I know, I know, I can’t remember the last time I posted a recipe for something sweet and a little naughty. We all have to be naughty sometimes don’t we? And these bite sized Florentines really hit the spot and are a perfect gift to take along when you go visiting.
I made these recently when we went for lunch with a pal to my parents. We’re not really a family of dessert eaters generally, but a little treat like this with a cup of strong coffee after a perfect lunch is a great way to round things off. And I know my mum has a soft spot for these little almond and chocolate biscuits so that was a good enough reason for me to have a go at making them.
They’re not all that difficult to make, you just have to keep an eye on them at each stage so that you don’t end up with burnt nuts (and nobody wants burnt nuts do they?!). Set aside a couple of hours and put a pot of your favourite coffee on to brew and you’ll enjoy a wonderful, creative afternoon making these sweet treats.
- 3 tbsp butter
- 3 tbsp golden syrup
- 3 tsp flour
- 100ml double cream
- 50g/2oz flaked almonds toasted
- 20g chopped hazlenuts
- 100g/4oz dried sour cranberries and glace cherries finely chopped
- 150g/5oz good quality dark chocolate broken into pieces (I did a few with white chocolate too)
- Preheat the oven to 180C/350F/Gas 4.
- Heat the butter, syrup and flour in a pan over a medium heat, stirring continuously, until the butter has melted
- Gradually add the cream, stirring continuously until well combined.
- Add the nuts and fruit and mix well until combined.
- Line a couple of baking trays with greaseproof paper and place teaspoonfuls of the florentine mixture onto it. Space the teaspoonfuls out at 2.5cm/1in intervals so they don’t merge together when heated.
- Transfer the florentines to the oven and bake for about 10 minutes, or until golden-brown. Keep an eye on them to ensure they don’t burn.
- Remove from the oven and set aside to cool on the tray, then transfer the florentines to a cooling rack. Be patient here, they need to be cool otherwise they will break easily when still warm and soft.
- Bring a little water to a simmer in a pan. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate pieces and stir until smooth and melted.
- Turn the florentines so that the flat base is facing upwards. Spread the melted chocolate over the florentine bases and set aside to cool and set. I used a pastry brush to do this.
Although keeping them in the fridge will cause the chocolate to lose its shine, I found that the warmth of my kitchen caused them to soften so I kept them cool. This crisped them up and they tasted great!
Inspired by a BBC Recipe
Do you remember those essays you had to write after the holidays at school? I used to love them and then you could draw pictures and stick things into your exercise book too. No exercise books anymore in my life, but the joy of sharing via the blog. Here’s a quick tour of our recent time out with friends and family from Spain to celebrate Big Man’s and my Mum’s birthdays.
May Day in Hastings with (Not So) Traditional Morris Dancing
Hastings Fisherman’s Huts
They’re Changing Guard At Buckingham Palace….
Time for a Reviving Beer
View from The London Eye
South Coast of England (East Sussex) Countryside and Beach – all in one!
Climbing Mermaid Street in Historic Rye
You can’t have birthdays without cake (I know it looks like we were celebrating a 706th Birthday, but the shop only had one “0” so we had to adapt for a 70th and a 60th!)
And we couldn’t not have a dodgy “selfie” of Chica and Big Man on his special birthday at Windsor
Exhausting but fun….hope you enjoyed the tour with us!
Well, the party’s over, the “Spanishes” have all gone home and fortunately Big Man and I walked miles and miles doing touristy things which helped burn off the excessive drinking/partying/eating calories which have been consumed over the last few weeks. I’ll share some photos of places we visited once I’m a bit more organised but for the moment it’s noses to the grindstone and back to renovations and a bit of healthy eating needs to be done.
Here’s another lovely, and very simple, recipe from the Moro Cookbook. In their version it´s billed as a salad and has coriander sprinkled over. I didn´t have coriander, so I made do! The dressing was fabulous and as I only made enough carrots for the two of us, there was plenty left over to dress a salad the next day.
The Moro version cooks the carrots whole and then chops them when cooled but mine were too big to fit into the pan whole so I peeled and chopped them first.
Ingredients to serve 4
- 450g carrots, peeled and thinly sliced
- 2/3 teaspoon cumin seeds, dry fried
- 1 garlic clove
- Juice of ¾ lemon
- Sea salt
- 1/3 teaspoon caster sugar
- 1 tablespoon olive oil
- Some roughly chopped coriander
Cook the carrots in boiling salted water until tender, drain and leave to cool.
Pound the cumin in a mortar then add the garlic and ½ teaspoon of salt and continue to pound. Add the lemon juice, sugar and olive oil and mix before dressing the carrots with this delicious smokey, tangy dressing.
This recipe is made thinking especially of a wonderful fellow blogger, Fran, aka narf7 over at Serendipity Farm. With her husband Steve and beautiful dogs Earl and Bezial they are based in Tasmania and living a life which is as self-sufficient as possible. Miss narf is vegan and I’m not, but she makes wonderful comments on my posts (even those pork and beef laden ones!) and makes me laugh with her brilliant sense of humour. Do take the time to pay her a visit, you won’t regret it!
Well, it’s been quiet around the blog for the last week or so. But for good reason. We’re in England with family visiting from Spain and we’ve been having a wonderful time doing family and tourist things, walking our feet off, talking our heads off and eating and drinking far more than is probably necessary…but such fun! As a little reminder of Spain, here’s a Spanish dish which is equally good for an informal meal or a special event, Chicken with Garlic.
Ajo (the “j” is pronounced like the “ch” in the Scottish word Loch) means garlic and ajillo translates as “little garlic” which is ironic as this dish contains plenty of garlic! It’s a simple cooking technique which is used with various meats in Spain and is served as both a main dish and as a tapas (usually with the meat cut into bite sized pieces). Don’t let the simplicity of this dish trick you into believing it doesn’t taste special, it packs a lot of flavour and because it can be prepared ahead and in large quantities, it’s a fantastic dish for entertaining.
To serve 6 people
- 1 whole chicken cut into joints (or use individual joints)
- 1 head of garlic, about a third of the cloves peeled and cut into thin slices, the rest left in their paper skins
- Olive oil
- A glass of fino or white wine
- A few sprigs of rosemary (optional)
Season the chicken then fry in a little oil until browned all over. Now add all the garlic, the rosemary and the wine, reduce to a gentle bubble and cover with a lid. Cook for about an hour (turning a couple of times during cooking) until the chicken is cooked through). Check the seasoning and adjust if necessary. Sprinkle with some chopped parsley and serve with plenty of bread to mop up the juices.
For another, more elaborate, chicken dish, why not take a look at my recipe for Pollo en Pepitoria?