Happy Wednesday readers!
I have taken back to my LOTR crochet along now that my ripple blanket is almost done (2 rows left, yay!). I have made a start on Gandalf’s pipe, and here is what it looks like so far.
I’ve also been baking today, I made a fresh batch of madeleines using my nana’s recipe and they were delicious!
It was actually quite funny because I was using fresh eggs that a friend brought over and the madeleines turned out so bright compared to usual! I even though something was wrong before I realised what was happening 😂
If you are interested with the recipe, I’ll post it next week, just let me know in the comments 😊
Lately I have been obsessed with MasterChef! The new season started a few weeks ago and it has really given me the drive to cook and bake more. Today I want to share with you my family’s Montecaos recipe. These little biscuits are originally from North Africa, and my family adopted them and brought them back when they emigrated from Algeria. The good think with those is that they are completely Vegan, and I have found that more and more people don’t eat animal products so it’s a good recipe to bring if you are baking for lots of people and you don’t know if they eat animal products. I have also tried them with a gluten free flour (a mix of rice flour, corn starch and tapioca starch) and they work really well either way!
So let’s get to it! To make around 12 biscuits, you will need:
- 250g flour
- 125g sugar
- 100g peanut oil
- ground cinnamon or chocolate powder
Preheat the oven on 180°C. The cooking has to be perfect so make sure your oven is at the right temperature before baking any of your biscuits.
Mix the flour and sugar roughly together before adding the peanut oil.
Knead the mixture until you obtain a dough with the consistency of wet sand. It shouldn’t be so wet that it is sticky but it should also stay together quite well.
Roll into small balls of dough and rest on a baking sheet.
When the oven is at 180°C, bake for 5 minutes at 180°. Then, turn the oven down to 150°C and bake for an extra 5 minutes. I normally turn off the oven at this point and let the biscuits in until some of them show cracks at their surface (note that this only happens with the ones made with normal flour, the ones made with gluten free flour don’t normally crack).
Let them cool a little and sprinkle with cinnamon or chocolate powder.
And you have them! Delicious crunchy sandy biscuits 🙂 I made two different batches this time, some with and some without gluten. Can you spot the difference?
If you try them I would love to hear from you and see some pictures maybe 🙂
Like I said recently, I’m a huge fan of Nutella so I thought that to start February well, I would share a few Nutella recipes with you! I have not only 1 but 2 Nutella recipe books but today I’ll just share two of my favourite recipes.
Coconut and Nutella puff pastries
Makes about 30
Ingredients: 1 frozen puff pastry sheet – 150g nutella – 15g coconut powder
- Preheat the oven on 180 C
- De-freeze the puff pastry and spread nutella on it
- Roll the pastry on itself until half way and do the same thing on the other side (you will have 2 rolls touching in the middle)
- Place the pastry in the freezer for 30 minutes
- Cut the pastry in 0.5 cm thick pieces and bake for 15 minutes
- Half way through the baking, sprinkle coconut powder on top of the pastries
Nutella lava cakes
Ingredients: 140g coconut powder – 80g icing sugar – 40g of melted butter – 1 egg yolk – 100g coconut cream – 3 egg whites – a pinch of salt – 4 tea spoons of nutella
- Preheat the oven on 180 C
- Mix the coconut powder, the icing sugar, the butter, the yolk and the coconut cream
- Add the salt to the egg whites and whisk the whites until they form peaks. Add to the coconut batter
- Grease 4 ramekins and pour the mixture in each of them. Then, add a teaspoon of nutella in the middle and push it underneath the coconut batter (this will prevent it from drying up when you bake it)
- Bake for 15 minutes. Let cool for 5 minutes before gently removing them from the ramekins (or you can just eat them straight from the ramekins!
That’s it for today! If you would like more Nutella recipes, just let me know in the comments 😉