Wednesday, May 2, 2007

Last minute summer cooking

Well not really but last week i still had February Delicious magazine to go through,with March,April and now May still sitting in their plastic.The issue was full of easy simple recipes after all the extravagance of December and January issues.A simple and tasty garlic and coriander chicken with saffron pilaf,it was exciting for me as it was the first time i had cooked with saffron,i was always interested in what those little threads were capable of.And pineapple carpaccio with minty sugar,simple and low fat,will need that one handy for next summer.The oaty choc chip cookies below are very easy,very rich and were eaten very quickly by everyone at work.My colleagues are now my guinea pigs.

Oaty choc-chip cookies

Makes about 25

125g unsalted butter, softened
½ cup caster sugar
½ firmly packed cup brown sugar
½ t vanilla extract
1 egg
1 ¼ cups rolled oats
1 cup plain flour
½ t baking powder
½ bicarbonate soda
175g dark chocolate, chopped
150g roasted hazelnuts, peeled, chopped

Preheat the oven to 170°.Line 3 baking trays with baking paper.
Using electric beaters beat butter, sugars, and vanilla extract until pale and thick. Beat in egg until just combined. Using a wooden spoon, fold in oats. Sift flour, baking powder, soda and ½ teaspoon salt over the mixture. Scoop balls of dough onto a prepared tray 4cm apart. Flatten slightly, then bake for about 10 minutes or until golden. The cookies will feel soft, but will crisp as they cool.

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