I feel that no weekend is complete without some baking. Just a small sweet treat is the reward for a week where I have watched what I am eating and exercising as much as possible. These fig and nut biscotti were really tasty. And I was impressed that they kept their crunch for so long.
For the first time ever, I can say I was super impressed with the UK Visa application process. Since the inception of South Africans needing Visas to visit the UK, the application for has been completed online. Each time I do so I download and save a copy. This makes it easier to complete the next one as I just copy and paste. Up until now we have had to take copies of all the supporting documents. And despite Dave and I applying together, I have had to make two copies of everything. This year the system has changed and all I had to do was upload the supporting documents. I scanned and saved everything in .pdf format and at least now I have some of them on my computer for the next time we apply. I booked our appointments and within half an hour we were done.
Our biometrics had been captured and our passports sent away. The website warns people that the passports will take 15 working days to be returned. And for Carli and Hannah this was the case. But for Dave and I, our passports were returned 7 working days after our appointment. I requested that our Visas be valid from the day before we fly and not from the date of application. This gives us 6 months of usable Visa time. If it was from the date of application that period would have taken 5 weeks off our Visa at the end. The Embassy acknowledged our needs and we have a Visa valid until the 8th of May next year. Now all I am hoping for is a serious sale on airline tickets to Amsterdam.
Click on the links for conversions and notes.
Fig And Nut Biscotti
- 140 g wholemeal flour
- 100 g flour, sifted
- 110 g coconut sugar
- 10 mls baking powder
- 2.5 mls fine salt
- 3 eggs
- 100 g dried figs, roughly chopped
- 85 g blanched hazelnuts, lightly toasted
- 50 g pistachios, lightly toasted
- Preheat the oven to 160° Celsius
- Place the flour, sugar, baking powder and salt into a large mixing bowl
- Whisk to combine
- Place the eggs into a stand mixing bowl and whisk until they reach ribbon stage
- Fold the eggs into the dry ingredients then add the figs and nuts
- Gently mix these in and then pour the dough into a lined loaf tin
- Bake for 50 minutes then remove from the oven
- Leave to cool in the tin for 10 minutes and reduce the oven temperature to 140° Celsius
- Cut the dough into 1cm thick slices and arrange on a lined baking tray
- Bake for 1 hour, turning the slices over half way
- Remove the oven and transfer to a wire rack to cool
- Store in an airtight container to retain the crispness
Dave and I are leave today for England. We will be back at work on the 20th of November. I might not be able to read any blogs while we are away so please forgive my lack of visiting back. I will reply to comments when I can. You can follow our trip by taking a look at our holiday blog.