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Showing posts from August, 2018

Florentine Biscuits with Lindt Chocolate

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Despite the fact that the recipe was created in Florence during the Renaissance, and later exported to France, Florentine biscuits are considered to be a typical French pastry!

These are delicious Florentines which, although they do not look as symmetrical as they do when you buy them in the shop, they taste so much better, and are without all the preservatives!

They are quite simple to make though slightly "fiddly" with spreading the chocolate on the bottom after they are cooked -well worth the effort though!

You could use any brand of chocolate - I just feel that if you use a good quality chocolate, it is like a good wine - the recipe turns out nicer. 

So, my lovelies, any dark chocolate will work on this recipe, though BEWARE - they are moorish, and will disappear fast!

Preparation Time: 25 minutes
Cooking Time: 4 - 6 minutes
Makes: About 18 Florentines

Ingredients
¾ cup sultanas
2 cups Corn Flakes
¾ cup toasted unsalted peanuts, chopped   coarsley
160 ml sweetened condensed…

Spinach and Bacon Pie with Feta Cheese

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This is a rich, very yummy tasting family pie, which is easy to make, and cannot fail!

Pies are so much nicer when home made as against buying them, and particularly as you know what is going in them.

You could use this as a buffet style meal where everyone helps themselves, or you could cut it into squares and serve.

I served this pie with some rocket, spinach leaves, lettuce and mini tomatoes.

Preparation Time: 20 minutes
Cooking Time: 60 minutes
Serves: 4-6 servings

Ingredients
1 sheet Puff pastry
1 onion, chopped
1 potato, sliced thin (optional)
4 short cut bacon rashers, diced
250g pack frozen chopped spinach
5 eggs or 4 extra large
300 ml cream
½ cup grated cheese
100 g Australian style feta
Cooking oil spray

Instructions
Preheat the oven to 170°C or 150° if it is a fan forced oven.  Spray a 20 cm pie dish with the oil.  Defrost the pastry and put it into the dish, bringing it up the sides - use 1 ½ sheets if you prefer thicker pastry.  Scrunch up the edges and prick the base and si…