Dried berry and almond biscotti

I can't get enough of these crunchy double-baked biscuits - nor can my Mum. We both love dunking these biscuits into our morning coffee. I made this particular batch with some chewy and tart dried berries along with some roast almonds left from a previous baking project but the base of this recipe is so versatile you can easily tailor it to suit your whim and fancy. A particularly popular variation I make contains honey, cinammon, orange zest and nuts of some description (NB I have used walnuts, almonds and a combination of brazil nuts and pecans in the past).

dried berry and almond biscotti

300g plain flour

200g castor sugar

1/2 cup dried berries

1 cup blanched almonds

1 tsp baking powder

2 eggs

1 tsp vanilla essence

(makes approximately 3 dozen generously sized biscuits)

preheat oven to 160C

mix dry ingredients in a bowl

beat eggs and vanilla essence in a separate bowl

pour wet ingredients into dry and give stir until combined

divide the mix into 2

shape each portion into logs measuring about 5 cm in width

allow enough room to spread

bake the logs for approximately 30 minutes or just pale golden

remove from oven and allow to cool completely

cut into 1cm thick biscuits with a serrated knife

lay in a single layer on a baking tray

bake for 10-15 minutes to completely dry the biscuit out

enjoy with coffee.

I am still here

Hi everyone,

Many apologies for my vanishing act in the month of May. I have been occupied but I am still spending a lot of time cooking. I have just been falling a little short on time trying to document and capture images of my kitchen creations.

There is a very important project I am currently investing a lot of time and energy in. I hope I will be able to share it with you all soon... I am tremendously excited about it.

Thanks for your kind support over the months.

Chicken with lemon, garlic and thyme

Tonight I cooked dinner for us while Mum relaxed. Since Dad and my sibs are quite fussy eaters, I kept things simple and cooked chicken with lemon, garlic and thyme.

I know the very idea of leaving an oven on for 2 or more hours in such hot climes is absurd and inconceivable, but really, why not step out and run some errands while the chicken pieces cook in the slow, gentle heat?

chicken with lemon, garlic and thyme

4 chicken marylands, each cut into 2

1 head of garlic, cloves separated and crushed

1 lemon, sliced thickly

1 large brown onion, sliced thickly

2 tablespoon olive oil

3 tablespoon honey

bunch of thyme

salt and freshly ground black pepper

1/2 cup of chicken stock or white wine

(serves 6)

preheat oven to 160C

place lemon, garlic, thyme and sliced onions in a large baking dish

season chicken pieces with olive oil, honey, salt and pepper

place chicken pieces on the bed of aromats

pour chicken stock/white wine over the chicken pieces

wrap baking dish with some aluminium foil

cook slowly for 1 1/2 hours

increase the oven temperature to 230C

remove the foil and return chicken

roast for 20 minutes, turning the chicken pieces every so often to brown evenly

serve with chicken with cooking juices, butter pasta and a fresh green salad.

Snack attack: Chocolate cereal clusters

Apart from an apple-blueberry crumble I made for a picnic last weekend, I haven't been in the mood for baked lately. Part reason is the cleaning up afterwards but mostly it has to do with the fact that I have packed on the winter kilos well ahead of time this year and I fear if I continue to pile on the padding, I might grow to be the size of a bouncy castle!

As part compromise, I made these chocolate cereal clusters to have with my morning and afternoon cuppa. Remember those cute Easter nests I made? Well, these are basically the same without the extra ganache, decorative eggs and fluffy chick. Although not entirely guilt free, this snack packs some health benefits. They contain shredded wheat, dried fruit (I used those really large plump raisins) and chopped pistachios (but of course any nut of choice will do). Instead of using my favourite dark chocolate, I decided on a dairy free block this time.

All you need is a microwave safe bowl to melt the chocolate and a good spatula to mix the ingredients and you are one step away from sweet gratification. I am certain I have seen this recipe in a book before but I cannot remember which so I am unable to credit it -- sorry.

These little clusters are so incredibly easy and fuss-free you might even let a pair of little hands help. They are incredibly more-ish with their crunchy and chewy texture so it is best to make them bite-size so a few can be consumed at a time with less guilt.

chocolate cereal clusters

4 shredded wheat biscuits

100g dairy-free chocolate (I used Sweet William soy chocolate which I am very fond of)

1/4 cup raisins

1/4 cup chopped pistachios

2 tablespoon rice syrup

(makes 24 little bites - not counting ones you eat while making them)

melt chocolate in a microwave safe bowl in 30 second intervals until smooth and melted

add rice syrup to the melted chocolate and mix well

crumble shredded wheat biscuits into melted chocolate

add dried fruit and nuts

mix to coat everything in chocolate

place small mounds of mix on a lined tray

refrigerate to set the chocolate

enjoy

Sometimes green is good - basil aioli

I made this sauce by serendipity. A few days ago, I made a basil vinagerette: zest and juice of a lemon, a bunch of basil leaves and olive oil blitzed into a smooth green emulsion to dress some cooked chicken fillets. Of course, in order for my hand blender to do its job efficiently, I had to make a quantity that far exceeded the amount required so I was left with a jar of mentioned dressing sitting in the fridge.

Yesterday, I made an aioli and decided to use the vinagerette in place of oil and the result, an unctuous pastel-coloured sauce flecked with dark green - a hint of aniseed from the basil and heady with garlic.

Serve it simply and unapologetically with boiled potatoes.

basil aioli

1 large egg yolk

1/2 cup light olive oil

1 tsp dijon mustard

zest of 1 lemon

juice of 1/2 lemon

2 large juicy garlic cloves

1/2 cup picked basil leaves

salt and pepper to taste

(makes 1 cup)

blend oil, zest, juice, garlic and basil until the leaves are all chopped up and you have a green oil that is smooth-ish in consistency.

decant green oil into a little jug

whisk egg yolk with dijon mustard until combined

drizzle green oil into the yolk gradually, whisking continuously until a thick emulsion is formed

season with salt and pepper to taste