This post is a made in dedication to my new catering venture:
Benos' Kitchen.
Random name you might say, given that my name is Sita (“Sita’s
Simply Delicious” – duh!). But, this name makes perfect sense. ‘Benos’ means
sisters in Gujarati. My business partner (a.k.a my partner in crime) is my dear
cousin sister, Nivika. And we’re both of Gujarati heritage.
Obviously this the perfect time for me to advertise to you all -
my lovely blog readers, so let me just get that out of the way first.
We really, really want to cook for you all. Really we do.
Cooking is our passion. People tell us they like our food. We don’t pay them to say that. That’s just what they say. It’s party food that we do. Finger food. Bite sized. Bursting with flavour.To sum up our food in four words, we make fusion food made simple.
Here’s an excerpt from our menu so you can get a taste of the food we do.
Courgette Cups – courgette
cups stuffed with a delicate blend of rosemary, thyme and garlic topped with
crispy, golden breadcrumbs.
Mini Focaccia Bites – handmade
authentic focaccia bread, smothered in our secret marinara sauce and melted
mild, creamy cheddar cheese.
Crispy polenta bites – crispy
polenta rounds topped with smooth goat’s cheese mousse and caramelised fig and
red onion relish.
If you like sound of what you read and want to find out
more, email us at benoskitchen@gmail.com
. We even have a fancy newsletter to keep you all up to date. Send us an email
and we’ll add you to our mailing list because we’re nice like that.
You can find us on twitter, and instagram, here and here, too – we basically
just post food porn for you all to ogle at.
Okay, advertisement over.
This week’s recipe is for these super cute, really simple
yet unbelievably delicious biscuits.
I came across these when I was researching
vegan recipes for an event Nivika and I attended. In my experience vegan food can sometimes feel lacking; Lacking
flavour, lacking substance. But these vegan biscuits are just delicious. They
literally melt in your mouth. And the use of maple syrup (common in a vegan
recipes – as I have come to learn) is genius.
If anyone is celebrating Diwali next week – give these
biscuits a go along side your usual sweets. Trust me, everyone will love them.
Mexican Wedding Biscuits (makes approx 25)
290g
plain flour
30g ground almonds
85g icing sugar
225g margarine
2 tbsp maple syrup
1 tsp vanilla
(You may notice those fair hands in the video are not my own. They actually belong to my partner in crime Nivika. I'm behind the camera this week!)
1) Sift flour, almonds and icing sugar into a large mixing bowl. Beat margarine, maple syrup and vanilla in a separate bowl. Add dry ingredients to wet
ingredients. Get your hands in and bind the dough together.
2) Leave in the fridge to cool for at least 10 minutes. Thereafter, mould into
teaspoon sized balls. Pat down and add roasted almond flake on top. Bake in a
pre-heated oven at 175ºc for 11-13 minutes. Until the edges are golden.
3) Let the biscuits cool and dust with plenty of icing sugar.
// Click here to PRINT RECIPE //
Until next time...
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