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Pea and Hazelnut Friands

Saturday, December 18, 2021

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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.

FriandsLemon 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Drizzle the friands with prepared honey lemon syrup. Garnish with some shredded mint leaves.

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Asian Inspired Porchetta

Wednesday, December 15, 2021

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© 2021 | http://angiesrecipes.blogspot.com


© 2021 | http://angiesrecipes.blogspot.com


Porchetta is an Italian classic but I turned it Asian by giving it a twist replacing fennel rosemary with a mixture of Sichuan peppercorns, cilantro/coriander, star anise, garlic, cumin, chilli and cinnamon and serving it with some roasted vegetables flavoured with the drippings, and if desired, some sambal sauce. It's rich, fatty, juicy, herby, aromatic with crunchy pork cracklings that I can't get enough. (imagine an audible crackling sound when you bite into it!!! Just heavenly). I would have added lemongrass to the spice paste if I had it. Again I didn't use pork loin for the stuffing. Instead of just rolling up some belly, which works great, I scored the skin then butterfly it (using a very sharp knife to separating the meaty side from the skin and opening it like a book) and roll it up. This technique gives you more flavour and much easier to shape the porchetta.
This recipe is good for 4 persons with some leftover, that make the most delicious sandwiches.

Spice Herb Paste
  • 2-2.2 kg Pork belly, butterflied into a single rectangular piece
  • 2 tsp Sea salt
  • Cherry tomatoes on the vine
  • Belgian endive, halved
  • Sambal oelek, to serve
  • 1 tsp Star anise powder
  • 1/2 tsp Cinnamon powder
  • 2 tsp Sichuan peppercorns, ground into powder
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1 tsp Chilli pepper flakes
  • 2 tsp Sea salt
  • 4 Garlic cloves, minced
  • 40 g Cilantro, chopped
  1. Pat the pork belly dry with paper towel. Use a sharp knife to score the skin in a crosshatch checkerboard pattern, cutting just into the fat layer at 1cm intervals. Generously season pork rind with salt, rubbing salt into score marks.
  2. Place the pork belly on a cutting board with scored skin side down. Hold a really sharp knife parallel to the cutting board and place the blade halfway up the belly. Draw the blade along the edge carefully and gently start splitting the belly in half making it half as thick, leaving one end attached. So now you have one single rectangular piece.
  3. To make the spice-herb paste, combine all the ingredients in a food processor and process until smooth.
  4. Spread the paste evenly over the pork belly. Gently roll up the pork into a log and tie it firmly with kitchen string at 3cm intervals to secure. Transfer to a large roasting pan and place in the fridge, uncovered, overnight to dry out the skin. You can also place the pork on a wire rack set on a baking tray if you don't have a roasting pan.
  5. Remove the pork from the fridge about two hours before cooking to allow it to come to room temperature. Preheat oven to 210C/410F fan forced.
  6. Pat the pork skin dry with paper towel. Roast for 30 minutes or until the skin starts to crackle. Reduce oven to 150C/300F fan forced. Roast for a further 1 hour 30 minutes until cooked through. Add tomatoes and endive halves next to the pork at the last 15 minutes and brush with the drippings. Remove from the oven and allow to rest for 20 minutes before slicing.

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Quick Gingerbread Loaf with Hazelnuts

Sunday, December 12, 2021

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A nutty version of the classic gingerbread that's wonderfully moist and full of flavour. It's spiced with ground ginger and allspice and sweetened with raw sugar and molasses. The earthy toasted hazelnuts complement this tender, robustly flavoured gingerbread perfectly. The use of molasses adds real depth of flavour and creates a slightly sticky exterior that's just irresistible. Enjoy on its own or with custard or a dollop of sweetened whipped cream. You can also take this holiday cake up a notch with this 6-Week Long Maturing Spelt Gingerbread Loaf if you could plan ahead and so you're not trying to do it all at the last minute!

  • 175 g Unsalted butter
  • 100 g Raw brown sugar
  • 100 g Molasses (or golden syrup/honey)
  • 250 ml Wholemilk
  • 210 g All purpose flour
  • 50 g Ground hazelnut, toasted
  • 1 tbsp Ground ginger
  • 1 tsp Allspice, ground
  • 1 tsp Baking soda
  • 100 g Hazelnuts, roasted
  1. Preheat the oven to 180C/350F. Grease and flour a 20x10cm loaf pan or line the pan with parchment paper.
  2. In a small saucepan, combine the butter, raw sugar, molasses, and milk. Bring to the boil, then remove from heat and set aside.
  3. Sieve the flour, ground hazelnuts, ginger, allspice and baking soda into a large bowl. Stir in the boiled mixture until just blended. Fold the roasted hazelnuts into the batter and pour into the prepared pan.
  4. Turn down the oven to 160C/320F and bake for about 70 minutes or until the top of the loaf springs back when lightly touched and a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

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Orange Kalamata Olive Salad

Thursday, December 09, 2021

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This healthy and fruity orange olive salad brings colour and joy to any dinner table. It makes an awesome accompaniment for just about any meat dish.
If blood oranges aren't available, ruby red grapefruit is an excellent substitute. Or just use more naval oranges or a mix of oranges and tangerines. Kalamata olives are harvested when they are fully mature and have a distinctive, rich, fruity taste. Use black olives instead if you wish.

  • 2 Naval oranges, peeled and sliced
  • 5 Blood oranges, peeled and sliced
  • 50 g Blanched almond sticks, dry toasted
  • 80 g Kalamata olives, rinsed
  • Salt and pepper, to taste
  • 3 tbsp Raspberry balsamic glaze
  • 1 tbsp Extra-virgin olive oil
  • Fresh herbs of your choice (I use spring onions, basil leaves, flat pasley leaves and arugula)
  1. Using a sharp knife, peel naval and blood oranges thickly, removing all the bitter white pith. Thinly slice the peeled oranges crosswise, removing any pits.
  2. Stir blanched almond sticks in a small frying pan over medium heat until toasted lightly.
  3. Arrange orange slices on a large serving platter. Top with toasted nuts, olives and fresh herbs of your choice. Season with salt and pepper. Then drizzle with balsamic glaze and olive oil just before serving.

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Double Chocolate Rye Muffins with Coconut Cream and Date Syrup

Sunday, December 05, 2021

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The moist, tender chocolate muffins are best enjoyed still warm from the oven, but they will keep for a week in an airtight container and they freeze well. Serve them with some pomegranate seeds if desired. Besides date syrup, you can use honey or maple syrup instead. For a healthier and less sweet version, replace some of it with a ripe banana or applesauce.

Dry IngredientsWet Ingredients
  • 200 g Dark rye flour
  • 80 g White spelt flour
  • 40 g Dutch-processed cocoa powder
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Coarse sea salt, plus a pinch to sprinkle on top
  • 100 g 50%-70% Cacao dark chocolate, coarsely chopped
  • 3 Medium eggs, at room-temperature
  • 250 ml Full-fat coconut milk
  • 150 ml Date syrup
  • 150 ml Cold-pressed olive oil
  1. Preheat the oven to 200C/400F. Line a 12-cup muffin tin with paper cases or grease a jumbo 6-cup muffin tin with olive oil and dust with a bit of flour.
  2. Sift together the dry ingredients except the salt and chocolate in a large mixing bowl. Add half the sea salt and reserve the remainder for topping. Add half the chocolate and set the rest aside.
  3. Beat the eggs in a separate bowl for about a minute. Then add the coconut milk, date syrup and olive oil while constantly whisking. Add the dry mixture to the wet mixture and use a spatula to carefully fold everything until combined.
  4. Divide the batter among the muffin cases and top with the remaining dark chocolate. Bake for about 18 minutes for smaller muffins and 22-25 minutes for the jumbo ones until well risen and spongey and the chocolate has melted. Remove from the oven and sprinkle with the remaining sea salt.

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