For lack of a pot

The weather yesterday was so wet and windy and dreary I thought I would make this Chetna Makan recipe. But things went against me: nor rhubarb left in the shop by the time I got there. So I decided I would improvise, and change the fruit compote to a mango, orange and raspberry medley.

I had the pudding bowl out, the compote made, when I discovered that I couldn’t for the life of me get my hands on my big soup pot. It’s hiding somewhere. Since the other pot was in use by one of my lodgers, I changed plans.

This morning, I made biscuits. Actually, I made cookies and biscotti, to speak in their original languages. But both recipes have something in common: the balls of dough are rolled in sugar before baking.

The cookies are snickerdoodles, delicately flavoured with cinnamon both in the dough and in the rolling sugar.

Snickerdoodles

The biscotti are biscotti morbidi al limone, soft-centred lemon biscuits. For these, I adapted the recipe slightly, since I had used one small lemon, and found the flavour a bit light: I added some pure lemon oil to the dough, and it worked perfectly.

Tender lemon biscuits

Both batches went down a treat at work.

And now, I need to find this pot!

Drizzle day

I’ve been in the mood for a bit of tang lately. Before I started on my weekly bake for my colleagues, I had a list of 6 different citrus drizzle cakes I wanted to make, or make again. I only made two, because that’s reasonable. The rest will have to wait…

Lemon drizzle cake

This classic lemon drizzle, out of Felicity Cloake’s recipe  for “the perfect lemon drizzle cake” in The Guardian, always hits the spot. The only down point this time was that the lemon juice didn’t permeate all the way through. Note to self for next time: more lemon juice!

 

Lime and black sesame drizzle cake

This Cardamom Trail recipe contrasts roasted sesame and the tang of citrus. Since the cake itself only has the more mellow perfume of orange, I found that it could use an initial drizzle of pure lime juice before the glaze. But as I said, I’m in the mood for tang…