recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
1/2 cups (150g) walnuts, finely chopped
1/2 cup (80g) blanched almonds, finely chopped
1/4 cup (55g) castor sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
10 sheets filo pastry
150g unsalted butter, melted
1 tablespoon blanched almonds, finely chopped,
1 cup (220g) castor sugar
1 cup (250ml) water
1 cinnamon stick
nuts, sugar and spices in bowl.
pastry with damp tea-towel to prevent drying
out until you are ready to use it. Cut 1 sheet
of pastry crossways into 3 even strips, brush
each strip with butter. Spoon 3 level teaspoons
of nut mixture into a pile on 1 end of each
strip, leaving a 3.5cm (1 1/2") border. fold
in sides, brush with butter, roll up tightly
to form a cigar shape.
with remaining pastry, butter and nut mixture.
cigars onto greased oven trays, brush with remaining
butter, bake in moderate oven about 12 minutes
or until lightly browned; cool on trays.
cigars in single layer in shallow pan, pour
over warm syrup, cool to room temperature.
with extra nuts and extra cinnamon.
vegetable peeler, peel rind thinly from half
sugar and water in pan, stir over heat, without
boiling, until sugar is dissolved.
rind, cinnamon and cloves to pan, simmer, uncovered,
without stirring, 2 minutes; cool slightly.