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这款oreo芝司蛋糕, 是第6个做给我家那台不用插电全自动洗碗机的生日蛋糕。不过说来惭愧,我做给他的蛋糕一年比一年丑。虽然我不是赖小姐,但我总认为那是因为他对我没有任何要求,即使马马虎虎做一个蛋糕来充数,他半句怨言也没有,还夸张地对着未经修饰'全裸'的蛋糕说 "Oh,it's a heart shaped cake!" 待人处事比较圆滑的他,和个性较冲动有话直说的我,好比一个圈圈遇到一个正方形。多年的相处下正方形的四个角被磨得也变得有点圆了。有烘蛋糕的您,要为圆形烤盘铺油纸时是怎么剪圆形油纸的呢?好多年前我从电视学会了Jamie Oliver的方法,就是先剪个正方形,然后对折四次,大略剪一条圆弧,打开就是一个圆形了。 所以当圈圈遇见方方,会变成什么呢?是长了角的圈圈?还是缺了角的方方? 之前都只会做免烤生乳酪蛋糕,第一次烘New York style芝司蛋糕,零经验,don't know what to expect。阴差阳错,也就将错就错,用买了N个月的心型模具。成品真的不怎样,我想还是用圆形烤盘会比较好看。因为是New York style cheesecake,所以不虽要用水浴法来烤,直接放入烤箱就可以了。照着食谱用170度烤40-45分钟,蛋糕出炉, 表面有点‘moh peng’,可能我的烤箱温度有点偏高,放凉后收缩坍塌得蛮厉害,不过我想典型的烤乳酪蛋糕也就是这个模样,所以也不当一回事,没放在心上。蛋糕完全冷却后还不能吃,更不能立刻脱模,必须连模具放进冰箱冷藏至少四小时以上,最好隔夜冷藏,味道会更好。 虽然蛋糕有点丑,不过加上一些点缀还混得过去。乳酪蛋糕部分绵密扎实,酸甜适中,非常好吃,真的有点超出意料自外!没想到第一次烤芝司蛋糕味道会那么好, 吃一片肯定不够,多吃一片也不会感觉腻腻的。家里的一大两小oreo迷,都一一竖起大拇指连连赞好。 两周后我用160度烤第二个乳酪蛋糕,表面美美毫无瑕疵,让蛋糕在烤箱里放凉,蛋糕没收缩也没坍塌。因为我对oreo没多大兴趣,我会比较喜欢这个原味乳酪蛋糕。 回到当圈圈遇见方方的问题---答案其实是---心形! 把一个圆形对剪一半,排在一个同等大小的正方形其中的两边,就成了一个心形。。。 好比我的圈圈包容着我这个方方 :) Pardon my recent absence from this blog. I have been putting in my best effort to fulfill my responsibility as a good parent to help my younger child prepare for his mid-year exams. Sad to say this is something quite inevitable in our meritocratic education system, there is no way to avoid it but to get on with it. Since I don't send him for any any tuition or academic enrichment classes, I have to assume the role of a home tutor. Anyone who has the experience coaching your own kid would know, it is definitely not a pleasant affair. I am so glad that we can now resume our happy mother and child relationship instead of getting into that all too familiar tiger-mother-helpless-lamb situation every now and then during the past few weeks. The highlight of this post is yet another one of my 'first attempt' for the month, or rather last month. I baked a New York style oreo cheesecake for my husband's birthday. This is the first time I have made a proper baked cheesecake. Preparing the batter was quite straight forward and that left me the false impression that the cake would turn out great. Little did I know that my oven temperature was on the high side, and upon cooling, the cake shrank and collapsed with a slight sunken top. Well, it was not a pleasing sight to behold so I decorated it with whatever I had on hand to make it look more presentable. Fortunately, the taste of the cake was not compromised at all. It had a very nice creamy and smooth texture, yet taste light with a refreshing hint of lemon. You wouldn't be able to stop at just one slice. Once we finished the cake, I started craving for another one. It is no surprise that I made another version a fortnight later, and this time I was careful to bake it at a lower temperature. I left the cake to cool in the oven when it was cooked, the cake didn't shrink or sink as much as my first attempt. Unlike my husband and my boys, I am not really a fan of oreos. So I prefer this plain version as the delicate taste of the creamy cheesecake was not overpowered by the presence of the sweet oreo crumbs. The digestive biscuit base is also a better option to pair with the slightly lemony cheese filling. My latest baking venture has certainly removed my fear of making a baked cheesecake...I am sure I will be able to move on to making more delicate bakes such as the Japanese style souffle cheesecake... Baked Oreo Cheesecake (makes one 7" round cake or 7" heart shape cake) Ingredients: base crust: 100g oreo cookies (without the cream), finely crushed 45g unsalted butter, melted filling: 250g cream cheese, soften at room temperature 100g caster sugar 50g unsalted butter, soften at room temperature 100g sour cream 1 teaspoon vanilla bean paste 1 large egg, room temperature 1 large egg yolk, room temperature 10g corn starch 1 tablespoon lemon juice 3 ~ 4 oreo cookies, break into small chunks Method: Crust: Lightly grease a 7" round baking pan (with removable base). Line base and side of the pan with parchment paper. Combine crushed oreo cookies and melted butter together in a mixing bowl, mix well. With the back of a spoon, press the oreo cookies crumbs firmly onto the base of the prepared pan. (To ensure the crust is even, I used the base of a flat-bottom glass to press down the crumbs.) Filling: With an electric mixer, beat cream cheese in a mixing bowl until smooth. Add in sugar and beat till fully incorporated. Stop to scrape down the sides if necessary. Continue to add in butter, whisk to combine. Add in sour cream, beat to combine. Add in vanilla bean paste (or use the seeds of 1/3 of a vanilla pod), beat to combine. Lightly beat the egg and egg yolks in a small bowl. Add in the egg mixture to the cream cheese batter in 3 separate additions, beat to combine after each addition. Add in corn flour and lemon juice, beat to combine. For a smoother texture, strain the batter over a sieve. Pour the prepared pan with half of the batter, sprinkle oreo cookies chunks over the surface evenly. Pour the remaining batter. Smooth the surface with a spatula. Bake in preheated oven at 170 degC for about 45~50mins (Note: I find baking at 160 degC yields better result). To test for doneness, gently shake the pan, the filling should have a slight wobble in the centre. Once the cheesecake is done, turn off the oven. Leave the oven door slightly open and leave the cheesecake inside the oven to cool off for about an hour. The cheesecake may crack slightly if left to cool outside the oven. Remove from oven and leave to cool completely. Do not unmould. Cover with cling wrap and leave to chill in the fridge for at least 4 hours, best chilled over night. When ready to unmold, place pan on an inverted glass (or a canned drink or any canned food). Carefully slide the side of the removable pan downwards to release the cake. Transfer cake to a serving plate, decorate as desired. Recipe source: 起司蛋糕 by 信太康代

Source: happyhomebaking.blogspot.com

Salam semua...harap semua sihat2 la yeaa...kalau sakit sikit2 tu adat laaa...cuaca sekarang pun x menentu kan...Okay la ni entry menu yang dah licin pun, xdan nak letak entry sbb balik kampung...Akak masak masa balik lunch hari Jumaat baru2 nih. Kebetulan ada 2 orang anak sedara sunti (anak my bro) yang datang tdo kat rumah ni...biasalah budak2 tu, kalau ada Najwa n Najiha balik, diaorg mesti merengek kat parents diaorg nak mai tdo rumah akak ni...pastu bkn tdo sangat laa...berjaga malam bertenet, berborak sampai kul 2 3 pagi haaa...gasaklaaahh musim cuti nih... Pendek kata, rumah akak ni kalau semua anak2 balik...mmg pencuri takut nak dekat kot, terang benderang jek sampai kul 2 3 pagi...hahahaaa... Okay la, meh layan je resepi nih, kot ada yang teringin nak buat, dah ramai pun yg buat dulu...anak2 akak dan anak2 sedara suka sangat2...bertambah2 makan dengan pasta tuh....Cuma akak skip part buat meatballs tu sebab ada adik akak bagi meatballs buatan Bumiputra yang digunakan untuk buat mee bakso....hehee...Anak2 kureng sikit mee bakso ni, kalau masak western camni...ha laku laa....Resepi angkut dari dapur Ijan, Finland sana, katanya resepi asal dari rancangan masakan Jamie Oliver tu...thanks ya Ijan, izinkan akak C n P kat sini lak eh...Tengoklah, bekas tu comot2 kesan sos n cheese mendidih dlm oven, sbb nak amik gambar pun cepat2 jek lepas keluar oven, nak siap pegi ofis lak pastu...hehee MEATBALLS IN TOMATO SAUCE Sumber: Ijan, Finland Untuk meatballs (*akak skip part ni sbb ada meatballs buatan bumiputra dah..lenkali try wat meatballs ni...hehe) 500 gm daging lembu kisar – kite guna daging kamben yg dikisar 1/2 teaspoon serbuk jintan manis 1/2 teaspoon serbuk ketumbar 1/2 teaspoon serbuk cili 2 genggam breadcrumbs 1 telur -kite tak letak 1 tablespoon daun oregano kering/fresh 1 tablespoon daun rosemarry dicincang – kite tak letak garam 1 teaspoon serbuk blackpepper Untuk tomato sos 1 tin tomato cincang 1 biji bawang besar di cincang 1 bawang putih dicincang 1 teaspoon daun oregano kering garam Untuk dibakar mozarella cheese grated parmesan makan dengan vegeroni spirals...sedaaappp Sediakan meatballs: Campur semua bahan dalam bekas besar. Gaul sebati. Bentuk2 kan meatballs sebesar bola sepak tenis sehingga habis. Dalam kuali, panaskan sedikit minyak (kite guna dlm 5 camca besar) dan goreng semua meatballs sekaligus. Goreng lebih kurang 5 minit on all sides. Sediakan sos tomato: Panaskan sedikit minyak dlm kuali/periuk. Goreng bawang besar dan bawang putih hingga layu. Masukkan tomato, oregano dan garam. Gaul sebati dan biarkan mendidih. Tutup api. Pindahkan sos tomato ke dalam bekas yang sesuai untuk di masukkan dalam oven. Susun meatballs di dalam sos tomato tersebut dan taburkan mozarella dan grated parmesan cheese di atasnya. Bakar pada suhu 220′C selama lebih kurang 15 minit atau sehingga bahagian atas nya bewarna kekuningan. Siap

Source: ummizaihadi-homesweethome.blogspot.com

3 cups self-rising flour 14 tablespoons butter 1 bunch fresh tarragon , finely chopped sea salt & freshly ground black pepper milk 1/2 a nutmeg 1 To make the dumplings, rub together the flour, butter, and tarragon with a dash of salt and pepper. Stir in enough milk to give you an unsticky, stiff dough. Knead together, then roll into a large snake. Cut into 18 equal sized pieces and roll into balls. Place on a sheet, and sprinkle nutmeg over the top. Move the tray to the fridge. 2 Heat a deep, ovenproof dish about a foot in diameter with a bit of olive oil and the knob of butter in the bottom, over medium-high heat. Coat the rabbit pieces in flour and shake off any excess. Put half the rabbit pieces in the pot and cook about 5 minutes until golden all over. Take those pieces out and cook the other pieces. Once they’re all cooked, add the first pieces back, as well as a big pinch of salt and pepper and the bacon. Cook until the bacon has crisped. Add the rosemary, mushrooms and onions and fry another ten minutes. 3 Mix in a tablespoon of flour then pour in the chicken stock and beer. Cover and simmer for half an hour. 4 Preheat the oven to 375 degrees. 5 Place the dumplings on top of the stew, about half an inch apart. Drizzle them with olive oil and bake for 45 minutes.

Source: food.com

150 g almonds, peeled 150 g walnuts , finely ground 300 g dark chocolate 1 teaspoon cocoa powder , heaped 255 g butter 100 g caster sugar 6 large eggs , separated salt 1 Preheat oven to 190c/375f/Gas 5. 2 Line the bottom of a 20 or 25cm/8 or 10" tin with a piece of greaseproof paper before buttering the bottom and sides, then dusting with flour. 3 Place the nuts into a food processor and whizz up until finely ground. 4 Add the chocolate and cocoa, and whizz for 30 seconds to break up the chocolate. 5 Put to one side in a separate bowl. 6 Add the butter and sugar to the food processor and beat until pale and fluffy. 7 At this point, add the egg yolks one at a time, then mix together with the chocolate and nuts. 8 In another bowl beat the egg whites with a pinch of salt, until they form stiff peaks. 9 Gently fold the egg whites into the chocolate, butter and nut mix. 10 Pour all the mixture into the tin. 11 Bake in the preheated oven for around an hour. 12 To test if the torte is cooked, insert a cocktail stick or the tip of a knife for five seconds. 13 When removed, it should be reasonably clean. 14 Serve with whipped cream, ice-cream or creme fraiche.

Source: food.com

2 teaspoons sea salt 1 teaspoon black peppercorns 1 teaspoon fresh rosemary 1/2 teaspoon fresh thyme 3 fresh sage leaves 1 garlic , peeled 1 lemon, rind of , grated 1 In a small chopper combine the ingredients and chop.

Source: food.com

250 g fresh fava beans 3 sprigs fresh coriander 6 mint leaves 1 pinch coarse salt 1 pinch fresh ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1/2 small chili pepper , sliced (red) 2 teaspoons lemon zest (from 1 lemon) 1 teaspoon flour 8 mint leaves , chopped fine 1 cup yogurt 1/2 lemon, juice of coarse salt fresh ground black pepper 1 Combine beans, herbs, salt, pepper, cayenne, cumin, chili and lemon zest in food processor. Pulse until moderately smooth. Stir in flour (do not run processor!). 2 Heat 3" of vegetable oil in a pot to 375°F Using 2 tablespoons, make oval dumplings (quenelles) from the mixture, and drop into hot oil. Deep fry until dark golden brown. Drain briefly on kitchen paper and sprinkle lightly with salt. 3 Stir together mint, yogurt, lemon juice, salt and pepper. 4 Serve felafel with yogurt sauce and a lightly-dressed salad.

Source: food.com

1 lb mixed heirloom tomato, various colors 1 tablespoon kosher salt 1/2 tablespoon dried oregano 1 1/2 tablespoons extra virgin olive oil 1/2 tablespoon red wine vinegar 1/2 small fresh red chili pepper , deseeded and chopped finely (optional) 1/2 garlic clove , grated 1/2 lb fresh mozzarella cheese , ciliegine size (cherry size) 1 Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes. 2 Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Serve with mozzarella.

Source: food.com

1/2 lb mixed heirloom tomato, various colors 1 teaspoon kosher salt 1 teaspoon dried oregano 1 tablespoon extra virgin olive oil 1 teaspoon red wine vinegar 1/2 small fresh red chili pepper , deseeded and chopped finely (optional) 1/2 garlic clove , grated 1 lb fusilli 1 teaspoon fresh oregano 1 teaspoon fresh basil , shredded by hand 1 Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes. 2 Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Marinate 15 minutes. Using your hands, squish up the tomatoes. 3 Meanwhile, prepare fusilli by adding to boiling salted water for 6-8 minutes or until cooked al dente. Drain well and add fusilli to tomatoes. Add fresh oregano and basil and serve.

Source: food.com

2 tablespoons olive oil 1/4 lb pancetta 2 lbs heirloom tomatoes, cored 5 fresh bay leaves or 2 dried bay leaves 2 tablespoons fresh oregano 1 tablespoon fresh rosemary 1 lb sausage 1 tablespoon olive oil 5 -6 garlic cloves 1 Preheat a roasting pan in a 350F (180C) oven. Add olive oil and pancetta; return to oven until pancetta is crispy. Push to one side and add herbs. 2 Put tomatoes into roasting pan, core hole down. Return to oven until tomato skins blister, about 5 minutes. Pinch off tomato skins. Toss carefully to keep tomatoes from falling apart. 3 Drizzle sausage with olive oil and rub in well. Place sausages into pan, pushing down amongst the tomatoes. Toss in garlic cloves. Sprinkle with salt and pepper. Return pan to oven for 1 hour, turning sausages once or twice. 4 Serve with crusty Italian bread, polenta or rice. Drizzle with a little high-quality balsamic vinegar.

Source: food.com

4 pork chops, about 1 1/2-inch thick salt black pepper 8 large fresh sage leaves 1 tablespoon olive oil 1/2 lemon, juice of 1 Score the fat at the edge of the chops at 1/2" intervals. Sprinkle both sides of each chop with salt and pepper. Stick a large sage leaf to the meat over the "eye" of the chop; press in firmly. 2 Pour olive oil into a hot non-stick skillet. Add chops, sage side down. Apply the remaining sage leaves to the now upper side of the chops. 3 Place skillet in a preheated 425F (220C) oven for 12-15 minutes, until golden brown, turning once half way through. Remove to a plate. 4 Pour fat out of pan. Deglaze with lemon juice and drizzle over chops.

Source: food.com

7 ounces green beans , trimmed 20 small cherry tomatoes 1/2 cup black olives , pits removed 4 tablespoons extra virgin olive oil kosher salt fresh ground black pepper 4 (8 ounce) salmon fillets , with or without skin, but with pin bones removed 2 lemons , quartered 1 cup fresh basil , loosely packed 12 anchovy fillets 1 Preheat oven to 350°F Place roasting pan in oven to heat. 2 Blanch the green beans in salted, boiling water until tender. Drain and place in a mixing bowl with the cherry tomatoes and olives. Add 2 tbsp olive oil and a pinch each of salt and pepper. 3 Rinse salmon fillets and pat dry with paper towels. Squeeze 1/2 lemon over fillets, dressing both sides; reserve the remaining lemons for garnish. Sprinkle both sides of fillets with salt and pepper, and drizzle both sides with remaining olive oil. 4 Toss basil into vegetables. Place salmon fillets at one end of hot roasting tray; place vegetables at the other end. Lay anchovy fillets over vegetables. Return pan to oven and roast for 10 minute Serve with reserved lemon quarters.

Source: food.com

1 liter chicken stock (or vegetable as appropriate) 1 tablespoon olive oil 3 shallots , finely chopped (or 2 medium onions) 1 head celery , finely chopped (discard any tough outer sticks) sea salt and black pepper 2 garlic cloves , finely chopped 400 g risotto rice 100 ml dry white vermouth or 100 ml dry white wine 70 g butter 100 g freshly grated parmesan cheese 1 Stage 1. 2 Heat the stock. 3 Then in a separate pan heat the olive oil add the shallot or onion celery and a pinch of salt and sweat the vegetables for about 3 minutes. 4 Add the garlic and after another 2 minutes when the vegetables have softened add the rice. 5 Turn up the heat now. 6 At this crucial point you can`t leave the pan and anyway this is the best bit. 7 While slowly stirring continuously you are beginning to fry the rice. 8 You don`t want any colour at any point (so remember you`re in control and if the temperature seems too high turn it down a bit). 9 You must keep the rice moving. 10 After 2 or 3 minutes it will begin to look translucent as it absorbs all the flavours of your base (it may crackle at this point that`s fine). 11 Add the vermouth or wine keeping on stirring as it hits the pan it will smelt fantastic! 12 It will sizzle around the rice evapourating any harsh alcohol flavours and leaving the rice with a tasty essence. 13 I must admit I`m a sucker for dry vermouth. When it cooks into the rice it seems to give it a really full but subtle flavour and leaves a wicked sweetness that works perfectly with the rice. White wine is lovely probably more delicate and fresh. 14 Try both see what you think. 15 Stage 2. 16 Once the vermouth or wine seems to have cooked into the rice add your first ladle of hot stock and a pinch of salt (add small amounts of salt to taste white you are adding the stock). 17 Turn down the heat to a highish simmer (the reason we don`t want to boil the hell out of it is because if we do the outside of the rice wilt be cooked and fluffy and the inside will be raw). 18 Keep adding ladlefuls of stock stirring and allowing each ladleful to be absorbed before adding the next. 19 This will take about 15 minutes. 20 Taste the rice is it cooked? 21 Carry on adding stock until the rice is soft but with a slight bite. 22 Check seasoning. 23 Stage 3. 24 Remove from the heat and add the butter and the Parmesan saving a little of the latter to go on top if you like. 25 Stir gently. 26 Eat it as soon as possible while it retains its moist texture. 27 Serve it on its own or with a crisp green salad and a hunk of crusty bread. 28 If you follow this recipe I promise you`ll be making some of the best risottos out. The real secret of a good risotto I`m afraid is that you have to stand over it and give it your loving and undivided attention for about 17 minutes but it`s worth it. The recipe is in stages; I am going to give you five of my favourite risottos all variants of this basic recipe. 29 To find a dry white wine, a good rule of thumb is the greater the alcohol %, the drier the wine.

Source: food.com

1 red pepper 1 medium red onion 2 chicken breasts , skinless 1 teaspoon smoked paprika 1 pinch ground cumin 2 limes olive oil sea salt black pepper , freshly ground 4 flour tortillas 150 ml sour cream 230 g guacamole 100 g cheddar cheese , grated 1 Put the griddle pan on high heat. 2 Halve and deseed the pepper and cut it into thin strips. 3 Peel, halve, and finely slice the onion. 4 Slice the chicken lengthways into long strips roughly the same size as your pepper strips. 5 Put the peppers, onion and chicken into a bowl with the paprika and cumin. 6 Squeeze over the juice of half a lime, drizzle with some olive oil, season with a pinch of salt and pepper and mix well. 7 Put to one side to marinate for 5 minutes or so while you make your salsa. 8 Finely chop the chilli. Roughly chop the tomatoes and the coriander, stalks and all. 9 Put the chilli and tomatoes into a second bowl with a good pinch of salt and pepper and the juice of 1 lime. Add some extra virgin olive oil, then stir in your chopped coriander. 10 Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6-8 minutes, until the chicken is golden and cooked through. 11 As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don't burn - you just want them to lightly chr grill to give you a lovely flavour. 12 Warm the tortillas up in the microwave or a warm dry pan. 13 Divide your warmed tortillas between the serving plates. 14 Halve the remaining lime and squeeze the juice over the sizzling chicken mixture. 15 Divide the chicken mixture beween the tortillas. 16 Top with cheese, salsa, and sour cream.

Source: food.com

5 1/2 kg turkey 2 -4 clementines rosemary , bay or fresh thyme sprig 150 g butter 2 -3 carrots 3 onions , peeled 2 celery ribs 1 For the Butter:. 2 You need to finely chop the carrots, onion and celery. Chop rosemary and thyme. 3 Mix into the butter thoroughly. 4 The Turkey:. 5 Using a tablespoon, gently seperate the skin from the meat through the cavity up towards the breastbone of the bird. 6 Once the skin is separated, take half of the flavoured butter and push in between the skin and the meat. Massage so that the butter is evenly distributed. 7 The other half of the butter is to be smoothed over the outside of the turkey. 8 Using a skewer or rosemary sprigs, secure the cavity, so that the skin doesn't slide. 9 Cover in cling film and keep in the refridgerator until ready to be cooked. 10 Before cooking, chop 2-4 clementines and place in the cavity. 11 Stuff the neck of the bird with as much stuffing as possible. 12 Cook the bird on 350 / Gas Mark 4. Time scale is approx 30 minutes per kilo, plus 20 minutes at the end. 13 For best results, baste the turkey every 45 minutes. 14 Enjoy.

Source: food.com

500 g plain flour 100 g lard 150 g butter salt 2 large eggs 1 Preheat the oven to 190° Celsius. 2 Rub together the flour and the fat. 3 Add the eggs and bring together carefully. 4 Chill in the refrigator for 1 hour. 5 Once your pastry has chilled roll it out to fit an 11-inch/28-centimeter tin with a removable bottom and bake it blind for 10 minutes. 6 Lower the oven temperatur to 180° Celsius. 7 Mix all the filling ingredients together then pour the filling into the pastry case. 8 Sprinkle over the goat's cheese, lay over the pancetta slices and then finish off with a drizzle of thyme oil. 9 Bake in the oven for 30 minutes.

Source: food.com

I have to start this text by confessing that it took me months (a quick look at Amazon shows me that I purchased the book in January, so almost a year) to make these cookies, all because I was a coward: I was afraid that all that rosemary in the dough would make the cookies taste weird. I am thirty- five six years old and rosemary scares the bejeesus out of me: I always think that the food will end up tasting like soap. :S I love cooking with herbs and will gladly add thyme, oregano, basil, marjoram, parsley, even cilantro to recipes without too much thought about it, for they make everything so much more delicious, but when it comes to rosemary I just can’t do it, and every time I watch Jamie Oliver adding tons of rosemary to his recipes I feel sort of desperate, my brain screams “it’s too much, too much!”. :) I decided it was time to stop this nonsense and bought a small vase of rosemary to gradually start using the herb in my cooking, and these cookies were my first attempt at getting to know the rosemary better: they turned out delicious, the herb flavor perfectly complimented by the orange. I feel a lot braver now. ;) Orange rosemary shortbread slightly adapted from the beautiful and delicious National Trust Simply Baking ½ cup (100g) granulated sugar 2 teaspoons finely chopped rosemary leaves finely grated zest of 2 oranges 1 cup (225g/2 sticks) unsalted butter, softened 1 teaspoon vanilla extract 340g all purpose flour pinch of salt Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper. Put the sugar and rosemary in a food processor and whiz until the rosemary is very finely chopped. Transfer sugar to the bowl of an electric mixer, add the orange zest and rub them together with your fingertips until sugar is fragrant. Add the butter and vanilla and beat with the mixer until pale and creamy. On low speed, beat in flour and salt. Wrap the dough in plastic and refrigerate for 20 minutes. Roll out dough between two sheets of baking paper until 3mm thick. Use a 4cm (1½in) cookie cutter to cut out cookies – if the dough gets too soft, place it in the freezer for 5 minutes. Place cookies onto prepared sheets 2,5cm (1in) apart and prick them with a fork. Bake until lightly golden on the edges, 10-12 minutes. Cool completely on the sheets over a wire rack. Remove carefully from the paper. Makes about 60

Source: technicolorkitcheninenglish.blogspot.com

I guess that when it comes to cooking and baking we all have our favorites - I certainly do, and the list includes Nigella, Jamie Oliver, Donna Hay and, of course, Martha: her baking recipes are always a hit and these cookies are no exception, delicious and dead easy to make. I got two logs of dough from this recipe and thought of keeping one in the freezer for another day, but after trying one of the cookies I knew I should bake as many as possible. :) Lady Grey tea cookies from one of my favorite cookbooks 2 cups (280g) all-purpose flour 2 tablespoons finely ground Lady Grey tea leaves (from about 4 bags)* ¼ teaspoon table salt 1 cup (226g/2 sticks) unsalted butter, softened ½ cup (70g) confectioners' sugar, sifted finely grated zest of 1 large orange 1 teaspoon vanilla extract Whisk flour, tea, and salt in a small bowl; set aside. Put butter, sugar, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and creamy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined – at this point I tasted the dough and thought it wasn’t sweet enough, so I added 1 ½ tablespoons icing sugar. Divide the dough into two equal parts. Place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 3.5 cm (1.4in) log – like Martha does here . Wrap in parchment. Chill in freezer until very firm. Preheat oven to 180°C/350°F; line two large baking sheets with baking paper. Unwrap one log at a time (keep the other in the freezer). Cut into 6mm (¼in) thick rounds; space 2.5cm (1in) apart onto prepared sheets. Bake, rotating sheets halfway through, until golden brown around the edges, about 15 minutes. Cool completely on the sheets over a wire rack. * I used this grinder to grind the tea leaves Makes about 50 cookies

Source: technicolorkitcheninenglish.blogspot.com

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