Amaretti Biscuits

Looking through this week's Waitrose Weekend paper, we spotted a recipe by Martha Collison for Amaretti Biscuits.  As they contain very few ingredients and are naturally glutenfree, we decided to give them a go.

As usual, it would be too simple to actually follow a recipe... and due to 'ingredient limitations' (only had one egg...) we decided to make a half batch.  This meant we needed to use - 1 egg white, 75g caster sugar, 87.5g ground almonds, a few drops of vanilla bean extract and icing sugar (for dusting).

Using an electric hand mixer, the egg white was beaten to stiff peak consistency.



The caster sugar was added in thirds and thoroughly combined.

Next the almonds were also added in thirds and mixed in well using a silicone spatula.

Finally, a few drops of almond bean extract were added and mixed through well.

The mix was then divided into (roughly) 10g balls and rolled in icing sugar before being put on a silicone sheet covered baking tray.

Baking the biscuits in a pre-heated oven (170ºC) for 10 minutes, they were checked to see if they had expanded and turned a light golden shade... they were returned to the oven for another couple of minutes before being removed and allowed to cool completely.

The biscuits were lovely freshly baked... but seem even more delicious the next day (having been stored in an airtight container overnight) as they have a crisp outer and soft, gooey centre. Very tasty indeed... and will be added to the 'must bake regularly' list!

Blackcurrant Macaroons

At the BBC Good Food Show last month, Sous Chef J and I spent some time tasting the yogurts on sale at the Rachel's stand.  J was keen to buy some of the products on offer as he had his eye on the handy cool bag that came when you bought 4 items from their range. 

Even better, when we got home, we discovered a little booklet "Our New fat Free Range" which contained 7 recipes.  A speedy flick through and we spotted that the Blackcurrant Macaroons recipe was Gluten Free.  What a find!  Sous Chef J decided this would be the recipe we would try. 

However, we didn't have the ingredients... until we came home last week to find a delivery from Rachel's containing 3 of their Limited Edition Strawberries and Cream yogurt and three flavours of their fat free range... including the Blackcurrant Yogurt needed for the macaroon recipe.  Thus, a plan was hatched to bake a trial batch of macaroons. 

We had decided to make half the amount the recipe listed seeing as this was a trial and our usual cooking style is rustic at best!

As is our way, we gathered all the ingredients for making the macaroon shells and started by whizzing the ground almonds and icing sugar together. 

 We prepared the baking parchment by drawing circles, using a pencil, on the sheets.  These were then turned upside down and placed on a baking sheet ready for the macaroon mix.




Then we moved onto whipping the egg white, food colouring and sugar.  There was a very slight lilac tinge to the mix... more on that later.

Next the almond/sugar mix was folded into the meringue. 

Finally, the mix was placed on the baking parchment, smoothed with a wet teaspoon, the tray was tapped (to remove bubbles) and then left to dry for 15 minutes.  After this time, the macaroons were baked in a 170ºC oven for 10 minutes. 


Unfortunately, by the time they had cooked there was not a hint of lilac to the macaroons - in fact, they were more of a pale salmon shade and they most definitely did NOT look like the ones pictured in the recipe booklet.

However, we persevered undeterred.  So, the mascarpone and yogurt was combined.  After allowing the macaroons to cool fully, one macaroon was spread with blackcurrant jam and another half with mascarpone mix.  Then the macaroons were sandwiched together.

The taste test was next and we can confirm that they were delicious, although not that pretty to look at.  

Half the recipe amount made 8 small macaroon pairs. 

Thank you to Rachel's for sending us the selection of yogurts... the Limited Edition Strawberries and Cream Yogurt was a perfect quick dessert for our weekend of watching tennis at Wimbledon.  The remainder of the Fat Free Blackcurrant Yogurt will be turned into Ice Lollies which is as simple as freezing the yogurt in suitable containers then waiting for summer weather to enjoy them!

Almond Pancakes

To make about 24 small pancakes (like blinis)

2 medium eggs beaten with a whisk (today we used one very large egg)
dash of cold water - whisked in
Ground almonds
butter for frying

Add ground almonds to egg/water mixture until the consistency resembles thick batter.

Heat the butter in a frying pan (I use a stainless steel pan) then add desertspoons of pancake mix - the butter should sizzle when the pancakes are added (or they will stick).  The pancakes are about an inch and a half in diameter.  Cook until bubbling and then flip to cook the other side.

A variation is to add sultanas/raisins to the batter mix prior to cooking.  Also, grated apple can be added to the batter.

Serve whilst warm with runny honey.

Freeze any uneaten pancakes - they freeze very well and are useful for days when you’re short of time.

Nutty Chocolate Traybake

 

 Whilst on what seems like a regular rummage through the many recipes we have, we spotted a printout from Delicious Magazine called "Gluten-free nutty chocolate traybake recipe". A quick scan of the ingredients and we realised we actually had all the items required... so, the plan to make them was feasible.

Sous Chef J gathered together the following:-

100g dark choc chunks
3 med eggs, separated

70g caster sugar

75g ground almonds

1 teaspoon fresh ground coffee (we used the innards of a one cup coffee bag!)

25g pecans, chopped

The ground almonds, chopped pecans and coffee were put in a bowl.   

Next, the egg yolks and sugar were mixed til light and creamy.  Whilst this was happening, we melted the choc chunks over a bowl of boiling water. 

Once the chocolate was melted it was mixed into the sugar/egg and the dried ingredients were added as well.

After the egg whites had been whisked to stiff peak state, they were combined with the chocolate mix.  Combining the egg white gently by folding it in resulted in a similar mix texture to that of a roulade.

Pouring the mix into a greased and lined baking tray, it was then placed in a pre-heated oven at 170C for 12 minutes when it was checked (we used a larger tray than recommended in the recipe so the mixture was thinner). Having checked the surface still had a spongy feel, the cake was removed from the oven and left to cool in its tray.

Once cooled, the traybake was turned out, sliced and stacked for storage.

It has a light, spongy texture and is good as a snack with a cuppa or be great as a dessert with creme fraiche, cream or vanilla icecream.  Even though it's been packed for storage, it won't last long here!

Almond Crunch

When we first started on the GAPS dietary regime (which we follow to assist Chef J with his Dyspraxia and leaky gut), no sugar was allowed. So, we researched ancient recipes using honey as the sweetening agent. A few recipes seemed to use honey and butter to make a type of caramel/toffee and they also used nuts. Thus, one day we tried out a toffee, almond mix and our Almond Crunch was with us!

It has 3 simple ingredients. Butter, honey and flaked almonds. Initially, the crunch was literally thrown together but, to simplify things a bit, we finally worked out amounts of each ingredient.

To have a go at our Almond Crunch recipe, you will need 50g Butter, 2 Tablespoons Honey and about 50g Flaked Almonds.

First of all the honey and butter are melted over a low heat. Then the heat is increased (you need to watch the mixture as it can overcook easily) until it starts to bubble and turn a golden brown. At this point, add the flaked almonds and combine well. Stir the mix over a moderate heat for about 2 minutes (we use silicone implements) and then turn out onto a non-stick baking sheet (or silicone paper) to cool. There you have it... Almond Crunch (or "Not Dime Bar" as it's sometimes known here!)

It's a good idea to keep the cooling tray well away from little (and big) hands as the toffee retains its heat for quite a while.