Odds and ends – arancini

Some of us make a risotto deliberately to turn into another dish – for arancini, aka rice balls – sounds a little odd I grant you but traditionally arancini was created to use up leftover risotto. It turns out that the arancini is equally as good as the risotto.

Here's a photo-guide, to illustrate how easy it is

Take three trays (I used foil) – measuring 23x23cms :

50g plain flour – tray 1

3 large eggs, beaten – tray 2

150g Panko crumbs – blitzed in a food processor – tray 3

You can use ordinary breadcrumbs if you can't get Panko

You'll need vegetable oil for shallow frying

Using damp hands, mould each square into a ball – make 3 at a time – place in the flour tray and jiggle, let the tray do the work. Repeat in the beaten egg and finally in the crumb. Jiggle is my own term, descriptive I think - the actual technical term is pané – meaning “breaded”. If you want to be really cheffy you can repeat the egg and crumb - “double pané” for extra crunch.

Place the arancini in the fridge for 20 minutes – use a large frying pan and cover the base in oil, heat gently – test to see it has reached temperature by dropping, gently, a small cube of bread into the oil – it should sizzle. Fry four or five at a time so you can easily turn the arancini and ensure you get an even golden brown colour – about 3-4 minutes. Set aside on a baking tray and keep warm in a pre-heated oven – 150fan/170c/Gas 3.

You don't have to make all 18 arancini – you can make 9 and freeze the remaining half of the risotto, leave in the tray, fold over and wrap tightly in foil.

Next … a couple of extra ideas

Fruit and Nut anyone?

These two recipes lend a certain something to sharing plates, they are perfect “pop in the mouth” nibbles!

Fruit and Nut sides

Dates wrapped in Parma ham

Makes 20

1 tsp vegetable oil for greasing

20 dried dates – pitted

20 small cubes of parmesan or other hard cheese

10 slices of Palma ham, halved

Pre-heat oven 170fan/190c/Gas 5.

Lightly grease a baking tray large enough to fit all the dates.

Place a cube of cheese in each date and wrap in a half slice of Parma ham. If you need to you can secure each date with a wooden cocktail stick. Lay the dates on the tray and bake for 10 minutes or until the ham crisps up.

Serve hot.

I've served these to guests who do not like dates and have converted – the combination of flavours is perfect – sweetness of dates, saltiness of ham and zing of cheese.

Spiced almonds

Serves 4-6

1 tsp olive oil

200g blanched almonds

coarse sea salt

¼ tsp smoked paprika

Heat the olive oil in a non-stick frying pan, add the almonds and toss over the heat for 5 minutes until golden.

Use a slotted spoon to transfer the nuts to a bowl, leaving as much oil in the pan as possible. Sprinkle the nuts generously with coarse sea salt and the paprika, toss the nuts to coat them in the seasoning. Leave to cool then transfer to a serving dish.

Another great “make ahead” side and definitely in the “keep it simple” category.

Now for one of my absolute favourites ...

Now for some pudding fun ...

This is a very popular pudding with everyone who likes chocolate and the hot and cold combination – I've known those who purport not to like chocolate or ice cream can't resist!

Pizookie

Serves 10-12

125g unsalted butter, room temperature

150g light soft brown sugar

100g golden caster sugar

2 eggs

1 tsp vanilla bean paste

200g plain flour

1 tsp baking powder

¼ tsp bicarb

½ tsp salt

250g plain chocolate, broken into chunks

Pre-heat oven 160fan/180c/Gas 4.

Put butter and sugars in a bowl and beat – hand mixer – for 3-4 minutes until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla bean paste.

In a separate bowl, mix the dry ingredients – the flour, baking powder, bicarb and salt. Tip it into the butter mixture, beat until combined, then stir through the chocolate. Tip into a 20cm ovenproof frying pan or a shallow cake tin and bake for 25-30 minutes until golden. 25 minutes will give you a molten centre, 30 minutes a more set version.

Cool for 5 minutes, then add scoops of vanilla ice cream in the middle – dig in!

The ultimate sharing indulgence – perfect for a supper party at New Year - or not depending on whether you want to keep it to yourself!

If you want proof here are the photos ...

Straight from the oven

and can be straight to the table

not forgetting the ice cream of course

You don't have to serve it “as is” -

you can let it go cold and then cut a

slice – it actually looks like the slice

is made of pastry – pastry it is not!

20 seconds later it looks like this!

As I said, serve with scoops of vanilla ice cream.

Happy New Year!

There are photos too ...

Take a look :

Here's the tin, greased and dusted

The filling in the tin, ready for the oven

Out of the oven, leave to cool

A slice of cake, with raspberries -

or strawberries -

perfect!

Bits & pieces and hints & tips …

Once the cake has cooled use a round bladed knife and ease around the edge to loosen – take your time – if you don't you'll tear the edges of the cake – that would be a shame since you've achieved a brownie type crusty edge. If the cake won't budge then repeat the edging with the knife. Have a large sheet of foil ready to receive your cake, turn it - with care, then wrap and fridge.

The cake serves 8 – you may think the portion size isn't very generous – take my word for it – it's a rich cake.

Now for the choices – this cake is dense and intense. You can serve the cake cold with ice cream and/or cream or even clotted cream.

If you prefer soft, warm and squidgy then microwave for 20 seconds – take it from one who isn't bothered about chocolate, this is very good indeed.

It freezes well … don't forget to portion and wrap in cling film, then bag together.

This really is the “cat's whiskers” of cakes – the word “cake” sounds ordinary and boring – I promise you it isn't – it's decadent and delicious.

You won't be sorry!

A dessert for Christmas Eve ...

This isn't just any old cake – it's a decadent chocolate cake – it's divine! The bonus is that it's easy – it does exactly what it says – in the tin!

Here it is :

Flourless Chocolate Cake

Serves 8

120g dark chocolate – choose a cocoa solid

of 50%

120g unsalted butter

150g caster sugar

50g cocoa

3 eggs

½ tsp vanilla bean paste or 1 tsp vanilla essence

You will need a small sandwich tin -

measuring 20cms/8” x 3cms/1¼”

a butter wrapper for greasing

an extra heaped teaspoon of cocoa

for dusting

a sheet of foil big enough to wrap the cake

Grease the tin with the butter wrapper and then sprinkle cocoa into the tin and carefully tilt the tin until the bottom and the sides of the tin are covered. A small tip – unless you are practised at this art you might want to tilt the tin over the sink!

Pre-heat the oven 130fan/150c/Gas 2.

Set a glass bowl over simmering water and melt the chocolate and butter – when melted, wearing oven gloves and with care, set aside on a heatproof mat or board. Stir in the sugar, cocoa, eggs and vanilla, mix well. Tip into your prepared sandwich tin and bake for 30 minutes.

Let the cake cool, in the tin for 15 minutes.

There are photos too …

Christmas Eve supper – whether you've got a houseful or not!

We're so focused on the day that Christmas Eve supper tends to be forgotten.

I suggest you use your trusted slow cooker – save time and more to the point stress!

Make a chilli but not any old chilli - when I think of chilli I think of minced beef. Another confession – I hate minced beef. What makes this chilli special, nay posh, is it uses diced steak and slow cooks it. The only remaining task is to add the red kidney beans and any garnishes. A word of warning – just in case you've forgotten – do not slow cook the kidney beans.

Posh Chilli

Serves 4

500g diced braising steak

A glug of rapeseed oil

1 medium onion, finely chopped

2 cloves of roasted garlic paste or 2 cloves crushed

tsp = teaspoon

half tsp ground cumin

half tsp ground coriander

half tsp ground cinnamon

quarter to half tsp chilli powder (to taste, depends how much of a kick you like – I used a quarter tsp)

500g jar of passata

60ml sweet chilli sauce

390g can of red kidney beans, rinsed

optional extras :

150g small dice or sliced chorizo

sweet baby peppers, de-seeded and

finely sliced

Method and photos up next …

The Pastry!

If you want to make your own pastry - here's the recipe I used :

Rich shortcrust pastry

The recipe makes enough to line a shallow

23cm/9 inch flan tin

Serves 8

115g/4oz plain flour

55g/2oz cold unsalted butter, diced

25g (a scant 1oz) icing sugar, sifted

1 egg yolk plus 1 tbsp cold water

Sift the flour into a mixing bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Add the sugar.

Lightly beat the egg yolk with 1 tbsp of cold water. Add to the flour mixture and mix with a round-bladed knife. Gather together to make a soft dough.

Wrap in cling film and chill for at least 30 minutes before rolling out.

Add 1 tsp pure vanilla extract to the beaten egg yolk and reduce the amount of water slightly – optional.

Bake at 160fan/180c/Gas 4 for 15 minutes or until they are golden in colour – leave to cool.

If you prefer individual tart cases then you'll get 12 based on using a cutter 7cms/2¾” in diameter from the recipe given. Prick the cases with a fork before baking.

After I'd rolled out the pastry I used my trusted tamper to ease the cases into the tin for an even shape.

If you don't want to make your own pastry cases you don't have to - you can buy ready-made either individual or a 23cm/9 inch tart case.

It's quick and easy and well worth the effort!

A hint and a tip

If you don't like the idea of making pastry then a shortbread stack would work well.

The mascarpone cream is also good enough to stand alone – by that I mean it's delicious enough with a bowl of fresh fruit.

Then there's the ice cream …

Three Cheese Dainties

This recipe might be a tad late for the holidays – I include it because these dainties really are yummy - perfect for a snack or part of a “picky bits” supper any time!

Three Cheese dainties

100g mature Cheddar, 75g Red Leicester

and 75g Gruyere, grated

1 large onion, finely chopped

drop of rapeseed oil

2 tbsp chopped flat leaf parsley

celery salt and black pepper

1tbsp of Dijon mustard

1 x 320g puff pastry sheet

1 egg, beaten

1 tbsp Nigella seeds

Pre-heat oven 180fan/200c/Gas 6

Use a medium sized saucepan, heat the oil and then add the onion and sweat on a low heat for 5 minutes until softened. This element can be prepped ahead, cooled, boxed and fridged until required.

Unroll your pastry sheet on a board or work surface – don't remove the pastry from the paper liner – it's perfect for your baking sheet for cutting out, filling and then lifting on to your tray and baking. No mess! The sheet will give you 15 circles using an 8cms/3” cutter. You may need to re-roll the pastry for the final 3.

Add the cheeses, seasoning, mustard and parsley to the onion. Place a teaspoon of filling in the centre of each circle, edge half the circle with the beaten egg, then fold to create your dainty, use a dessert fork to edge the dainty then egg wash. Use two teaspoons to form the filling, it helps to keep it firm and easy to place. Make a mental note where you begin to egg wash, leave for a couple of minutes, then repeat. Place the tray of dainties in the fridge until required.

Sprinkle with Nigella seeds and then bake for 20 minutes – check after 15, until golden brown.

A word of warning … it's very difficult not to consume these when taken out of the oven – you might want to plan another batch!

If you want to make ahead, having double egg washed and fridged, you can then freeze them on the tray until frozen and then bag, ready for when required. At least that way you won't be able to eat them all!

Here's a photo or three ...

Strawberry and Lemon!

A perfect dessert for the warm weather – and the bonus – it's easy.

Lemon Pots

600ml (1 pint) double cream

150g (5oz) caster sugar

finely grated zest and juice of 3 lemons**

To serve

fresh strawberries

strawberry compote - optional

Amaretti crumb

small ramekins or shot glasses

Heat the cream, sugar and lemon zest in a wide-based pan over a low heat until at simmering point. Stir continuously for about 3 minutes until the sugar has dissolved.

Remove from the heat and allow to cool slightly until lukewarm.

Mix the lemon juice with the cooled cream in the pan and stir.

Pour the lemon cream into the pots and transfer to the fridge to set for a minimum of 2 hours.

**If you don't have fresh lemons you can use juice and omit the zest – 4 tbsp of juice is equivalent to one and a half lemons.

Photo-guide up next!

Burger night!

If I had a pound for every burger I've made over the years I'd be a rich girl! Here's the tried and tested recipe which, by the way, makes excellent meatballs too – the other major plus is that you can make them ahead and freeze!

Burgers

Makes 5 x 100g burgers

500g minced beef, pork, turkey or Quorn (other meat substitutes are available...)

*salt and black pepper

*garlic – either 2 tsps of paste or 2 cloves, crushed

*mixed herbs or garlic italian seasoning – a generous sprinkle

*half a tsp of chilli

*heaped tbsp of tomato paste

*1 egg

sprinkle of plain flour

Rapeseed or vegetable oil for shallow frying

Place the mince in a large mixing bowl then add the remaining ingredients marked *, mix well. At this point your mixture may be too wet. If it is, sprinkle a little plain flour over the mixture and fold in gently.

The easiest way of making uniform burgers is to weigh whatever amount you wish – 50g or 100g depending on size of appetites - with damp hands. Using a large frying pan, heat the oil gently and seal the burgers on both sides.

At this point you have a choice, you can continue to cook the burgers in the pan or you can transfer to an oven-proof dish and pop into a pre-heated oven 160fan/180c/Gas 4 for 20 minutes.

Serve on burger buns or a brioche version, toasted – add a cheese slice for a cheeseburger with salad and salsa. Wrap in a square of greaseproof paper and a serviette – your very own fast food.

I made 12 burgers of different sizes, to suit all appetites, so everyone gets the size they want.

Perfect for a Saturday night relaxing in front of whatever takes your fancy on the tv!

Or … how about a sandwich?

Spreads – to buy ready-made or not to …

...that is the question!

Do whatever suits you – there are some great quality tapenade and pesto products out there. If you're going to use ready-made buy as good a quality as you can afford.

Here are recipes for both :

Tapenade

100g black olives, pitted

4/5 cloves of garlic (or equivalent tsps of paste)

1 tbsp of extra virgin olive oil

black pepper

lemon juice – try a dessert spoon – you can always add more

4 finely chopped anchovies, drained

75g chopped capers

Blitz the olives, then add the garlic, capers and anchovies and blitz again, briefly – you want a rustic paste, not mush. Tip into a bowl and add the oil, lemon juice and black pepper to taste – remember to taste as you go you can't take it back!

Pesto is vibrantly green! It's made from crushed basil leaves, toasted pine nuts, garlic, Parmesan and olive oil.

The following recipe serves 4, is easy and takes 10 minutes to make.

Pesto

1 small garlic clove or equivalent roasted

pinch of sea salt

25g pine nuts, lightly toasted

50g fresh basil leaves

juice of half a lemon

125ml extra virgin olive oil

Use a small food processor. Put the garlic and salt in the bowl and pulse, then add the pine nuts and repeat until roughly chopped – don't overwork. Add the basil and pulse gently until well mixed but still retains texture. Turn into a serving bowl and add the Parmesan and lemon juice. Pour in the olive oil and mix to a paste. Season to taste.

You could make the pesto ahead and transfer to a jar with a tight lid (sterilised of course) – drizzle a layer of olive oil over the top of the pesto. It will keep in the fridge for up to a week.

If I had to choose one to make from scratch it would be tapenade every time – it really is scrumptious.

Tomato paste is a bit strong for my taste - if it's not cooked it has a bitter taste but preparing some of each will cater for everyone. A tip – a thin scrape of paste is all that's required!

One might say the Crostini is fiddly, but, almost all of it can be done in advance and you can take short cuts for example, you can buy sliced pitted olives, ready to blitz after draining.

It really is whatever is most convenient for you, I know time is at a premium!

Or you could pipe paté onto the crostini ...

Perfect for both Christmas and New Year

I appreciate that these party food ideas may be a little late for Christmas but they will be perfect for your New Year celebrations, whether many or few guests.

Here we go!

Crostini munching

Crostini is small slices of bread, Bruschetta gives larger, more rustic slices. In other words, you can make small or large as suits the appetites of your guests. The smaller version is used as a canapé and sliced ciabatta is perfect - part baked baguettes work well too – larger sourdough loaves, sliced and toasted would satisfy larger appetites.

It can be as easy or as complicated as you'd like to make it.

Ciabatta, baguettes or sourdough, sliced.

You can buy part baked baguettes, sliced – a gluten free option

is also available and works very well and you won't taste any

difference

Garlic (fresh or paste)

Olive oil

Tapenade*

Pesto*

Tomato puree*

Toppings

Finely chopped chilli – red and/or green

Goat's cheese – cubed or sliced

Any Italian cheese – e.g. Dolcelatte or Gorgonzola, cubed

Parmesan, Pecorino, Grand Padano (grated), Mozzarella and Taleggio

Olives, pitted and chopped

Mediterranean vegetables, roasted and diced

Parma ham, cut into small triangles, twisted into a cone shape

Salami, as for Parma ham

Anchovies, chopped finely

If you are using garlic paste add olive oil and mix to a paste. Spread sparingly onto the bread, then add any option marked * above. Complete with toppings of your choice – two or three – don't overload!

Whatever your choice of toppings chop, roast or dice ahead, place in small boxes, cover and fridge ready to dress your bread. My tip would be to top your crostini straight onto a baking sheet, lined with baking parchment, cover with cling film and set aside, keeping cool – fridge if you have room.

Pre-heat your oven 180fan/200c/Gas 6. Bake for 3-4 minutes (set your timer!) until golden and crispy.

Transfer to a serving plate and pass to the hungry hoards, pausing only for the accolades!

Spreads up next …

The “Tiramisu Tweaks”!

I don't know whether you've come across this product but you can buy orange curd. It's delicious and an excellent addition to your store cupboard.

Here it is :

I added the orange curd – 2 tablespoons - to my Mascarpone mixture, folding it through to give a rippled effect and extra zing!

In addition to the sprinkled chocolate I added 4 Amaretti biscuits, crushed to a crumb. Set aside the crumb and sprinkle with the chocolate just before serving.

I've discovered a new version of Cointreau liqueur – Blood Orange – one for the Christmas List I think! Don't forget to omit the alcohol, substituting with orange juice when catering for the kiddies.

For an optional additional flourish, add an orange syrup – balances the richness of the cream.

Orange Drizzle

200g icing sugar

250ml orange juice – no bits

Put the sugar and orange juice in a small saucepan and heat gently so that the sugar dissolves. Bring to the boil and then reduce the heat and simmer on a low heat for 10 minutes.

Hey presto, a syrupy drizzle to dress your tiramisu.

Enjoy!

Now for my Party Food ...

Tiramisu for the kiddies …

… or may be the adults too if they don't like coffee in a dessert!

Orange Tiramisu

Grated rind and juice of 2 oranges

20fl oz whipping cream/1 pint/570ml (heavy)

4tbls Cointreau (optional)

20 sponge fingers or Madeira cake

4tbls caster sugar

225g/8oz Mascarpone or curd cheese (Philadelphia)

50g/2oz plain chocolate (grated)*

Mix the orange rind and juice with the Cointreau. For an alcohol free version for the kiddies then omit the Cointreau and add an additional 4 tbsp of orange juice.

Mix the cream carefully with the sugar and mascarpone. A small tip – place the mascarpone cheese in a mixing bowl and add the sugar. Once combined add the cream gradually.

Cut up the cake in shapes that suit the bowl you are using and dip into the orange mixture.

Layer the mascarpone mixture with the sponge.

Grate the chocolate and set aside. Sprinkle over the tiramisu when you are about to serve.

*You can use two chocolate flakes – bashed in their wrappers – instead of the plain chocolate – I'm thinking the kiddies might prefer the flakes!

Next ... The “Tiramisu Tweaks” …

Christmas Eve supper – whether you've got a houseful or not!

We're so focused on the day that Christmas Eve supper tends to be forgotten.

I suggest you use your trusted slow cooker – save time and more to the point stress!

Make a chilli but not any old chilli - when I think of chilli I think of minced beef. Another confession – I hate minced beef. What makes this chilli special, nay posh, is it uses diced steak and slow cooks it. The only remaining task is to add the red kidney beans and any garnishes. A word of warning – just in case you've forgotten – do not slow cook the kidney beans.

Posh Chilli

Serves 4

500g diced braising steak

A glug of rapeseed oil

1 medium onion, finely chopped

2 cloves of roasted garlic paste or 2 cloves crushed

tsp = teaspoon

half tsp ground cumin

half tsp ground coriander

half tsp ground cinnamon

quarter to half tsp chilli powder (to taste, depends how much of a kick you like – I used a quarter tsp)

500g jar of passata

60ml sweet chilli sauce

390g can of red kidney beans, rinsed

optional extras :

150g small dice or sliced chorizo

sweet baby peppers, de-seeded and

finely sliced

Method up next …

Food for thought!

As I said, if you've decided that you're going to buy “party food” then choose carefully, browse and browse again.

Whatever your choices with party food make sure they all cook for the same amount of time and at the same temperature – unless of course you want to be tearing backwards and forwards from the kitchen to your guests getting grumpier by the minute. Don't forget to set your timer – preferably a small version that hangs around your neck – it looks like a strange necklace I grant you – you'll be glad you wore it.

More tips … don't wait until Christmas Eve to try out a new recipe – you'll be devastated if the jewel in your Christmas crown fails. If you want to serve something new, road test it now!

Check out the ordinary supermarket deals. You'll find that they'll have good offers – another example or two – a selection of antipasti and smoked salmon. Great on two counts - they don't take up space and they should have good dates – don't forget to check.

Consider buying part-baked baguettes. They do not need to be frozen so don't take up valuable space in your freezer, once again check the dates.

Here's a couple of quick and easy ideas :

It doesn't take long to bake a Camembert to go with the freshly baked baguettes. Note to self, make sure it's in a stapled container not glued – it will not be pretty and you'll be very cross!

You could assemble your own prawn cocktail shots. If you've not got shot glasses I might even go so far as to suggest you invest – you don't have to spend a fortune and I've found them so useful for all sorts of stuff, from making individual puds to the prawn cocktail. You could even use them for alcohol too!

Here's what my most useful versions look like :

Coming up … ideas for Christmas Eve supper

Pizookie!

This is a fun recipe and very popular with everyone who likes chocolate and the hot and cold combination – I've known those who purport not to like chocolate or ice cream can't resist!

Pizookie

Serves 10-12

125g unsalted butter, room temperature

150g light soft brown sugar

100g golden caster sugar

2 eggs

1 tsp vanilla bean paste

200g plain flour

1 tsp baking powder

¼ tsp bicarb

½ tsp salt

250g plain chocolate, broken into chunks

Pre-heat oven 160fan/180c/Gas 4.

Put butter and sugars in a bowl and beat – hand mixer – for 3-4 minutes until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla bean paste.

In a separate bowl, mix the dry ingredients – the flour, baking powder, bicarb and salt. Tip it into the butter mixture, beat until combined, then stir through the chocolate. Tip into a 20cm ovenproof frying pan or a shallow cake tin and bake for 25-30 minutes until golden. 25 minutes will give you a molten centre, 30 minutes a more set version.

Cool for 5 minutes, then add scoops of vanilla ice cream in the middle – dig in!

The ultimate sharing indulgence – perfect for a supper party or a Saturday night treat for the family.

If you want proof here are the photos ...

Bits & pieces, hints & tips

Here they are :

Once the cake has cooled use a round bladed knife and ease around the edge to loosen – take your time – if you don't you'll tear the edges of the cake – that would be a shame since you've achieved a brownie type crusty edge. If the cake won't budge then repeat the edging with the knife. Have a large sheet of foil ready to receive your cake, turn it - with care, then wrap and fridge.

The cake serves 8 – you may think the portion size isn't very generous – take my word for it – it's a rich cake.

Now for the choices – this cake is dense and intense. You can serve the cake cold with ice cream and/or cream or even clotted cream.

If you prefer soft, warm and squidgy then microwave for 20 seconds – take it from one who isn't bothered about chocolate, this is very good indeed.

It freezes well … don't forget to portion and wrap in cling film, then bag together.

This really is the “cat's whiskers” of cakes – the word “cake” sounds ordinary and boring – I promise you it isn't – it's decadent and delicious.

You won't be sorry!

Chocolate recipe number two coming up ...

How about a meringue kiss?

Meringue kisses are another perfect addition to your strawberry fest! You can cheat and buy tubs of ready-made meringue kisses. The quality of the ready-made varies, some are better than others, some are powdery and overly sweet, some not so but disintegrate as soon as you look at them – a slight exaggeration may be! It has to be said that the shop bought version has a much longer life than home-made.

If you want to have a go and make your own here's my basic meringue recipe :

4 fl oz egg whites – from large eggs

225g/8oz caster sugar

As is always my mantra, get yourself sorted before you start whisking.

Your oven should be pre-heated 90fan/110c/Gas ¼ – very cool/very slow.

Cut your parchment to size for two baking sheets measuring 30x30 cms.

You'll need a large, squeaky clean mixing bowl, a plain nozzle and a piping bag. If you want to be sure you've got a squeaky clean bowl then wipe it with a drop of lemon juice and let is dry before use.

Whisk your eggs whites until they are stiff – the old fashioned way of testing whether they are stiff enough is to tip the bowl upside down over your head – if the mixture doesn't move it's ready! Add half the caster sugar and whisk again until stiff. Fold in the remaining sugar. Your mixture is now ready for the piping bag.

The great thing about disposable piping bags is that you can cut them to size. The end of the bag is snipped to fit your nozzle. Fold the bag over your hand – it enables you to have a steady hold on your bag. Spoon the mixture into the bag until two thirds full and gently ease the mixture towards the nozzle expelling any air. Twist the top of the bag and hold and then use your other hand to steady the nozzle end.

Place a tiny blob of mixture in each corner of your baking trays and “glue” your parchment to the tray.

Holding the nozzle approximately 4cms above the tray squeeze the bag gently and then tilt the bag away in an upward direction so that you create a little kiss curl – hence “kisses”!

Bake for 45 minutes.

Peel the kisses gently from the parchment.

This recipe will give you approximately 40 kisses. You can store them in strong ziploc type bags or in tins lined with parchment with well fitting lids. Store in a cool, dry place – NOT in the fridge and they'll keep for 2 weeks – if they last that long!

Here are some helpful photos ...

The Tartlet recipe

… I'm ignoring the weather forecast and pressing on regardless.

This is where my freezer came into its own – a little while ago I experimented with tartlet cases, bagged them, uncooked ready for filling and into “the store cupboard” aka my freezer they went, for another day.

Here it is – a tartlet case made from wholemeal flour and blitzed walnuts and Parmesan cheese, which I thought would make a perfect receptacle for anything that took my fancy!

The Tartlet recipe

200g plain wholemeal flour

pinch of baking powder

75g unsalted butter

25g Parmesan cheese, finely grated

50g walnuts, finely blitzed

ice cold water

Using a small Kenwood mini food processor, blitz the walnuts.

Using a standard size food processor place the flour, baking powder and butter and blitz until you have breadcrumbs, then add the Parmesan cheese and blitzed walnuts to combine. Add a drop of ice cold water and blitz again until the pastry comes together (do not over blitz). Tip the pastry out onto a sheet of clingfilm, using the film gather the pastry together into a ball and fridge for at least 30 minutes.

After resting the pastry, lightly flour a work surface with a little wholemeal flour, roll out, using a 10cm fluted cutter cut 6 shapes to the thickness of a pound coin and line the tart tins, pressing gently to the the edges. Bag and freeze, uncooked.

10cm fluted cutter

10x2.5cm tart tin

… now for the filling