Prawn Cakes with Saffron Bulgur and Salad

Recipe Ingredients: (Enough for 4)

• 200grs large prawns (puréed)
  
• 150grs cooked potato (puréed)
  
• 300grs Bulgur Wheat (medium)
  
• 1 egg (yolk to one side, whipped white to another)
• 1 Gem Lettuce (well crispy separated into leaves)
  
• 1 onion (finely chopped)
  
• 1/2 half a red pepper (finely chopped)*reserve a little for decoration*
  
• 2 garlic cloves (minced)
  
• 1 piece ginger (minced)
  
• 1 soup spoon of turmeric + 3 strands saffron
  
• 1 pinch chilli powder
  
• seasoning (salt and pepper)
  
• oil to fry
• some olive oil
  

One more easy to prepare recipe, that is tasty wholesome and easy on the waste line. Mix the potato purée and prawn purée with the egg yolk and some seasoning, after well mixed add the whipped egg white, and mix this well too, to form a paste. Place the oil on a pan or fryer, and to form the cakes you use two spoons, and scoop from spoon to spoon which will for the cake which you will then drop into the very hot oil, cooking them on both sides until golden brown (see picture). After they are cooked put them on a plate containing several kitchen towels to remove excess oil.

The accompaniment is bulgur, which is cooked just in boiling water as you would do rice, placing in the water a little oil and some salt, it will cook in around 10-12 minutes, then you drain it and pass through it while draining some boiling water to remove starch. The grains will be well fluffy.

While it's draining, put a wok on the fire (or large frying pan) with a little olive oil, once hot add the onion, pepper, garlic, ginger and seasoning once golden golden add the turmeric and saffron as well as the chilli powder, stir for around 1-2 minutes, then add a little water like 1/3 of a glass,cook a further 1 minute and then add the drained bulgur, turn the heat off and mix it really well so that the whole flavour infuses it.
Then is just a matter of arranging this light meal on a plate, you can do it as it is shown in the picture or use your own ideas. I used some strips of red pepper to decorate the bulgur, and used the larger gem lettuce leaves to bed the prawn cakes, and with the remaining leaves I shredded them added a few bits of tomato & grated carrot, and drizzled them with balsamic vinegar and some olive oil.

Was delicious. hope you enjoy this summer meal.

I was awarde this special token by my dear friend Kim From the blog Ordinary Recipes Made Gourmet she is a great friend, and normally i don't accept tokens as I just don't have the time required to post them and to attribute to deserving blogs.

Also, like her I feel I would be fair to just select a few of my friends foodies as all that visit me I feel deserve tokens like this one, so I am not passing it around as all of you are deserving of it. But I am linking back to the person that gave it to me, as she deserves it. She is fun to talk to, full of energy and helpful, her foods are full of quality even when she makes simple or classic foods. I suppose that is her motto anyway, she tries hard to succeed and I feel she deserves to have success, she has this Amazon Store you should visit.

Orange Cake "Large" for Slicing

Recipe Ingredients: (was enough to cut 70 rectangular slices)

• 300grs of butter (or baking margarine)
  
• 300grs of sugar
  
• 4 oranges (2 cut in slices and 2 "whole" blitzed into creamy pulp)
  
• 6 eggs
• 300grs of flour
  
• 2 soup spoon of baking powder
  
• 2 teas spoons of orange essence
  
• a little of dememera sugar
  

Couldn't be easier... Beat the sugar with the butter, until you obtain a light and whitish cream, once that is done put the eggs (pre-mixed) in, a little at the time keeping the beating of the cream, this way attaining even a more creamy and full of air dough.

Once that is done, add the two oranges in pulp + the orange essence, (mix the pulp in well with a wooden spoon in a folding gentle action to try not to release any of the air contained in the dough), lastly add the flour, a little at the time as well, again folding action and gentle, until all is incorporated in the dough.

Then place the dough in a large tray previously greased and floured, I also used a Teflon baking sheet to avoid the cake sticking to the pan (worked a treat). On top of the dough lay the orange slices and cover the top of each slice with some dememera sugar, to allow them to crystallize and not burn as that would leave a bitter taste, (also if you think the taste of the orange skin may be too strong for you, you can always peals the slicing oranges prior to slicing).

The whole thing goes in a preheated oven at 180ºC for around 20-25 minutes, once done remove the cake from the oven, and let it cool a little before attempting to remove it from the container, this is where the Teflon came in handy as I just picked the four corners of it to remove the cake from the container to a cooling rack.

Optionally at the end, you can also squeeze a further two oranges and boil the juice with some sugar to make a liquid syrup to pour over the cake and get it even more moist, as this is a moist cake already, and very spongy and light. Then let it cool completely and slice it into rectangles.

Mini Palmieres Cinnamon | Vanilla

Recipe Ingredients:

• 2 pkts of ready made puff pastry
  
• demerara sugar (sufficient)
  
• 1 soup spoon of cinnamon
  
• Honey (sufficient)
• powdered sugar (sufficient)
• vanilla essence
  

Sprinkle some flour on a table (surface), lay on the puff pastry block and spread it with the rolling pin until it is just about half a centimetre thick, retaining the rectangular shape. Now spread over it the dememera sugar mixed with the cinnamon, lay it on quite thick layer 2-3mllimetres , then from the smaller with side roll the pastry until about half and do the same from the opposite side, until you have like two rolls in the centre, then with a Sharpe knife cut slices about 1cm thick and lay the slices in a tray either previously buttered and floured, or the easy way with a Teflon baking sheet.

It goes in the oven for around 15 minutes at 180-200 Celsius, until golden, then remove them and place them on a cooling rack.

For the second lot repeat the process, but on this one before rolling I put honey mixed with vanilla essence and a little powdered sugar, and once cooled I sprinkled more powdered sugar.
As the pastry has no sweetness at all this may look like a lot of sweet but I assure you is not and turns out really well balanced. Happy party!!

Almond filled Sponge Cake (was Anniversary Cake for my Twins on the 16May)

Ingredients: (for the cake)

• 200g butter
  
• 200g self raising flour
  
• 200g sugar
  
• 4 eggs

Preparation:
Mix the butter (soft) with the sugar, mixing it well with the mixer (or hand mixer)for enough time for the mixture to become a whitish cream, at this stage mix the eggs in a little at the time until they are all blended with the mixture, as you want this cream to be as airy as possible. Next is the flour, but this one you can fold in using maybe a spatula, as you want to preserve all that air you knocked in with the mixer, divide this cream into two pre-greased and floured baking tins, and goes in the oven at 180c for 20 minutes (do the toothpick check) just to ensure they are well cooked, let them cool a little then remove them from the baking tin and place them on a cooling rack.

Ingredients: (for the filling)

• 50g caster sugar
  
• 15g corn starch
  
• 2g salt
  
• 235ml milk
• 30g grated almond
  
• 2 eggs
• 2 tea spoons of almond essence
  
• 1 Vodka lid
  

Preparation:

Mix all the dry ingredients well, place all the wet ingredients in a small pan (minus the Vodka), now add all the dry ingredients to the wet ones in the pan, and put it on a medium heat and whisk it continuously as soon as it starts to thicken up reduce the heat to nearly minimum, otherwise will thicken too quick and will get lumpy, you want a smooth cream. After is thickened and will thicken no more cook for a further 2 minutes, then remove from the heat, add the vodka let it cool completely before using it you can even refrigerate.
(this almond cream is also excellent for profiteroles, croissants and much more)

Ingredients: (cake topping)

• 1 glass of double cream
  
• 3 soup spoons of powdered sugar
  
• 1 tea spoon of vanilla essence
  
• 1 hand full of hand chopped almonds (with the skin preferable)
  

Preparation:

Whip the double cream to make the whip, once whipping is about half way through add the vanilla essence and when is two thirds from being done add then 1 soup spoon of the powdered sugar and when is completed add the other 2 soup spoons of powdered sugar whisk a little more just enough to mix it and it is done to cover the cake.
Cover the cake with the aid of a spatula and then spread the hand chopped almonds over it.

Knife chopped almonds ...yum!!

Cake assembly:

decide which disc is going to be the base then level it by cutting it's top (see picture), this will aid in the filling adhering better and soaking in a little, also securing better the other disc.
So you then assemble it as follows, after cutting the base spread the filling around one centimetre thick all over the base, then place the second disc on top, then cover the whole cake with the whip and spread the almonds on top, the refrigerate at least half an hour before serving, more time even better, absolutely lovely with a nice strong coffee, there is something magical when coffee and almond flavours meet in your mouth.

I received these awards from Nina's Recipes and was very happy to have them, there are no rules written, so I assume one has to pass them along to about 7 other blogs as that is how many Nina passed.
Nominees please pass the awards bellow to 7 nominees (or more) of your choice, linking them to the award + linking on your post who nominated you, these are the simple rules

I am please to nominate for the above awards:
5 Star Foodie
My Kitchen Treasures
Chef E
Ninas Recipes
Duo dishes
Tangled Noodle
Sophie

And this award was given to me by Sophie a long standing foodie friend here in my blog, which makes me very honoured to accept such a nice award.

In keeping with the tradition of passing this award forward, here are the rules. The Sisterhood Award is an award from bloggers to bloggers in recognition of a blog spot which shows attitude and/or gratitude.

1. Put the logo on your blog or post.

2. Nominate up to 10 blogs which show great attitude and/or gratitude

3. Be sure to link to your nominees within your post.

4. Let them know that they have received this award by commenting on their blog, or sending them an email.

5. Remember to link to the person from whom you received your award.

I am please to nominate:
5 Star Foodie
My Kitchen Treasures
Left over Queen
Chef E
Ninas Recipes
Coffee and Vanilla
Duo dishes
My Tasty Treasures
Tangled Noodle
Food and Travel

"Portuguese-Olhao Style" Folar (Folar = Easter Cake)

Recipe Ingredients: (enough for 20 people, or one of me lol)

• 1Kg plain flour
  
• 1 pkt instant east
  
• 2 oranges (juice)
  
• 1.5 decilitres of water
  
• Sal
• 125gr de soft margarine
  
• 125gr soft butter
  
• 125gr soft butter to spread
  
• 1 shot of vodka
• Brown sugar & Cinnamon "to sprinkle filling" (enough)

Put the flour in a large bowl and mix in straight away the east, after that open a little well in the centre and place in there the soft margarine and soft butter and also the orange juice, shot of vodka, water (warm preferred) and a pinch of salt.

With your hands mix all very well, I then covered it with a cloth and let the dough rest around 30 minutes, it will rise a little. Then cut it into 10 fist size balls, and with a rolling pin make one by one discs, but each disc you make spread some butter on one side and put generous amounts of brown sugar and cinnamon, make another disc butter it and again put on it generous amount of sugar and cinnamon over it and place it on top of the other disc, repeat the process for all 10 disc making two piles of five discs, as it makes two cakes.

Place each pile in a container, sprinkle again generously more sugar and cinnamon on top and set in aside in a warm place with a thick cloth over it for about an hour to raise, after that it goes baking in the oven 190-200c for around 35-40 minutes until is done. The idea is the sugar in the layer will melt with the cinnamon making like a gooey honey consistency sugar and cinnamon syrup in between each layer of cake, the cake will be a bit like bread but sweetened by some of the sugar being absorbed in. This is really delicious, but remember be generous with the sugar as if you put little it will all get absorbed into the cake and no nice gooey syrup in between the layers, will still be good though.

Also remember to take it out of the baking container while hot as if you let it cool the caramelized goo will solidify making it hard to remove from these.

Updated photo

Light Orange Loaf Cake

Recipe Ingredients:

• 300grs self raising flour
  
• 200grs sugar
  
• 100grs butter
• 2 eggs
• 3 small oranges (set aside the zest of 2, and the juice of the same 2, the 3rd one thinly slice it)

In a large bowl, put the sugar and the (soft) butter, beat it until is a whitish cream, then add the juice of one orange, and continue to beat for a further 2 minutes, then add the two eggs and beat it further 2 minutes more, the remaining orange juice and the zest of the 2 oranges and beat a further 2 minutes.

Finally add bit by bit the self raising flour, while still beating the dough, until it is all incorporated, at this stage stop and you can now place half on the dough in a loaf tin (previously greased and floured) on the top of the half of dough place half of the sliced orange, put the remaining dough on top and cover it with the remaining orange slices (see picture) and on top of each orange slice cover that with a little sugar, that will caramelize once cooked giving it an extra delicious taste.

Now it will take 25-30 minutes in medium oven 180c. and is ready to eat, so lovely with some green tea, as is very fluffy and light, if you prefer heavier add 2 more eggs at the egg stage.

I was inspired by Mary blog moist orange and lemon cake.

Rich Tea Biscuit Cake witth Almond

Ingredients for the Recipe: ( enough for many :D )

• 4 yolks
  
• 125 g butter
• 125 g Fine sugar (Caster fine sugar)
• 125 g Icing sugar
  
• 40 g ground almonds (I ground my own for a more intense flavour)
• 1/2 almond essence
  
• +/- 2 packets McVities Rich Tea biscuits (or Maria biscuits)
• 1 cup strong coffee (just warm nearly cold)
• 10 flaked almonds (I flaked my own with my Santuku knife)

In a bowl place the yolks, butter (soft or into little cubes), sugars, and the almond essence, blend these very well with a mixer, until it forms a whitish cream, once it gets to that point add the almond while still mixing , mix these very well until all the ground almond is all blended in. Then refrigerate it for about an hour so it hardens to a thick cream consistency.

Then get the biscuits and one by one dip them in the (almost cold) coffee for about 3 seconds each, don't leave them too long or they will become soft and break apart, and also if too soft is impossible to spread the cream. Arrange them on a plate or tray one in the centre and six surrounding the centre one, then apply a thin layer of cream (that you had refrigerated), repeat the process until the cake is around 5-6 biscuits high, and finally cover the whole of the cake outside in the same cream, and sprinkle the almond flakes on top, them refrigerate until very cold and firm.

It is very nice served with a nice strong cup of coffee. I believe the original recipe doesn't have almonds at all and the walls and top of the cake is decorated with dessicated coconut shavings.
We all know that almond goes extremely well with coffee, as a lot of times when out for a coffee you get a little almond biscuit with it, therefore the reason why I used it.

Pecan, Honey and Greek Yoghurt Tart

This Tart was adapted from "Tarte Delicia de Iogurte" from Luisa Alexandra blog recipe which she also adapted from other blog, and so on. But believed to have the original recipe from a blog called Gulosices but is in Portuguese.

Receita em Português AQUI

Recipe Ingredients:

• 250grs Sugar
• 2 eggs
• 500grs Greek Yoghurt (you can use normal plain yoghurt, for a softer texture)
• 50grs Margarine
  
• 1 tea spoon of vanilla essence
• 100grs of flour
• 50grs pecan nuts (ground)
• 12 pecan halves
• 2 soup spoons of honey (and a little extra honey for glaze)

This tart was originally made with 350 grs of sugar no nuts or honey and plain yoghurt, also was made in individual small tart containers rather than a large one, result was a more moist and light tart. I went for a more dense and zingy tart to contrast with the fresh cream and the honey glazed pecans.

The preparation is simple. Beat the sugar and the eggs until the sugar granules disappear (around 2 minutes with a machine or 4 by hand), then add the melted margarine, vanilla essence and flour (little by little to not form lumps), mix these until homogeneous (around 30 seconds machine or 1 min by hand).

Finally add the yoghurt the ground pecans and the 2 soup spoons of honey (plain), just mix these well. then put the dough in a large baking tart dish (previously greased with margarine and floured) and bake for about 35 minutes at 180c, until golden brown on top, before I put it in I placed on a frying pan a soup spoon of sugar about 2 soup spoons of water and a soup spoon of honey, turned the gas on and let it start bubbling, at that stage I added the pecan halves, and let these cook until it started to caramelize (but not caramel just syrupy) placed 8 pecans on top of the tart drizzled some of the syrup on top in a circle around the pecans. The rest I used to put on the whipped cream also making a little more surup the same ways with a few chopped pecans, see picture.

The texture is that of a baked cheesecake crossed with a cake, is quite unusual and zingy from the greek yoghurt, however is delicious, and the pecan and honey come through as real stars. This cake/flan is in the class of "Queijada" which is a portuguese tipe of cake that is neither a cake or a flan but something in between. :D

Apple Pancakes with Zesty Vanilla Whip and Maple Syrup

Receita em Português AQUI

Recipe Ingredients: (enough for 4 if not too sweet toothed)

• 1 glass of self raising flour
  
• 3/4 glass of full fat milk (or a little more if needed)
  
• 3 soup spoons and one tea spoon of sugar
• 1 heaped tea spoon of baking powder
  
• 1/2 glass of whipping cream
  
• 1/2 of a lemon zest
  
• 1 tea spoon of vanilla essence
  
• 4 soup spoons of vegetable oil
  
• 1 egg
• 1 apple (skinless and cut into quarters, then finely slice all the quarters)
• Maple Syrup (to taste)
  

In a bowl put the flour and the baking powder and the 3 soup spoons of sugar, and with the aid of a whisk, mix both very well. Now make a well in the flour and place the egg in there as well as the vegetable oil, start whisking from the centre outwards and as it gets thick start adding the milk little by little and whisking until is all incorporated, it should have the consistency of runny yoghurt. Now pour the thinly sliced apple into that and give it one stir, cover it with a cloth and let it rest around 10 minutes.

Mean while put a non stick frying pan on the stove with the flame just above minimum, and let it heat do this about 4 minutes before the end of the dough rest period. Meanwhile in another bowl put the cream there and start whipping it and when is almost at its peak add the vanilla, lemon zest and sugar, bet remaining to peak and your cream is done.

Now on the preheated frying pan, if this one is large enough like 26-28" you should be able to make 3 pancakes at each time, two soup spoons of dough for each pancake and once these are golden brown on one side turn them over. Always check that they are fully cooked through, that is why pan can't be too hot or it will cook the outside with still runny dough on the inside.

Lemon Chicken with Lemon Sauce - Blueberry Cottage Cheese Cakes

Receita em Português AQUI

Recipe Ingredients: (feeds 4-5)

• 4 medium chicken breasts (each breast cut length ways to for two steaks)
  
• 2 lemons (one of which is to be cut in slices) *
• 2 soup spoons of butter
  
• 1 glass of white wine
  
• 2 garlic cloves (minced)
  
• 2 bay leaves
  
• salt and pepper to taste
  
• a little olive oil
  
• parsley bunch (finely chopped)

After you made the chicken breasts into steaks, put them marinating in "vinha de alhos" roughly translates to Garlic Winery, which means you cut a couple of garlic into slithers, put them in the chicken in a bowl fill it with half white wine until it just covers the chicken, and add the juice of one lemon plus a couple of bay leaves and a little salt(these ingredients are not part of the recipes list, so these are extra), let these marinate for minimum 30 minutes best if over an hour.

Now place a pan on the stove on high, put a couple of glugs of olive oil enough to cover the bottom of the pan, once hot add the chicken steaks one by one, and turn them around as soon as they sealed, at that stages ad the remaining contents of the marinading bowl, also add the juice of one lemon, cut the remaining into slithers and throw it in also and add on as well the garlic, lemon slices, the butter, white wine, bay leaves + salt and pepper to taste, bring these to the boil, then ad a lid to the pan and reduce it to min. Let it simmer for 30 minutes, stir occasionally, and check if it does get low on liquid (it shouldn't) add a little more White wine.

*(tip this chicken will get quite zesty and lemony, if you don't want that zesty after taste (a little bitter) just remove the yellow part of the skin of the lemon before you juice it and/or cut into slices and ad it to the food. One more thing if you want the slices of lemon to remain more intact, only add these 10 minutes before it is all done)*

Now that the 30 minutes passed add a tea spoon of flour to a little water mix well than pour it in the pan as well as the parsley, swirl it around and that will form the nicest lemony wine sauce, really great, and if you not afraid of you stomach lol add a little cream (optional, for a more smooth cream).

Serve the chickens steaks on the plates top them with a little sauce, and place a slice or two of lemon from the sauce on top. Serve with that your roasted/boiled vegetables, mine were roasted potatoes, parsnips, butter steamed red cabbage, and some boiled Brussels Sprouts with garlic butter.

Recipe Ingredients: (enough for 6 ramekins)

• 300grs Cottage cheese.
  
• 150grs self raising flour
  
• 1 large egg (separate yolk to one side, white to other and beat the with to peak)
  
• 250grs blueberries (any other berries will do: strawberry, raspberry etc etc)
  
• 6 spoons of sugar (2 to one side) (4 to another side)
  
• a little water and lemon juice.
• 200ml whipping cream
  

On a little pan you put the 2 soup spoons of sugar, 2 soup spoons of water and the fruit. Take this to the stove high temp and let it start to boil, once it reaches boiling point reduce it to minimum temp, and let it simmer until the fruit is cooked about 3-4 minutes, mash it with a potato masher let it cook for a further 2-3 minutes (if it starts getting to dry add a little more water) you want a consistency of runny jam.

For the cake, in a bowl put the cheese, egg yolk, 4 soup spoons of sugar and two thirds of the fruit jam, mix this very very well, once that is done mix in the flour bit by bit fold it in, it will get quite tough and sticky, so now add the beaten egg white and fold this one in too, now you should have a more caky mixture, spoon it into ramekins (that have been previously greased and floured) up to two thirds full, them add a tea spoon of the fruit mix into the centre of the dough, now add one more soup spoon of the dough to completely cover the jam you just put in and goes in the oven at 200c for 20 minutes depending on oven so check at 15. You want a golden brown top see picture. Once cooked let it cool down a little and serve it warm topped with icing sugar a dollop of whipped cream and the remaining jam add a little lemon juice heat it up and pour a spoon over the cake and cream see picture,,,,,is delicious....have fun!!!

Crepes with Vanilla Cream and Maple Syrup

Receita em Portugues clique AQUI.

Here you are something to celebrate about, easy peasy to do pancakes (crepes) I made these on a non stick frying pan. This I offered to my family as a New Year treat breakfast ...Obviously with a steaming cup of coffee...but I am sure you know how to make the coffee....lol

Recipe Ingredients:
Crepes:

• 6 soup spoons of plain flour
• 3 soup spoons of sugar
• 1 egg
  
• 3 soup spoons of vegetable oil
• about 1 and 1/2 glass of milk (consistency should be of gravy)
• a dash of vanilla essence

Whipped Cream:

• 1 glass of chilled fresh double cream
• 2 tea spoons of sugar
• 1 dash of vanilla essence (or a scraping of vanilla seeds from a split pod)
• 3 drops of lemon juice

In a jug put the flour and the sugar in, whisk it together. Make a little well and pour the oil and the egg, star whisking it and as it starts to get pasty add milk little by little always whisking it, last add the vanilla essence whisk once more and it's done.

Place the non stick frying pan in the fire, once hot reduce fire to just bellow medium, pour a drop of oil and with a dried tissue spread that oil evenly on the whole area of the pan, then with the jug pour in the center of the pan the liquid until it fills 2/3 of the area then stop spread the rest by inclining the pan and going around motion always over the fire until liquid sets. Once it sets let it cook it takes about 2-3 minutes on each side, to flip with a spatula lift the side of the pancake enough to get your fingers in then with your hands (fingers) pull it up gently without ripping it and flip it to the other side. Then once cooked is ready for the filling...which you can just add sugar and lemon, or just syrup or chocolate sauce or fresh cream or many many more combos.

I used a vanilla whipped cream with maple syrup. To make this pour one cup of chilled fresh cream into a bowl and start whisking it once is half way through add the 2 tea spoons of sugar the lemon juice and whisk a little more then the dash of vanilla essence (remember at this stage you van also add liquor like Tia maria (coffee flavour) or baileys (caramel flavour) cointreau (orange flavour) see ...your only limit is your imagination...one cap full will suffice. And that is that.

Obviously there is many many more fancy stuff you can do with pancakes, I know a few maybe I'll tell you later.... ;)

Picture in the reverse order of making process:

Rico Almond and Coconut Biscuits

Receita em Portugues Clique AQUI.

One other day I made a spaghetti carbonara my own recipe ,and used 3 egg yolks to achieve a velvety cream, I was however left with 3 egg whites, I know I already made a cake here on the blog to use egg whites ...well this is one more way of using them and is so easy I beg you all to make them really, maybe with some alteration add some dried figs or anything they are great (I invented them today) with other left overs I had in the cupboard.

Picture on the left shows them still in the tray after cooking on the non stick Teflon, which is a great idea for cookies/biscuits, especially if they have no "grease" as this ones take no butter oils or margarine's..nothing....

Recipe Ingredients:

• 100grs ground almonds
• 100grs rice flour (fine)
• 50grs coconut (dessicated)
• 4 spoons of self raising flour
• 1 tea spoon of baking powder
• 3 egg whites
• 250grs of sugar
• (optional lemon zest and or vanilla essence)
• some whole almonds with skin.
• a little of thick granulated brown sugar

Preparation:

This is soooooo easy you must really make and please spread the word on my blog address to others I am making all this economical and good recipes but so little views I am finding it frustrating that not many people are benefiting from them.

Here it goes, in a bowl mix the egg whites with the sugar beat it so hard that it becomes a very dense white cream, then throw in all the dried stuff all well mixed, fold it in with a spatula until homogeneous, then with two spoons shape each biscuit and put them on a tray preferably with a Teflon sheet, if not grease it and flour it, or anything else you do for them not to stick. Place and almond in the center of each and some brown granulated sugar on top, bake in the oven (180c) for 17-20 minutes depending on the oven, take them out let them cool and eat them all without sharing them .....lol....just joking share them with your loved ones ...and maybe send me some too :)