Florentines

Florentines made with apricots, almonds and honey are dangerously moreish.

Ingredients

  • 60 g butter
  • 60 g light brown soft sugar
  • 2 tbsp honey
  • zest 1 lemon
  • 150 g flaked almonds
  • 8 dried apricots, chopped
  • 2 tbsp plain flour
  • 100 g plain chocolate

Method

Preheat the oven to 180°C. Line 2 baking trays with baking parchment.

Place butter, sugar and honey in a small pan and set over medium heat. Stir until everything has melted together. Remove from heat and add lemon zest, almonds, apricots and flour. Stir well to mix.

Dollop 12 tablespoons of the mixture on to the lined baking trays, leaving large gaps. Bake for 8-10 minutes or until golden brown. Leave to cool.

Set a heatproof bowl over a pan of simmering water, without letting the bowl touch the water. Stir occasionally and as soon as nearly all the chocolate has melted, remove the bowl from pan and continue to let the chocolate melt in a residual heat.

Spread a little chocolate over the flat base of each florentine and leave to cool slightly before marking a zigzag in the chocolate with a fork. Leave to set.

florentines

Mediterranean Chicken With Peppers

This looks so delicious and is just what is needed on a rainy day!

Ingredients 

  • 1 whole chicken, skin removed and cut into 8 pieces
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 8 whole garlic cloves, unpeeled
  • 2 bay leaves
  • 3 sprigs rosemary
  • 150 g green olives
  • olive oil
  • salt & black pepper

Method

Preheat the oven to 180 ° C. Halve the peppers, remove the seeds and slice them into strips. Put in a casserole dish and add the chicken, garlic, bay leaves, rosemary, olive oil and olives.

Season well with salt & pepper and turn it all through with your hands. Cover with the lid. Bake in the oven about 1 ½ hours or until the chicken is cooked through and soft and peppers are tender.

Take the lid off and bake for another 25 min.

Serve with crusty bread.

 

 

Muffin Tin Frittatas

Tasty, quick and easy

Ingredients

  • 8 eggs
  • 125 ml cream
  • salt & pepper
  • 125 g grated cheese
  • 2 spring onions, chopped
  • 125 g sun dried tomatoes, sliced
  • 100 g feta, diced
  • 250 g spinach, chopped
  • 2 tbsp parsley, chopped

Method

Preheat the oven to 190° C. Grease a 12- hole muffin tin.

In a large bowl, whisk together the eggs, cream, salt & pepper until well combined. Add all the other ingredients and mix well.

Spoon the mixture into the prepared muffin tin, filling each hole right to the top. Bake for 20 minutes or until puffed, golden and firm in the touch.

Recipe taken from Alice In Bakingland

 

Stuffed Courgettes With Beef And Barley

Ingredients

  • 200 g pearl barley, cooked
  • 3 tsp butter
  • 200 g lean minced beef
  • 1 onion, chopped
  • 1 egg
  • 3 courgettes
  • 5 tbs tomato puree
  • 200 ml single cream
  • fresh parsley, chopped
  • salt and black pepper

Method

Cook the pearl barley according to the package instructions.

Slice the courgettes in half. Scoop out the center from the courgettes using a spoon.

Heat the butter in a frying pan over a high heat. Add the minced meat and onion, fry until the meat is browned. Add 200 ml of water and simmer for 5 minutes.

Place the meat into a large bowl and add the pearl barley, egg and season well. Mix to combine.

Divide the stuffing among the prepped courgettes. Place the courgettes in a saucepan or flameproof casserole. Pour in enough water to come halfway up their sides and bring to the boil. Cover with  a lid and cook over a low heat until the courgettes are tender.

Make the sauce. In a saucepan mix tomato puree and cream. Bring to the boil. Pour over courgettes. Serve sprinkled with parsley.

 

Limoncello

Ingredients 

  • 6 unwaxed lemons
  • 700 ml vodka
  • 750 g caster sugar
  • 700 ml boiling water

Method

Peel the zest from the lemons, taking care not to include any white pith. Place them into a large jar and pour over the vodka. Cover with lid and leave for a week.

After seven days boil the water and add the sugar. Stir the sugar until is fully dissolved, let it cool. Add to the vodka and peels and leave for a further week.

Strain into bottles. Serve chilled.

SCOTCH BROTH

Ingredients

  • About 1 kg shoulder of lamb
  • 1 leek, trimmed
  • 3 celery sticks, roughly chopped
  • 2 onions, sliced
  • 4 carrots, peeled and chopped
  • 1 swede, peeled and chopped
  • 1 large potato, peeled and chopped
  • 100 g pearl barley
  • fresh parsley
  • sea salt
  • freshly ground white pepper
  • olive oil
  • About 4 litres water
  • 1 bay leaf
  • 4 thyme sprigs
  • 4 pimento seeds

Method

Put the meat in a large pan with the water. Bring to the boil.  Add pimento seeds, bay leaf and thyme sprigs. Simmer for an hour.

Heat the olive oil in large frying pan then add the carrots, onions, celery sticks and leek and sweat them on a low heat for about 20 minutes, until they are softened.

Add the carrot, onion, celery sticks and leek and return to boil and simmer for another 30 minutes.

Add the swede, potato and pearl barley, then simmer for further 50 minutes. Season with salt and pepper.

Serve sprinkled with parsley.