Busy Busy Busy

I have been busy, too busy at times. I did manage to bake a nice slice last week and still trying to look for the photo ... Good Friday today is not so good in the weather department, it is a yucky misreable day :( hopefully, after these holidays I will be back better than ever ;)

A Biscotti Story

I mix my pistachio and cranberry biscotti in the morning and refrigerate it for 1.5 hours. Then, I bake it at 160C for 40 minutes exact for 2 loaves. Then, only late afternoon around 3pm I slice it thinly and arrange it on a large tray. Put it in the oven at 100C for 30 minutes. When the buzzer goes off, I turn the oven off and leave the tray in the oven. I place a sticky tape on the oven switch. The next morning, I throw the tape in the bin. I get the tray out and turn the oven to 210C and make date scones. Once, my assistant talked me out of using the sticky tape as a reminder ... well, cos she explained it's just silly. One morning, I slept in. I walked into the kitchen and smelt a kind of sweet aroma that would lift you up and place you somewhere exotic, perhaps somewhere out of the ordinary, well, simply a kind of aroma that would intoxicate you! My assistant was super nice to me in greeting me that morning. I asked "what is the smell?"She said "from today onwards, we'll have to use the sticky tape". My batch of beautiful biscottis were toasted into a golden crisp biscotti, a kind of brownish colour you would have never seen or imagined biscottis to be. We enjoyed super crispy biscottis for a week.

What is a Quince?

I get funny looks when I say quince, and someone suggested that quince is a berry.... very interesting! So, here is a photo of our fruit bowl. These lovely yellow quinces are in season now :)

Feijoa Melting Moments