Biscotti di Regina

Preparing Biscotti di Regina
Preparing Biscotti di Regina

Biscuit dough…similar to pastry dough? Ah, we’ll draw that connection.

Biscotti di Regina has a homely ring to it. A light, buttery biscuit with distinctive vanilla undertones, and a soft inner encased in crisp sesame seeds, it’s comfort food at its best – especially when dunked in hot chocolate. Although I have no Italian, let alone Sicilian, heritage it brings to the surface memories of sitting on the kitchen bench as a wee lass of four with my grandmother. I’d measure out flour, coconut, brown sugar – the essential ingredients for ‘ANZAC slice’ or a fruit crumble. Continue reading

Advertisements

Burgers & The Brioche Bun

Brioche

Burgers. Slap some sort of protein between two halves of bun, jazz it up with extra meat/cheese/vegetable garnishes, drench with sauce and voila! A professed people pleaser.  Huh. As a committed vegetarian, burgers – unless made by moi – are approached with caution. Encounters with starchy, soggy, bland patties are all too familiar.

Continue reading

Tarte Tropezienne

Tarte Tropezienne

The Saint Tropez Pastry.

Saint Tropez, synonymous with starlets and luxury, is home to an ingenue of it’s own. One of the pastry sort. A rich yet light and fluffy Brioche dough (thanks to oodles of butter and eggs), filled with pastry or butter cream and sprinkled with pearled sugar – the Tarte Tropezienne is simple yet stylish. Available either as a ‘cake’ large enough to satiate eight, or in delightful individual portions, it prefers the cooler climes of the fridge prior to serving. Continue reading