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Chocolate Biscotti

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chocolate biscotii recipe ccexpress

Ingredients:

5 cups flour
1 1/2 cups cocoa powder
2 tbsp baking powder
1 cup butter
2 cups sugar
6 eggs
1 tbsp vanilla extract
2 cups chocolate chips
Melted chocolate to garnish

Method:

Preheat oven to 400F.
In a bowl, cream the sugar and butter with an electric beater.
Beat in eggs, one at a time, until smooth. Add vanilla extract.
In another bowl, sift together the dry ingredients and add to the egg mixture. Stir in chocolate chips.
Shape the dough into 6 longs loaves and brush with beaten egg yolk. Place in oven and bake for 25 minutes.
Remove from oven and let cool completely. Cut each loaf into 1 inch slices and place back on baking sheet.
Reduce heat to 350F and place slices back into the oven. Bake for another 10 minutes, then remove from the oven and cool.
Melt the semi-sweet chocolate, and drizzle over the biscotti.

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Heat the oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden. Add the paste and peppers, then cook for 5 mins more to cook out the rawness of the spices. Add the chicken and stir well to coat in the paste. Cook for 2 mins, then tip in the tomatoes, purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through. Remove the lid, stir through the mango chutney, cream and yogurt, then gently warm through. Season, then set aside whatever you want to freeze (see tips, below). Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

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Combine the flour with half the oil and a small pinch of salt in a bowl. Pour over 125-150ml warm water, then bring together into a soft dough with your hands. Cut into six equal pieces, then cut four of the pieces in half again, so you have eight small pieces and two large. Roll all the pieces out on a floured work surface until they’re as thin as you can get them.

Heat a dry frying pan over a medium-high heat and cook the small and large tortillas for 2-3 mins on each side until golden and toasted (do this one at a time). Leave the large tortillas to cool, then cover and reserve for use in the lunchboxes (see tip below). Keep the small tortillas warm in foil.

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Reserve two spoonfuls each of the chicken (about 1 chicken breast) and sweetcorn mix for use in the lunchboxes (see tip, below), then serve the rest in bowls alongside the cabbage, yogurt, lime wedges, remaining coriander, chilli sauce and tortillas for everyone to dig into.

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Heat oven to 180C/160C fan/ gas 4 and grease a large baking tray. Fry the pancetta in a large, dry frying pan until crisp and golden, then transfer to a large bowl with a slotted spoon. In the same pan, fry the sausages until lightly browned, then add to bowl with the pancetta. Melt all the butter in the same pan and fry the onion, celery, rosemary and garlic for about 15 mins until very soft

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