Amaretti Biscotti

No fail recipe from Vincenzo's Plate

• 500g Almond Meal

• 300g caster sugar

• 5 egg whites (free range at room temperature)

• 1 x bottle almond essence (1.07 Oz)

• Bowl of icing sugar (plus extra for dusting!)

Utensils:

• 1 x Large mixing bowl

• 1 x Medium mixing bowl

• Whisk

• Teaspoon

• Baking tray

• Baking paper

• Separate 5 egg whites from the yolk into a medium mixing bowl and whisk them well.

• Once there are lots of bubbles at the top of the egg whites, add the almond essence and whisk gently once again so it completely infuses them.

• Mix the almond meal and caster sugar together in a separate bowl until the sugar seems to disappear.

• Pour the egg white mixture into the bowl with the dry ingredients and mix through using a large spoon.

• Once this has all started to bind, use your hands to combine everything even more and make sure that everything mixes really well together.

• NONNA MARIA’S TIP: If you feel the mixture is too wet and sticky, you might need to add some extra almond meal.

• Now you can let the amaretti mixture rest for an hour (or overnight in the fridge). If you’re making them on the same day, wash your hands, and once this has had time to rest, get ready to roll!

• Prepare a large flat baking tray by spreading baking paper on top and pre-heat your oven to 180 degrees celsius.

• Using a teaspoon, scoop up a heaped amount of mixture, roll it around using the palm of your hand, and make it into a ball.

• NONNA MARIA’S TIP: If your hands are getting too sticky to roll the amaretti, get a bowl and place some water inside, then dip a finger into it, spreading it on to both palms to help smoothen the process. 

• Place the ball gently into a bowl of icing sugar and repeat until the bowl is almost full.

• Roll each amaretti ball around in icing sugar and then gently place it on the baking tray.

• Line the balls up, making sure you don’t place them too close together.

• Once the tray is completely full, with enough space in between each one, flatten out your hand, and press down gently onto each ball making the surface flat. This will create some cracks and provide the perfect form for your amaretti biscotti!

• Dust with one more sprinkle of icing sugar before placing them in the oven for approx. 15 minutes – but check them after about 12 minutes as all ovens vary!

 

Gingerfluff Sponge

 Here's a no fail Gingerfluff Sponge with a heart warming story to it.

Gingerbread Men

 

Here's a link to Taste dot com dot au's Gingerbread Men. I love the way they roll out the gingerbread with no need to pick them up and risk distorting or breaking.

I love these cooking times with my grandbabies. By the way, our tshirts all say "Nanny Louis's Christmas Crew".

Lemon and Coconut Slice

 Here's a Lemon Slice recipe favourited by Donna.

It's from a website https://justamumnz.com/

Just in case Just a Mum NZ deletes her blag, I've taken two screenshots so we don't lose the recipe. Please do visit her blog as it looks like it has some fabulous recipes.

Fruit Slice

Fruit Slice

2 cups self raising flour

1 cup brown sugar

1 egg

1 teaspoon baking powder

125g butter

1 cup milk

1 cup mixed fruit

Sift flour, stir in sugar and rub in butter until crumbly. Place half the mixture in a 11x 7” tin and press down firmly. Into remaining mixture, mix the rest of the ingredients (this is a thin mixture) and pour onto base. Bake at 180°C oven for 40 –45 minutes. Ice with coffee icing and cut into fingers when cold.

Hilda & Whitney's Slice

Hilda & Whitney's Slice

(I call it that because Hilda gave me the recipe - so you all have to call it Whitney's slice!)

1 cup sr flour

1 cup sugar

1 cup coconut

1 cup dried fruit (tropical fruit medley is nice, but use whatever you've got. I've even added some chopped almonds and choc chips if I run out of fruit)

1 egg

125 g melted butter

splash vanilla

mix all ingredients together, lightly press into 18cm x 28 cm lamington pan, bake at 180 for 25 - 30 ins (until slightly firm)

Doesn't need icing.

This slice doesn't look like much, but it is sooo delicious - you will definitely be asked for the recipe.

Coconut Chocolate Slice

Coconut Chocolate Slice

1/2 cup sr flour

1/2 cup plain flour

2 Tblspns cocoa

2/3 cup caster sugar

3/4 cup dessicated coconut

125 g melted butter

1 egg

splash vanilla

sift flours and cocoa (if you like - i can't always be bothered).

mix all ingredients together, lightly press into 18cm x 28 cm lamington pan, bake at 180 for 25 - 30 ins (until slightly firm)

cool, ice with chocolate icing and sprinkle with toasted coconut (or 100s and 1000s!!)

Turkey Patties

Turkey Patties

I kind of made it up as I went Donna....used...

500gm turkey mince

added a finely chopped spring onion,

chopped handful of coriander,

big shake of sweet chilli sauce,

about half teaspoon each of paprika, cumin and chilli powder,

about 1/4 cup of bread crumbs

an egg and

about a tablespoon of sesame oil

mixed all together with my hands then made into 8 patties and fried.

Chocolate Cake

Chocolate Cake

While we are doing recipes, here is the easiest best ever chocolate cake, it looks like runny black custard, be warned, but cooks up beautifully, and never dries out.

2 cups plain flour, 

2 cups sugar, 

2 teasp baking powder, 

2 teasp baking soda, 

1/2 teasp salt,

Sift these all together. Melt 6 oz butter add good 1/2 cup cocoa, mix these and add 2 cups hot water. Add this mix and 2 eggs to dry ingredients and combine, (I find the egg beater is best for this). Line a deepish cake tin with baking paper, pour mix in and bake mod oven about 3/4 hour. It is even nicer when sliced in half and the midle spread with raspberry jam and chocolate icing. Enjoy. My all time record was making 6 of these for various friends ,in one day, when the family were at home.

Chocolate Cake

Chocolate Cake

Here's my no fail chocolate cake recipe that used to be top playground swap food
when my children were young(er).

Preheat oven to 190 C 375 F.
Grease and flour or line a 20cm (8") cake pan.

1 cup sugar
1 1/2 cups plain flour
1/3 cup plain cocoa powder ( I use Dutch cocoa, but have used plain
wrap without any hassles.)
1 teaspoon bicarbonate of soda (baking soda)
1 teaspoon vanilla essence
1/2 cup vegetable oil
1 cup milk (or water depending on if you like it 'milk' or 'dark')
1 tablespoon vinegar

Combine dry ingredients in a large bowl and mix well. Combine water, oil, vanilla, milk or water and vinegar in a large jug and mix well. Pour wet ingredients into dry and beat well with a wooden spoon for a minute or two until well combined. Bake for 40-45 minutes until a skewer inserted come out clean. Leave in tin for 5 minutes before cooling on wire rack.

I used to sprinkle the hot cake fairly thickly with choc chips. They melted and you could spread it over the cake and when cooler but still tacky, sprinkle it with 100s & 1000s or shredded coconut. It has the benefit of being egg and dairy free (if you use water) and very quick and easy.

Cuts into 12 pieces and freezes well.

Low Allergy Fruit Loaf

Low Allergy Fruit Loaf

(Adapted from an Angus Park Fruit Medley recipe)

200 g chopped dried fruit of your choice
1 cup sunflower kernels (or coconut)
1 cup SR Flour,(Orgran gluten free)
½ cup dark brown sugar
1 cup apple juice

Mix all together, bake in a lined loaf tin for 45 minutes in a moderate
oven.

This loaf can be glazed with marmalade. which makes it look really good.

Jelly Slice

Jelly Slice

Base:

185g butter, melted (butter not marg – marg makes the base go soggy!

1 packet crushed scotch fingers (or marie or chocolate or…)

Line a 21 x 36 cm pan with baking paper

Combined melted butter and biscuits.

Press firmly into prepared pan.

Refrigerate

Middle:

2 tsp gelatine

½ cup boiling water

2 tbsp lemon juice (or as I had LOTS of lemon juice I forgot about the boiling water and had just over ½ cup of hot lemon juice!!)

395g sweetened condensed milk

Pour condensed milk into bowl.

Beat in gelatine that has been melted in (hot) lemon juice and/or boiling water.

Pour over biscuit base.

Refrigerate for one hour or until set.

Then the Jelly top:

Make jelly as per pack instructions, adding 2 tsp extra gelatine.

Cool slightly then pour over chilled slice and refrigerate one hour or until set.

Finally…

Cut up and enjoy!

No-Stir Risotto

No-Stir Risotto

Ingredients

2 cloves garlic, crushed

1 large brown onion, finely diced

100g lean bacon, diced

100g mushrooms, sliced

1½ cups Arborio rice

1L chicken stock, hot

100g sundried tomatoes, chopped

½ large red capsicum, roasted and sliced (or ½ cup pre-purchased)

1 cup baby spinach leaves

1/3 cup grated parmesan cheese

2 tablespoons cream

Method

1. Heat sauté pan on medium heat, add a few drops of olive oil.
2. Cook onion and garlic until soft, add bacon and mushrooms and cook for approximately 2 minutes or until mushrooms start to soften.
3. Add rice and cook, stirring, for 4 minutes or until rice turns clear.
4. Add all the chicken stock, stir well.  Reduce heat to medium low.  Cook, covered, for 15 minutes.
5. Stir through sundried tomatoes, roasted capsicum and baby spinach, and cook for 5 minutes.
6. Add cream and cheese, and pepper to taste.
7. Allow to stand for 5 minutes before serving.

Note: This recipe was designed for The Chef’s Toolbox 28cm Saute Pan.  If you do not own a good quality, heavy based, non-stick pan, you will need to use much more oil in steps 1 and 2, and stir frequently to prevent sticking.  Information on the Saute Pan can be found at www.chefstoolbox.com

Coconut Ice

Coconut Ice

2 cups sugar

½ cup milk

¾ cup coconut

1 teaspoon butter.

Boil the sugar and milk for five minutes, stirring slowly.

Add butter and coconut and boil for one minute.

Remove from fire, beat to a cream and then pour into dish.

They say a wet dish. I use baking paper.

I do this recipe twice. The first, as it, will cover the bottom of a 18 x 27cm lamington tin.

The second time I add pink colouring to make the second layer.

I really don’t like anyone else’s coconut slice. I especially don’t like the condensed milk ones!

Chocolate Slice

Chocolate Slice

BASE

125g (4oz) butter (margarine makes it flufflier!)

½ cup brown sugar, firmly packed

1 cup coconut

½ cup plain flour

1/3 cup self-raising flour

1 tablespoon cocoa

1 egg

ICING

1 cup icing sugar

1 tablespoon cocoa

1 teaspoon soft butter

1 tablespoon milk (approximately)

Base:

Melt butter over low heat add and stir in sugar, coconut, sifted flours and cocoa.

Then lightly beaten egg.

Spread mixture evenly over base of well greased 28cm x 18cm lamington tin.

Bake in moderate oven for 20minutes or until just firm to touch.  Spread with icing immediately.

Baileys Balls

Bailey Balls: (for those who asked)

250g pkt plain sweet biscuits crushed finely

1 1/2 cups desiccated coconut

395g can condensed milk

2 tablespoons cocoa (sifted)

3 tablespoons Baileys

Place biscuits, 1 cup coconut and remaining ingredients in a bowl and mix well. Using wet hands, roll mixture into small balls. roll balls in remaining coconut to coat. Refrigerate so they harden. Yummy!!

Passionfruit Shortbread

Passionfruit Shortbread: 

(for those who asked for this one too)

250g butter softened

2/3 cup caster sugar

1 teaspoon vanilla extract

2 cups plain flour – sifted

1/2 cup corn flour

2 passionfruits (pulp only)

Beat butter, sugar and vanilla in large bowl until mixture is light and fluffy. Stir in passionfruit pulp. Stir in flours. Roll 2 teaspoons of mixture into balls and place on oven trays lined with baking paper. Bake in a slow oven (160c) for 12-15 mins until just golden. Stand on trays to cool. Enjoy!!

Shortbread by Kate G

Shortbread

250g soft butter

1/3 cup caster sugar

Slosh of vanilla

1/4 cup rice flour

2.5 cups of plain flour

Cream butter and sugar. Mix in vanilla. Work in flours, add a bit extra flour if too sticky still. Flour the bench, make a ball of dough, take out frustrations by whacking dough ball nice and flat on the bench. Use a floured rolling pin if you want to, or spread one of those evil plastic supermarket bags and roll over that, I find it works a treat. Cut out shapes, then use a spatula or a solid BBQ scraper steak flipper thing to carefully lift shapes onto a flat tray with baking paper on it. Poke shapes gently with a fork, and sprinkle more caster sugar on to. Pop the tray in the fridge for 15+ mins so the biscuits hold shape better in the oven. Preheat oven to 140-150, bake shapes for about 12-15 mins till just getting slight blush of tan on the edges. Yum yum.

Christmas Eggnog

Christmas Eggnog

Makes about 4 cups (Damien usually doubles it)

3 eggs, separated
1/4 cup caster sugar
2 1/2 cups milk
1 Tablespoon rum
1/2 teaspoon vanilla essence
1/2 cup thickened cream, whipped
Ground nutmeg to serve

Beat egg whites in a small bowl with an electric mixer until soft
peaks form. Add yolks and sugar, beat until sugar is dissolved.

Fold in milk, rum and essenece. Cover; refrigerate for about 2 hours,
or until cold.

Just before serving, fold in cream. Divide between glasses; sprinkle
with ground nutmeg.


Enjoy,
Cate

Macadamia Crusted Chicken Tenderloins

Chicken Tenderloins (for your family size)
1 cup each of fresh breadcrumbs and finely chopped macadamias
(less or more depending on number of tenderloins)
1-2 eggs, beaten
Seasoned flour

Coat tenderloins in flour, dredge through eggs, and coat with breadcrumb and macadamia mix.

Deep or shallow fry until golden brown.

Can be served as part of a warm salad, or as a dipper with mango chilli salsa – will send recipe for that another time. I’ve also served it with a fried rice – it seems to be fairly versatile.

Enjoy.

Cate