Rice Pudding

Before winter  starts, I thought I'd post some (more) comfort food. Rice Pudding has always been a favourite of mine - easy to make and very tasty! Some recipes use an eeg but I found that without the egg the pudding is creamier
Ingredients. Other recipes also use cream but I think whole milk will do.

I am also adding a recipe for Indian Rice Pudding - I haven't tried it but it sounds delicious!

Ingredients
¾ cup rice (medium grain), cooked
1 ltr whole milk
150 g sugar
Lemon zest
Ground cinnamon and nutmeg (optional)


Method
Bring the milk and the lemon zest to a very slow simmer.
Add the cooked rice and sugar.
Stir well to combine.
Return to a slight simmer and cook for an additional 3 -5 minutes, stirring occasionally.
Remove from the heat and let cool almost completely, then pour into a bowl and refrigerate.
Serve chilled and sprinkle with ground cinnamon.

Some recipe also add raisins, use a mixture of milk and coconut milk (or cream).

Here is a recipe from Alton Brown for Indian Rice Pudding

Ingredients

1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Directions
In a large nonstick saute pan over medium heat, combine the cooked rice and milk.
Heat until the mixture begins to boil.
Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.

Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes.
Use a whisk to help prevent the cardamom from clumping.
Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios.
Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
Serve chilled or at room temperature.

Stuffed Pork Loin

Easy to make and delicious to eat! Thanks to my MOM for this great recipe!

Ingredients
1 pork loin or half, if too large
1 apple chopped finely
6 fresh sage leaves chopped finely
3 or 4 sun dried tomatoes chopped
2 or 3 fresh garlic cloves chopped finely
1 tbsp mango chutney, salt and pepper.

Method

Slit loin in half lengthwise, then slit again on either side of cut to extract a flap on each side. Beat gently with a meat hammer to flatten.

Mix all other ingredients together, spread over meat

Roll the meat and tie tightly with string.

Put in oven proof dish previously sprayed with oil. Drizzle a little oil over meat. Add salt and pepper as necessary.

Bake in a pre-heated oven at 375F. till an inserted thermometer registers an inner temperature of 170F. Take out of oven and cover with foil and let it rest at least 15-20 minutes. Slice and serve with desired sides.

Time for some biscotti!

These classic twice baked cookies can be made in a variety of ways - you can use pecans or walnuts instead of the almonds, you can add dried apricots, cherries or blueberries....anything is possible! The whole-wheat flour in this case gives them an extra crunch.

They can also be drizzled with chocolate for extra sweetness.

This recipe is a lower fat alternative - there are only 79 calories per 3 cookies! part of my lose weight but eat well project!

Ingredients.

3/4 cup wholewheat flour

3/4 cup plain flour

1/4 cup brown sugar

1 tsp baking powder

2 eggs (beaten)

1/4 cup low fat milk (or soy milk)

2 1/2 tbs canola oil

2 tbs honey

1/2 tsp almond extract

1/2 cup coarsely chopped almonds.

Method.

Pre heat oven to 350F

Combine The flours, sugar and baking powder.

Add the eggs, milk, canola oil, honey and almond extract and mix well

Add the almonds.

Mix until the dough is well blended

(I use my hands here-easier and more fun!)

Put the dough on a long sheet of plastic wrap and shape into a flat log about 12" long, 3" wide and 1" thick. You will need the plastic cos the dough is rather sticky.

Lift the wrap and transfer the dough to a non stick baking sheet.

Bake for about 20-30 mins until lightly browned.

Remove from the oven, put onto another baking sheet or a cutting board and leave for a few minutes to cool slightly.

Cut crosswise on the diagonal using a serrated knife and cut slices of about 1/2" thick.

Put the slices back on the baking dish, cut side down and bake for another 15-20 mins or until crisp.

When cool, you can dust with powdered sugar (or not!)

They keep well in an airtight container and are delicious with a cup of coffee!

Garibaldi Biscuits

I am yearning for these biscuits - i must have ate a zillion kilos of them as a child....difficult to find in the states...
The Garibaldi biscuit consists of currants in a plain biscuit, best enjoyed with tea or coffee. They are also called dead fly biscuits, because the currants resemble dead flies!!They consist of a dry, not too sweet dough, a shiny glazed top,  squashed currants and the brilliant device of leaving strips of five biscuits joined together, like perforated cardboard. This biscuit is named after Giuseppe Garibaldi, an Italian general and leader in the fight to unify Italy. It was first manufactured by Peak Freans in 1861 after Garibaldi visited England.

I actually found them for sale here in the Vermont Country Store

Had a shot at making them....not quite the same thing but they will do for now!

Ingredients:

7oz plain flour
1oz cornflour
2oz caster sugar
pinch of salt
2oz butter
1 egg yolk
a little milk
4oz currants
egg white to glaze

Method:

Preheat oven to 400°F and prepare a baking sheet. Sift the flour and cornflour into a bowl with the sugar and salt. Rub in the butter until the mixture resembles breadcrumbs.

Squash the currents with a fork

Add the egg yolk and mix to a stiffish dough with sufficient milk. Turn out onto a floured surface and roll out thinly to a long thin rectangle. Trim the edges square and sprinkle one half of the dough evenly with currants.

Fold over the dough and press the edges together. Roll with a floured rolling pin to about ¼ inch thick, cut into convenient squares or rectangles and brush with egg white to glaze. Prick with a fork to make the little holes.

Place on the baking sheet and bake for 15 minutes until golden brown.

Maltese Bigilla - Bean Dip

Bigilla is a traditional Maltese snack (or dip) made out of beans (usually Fava beans). In Malta they are called "ful tal-Ġirba".

This Maltese dip is traditionally made with dried favas, but using fresh beans means they don't need to be soaked overnight first and slashes the cooking time. Serve with crackers or crusty bread.


If you're using dried broad beans, you must first soak them for two days in salted water with the bicarbonate of soda mixed in. The water must be changed after the first day. This will soften the beans. After the second day, cook the beans in fresh water. Bring the water to a boil and let simmer until the beans are cooked. (generally easier and faster if you use a pressure cooker) Drain.


Lets start with 250gms of beans, prepared as above. (you can use canned beans but that's cheating!)
Once the beans are cooked, and soft, put them in a food processor (while still hot) and mix for a few seconds
Add salt (rock salt is the best) and pepper to taste
2 cloves garlic (or more!)
A handful of parsley
Some chopped red pepper
About 4 tbs Olive oil


Mix till you get a rough consistency. Serve immediately (so the bigilla is still warm,) drizzle some more olive oil over the plate and some chipped parsley to garnish.


Serve with Maltese Galletti (if you are in Malta!) or crackers or crusty bread

Perfect Bechamel Sauce

All the bechamel recipes I found use plain flour. I have found that by far, the best and lightest bechamel is made using corn flour. (corn starch, for Americans) Another trick is when adding the cornflour to the butter - take the pan with the butter off the heat, add the cornflour, and stir until smooth. The hot butter will melt the cornflour. Add a little bit of the milk until the consistency is liquid THEN put back on the heat ready to add the rest of the milk. Also, be prepared to stir ALL THE TIME! If you get lumps, the sauce is ruined.

Ingredients

5 tablespoons butter

4 tablespoons cornflour

4 cups milk (warmed) - you can zap it in the microwave.

pinch of salt (if you have truffle salt....mmm yummy!)

1/2 teaspoon freshly grated nutmeg

Method

In a saucepan, heat the butter over medium-low heat until melted.

Take off the heat, add the cornflour and stir until smooth. I prefer to use a whisk here.

Add about 1/2 cup of the milk and stir vigorously until you have a thickish consistency.

Put back over the heat.

Add the remaining milk bit by bit, stirring all the time.

Bring to a boil. Cook 10 minutes, (or until the sauce thickens) stirring constantly, then remove from heat.

Season with salt and nutmeg

This sauce can be used as a base for cheese sauce, pasta sauces and also as an addition to pie fillings. I always use this recipe as a topping for my lasagne.

Guacamole

I am back from my trip to Ixtapa-Zihuatanejo in Mexico....and did I eat!! The resort was all inclusive so I had a chance to sample lots of food! However, I did eat the best guacamole ever so I asked the chef for his recipe. It was so simple! I wasn't given the exact proportions but here is what I was told. Ah yes, I agreed to post the chef's picture too!!

Guacamole
4 avocados, get the best quality you can find.
Mash with a spoon.
add:
1/2 a small red onion finely chopped
2 firm yet ripe tomatoes, peeled, de-seeded and chopped finely
1tsp fresh lime juice
1 tsp fresh cilantro very finely chopped
salt and pepper to taste.
Add to the mashed avocado and mix well

Serve with nachos.

Here are a few pictures of Club Med Ixtapa. You really should try out Club med! E mail me if you want details and a great bargain!

The sailing shack - I sailed (no wind though!) and went for a kayak ride.

Another view of the beach.

View of the beach from the reception

My room, and this is the most basic...you should see the suites!

I am off to Seattle now so I hope I will get some good recipes from there! Keep reading!

The Perfect Sponge Cake

The 'secret' to a perfect result is in the beating of the eggs and the sugar. It is during this stage that air is incorporated to the mixture and that is essential for the cake to turn out really soft and sponge like without using any yeast.Eggs and sugar have to be beaten for quite a while, never less than 15 mins, with a good beater until the mixture is frothy and a pale yellow in colour. To test that it has been beaten enough, if you let some of the mixture fall from the beater back into the mixture, it remains 'sitting' on top for a while. If this doesn’t happen it means that the eggs have not been beaten enough and you need to beat them much more.

Don't forget the salt - often omitted - as this helps the eggs to become light and fluffy

Another  phase where you have to be careful is the addition of the flour. This has to be sifted extremely well and added to the egg mixture using a wooden spoon with a gentle but fast movement, stirring from bottom to top, folding in as much air as possible

While cooking, the oven must NEVER be opened as this will cause the cake to deflate. Before removing it from the oven, check that the sides have pulled inwards from the pan, check that the cake is ready using a skewer poked into the middle of the cake. If it comes out absolutely clean then the cake is ready

It is also a good idea that when the cake is ready, turn off the oven but leave the cake there for about 10 mins so that it can cool down slowly. After that, turn the cake out of the pan and put it on a cooling rack

Ingredients:

6 eggs

180gms sugar

75 gms flour

75 gms corn flour (corn starch for Americans)

Pinch of salt

(optional - grated rind of 1/2 lemon)

Method

Put eggs and sugar into a bowl and beat for about 15 mins until you have a frothy foamy mixture Add the flours by sifting them into the mixture and folding gently with a wooden spoon.

Put the mixture into a well greased cake tin, level out the mixture and cook in a pre heated over at 150C for about 40 mins

This can be used as a base for tiramisu or trifle and is also delicious on its own with just a dusting of powdered sugar

Eggplant Parmigiana

This is a super easy dish thats tastes divine! I sometimes make a bechamel sauce for the top but since I am trying to diet I have omitted that this time! You can also grill the eggplant to lessen the calories (why does fried stuff taste so good?) You can use your favourite seasonings as well, or a touch of fresh basil.

Ingredients

1 Kg egg plant(aubergine)

100 gr. grated parmisan cheese

200 gr. mozzarella- grated

2 cans tomatoes

2 onions

Garlic

basil

Olive Oil

Method:

Cut the eggplant lengthwise, salt slightly, place aluminum foil on top and a weight ( a cook book!)

Let stay for about an hour.In the meantime, fry onions and garlic in olive oil. Add the tomatoes and herbs and let simmer for about 30 mins.

Pre heat the oven to 180C or 380F

Rinse the egg plant and fry gently untill almost cooked.

Layer the vegetables with mozzarella, sauce and grated cheese ending with a layer of mozzarella

Bake for about 30 mins

YUMMY!!!

Cottage Pie

I love cottage pie! It is a winter dish so this will probably be the last time I make it for a while. I have terrible allergies this week - and to think Arizona was once a place where one came because it was good for people with allergies! I need some comfort food....

Ingredients:

1 tbsp oil

1 large onion chopped

2 medium carrots, chopped

560g/1¼ lb beef mince

400g/14oz can tomatoes

290ml/10fl oz beef stock

1 bay leaf

fresh thyme leaves from 1 sprig

2 tbsp tomato purée

salt and freshly ground black pepper

3 cloves garlic

75ml Worcestershire sauce

Mash Potato Topping:
750g/1½ lb potatoes, peeled and chopped
75g/2½oz butter

55ml/2fl oz milk

Grated parmesan.

Method

1. Preheat the oven to 190C/375F/Gas 5.

2. Heat the oil in a large pan. Add the onion, garlic and carrot and cook over a medium heat for 5 minutes until soft.

3. Add the minced beef and cook for 3 minutes to brown. Drain any excess grease

4. Add the tomatoes, purée, beef stock, bay leaf, worchestershire sauce and thyme.

5. Cover and simmer for 30 minutes. Season.

6. Make the mash: boil the potatoes until soft. Drain and mash with the butter and milk. season with salt and pepper.

7. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.

8.Add the cheese and grill for a few minuites until the cheese melts and forms a crust.

ENJOY!!!!

and don't forget to visit my Mark Beauty Store for your mother's day gifts and also check out my AVON website!New Customers are eligible to receive a free gift with their first purchase

Easter biscuits

Yum...these were delicious! Again, thanks to The Telegraph, UK I found another delicious recipe and just in time for easter.

                                                        Easter biscuits Photo: LAURA HYND
Ingredients

70g plain flour

250gms unsalted butter, diced

125gms golden caster sugar

1 egg yolk

1 tsp vanilla extract

biscuit cutters 

Method

Sift the flour and half a teaspoon of salt into a bowl and set aside. Cream together the butter and sugar in a large bowl, using a wooden spoon or a mixer, until well combined and fluffy. Add the egg yolk and vanilla and mix well, then work in the flour. Once the mixture comes together as a dough, dust your hands with flour and wrap it in cling film. Chill for an hour (or up to a few days if more convenient) or freeze for up to a month. This dough can otherwise be tricky to work, especially in hot weather or a warm kitchen.

Preheat the oven to 180C/gas mark 4. Roll out the dough using plenty of flour (it is quite sticky) to 3-4mm thick. Cut out the biscuits with your chosen cutters and lay them on two baking sheets lined with parchment. Make holes towards the top of each with a skewer for threading through the ribbon. Bake for 12-15 minutes, or until pale gold. Cool on a wire rack, re-forming the ribbon holes with the skewer.

To decorate

700g white sugarpaste

colour paste in the colours you would like to use.

250g packet royal icing

silver balls

6m coloured ribbon for hanging

Divide the sugarpaste into three and place in separate polythene bags. Use the colours on two pieces and leave one white

On a clean work surface dusted with icing sugar, roll out the  sugarpaste to about 2mm thick. Cut out with the cutters matching the shapes

Make the royal icing according to the packet instructions, divide into colours  and put into piping bags.

Pipe a little royal icing on to the biscuit and use to stick on the sugarpaste shape. Make a hole in the sugarpaste in the same place as that on the biscuit for the ribbon. Add silver balls for decoration.

Allow the sugarpaste and icing to set overnight. Cut the ribbon into 25cm lengths and thread through each biscuit.

Figolli - Get ready for Easter!

Figolli are Traditional Maltese almond Pastries baked for Easter. They consist of pastry figures filled with a ground almond mixture and covered with royal and glace icing. The traditional shapes are men, women, fish, lamb and baskets but nowadays you can also find heart shape, butterflies, rabbits and cars. The human shapes usually have paper faces stuck on to the icing.  They are decorated with glace icing and royal icing and finished off with a chocolate egg stuck in the middle.


My Grandma had metal forms that she would use to cut out the forms, or even bake the forms in. They were made by a local metal worker and could be bought at the market or some specialty stores. I don't think it is possible to buy them any more but I still have a couple of them and they allow you to make the Figolli almost like a small low pie.

PASTRY

yields approx 4-5 depending on the size of your shapes

14 oz self raising flour+ 1 teaspoon baking powder,sifted

6 oz margarine,

rind of a large lemon,grated

4 tbs sugar,

2 eggs, beaten

and a little fresh milk to bind if necessary.

Make Pastry

Mix the dry ingredients, add the margarine, eggs and milk if necessary - work to a smooth dough.

FILLING

20 oz ground almonds,

8oz icing sugar+12 oz sugar or 20 oz icing sugar,

1egg+1yolk,

juice of 1/2 lemon,

1 tbs brandy.

Mix all in one stage and allow to chill for at least 1 hour in the fridge.

MAKING THE FIGOLLI
Heat oven to 325F.

Roll out a piece of pastry until it is 1/2 inch thick on a well-floured surface.

Cut into desired shapes (Figolli are traditionally cut into the shape of a bird, a fish or a duck and the size of each Figolla is between 8 to 10 inches).

You need two cut-outs for each Figolla.

Spread the filling on one of the cut-outs.

Place the other cut-out on top and press the edges to seal.

Brush the top of the Figolli with the beaten egg.

Bake until the Figolla turns to a golden colour.

Let the Figolla cool down and then decorate with coloured icing.

You can also cover with chocolate.

Place a hollow chocolate egg in the center of each Figolla using some soft icing to hold it in place.

Figolli can be really elaborate - with cut out pictures, richly decorated etc etc - I prefer the iced ones - with the Easter egg on top!

English Scones

I remember cooking class at school (or home economics I guess..) and the first thing we learnt was how to make scones. Some turned out so hard they could be considered a weapon of mass destruction - but some actually turned out well! Scones are typically British and it may be difficult to find the clotted cream, that finishes then so well,  elsewhere. The sultanas are optional but they make a nice twist to the plain recipe.

Scones with sultanas .

Ingredients (yields 6 scones):

200g all-purpose flour, plus more for handling the dough

1 1/2 tsp baking powder

2 1/2 tbsp  sugar

1/2 tsp  salt

60g cold butter

50g  sultanas 

140-150g milk 

for brushing the top: 1 egg yolk and 1 tbsp milk

serve with unsalted butter or clotted cream and jam

Preheat your oven to 220°C /425° F and line a baking tray with parchment paper. You can prepare the dough either by hand or in a food processor.

Mix the flour, the baking powder, the sugar and salt  until incorporated

Cut the  cold butter into small cubes and add them to the dry ingredients  until you get a breadcrumb like consistency.

Add the sultanas and mix, then add the milk  and mix again just until the dough comes together and doesn’t show big spots of dry flour anymore – you can add a little more flour if you think it’s too wet to proceed.

Place onto a well floured board, generously sprinkle with flour and knead very briefly  (do not over knead or the scones will be stogy). Pat into a round disc of about 1 1/2 inch thick and cut out rounds with a  2 1/2 inch diameter cookie cutter  and place  on the parchment paper lined baking tray. 

Quickly knead together remaining dough, pat to the same thickness and cut out more scones.

Beat the egg yolk with one tbsp of milk and brush the tops of the scones. Bake on mid level for 13 to 15 minutes or until golden brown. Let cool on a wire rack. Best eaten while still warm with unsalted butter/clotted cream and jam.

Tips: use jam with at least a 50% fruit content.

Learn about Clotted Cream http://en.wikipedia.org/wiki/Clotted_cream

Chocolate Souffle

A souffle can be difficult to make, but in this recipe it is foolproof. The traditional bechamel requires constant stirring and instead, this recipe used sweetened condensed milk. Instead of buttering and sugaring the ramekins, I coat them with non stick spray. The chocolate chips eliminate the chopping and they melt quickly in the microwave instead of a bain marie. The result, however, is just as impressive!
Its is impirtant not to open the oven until they are ready or the souffles will deflate. Also, if serving as a dessert, plan the cooking time as they should be served immediately.

Ingredients
1 cup bitter sweet chocolate chips
1/3 cup sweetened condensed milk
3 egges, separated
2 tbs icing (confectioners) sugar.

Method.
Pre-heat oven to 375F
Coat 4 ramekins with non stick spray with flour
In a microwave safe bowl, heat chocolate chips in 20 second bursts, stirring until just melted - about 1-2 mins.
Remove from microwave and whisk in the condensed milk.
Add 2 egg yolks until blended (save other yolk for another use)
In another bowl, using an electric mixer, whisk the 3 egg whites until very stiff.
Add 1/3 of the mixture to the chocolate mixture and whisk gently untill incorporated.
With a rubber spatula, gently fold in the remaining egg white mixture until just incorporated.
Divide among the ramekins.
Sift icing sugar on top
Bake for 11-13 minutes or until the top rises about an inch over the rim.
DO NOT OPEN THE OVEN UNTIL READY!
Serve immediately.

Maltese Bread Pudding - pudina tal-hobz

Bread pudding is a great way to use up any stale bread you may have. You can use lemon or orange peel, any type of nuts, and rasins , sultanas, coconut or  any type of candied peel. The fun part is that you can really add anything you want. The pudding can be eaten warm, with custard on top, or cold. This is a really fun dessert to make. There is  a recipe in Maltese on Ghandi Pjacir where I got my inspiration!

Ingredients
1500 gms of 2 day old white bread
(or 2 loaves)
¼ litre milk
1 glass dark rum
(or brandy)
3 eggs (beaten)
100 gms  sultanas or rasins
3 tbs cocoa powder
3 tbs sugar
½ tsp cinnamon
50 gms  butter
grated rind of 1 lemon
50 gms (or 1.76 oz) candied orange peel or glace cherries
1 cup pine nuts (optional)

Method
Soak the bread in water and immediately squeeze out the excess.

Place all ingredients into a large bowl and mix together well.
Turn into a greased tin and bake for 1 hour at 190-200°C.
Pudding is ready when a kinfe inserted into it comes out clean.

Maltese Beef Stew

Traditionally this stew is made with rabbit pieces and served with spaghetti. This version uses beef, but you can also use chicken or venison. Recipe adapted from one I found in the Guardian, UK.

Ingredients:
400g diced stewing steak
1 small onion, roughly chopped
4 large cloves of garlic, roughly chopped
250ml red wine (Chianti preferably)
2 tbsp tomato concentrate
400 grams tinned chopped tomatoes
2 large carrots, peeled, chopped into large slices
2 medium potatoes, chopped in large even pieces
1/2 cup fresh peas
1 beef stock cube
1/2 tsp brown sugar
1/2 tsp cracked black pepper
2 tsp curry powder
1/2 tsp ground nutmeg
2 tbsp olive oil

Method
• In a large saucepan, over a medium-high heat, heat the olive oil and add the onions, frying gently until soft, add the garlic, cook until browned.
• Keep on a medium-high heat, add the diced beef and turn over once or twice until browned. Pour in the red wine and stir, when the wine has begun to boil, add the tomato concentrate and chopped tomatoes, once it has begun to boil again turn down the heat to a gentle simmer.
• Add the  stock cube, pepper, curry powder, nutmeg and sugar and stir through, cover and leave to simmer on a low heat for 1 1/2 hours, so the sauce is simmering very gently without bubbling on the surface too much. Stir occasionally.
• After the 1.5 hours is up, add the vegetables, cover again and continue to simmer on a low heat for a further half an hour.
• After the half an hour is up, uncover and simmer on a slightly higher heat for half an hour to make sure the sauce has reduced properly and vegetables are cooked through, stirring every now and then. If it appears to be reducing a little too quickly, pour in a little water from time to time.
• In the last few minutes of cooking time, stir through the peas gently so as to not break up the beef too much. The stew is done once the peas are cooked.
• Serve with hot crusty bread or over freshly prepared ribbon pasta

I suppose your could also use a slow cooker or crock pot, but since I dont have either one I cook this the old fashioned way!

Kourabiedes - Greek cookies that taste of heaven!

I made these last Easter so this is a good time to try them out again. They are really delicious! The finished result does not look like much but they literally melt in your mouth!

Yield: 30 Pieces

Ingredients:
2 cups unsalted butter
1 cup icing/powdered sugar
3 Egg yolks
3 tbls Brandy
2 tsps Vanilla extract
6 cups Flour
1/2 cup Almonds (blanched), chopped
1 lb Icing/powdered sugar

Method
Beat the butter with the sugar until it becomes fluffy.
Add the egg yolks one by one, beating continuously.
Add the brandy and vanilla.
Blend in the almonds and the flour, a cup at a time. Use enough flour to get a firm dough (it may take a bit more or less than the amount mentioned in the ingredients list).
Use your hands to do the mixing, as an electric mixer will be useless after the first two or three cups of flour have been added.
Place the dough in the refrigerator for at least one hour.
Shape the dough into balls, about one inch in diameter, flatten them and place on greased cookie sheets.
Bake at 350 degrees F. for 20 minutes.
Remove from the oven.
Roll each cookie (while it is still hot) in the powdered sugar and put it back on the cookie sheet.
Repeat this step once more, so that you get a thicker coating.
Place the coated cookies on a platter, liberally sprinkling each layer and the bottom of the platter with powdered sugar.
When you are done, there shouldn't be any sugar left.
Let them cool and they are ready to eat!

Almond Cantucci

Valentine's day is approaching..so what could be better than a home made gift? I found this recipe from the Times online which always has the greatest recipes!
This was by Lindsey Bareham and makes elegant, wafer-thin biscotti for serving with creamy desserts or dipping into vino santo, coffee or hot chocolate.
Layer them between white baking parchment in little cardboard boxes, or bundle in cellophane with a pretty ribbon and label.

Ingredients
3 large egg whites
100g caster sugar
100g plain flour
100g  almonds
Knob of butter
You will also need baking parchment and a small loaf tin

Method
Heat the oven to 180C/gas mark 4.
Whisk the egg whites until stiff.
Gradually add the sugar, 1 tbsp at a time.
Fold the sifted flour into the meringue in three batches to make a thick, mousse-like mixture.
Fold in the nuts, mixing thoroughly.
Lightly butter a 750ml-capacity bread tin and line with baking parchment.
Spoon the mixture into the tin, smooth the top and bake for 40 minutes until pale golden, firm and hardly risen.
Use the parchment to lift the loaf out of the tin, peel off the paper and rest on a wire wrack.
Leave to cool, allowing at least an hour.
Heat the oven to 125C/gas mark 1.
Using a very sharp, thin-bladed knife, slice the loaf very thinly, and lay the slices out on baking sheets.
Bake for 10-15 minutes a side or till dry and a pale golden colour.
Transfer to a wire rack to cool and crisp.
Properly dried, they will store in an airtight box layered with baking parchment paper for months

Lemon Meringue Pie

An old favourite. This makes a 9" pie and has no butter. It's a lower fat alternative! I found this recipe in an edition of the Canadian 'Hello' magazine.

Ingredients:
For crust:
1 1/2 cups vanilla wafers - crushed
2 tbs water
1 tbs vegetable oil
Combine in small bowl

For filling:
1 can plus 2/3 cup low fat sweetened condensed milk
1 tbs lemon zest
1/2 cup fresh lemon juice
2 egg yolks
Beat all together untill well combined. Let sit for about 10 mins until thickened

For meringue:
3 egg whites
2/3 cup sugar
1/8 tsp cream of tartar
3 tbs water
Beat until stiff peaks form

Method:
Pre-heat oven to 350F
Lightly coat a 9" pie pan (removable bottom is best) with non stick cooking spray.
Press the crsut mixture into the bottom and sides of pan.
Pour the filling into the crust and bake for about 20mins or until set.
Spread the meringue mixture on top, increase oven temperature to 375F and bake for 10 mins or until meringue is lightly browned.

Chill and enjoy!

Banana Pecan Bread

Great at tea time - even breakfast. Easy to make and keeps nice and moist.

Ingredients:

2 cups flour (sifted)
1tsp baking powder
1/4 tsp salt
1 egg
3/4 cup sugar
1/2 cup brown sugar
1/2 cup canola oil
1/2 tsp vanilla
3 ripe bananas, mashed
3/4 cup chopped pecans

Method
Pre heat oven to 325F. Grease a loaf pan.
Mix flour, baking powder and salt.
In another bowl, beat egg, sugar, vanilla and oil until combined.
Add flour mixture stirring with a wooden spoon.
Add mashed bananas, mix then fold in the pecans.
Bake for 40-60 minutes till it passes the toothpick test!
Cool then eat!