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Recently I bought some new Pudsey Bear goodies from Lakeland, in particular the new design for the Pudsey Bear Cookie Cutter. I like to get a few of these items because not only are they useful (apron, wooden spoon, cake papers etc.) but also money from the sale of these goods goes to the BBC Children In Need charity.

Today I thought I would have a go at making some biscuits with my new cookie cutter. I have been watching my weight of late and have not had any biccies for ages so it was a nice treat to see how they turned out. I must say at this point that I cannot take any credit for the recipe I used as it was printed on the back of the packet!

NB: (I would suggest if you are following the cookie cutter recipe that you chill the dough for half an hour in the fridge before rolling out, and allow for a 6mm thickness not 3mm, and finally bake for 25 minutes.

The recipe is a basic equal fat to flour mix with corn flour and sugar. Personally I think if I try it again I shall use less fat and add a little lemon oil to flavour the biscuits.

Pudsey Bear biscuits - before they were scoffed!

Pudsalina Bear Biscuits - complete with eyeliner

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It’s a bit late, but as promised here is my chicken soup recipe. I tend to use a Lewcopak chicken from a kosher butcher which has the giblets in a separate plastic bag along with the chicken itself. When I cook a roast chicken I also make the soup at the same time. If you like you can buy packs of giblets on their own and just make the soup.

Ingredients:

• chicken giblets (neck, feet or ankles, wings, stomach)
• 3 or 4 medium sized carrots
• 1 large onion
• 2 large sticks of celery including the leaf
• bay leaf
• sprig of thyme
• small sprig of rosemary
• seasoning

Method:

1. Take your chicken giblets and scold them in a bowl of boiled water. If you see any manky bits on the giblets then give them a scrap with a sharp knife (make sure you wear rubber gloves but this is gross!)
2. Put the cleaned giblets into a pressure cooker.
3. Add the onion. You don’t need to chop it up just peel it and put it in whole.
4. Peel the carrots and slice them and put them in the pressure cooker also. Do the same with the celery making sure to clean the celery well first.
5. Add the rest of the ingredients. If you are using fresh herbs then make sure to clean them well. Also I tend to under season at first, only putting in a teaspoon of salt and a sprinkle of pepper. This allows people to add their own seasoning when eating the soup. I cannot stand being served soup only to find it is too salty and I just can’t eat it - how thoroughly bleugh!
6. Now add plenty of boiling water, enough to fill the pressure cooker about half way. Put on the lid securely. Bring the pressure cooker up to steam (this can take about 5 minutes or so), and then turn the light right down for 40 minutes.
7. After 40 minutes allow the pressure cooker to depressurise on its own (otherwise you will get soup blurting out of the top pressure valve bit!)
8. Remove the lid and then using a slotted spoon remove the herbs and giblets. Now at this point I just chuck them all out but I am told cats like to nibble the cooked giblets, so whether they are a cook’s treat or the cat’s is up to you.
9. Mash the onion through a sieve along with half the carrots and keep them in the soup. At this point you can serve the soup or allow the soup to cool fully and then you can transfer it to a container to put in the fridge. I like to use those pour and store bags. The soup should keep for a couple of days.
10. Serve the soup with locshen, rice, or just on its own. If you want to freeze it then remove all the vegetables first.
11. Enjoy!

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