Giggity giugiulena

The battle of the magazines continues...

Don't worry, it's not a real battle, just an imaginary conflict in my mind, where one magazine leads its colourful pages to victory against the marauding monthly food publications.  The prize? Just kudos for the title of 'title of the month' according to Ooh, Look...

That's just a stream of consciousness.  What I really wanted to tell you was that Gourmet Traveller has a new special edition out.  Called 'The Italian Cookbook', it's full of gorgeous Italian recipes from GT magazine and website. 

I flicked through the magazine while waiting to pay for it, and this recipe for sesame seed brittle looked like it was easy enough to make.  I just had to stop by the Italian deli to pick up a tub of untoasted sesame seeds, and it was halfway there.  The brittle is a non-too-sweet bite to have for afternoon tea or petits fours. Tip: A hot drink will also help dislodge the sticky sesame bits from your teeth.

Sesame seed brittle (Cubbaita di giugiulena)

makes about 25 pieces

Ingredients

225g (1½ cups) sesame seeds

75 gm (1/3 cup) sugar

250 ml (1 cup) honey

¼ tsp ground cinnamon

Method

1.  Combine ingredients in a large heavy-based saucepan and bring to the boil, stirring occasionally, over low heat. Cook, stirring occasionally, until mixture reaches 160C on a sugar thermometer.

2.  Line a 20cm-square cake pan with baking paper. Pour mixture into pan and smooth top.

3.  Allow to cool slightly, then loosen edges from pan and, using a sharp knife, cut into diamonds. Do this while the brittle is still fairly soft, as it will harden as it cools.  Place on baking paper to cool completely.

Brittle will keep in an airtight container for up to two weeks.

Recipe adapted from Gourmet Traveller

Ingredients, including fab magazine and tub of sesame seeds; heating the sesame to 160C; cooling in the tin; wooden spoon coated with sesame seeds (use boiling water to soak the spoon, thermometer and pan to remove the hardened honey and sugar).

Cut the brittle into diamond shapes while it is still soft

Serve with espresso or hot tea

 Sesame seed brittle
aka Cubbaita di giugiulena

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Reminder:  The Good Food and Wine Show (Sydney) giveaway is still on.  You have until Sunday to get your entries in.  Just say the magic words and enter here.