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Christmas Belly with Faith - Dec 14
TOPICS : healthy Christmas, bitter leaves, why Italians talk about food, sourdough bread and Faith's Christmas

GUEST: Faith Newham, fabulous baker

RECIPES:

SISTER RASELA'S NUT PATE - see next post

FAITH'S PANFORTE

Ingredients:

750 g. glace and dried fruit
250 g. almonds
250 g. hazelnuts or macadamias or pecans (roasted)
250 g. plain flour
1 tbs Dutch cocoa
2 tsp cinnamon & 2 tsp mixed spice or spices to taste
cracked black pepper and nutmeg
310 g. caster sugar
1 cup honey
edible rice paper

Method:

Heat oven to 175C.

Mix the dry ingredients (except sugar) - the flour, nuts, spices, cocoa.

In a saucepan bring the sugar and honey slowly to the boil, stirring, making sure the sugar dissolves. This can take up to 10 minutes. If you have a sugar thermometre bring it to approximately 112 C - the soft ball stage.

Pour this mixture over the dry ingredients, working quickly. (I sometimes use my hands, moistened with water - when it has cooled slightly) [be very careful, sugar cooks at a very high heat, don't burn your hands - sister Tess]

Pour the mix into a 28 cm. springform tin, 3 cm. deep, lined with edible rice paper.

Bake for 20 minutes, then lower the temperature to 155 C for another 25 minutes.

Cool in tin. Dust the top heavily with fine icing sugar and spices. Store in an airtight container in a cool place (not the refrigerator). Keeps for up to 12 months.

THE BOOK:

Why Italians Love to Talk About Food, by Helena Kostioukovitch
CONTACTS:

This e-mail address is being protected from spambots. You need JavaScript enabled to view it please get in touch - especially if you found the basil yoghurt icecream Faith was talking about!

Faith's sourdough and panforte and stollen and scrolls...at the Byron Farmers Market, every Thursday 8-11 am
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