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Crack the eggs in a bowl and add the olive oil, liqueur and lemon rind and beat. Blend in as much flour as necessary to make a soft but not sticky dough. Knead it with your fingers, then divide it up and roll it out into pencil-sized sticks. Cut the sticks into 5mm/ 1/4in pieces and roll these on a board under the palm of your hand to make them into pellets.
Heat the oil ready for deep-frying. (A piece of bread dropped in it will sizzle instantly). Fry all the dough pellets in the hot oil until crisp and brown. Then remove and drain on kitchen paper until required.
Melt the honey in a large saucepan until dark-coloured and completely liquid. (Test whether it is ready by putting one drop into a glass of cold water; if it hardens, it is ready to use).
Put the fried dough pellets and the almonds and glacé cherries into the honey and stir thoroughly with a large spoon. Turn this mixture out on to a marble work-surface if you have one or a large china platter. Then shape it into a ring with your hands – this is a really hands on recipe and is even eaten with the fingers! Scatter with sugar crystals and vermicelli or tiny cake sweets. Transfer to another clean platter and serve.
3 large eggs
2tbsp olive oil
2tbsp liqueur
grated rind of 1/2 lemon
11oz plain white flour, sifted 300g
oil for deep-frying
1Ib honey 450g
4oz blanched almonds, cut into strips 100g
3oz glacé cherries, chopped 75g
coloured sugar crystals, vermicelli or other tiny cake sweets to decorate
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