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!

Stuffed Calamari

Calamari (squid) are one of the most succulent dishes typical of the Mediterranean. In most Mediterranean countries, such as Spain and Greece, squid is cut into rings, deep friend and served with a slice of lemon, but in Malta it is more popular to stuff them. The trick is buying the right size ( a 6" body would do) so that it is easy to stuff them. Make sure they are properly cleaned!

Ingredients:
4 medium sized cleaned squid (calamari)
3 finely chopped onions
Garlic finely chopped
1 small can tuna - or about 300gms
300gms fresh breadcrumbs
8 large tomatoes (chopped)
200 grams olives (finely chopped)
fresh mint/basil/parsley - chopped
white wine
olive oil
1 tbs capers


Method
Heat the oil in a large pan. Remove the head of the squid, cut in small pieces and fry. Add the onion and the garlic and fry lightly. Add the tomatoes and a glass of wine and cook gently for about 20 minutes. Take a couple of tablespoons of this sauce and add to a bowl containing the bread, the olives, the capers, the tuna and the herbs. Mix well. Fill the cleaned squid with this mixture and secure the open end with a toothpick.

Place the stuffed calamari in the pan containing the tomato sauce and simmer until cooked, for about 45 minutes. Add some water to the sauce if it starts getting too dry. The calamari are served whole or can be cut into thick rings after having slightly cooled down. The sauce is usually served on the side.

Meatloaf

This is one of my favourite recipes. Served warm with roast or mash potatoes it makes a great main meal. Served cold in a sandwich its great for someone on the go! I like using a combination of lean beef and pork - the result is more moist.The ketchup topping was something I came across here in the USA, I would usually just make a gravy!

Ingredients:
1 tbs olive oil
2 stalks celery, chopped
1 onion, finely chopped
1 clove garlic, crushed
1 1/2lb lean  beef and 1/2lb  pork, ground
3/4 cup fresh bread crumbs
1/3 cup milk
1 tbs Worcestershire sauce
1 large egg
1/4 cup chopped parsley
1/2 cup ketchup
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbs Dijon mustard
6 bacon rashers

Method
Preheat oven to 350 degrees F. Put some oil in a nonstick skillet, and cook celery and onion for about 10 minutes or until vegetables are tender. Add garlic and cook 1 min more. Transfer vegetables to large bowl; cool slightly.

Add beef, bread crumbs, milk, Worcestershire sauce, egg, 1/4 cup ketchup, parsley,salt, and  pepper to vegetable mix; mix with hands until well combined but not overmixed. In cup, mix mustard and remaining 1/4 cup ketchup.

Shape meat mixture into a loaf  shape and place on a baking tray, covered with foil and sprayed with non stick. Cover with the bacon rashers, then with half the ketchup mixture.

Bake for 30 mins, use up the rest of the ketchup mixture and bake for 25 to 30 minutes more or until meat thermometer inserted in center reaches 160 degrees F.

Let meatloaf stand 10 minutes before removing from pan to set juices for easier slicing. Transfer meatloaf to platter and cut into slices to serve.

Chocolate Truffles

This is a really easy recipe that makes a great gift. The success of these truffles depends solely on the ingredients used.
First decide on the type of chocolate - milk or dark? sweet, semi sweet or white. Whatever your preference try and get the best quality possible.
Next is your choice of the alcohol you will be using. If you want a coffee flavour, tia Maria or Kahlua mixed with some strong coffee powder should do the trick. Grand Marnier and some orange zest should make great orange flavoured truffles....and so on....use your imagination!
A quick note, you don't have to use alcohol - you can also use jam or fruit puree instead.
The truffles will then be rolled in powdered chocolate/cocoa powder - again, choose a good quality chocolate.You can also re roll in chocolate sprinkles.

Ingredients
8 ounces (227 grams) chocolate, cut into small pieces. My preference is for semi-sweet
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
2 tablespoons alcohol (or jam)
Orange zest, coffee or whatever you have decided to use.
Powdered chocolate/chocolate sprinkles

Method
Place the chopped chocolate in a medium sized stainless steel bowl. You could also sue a food processor but don't grind too finely.
Heat the cream and butter in a small saucepan over medium heat and bring to a boil.
Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
Stir with a whisk until smooth.
If desired, add the alcohol or flavoring
Cover and place in the fridge until the truffle mixture is firm .This can take a couple of hours so I find its sometimes better to leave overnight and continue the next day.

Shape the Truffles.

Decide on your coating - chocolate powder, can also just be icing sugar, again, imagination comes in handy! Put the coating in a large flat plate.
Remove the truffle mixture from the fridge
Here is the fun part... form the chocolate into round bite-sized balls, using your fingers - the faster and less contact with warm hands the better!
Roll the truffle in the coating and place on a parchment lined baking sheet or tray.
Cover and place in the fridge until firm.
Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.
Bring to room temperature before serving.

You can also place them in paper cups for presentation. They look so professional and are so yummy that they make a great gift.

Chocolate Raspberry Tartlets

Decadent, rich and not so good for the waistline...but what the heck....they taste great! Makes 24.

For the pastry
1 1/4 cup flour
1/3 cup unsweetened cocoa powder
1/3 cup sugar
1/2 cup unsalted butter
1 egg yolk
some cold water

Method
Use a food processor and pulse the 1st 3 ingredients
In a seperate bowl, whisk the yolk and 2tbs cold water
Add to the processor and mix till a ball forms. If necessary, add some more water.
Divide into 24 pieces
Heat oven to 375F
Shape the pieces of dough into balls and press into 1 3/4" muffin cups (use non stick muffin trays and do not grease) so the bottom and sides of the cups are covered.
Put aside.

For the filling:
Ingredients:
1 cup semi sweet chocolate (chopped)
2 tbs unsalted butter
1 egg (beaten)
1/3 cup sugar
1 tbs strong raspberry liqueur
2 tsp vanilla sugar.

Method.
In a small saucepan, mealt the chocolate and butter on a medium low heat, stir until smooth
Remove from heat and add the egg, liqueur sugar and vanilla, mixing well.
Spoon about a tablespoon into the pastry shells.
Bake for about 15 mins untill the filling is puffed up.
Leave in pan for about 15 mins then gently remove and place on a wire rack to cool completely.

Butter Cream
Ingredients:
1/4 cup softened unsalted butter
1/2 cup powdered sugar(sifted)
3 tbs unsweetened cocoa powder(sifted)
2 tbs raspberry jam. (dont use seedless jam - the real stuff is better)

Method
Beat well until a tickish consistency. If necessary, add more powdered sugar.
Spread on top of the cooled tarts.

Yum!

Quick and Easy Biscuits (Cookies)

I like having home-made  biscuits (cookies) at home and an easy way to ensure a constant supply is to make extra dough and freeze, then slice off what you need. The dough keeps well in the freezer for about a month - or around a week in the fridge.

Ingredients
4oz butter

4oz  sugar

Grated zest of one lemon or orange

(other options may include adding spices like cinnamon, ginger or nutmeg. This is a basic recipe so you can tweak it a bit! If you want chocolate flovoured biscuits, add  1 tbsp cocoa powder to the flour)
9oz  flour
1 egg
pinch of salt

Method
Beat the butter, sugar and zest together until light and fluffy.
Beat in the egg and salt.
Add the flour and using your hands work in  gently.
Shape the dough into a roll about 2" thick and wrap well in plastic wrap.
Put in the fridge for about an hour or if you are freezing, just put in the freezer

To bake, heat the oven to 350F.
Line a baking sheet with non-stick paper.
Cut the dough, straight from the fridge or freezer into ¼in slices and arrange, well spaced, on the baking sheet.

Bake for about 12 mins (the exact time will depend on the thickness of the biscuits) until very lightly coloured.
Put the biscuits onto a rack to cool .
These biscuits will be nice and crisp