July 6th, 2010
Belgian Biscuits Newstalk ZB Recipe
This is the recipe (with my metric adjustments) as heard on Newstalk ZB Thursday 1st July.
4 oz butter (softened) 115g
3/4 cup sugar
1 egg
1 large cup (1 1/4 cups) plain flour
1 sm cup (3/4 cup) cornflour
1 tsp Baking Powder
2 desspn (1 1/2 Tablespoons each of cinnamon and cocoa
Beat butter and sugar until light and fluffy. Add egg and beat again. Sift in dry ingredients and combine. If it is too soft (though mine wasn’t) chill for an hour or so until it can be rolled out to 1/8th inch thickness (dont ask me for the metric version of that!) Cut into rounds with a cutter or glass and bake on a tray lined with baking paper at about 160 fan or 180 non-fan for 12-15 mins or until nearly firm and smelling good.Cool slightly and sandwich together with raspberry or plum jam (if you are like me and hate raspberry seeds in your teeth!) Ice with a simple lemon icing if desired but they are quite sweet so be warned.Makes about a dozen or more joined biscuits depending on size.They will soften on standing so keep them unjoined until you want them, if you like crisper biscuits!Your call.
Sue Story
Posted by Sue Story // Filed in Recipes, Uncategorized
July 5th, 2010
No Rain for a week in Ireland!
In the middle of May we were in Southern Ireland and were lucky enough to visit Dunbrody Country House Hotel on Wexford’s south coast.
Kevin Dundon and his wife Catherine run this gorgeous 250 acre spot. Kevin is a TV chef and cookbook author who also owns 2 restaurants in the U.S.
We had been introduced to Kevin through an Auckland chef Michael van Elzen from Molten in Mt Eden who once worked at Dunbrody .Kevin generously spent time with us showing us the marvellous fruit and vegetable gardens ,which in summer supply 90% of the restaurant needs.They even have a resident pig as well as lovely chooks! Kevin cooked us a seafood chowder for lunch with Irish soda bread and showed us the spa and cooking school which makes this a great weekend retreat. www.dunbrodyhouse.com
Posted by Sue Story // Filed in Gourmet travel