This was the special treat that I put into my Christmas hampers for Jasper, Bruno and Daisy (aka Moog). By all accounts, they loved them and as there is nothing particularly strange in them they can be eaten by anyone brave enough!
This recipe makes about 60 dog biscuits but they last forever in a ziplocked bag. The brewers yeast is essential and can be found in any health food shop. Baking yeast cannot be substituted as it is harmful to dogs.
Ingredients
375g plain flour
360g wholewheat flour
240g coarse wheatbran
120g cornmeal
8g garlic powder
15g brewers yeast
60g milk powder
710ml beef broth
Preheat oven to 150C
In a large mixing bowl combine the white flour, whole wheat flour, cracked wheat, cornmeal, garlic powder, brewer's yeast and instant milk.
Stir in 500ml of broth and mix the ingredients well using a wooden spoon. The dough should be very stiff. Gradually mix in the remaining 210ml broth to make a bread-dough consistency.
Roll the dough out to about 1cm thickness on a floured worktop. Cut out biscuits into any shape you want, cat shapes will probably go down well!
Place the biscuits on the prepared baking sheets and bake for 45 minutes.
Turn oven off and leave the biscuits in the oven for at least 6 hrs or overnight so they are really hard.
Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts
Tuesday, December 8, 2009
Thursday, December 3, 2009
Ho-Ho-Hot Chocolate
I had never thought of making my own hot chocolate mix before. Which is crazy as I love the spiced hot chocolates that come out at Christmas time and have panic-bought loads of packets in the past so that I have enough to take me through January!
This is so easy as to almost not be a recipe. You do need a food processor to make it otherwise the chocolate would be a nightmare to grind finely enough.
Ingredients
150g good-quality 70% cocoa chocolate
125g Green and Blacks cocoa powder
140g granulated sugar
1 1/2 tbsp cinnamon
1 1/2 tbsp pure vanilla extract
1 tsp ground nutmeg
1/2 tsp ground clove
Break up the chocolate into individual squares.
Place all ingredients in a food processor fitted with a metal blade and process until mixture is powdery.
Be careful not to overprocess as the mixture will get hot and begin to melt!
Store in an airtight container for up to 6 months. To turn it into hot chocolate, add 2 tbsp of the mix to a mug of hot milk.
This is so easy as to almost not be a recipe. You do need a food processor to make it otherwise the chocolate would be a nightmare to grind finely enough.
Ingredients
150g good-quality 70% cocoa chocolate
125g Green and Blacks cocoa powder
140g granulated sugar
1 1/2 tbsp cinnamon
1 1/2 tbsp pure vanilla extract
1 tsp ground nutmeg
1/2 tsp ground clove
Break up the chocolate into individual squares.
Place all ingredients in a food processor fitted with a metal blade and process until mixture is powdery.
Be careful not to overprocess as the mixture will get hot and begin to melt!
Store in an airtight container for up to 6 months. To turn it into hot chocolate, add 2 tbsp of the mix to a mug of hot milk.
Saturday, November 21, 2009
Sweet spiced pecans
These are incredibly moreish spiced nuts that are a lot cheaper than buying the ready-made honey-roasted nut selections that come out every Christmas. They also make the whole house smell amazing and Christmassy while they are cooking.
You can get big bags of nuts from any health food shop for quite good prices.
Ingredients
500g pecan nuts
1/2 cup granulated sugar
1 egg white
1 tsp ground cumin
1 tsp cinnamon
3/4 tsp cayenne pepper
Preheat oven to 150C
In a large mixing bowl, whisk the egg white until it is foamy but not stiff.
Add sugar, cumin, cayenne pepper and cinnamon and mix until combined. Add pecans to egg-white mixture; stir with rubber spatula until all nuts are coated.
Spread nuts evenly over 2 baking sheets and bake for 20-25 minutes or until the coating is golden brown and dry.
Cool nuts on baking sheets until they are cool enough to break up (as they might have stuck together while baking)
Store in zip-lock bags or tupperware for up to 2 weeks.
You can get big bags of nuts from any health food shop for quite good prices.
Ingredients
500g pecan nuts
1/2 cup granulated sugar
1 egg white
1 tsp ground cumin
1 tsp cinnamon
3/4 tsp cayenne pepper
Preheat oven to 150C
In a large mixing bowl, whisk the egg white until it is foamy but not stiff.
Add sugar, cumin, cayenne pepper and cinnamon and mix until combined. Add pecans to egg-white mixture; stir with rubber spatula until all nuts are coated.
Spread nuts evenly over 2 baking sheets and bake for 20-25 minutes or until the coating is golden brown and dry.
Cool nuts on baking sheets until they are cool enough to break up (as they might have stuck together while baking)
Store in zip-lock bags or tupperware for up to 2 weeks.
Thursday, November 12, 2009
Ricciarelli
I am making Christmas hampers this year for people, so the next few posts are things that will be contained within them. I have to be able to send them across to the UK in one piece so they need to be hardy and able to stand the week or so they will be out of refrigeration, awaiting Christmas morning.
These Italian almond cookies are really simple and impressive. They're fun to make and are also gluten free. The only tricky thing can be finding the almond flour for them. I have a lovely Italian bakers nearby where I can buy this but health food shops should have it. Almond flour is more fine than ground almonds, so at a push, you can make almond flour from grinding blanched almonds in a food processor until they are very, very powdery.
Ingredients
2 cups almond flour
2 large egg whites
2 tbsp cornflour
1/2 tsp baking powder
2 cups icing sugar
1 tsp bitter almond extract
For rolling you need an additional cup of icing sugar.
Preheat oven to 150C
Mix the almond flour, icing sugar, cornflour and baking powder together in a large mixing bowl.
Beat the egg white separately until they are stiff and fold them into the almond mixture.
Add the almond extract and stir until you have a soft dough. You should be able to pinch off a piece of the mixture and roll it into a fairly tight ball so if you feel your mixture is too soft, add extra almond flour.
Cover a clean worktop with a small pile of icing sugar.
Form one tablespoon of dough into a small ball, coat in the sugar, and flatten it out slightly so you have a lozenge shape.
Place the cookies on a baking sheet covered with a silicon baking mat. Just before placing in the oven, press a clean fork down in the middle of each cookie to create an indentation.
Bake for 10-12 minutes until light gold in colour. You don't want to over-cook these cookies as the joy of them is in the chewy texture.
The cookies will keep in an airtight container for up to 3 weeks.
These Italian almond cookies are really simple and impressive. They're fun to make and are also gluten free. The only tricky thing can be finding the almond flour for them. I have a lovely Italian bakers nearby where I can buy this but health food shops should have it. Almond flour is more fine than ground almonds, so at a push, you can make almond flour from grinding blanched almonds in a food processor until they are very, very powdery.
Ingredients
2 cups almond flour
2 large egg whites
2 tbsp cornflour
1/2 tsp baking powder
2 cups icing sugar
1 tsp bitter almond extract
For rolling you need an additional cup of icing sugar.
Preheat oven to 150C
Mix the almond flour, icing sugar, cornflour and baking powder together in a large mixing bowl.
Beat the egg white separately until they are stiff and fold them into the almond mixture.
Add the almond extract and stir until you have a soft dough. You should be able to pinch off a piece of the mixture and roll it into a fairly tight ball so if you feel your mixture is too soft, add extra almond flour.
Cover a clean worktop with a small pile of icing sugar.
Form one tablespoon of dough into a small ball, coat in the sugar, and flatten it out slightly so you have a lozenge shape.
Place the cookies on a baking sheet covered with a silicon baking mat. Just before placing in the oven, press a clean fork down in the middle of each cookie to create an indentation.
Bake for 10-12 minutes until light gold in colour. You don't want to over-cook these cookies as the joy of them is in the chewy texture.
The cookies will keep in an airtight container for up to 3 weeks.
Subscribe to:
Posts (Atom)
Posts
