Monday, August 19, 2013
These cookies are a happy-maker at the best and the worst of times; with just a hint of cayenne and cinnamon cutting the chocolaty gooeyness they are the perfect, between, during, after, just before anytime treat.
Spiced chocolate chip cookies
Ingredients: (makes 20)
125g butter (at room temp)
1/2 tsp Robertsons cinnamon
1/2 tsp Robertsons cayenne pepper
Pinch of salt
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
80g chopped white chocolate
80g chopped dark chocolate
Preheat the oven to 180 degrees Celsius.
Grease and line 2 large baking trays.
Beat the butter and sugar with an electric beater until light and thick, add the egg and vanilla and beat until combined.
Sift the dry ingredients.
Add the dry ingredients as well as the chocolate and fold together until you have a thick cookie dough.
Spoon dollops of the cookie dough into your palms, roll into balls about the size of large marbles and place on the baking sheets at least 5 centimetres apart as they will spread as they bake. Bake in the oven for 8-9 minutes - they should still be slightly gooey in the middle when you take them out of the oven. Allow to cool slightly before taking off the baking paper transferring to a wire wrack to cool completely.
Tuesday, August 13, 2013
This recipe is dedicated to Gianni - CEO/owner Mastrantonio - what a man. I interviewed him for an article the other day and was mesmerized by his ability to talk about food: his muse. He uses words like olive oil to coat and dress his imagery, I could have listened to him all day.
He is a complex man with a simple food ideology: good food comes from good ingredients, simple is always best. I left with a warm heart having met someone who not only loves his job, but lives his job...I also left with a massive can of artichokes - thank you Gianni.
Simple Artichoke, lemon and thyme pasta
Ingredients: (Serves 2)
1 really stale bread roll (roughly cut into cubes)
zest of 1 lemon
6 sprigs thyme
3 cloves garlic (thinly sliced)
4 tbsp olive oil
salt and pepper
Tagliatelli (enough for 2)
½ cup cream
juice of 1 lemon
6 tinned artichokes (quartered)
Fry cubed bread, zest, garlic and thyme in olive oil with a dash of salt and pepper until bread is crisp. Set aside.
Boil pasta until al dente, drain, but keep in the hot pot.
Pour in cream and squeeze over lemon and toss to coat.
Stir through artichokes and, just before serving, stir through 2/3 of the crisp bread and zest.
Spoon onto plates and finish with remaining bread and zest.