Wednesday, October 19, 2016

Nutty Mulberry Financiers

Raspberry is very expensive and it is not always available. So I've used some frozen mulberries, of which I've collected and kept frozen, from my one and only small little mulberry plant in a pot. Since financiers uses only egg whites instead of whole eggs, this is a great way of using up the frozen egg whites accumulating in my freezer!

These financiers are gluten-free, using almond meal, hazelnut flour and rice flour. I have reduced the sugar to 80gm and the sweetness was just right. A vanilla bean is split, seeds scraped out and both the seeds with it's pod, and butter is placed in a small saucepan, over medium heat until the butter melts, starts to brown lightly and smells nutty. I have however omitted the vanilla bean, and have used vanilla extract which is added to the batter later. Let the butter cool slightly.

Beat the egg whites to the dry ingredients, add the butter in three batches, mixing well after each addition. I've added the vanilla extract at this stage. Divide the batter between the muffin cups and bake for 18-20 minutes. This recipe yields 6 muffins instead of  8. 

Just before serving, dust with confectioners' sugar.

Moist, soft with nutty aroma. The mulberries works out great. These little gluten-free mini cakes, as the author says, "They are the perfect afternoon snack served alongside a hot cup of tea".

Note : This recipe is courtesy from La Tartine Gourmande.

Saturday, October 8, 2016

Super Banana Bread

 Another keeper recipe. If you have some leftover bananas that are begging to be used, make this quick bread!

A lovely bread. I've made half a recipe for one loaf, so have used only half the amount of the ingredients listed in the recipe, with a further reduction in the amount of brown sugar used ; for half a recipe, I've used only 1/4 cup, and it is sweet enough. The bananas are very sweet to begin with!

I like the crumb texture of this quick bread. It is moist, soft and light, not as dense and heavy as some bananas bread tend to be. I will be making this again when I have leftover bananas.  

I've made half a recipe for one loaf, using half amount of the ingredients listed, with some changes to the following :
use nutmeg powder instead of freshly grated
use 1/4 cup light brown sugar
omitted the sprinkling of the turbinado sugar

Thursday, September 22, 2016

Pepperoni and Egg Breakfast Tart

A savoury bake that is perfect for brunch or as a light lunch. It is quick, easy and delicious. If you have a pack of frozen puff pasty in the freezer, thaw it overnight in the refrigerator, and by breakfast or lunch time the next day, you will be able to serve this savoury tart in less than half an hour.

The actual recipe is named Bacon-And-Egg Breakfast Tarts, but I do not have any bacon. However, I do have a pack of pepperoni which I wanted to use up. The pepperoni makes a delicious substitute. Or even slices of ham will be good too.

I've made this tart before with bacon, when I first purchased this book. And we really enjoyed it at that time. Definite worth a repeat! I've used a 4 inch square of puff pastry sheet bought from the supermarket, makes it so much easier, as there's really no need to measure and cut to size. Perfect size for individual serving.

The puff pastry is scored on all sides to make a border, then spread in the centre of the pastry to the cut lines,  with a mixture of cheddar cheese and sour cream. Bacon or pepperoni slices are pan-fried just until barely crisped. Place a few pieces on the cheese mixture and bake the tart in a preheated oven until the pastry is puffed, crispy and golden, takes about 15-18 minutes. Meanwhile fry the eggs to your liking.

When the pastry is ready, place a fried egg on top of each one, sprinkle some black pepper and chopped chives over, and serve immediately. With a cup of warm tea, would be very nice.

I drizzled some hot sauce over my eggs. Yums! Enjoy!

In the author's own words "Make these for a special brunch, especially if you want to impress your friends or in-laws."