A delicious, crisp biscotti!

Method:

• Preheat oven to 150 degrees C.
• Line a baking sheet with parchment paper or silpat sheets.
• Sift the flours + salt + baking powder.
• Beat the olive oil with the sugar.
• Add the vanilla extract + eggs + coffee & beat well.
• Stir in the flour mix; & gently turn the almonds into the dough. Mix in.
• Transfer the dough to your parchment lined baking sheet and form into 2 logs, about 12” X 3 ½”. The dough is sticky, so you may have to dampen your hands to form the log.
• Bake for 35 minutes, or until firm to the touch & light golden brown.
• Remove from oven and cool for about 10 minutes.
• Transfer the log gently to a cutting board and cut diagonally into 2 cm slices with a sharp serrated knife.
• Reduce oven temperature to 135 degrees C. Place the biscotti, cut side down, on the baking sheet. Bake 8 minutes, turn slices over, and bake for another 8 minutes or until golden brown.
• Remove from oven and let cool. Store in an airtight container.
• Makes about 20 - 24 biscotti
• Note: Roast the almonds at 180 degrees for about 10 minutes, till the skin begins to crack open. Allow to cool, & then chop. Roasting brings out the sweetness & flavour in almonds. Can be done in advance.

This is a healthier version of the biscotti which I normally make. Have substituted some of the plain flour for whole-wheat flour & was quite pleased to see the kids enjoy them as much as we did. It's always a good idea to gradually substitute plain flour with a portion of whole-wheat flour to increase the nutritive value...these are good, healthy cookies with no butter. Made with olive oil & full of nuts, they're headed for Ivy @ Kopiaste & Ben @ What's Cooking US for an event we can't do without...Fat Chefs or Skinny Gourmets? (an event co-hosted by 2 of my fave bloggers). The call is to make something that you consider Diet Food for its nutritious value (high in vitamins and other nutrients and low in calories). I think we all need a little nibble at tea & this quite fits the bill!

Lime Chocolate Almond Shortbread Tart...making it YELLOW!!

Got a mail from the talented Zorra @ Kochtopf the other day announcing an event being co hosted by her for International Women's Day on 8th March. In her words..."fiordisale asked me to organize with her a special event for International Women's Day. March 8 is a major day of global celebration for the economic, political and social achievements of women. Food connects people, so we would like to invite you to cook or bake something yellow for this special day. Yellow because on this day in Southern countries there is the tradition to give sprigs of bright yellow Mimosa flowers to women. The flowers are intended as a sign of respect and also an expression of solidarity with the women in their support for oppressed women worldwide.So this year, instead of the Mimosa sprigs, we will make yellow food! It can be whatever you like: pasta, meat, fish, fingerfood or a whole menu as long as it is yellow."

If it's on my mind, then I have to do something about it. I spent a day browsing all my books for ideas, & then eventually the net for more ideas. This recipe appealed to me for it's out & out simplicity, regular pantry ingredients, & a great looking end result. In Rachel Ray's words...No need to get out your rolling pin or even grease the pan for this dessert. Just use your fingers to mix the shortbread dough, then dump it straight into a cake pan, press down and bake.

Shouting it LOUD...YELLOW!!

You can view the original recipe HERE too. Mine is an adaptation which I made last week...( this week was booked for our anniversary's 'CLOUD' cake). I added almonds to the shortbread crust for a added crunch & flavour, & some low fat cream so that the custard would be a little richer. Just a personal choice because I was indulging myself for IWD!! Instead of raspberries, which we don't get here, I grated a layer of chocolate & topped it with the custard. Finished the top with something from the main ingredients to tie it all together! The combination of flavours beautifully complimented each other...this is a great YELLOW bake for dessert. Simple to make & great on taste!! I decorated the top because I enjoy doing arty stuff, but a dusting of sugar, like in the original recipe, would make it taste great too!

• Preheat oven to 200 degrees C. Keep an 8" spring form tin ready. (I greased the bottom, though Rachel Ray says there's no need to. I like to play safe!)
• Put the flour + sugar + whole almonds in a processor & pulse it in short pulses, till almonds ground fine.
• Add the cold butter (cut roughly into pieces) & continue to pulse till the mixture resembles breadcrumbs.
• Add the extract & pulse just till the mixture starts coming together & starts getting caught around the blades of the processor.
• Turn into a bowl, mix briefly till uniform & then press uniformly into the base of an 8" spring form tin.
• Bake for 20mins till the top is golden brown. Take out & place on rack.

For the custard:

• While the base is baking...
• Beat the eggs with 3/4 cup sugar.
• Add the zest + lime juice + cream + 1/4 cup flour + lemon extract & beat again. Add yellow food colour if required.
• Once the base is done, remove onto a rack & reduce the oven temperature to 170 degrees C.
• Sprinkle base with chocolate chips & grate some chocolate directly over it.
• Pour the custard into the base & bake for approximately 45 minutes. After 10-15 minutes, if the top is browning too fast, slide a sheet of foil loosely over the top.

• Once set, remove & cool completely, then sift powdered sugar over the top & decorate as you like!
• Chill well before serving!
  
  

  Pretty in YELLOW ...A slice of tart! Here's to all you great women...

ENJOY YOUR DAY TODAY...the 8th of March, 2008!!

While the colour is yellow, another important date on the calendar is approaching...LiveSTRONG Day 2008 has been announced. This year it is on May 13th.

Do check out a foodie event at Barbara's blog Winos & Foodies . In her words, "Here in the food and wine blogging community we will be supporting LiveSTRONG Day with our A Taste of Yellow event. Please join me again as we remember those loved ones who are no longer with us, support those still fighting and celebrate with those who have won the fight."

Chocolate Orange Cloud Gateau...

Sheer indulgence...delightful & delicious!!

This cake is an adaptation of the 'Mandarin Orange Cloud Gateau' from her book. The basic sponge & sandwiching are quite the same, & I chose to make the topping dark chocolate. The flavours of chocolate, orange & almond tie up really nicely & make for a luscious dessert. I made this one for our anniversary... & was AMAZED at how moist & beautiful the sponge turned out. It was a complete departure from all other recipes I have ever used; & I can honestly say it's the best sponge ever. The difference probably lay in the use of oil & a little orange juice in the sponge, as well as the egg whites & yolks being separated. I made the sponge day before & sandwiched it. I frosted & dressed it up yesterday in the morning...it couldn't have been easier & more spectacular in taste! When we cut the cake this afternoon, we were all like 'WOW'!!

A Luscious Treat Alright!

Can't believe I've been sitting on this book for ages...Sue Ross's book is a WINNER!! (The book is a small pocket type edition, published by Hamlyn in 1991). The author rightly says that these cakes should be kept as a treat as they provide a touch of luxury & a sense of sheer indulgence. Without any more words...

...the Recipe, as adapted from Mandarin Orange Cloud Gateau by Sue Ross, pg 17.

Ingredients:

Plain flour - 150gms (1/2 cup + 1/8 cup)

Cornflour - 25gms (1/8 cup)

Baking powder - 2 tsps

Pinch of salt

Ganache:
Cream - 150 ml (15% fat)
Dark chocolate - 150gms / broken into pieces
Some extra chocolate for garnishing (grated, scrolls etc)
Silver dragees, orange slices, powdered sugar etc for garnishing.

Method:

• Ganache:
• Put the cream & dark chocolate into a pan heat over low heat till all the chocolate has melted, stirring constantly. Stir well, & leave to cool.
• Frost the sides & top of the cake with the ganache. Decorate the top with grated chocolate curls & pipe a design with the reserved almond cream. Top with a few slices of orange, chocolate shavings & silver dragees etc. Dust with some powdered sugar.

• Chill well & serve right out of the fridge! This gateau doesn't need to sit at room temperature for a while; it's great!

Almond Shortbread Hearts...delicious to the last crumb!

These are one of those cookies that disappear before you can say Jack Robinson! Very easy to make, non-demanding or challenging, & above all, full of taste! Great cut-out cookies! Perfect hearts for Valentines!

Nutty, Buttery & Crisp...goodness in every bite!

I made hearts & flowers since I love the flowers too, but you can make an assortment of graduated hears if you like...or heart cut-outs in larger cookies! These are cookies I make just at the whim of it. Not involved or bothersome, these are nutty 'n' buttery ... a treat to have. I practically took under an hour to make these; some for a friend, & between the DH, the kids & their friends, the rest vanished! Boxed some for a friend with a quick card on top...

Ingredients:
Butter - 100gms
Castor Sugar - 5 tbsps / ground in coffee grinder
Flour - 1 1/2 cups
Almonds - 1/2 cup / ground in coffeee grinder with skins on
Almond Essence - 1 tsp
Extra castor sugar for sprinkling on top

Simple indulgence...

Method:

• Preheat oven to 190 degrees C. Lightly grease 2 cookie sheets.
• Beat the butter & almond essence with 5 tbsps of castor sugar. ( I do it by hand).
• Mix in the flour & ground almonds together to make a firm dough.
• Chill for 30 minutes if the dough is soft.
• Roll out to 1/8" thickness & cut out desired shapes. Sift castor sugar lightly on top.
• Bake for 12-15 minutes till golden brown.
• Leave on cookie sheets for a minute & then cool on racks.
• Drizzle with melted dark chocolate.
• Store in an airtight container. These keep for upto 2 weeks.
• Note: Makes about 2- 21/2 dozen cookies.

How deep is your love?

Pooja read this somewhere..." Spend your life such a way , so that when you get old you will have nice memories to cherish about " & says, "Let us try to add one more such memorable day to our life and share here with others". Onto building memories, this one is off to Pooja's at 'My Creative Ideas' for her Valentine's event.

CHOCOLATE TARTLETS...

The recipe for the pastry cases / pie shells is from a quaint little book of contemporary recipes called 'What's Cooking Chocolate' by Jacqueline Bellefontaine. I made these & some jam tartlets too, using the same pastry recipe. On Latha's request, am posting these as soon as I can.

Here's the recipe as adapted from her book...
Ingredients:

• Sift the flour into a mixing bowl.
• Rub in the chilled butter with your fingertips to get a breadcrumb like mix.
• Stir in the sugar.
• Add enough water to make a soft dough.
• Cover & chill for 20 minutes.
• Preheat the oven to 190 degrees C.
• Roll out to 1/8" thickness, cut with a round 3" cookie cutter (use appropriate size cutter) & line the mini muffin trays with them.
• Cover the pastry with foil, put in pie weights ( I used beans) & bake blind for 15 minutes approximately till light brown. Remove immediately from trays.
• Cool completely on racks & store in an airtight tin until use. I made mine 3 days in advance.
• I made 24 mini tart shells, & rolled out the rest of the dough out for jam tartlets. Got about 12-15 small shells.

• Make a