the hyperlink to direct you to the recipes.

If there is one recipe from the ones mentioned above that you MUST try and recreate it has to be Ottolenghi’s Cauliflower Cake.  I’m off to scrounge in the fridge for leftovers!

Enjoy the summer everyone.

Biscotti, more correctly known as biscotti di Prato, also known as cantuccini (little corners), are twice-baked biscuits originating in the Italian city of Prato. The biscuits are oblong-shaped almond biscuits that are baked twice to give them their dry texture and quintessential snap.

Due to their dry nature, they have an increased shelf life and were thus very useful for wars and long journeys.

Biscotti can be eaten as you would an ordinary biscuit but due to their dry quality the biscotti

come into their own as you resuscitate them back to life when dunked! Now where you dunk them is up to you – personally a sweet wine (vin santo) or an ice cold limoncello is best but if eating these for breakfast: coffee, not tea, is advisable.

Traditionally the mixture is composed exclusively of eggs, sugar, flour and almonds, however, modern variations of biscotti are easily found. Any variety of nuts are used as well as dried fruits and spices such as anise and cardamom. This mixture is then baked twice – first as a loaf and then each loaf is cut into oblong shapes along the diagonal which are then placed back into the oven to dry further. As a final flourish, some biscotti are also glazed with chocolate!

Having more time on my hands for baking than I would normally have and having a penchant for biscotti, I decided to spend my summer exploring various recipes.

So where to start? Using social media, I tweeted foodies asking if anyone had any sure fire recipes for biscotti.  Nonni’s Biscotti replied back with a link to several of Martha Stewart’s biscotti recipes. Online, I also found a Jamie Oliver recipe for an almond and orange biscotti, and a pistachio and cranberry biscotti at http://www.joyofbaking.com. In “Desserts” by James Martin was a recipe for biscotti and limoncello (also found online).

Click on the links below to be directed to the recipe pages.

Pistachio and Cranberry Biscotti

Biscotti and Limoncello

Almond and Orange Biscotti 

Making biscotti is surprisingly easy and not much can go wrong (famous last words)!  With the three recipes above I changed ingredients and cooking times/temps.  The balance of sugar, flour and eggs were maintained but the actual flavours I adapted to suit the ingredients I had at home and or wanted.

With the joyofbaking’s pistachio and cranberry biscotti I didn’t have enough dried cranberries left so I added currants to make up the required weight.

With James Martin’s biscotti and limoncello, I don’t particularly like dates and I couldn’t get hold of dried strawberries so I added extra dried apricots and pistachios.

In Jamie Oliver’s recipe I didn’t have star anise so left this flavour out.

All three recipes have been tested with everyone picking different ones as their favourite.  Some prefer them drier and crunchier than others.  But what is for certain is that the test group want me to bake all of them again!

Considering the plethora of biscotti recipes out there I shall continue on my exploration.  My only rule is not to use butter or oil, as traditional biscotti recipes were not made with this.

Let me know if you’ve got any flavour combinations you’d like tested.

L’explorazione continua

Buon Appetito