Introducing...the first edible vegetable from our little patch, yes, it is the one that says on the seed packet 'perfect for kids' and 'certain to get results' - so I won't get too pleased with myself, but it is exciting. Other veg isn't doing so well, but these are great and I love how they are so brightly coloured to say they grow underground, amazing!
To grow your own raddishes you will need: A packet of seeds, a few pots depending on how many you want to grow and some good soil to plant them in. I haven't got any amazing tips, just follow the instructions on the packet, and in a month you will have some lovely little raddishes to add to your salad!
As masterchef presenters would say, from raddish to macaroons, now these you can't just plant a seed and watch them grow, imagine, a chocolate mamcaroon tree!!! They are pretty simple to make and if you like chocolate you will LOVE these french treats. To make 12 - you will need:
For the macaroons
125g / 4oz icing sugar
3 tbsp cocoa
165g/ 6oz ground almonds
3 egg whites
55g/ 2oz caster sugar
1/4 tsp vanilla extact
For the ganache
100g/ 3 1/2 oz plain chocolate in small pieces
100ml double cream
Heat the oven to 150 c/300f/gas mark 2 and line 2 baking trays with baking paper.
Sieve the icing sugar and cocoa into a bowl, and whisk in the almonds ( i think whisking them in seems faffy but it helps to give them a smoother finish).
In a separate bowl whisk the egg whites until foamy, then gradually whisk in the sugar until the mixture is stiff and glossy.
Now, stir half the almond mixture you made before into the egg white mix, then add the rest with the vanilla essence and fold in until just combined.
The macaroon mixture is ready, now you just need to spoon out 12 circles of mix onto each sheet, I just dolloped it on and smoothed it down with the top of the spoon. Try to get them all the same size so they sandwich together easily.
Time to pop these into the oven until they are slightly firm, about 15 minutes.
To make the ganache, put the chocolate in a bowl. Warm the cream in a small saucepan until just lightly simmering, now pour the cream over the chocolate and leave it to stand for a few minutes, then stir until the mix is smooth and cool.
When you get the macaroons out the oven, move the whole sheet of macaroon filled baking paper onto the cooling rack. When they are cooled, spread some ganache onto one of the bases then sandwich it together with another one. ENJOY!