Image

Salted Butterscotch Cookies

Tonight, I was craving cookies.  This is not uncommon for me, which is why I do not keep them in the house.  Otherwise I would be eating them all the time.  But, tonight, I NEEDED a cookie.  Or several cookies.  Ok, a whole batch of cookies.  These little beauties satisfied that need and took no time at all to make.  Even less time to eat.

The secret is to use salted butter – this definitely gives them that extra little edge.  I usually bake with unsalted butter (I have to watch my sodium intake because of my kidneys) but these cookies really need that little savoury kick.  Trust me.  The golden syrup is also essential – don’t leave it out or substitute it with honey or some such nonsense.  It must be golden syrup to get that real butterscotch flavour.  You wouldn’t think that one little tablespoon would make a difference, but it really does.

I think these would make excellent ice cream sandwiches.  Just imagine some peanut butter gelato or a nice scoop of vanilla in between two of these – heaven!

SALTED BUTTERSCOTCH COOKIES

125g salted butter, softened
1 tbs golden syrup
1/2 cup soft brown sugar
1 1/4 cup self-raising flour, sifted

Cream sugar, butter and golden syrup until well combined.  Add sifted flour and mix to form a dough (you might need to mix the final bit of flour through with your hands).

Roll spoonfuls of the mixture into small balls and place onto a baking sheet.  Flatten slightly with a fork.

Bake at 180 c for approx 15 minutes.  Keep an eye on them as they can burn quickly.

Let them cool on a wire rack.

Demolish.

IMG_6846.JPG
Salted Butterscotch Cookies

Happy Munching! 🙂

Advertisements
Lemon & Baby Peas Pasta (Pauline’s Lemon Pasta)

Lemon & Baby Peas Pasta (Pauline’s Lemon Pasta)

Firstly, a warning.  The photo below is not good.  It does not look appetising at all.  I apologise.  As per usual, I tried to take a photo at night, in my little kitchen with barely any lighting.  Secondly, I tried to do that cheffy, twisting-the-pasta-around-artfully-on-the-plate kind of thing.  Which, blatantly obviously, did not work.

However, the completed dish was quite tasty and I am glad I broke my almost decade-long boycott on pasta.  I don’t do pasta.  It doesn’t like me and I am not a huge fan of it either.  I haven’t missed it at all since I stopped eating it some ten years or so ago, but tonight I saw this recipe in the magazine Daphne’s Diary and thought I would give it a go.  I like anything with lemon in and, let’s be honest, cheese.  So here’s the recipe (in which I substituted fettuccine for spaghetti and added peas as a way of assuaging my carb guilt):

IMG_1624

Pauline’s Lemon Pasta – Serves 4 

300g spaghetti
1 lemon
1 onion – sliced finely
Half a red chilli – chopped finely, seeds removed
2 cloves garlic – chopped finely
250ml single cream
40g parmesan – grated

Handful of chopped parsley
Salt and Pepper
Olive Oil

Method

Cook the spaghetti in a large saucepan with plenty of salted water. Drain

Fry onion, chilli and garlic gently in a little olive oil in a saucepan.  Don’t let onion brown.

Add zest from the lemon and juice of half the lemon.  Stir to combine.

Add the single cream and heat quickly to prevent splitting.  Mine did a wee bit (mostly because I cheated and used milk instead of cream…duh) but came back together once I’d mixed it through.

Add the cooked pasta and stir through.  Season to taste with salt and pepper.
Serve with parmesan and parsley sprinkled on top.  Serve hot.

Oh, and I added the baby peas (cooked) at the end to add some more freshness and colour.

Voila.  Pretty easy. Give it a try if you’re looking for something different to the usual pasta and tomato-based sauce combo.

I’m still resting at home and trying not to eat everything in sight, but obviously failed tonight.  Sigh.  Will try again tomorrow and only eat things that are green and crispy.

🙂

Lemon Ricotta Muffins

Lemon Ricotta Muffins

I am supposed to be on a diet.  Turns out I am not very good at this.  I am better at the “Eat Everything in Sight and then Eat Dessert” diet.  You may be familiar with it.  I think it is well known and quite popular.

Tonight I gave up entirely whilst trying to think of something to make for dinner.  Halfway between deciding whether I should have salad or steamed vegetables, I decided to make muffins.  As you do.  Lemon Ricotta Muffins.  Because I had leftover ricotta and some lemons.  I did not not need to make them.  I shouldn’t be eating them.  But, dammit, I started making them and then one thing led to another and, well, you know.  I took a photo but it’s not great.  Bad lighting and a general air of couldn’t-be-bothered.  You’ll just have to trust me.

So here’s my recipe.  I basically looked at recipes and then combined different ones together, based on what I had in terms of ingredients.  I wasn’t sure if it would even turn out, but they are actually quite light and fluffy and yummy and lemony.  I’m not really selling this, am I?  They’re nice, anyway and just the thing for this freezing cold Winter night, with a cup of tea, and MasterChef on the telly.  I can worry about diets tomorrow.

IMG_9390

Lemon Ricotta Muffins

2 cups Plain Flour
1/2 teaspoon Bicarb
1/2 teaspoon Baking Powder
3/4 cup Caster Sugar
1 cup Smooth Ricotta
1/2 cup Sunflower Oil
Zest of 2 Lemons
2 Eggs
1/4 cup Lemon Juice

Method

Whisk wet ingredients together in a large bowl until combined.

Sift dry ingredients over this mixture and fold in until just combined.

Half fill greased muffin tins (I used medium sized ones) and bake at 180 degrees Celcius for approx 30 minutes.

Remove from oven, let cool for a few minutes and then pop out on to a baking rack to cool completely.  Dust with icing sugar if desired and serve!  Nice served warm with a little bit of lemon curd.

Enjoy! 🙂