Gallettini - Plain Biscuits

These biscuits are so quick and easy to make. This version is plain, they are basically like Rich Tea or Morning Coffee biscuits. You can always cover them with melted chocolate. We love dunking them in tea or coffee...yummmm....this is an old Maltese recipe (about 50 years old). They are so crispy and they smell so nice whilst they are in the oven and most of all they are delicious in their simplicity. Give them a go...these amounts make around 30 biscuits. You will need...

• 110g plain flour
• 100g sugar
• 100g cornflour
• 1 tsp baking powder
• 100g butter, cut into cubes
• 1 egg, beaten
• Extra flour for dusting

How to...

1. Preheat the oven at 175°C.
2. Sieve all the dry ingredients in a large bowl. Stir to combine.
3. Rub the butter/margarine cubes into the flour with your fingertips, until the mixture resembles fine breadcrumbs.
4. Add the beaten egg, and mix well with a wooden spoon or spatula until you get a dough. If the dough is sticky add a bit more plain flour.
5. Knead well on a lightly floured surface until you get a smooth dough. Roll the dough thinly and cut into round shapes using a glass or other shapes if you want.
6. Carefully put the shapes on a tray covered with baking paper.
7. Bake the biscuits for 15 minutes. Keep checking on them because if they are too thin they will burn.

Enjoy!!!!

R&A

Market Fresh Soup

We love going to the market and have a look at the fragrant smelling fresh produce available. On our one of many trips to the market a few weeks ago we came across a giant parsnip and some beautiful red beets and decided to make a soup inspired by these 2 delicious root vegetables. To get a great taste, it is best to split the veg in half and roast them in an oven before scooping the flesh out and blending, but you can always boil them!!  In this recipe we boil the veg in the stock. if you have some soup left over, you can always freeze it in plastic covered bowls. As usual, for a vegetarian version  omit the bacon steak. So try and give this soup a go you will love it!!! You will need...

• 500g beetroot, cut in quarters
• Large onion, sliced
• 3 small potatoes, quartered
• 700g parsnips, roughly chopped
• 1 kg pumpkin or butternut squash, diced
• 100g bacon steak, diced (optional)
• 3 chicken stock pots or cubes
• 2 bay leaves
• Ground black pepper
• ½ teaspoon nutmeg
• 1 teaspoon dried thyme
• 4 tablespoons double cream (optional)
• Extra virgin olive oil, to serve
• Grated Parmesan, to serve

How to...

1. In a large deep pan, fry the onion and bacon (if using) in some olive oil until the onion is soft and transparent and the bacon is cooked. 
2. When onion & bacon are cooked, add the beets, potatoes, parsnips, pumpkin/butternut squash, stock pots or cubes, bay leaves, nutmeg, thyme & black pepper to taste and cover with enough water (about 1.5/2 litres). Bring to the boil on high heat and then lower the heat and simmer until the veg is firm but not soft. 
3. Alternatively you can bake the veg in a 220 degrees preheated oven for 35 minutes and add them to the onion/bacon mixture. Then add stock etc and simmer for less time!
4. Turn off the heat, leave to set for about 15 minutes. 
5. If using a blender, ladle the soup into a blender and blend, slowly pouring in the acream (if using). You can always use a hand held blender and add the cream and blend in the pot!
6. Ladle into bowls and serve with a drizzle of olive oil, grated cheese or double cream.

Enjoy!!

R&A