Italian almond cookies with jam

The other day I fancied a bakewell tart but couldn’t be bothered to make the pastry – it doesn’t take that long really, I was just feeling exceptionally lazy! After a quick rifle through the baking cupboard I found a bag of ground almonds and decided to make Italian almond cookies. There are so many recipes, all different. Some say to rest the dough overnight, others just put it straight in the oven. You can whisk the egg whites or blitz everything up in the processor. You can make them with caster sugar or icing sugar (which is why I’ve specified either below) and you can add various flavours. I was feeling a bit bamboozled!

INGREDIENTS

300g ground almonds

300g caster sugar or icing sugar (also known as powdered sugar)

3 egg whites Icing sugar for dusting

Pinch of salt

1.5 teaspoons almond essence (optional)

Raspberry jam

Makes 30 cookies.

Chocolate Oat Cereal Bars with Figs, Almonds & Chia seeds

Chocolate Oat Cereal Bars with Figs, Almonds & Chia seeds

This crumbly, chocolatey, nutrient packed snack is low in refined sugar but packed full of taste. A speckling of dried fig, crispy puffed oats and flaked almonds. We added some chia seeds and bound it together with a mix of dark chocolate, a little honey and some coconut oil.

The kids loved them, but they’ve been bought up to love rice cakes. Well these are rice cakes deluxe. Not made with rice actually – we used puffed oats instead as it has a lower glycemic index, but feel free to sub with the same quantity of puffed rice if you wish.

Chocolate Oat Cereal Bars with Figs, Almonds & Chia seeds

This crumbly, chocolatey, nutrient packed snack is low in refined sugar but packed full of taste. A speckling of dried fig, crispy puffed oats and flaked almonds. We added some chia seeds and bound it together with a mix of dark chocolate, a little honey and some coconut oil.

The kids loved them, but they’ve been bought up to love rice cakes. Well these are rice cakes deluxe. Not made with rice actually – we used puffed oats instead as it has a lower glycemic index, but feel free to sub with the same quantity of puffed rice if you wish.

Read recipe at source

Slow Cooked Lamb with Apricot and Almonds

Recently in a post I said something unflattering about lamb.  Yes, I know it’s only a meat and it won’t get offended but I’ve been thinking about it and I do actually like lamb.   I didn’t use to, but then I didn’t use to like beef either.   I don’t think roast lamb is ever going to be my favourite meal but slow cooked like this?   Yes, that’s something that could get on to my favourites list.

I adapted the recipe from one in the November Sainsbury’s magazine which was for lamb shanks.   I used lamb neck instead.   It’s cheaper so is good if you are on a tighter budget and it’s a great piece of meat for slow cooking too.   This had about 8 hours in the slow cooker and it was falling apart but still lovely and moist when it was ready.  

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Mini Double Chocolate Pecan Pear Crumbles

At the same time the bit of mischief felt good. Like the mildy disobedient child who furtively carries out plans with the best of intentions but knowing they may have their parents scowling. That little bit of nughtiness carries over ito the eating of these individual pots of autumn too. Underneath the intense darkly rich chocolate hit of the cocoa is the grounded nuttiness from the roughly chopped pecans and flaked almonds. Their time in the oven allows them to roast to perfection, mingling with the heady scents of the melting chocolate that forms between the crumble-fruit interface.

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Apple & Blackberry Crumble with Cinnamon & Almonds | Winter Warmer Wednesday

How fast has this year gone?! It’s already starting to get dark before 8pm and I’m once again needing two blankets and thick, woolly socks to get me through the night without shivering!

Autumn is definitely my favourite season – leaves on the ground, cool, crisp air and layering! As long as you’ve got a coat, what’s not to love?

In honour of the first day of Autumn (which was yesterday), I’ll be starting my Winter Warmer Wednesday series, bringing you new recipes for cosy meals and desserts to help us all make it through till Spring!

First up is a rustic apple and blackberry crumble. This recipe has bold, fruity flavours and is perfect for cuddling up with on cold evenings. I tried numerous crumble recipes and fruit combinations to get to this one (even apple and banana crumble…don’t do it to yourself, folks!) so hopefully you’ll think this is a good’n too. :)

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Tunis Cupcakes

Have you ever heard of a Tunis cake? A lot of people haven't which I think is a shame because really they are divine. Vintage Tunis cakes are a non-fruit cake alternative to traditional Christmas cake. I believe McVities used to make them at Christmas time though I've no idea why they stopped. To me a Tunis cake seems like the perfect choice to go alongside the super indulgence of fruit packed, alcohol soaked, spiced laden Christmas cake shrouded in marzipan and sugar paste. The simplistic Madeira cake base topped with chocolate icing and topped with marzipan fruits (if you wish) is the ideal cake to turn to in times when you want to calm down over the festive period and enjoy something a little plainer.

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Almond Apple Traybake

t somehow manages to be buttery and creamy simultaneously without containing either. The interior crumb is fluffy and openly moist, encouraged by the healthy oils from the ground almonds and the juicy apple chunks. The fruit pieces, available in each and every bite, begin to meld with their surroundings, lending an almost fudge like quality to the cake while maintaining enough tang to cut through the caramel toned cake.

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Chunky Blackberry Hazelnut Crumble

I decided I didn't want to make blackberry jam this year. I made peach jam instead. There was no way I was going to miss out of blackberry picking though because I love it so much. There is something so satisfying about baking with fruit and veg that you have picked yourself and having discovered how nice fruit roasted in sparkling wine tastes (another recipe which I'll hopefully get to post this autumn) I thought I'd play host to the whims of my mind and make one of those crumbles I'd been fancying.

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