Amaretti Biscuits

You can never have too much chocolate (though I have given it up for March)

Leiths is more full on and my kitchenette more tiny than I could have imagined 6 months ago. After cooking all day and then going home to write time plans and read up on the next day's demonstration I'm afraid to say that writing more about food on my blog has rather flown out of the window. That doesn't mean that I've forgotten all about it and I am sorry not to have written sooner. The guilt that I haven't updated you has finally gotten too much and so here I am, hiding from the sudden cold snap and finally putting pen to paper again.

Sometimes the simplest toppings are the best

I've just finished my second term. I can't quite believe how fast it's going. Recently I had a Dem about setting up a catering business and must admit that I'm intrigued by the idea. While I do still want to work for a food magazine or two it would be nice to stretch myself by catering for small events. You heard it here first. If you want a willing if slightly green cook to impress then email me!

Fruit Tarts

My repertoire has expanded to include all sorts of recipes and ingredients that I wouldn't have gone near before starting the course. I can cook kidneys, mushrooms and prawns with aplomb  (I still don't  like eating them though). I've learnt the seasons for game, the coagulation temperature of eggs, and how to skin a rabbit (it just comes off like a glove). I have sipped wine, single variety olive oils and stock. I have scoffed all manner of tasty morsels in the name of education.

Game dem - not for the faint hearted!

Now we've improved and are more confident in our skills more freedom has been allowed with regards to what we cook. Recently there have been "Chef's Choice" veg accompaniments, biscuits, and tart toppings. I  believe this is leading up to a creative day with rabbit or duck where we have to use as much of the animal as possible to create something exciting. And beautifully presented of course.

Christmas poached pears with hazelnut praline and chocolate drizzle

I've been falling down on my presentation recently and no matter how hard I try or how happy I am with my plating the teachers always say something along the lines of 'that wasn't quite what we meant', or the killer comment 'it's just a bit rustic'. I'm learning to roll with the punches and take photos of how it's rearranged but would really like to get it right just once. If anyone has any tips or books that could help then I'd be most grateful.

Flatbreads with perfect griddle marks

Going back to the biscuits, they were to be served with blackcurrant ripple ice cream and I chose  to make sweet little amaretti. They went well with ice cream and would make a lovely bite to go with coffee or to give as a gift, wrapped up in cellophane and tied with a ribbon.

Amaretti and ice cream

Amaretti Biscuits

Oven 170*

Makes about 20

Prep time: 10 minutes

Cook time: about 30 minutes

Ingredients

2 large egg whites

caster sugar

ground almonds

1 lemon

Icing sugar to dust

Method

Heat oven to 170*

Sieve almonds

Zest lemon and add zest to sugar

Beat egg whites with an electric whisk until they hold medium-stiff peaks

Fold the almonds, sugar and lemon zest into the egg whites. They will look like the egg whites have lost all the air but don't worry about it

Dust your hands with icing sugar to stop the mix from sticking then roll the mixture into small balls (I weighed mine so they were all 20g but this isn't necessary, just try to make them the same size)

Place spaced apart on a baking sheet lined with baking parchment or a silpat (a reusable non-stick baking sheet cover)

Bake for 30 to 40 minutes in the oven until golden brown, and crisp on the outside with a chewy centre. They'll come off the paper/silpat cleanly when cooked through

Leave to cool then serve with ice cream or coffee

My first (very boozy) Christmas Cake