Showing posts with label christmas. Show all posts
Showing posts with label christmas. Show all posts

Sunday, 11 December 2016

Fig and hazelnuts biscotti

This Italian biscuits called biscotti which means twice baked are my favorite festive bakes . Give it a go, your house will smell festive for hours, your cookie jar will be full ( not for long ) they are a real treat, perfect gift for friends and family...πŸŽ…πŸŽ…πŸŽ…πŸŽ…πŸŽ…πŸŽ…πŸŽ„πŸŽ„πŸŽ„πŸŽ„


24 biscotti 

220 gr flour
1/2 tsp baking powder
1 tsp cinnamon 
120 gr brown sugar
100 gr dry figs, chopped 
100 gr toasted hazelnuts
2 eggs
25 gr melted butter
zest of one orange

Sift the flour, baking powder and cinnamon into a bowl.
Add the sugar, figs and nuts.
In a jug whisk the eggs, butter and zest and pour in the flour bowl.
Stir to bring together.
Divide into two and form an even logs 4 cm wide each.
Transfer the logs to a baking tray and bake for 20 - 25 minutes on 180 C.
Let them cool down a bit and cut each log into 12 slices.
Bake them for 20 minutes on 150 C.

Tuesday, 8 November 2016

Pumpkin Panettone my way

Panettone is a sweet bread originally from Italy. It is a festive bread usually consumed around Christmas.

 Panettone bread is enriched with dry fruit as well as candied , butter and some sort of alcohol liquor. The proving dough method is what gives this bread the special taste and texture. 

My panettone bread is very light in texture, it's got a lovely yellow colour, hint of rum as well as orange ...

Ingredients :

  • 500 gr white bread flour
  • 7 gr instant yeast
  • 1 egg
  • 100 gr very soft butter
  • 50 gr sugar
  • 200 gr pumpkin pure
  • pinch of salt
  • 1 -2 tsp vanilla extract
  • 1 cup of lukewarm water
  • 50 - 100 gr sultanas soaked in rum for 30 min

for the spread:

  • 50 gr sugar
  • 50 gr soft butter
  • 2 tsp ground cinnamon
  • orange zest 

First, make the dough: place the flour into a big mixing bowl, add the rest of the ingredients and form a dough.
Knead the dough on a floured worktop for ten minutes or so and place it back into the mixing bowl.
Cover it wit tea towel and leave it to prove for 1 1/2 hour.
Roll the dough with rolling pin into a rectangle shape, spread the mixture of sugar, butter, cinnamon and orange zest and roll the dough into a roulade .
Place the roulade into a buttered ring tin and make a few cuts at the top using a sharp knife.
Leave the dough to prove one more time covered with tea towel for about 40 - 50 minutes.
Bake on 190 C for 20 minutes + 20 more minutes on 170 C .
Cool it down before you slice it.  

Wednesday, 16 December 2015

Mince pies with a twist

This pies are so easy and quick to make and the taste is nothing like the taste we get from the shop-bought mince pies.
I am using a homemade mincemeat prepared in advance and I am using all butter puff pastry - no trans fats in these pies !
Have a happy and healthy Christmas everyone!

Boozy pecan mincemeat recipe:

3 apples, chopped
500 gr dried fruits
60 gr pecans, chopped
100 gr light muscovado sugar
1 orange, zested and juiced
1 lemon, zested and juiced
2 tsp ground mixed spice
2 tsp ground cinnamon
good grating nutmeg
5 or 10 Tbsp brandy or rum
150 gr butter

Put all ingredients except butter in a bowl, cover and leave overnight to marinate.
The next day, sterilise five 350 ml jars and their lids using your oven.
While you jars are drying put the fruit mixture in the oven as well and adding the butter on the top of the fruit for 20 minutes.
The oven should be heated on 110 C.
Divide the mixture between the hot jars and put the lids on.
Leave to cool.
These will keep for up to 6 months in a cool and dark place.

Mince pies:

350 gr all butter puff pastry ( the best one you can afford )
1 jar of mincemeat
icing sugar ( optional )

Roll the pastry flat 3-4 mm thick
Spread the mincemeat all over the pastry and roll it.
Cut the long pastry into 12 peaces.
Place the pastry peaces on a baking tray or muffin tin, buttered 
Bake the pies for 25 minutes on 200 C .
Dust with icing sugar  before serving.