2012 best bits

Just a few homemade highlights from last year...Here's to 2013!

Vegetarian cottage pie

Japanese beef and mirin sauce

Homemade fish cakes with broccoli and salmon

Chinese Almond cookies

Gingerbread butterfly biscuits

Pizza dough

Paella and chicken wings

Savoury muffins with bacon

Chinese soy sauce chicken

Watercress, onion, mozzarella and egg pizza.

Chinese breakfast: congee and savoury churros.

Chinese Almond Cookies

• To make 24 cookies:
• 170g sifted all-purpose flour
• 100g white sugar
• 1g baking soda
• 2g salt
• 100g lard or margarine
• 1 egg
• 3ml (or to your liking) almond extract
• 24 almonds

1. Sift the flour, sugar, baking soda and salt together into a bowl. Cut in the lard or margarine (I used margarine in this instance) until mixture sticks. Add the egg (I ended up using the 1 whole egg and some water) and almond extract - I only put in 1 teaspoon, but on tasting, don't be scared to put a bit more. Mix well.
2. Roll dough into 1 inch balls. Set them 2 inches apart on a baking sheet. Place an almond on top of each cookie and press down to flatten slightly.
3. Bake in a pre-heated 325 degrees F (165 degrees C) oven for 15-18 minutes. They will seem like they are under-cooked when you take them out of the oven, but this gives a more chewy taste, leave in longer if you prefer a bit of a crunch.  Cool on rack.
4. Voila!  Scrumptious cookies to nibble at!

Cookery Book News: Squires Kitchen Guide to Iced Flowers

Squires Kitchen Guide to Iced Flowers by Ceri DD Griffiths...piped and stencilled sugar flowers for cakes, cookies and desserts.

The author, Ceri DD Griffiths trained as a Master Baker and Confectioner at the South Glamorgan Institute of Higher Education. After three years of study he achieved his City & Guilds certification, obtaining distinctions for all cake decoration and design qualifications. Ceri’s creations won several categories and acknowledgements at competition level.

This September, Ceri will be releasing his new title; Squires Kitchen’s Guide to Iced Flowers (RRP £12.99). This guide is the perfect introduction to creating floral designs with royal icing. From delicate daisies to pretty poppies, learn step-by-step how to ice 13 impressive decorative flowers.

This comprehensive SK guide provides all the steps needed to help you achieve successful iced flowers, with full-colour photographs and templates throughout. As an experienced tutor, all sugarcrafters will appreciate Ceri DD Griffiths’ clear and easy to follow step-by-step instructions.

Ideal for beginners, this SK guide also offers a wealth of inspiration for even the most experienced of sugarcrafters. From contemporary cake pops to flawless macaroon favours, this guide includes 11 creative

projects that will beautifully showcase your iced flowers. With something for every season and every occasion, Ceri’s guide offers an array of beautiful floral decorations that will never leave you short for inspiration.

Squires Kitchen Guide to Iced Flowers will be published this September and is available from the Squires Kitchen online shop, where you can also get inspiration and lots of innovative baking and cake decorating accessories at www.squires-shop.com. We can't wait to get our hands on it!