Figs in Blankets/ Figs in Pigs

There are just too many catchy names (mainly provided by my imaginative Pops in Law) for these little beauties, a yummers combination of flavours and textures; it's the sweet and salty, crispy and oozy together that does something magic.

They are simply figs stuffed with mozzarella and wrapped in parma ham. Baked at gas 7 for 20mins.

These were served with rocket and a balsamic reduction- Yummers.

(Enough pictures of the figs? I just really love the figs. Tasty and photogenic- too good to be true)

Chocolate and Almond Biscotti

These are so yummy, can be squidgy on the inside and crunchy on the outside or crisp and crunchy all the way through for dunking into strong espresso. Yummers.

I'm a fan of under-cooking these, they end up not unlike brownie but with a munchiness....

Mix together 200g Plain Flour, 60g Cocoa, 150g Caster Sugar, 60g Dark Choc (either grated or blitzed to a chunky powder), 3/4 tsp Baking Powder, 1/2 tsp Salt, 1 tsp Vanilla Extract, 100g Blanched Almonds, 3 Med Eggs. This will make a craggy stiff dough. Don't over mix- craggy is good (the ones in the picture have been too mixed and look too neat on their crust). Roll this roughly into two sausages, glaze with 1 Egg Yolk mixed with 1 tbsp Milk, and bake at gas 4 for 25mins.

Allow to cool a little before cutting into slices (thick slices will make a brownie-ish texture, thinner slices will make a crunchier product). Lay the slices out on a baking tray and dry out a little more (roughly 15mins at gas 3 turning once).

I've drizzled these with a little melted white choc for a bit of extra razmatazz- yet another Scoffin Filler brought to you from the Hungry Kitchen.

Chilly Chilli Oil

"Give your curries a kick start." Another gift for some lucky recipient from the Hungry Kitchen.

The oil has been delicately infused by gently heating some olive oil (this bottle is about 350ml) with some chillis (de-seeded and halved), a couple of bay leaves and a few peppercorns, then leaving to steep for a couple of days.

We had a veg stir fry with this, it gave a lovely background heat without being too overpowering, very good for folks like me who don't like to come across a big ol' hunk of chilli but don't mind a subtle chilli heat.

Also made a few bottles of thyme oil using a similar method. Yummers.

Another in the series of Scoffing Fillers.

Pepparkakor.

A dainty adornment to any tasteful tree, strung on white and red ribbons, unstated elegance eh?

Scoffing Fillers!

A treat selection of Dark Chocolate Dipped Griottine Cherries, Chocolate and Almond Biscotti and Amaretto Truffles. Wouldn't you be pleased to find this under the tree?

Beautiful ceramics from Jules, their shop is in Hebden Bridge run by some very lovely ladies, although their internet business is taking off so check them out at http://www.juleschina.co.uk/jules.cgi. Fab stuff. Make sure you only go there on pay day, very very easy to spend lots of dosh, its very inspiring stuff.

Proof of God?

When food looks this beautiful you have to ask.

My dodgy (very dodgy actually, gets worse each time I look at it, but I've eaten the damn thing now so no chance to re take the photo) photography skills don't do this justice at all (not even a bit).

Harvested the rest of my red cabbages today, before the frosts do their worst.

Now safely stored in the cellar to be braised on Christmas day, with an onion, a pear and some cider. Yummers.

Army of Truffles.

Frost on the Sprouts

I'm told sprouts need a frost before eating to improve their flavour... However, they also need to get big enough to eat.

Dreaming of home grown sprouts for Christmas Dinner (grown from seed too- very proud), maybe a new cutting edge nouveau cuisine version of miniature sprouts?

Did someone say truffles?

Yes- Truffles. Yum.
Simple but so so delicious.
Melt 500g dark Chocolate, add 150ml Double Cream and a good splosh of alcohol (i've used Amaretto this time but Cointreau is another personal favourite). Stir really well until a thick glossy beautiful goo is created. Leave at room temp to set. Take teaspoonfuls of mix, roll into balls and roll in cocoa. if you have time on your hands and don't mind getting sticky, these could also be rolled in more melted choc for a munchy coating. Yummers. (Recipe courtesy of MBS http://matthewbenson-smith.blogspot.com/)

Fudge.

This has got to be one of my all time favourites things to cook, such a crowd pleaser too.
Over a very low heat bring 1lb Sugar, 1 Can Evaporated Milk and 3oz Butter to a slow boil and stir continuously ( or very nearly continuously, as much as your arm/ patience can take) until 'soft ball' is achieved. This can take quite a long time, probably nearly an hour- the effort is very much worth it though. Remove from the heat and beat the fudge as it cools until crystals start to form (this can also be quite hard work, so keep a helpful husband/ friend/ nieghbour to hand to share the burden), then pour into a greased tin and leave until completely cold to set. Then cut into pieces and give to all your friends!! Or make new friends by giving to people you've never met before. Yum!

10 (plus 1!) Days

So, a day later than scheduled, I have made the much awaited, surprisingly enormous, famous 10 day friendship cake... the house full of the smell of cinnamon and butter.
The mix being much much bigger than any roasting dish I own or will fit into my oven, I have opted instead to fill three springform cake tins.
I could post the recipe but I think you should wait until one special day you're given one by the friend of a lifetime!! (Or you could start your own to pass on- there are some recipes around on line.)

This cake has given me the idea of making ginger beer, something my folks used to do back in the good/bad ol' days (depends who you ask).... a similar process of growing a yeast, ginger and sugar culture which can again be passed on between friends (many tales of exploding bottles, have been strongly advised to use plastic bottles, there wasn't so many plastic bottles around in my folks' day- apparently!) Any suggestions of good ginger beer recipes?