at home with James Martin - December 2012 - (Page 149)

AND FINALLY... This golden Italian favourite is simple yet e ective and perfect for this time of year. CRANBERRY AND PISTASCHIO BISCOTTI Serves 15, excluding end pieces You will need: ● 1 egg ● 75g caster sugar ● 2tsp finely grated ● Orange zest ● 125g plain flour, plus more for rolling ● ½tsp baking powder ● Fresh nutmeg ● 75g pistachio nuts ● 50g dried cranberries RECIPE AND IMAGE COURTESY OF NIGELLISSIMA: INSTANT ITALIAN INSPIRATION BY NIGELLA LAWSON £26, CHATTO & WINDUS A BA MAKE AN EXTR UITS AND F BISCOTTI BISC IENDS O FR GIVE THEM TO FESTIVE S GIFTS. FOR A CH, TIE A FINISHING TOU RFUL SOME COLOU ND RIBBON AROU THE JAR PERFECT PRESENTSTCH Preheat the oven to 180°C/Gas 4 and whisk the egg and sugar until pale and light – the mixture should leave a ribbon-like trail when you lift the beater. Beat in the orange zest, and then slowly fold in the our, baking powder and a good grating of nutmeg. Fold in the whole pistachios and dried cranberries, then our your work surface well, and you may nd it helpful to dust your hands lightly with our, too, as the dough is quite sticky. Now form the dough into a at, oval ciabatta-like loaf, about 25cm x 5cm, tapering the ends. Lay the biscotti dough loaf onto a piece of baking parchment on a baking sheet and cook for 25-30 minutes, or until it is a pale brown colour. It may help to rotate the baking sheet halfway through the cooking time, as the base can brown quickly; this reduces the risk of the base scorching at one end. Transfer to a wire rack and leave for 5 minutes to harden slightly, and then – using a bread knife or similar stout serrated-edged knife – cut the baked loaf diagonally into ngers about 1cm thick. Put these back onto the bakingparchment-covered sheet and cook again for another 10 minutes, then turn the biscotti over and cook for yet another 5 minutes. Let the golden biscotti cool on a rack and then store in an airtight container. 1 2 3 4 5 6 www.athomemagazine.co.uk DECEMBER 2012 | 149 http://www.athomemagazine.co.uk

Table of Contents for the Digital Edition of at home with James Martin - December 2012

DIARY DATES
YOUR CHRISTMAS KITCHEN
UP THE ORANGE APPEEL
MEET MR MARTIN
THE CHEF DIARIES
FLAVOURS OF THE FUTURE
COOK LIKE A PRO
THE STAR EVENT
COOKING SOS
UNDER THE SEA
VEG OUT
JUST DESSERTS
WINE O’CLOCK
TASTEBUDS ON TEST
GUYS’ GIFT LIST
SANTA SPOILS FOR HER
FOR FOOD LOVERS
CHINESE, PLEASE?
THE ROAST WITH THE MOST
MARY CHRISTMAS
BAKE LIKE THE BEST
THE BIG CHEESE
FAT’S YOUR LOT
CLEAN UP
PINES AND NEEDLES
WINTER FOODIE BREAKS
ALL ABROAD
COFFEE BREAK
‘MY FOOD FANTASY TURNED INTO REALITY’
LAST WORD
EDITOR’S LETTER
FESTIVE WELCOME
NEWS AND VIEWS

at home with James Martin - December 2012

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