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Pea and Hazelnut Friands

Saturday, December 18, 2021

These friands are easy to make, delicate, delicious and make a perfect afternoon treat with friends. A friand is a small tea cake, similar to the French financier, that are traditionally made with almonds only and browned butter, while friands made with just melted butter and can be flavoured with fruits, and other ingredients. If you don't have oval friand baking pan, by all means use the regular muffin pan.
You can't really see the green colour in those friands as I used ground hazelnuts. Try almond meal from skinless, blanched almonds if you want green colour from the garden peas to stand out. Lemon syrup can be made a week ahead and stored in a jar in the fridge.

Friands	Lemon Honey Syrup
120 g Frozen green peas 5 Large egg whites 180 g Hazelnuts, finely ground 80 g Plain flour 150 g Powdered sugar A large pinch of fine sea salt 180 g Unsalted butter, melted and cooled Mint leaves, shredded	90 g Honey 50 ml Lemon juice, strained 40 ml Water

In a small saucepan, combine the honey, lemon juice and water. Cook over medium heat stirring occasionally until boiling. Continue to boil until the mixture is reduced to a third. Cool.
Cook peas in a small saucepan of boiling water for 1 minute or until they rise to the surface. Drain immediately. Refresh with cold water and drain again. Blend until smooth.
Beat egg whites in a large bowl until soft peaks form. Fold pea puree through egg whites. Meanwhile, preheat oven to 180C/350F. Grease a jumbo 6-hole muffin pan.
Sift ground hazelnuts, flour, powdered sugar and salt into a mixing bowl. Fold three-quarters of the dry ingredients into egg white mixture. Add butter and remaining dry ingredients. Stir until just combined (do not over mix). Spoon mixture into pan holes.
Bake friands for 25-28 minutes or until a skewer inserted into the centre comes out clean and a small cracked mound appears on each friand. Leave friands in pans for 5 minutes before turning, top-side up, onto a wire rack to cool.
Drizzle the friands with prepared honey lemon syrup. Garnish with some shredded mint leaves.

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Easy Almond Coconut Florentine

Thursday, December 02, 2021

Chewy, nutty and buttery...these classic Florentine cookies are filled with almonds, desiccated coconut flakes, dried cranberries and a caramel. They are baked until golden and crisp with a slightly chewy center. Enjoy yourself or give as a homemade gift.

100 g Butter
70 g Sugar
50 g Honey
2 tbsp White spelt flour
50 g Desiccated coconut flakes
50 g Blanched almond sticks
50 g Dried cranberries, chopped
125 g Dark chocolate couverture

Melt the butter, sugar and honey in a small saucepan over a low heat, stirring frequently.
Remove from the heat and whisk in the flour then add the coconut flakes, almond sticks and chopped cranberries.
Heat oven to 190C/ 375F. Divide the mixture into 16 silicon muffin cups. Bake for 10 minutes until golden. Leave to cool for a few minutes until firm. Cool completely.
Melt the chocolate in a bowl over a simmering saucepan of water. Turn the florentines over on the wire rack. Dip the bases of the cookies in the chocolate, then sit them upside down on a tray until set. If you like, use a fork to draw wavy lines across the chocolate when the chocolate is firm enough to hold its shape. Leave to set and then store in an airtight container.

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6-Week Long Maturing Spelt Gingerbread Loaf

Friday, November 19, 2021

Nothing spreads the holiday spirit like a good homemade gingerbread loaf. This particular gingerbread is well-flavoured and incredibly delicious due to the 6-week long maturing process and the generous use of homemade spice blend. For a loaf with a soft crust and tender crumb, cover the gingerbread with a few slices of bread or fruit (I used clementines) for a couple of days before slicing. Glaze the gingerbread loaf with a simple lemon icing or chocolate ganache with some chopped nuts or just serve it with some whipped cream and some stewed plums for a festive brunch or try as a teatime snack slathered with butter.

Gingerbread Spice Blend	Gingerbread
2 tbsp Allspice, ground 2 tbsp Cinnamon, ground 2 tbsp Ginger, ground 1 tbsp Clove, ground 1 tbsp Nutmeg, ground A large pinch of black pepper	125 ml of Honey (or molasses) 100 g Coconut sugar (or raw brown sugar) 60 g Butter 3/4 tsp Baking soda 60 ml Milk 250 g White spelt flour 20 g Gingerbread spice blend 1 Medium egg

Combine all the ingredients for the spice blend in a jar. You don't need all the spices for the recipe. So half the recipe if you prefer.
6 weeks before Christmas: Gently melt the honey, coconut sugar and butter in a saucepan. Do not allow the mixture to boil. Set aside to cool for a bit. Add soda to the milk and mix. Whisk together the spelt flour and gingerbread spice, soda with milk, egg and cooled honey mixture. Mix well. Scrape the thick batter into a 20cm loaf pan. Cover the pan with a piece of plastic wrap and let it sit in the fridge, undisturbed, for 5 weeks.
After 5 weeks: Preheat the oven to 170C/340F. Bake the loaf for about 50-60 minutes until nicely browned. Leave to cool in the pan, then turn out. Wrap the loaf with a large piece of tin foil. Set aside at room-temperature for a couple of days or up to a week before serving.
If the gingerbread is hard, place a few slices of bread/apples/clementines on the loaf, then wrap with tin foil. They will help make the loaf tender and soft (change the bread/fruit each day with fresh ones). When the loaf is tender, glaze the gingerbread with chocolate ganache and sprinkle with some chopped nuts over, or simply dust the loaf with some powdered sugar and enjoy!

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Saffron and Honey Challah with Sesame Seeds

Wednesday, October 27, 2021

The dough is enriched with eggs and oil, while a little honey add a unique sweetness to this traditional Jewish Sabbath bread. A little saffron goes a long way to give this challah bread a yellow hue. Don’t have saffron? You can still make this recipe! Simply leave the saffron out or try adding whatever spices or seasoning you have on hand.

240 ml Lukewarm water
2 tsp Active dry yeast
470 g All-purpose flour
30 g Sesame seeds, lightly toasted
50 g Honey
1 tsp Sea salt
0.1 g Saffron powder
3 Large eggs
60 ml Sunflower seed oil (or melted butter)
2 tbsp Sesame seeds, for topping
1 tbsp Vanilla sugar, for topping

Dissolve the yeast in half of the water. Let stand for 5 to 10 minutes until frothy. In a small bowl, mix the saffron with the remaining warm water.
Place the flour, sesame seeds, sugar, and salt in the bowl of a stand mixer and whisk to combine.
Make a well in the center of the flour and add 2 eggs, 1 egg yolk, oil, saffron water and yeast mixture. Mix on low speed for 5 minutes until a dough forms. Increase the speed and knead until the dough is soft and smooth.
Place the dough in an oiled bowl, cover with plastic wrap, and set aside in a warm place. Let the dough rise until doubled in bulk, 1 1/2 to 2 hours. Divide the dough into 3 equal pieces and roll each piece of dough into a long rope about 22 inches in length.
Braid the ropes together like braiding hair, squeeze the ends of the ropes together and tuck them under the loaf. Coil the dough into a round and tuck the end under the round. You can also pull the ends toward each other to create a circle.
Place the challah on a baking try lined with parchment paper. Cover with a clean kitchen towel. Let rise in a warm place until puffed, about 1 hour.
Preheat the oven to 180C/350F. Whisk the reserved egg white and brush it all over the challah. Sprinkle sesame seeds over and top with vanilla sugar.
Bake the challah 30 to 35 minutes until nicely golden. Cool the challah on a cooling rack until just barely warm. Slice and enjoy.

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Roast Pumpkin and Pistachio Gremolata

Wednesday, October 06, 2021

Pistachio gremolata, lightly sweetened with clear honey, is baked with the Hokkaido pumpkin wedges for extra crispness, and this recipe works with almost any kinds of pumpkins (acorn, kent or butternut) or root vegetables. Instead of pistachios, you can use other nuts like toasted coconut chips, pine nuts, pepitas or hazelnuts.

	Pistachio Gremolata
1-1.2 kg Pumpkin, deseeded, skin on and cut into 2-3cm wedges 10 Garlic cloves, unpeeled 3 tbsp Olive oil 2 tbsp Red-wine vinegar Salt and black pepper 300 g Greek-style yoghurt, to serve	20 g Parsley 2 tsp Aleppo pepper (or chilli flakes) 30 g Shelled pistachios, roughly chopped 50 g Breadcrumbs Zest of 1 organic lemon 1 tbsp Runny honey 3 tbsp extra-virgin olive oil, plus extra for serving Salt and black pepper

Preheat the oven to 190C/375F. Put the pumpkin wedges into a large baking tray, add the garlic cloves, olive oil, vinegar and salt and pepper, then toss until evenly coated. Roast for 35-40 minutes, until the pumpkin is soft and golden around the edges.
For the gremolata, roughly chop the parsley, chilli and pistachios, and put in a bowl with the remaining gremolata ingredients. Mix until everything is coated in the olive oil and honey.
Remove the tray from the oven and sprinkle the gremolata evenly over the pumpkin. Return the tray to the oven and roast for a further 10 minutes, until the pumpkin is soft and the breadcrumbs are golden.
When cool enough to handle, squeeze out the soft garlic flesh from the bulb and mix into the Greek-style yoghurt.
Spread the garlic flavoured Greek yoghurt on serving plates and top with a final drizzle of extra-virgin olive oil. Arrange the roasted pumpkin wedges over and enjoy!

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Radicchio Arugula Salad with Figs, Walnuts and Fresh Goat Cheese

Friday, September 24, 2021

This simple bittersweet Fall salad with arugula, radicchio, fresh figs and walnuts is a lovely light starter or side dish, and surely will liven up any meal. The honey vinaigrette takes a few minutes to make and very versatile. It delivers lots of wonderful flavour, but won't overpower the salad. The recipe is a great base for other combinations of oil (avocado oil), vinegar (red wine or apple cider vinegar), and syrups (maple or date syrup). You can either use the dressing immediately, or you can make it a couple of days in advance of serving.

Salad	Honey Vinaigrette
80 g Walnuts, toasted 75 g Arugula 75 g Radicchio, tore into bite-sized pieces 5 Fresh figs, cut into wedges 100 g Fresh goat cheese Dill or parsley, choped	4 tbsp Olive oil 2 tbsp White balsamic vinegar 2 tsp Dijon mustard 1 tbsp Honey A large pinch of cayenne pepper Salt and black pepper, to taste

Heat walnuts in a dry, heavy skillet over medium heat for 3-5 minutes and smell toasted, stirring constantly to ensure even toasting until the nuts turn golden brown. Remove to a plate to cool.
Combine all ingredients for the dressing in a clean jar. Cover with lid, and shake until fully blended. Chill until ready to use.
Place arugula, radicchio, and fig wedges in a large salad bowl. Add in 1/3 of the salad dressing and gently toss them together. Divide it into two serving plates. Top with fresh goat cheese and chopped dill. Crumble the toasted walnuts over. Serve it with the rest of the vinaigrette.