TWD - Cottage Cheese Biscuits

This week's Tuesday with Dorie recipe is Cottage Cheese Biscuits - aka scones.  As the name suggests, these scones contain cottage cheese.  It is meant to give them tang, but I couldn't really detect it. 

 Regardless, this is a nice scone recipe.  They tasted fine the next day without reheating.  I topped mine with jam and cheese, as shown.  

I'd happily  make this recipe again.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Avocado Chocolate Mousse

 I have finally tried making Avocado Chocolate Mousse. I used this recipe by Chocolate Covered Katie.

The verdict - it is ok, and you can’t taste the avocado. However, it doesn’t beat the version made with cream for me.

Raspberry Marshmallow Slice

 If you love marshmallow and raspberries, I found a great recipe on the Woolworths website for you to make.  It is Raspberry Marshmallow Slice.  A biscuit base is topped with a jammy raspberry mixture (or I am sure you could sub in raspberry jam), and topped with marshmallow.  The top is then decorated with swirls of melted chocolate.

To make this slice, you will need:

Base

1 packet chocolate coated Scotch Finger (shortbread) biscuits

 1/2 cup dessicated coconut

120g melted butter

Raspberry layer

375g fresh or frozen raspberries

1/4 cup cornflour

1/4 cup sifted icing sugar

Marshmallow

2 teaspoons powdered gelatin

3/4 cup granulated sugar

3/4 cup sifted icing sugar

50g chocolate, melted, for decoration

For the base, line a 20cm x 30cm slice tin with baking paper.  Put the biscuits into a food processor and whizz into fine crumbs.  Add the coconut and melted butter and pulse until combined.  Press the mixture into the base of the lined tin and refrigerate while you make the topping.

For the raspberry layer, mash the raspberries and put into a small saucepan.  Add the sugar and cornflour and stir the mixture over low heat for 5 minutes or until the raspberries become glossy.  Remove from the heat and allow to cool while you make the marshmallow.

For the marshmallow, put 3/4 cup water into a small saucepan and sprinkle over the gelatine.  Allow to stand for 5 minutes.  Whisk with a fork to combine.

Add the granulated sugar to the gelatine mixture and place on the stove.  Stir over low heat until the sugar dissolves, then turn up the heat to medium and stir over the heat until the mixture boils and thickens, ~ 5 minutes.

Pour the gelatine mixture into a heat proof bowl and allow to cool for 5 minutes.  Add the icing sugar, then beat the mixture until thick, white and glossy.

Spread the raspberry mixture over the chilled biscuit base, then working quickly, pour over the marshmallow topping and spread evenly over the top of the raspberry layer with a metal spatula.  Allow to set before piping or drizzling melted chocolate over the top of the slice.

Once the chocolate has set, cut the slice into squares, and enjoy! 

  

TWD - Almond Crackle Cookies

 This week’s Tuesday with Dorie recipe is almond crackle cookies. They are comprised of just flaked almonds, egg and sugar.

They are just delicious and so easy to make. I made mine in muffin tins because they are spreaders.

To see what everyone else made this week and their thoughts on it, visit the LYL section of the TWD website.

TWD - Riviera Lemon Tart

 This week’s Tuesday with Dorie recipe is Riviera Lemon Tart. It is simply citrussy goodness.

The beauty of this tart is that the dough is simply pressed into the tart pan - no rolling required.

And it tastes great!!!

To see what everyone else made this week, visit the LYL section of the TWD website.

WWDH - Spiced Almond Roasted Chicken

This week’s Wednesday with Donna Hay recipe is Spiced Almond Roasted Chicken. 

This recipe involves coating chicken breasts, chickpeas, currants and almonds with a mixture of olive oil, honey, cumin, cinnamon and lemon, and tossing in some crumbled feta before roasting in a hot oven.

I halved the chickpeas and feta used, as the recipe amounts seemed a little too much for me.

 I served mine with chilli roasted broccoli and boiled frozen veg.

This was an easy, tasty dish that I’d happily make again.

To see some other Donna Hay dishes, visit Kayte at Grandma’s Kitchen Table, and Margaret at Tea and Scones.

TWD - Espresso Chocolate Sables

 This week’s Tuesday with Dorie recipe is Espresso Chocolate Sables. These are sandy shortbreads containing chocolate and coffee, made by Dorie’s muffin tin method.

As you can see, these didn’t work out for me. They stuck to the tin and were reduced to rubble when I tried to get them out. It was delicious rubble, but not really useful as a cookie.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

WWDH - Chocolate Brownies

 For Wednesday with Donna Hay this week, I present Chocolate Brownies from Modern Classics Book 2. The recipe is also available online here.

This is a pretty straight forward brownie recipe with no fancy strings attached. 

I made mine with gluten free flour to share with friends.

They were good - not the best brownie recipe I have ever made, but serviceable and easy.

To see some other Donna Hay dishes, visit Kayte at Grandma’s Kitchen Table, and Margaret at Tea and Scones.