Cozy Railway-Themed Coffee Spots

Anniversary Flowers Online In the U.S.A., trains date back to the old west and cowboy era, However, during these modern times, wagon trains and railway have inspired… Read more “Cozy Railway-Themed Coffee Spots”

Buckwheat Lavender Biscotti

Prep: 15 mins
Cook: 50 mins
Total: 1 hr 5 mins
Servings: 18
Yield: 36 pieces

Ingredients

Ingredient Checklist

cooking spray

2 cups buckwheat flour

1 cup white sugar

¾ cup brown rice flour

½ cup potato flour

2 tablespoons crushed lavender

1 tablespoon vanilla powder

1 tablespoon baking powder

4 eggs, beaten

Great Value Large White Grade AA Eggs, 12 Count
Everyday Low Price – expires in 1 week

¼ cup canola oil

1 egg white

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Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with cooking spray.

Step 2
Stir buckwheat flour, white sugar, brown rice flour, potato flour, lavender, vanilla powder, and baking powder together in a large bowl, making a well in the center. Whisk eggs, canola oil, and egg white together in a small bowl until well blended. Pour egg mixture into well and stir until dough is combined.

Step 3
Divide dough in half; form 2 logs with hands. Transfer logs to the prepared baking sheet.

Step 4
Bake in the preheated oven for 30 minutes. Remove from oven; reduce temperature to 300 degrees F (150 degrees C). Slicing gently to avoid crumbling, cut logs into 1/2- to 3/4-inch cookies with a sharp knife. Lay cookies on sides on the baking sheet.

Step 5
Bake in the preheated oven for 10 minutes. Turn cookies over and continue baking until hardened, about 10 minutes more. Remove from oven; cool.

Cook’s Note:
Parchment paper can be substituted for cooking spray.

Nutrition Facts
Per Serving: 171 calories; protein 3.9g; carbohydrates 29.7g; fat 4.7g; cholesterol 36.4mg; sodium 102.1mg. Full Nutrition Allrecipes.com

“Poulet Basquaise” Traditional French Chicken Recipe

Winner Winner, Chicken Dinner – See the end result.

What am I guilty of – sharing 26 seconds of my hero Keith Floyd in my Poulet Basquaise video.

I love Keith Floyd, he’s my all time culinary hero and I was just making a simple comparison and used the 26 seconds to illustrate my point (and champion Floyd).

But the BBC (who have interviewed me on occasion and expressed a genuine interest in my work) intervened and as a result YouTube blocked the video.

Ah well you gotta try, as TS Eliot said “Only those who risk going too far find out how far they can go”

So here it is with a slight re-edit the wonderful Poulet Basquaise….

A fantastic, traditional, French chicken recipe from the basque region of France. So so simple to make, and absolutely wonderful.

Using the cheaper cuts of Thighs and Drumsticks of chicken, with red and green peppers, onions, garlic, paprika and white wine.

Really does take some beating and is so quick and easy to make, why not substitute the chicken for pheasant or rabbit, would work just as well. Give it a try:

Green Tea Biscotti

KellyChai

“Biscotti” is the plural form of biscotto. The word originates from the medieval Latin wordbiscoctus, meaning “twice-cooked/baked.” Biscotti traditionally are served with a drink, into which they may be dunked, they more frequently accompany coffee, including cappuccinosand lattes, or black tea.

Ingredients

2 1/2 cup cake flour

3/4 cup granulated sugar

1/2 tsp baking powder

2 1/2 tbsp Green tea powder

4 tbsp unsalted butter, melted

3/4 tsp salt

1/2 cup chopped nuts you like or chocolate chips

3 eggs

Steps

Preheat the oven to 350°F. Apply baking sheet. Set aside.

In a medium bowl, whisk together the flour, sugar, baking powder, matcha, and salt. Set aside.

In another medium bowl beat the eggs and melted butter. Add the flour mixture to the bowl and stir until well combined, and a sticky dough is formed. Fold in the nuts.

Turn the dough out onto a lightly floured surface and knead gently. Divide into two equal portions. With floured hands, roll each portion into a log approximately 12 inches long, flattening the top slightly.

Transfer logs to a baking sheet. Bake until lightly browned and firm to the touch, about 25 minutes. Remove the logs from oven and let stand until cool.

Reduce oven temperature to 275°F. Transfer the cooled logs to a cutting board and slice them into ½-inch thick slices. Lay the cookies cut side down on the baking sheet. Bake again until the biscotti are lightly toasted, about 15 to 20 minutes. Using tongs, turn the cookies over and bake until slightly dry, about 15 to 20 more minutes.

Cool the biscotti on wire rack and you may enjoy with coffee or tea.

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