The Aproneers Biscotti - A Crunchy Creation from The Gifted Ingredient

I have just created this crunchy little biscotti for the Aproneers lookout for it when you order a coffee in store. A sweet Pistachio, Cranberry and Chocolate crunch.

 What you need....


2 cups plain flour
2 tsp baking powder
2 tbsp dutch cocoa 
3/4 cup castor sugar
1 cup dried cranberries
1 cup pistachio nuts
1 1/2 tbsp orange zest
1 tsp vanilla extract
3 eggs
 

Make it happen....


1. Biscotti is quick and uncomplicated to make, simply mix the dry ingredients and add the eggs, mixing to form a dough. 
2. Kneed well on a floured surface and shape into logs.
3. Bake at 160c for 30 min. 
4. Give the biscotti a tap, if it sounds hollow it's ready. 
4. Cool on the trays. 
5. Slice thinly using a bread knife, lay each piece on a baking tray and return to the oven for a further 6 minuets.
Cool on trays, store in an air tight container for up to one week.  

Yum, so crisp and thin this is perfect beside the moorish coffee at the Aproneers.


K

Cha Cha Cha Muddy Cointreau Cake

Kylie Kwong today - Saturday! 10am

To celebrate the first Aproneers store in Lindisfarne, we have decided to put on a big day that celebrates the amazing quality of food around us. With the help of local sustainable fisherman Mark Eather, Kylie Kwong will be in store at 10am to officially open and cut The Aproneers cake that has been donated to us by local baker and all round lovely lady - Kylie Cashion.

Just dropped off my Cha Cha Cha Muddy Cointreau Cake - Hope you all like it - Yum!

Garden Figs with Basil and Bresaola

I am such a fan of our local Italian Pantry, always walking out with an armful and beautiful produce. Married with my own autumn figs this dish is so simple and inspires lazy afternoon eating and quaffing.

  
 
What you need....

200g Bresaola (cured beef)
4 fresh figs
10 balsamic pickled onions
1 handful of basil
lemon infused olive oil
flat bread to serve

 

Make it happen....

1. Lay the bresaola out on your platter of choice, slightly overlapping.

2. Wash and quarter the figs, place randomly on the platter.

3. Top the platter with the onions and sprinkle with the basil leaves, roughly torn.

4. Drizzle generously with the olive oil.

5. Toast the flat bread and serve immediately.

   

Sweet figs, acidic onions and salty beef with a hit of lemon at end that lingers on the tongue - give it a go you wont be disappointed.

K
 

The Aproneers and The Gifted Ingredient

The gifted ingredient is about to embark on a new venture with The Aproneers  - Real + Sustainable + Food.

Supplying seasonal Cakes and slices for the coffee drinkers of the Eastern Shore of Hobart, the gifted ingredient is proud to support the Aproneers values and ethos.

It really will be great to have a local pantry of such high standards and ideas - some great forward thinking.

Look out for my Ginger and Pear cake in store.

 K