Vaguely Viennese Whirls

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Vienesse Whirls are a British treat thought to be inspired by Austrian pastries.  The biscuit is normally piped in a pretty swirly shape (as seen on Mr Kipling packets) and then filled with buttercream and jam.  My piping went completely wrong, so I used a cookie cutter to make little shortbread biscuits with the mixture instead (hence renaming them Vaguely Viennese Whirls!)  This was much easier and the result was still absolutely delicious – sweet, creamy and crumbly.

If you have never made shortbread before it really is straightforward, and if you don’t have cookie cutters you can use the top of a glass to cut out the biscuit shape instead.  Try and eat the Vienesse Whirls when they are still slightly warm as not much beats that.  If there are any left then keep them at room temperature as the fridge ruins them!

Thank you to Mary Berry for the recipe.

Vaguely Vienesse Whirls (tricky to say how many this makes – around 16 small ones)

For the biscuits

250g unsalted butter, softened (I do this in 20 second spurts in the microwave)

50g icing sugar

250g plain flour

For the filling

100g unsalted butter, softened

200g icing sugar

1/2 tsp vanilla extract/essence

Raspberry or strawberry jam (1/2 a jar is more than enough – with pips in is best but not essential)

For the biscuit dough, preheat the oven to 190C/170C Fan/Gas Mark 5. Line 3 baking sheets with baking/greaseproof paper.  Measure the butter and icing sugar into a bowl and beat until pale and fluffy ( a couple of minutes should do). Gradually add the flour and beat a little more, until thoroughly mixed.  Put in the fridge for at least 15 minutes until the mixture is still soft but firm enough to roll out.  With a rolling pin start to roll out the dough until it is about as thick as a £1 coin.  It helps to press lightly and ensure both the surface and rolling pin are floured to prevent sticking.  You can use your hands to help press it out too if you like.  Use a cookie cutter or top of a glass/cup to cut the dough in to circle shapes (any size you like as long as they are all the same size – but not too big).  Carefully place the biscuits on the lined baking trays, ensuring about 2 inches between them so they don’t expand in to each other.

Bake the biscuits in the oven for 10—15 minutes, until a pale golden-brown, very carefully turning over halfway through.  Leave to cool a little on the baking sheets (it’s okay if they are still a little warm but not too much or the buttercream filling will melt).
For the filling, measure the butter into a bowl and add the icing sugar. Add the vanilla extract and beat with a fork or whisk until slightly lighter (about 1  minute). Spoon the buttercream on top of a cooled biscuit then spoon a little jam onto that, then sandwich it together with another biscuit.  Repeat this until all the biscuits have been used.  Eat alongside a cup of tea!

Chickpea, herb and halloumi salad

This chickpea, herb and halloumi salad is an old favourite of mine from the excellent Cranks Vegetarian Cookbook.  It manages to be both refreshing and filling at the same time.  The flavours of the lemon and herbs really compliment the rocket, chickpeas, roast tomatoes and olives, and the fried halloumi on top is a salty treat.  It’s lovely whatever the season and only takes 20 minutes to make (or 10 minutes if you don’t roast the tomatoes) – whoop!

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Chickpea, herb and halloumi salad (serves 2-4 depending on appetite)

2 x 400g can chickpeas, drained and rinsed

1 tbsp lemon juice

100g pitted black olives, cut in half

Small handful chopped parsley

Small handful chopped coriander

Oil (ideally olive oil but any is fine)

1 clove garlic, crushed

200g halloumi cheese, sliced fairly thick

100g rocket (spinach would also work)

12 cherry tomatoes, cut in half

If you want to roast the tomatoes (to make them extra sweet), put them in a baking tray with a drizzle of oil and roast on gas mark 6/200 degrees for about 15-20 minutes, until soft and slightly charred, stirring them a couple of times to prevent sticking.  Alternatively you can just use them raw.

In a bowl mix the chickpeas with the lemon juice, olives, parsley and coriander, a good dash of oil and the garlic.  Season with a little salt and pepper.

Dry fry or griddle the halloumi on both sides in a fairly hot frying pan until golden – this should only take 1-2 minutes each side.

Once the cherry tomatoes are cooked, place some rocket on each plate.  Add the chickpea mixture, the tomatoes and finally top with 2 or 3 slices of the halloumi and a drizzle of oil.  Eat and enjoy!