Crispy Almond Tuile Biscuits #nutty #foodporn

These Crispy Almond Tuile Biscuits are the perfect accompaniment for a cup of tea or coffee. Their light nutty texture makes it impossible to stop at one. This recipe makes a huge batch, buy if placed in an airtight container they will stay fresh and crispy for weeks. 

Ingredients:
 
180g Butter, melted and cooled
280g Caster Sugar
8 Egg Whites
200g Plain Flour
80g Ground Almond Meal
400-500g Flaked Almonds
1 teaspoon Vanilla Extract
1/2 teaspoon Salt

Method: 

In a clean bowl, beat egg whites on high spreed for 5 minutes. 
Add sugar, salt and vanilla, beat until peaks form.
Pour melt butter into egg white, mix well.
Sift flour, ground almond meal and almond flakes into the mixture.

Fold ingredients together gently with a spatula

Mix gently with spatula. 
Place into the fridge for 1-2 hours.
Preheat the oven to 150C
Place the baking paper on cookie trays.  
Spoon with 2 spoons onto baking sheets allowing room for the biscuits to spread.
Flatten out with spoon and with wet finges spread evenly.
Bake at 150C for 20 minutes or until golden brown. The longer the baking time the more crispy the biscuits. I baked about 25 minutes as I put 2 trays together.
Cool biscuits on a rack and place into the tin/container. Can keep up to 1 month.
Makes about 40 depending upon the size.




Tips:

Spread thinly on baking paper

 

• To save time, pour the mixture into the trays, spread thinly with spatula, bake a little longer until golden brown. Break into bite size pieces after cooling down.

• Immediately after removing from oven, roll the biscuits over the rolling pin or a bottle to make different shapes. These can be filled and decorated to serve as a dessert and serve with ice cream.

Contact: lee.leehocklai@gmail.com

 

Paella #Spanishcooking #rice

Paella is a traditional Spanish dish which is easy to make. Simply use any type of rice, seafood or meat in combination to prepare a delicious meal. I love seafood and I have used some local fresh seafood to cook this dish. The end result is a stunning combination of flavours, textures, and aromas.

Ingredients:


2 cups  Arborio rice
4.5 cups Fish/Chicken Stock
2 cloves Garlic, chopped finely
1 Onion, diced
2 large Tomato, diced
1/2 Red Capsicum, diced
2/3 cup Green Peas
1/2 kg large Prawns
1/2 kg Shrimp
1 cup Calamari Rings
1 cup Mussels, cleaned and beard off
2/3 cup Clams
1/2 cup White Wine
1 tablespoon Smoked Paprika
Pinch of Saffron Threads
1/4 cup Flat Leaf Parsley, chopped

1/3 cup Olive Oil
Salt and Pepper
1 lemon, cut into wedges

Method:

Heat the oven to 180C.
Add saffron threads to 1/2 cup of fish/chicken stock in microwave for 3 minutes.
Heat the paella pan with olive oil on medium-high heat.
Stir fry onion and garlic until little brown. Add tomato, capsicum cook for another 3-5 minutes.
Add the rice, paprika into the pan and cook for several minutes.
Add white wine and cook 2 minutes. 
Add all the stock and bring it to boil.
Add prawn, shrimp, calamari salt and pepper, stir well and cook for 15 minutes on medium heat. 
****You cannot stir the Paella anymore after this step.
When the stock has reduced sufficiently, place mussels, clams, peas on the top. 
Cover with aluminium foil and put into the oven for 10 minutes.

Add chopped parsley and lemon wedges to serve.
Serves 4-6 people







Tips:

• Add some ground turmeric to make the rice rich and colourful

• If you do not have a paella pan, use any normal pan that can be places into the oven, or simply pour into a baking dish for the last 10 minutes.