The word ‘biscotti’ comes from ‘bis’ and ‘cotti’, the Italian terms for twice-baked. Biscotti are also the generic term for cookie in Italian. Traditionally an Italian classic, biscotti have been baked for centuries. It was the perfect food for sailors who were at sea for months at a time. The biscuits were thoroughly baked to draw out moisture, becoming a cracker-like food that was resistant to mould. Biscotti were a favourite of explorer Christopher Columbus who relied on them on his long sea voyages. They are enjoyed as a breakfast biscuit, dunked in coffee, alongside a dish of gelato, and of course, biscotti are savoured as a subtly sweet crispy snack all by themselves. And can be enjoyed any time of the day.

Almond fennel biscotti

Ingredients
Butter unsalted 350g
Eggs 6 no
Castor sugar 1½ cup
Flour 6 cups
Salt a pinch
Baking powder 2 tsp
Almond ½ cup
Vanilla extracts 2 tsp
Fennel seeds 1 tbsp

Method
Sift flour, salt and baking powder and keep aside.
Cream butter with sugar till light and fluffy and the sugar is dissolved.
Gradually add the eggs, vanilla extracts and continue to mix.
Now add flour mixture slowly and continue to mix.
Add crushed almonds and fennel seeds and make a stiff dough.
Allow the dough to rest for 1 hour in refrigerator.
Divide the dough into equal parts and shape them into 2 inch width logs.
Arrange in a baking tray and bake at 180 degree C for 25-30 minutes.
Remove from the oven and allow to cool and refrigerate for another 2 hours.
Thin slice into ½ cm biscotti.
Arrange on a baking tray and bake again at 180 degree C for 10-12 minutes.
Keep an eye on the biscotti as the baking time will depend on the thickness on the slice.
Once the biscotti is crisp remove and allow to cool and store in air tight containers.
Note: To make chocolate biscotti, dip the prepared biscotti in melted chocolate and allow to set for a while.

Sea bass
Sea bass is a popular table fish found in warm and tropical seas. The body is elongated and has small scales. The mouth is large as compared to the body proportion and the tail is straight edged or rounded.  European sea bass was one of the first types after salmon to be farmed commercially. It is considered a perfect fish for your grills. But avoid overcooking your sea bass, making sure not to dry it out. The fish will stick a little on the grill.
Sea bass has a mild, yet delicious flavour. I do recommend at least a light brush of oil over the fish to hold the seasonings in place. The fish is done once the meat is completely opaque through the middle and flakes easily with a fork.
If you really want an extra lean fish, then look for the Black or Red Sea Bass. Either way, you can use sea bass as a meal by itself or as the meat in any of your favourite dishes.
Grilled sea bass
with capers

Ingredients
Sea bass fillet 700g
Olive oil 1 tbsp
Sea salt to taste
Black pepper to taste
Lemon juice 1 tbsp
Capers 5-6 no
Butter 2 tbsp
Garlic, chopped 3-4 cloves
Parsley, chopped 2 tbsp
Lemon 1 no

Method
Wash and pat dry the sea
bass fillet and marinate with
salt, crushed black pepper,
olive oil and refrigerate for
1 hour.
Heat the grill or hot plate and oil it nicely so that the fish does not stick to it.
Place the sea bass on the hot plate skin side first and cover with a bowl to keep it moist.
Cook for 5 minutes and turn over to cook the other side also.
Take care not to overcook the fish as it will make the fish dry to taste.
In the meanwhile, take sauce pan and heat butter and sauté chopped garlic.
Add capers and chopped parsley, season and cook till the raw flavour of garlic goes away.
Once the fish is cooked, remove from hot plate and place in the serving plates.
Add lemon juice to the sauce and immediately pour the prepared sauce on top.
Serve garnished with lemon wedges and choice of greens.

* Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel.  Send your feedback to:
[email protected]