Jun. 28, 2021
Cooking In Season
Salad Meals to Beat the Heat
In this recipe round up, I have gathered my best and most delicious summer salad meal recipes in one post, for days when it’s too hot to cook!
This post has been sponsored by Rancho Vignola. Giveaway now CLOSED.
I have been making homemade biscotti for many years: always at Christmas time, and always to give away as gifts… leaving me with the smaller end bits of biscotti to eat, and (I’m not ashamed to admit) the chunky crumbs from the bottom of the cookie tin.
I decided this year to make some biscotti just for myself, and while I was at it, to make a entirely new flavour. All for me.
Playing around with flavour combinations, I reminded myself that in biscotti, as in life, there can never been too much chocolate. So chocolate was a must. And as soon as I decided on dark chocolate, the rest of the recipe idea fell into place. Raw pistachios and sweetly spicy red chili seemed just exactly what I was craving with some dark chocolate to dip into a cup of steaming tea or coffee.
I only needed to test the recipe once. My classic biscotti formula adjusted to include pistachio, chopped bittersweet chocolate, and freshly ground red chili was bursting with flavour, heat, and complexity right from the first bite. And of course, using super fresh Rancho Vignola products (their pistachios and their dark baking chocolate domes) only made everything better.
BUT it never hurts to test something a second time, right? Especially when it allowed me another three dozen delicious biscotti to eat? All for me!!
Next year, I’m putting myself on my Christmas biscotti list.
These biscotti with raw pistachio, chopped bittersweet chocolate, and freshly ground red chili are bursting with flavour, heat, and complexity right from the first bite; perfect for dipping in a steaming mug of hot cocoa, tea, or coffee.
Jun. 28, 2021
In this recipe round up, I have gathered my best and most delicious summer salad meal recipes in one post, for days when it’s too hot to cook!
Oct. 25, 2020
Quince have a wonderful flavour, but an almost impossibly hard texture. Read on for a quick kitchen tip that makes quince easy to peel and cut!
Sep. 27, 2020
Pumpkin spices scones are a perfect fall treat; not-too-sweet, fragrant with spices, with a full complement of rich pumpkin flavour.
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Love your unique biscotti. Will be trying it for sure. The new class sounds exciting. Hope I’m a winner.
Your biscotti looks amazing; I will definitely need to try this. I would love to attend your new cooking class!
I so want to learn all about flavour! Looking forward to your new class!
Yum! I made Yotam Ottolenghi’s ginger and pistachio biscotti for Christmas and they were very good, but these are very festive. Mine turned out quite tender and I really love the crisp ones you need to dunk in your coffee. I wonder what these chocolate, chili ones are like!
A new class, exciting!
Hi Heidi,
is the Flavours of the Exotic class only for prize winners? It doesn’t appear to be on your class schedule. If so, I hope you will offer it again. Sounds wonderful.
Hi Michelle,
this term it’s only for prize winners, but I will offer it again in the regular class rotation.
Looks delicious as all your recipes.
Ooh. what a great combination of flavours! I want to try these!
Yum! I can’t wait to try the biscotti with a warm cup of coffee. A perfect treat in this cold weather. Thanks for sharing another fantastic recipe, Heidi! Fingers crossed I see you again at the Flavours of the Exotic class.
The biscotti recipe looks declicious. Can’t wait to try it.
Flavours of the Exotic sounds like exactly what I have been waiting for!
Looking forward to another wonderful class with Chef Heidi!