Fancy a tea-time treat? How about these bite-sized Amaretto Almond Biscuits which the Girls Around Town and guest Cathy Bramley enjoyed on the show this morning?
Made by June using the recipe from Cathy’s new book The Lemon Tree Café, they’re easy to prepare, pretty to look at and simply delicious – and they’re gluten-free too…
If you don’t have any Amaretto, you can replace it with milk – or you could just use this as an excuse to go out and buy a bottle!
The paperback edition of The Lemon Tree Café will be published on Thursday 24 August and is available now for pre-order from The Bookcase in Lowdham.
Amaretto Almond Biscuits
Cathy’s Amaretto Almond Biscuits
Makes 25 – Time 20 minutes
- 3 egg whites
- 1 tablespoon Amaretto (or substitute milk if you don’t have Amaretto)
- 150gm ground almonds
- 150gm caster sugar
- 25 whole almonds
- Pre-heat the oven to 2000C (1800C fan oven / gas mark 6 / 4000F). Line a baking tray with greaseproof paper.
- Whisk the egg whites until frothy. Very gently, fold in 1/3 each of the ground almonds and sugar. Pour in the Amaretto (or milk), then add the remaining almonds and sugar.
- Take a teaspoon of the mixture and drop it onto the baking tray, using a second teaspoon to push it, leaving at least 3cms between each biscuit. Top each one with an almond.
- Bake for 10-12 minutes – they should be golden brown but still have some ‘give’ as they will crisp up as they cool.
- Leave on the tray to cool and store in an airtight tin.
You’ve supped the soup, scoffed the stew – now what’s for afters?
The third recipe from Lisa Holloway on Sunday’s show of course, because no meal is complete without a perfect pud!!
And the added bonus – minimal washing up afterwards because it’s a one-bowl cake…
Warm Ginger and Plum Cake
- 6 large or about 8 small ripe plums, halved and stoned
- 280g jar stem ginger in syrup
- Handful of pecans or toasted flaked almonds
- 114g self raising flour
- 1 level teaspoon baking powder
- 114g soft butter
- 114g muscavado sugar
- 2 large or 3 small eggs
- Line a deep, loose-bottomed sponge tin with a non-stick cake tin liner and heat the oven to 325F/170C/Gas mark 3.
- Arrange the plums on the bottom of the cake liner, round sides up, then place the nuts in between the plums.
- Blitz the stem ginger in syrup until smooth, then add to all the cake ingredients in a bowl. With an electric whisk, beat well on high for about a minute until thoroughly blended – you don’t want this mixture too wet.
- Pour the cake mix over the plums and nuts, smooth the top and bake in the centre of the oven until firm. You might need to cover with foil and leave a little longer in the oven if not fully cooked.
- Test the sponge with a skewer – when it comes out clean, it’s ready. Leave in the tin to cool slightly,
- Then tip out onto a cake stand so the top is a beautiful pattern of glossy plums with the nuts in between.
- Serve warm with ice cream, yogurt or thick double cream.
When it comes to comfort food, nothing beats a hearty stew – just the thing for chilly winter evenings…
Here’s the recipe Lisa Holloway shared on Sunday’s show; served with creamy mashed potatoes and cavalo nero, this will have family and friends queuing up for seconds!
Oh and by the way, if you want recipes for the other two courses, just follow these links for the Celeriac Soup and the Warm Ginger and Plum Pudding…
Winter Venison and Beef Stew
- Olive oil
- 900g stewing venison, cut into large cubes
- 200g chuck beef
- 4-6 sticks celery
- 300g fresh or frozen cranberries
- Zest of 2 large oranges, finely sliced
- 350g shallots
- 600ml beef stock
- Large glass red wine
- Large glass port
- 3 cloves garlic
- 1 tablespoon wholegrain mustard
- 2 level teaspoons plain flour
- 2 teaspoons ground mace
- Salt and pepper
- Fresh oregano (dried if you can’t get fresh)
- 2-3 bay leaves
- The day before, put the beef and venison in a plastic bag with the flour, mace, salt, pepper and herbs. Mix thoroughly and leave overnight in the fridge.
- Heat the olive oil in a large pan and brown the seasoned and floured beef gently. Transfer to a casserole dish. Add the onions, garlic and celery to the pan and sauté for 5 minutes, then add the wine, port and mustard. Bring to the boil and reduce for 5 minutes, then pour into the casserole, over the beef. Add the stock and half of the cranberries.
- Cover and cook slowly and gently for about 2-3 hours at 180C/375F/Gas mark 4, until the meat is very tender.
- Add the remaining cranberries and orange zest 15 minutes before the end of the cooking time, stirring in well.