Simple Pistachio Macaroons

I am currently searching for a biscuit recipe to replicate something I tasted awhile ago. I can still remember its soft sweet gooey texture and polenta bite. They were so good as an after dinner treat accompanied by a nice little espresso to cut through the sweetness. The only problem is I have no idea how they were made.

For my first test on trying to replicate these biscuits I chose a simple macaroon recipe - 1 cup ground nuts, 1/4 cup icing sugar and 1 egg white. But as you can see below couldn't help myself but throw in everything I had in the cupboard. Note to self - learn to follow the recipe.

The result was more cakey than I was looking for but delicious non the less. They were perfect with my afternoon latte.

Simple Pistachio Macaroons

3/4 cup Ground Pistachios
2 tbsp Almond Meal
2 tbsp Polenta
1/4 cup icing sugar
2 tbsp Self Raising Flour
2 Egg Whites

Combine all ingredients and and rest in the fridge for 1/2 hour. With wet hands role into small balls and bake for 10min in a moderate oven. When cool role in icing sugar and serve.

Hungover? Try This

I found this recipe while I was flicking through some vintage Floyd - Keith Floyd that is. This particular recipe is not actually one of Floyd's but from a book titled White Trash Cooking that Floyd came across while filming Floyd's American Pie in the late 80's. 

I'm guessing that it might only be good for hangovers, and it would have to be a pretty good one to try this. I don't think we'll be seeing it on the breakfast table any time soon. Even Floyd wasn't game enough to try it and neither am I. 

Red Eye Gravy

'After cooking the breakfast meat (bacon, ham, or sausage), remove it from the iron skillet and put it aside. To the drippins add 65ml of strong coffee and stir while continuing to heat. Pour over hot grits or sop up with hot biscuits.'