Strawberry & Ouzo Sorbet with Biscotti
Well how was everybodys’ weekend? I don’t know about you but mine was great! First of all I had two pieces of good news on Friday afternoon…
1. I found out I got a new job (wooohoooo!) It was a three month process from the first interview, but it was worth the wait. Good things really do come to those who… well, you know ; )
2. The second bit of good news was that I won a competition from The Design Files blog! The new book by ‘The Little Veggie Patch Co.’ (who were guest bloggers on TDF last week) will be cherished dearly. This book will come in handy as Seb just made me a new planter box out of old floorboards. I look forward to seeing what else we can grow in our minuscule courtyard… I’ll keep you updated.
On Friday afternoon, to congratulate me on these two wins, Seb came home with a bottle of amazing French Champagne and flowers – sheesh what a guy! Happiness = Champagne and flowers :) What a lovely surprise.
After all the exciting news I still had a weekend getaway to look forward to. A group of us drove down the rainy coast to Fairhaven and rented a shack. Although it was dark, gloomy and rainy, it meant we could light the open fire and play lots of card games in the warmth. Now that’s proper shack entertainment. My friend Rob hit the nail on the head when he said, “When you go to a shack you either want it to be really sunny and beautiful, or cold and rainy – anything in between is just meh”. It was quite fitting that we had the best of both…
The next day the weather completely flipped. We had blue skies and glorious sunshine, so it was straight to the beach for a dunk in the the waves. From the beach we hiked up to a nearby lighthouse, which was apparently the location of the kids show ‘Round the Twist’ – for all you Aussie readers out there.
The Great Ocean Road is such a beautiful part of the country, I can’t wait to get back there for another adventure!
Strawberry & Ouzo Sorbet
Recipe by Lisa Featherby
750g hulled strawberries
130g icing sugar
1 tbsp lemon juice
1. Purée all ingredients in a blender. If you don’t like the seeds, strain through a fine sieve and discard. Otherwise leave them in.
2. Place in a suitable sized bowl in the freezer until its set hard. Once completely frozen, place it back in the blender or food processor and blitz it again. Return it to the freezer for an hour or so more. This will soften up the sorbet so it’s easier to serve. Alternatively, freeze in an ice-cream machine according to manufacturers’ instructions. Makes about 500ml.
Recipe by Chrissy Freer
1 cup (220g) caster sugar
Finely grated rind of 1 lemon
2 cups (300g) plain flour, sifted
1/2 tsp baking powder
150g whole almonds (skin on)
1. Preheat oven to 170°C and line a large baking tray with baking paper.
2. Place sugar, eggs and grated lemon rind in a large bowl and beat well until pale and creamy.
3. Fold in sifted flour, baking powder and almonds, then use your hands to lightly knead dough on a floured work surface until the dough is smooth.
4. Divide the mixture in half. Form 2 long logs about 25cm long x 5cm wide and place on prepared baking tray, leaving space between logs. Bake for 20-25 minutes until the dough is firm to the touch and slightly golden. Remove from the oven and set aside to cool completely (about an hour).
5. Preheat the oven to 140°C. Once dough is cool, use a small serrated knife to cut each log on the diagonal in 0.5cm slices.
Lay slices flat on the baking tray and return to oven for 15-20 minutes, turning once, until completely dried out. Remove from oven and allow to cool completely. Store in an airtight container for 2-3 weeks.