Coconut, Cranberry & Currant Biscuits

This is a recipe I used to make biscuits for Patches 'the special market' last Sunday 25.07.2010. Some Pictures here:

This recipe is a variation of the anzac biscuit. 

Ingredients:

• Handful Chopped Dried Cranberry
• 3/4 cup Shredded Coconut
• Handful Black Currants
• 3/4 cup Flour
• Baking Powder
• 8 tbsp. Butter
• 1 tbsp. Honey
• 1 1/2 tsp. Baking Powder
• 1 cup Vanilla Sugar
• 3 tbsp. Water (Boiling)

Method:

1. Preheat the oven to 180 degrees celsius
2. In a bowl, mix ythe Flour, Sugar & Coconut.
3. Mix in the Baking Powder & Boiling water in a separate bowl to dissolve.
4. Melt the Butter in a pan and mix with the Honey, then combine with the Water and Baking Soda mixture.
5. Pour the mixture into the dry ingredients.
6. Add the Chopped Cranberries and the Black Currants, and work the ingredients into a dough.
7. If the mixture is to dry add a little water and if its too wet you can add a bit of flour.
8. Wrap in Cling film, and leave to rest for around 30min.
9. Once the 30min. have passed, roll out the pastry on a floured surface and cut the biscuits with a 2" cutter.
10. Place them on a baking sheet and bake for 12 minutes or until they are nice and golden.
11. Let them cool on a tray and once cool Eat them!

Torta Ricotta e Spinaci

Ingredients:


Filling:

• Bag of Fresh Spinach
• 250gr. Ricotta
• 3 eggs
• Cup grated Parmesan Cheese
• Salt & Pepper
• 1 tsp. Ground Nutmeg

                            

               

1. Start by blanching the spinach for 5-10min.
2. In the meantime start mixing the Ricotta, Eggs, Grated Parmesan, Nutmeg Salt & Pepper in a bowl.
3. Once the Spinach is ready and cool, chop it up and mix it with the other ingredients.
4. The filling is now ready, set to a side or alternatively in the fridge if it's a hot summer day.

Let's move onto the delicious Pastry:


Ingredients:

• 400gr. Flour
• 200gr. Butter
• Salt
• Glass of Water

1. Place the Flour in a large bowl.
2. Cut the butter up in small pieces, to make it easier to blend into the pastry. Work the butter in the pastry and slowly add the water until the pastry starts sticking together. We don't want sticky pastry and if that happens you can add some more flour. If you have too little water just add a little more.
3. Let the pastry to set in the fridge for around an hour.
4. Once the hour has passed, divide the pastry in 3/4 for the base and the other 1/4 for the top. Roll out the pastry in a round oiled and floured dish to avoid the pastry from sticking.
5. Pour in the filling and seal with the top layer of the pastry.
6. Pierce the top of the pastry with a fork to avoid a soggy pastry and pinch the sides together with your hands or fork.
7. Cook in a preheated oven of 175 degrees celsius for around 45min or till brown on the top and bottom.

Tempura Mix

Info.: Lightly battered vegetables or seafood usually served with a dipping sauce. The term 
            'Tempura'  comes from tempero which means seasoning in Portguese.            
           
Origin: Portuguese and a popular Japanese dish.
            
Ideal as a starter or for parties.


Ingredients:

• 4 cups Flour
• 2 cups cold Water
• 4 tbsps. Sesame seeds
• 2 tsps. Curry powder
• Salt
• Ground Pepper

Method:

1. Place the flour in a bowl.
2. Make a well and pour the water in the middle.
3. Add the Sesame seeds, Curry powder, Salt and Pepper.
4. Once mixed dip the boiled sliced vegetables in hot cooking oil.
5. Let them fry until it get's some colour.
6. Dipping Sauce: Dark Soy Sauce.

Modifications:
If you'd like to change the tempura from savoury to sweet, you can add cinnamon instead of the curry powder and finish it off with a drizzle of honey. Filling options include; boiled apple/pear or banana.


Enjoy them!