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!

Basil Almond Pesto...

Snip,snip,snip...all I could hear out in the garden was snip, snip, snip. Sunday morning, me lazing in the study with my cuppa cold milk...one day I like to steer clear of the kitchen in the morning. The snipping didn't seem to end & I got suspicious. Stepped out to find the gardener trimming away my beloved basil bushes to pretty shapes...I almost passed out! There, lying all around, were bunches of my precious basil! He felt it had overgrown too much & decided it was time to clean it up; for him it was just another part of the overgrown hedge!Leaves galore...

Convenience reigns supreme; if the pesto is on hand,

Sweet basil - 2 cups approximately
Almonds - 1/2 cup , with skins
Garlic - 4-5 cloves
Olive oil - 1/2 cup
Freshly ground pepper

Leafing through pesto...

• Grind the almonds with skins in the food processor in short pulses.
• Add the garlic, pulse. Add the basil leaves & pulse again till they are all shredded well.
• Now continue to pulse while slowly pouring in the olive oil till it comes together. Add some freshly ground pepper, mix well & bottle. Refrigerate. Makes 2 small jars.

And then came the pasta in a pesto cream sauce...

• Boil the pasta until al dente.
• Meanwhile, heat some olive oil in a pan. Ad the garlic & saute for a minute or so. Add the cream + cheese & simmer till it comes to a boil & the cheese melts.
• Add the pesto + salt + pepper to taste.
• Once the pasta is done, add to the pesto cream sauce & mix through. Serve with fresh grated Parmesan shavings.
• I served this with a tomato-cottage cheese-basil salad, grilled chicken & oven roasted garlic potatoes.

The chicken was marinated in a lovely flavoursome marinade I got off from Amy @ Familia Bencomo...'Marinata Diavola'; I didn't have the rosemary but made it nevertheless. Fabulous fabulous results! Do head over to her place & check out the original HERE!!

My jar of pesto, virtually, is on it's way to PUTTING UP, an interesting blogevent hosted jointly by Pixie @ You Say Tomahto, I Say Tomayto, & Rosie @ Rosie Bakes a Peace of Cake. They are 2 of my favourite UK bloggers & are very busy in their spot of the globe! Rosie was one of the first bloggers I got to know when I began blogging, & she's gone from strength to strength since! The focus of this event are the Jams & Preserves. I checked with Pixie, & she confirmed that pesto qualifies. Thanks Arundhati for your suggestion...I'm on my way!!

Of Spaghetti & Vegetables... this one's a combination full-of-flavour!

Bursting with flavour...an incredibly delicious focaccia!

Chargrilled Peppers & Roasted Garlic...perfect partners!

I decided to use most of my roasted garlic & chargrilled peppers in the spaghetti & the remainder in a focaccia! Yummy meal that was & have to say that the focaccia was unbelievable; the flavours were heady & fulfilling. Have read that garlic becomes sweet on roasting...couldn't believe it. Spot on!

• Grill 2 bell peppers, a red & a yellow one till charred. I do it over the flame. Seal them immediately in a ziploc till they cool. Remove the charred skin & wash. Chop fine.
• Take 2 bulbs of garlic wrapped in foil. Bake in oven at 180 degrees C for 30 minutes. Allow to cool & then gently squeeze the insides into a bowl. Mash well with a fork (mashes very easily & becomes smooth), add about 1/2 cup of olive oil & freshly ground black pepper. Mix well.
• Both these can be done in advance to save time.

Roasted Garlic & Grilled Peppers Focaccia

Ingredients:

Yeast - 1 tbsp
Sugar - 1 1/2 tsps
Warm water 1 3/4 cups
Flour - 3 cups (+ a little extra if required)
Wholewheat flour - 1 cup
Salt - 1 tsp
Olive oil - 3 tbsps
Roasted garlic paste - 1 tbsp
Mixed Italian herbs - 1tbsp
Roasted chili flakes - 1/2 tsp
Chargrilled red & yellow peppers - 1 heaped tbsp each
Handful of fresh basil leaves
Garlic - 3-4 cloves / sliced
Sea salt - 1 1/2 tsp

Method:

• In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy. Mix in the salt (not sea salt) + roasted garlic paste + herbs + chili flakes.
• Stir in 3 cups of flour + 1 cup of wheat flour + 1 tbsp of olive oil adding as much more flour as necessary to form a soft and slightly sticky dough. Mix in the bell peppers.
• Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size.
• Knead dough down and press with lightly-oiled hands into 2 well-oiled 8" round sandwich loaf pans & one slightly smaller one. Let them rise, covered loosely, for 30 minutes.

• Dimple dough with your fingers in places, drizzle 2 tablespoons olive oil over and spread over dough; sprinkle with onions, basil, garlic, a few bits of bell pepper and sea salt.
• Preheat oven to 375 degrees F.
• Bake for 35-40 minutes or until pale golden.
• Let cool for 10 minutes before cutting. Serve warm or at room temperature.

My twist on Spaghetti all'Aglio Arrostito...Spaghetti with Roasted Garlic & Chargrilled Peppers
as adapted from 'The Pasta Bible' by Jeni Wright, pg 164

Ingredients:
Spaghetti - 400-500 gms
Roasted garlic paste - all the remaining paste
Chargrilled peppers - of 1 1/2 - 2 peppers / chopped fine
Handful of basil leaves / chopped
Parmesan to serve
Roasted red chili flakes (optional)

Method:

• Cook & drain pasta.
• Toss in the roasted garlic paste + chopped grilled peppers + basil leaves.
• Serve immediately with Parmesan shavings handed separately, focaccia & a salad.

Talking of my dear friend Amy, from Familia Bencomo, ahem, it seems kinda apt to add in this post, that I've been given this precious award from the dear girl....blush! It's the Arte y Pico Award, awarded to bloggers 'for their creativity, design, interesting material, and who also contribute to the blogging community, no matter what language'. I am really really touched; thank you Amy...this means more to me than you can imagine! This is indeed an inspiring award & I'm proud to have got it. I will pass it on to 5 blogs soon.

A Vegetarian challenge...

A medley of flavours...Healthy, wholesome & exciting!

Ingredients:
Baby potatoes - 500 gms / boiled, peeled & halved
Sweetcorn - 1 cup ( I used 2 fresh cobs; you can use frozen/canned)
Hung yogurt/Greek yogurt - 1 cup
Cream - 1 tbsp (optional)
Ranch Buttermilk dressing powder- 2 tsps / heaped (optional)
Juice of 1 lime
Fresh mint leaves - 1 handful/ chopped
Red Onion - 1/ finely chopped
Salt Method:

Grilled Cottage-cheese Slices

Ingredients:
Cottage cheese - 500 gms / cut into 8 slices
Oil - 2 tbsp
Oregano or crushed dried mint - 1 tsp
Juice of 1 lime
Sea salt or rock salt
Freshly ground pepper
Paprika - 1/2 tsp Method:

Multi-grain Elbow Pasta with a basil-walnut Pesto Dressing

Ingredients:
Elbow pasta - 250gms
Red bell pepper - 1
Yellow bell pepper - 1
Garlic - 2 cloves
Salt to taste
Fresh basil leaves - 5-10 / chopped

For the dressing:
Walnut-basil pesto - 2 tsps (I've made my own & keep a jar in the fridge)
Olive Oil - 4 tbsps
Juice of 1 lime
Salt to taste
Roasted red chili flakes

Method:

• Char grill the bell peppers & garlic cloves & seal in a ziploc until cool.
• Put the pasta onto boil.
• Whisk the olive oil + pesto + red chili flakes + lime juice + salt to make the dressing.
• Drain the cooked pasta & mix into the dressing. Keep aside.
• Clean & chop the grilled peppers. Chop the grilled garlic cloves with basil leaves. Toss both these into the pasta & mix in well. Adjust seasoning.
• Serve warm or at room temperature. Leftovers can be served chilled as a nice cold salad!

ENJOY!!

This one had a fairytale ending...let's see what happens when I set out next!!

Yogurt Panna Cotta...the healthier Option!

My love for panna cotta knows no bounds. This is one versatile dessert & absolutely sublime. The regular panna cotta is indulgent, creamy & quite the best thing that happened to my list of desserts recently. You can find my previous panna cotta posts