This is for Carly, a good friend of my middle daughter. When I made these and the two of them were in school together, they were Carly’s favourite. They are basically a brownie with white chocolate instead of dark or milk chocolate. I often add macadamias into the mixture to add a bit of crunch. The Blondies photographed were sprinkled with flaked almonds before going into the oven. They are decadent and delicious. I hope you enjoy making them.

Blondies Recipe

400gm of White Chocolate

150gm Butter

4 extra large eggs

1  cup of brown sugar

2 teasponns vanilla essence

2 cups of almond meal

1/2 cup of gluten free flour

200 gm of macadamia nuts (roasted) (can use those sugar coated ones)

METHOD

Preheat oven to 350F or 180C.

Prepare baking pan (lamington pan) by lining with baking paper.

Melt chocolate and butter until just melted

Stir in vanilla

Beat eggs and sugar together until thick, then stir in cooled chocolate, butter mixture. Carefully fold in sifted four (or almond meal) and then nuts.

Spread into the pan and bake for 40 mins. The surface should look flaky. Put in fridge to cool, then cut into desired portions.

Good Luck

Special note.. If you want the Blondies gooeyer  cook for less time and add less flour.

Jacqui xxxx

3 Comments | In: Brownies, Gluten Free, Other Delights | | #

I found this recipe in a Gourmet Traveller Italian Cookbook and my daughter encouraged me to make it.

It was an all day process as it involves making the fresh pasta by hand and filling it with two fillings that also have to be prepared. The final touch is the sage and butter sauce. When the Italians make a meal like this it is often a community thing where women get together and make enough pasta for all their families. As the expression goes “Many hands make light work”. Unfortunately I was on my own so I had a bit of a marathon in the kitchen.

Pasta has a very interesting history. The origins are the cause for much speculation. Without going into it too much, it is mostly agreed that the Arabs influenced the Sicilians and pasta was born out of the collaboration. Dry Pasta has a law passed in Italy that ensures that it is only made from Durum wheat. However fresh pasts can be made with eggs and different flours.

Caramelle pasta comes from the Parma region and is so called because of it’s similar look to a caramel or bon bon. It is a pasta that would be made for special celebrations and each family would have a it’s own secret variation.

Recipe

Serves six

Fresh Pasta Ingredients

400 grams of 00 flour plus extra for dusting

4 eggs.

Process ingredients and a pinch of salt in a food processor until dough comes together. Turn onto a lightly floured surface and knead until smooth and elastic (3-5 mins) Wrap in plastic and rest at room temperature for an hour. Then divide into four pieces and feed through pasta machine rollers starting with the widest and ending up around a 7 or until about 3mm thick.

Ingredients for Fillings and Sauce

No Comments | In: Meals | | #

Quite often I feel like “Comfort Food”. I am in my kitchen on a warm winter’s afternoon with the sun streaming in the window. I know it will be cold in a few hours and my family will be home and will be hungry. This is when I make a meal that reminds me of something my mother served to me when I was young. Something with fresh healthy produce and simple but hearty to eat.

Recipe

Ingredients

• organic, free range chicken breast

• 1 can of crushed tomatoes

• 2 cups of chicken stock

• 1 preserved lemon

• 2 tablespoons of lemon juice

• 1 finely diced oinion

• 1 small anchovy

• two garlic cloves diced

• two tablespoons of olive oil

• 1 1/2 cups of risoni (a small rice shaped pasta)

• 1 cup fresh of frozen peas • small buch of basil

• parmesan cheese  and basil leaves to garnish

Method

In a bowl place trimmed chicken breast  with preserved lemon, garlic and oil and leave to marinade for at least four hours. In another large saucepan sauté onion and garlic  in olive oil until onions are soft.  Add the small anchovy and break up with wooden spoon as you stir. To this add 1 can of crushed tomatoes, and stir occasionally.

Then add salt and pepper to taste. Add the risoni then add 2 cups of chicken stock and keep lightly simmering. As the stock and tomatoes are absorbed by the risoni you might need to add more stock or some water. Add peas a few minutes before serving.

Keep stirring the mixture otherwise it might stick to the pan. After the chicken has marinaded, fry in olive oil discarding the preserved lemon. When each piece is cooked through and has a lovely colour, squeeze a little lemon juice on top.

To assemble, place generous portions of risoni mixture into a shallow bowl and top with a piece of chicken breast, garnish with basil leaves and a sprinkling of parmesan cheese.

1 Comment | In: Meals | | #