Sunday, February 16, 2014

Braised fennel

3 Florence fennel bulbs
6 garlic cloves
olive oil
thyme/lemon thyme
lemon juice
agave syrup
some stock

Wash fennel. Cut off the base, stalks and leaves. Retain some of the young green shoots. Cut each bulb vertically into halves. Heat olive oil and fry fennels until golden brown. Add the garlic. Then add some hot stock, boil for a short time, then add the green shoots finely chopped, some thyme, some lemon and a bit of syrup.
Put a lid on and simmer for approx. 10 min (depending on the size of the vegetables). Open lid and allow moisture to evaporate. Can be served hot or luke warm.

Friday, February 7, 2014

Plain almond biscuits

350 wholemeal flour (spelt flour)
2 tbsp honey
1 egg
1.5 heaped teasp ground cinnamon
250g butter
200g almonds

Mix honey and egg in the middle of the flour in a large bowl.
Add cinnamon, butter flakes, ground almonds
Knead to a pastry. Add extra flour if sticky.
Cool in fridge.
Roll out thin and cut out circles (or shapes)
Bake at 190°c for 10 minutes on a baking tray. Cool.

Store in a tin lined with greaseproof paper.

These biscuits are soft and without any chunky bits in them. Just a homogenous nutty taste with a touch of cinnamon. They go well with coffe and tea. Best on the second day and after.

August Macke, Still life hyacinths carpet, 1910