Roast carrot soup with pancetta croutons
A creamy vegetable blend works perfectly with crispy toast dipping soldiers and salty bacon
Citrus burst syllabub with almond heart cookies
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Serves 2 with leftovers
Skip to ingredients
- juice ½ orangeplus pinch grated zest and a little pared zest to serve- cut out the segments from remaining ½ orange
- juice ½ lemonplus pinch grated zest
- 1 tbsp orange liqueur(we used Grand Marnier)
- 1 tbsp golden caster sugar
- 150ml double cream
For the cookies
- 50g butter
- 50g golden caster sugar
- 85g plain flourplus extra for rolling
- few drops vanilla extract
- pinch lemon zest
- 2 tbsp ground almond
- 1 eggbeaten
- 2 tbsp flaked almond
Nutrition: per serving (cookies and syllabub)
- kcal562
- fat47g
- saturates27g
- carbs29g
- sugars24g
- fibre1g
- protein4g
- salt0.2glow
Method
step 1
First, make the cookies. With a wooden spoon, beat together the butter and sugar in a bowl until pale. Stir in the flour, vanilla, lemon zest, ground almonds and egg. Using your hands, bring together into a dough. Shape into a disc. Wrap in baking parchment and chill for 1 hr.
step 2
Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the dough to approx 3mm thick. Using a cookie cutter, cut out approx 12 hearts (or rounds) and carefully put on a non-stick baking sheet. Brush lightly with a little beaten egg and gently press in some flaked almonds. Pop in the freezer for 10 mins, then bake for 12-15 mins until just golden and cooked through. Cool on a wire rack. Cookies will keep for a few days in an airtight container.
step 3
For the syllabub base, put the orange and lemon juices, grated zests and liqueur in a bowl. Add the sugar and stir to dissolve. Can be done in the morning.
step 4
Just before serving, add the cream to the base and whip until soft peaks form. Serve topped with the orange segments and pared orange zest, with the cookies.
