Makes 16 large cookies
225 g butter
200 g brown sugar
100 g dark brown sugar
2 eggs
315 g flour
30 ml cocoa
3 ml baking powder
3 ml bicarb of soda
pinch salt
150 g dark chocolate (chopped into chips)
12 soft toffees chopped
Beat butter and sugar till fluffy and pale
Add eggs, flour, cocoa, baking powder bicarb and salt
Mix together, add chocolate and toffees
Roll into balls flatten slightly leave room for spreading.
Bake for about 15 minutes

Last day of June lockdown level 3??

Spiced biscuits
250 g butter
250 g brown sugar
60 ml golden syrup
490 g flour
30 ml mixed spice
5 ml bicarb of soda
Pre-heat oven to 180
Beat butter and sugar and syrup till pale
Stir in flour and spices
Dissolve bicarb in 30 ml water
Add to the dough, beat untill elastric
Roll out the dough on a floured surface and cut into shapes
Place on baking sheet lined with baking paper.
Bake for 10 minuts
If you want you can sandwitch biscuits together with melted chocolate.

End of June COLD Still in level 3 lockdown

Jim went to Maseru (first time since…)

Sourdough wholewheat sandwich loaf with seeds
Makes 2 loaves
Ingredients
500 g Eureka white bread flour
500 g Eureka brown bread flour
800 luke warm water
180 g starter
22g fine sea salt
Formula
Mix starter (levain) early morning for baking late afternoon
Mix flour and water together (autolyse)
Leave for 30-1 hour before adding lavain (starter) and salt
Incorporate all the ingredience very well by mixing in machine for 3 min
Close dough with a lid and black bag, leave overnight in cool place
Next morning dough should be well rounded and bubbly
Turn the dough out with wet hands onto a floured surface
Divide the dough into two gently forming and shaping with minium force.
Leave to rest for 20 min
Prepare two loaf tins with non-stick spray
Gently shape your dough into tubes for your tins
Roll into mixture of semolina and seeds
Place into tins and cover with dishcloth
The bread should dubble n size
Heat oven to 240 Turn down temperature to 200-220 degrees
Bake for one hour

1.2 to 1.5 Kg beef shin, on the bone
Flour for dusting
Olive oil for frying
4 cloves garlic, crushed
1 onion, chopped
3 carrots, chopped
2 bay leaves
¼ cup, 60 ml thyme
1 cup, 250 ml white wine
2 cups, 500 ml beef stock
1 can chopped, peeled tomatoes
3 Tbsp (45 ml) tomato paste
Salt and pepper

Dust beef shin with flour. Heat oil in saucepan and brown meat. Remove from pan and set aside.  Drain excess oil from pan.  Add garlic, onion and carrot and cook until soft.

Return meat to pan.  Add bay leaves, thyme, white wine, stock, tomatoes and tomato paste.  Season.

Cover and simmer over a low heat for 1 to 2 hours, stirring occasionally and adding more water if necessary, or until meat is tender.

GREMOLATA

½ cup (125 ml) parsley, chopped
2 cloves garlic, finely chopped
Grated peel of two lemons

Combine ingredients in a small bowl.

Serve Osso Bucco  over polenta, sprinkled with gremolata.