Giant Bourbon biscuit

How amazing is this giant Bourbon biscuit? If you love classic chocolate Bourbon biscuits then you really have to make this showstopping version. This giant biscuit is sure to turn a few heads when it comes to serving. It's so simple to make too, taking only 10 mins to prepare and 20 mins to cook. Made with a classic chocolate biscuit recipe and filled with a rich, Bourbon infused chocolate spread, this biscuit is definitely one of a kind.

Ingredients

250g butter

125g caster sugar

375g plain flour

6tbsp cocoa powder

1 1/2 tsp bicarbonate soda

 

Method

1.Preheat the oven 180C, gas 4. Grease and line two 16cm x 26cm baking trays with greaseproof paper.

2. Cream the butter and sugar together in a large mixing bowl. Add the rest of the ingredients and bring together with clean hands to form a dough.

3. Cut the dough in half and roll out each to make a large rectangular shape to fit the tins. Put each biscuit into the trays and using letter cutters decorate each as a Bourbon biscuit. Bake in the oven for 20 mins.

4. Leave to cool before removing from the baking trays – use the greaseproof paper to help slide the biscuits off of the trays onto a wire rack.

5. To assemble the giant biscuit, carefully spread one biscuit with the spread and place the second biscuit on top.

Omelette recipe with a goat’s cheese twist

Tired of the usual omelette recipe? Not any more. Your go-to 'I-don't-know-what-to-eat-for-dinner' dish is livened up with some goat's cheese.

Ready in 10 minutes 

Cooking time 5 minutes

 

Prep time 5 minutes 

 

Serves 1 person

 

Ingredients

 

3 eggs

 

Handful fresh chives, finely chopped 

 

½ tbsp olive oil

 

30g goat's cheese

 

 

Method

 

1. Whisk the eggs until well combined. Add the chives and season with black pepper. 

 

2. Place the oil in a small omelette pan over a medium heat. When the pan is hot, pour in the eggs. Swirl the pan gently over the heat to ensure the base of the pan is coated evenly. Use a spatula to slowly push the uncooked mixture to the edges. 

 

3. When the omelette starts to set on the bottom, sprinkle over the goat’s cheese. Leave until almost entirely set, then fold over in the pan and slide on to a plate. Serve with a cherry tomato salad.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Absolute Best Bolognese Sauce Recipe

If you are looking for something special to makefor Valentine’s Day this weekend, I highly recommend this Bolognese Sauce recipe.

In true Marcella Hazan fashion, this classic Italian recipe tastes like so much more than your average at-home pasta dish. Every single time I make this for guests and friends, they marvel over every bite – really, you made this? It’s that good..

Serves 6

Ingredients:

1/2 cup chopped yellow onion
2 tablespoons olive oil
3 tablespoons butter, divided
1 stalk celery, chopped
2 large carrot, chopped
3/4 pound ground lean beef
salt and freshly ground pepper
1 cup dry white wine
1/2 cup whole milk
pinch of ground nutmeg
2 cups canned Italian whole plum tomatoes, chopped, with their juice
1 lb pasta (traditionally tagliatelle, but fettuccine and spaghetti work too)

Step 1:

In a Dutch oven, or large heavy bottomed pot, heat the butter and olive oil over medium heat. Add the onion and sauté until translucent. Add the celery and carrot and sauté for an additional 2 minutes.

Step 2:

Add the ground beef, using a fork or spatula to crumble it as you stir. Add 1/2 teaspoon salt and cook meat just until it is no longer pink.

Step 3:

Add the wine and increase heat to medium-high. Let the wine simmer until it has evaporated completely.

Step 4:

Add the milk and a pinch of nutmeg. Reduce heat to medium and let the milk simmer until it has evaporated completely.

Step 5:

Add the tomatoes and stir until thoroughly mixed. When the tomatoes begin to bubble, reduce heat to the lowest simmer and cook uncovered for at least 3 hours, but optimally 5 hours. Stir occasionally during the cooking process. If you keep it on the lowest possible simmer, you shouldn't need to add any more liquid. If, however, it starts to stick, add a few tablespoons of water, but make sure no water is left at the end of the cooking time. Taste and adjust salt if necessary.

Step 6:

Serve over cooked pasta, tossed with a teaspoon or two of butter. Top generously with freshly grated Parmesan.