Friday, October 17, 2008
I made these little shortbread earlier in the week as a thank you gift. The shortbread are a slightly spicy version with some ground nuts which give a great texture. You can find the recipe here. I dipped them in white chocolate and then topped them with the little royal icing flowers I learnt to make earlier in the year at my cake decorating class. I love how something so simple can look so effective and like a lot of hard work, when really it’s not. If you are not sure how to make the icing flowers yourself, sometimes you can buy ready made ones in cake decorating shops or at markets. Or, you could decorate the tops with coloured sprinkles or stripes or squiggles of dark chocolate.
Dinner last night was a simple but delicious chicken dish based on one from an Annabel Langbein book. I drained a can of tomatoes, roughly chopped them and put them in the base of a ceramic dish with a chopped red pepper, sliced red onion, chopped rosemary, fennel seeds and salt and pepper. I roasted all of that in the oven at 200c for about 20 minutes. Then I popped seasoned boneless chicken thighs on top, scattered the lot with crumbled feta and baked for another 15 –20 minutes until the thighs were cooked through. We had the dish with new potatoes and broccoli. It would also be good with rice, or you could leave out the chicken and add a couple of drained cans of beans (borlotti would be nice) to make a vegetarian dish.
Check out my latest feature on foodlovers on savoury biscuits.