I have been lazy lazy lazy! This post was supposed to come out way earlier. So it is going to be short and sweet because it was all about finishing tasks, meeting deadlines ( ironical isn’t it, this post itself did not come out at its pre supposed time) and basically tasks “done and dusted”
1. It is OFFICIAL. I am a recipe tester. Okay, it was just one recipe for Vanessa’s book. You can read about it here. It was Chocolate Savory cookies and I finished it much success. Though they didn’t tingle my Indian taste buds the way it claimed, I added my touch of caramel sauce to it. After this addition, the cookies were nothing less than gourmet cookies! The recipe follows
Vanessa was kind enough to recognize my effort with this badge
220g plain 00 flour
1/2 tsp paprika
Pinch of salt
4 tbsp cocoa powder
2 tbs of sugar
1 tsp baking powder
60g dark chocolate (70% cocoa solids), grated
75g poppy seeds (left these out, as they cannot be found anywhere in the Middle East)
1 Sift the flour, paprika, salt, cocoa powder and baking powder into a bowl. Add the grated chocolate.
2 Rub in the butter until the mixture resembles breadcrumbs, then add just 1 egg and mix to form a soft dough.
3 On a floured surface roll the dough into a large sausage. Beat the second egg, then brush the sausage with it before rolling it on a tray with the poppy seeds. Transfer the log to the fridge for an hour to chill.
4 Preheat the oven to 160°C/gas mark 3.
5 Using a sharp knife, slice the log in disks about 5mm thick before transferring onto a tray lined with baking paper. Bake for about 12 minutes – don’t be tempted to overdo them, however: they don’t set properly until they are cold.
Tips & Uses
• Store in an airtight container for up to a week.
• For a pretty finish, roll the biscuits in sesame seeds.
• Wrap in cellophane with a beautiful hunk of Cheddar to make a cracking gift for cheese-loving men-folk!
• To transform them into sweet chilli-chocolate biscuits, add 75g of sugar and increase the butter by 20g.
2. I finished my 10th restaurant review for my 24 restaurant project in Bahrain. The review is here
3. I have a gallant brunch planned out for my friend and her family. So that planning is complete and initial preparations are done with. It is an ambitious project that I have undertaken and I shall write about it in my next weekly update post.
4. Apart from this, I have finished writing my pending emails – one of which was to the editor of the FACT magazine ( Bahrain) with a sample of my restaurant review project- Obssessively searched for a job, applying, reapplying and basically badgering all the recruitment agencies.
5. I have tried and tested stuff that I wanted to, in the following order:
a) Rum and Raisin Rice Pudding- a lateral take off from our good old kheer, I thought the twist was quite romantic. But the raisins need to be soaked in rum for longer time to actually act up some flavour in the pudding. Since it did not, it was just some good old kheer in a ramekin.
b) Peanut butter & Chocolate chip scones – When I read the recipe, I could see it playing like a video in my head. As imagined, I finished making them in 1/2 hour flat. I hate peanut butter with a passion, but intend to make the best of it, while it is still in my refrigerator. Turns out, this is a good way to get rid…errr utilize peanut butter and enjoy it too.
c) Walnut Biscotti –As exotic and French the name sounds, the result is even better. Such fantastic tasting biscuits that my hubby declared them “Perfection on a plate”. Now that is something considering he is not easily pleased. I would like to try them with almonds and pecans too. I am sure they would be as delectable.
So that was my week. How was yours? Let me know in the comments section. Also for the recipes of the above please email me at firstname.lastname@example.org