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Coffee Viennese Whirls
Whilst I’ve been off work recovering from last Friday’s knee surgery for the last couple of days, boredom is taking its’ toll. I can’t stand for long periods. I can’t drive, and can only walk very short distances. What I can do, though, is browse the internet for ideas from inspirational people. My friend Lynn over on Ink Sugar Spice, shared a delicious recipe recently for Pistachio and Mascarpone Cream Viennese Sandwiches. I have no pistachio paste, but I do have (and love) Nielsen Massey Coffee Extract, and as well all love coffee in this house, it was a done deal!
Digging out my old trusty Be-Ro recipe book that my mum bought me many, many years ago (it was my first ever cook book). I know that this recipe works as I’ve used it lots in the past. Just a tweak and a little twist was all it needed to produce these deliciously crumbly and delicately tasting biscuits.
- 225g Butter at room temperature (it needs to be soft)
- 75g Icing sugar
- 2.5ml Ndali vanilla powder
- 2.5ml Douwe Egberts coffee
- 225g Self raising flour
Filling:
- 60g Philadelphia cheese
- 40g Butter
- 150g Icing sugar
- 2.5ml Nielsen Massey Coffee Extract
- Line two baking trays with parchment paper.
- Beat the butter and the icing sugar together for 3-4 minutes until light and airy.
- Grind the vanilla powder and coffee together until very fine.
- Add to the butter and icing sugar mix along with the flour.
- Stir until very well combined. This should produce a fairly stiff paste.
- Place a large star nozzle in a piping bag and place the biscuit mixture into the piping bag.
- Pipe an even number of circles of the biscuit mixture onto the parchment paper and place into the fridge to chill for 30 minutes.
- Preheat the oven to 160℃ (fan), 180℃ conventional.
- Place the baking tray into the oven for 15 minutes until the biscuits are pale in colour.
- Remove from the oven, but leave the biscuits on the trays to cool for 5 minutes.
- Transfer the biscuits to a cooling rack and leave until cold. (These biscuits are very ‘short’ and therefore quite delicate, so handle them gently).
- Beat the Philadelphia cheese, butter, icing sugar and coffee extract together until smooth.
- Transfer the filing mixture to a piping bag and pipe a circle on to half of the biscuits. Sandwich the other half of the biscuits together.
- These will keep for a couple of days in the fridge (store them there, due to the butter and Philadelphia), but allow them to come back to room temperature to improve the flavour and smooth texture of the filling.
Thanks to Lynn for giving me the inspiration to play with this old recipe and to give it a different little twist.
Elderflower Cordial
Such a simple drink to make, using only 5 ingredients. Elderflowers are synonymous with the start of the British summer and are in season for such a short spell of time, that it’s a shame to waste those fragrant blossoms when making cordial from them is such a simple thing to do.
You need to pick the elderflowers on a warm, dry day, allowing any dew to evaporate before picking. Make sure that you only pick heads that have just opened and are still the beautiful creamy colour, without any of the flowers starting to turn brown. Find a nice country lane or hedgerow, away from busy traffic routs that could taint and the delicate blossoms with chemicals.
- 1.5 litres water
- 2kg granulated sugar
- 2 Lemons
- 20 Elderflower heads
- 85g Citric acid
- Pick the heads and very gently shake any bugs free from them.
- In a large saucepan, add the water and the sugar. Gently heat until the sugar is dissolved.
- Using a potato peeler, pare the lemon zest from the lemons and slice the lemons into ½cm thick rounds.
4. In a large bowl, add some cold, clean water and gently swish the elderflower heads to remove any remaining insects. VERY GENTLY shake the excess water off them.
5. Snip the elderflowers from the stalks (to leave too much stalk on them can leave a bitter taste).
6. Bring the water and sugar syrup to a boil and turn off the heat.
7. To the sugar syrup, add the elderflower heads, lemon zest, lemon rounds and citric acid. Stir well.
8. Place the lid onto the saucepan and leave, covered and undisturbed, for 24 hours.
9. Line a colander with two layers of muslin and drain the cordial through into a clean bowl.
10. Squeeze the muslin to extract all of that delicious cordial. Discard the lemons and elderflowers.
11. Pour the cordial into clean, sterilised Kilner bottles.
This will keep for up to about 6 weeks in the fridge. You can also freeze the cordial in ice cube trays/bags for use later.
To sterilise the bottles, you can either wash them and dry them, upside down in a warm oven, or wash them through your dishwasher cycle.
Jersey Royal Potato and Vegetable Curry
One of the recipes I’m sharing with you using the deliciously nutty and seasonal Jersey Royal Potatoes in collaboration with Asda is for a vegetable curry. Inspired from a recipe my husband found online, he’s adapted and cooked this one for me (as I’m currently recovering from having knee surgery a couple of days ago, and therefore not able to stand for periods of time). Thanks Will x
The ingredients aren’t set in stone for this one; add or remove ingredients that you do or don’t like. (I personally don’t like mushrooms, but he does, so they went in and I picked them out of my dinner). The Mange Tout came from our garden, the French beans were reduced in price in our local supermarket as they had to be sold on the day, as was the courgette. All other ingredients we had at home as staples in our cupboards/fridge. It looks like a lot of ingredients, I know!
- 30ml Sunflower oil
- 2.5ml Black Mustard seeds
- 2.5ml Cumin seeds
- 2.5ml Fennel seeds
- 2.5ml Fenugreek seeds
- 3 Cardamon pods
- 1 medium Red onion, chopped
- 1 large White onion, chopped
- 3 sticks Celery, diced
- 2 medium carrots, diced
- 2.5cm fresh Ginger, grated
- 5 cloves Garlic, crushed
- 5ml Salt
- Medium sweet potato, cubed
- 10-12 Jersey Royals, cubed
- 5ml Chilli powder
- 5ml Turmeric
- 5ml Cumin
- 5ml ground Coriander
- 1 whole Chilli, finely chopped
- handful of French Beans, sliced in half horizontally
- 8-10 Mange Tout, sliced in half horizontally
- 1 cup frozen Peas
- 1 medium Courgette, diced
- 50g button Mushrooms, halved
- Can coconut milk
- Fresh coriander, chopped.
- Prepare all your vegetables as above. You can keep the following together in bowls as they’ll be added to the curry together in batches:
- Red and white onions.
- Celery and carrots.
- Sweet potato and Jersey Royals.
- French beans and mange tout.
- Peas and courgettes.
- Mushrooms.
(This is how my husband preps his ingredients to cook – I have to leave the kitchen; it’s all too much organisation for me!)
2. In a large saucepan/frying pan with a lid, heat the oil and add your mustard seeds, cumin seeds, fennel seeds, fenugreek seeds and cardamon pods. Cook for 2-3 minutes to allow the flavours to infuse the oil. The seeds may start to pop as they cook, don’t worry, this is normal.
3. Add the celery and the carrots, stir to coat evenly in the spiced oil and cook on a medium heat for 2-3 minutes.
4. Add the ginger, garlic and salt and coat evenly. Cook gently for 4-5 minutes.
5. Add the sweet potato and the Jersey Royals, stir thoroughly and cook for 2-3 minutes. If the vegetables start to stick to the pan, add a splash of water to loosen the mixture.
6. Add the chilli powder, turmeric, cumin powder and coriander powder, stir and cook for 2-3 minutes.
7. Add the fresh chilli and stir thoroughly. Cook for 1-2 minutes.
8. Add the French beans, mange tout and stir. Place the lid on the pan and simmer for 5 minutes.
9. Add the frozen peas and diced courgettes. Cook for 2-3 minutes.
10. Stir in the mushrooms. Place the lid on the pan and cook for 5 minutes.
11. Add the coconut milk, bring to a gentle boil, then reduce the heat to a simmer, put the lid on and simmer for 10-12 minutes until the vegetables are all cooked.
12. Finally stir through the chopped coriander and serve with boiled rice.
He cooked this on his little camping stove in the garden to tease the neighbours I think with the delicious smells, but we didn’t invite them to share the meal with us! HAHA!