My Masterchef 'Sfinec ta' San Guzepp'

This is the recipe that earned me the grey apron in Malta's first edition of MasterChef.  Choux is a very versatile pastry which can be either baked or fried.  Filled with sweet or savoury fillings and served as a starter or dessert.  This recipe is typically  Maltese and usually sold during the feast of St Joseph, 19th March which is a public holiday in Malta.  I have found similar sweets in Sicily which are called 'Sfingi'.  This recipe makes around 30 spoonful sized balls.  Any extra empty pastry shells can cooled then frozen for about 2-3months then heated in 200c oven for about 8 minutes to crisp up again. 

Ingredients

For the Choux

125g water
125g Milk
120g Unsalted Butter
150g Plain Flour
2 tsp Caster Sugar
Pinch Salt
4 medium eggs

For the Filling

300g Ricotta
2 Tbsp Anisette
2 Tbsp Icing Sugar

For the Ganache

100g Cream
100g 70% Chocolate

Garnish

2 Tbsp Pistachios
Icing Sugar

Vegetable Oil for deep frying

Method

1. Put the milk, water, butter sugar and salt  in a medium saucepan and heat over medium heat until butter melts. 
2. Turn heat up to roll boiling, turn heat back to low and tip in the sifted flour. Beat vigorously using a wooden spoon, until mixture forms a ball and removes easily from the sides of the saucepan.  Turn heat off.
3. Lightly beat the eggs.
4. Put mixture in a mixer fitted with K beater. Turn speed to low, adding the eggs little by little to the mixture, mixing well between each addition.  Give a few more mixes until the mixture is smooth and silky.  Turn off the mixer.
5. Heat the oil in a frying pan keeping the burner on medium low.
6. Add around half tablespoon of mixture to the oil, making sure that you do not put too much each time as the choux will puff to more than double the size.  Fry to golden brown on all sides, keeping an eye not to burn or cook too quickly.  Puffs normally take around 5-7 minutes to cook right to the centre.
7. Remove from oil, using a slotted spoon and place them on some paper towels.
8. Prepare the ricotta filling by adding the Anisette, and sugar.  Mash with a fork or pass through a sieve for a smoother filling.  Put mixture in a piping bag fitted with 1cm round nozzle and set aside.
9. Make ganache by placing cream in a saucepan over medium heat and simmer to approximately 90c.  Turn off heat and add chopped chocolate.  Do not mix at this point but wait for 5 minutes.  The chocolate will melt then using a whisk, mix to have a smooth texture.
10. Toast the pistachios in a pan over medium heat. Sprinkle a tablespoon of icing sugar over the nuts and turn using a metal spoon until the icing sugar caramelise.  Turn off heat and let the caramelised nuts cool in the pan.
11. Cut the choux puffs and fill with ricotta cream.
12. Spoon ganache on a serving plate, arrange over the filled zeppoli, and sprinkle with caramelised pistachios.  Dust with some icing sugar.

Cake Pops

My daughter asked me to make her a batch of cake pops for her 26^th birthday and I thought what’s the fuss?? Some cake, sponged back into small balls dipped in chocolate then covered with sprinkles… how good can this be?  But when I ventured with salt, tangerine and popcorn for crunch and funky flavour and elaborated with double chocolate dipping, I must admit that these beautiful little morsels did make a centrepiece on the birthday table! Promise, they will draw the attention even from the most elaborate birthday cake! This recipe yields approximately 50 cake pops, which are slightly larger than a chocolate truffle but no bigger than a walnut.

 

For the Cake
100g unsalted butter
100g sugar
2 eggs
200g self-raising flour
½ tsp bicarbonate of soda
50g cornflour
75g plain yoghurt
3 tbsp limoncello
1tsp grated mandarin rind
Juice of 1 mandarin

For the pop mixture
50g salted popcorn
2 tbsp Cointreau

For decoration
300g dark chocolate
200g white chocolate
Sprinkles of your choice
Cake pop sticks or large wooden kebab sticks cut in halves (I use large sticks to have a thicker stick)

 

Making the cake

1. Pre heat oven to 180c
2. In a food mixer with k-beater attached, mix chopped cold butter and sugar till mixture becomes pale and fluffy.
3. Add eggs one at a time, mixing enough time in between so that the mixture will not curdle.A
4. dd all remaining ingredients together to the cake mixture, and mix for about 30 seconds till flour and yoghurt are evenly incorporated. Do not overmix as it will make cake heavy.
5. Butter a 10 inch cake tin and dust with a little flour, or line with baking paper.
6. Pour cake mixture, level it out with a spatula and bake for 25-30 minutes until golden.
7. Remove from oven, slosh over hot cake the Cointreau and cover with a plate or chopping board so that cake cools down, retaining all the moisture.
8. Meanwhile, put popcorn in a food processor and give few pulses to crush. Mixture should resemble large breadcrumbs. Leave some bigger bits as these will give a kick of flavour to cake pops.
9. When the cake cools to warm, use your hand to crumble to small nuggetsAdd crushed popcorn and mix.
10. Gently press again together to form a rough ball.
11. Melt chocolates in separate bowls over Baine marie.
12. Take heaped tablespoon of mixture and cupping it between your palms squashing gently to form a small nicely shaped ball. Dip stick in white chocolate then press in the formed ball. Squash gently with hands to ensure that cake pop bonded with the stick. Make as perfect as possible as this will help in achieving a uniformed size cake pop. Arrange in a large glass or vase so that pops cool off completely.
13. Dip each pop in either chocolate and swirl upside down to remove excess chocolate. Arrange again taking care not to have them touching until the chocolate sets.
14. Put some chocolate in small piping bag and make swirls of chocolate to the already chocolate coated pops, then dip immediately in the sprinkles.  The picture helps you understand this step.

Cake pops that are completely covered in chocolate keep well for over a week, as long as they are loosely covered with plastic bag.  However, I must confess that mine never survived more than two days!!!

 

Bountygolla -Chocolate and Coconut Figolla

This is one of my signature cookie. I love bounty especially the dark chocolate, probably because when I was young, the TV advert portrayed, lush beautiful tropic bounties. So, I thought why not mingle that to the Maltese traditional Easter sweet? So here it is, the chocolate short pastry filled with coconut goodness. This recipe makes about 6 normal sized figolli, or 12-15 small ones. 

 

For the Pastry 

250g Unsalted Butter 

200g Caster Sugar 

1 tsp Baking Powder 

550g Plain Flour 

60g Cocoa Powder 

3 eggs 

Pinch Salt

For the Filling 

500g Dessicated Coconut 

250g Caster Sugar 

3 egg whites 

50ml Malibu 

1 tbsp Rice Flour 

For Decoration 

200g Dark Chocolate

Sprinkles

 

Making Pastry 

1. Using K beater mix butter and caster sugar till pale and fluffy 
2. Add eggs one at a time while continue on moderate speed 
3. Add sifted flours and salt then mix until a thick paste is formed. Do not over work the dough, a few seconds is enough 
4.  Scrape dough, gather mass on to some cling film, wrap to cover properly and refrigerate for 1/2 hour  

Making Filling

1. Using a whisk, beat eggs and sugar till soft merengue is formed 
2. Remove whisk, replace by K beater, add coconut, Malibu and rice flour, then mix till thick mixture is formed. If mixture is too dry, add some coconut water or more Malibu.  Leave to rest for 1/2 hour so that the coconut absorbs all liquids and fluff up.

Shaping Bountygolla 

1. 
   
   
   Roll out pastry to 5mm thickness, cut desired shapes and transfer shape to baking tin
   
2. Take heaped tablespoons of filling and level out on top of the pastry.
3. Roll out the pastry again and cut shapes again and arrange on top of the coconut mixture to form a sandwich.
4. Refrigerate for 15 minutes.
5. Heat the oven to 185C and bake Bountygollas for about 25minutes.  You will notice that the cookie is cooked when you see a light tinge of brown to the coconut filling.
6. You may eat the cookie strait-away, however these taste better covered in dark chocolate and sprinkled with your desired topping.
   

Cheese - Primo Sale

This is one of the easiest yet successful cheeses I have made.  I usually make two batches as 15 litres of fresh milk yield only 6 small size cheeses.  After 21 days of drying, the cheese will develop a delicate taste and so far I never managed to save one for any longer than this, as there is always someone who by mistake take a wedge!  Hopefully, I will get back to this post in a while to tell you about the 3 month old taste and texture! I am giving 3 cheese batch and I used 12cm cheese molds.  Do not throw away the whey as after this recipe I will post a recipe for Ricotta. Be precise with temperatures and brine mix.

Ingredients

7.5l Cow's Milk, preferably from Jersey Cow

110g plain yogurt

1gr rennet powder mixed with tbsp water

220g sea salt

1.4 liters water

 

 Method

1. Put milk and yogurt in a large non corrosive pan and heat till temperature reach 38°C. Turn off heat
2. Add rennet and mix with wooden spoon in slow circular moves. Cover and stand for 1 hour
3. 
   Cut the curds by making criss cross shapes using a knife, then using a whisk break the curds to small pieces
   
4. Turn on heat again and heat the curds to 50°C stirring slowly. When temperature is reached, turn off heat.
5. Divide curds between 3  12cm diameter cheese molds, and press curds down to extract whey.
6. Place cheese in container , cover loosely with lid  and let it stand for 1 hour.
7. Remove the cheese from mold, then put it back in mold upside down, so that both sides will have the same stencil shape.  Cover loosely and let it stand for another hour.
   
8. Take 3 empty cheese molds and put them upside down in a clean bucket (or large high container), put the cheese in mold one on top of each empty mold (so that cheese will bi lifted from the bottom of the bucket)
9. Boil 1.5litres water and pour in bucket (not over cheese but from the side). Cover the bucket with lid, and let it stand for 24 hours.  This is called  'Stewing'.
10. Make brine by mixing 220g salt to 1.4litres of filtered water till all salt is dissolved.
11. Remove cheese from molds and transfer to brine.  Stand cheese in brine for 3-4 hours)
12. Remove cheese from brine, refrigerate on a wire rack, turning every other day.
    

You may eat the cheese after just 2 days, but if you wait even two weeks, the taste will mature nicely.  The cheese will develop a nice yellowish rind

Sourdough Bagels ★★★

If you want bagels for the evening you have to start the process early in the morning.  With sourdough time is the key.  Do not rush especially during the proofing process.  The end result will be your reward.

 

For the sourdough starter

2 tbsp Sourdough

1/2 cup strong plain flour

1/3 cup filtered water

 

For Bagels

Sourdough starter 

1 kg strong plain white flour

20g salt

40g sugar

50g clarified butter

3 tbsp powdered milk

550ml water

Topping 

Egg yolk 

3 tbsp milk

Sesame Seeds or Poppy seeds

Method

1.  Put 2tbsp sourdough mix in a 750ml jar preferably with wide lid.  Add water and flour and using a tablespoon mix until mixture resembles a loose dough.  Cover and stand in a warm place for approximately 2-4hours or until it doubles in volume
2. In a 3litre container, add the sourdough starter and water and using a fork mix until the sourdough starter dissolves.
3. Add flour, salt, sugar, milk powder and butter then using a large metal spoon mix until a rough dough is formed.  Clip close the lid and wait for 10 minutes.
4. Using a dough scraper, scrape the dough from sides of container towards the centre, and turn the container as you do so.  It takes ten pulls towards the centre of the dough to make a complete turn. Cover lid and wait for another 10 minutes.
5. Repeat the process in point 4 for two more times.  The last pull and turn will result in an evenly, smooth and elastic dough.  Cover and let the dough proof for about 6 hours, or until it doubles in size.
6. Turn dough onto floured  surface, then using a  dough scraper, divide dough into 24 portions, or more if you prefer smaller sized bagels.
7. Shape into smooth balls as if making baps and press gently on each ball to flatten slightly.
8. Oil baking tray, take each ball of dough and press in your index finger in the middle to make a hole.  Using the both index fingers, pull from the centre and turning your fingers continuously, stretch to widen the middle hole.  You should have a seamless bagel
9. Place each bagel on baking tray leaving enough space from one another to proof.
10. Put trays in a cold oven with just light on and leave to proof for about 1.5 hours or until double in size.
11. Bring a large pot of water to boil, add 1 tsp salt.
12. Heat oven to 240c
    
13. Boil bagels 30 seconds on each side and lift with slotted spoon back to the oiled tray.  Put only few bagels at a time so that they will not stick to each other.
14. Brush bagels with egg and milk mixture and sprinkle poppy seeds, or sesame seeds or  leave plain.
    
15. Turn oven to 220c and bake for approximately 20-25 minutes until golden and sounds hollow when tapped from the bottom.
    

 Cooked bagels can be frozen then thawed and heated when needed.

Cranberry Cheese and Chocolate Cup Cakes

 These little devils will definitely ruin your Carb-Free Diet! Recipe makes 24 mini cakes.

 

Ingredients

150g Butter

1 cup caster sugar

4 eggs

150g ricotta cheese

2 1/2 Cups self raising Flour 

1 tsp ground cinnamon

1 tsp bicarbonate of soda

1/2 cup milk

1/2 cup cocoa powder

1/2 cup dried cranberries

1/2 cup chocolate chips

2 tbsp Tia Maria

pinch salt 

1.     Pre heat oven to 200c

2.    In a food mixer, using K beater,  cream butter and sugar till pale and fluffy

3.    Add all remaining ingredients mix for just 30 seconds till mixture resembles stiff cake mix.

4.    Using 75ml ice cream scoop, fill cup cakes and bake for 25-30 minutes

 

Culurgiones - Sardinian potato filled pasta

Don't be intimidated by the shape, it is a simple pinch one side then crimp to the other to reveal a beautiful wheat shaped pasta.  Recipe for Dough and Pasta is enough to make approximately 70 culurgiones.  Sauce is enough for 4 persons.  These are very filling pasta shapes, therefore for starters serve 6-8 culurgiones, and for main course serve 12-14.


For the dough

400g Plain 00 flour
300g Semola Flour
4 eggs
150ml water
1/2 tsp salt


For the Filling

1kg mashed potato
few strands of Saffron
3 heaped tbsp Grated Pecorino
Salt & Pepper to season

For the Sauce

150g maltese sausage
6 chopped sun dried tomatoes
1 tbsp butter
1 tbsp olive oil
few basil leaves
1/2cup pasta water
Grind of fresh Pepper
Grated pecorino to finish

Method

1. Prepare pasta by adding all ingredients in a food processor, and give short pulses until all combined
2. Transfer dough on a clean top, and knead until smooth
3. Wrap dough in cling film and refrigerate for at least 30 minutes
4. Prepare filling by adding all ingredients together in a large bowl
5. Using clean hands knead to activate the potato gluten until mixture resembles the gnocchi dough
6. Take 1/10th of the dough and pass through pasta machine until approx 1mm thick
7. Cut circles using 6cm diameter ring.
8. Put a walnut size of potato filling on to each pasta circle
9. Make 5 at a time and cover the pasta with cloth as it dries out. 
10. Take the pasta circle in one hand, using the other hand, pinch from side to side to form the culurgiones
11. Bring a pan of water to boil, add 1 tsp salt
12. Add fresh culurgiones and boil for just 5 minutes.
13. Heat frying pan and fry small knobs of maltese sausage in olive oil
14. Add chopped sun dried tomatoes
15. Lift Culurgiones from boiling water and add directly to frying pan.
16. Add pasta liquid and butter and toss
17. Toss for about 30 seconds, adding basil leaves at the last 10 seconds
18. Serve topped with grated pecorino cheese 
    

Pici al Pesto di Nocciole

Pici is a typical Tuscan pasta, shaped in the form of a thick Spaghetti.  They taste fabulously with ragu al cingiale, but summer is here and basil is in abundance.  Get hold of some Piedmontese hazelnuts and all around your table will be more than pleased to tuck in!

For Pesto

Large Bunch of Fresh basil

250g Raw, Shelled and Skinned Hazelnuts

3 Cloves Garlic

Salt and Fresh Ground Pepper

3 tablespoons Grated Parmesan

100ml Fresh cream

100ml olive oil

Juice of 1/2 lemon

For Pasta

500g Pici

1/2 tsp dried chilli flakes (optional) 

1 tbsp olive oil

Ground Fresh Pepper

For Garnish

Basil Leaves

Parmesan/Pecorino shavings

Olive oil

Pesto

1. Heat a non stick frying pan on medium heat, add hazelnuts and toast till lightly golden.  Keep turning the pan at all times to avoid burning.  Process takes about 5 minutes.  Cool slightly.
2. Add cooled hazelnuts to food processor, add crushed garlic and process till coarsely ground.
3. Add basil leaves, turn on machine again and process while pouring oil.
4. Add lemon juice and give few more pulses.
5. Add grated parmesan, salt and pepper and give few more pulses to combine.
6. Transfer mixture to clean jar, top with more olive oil so that surface will not discolour and refrigerate.  (keeps well for 2-3 months) 

Pasta  

1. Bring a large pan of water to boil, add 1 tsp salt, add pici and cook for about 15 minutes till just al dente.  
2. Drain but reserve 1 cup of pasta water.
3. Return pasta to pan, add two heaped tablespoons of pesto
4. Add cream
5. chilli flakes (if desired)
6. Mix well on low heat, loosening with reserved pasta liquid.
7. Serve with fresh basil leaves, parmesan shavings and drizzle of olive oil

Strozzapreti Rigati

I used a basic dough for ricotta gnocchi, but with a touch more flour to make a harder dough and easier to shape.  You can prepare these in advance and freeze uncooked. Recipe is enough for 4 generous main portions or 7-8 starters.

For the Dough

500g ricotta cheese
2 eggs
1 tsp fresh thyme
grated nutmeg
250g Semola flour
250g Plain Flour
1/2 tsp salt

For the Sauce 

3 San Marzano Tomatoes
Fresh Basil
Olive oil
Salt and pepper
Grated Pecorino or Parmeggiano Cheese

1. Process ricotta, eggs, thyme and salt in a food processor till creamy
2. Add mixture to a large bowl and add flours
3. Knead flour till dough ball forms. (as not all flours absorb the same, quantity may vary a little.
4. Divide dough into ten pieces
5. Roll each piece to long rope approximately 1cm thick
6. Cut each roll into small 1cm pieces, as you do for gnocchi
7. Take each piece and roll it under your palm on top of flat surface or else on a gnocchi board to have the 'Rigate' effect
8. Place each strozzapreti on a floured tray 

Bring a large pan of water to boil, add  1 tsp sea salt  and boil strozzapreti for just 4 minutes, till just al dente. (fresh pasta takes much less to cook and normally floats when about to be ready)

Meanwhile, heat olive oil in a large pan, add chopped tomatoes, season well and cook for just 2 minutes.  Using a slotted spoon lift strozzapreti from boiling water and add directly to sauce.  Add basil leaves, toss and serve.  Sprinkle pecorino or parmeggiano.

Perfect Hobza Sourdough bread

This is the closest I got to a Maltese loaf of bread... a crunchy bottom and crispy top with that sourdough flavour.  I am from Qormi, the village known for the best bakers in Malta,  and I can still remember the streets filled with scents of baked flours from my childhood!  We had three wood oven bakers in our street alone baking fresh bread from early in the morning till late at night.  Sundays was the best! as around 11.00am the smell will be mixed with that of baked potatoes and fennel seed! Nearly everyone took dishes of meat and potatoes to the baker, to save energy and improve the flavour! Follow the steps carefully but once you repeat it will become as simple as anything!

Quantities are enough to make 1 large loaf or 2 medium loaves.

600g strong plain white flour

11g salt

80g Levain

365g Water (filtered)

1. Put water and levain together in a large glass bowl and whisk until levain has completely dissolved
2. Sift flour into a size smaller glass bowl, add salt and mix dry ingredients well
3. Tip flour into water and levain mixture then using one hand make circular movements until the flour absorbs all the liquid.  Keep hand in the form of a crab all the time, do not knead at this stage.  Clean the dirty hand with the clean hand and cover the scruffy looking mixture with the small glass bowl.  ( large bowl at the bottom holding the dough, smaller bowl used as a dome cover on top). Stand for 10 minutes in a warm place away from direct sunlight.
4. After 10 minutes, uncover and take a small portion of the dough from outer edge and pull it to the centre and press. Turn bowl slightly clockwise and repeat pulling the dough from out to the centre until you do a complete circle.  Should take from 8-10 pulls and push movements.  Gather the dough and turn upside down.  Cover again and stand for 10 minutes
5. After 10 minutes repeat the pull from outer dough and pressing to centre of dough process.
   
     Always using the imaginary 8 -10 sections of the dough, turning the bowl clockwise to the next section.  Turn the ball of dough upside after you finish with the pulling and pushing. Cover dough with the smaller glass bowl again and rest for 10 mins.
6. Uncover dough, and you should realise that now, gluten has relaxed and the dough is becoming more silky and smooth. Repeat step 5 again, turn dough upside down and it should be smooth and lump free.  Cover and let it prove for approximately 6 - 24 hours depending on the room temperature.  ( if dough is still lumpy, then wait another 10 minutes, and repeat for the 4th time the pulling and pressing process of step 5)
7. When dough doubles in size, turn it onto a floured surface, divide into two portions  or more for smaller baps, and knead to form round loaf.
8. Line baking sheet with baking paper.  Arrange loaves on the baking tray leaving enough room to grow.
   
     Sift over some flour then cover first with a plastic sheet, then with a cloth and leave to prove till double in bulk. (process may take from 2.5hours to 6 hours)
9. Heat the oven to 220C.
10. Uncover loaves, then score tops with sharp knife, and transfer to pre heated oven.  Close oven door and turn temperature down to 210c
11. Bake until turn into dark golden colour and sound hollow when tapped from the bottom. (Approx 30-45 minutes)
12. Cool bread on wire rack and enjoy warm with olive oil or butter! 

Note:  To manage fresh bread making in a very busy schedule, I always prepare steps 1-6 in the evening, then steps 7-12 in the morning.  Or else, I delay the second proving by transferring the formed baps to the fridge for a slow proving (6-8 Hours) and take out just 1 hour before I bake.

3 Meat Paella

Paella was created for busy women like me for a mid-week special!  It is a one dish wonder, prepared within an hour and full of goodness.  This recipe has the usual base of onions, garlic, celery, carrot and tomatoes, with different meats as protein. Serves 4 people and can be forked from the same dish. I suggest it should be washed down with some Shiraz!   

1 1/4 cup Paella Rice (short grain)

1 onion finely chopped

2 Clove Garlic crushed

1 Celery stick finely chopped

1 Carrot Finely Chopped

1 tbsp olive oil

50g Streaky Bacon chopped

150g Chicken Breast cut into small cubes

150g Beef Sirloin/Rib Eye Chopped

150g Pork Neck Chopped

1tsp Paprika

2 1/2 cup Chicken Stock (or 1 chicken stock cube diluted in water)

500g Tomato Polpa

1/2 tsp Chopped fresh Rosemary or 1 tsp fresh oregano

1 tsp Honey

1 tbsp Olive oil extra

Garnish - 1 tbsp Flaked Almonds or Chopped Hazelnuts

1. Peel and wash all vegetables and prepare as suggested.
2. Prepare all meats including bacon as suggested and set aside
3. Dissolve the stock cube in 2 1/2 cup boiling water (or use prepared chicken stock)
4. Heat Paella dish (approx 30cm) over low heat
5. Add 1 tbsp olive oil, onions, garlic, celery, carrot and bacon and give a stir to mix all ingredients.  Stir from time to time to fry gently until the onion turns translucent and bacon catches some colour.
6. Add chopped beef and pork in the center and fry for approx 5 minutes with the other ingredients already in the dish until lightly browned.  Important to have all meats at room temperature to avoid having water oozing out.
7. Sprinkle Paprika over meats and give a stir and continue to fry over low heat.
8. Wash the rice 3-4 times and drain well, then set aside
9. Turn on the oven to 200°c
10. Add tomato pulp to paella dish, and give a stir, cook until the sauce boils.
11. Add water, honey and chopped fresh herbs, stir and cook until it bubbles again.
12. Scatter rice over the whole paella dish, and give just two stirs.  (do not stir too much as this is not a risotto)
13. Dot the paella with chicken cubes and quickly transfer the dish to the pre heated oven.  Cook for 15 minutes until all liquid has been nearly absorbed.
14. Sprinkle flaked almonds over the top and continue to bake for further  5 minutes until a small crust forms at the side.
15. Take out from the oven, drizzle with some olive oil and serve immediately.

If you want to serve paella for guests, prepare until step 11 then bring back sauce to boil and continue with the remaining steps, allowing 25 minutes to serving.

Christmas Log

This is one of our Christmas/all year favourite slice!  Few years ago I discovered the addition of Turkish Halva (Helwa tat-Tork) which makes this dark luscious slice even more delicious!  Quantities make 1x40cm log and a smaller roll of approx 15cm which disappear before the day is out.

Ingredients

180g Crushed Malt Biscuits (Morning Coffee)

300g Crushed Roasted Hazel Nuts

80g Whole Roasted Hazel Nuts

150g Turkish Halva

397g can sweetened condensed milk

50g cocoa powder

75g Icing Sugar

40ml Kahlua or other Coffee Liquor

Topping 

300g Nutella

Extra Icing Sugar for Dusting

Add dry ingredients in a large mixing bowl.  Using a fork crush the turkish halva leaving some bits the size of a hazelnut.  Stir the ingredients to have a combined mix.  Add condensed milk and Kahlua, then using a metal spoon stir the mixture slowly to obtain a stiff paste.  Spoon mixture over a grease proof paper, then fold over the paper to form a roll approximately 40cm long and 7cm diameter.

Transfer the log to serving plate.  Using the back of a spoon cover the roll with Nutella to create a rough bark effect.  Chill for about 2 hours then dust with icing sugar.  Chill overnight before serving.

Log keeps well in the fridge for up to three weeks but I wonder if it will last that long!

Pistachio Filo Swirl

This Coffee time treat is very similar to Baklava, but instead of using almonds I used Bronte Pistachio.  Bronte is an Etna region where this nut grows in abundance.  Like many nuts, the season for Pistachios starts in September until the end of October.   The shrub is delicately described as 'the ugliest of all' by my dear friend Ciccio who owns with his brother Luciano, Agriturismo Da Marianna in the Nebroidi area of Randazzo,  yet another Etna Region, famous for the 'Castrato' ... the best Lamb I ever tasted!  Quantities are enough to make a 12 inch swirl.

8 Filo Sheets (normal frozen packet)
150g butter melted
400g Ground Pistachios
250g Sugar
1 tbsp ground rice
2 tbsp mandarin liquor
3 egg whites
1 tsp grated orange rind

100ml water
100g sugar
2 heaped tbsp honey
few whole pistachios

In a food processor, add nuts, 250g sugar, grated orange rind, rice flour, egg whites and liquor.  Give few pulses until a rough paste is formed.

Brush 12inch round baking with melted butter. Pre heat oven to 180c

Open two filo sheets next to each other over a marble kitchen top.  The short sides overlapping by 1 inch.  Brush generously with melted butter. Place two more sheets over and brush again with melted butter. Take spoonfuls of half the pistachio mixture and carefully place along the  end (closest to you) of the filo sheets. Roll the Filo sheets enclosing the mixture to form something that resembles a 1 inch thick long rope. Take one end of the 'rope' and form a swirl.  Transfer immediately to the center of brushed baking dish.

Repeat the process with the remaining Filo Sheets and filling, then continue to go around the swirl snugging it tightly in the dish.

Brush top with the remaining butter then bake for approximately 30-40 minutes until lightly golden.

Meanwhile, make the stock syrup by bring to boil over medium heat water, sugar and honey.  Increase heat to rapid boil for just 30 seconds and turn off heat.

When Pistachio Swirl is lightly golden, remove from oven sprinkle over few whole pistachios then pour over the syrup.  Return to oven and cook further until a rich golden colour is obtained.

Leave to cool completely before serving, and you can dust with a little icing sugar to give it a dramatic look!