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Recipe for family meals :

Melomakarona - Honey-dipped Biscuits
 

This 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.

Being 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.

Ingredients

150ml (1/4 pint/5.fl.oz) olive oil
80gr (2 1/2oz) sugar
4 tablespoons brandy
juice of 1 orange
1/2 teaspoon cinnamon
400gr (13oz) self-raising flour
pinch of salt
1/2 teaspoon bicarbonate of soda

Syrup:
1 teacup honey
120gr (4oz) sugar
150ml (1/4 pint/5.fl.oz) water

Topping:
2 teaspoons cinnamon
170gr (5 1/2oz) shelled walnuts, coarsely chopped

Method
  • Beat the oil and sugar well, add the brandy, orange juice and cinnamon and blend.
  • Sift the flour with a pinch of salt and the soda and add it gradually into the oil and sugar mixture, mixing it with a spoon.
  • Knead the dough well for about 10 minutes. If too sticky, add 1 - 2 tablespoons more flour and mix it well. Knead until it feels soft and pliable.
  • Flour your hands and take egg-sized portions of dough. Roll and shape them into small oval shapes. Place on an unbuttcred baking sheet, and flatten them with the palm of your hand.
  • Bake in a pre-heated oven (350ºF / 180ºC) for 25 minutes.
  • Let them cool and harden for 24 hours before dipping them in the honey syrup.
  • Prepare the syrup by mixing in a saucepan the honey, sugar and water. Bring slowly to the boil, skim with a spoon, then simmer for 4 - 5 minutes.
  • Dip the cold melomakarona in the hot syrup, three or four at a time only. Let them stand for 1 minute and take them out with a slotted spoon.
  • Place on a decorative platter and immediately sprinkle with a little cinnamon and chopped walnuts.

If they are not consumed during the next 3-4 days they should be kept in airtight tins, like biscuits. Allow two melomakarona per person!

Serves 10

Martin James

 
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