Tuscan Potato Soup

This is a great soup just in time for the beginning of spring. There are variations in the ingredients used so i have added them in brackets.

Zuppa Toscana 
Ingredients:

2 Italian sausages (remove from casing and crumble. Zalzett malti would also do!)
A few slices of pancetta
2 potatoes, cut in half lengthwise, and then cut into 1/4" slices
3/4 cup diced onions
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1 1/2 teaspoon minced garlic
2 cups kale leaves, cut in half, then sliced
chicken broth, one carton or about 1 ltr
1/3 cup heavy whipping cream (or you can also use about 4 tbs of Philadelphia cream cheese)
salt and pepper to taste

Method.
Put onions, carrots and celery in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and potatoes  to the onions and cook an additional 1minute. Add chicken broth,and bring to a boil. .Add the sausage and bring to a simmer.Let simmer for about 5 mins or until sausage is cooked. Add kale and cream. Season.Simmer for about 5-10 minutes and serve.

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