Lemon-Poppy Seed Biscotti

Surely you've all tried biscotti from your local coffee shop, you know those thin, crumbly, flavorless sticks twigs.  This recipe is not like that - at all.  These cookies are really easy to make and have a really good taste to them.  I especially like the little bursts of the poppyseeds and the fresh lemon zest. 

Lemon-Poppy Seed Biscotti

¼ cup butter, softened

½ cup white sugar

¼ tsp baking soda

¼ tsp baking powder

¼ tsp salt

1 egg

1 egg white

2 tsp lemon juice

1 tsp vanilla

2 cups all-purpose flour

2 tbsp poppy seeds

1 tbsp lemon zest

Coarse sugar

Directions

Preheat the oven to 350 degrees F.

Using a stand mixer or a hand mixer, beat the butter on high for half a minute.  Add the sugar, baking soda, baking powder and salt.  Mix to combine, scraping down the sides of the bowl.  Add the egg, egg white, lemon juice, lemon zest and the vanilla.  Add the flour and poppy seeds and mix in.  You may need to use you hands to get the last bit of flour incorporated into the dough.

Half the dough and shape each piece into a 7 x 2 inch log.  Place the logs on a pan lined with parchment and sprinkle with coarse sugar.
Bake for 25 minutes or until a toothpick inserted comes out clean. 

Let the logs cool for 10 minutes and then using a serrated knife cut on a diagonal into ½ inch slices.  Place the slices cut side down back on your baking pans and place back in the oven to cook for a further 10 minutes or until they are lightly browned. 

Let cool and drizzle with white or dark chocolate if desired.

Nicoise Salad

I simply LOVE LOVE LOVE  this salad, especially when is served in a nice sunny day with a glass of chardonnay....:-) 

1 small baguette (1-2 days old preferably)
2 tablespoons, extra virgin olive oil
Salt and pepper
1 garlic clove, peeled
2 large eggs
20 green beans, trimmed and tailed
4 small tomatoes (fresh, semi-dried or confit)
4 small kipfler potatoes, boiled and sliced into discs
4 teaspoons lilliput capers
1 red onion, cut into 5 mm (¼ in) rings
50 g (2 oz) olives
200 ml (7 fl oz) olive oil
40 ml (1½ fl oz) sherry vinegar
4 x 100g (3½ oz) fish fillets (tuna, red mullet or kingfish)
4 tablespoons baby rocket
1 lemon, halved

1 Preheat the oven to 180ºC (350ºF). Slice the baguette into 1 cm (½ in) thick slices and lay on a flat baking tray. Brush with olive oil and sprinkle with salt. Bake for 5-6 minutes, then remove from oven and rub slices with the garlic clove.

2 Put the eggs in a saucepan, cover with water and bring to the boil. Take out after 6 minutes, when the yolks will still be soft. Set aside and keep warm.

3 Place another pan on the stove, fill with 2 litres (5 pints) of salted water and bring to the boil. Add the beans and blanch for 2 minutes. Remove beans and refresh by placing in iced water for 2 minutes, until cold.

4 In a stainless steel bowl combine the croutons, tomatoes, beans, potatoes, capers, onion and olives, season well.

5 In a separate bowl or jar, mix 200 ml olive oil and sherry vinegar well.

6 Preheat a non-stick pan over medium heat. Season the fish and brush with more olive oil. Reduce heat to low, place the fish skin side down in the pan and cook for 2-3 minutes. Turn fish over and cook for a further minute.

7 Toss the salad together with the dressing.

8 To serve, set out 4 flat bowls or plates and place a fillet in the centre of each. Arrange the salad neatly around the fish. Peel the eggs carefully, cut in half, season them and arrange on top of the salad. Scatter baby rocket over and serve with a wedge of lemon on the side.