Sunday, December 12, 2010

The Sunday Pack


Packing nights with Rhonda and Bron usually involve sustenance of the grape variety. Tonight, Bron brought her homemade biscotti for us to try. It works. Recipe has been requested... Tomorrow's hilbarn boxes have just been packed with baby beetroot, new potatoes, baby carrots, cos lettuce, mushrooms, cherry tomatoes, onions, Granny Smith apples, strawberries and fresh oregano.

UPDATED 20/12/10. Here's Bron's recipe for Hazelnut Biscotti:

200g plain flour, 50g SR flour, 220g caster sugar, 2 eggs beaten lightly, 75g roasted hazelnuts, 1 tsp vanilla essence.
Preheat oven to moderate. Sift flours and sugar into large bowl. Add egg, nuts and essence, stir until mixture becomes firm dough. Knead on lightly floured surface until mixture just comes together. Shape mixture into 25cm log. Place on greased oven tray. Bake in moderate oven about 35 mins or until firm. Cool on tray.
Using a serrated or electric knife, ut log into 5mm diagonal slices. Place slices on non greased oven trays. Bake in moderate oven about 10 minutes or until biscotti are dry and crisp.
Makes 25 slices.
TIP: to roast hazelnuts, spread nuts on oven tray. Roast in moderate oven about 5 mins or until nuts are golden brown. Stir nuts once during roasting. Wrap nuts in tea towel, and rub vigorously to remove most of skin.

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