Wednesday 25 February 2015

We've been cooking again…..

I love it when the girls come home as they love to try out new recipes - this time Clara was home and made something very sweet this time rather than her usual savoury. This recipe came from the Yotamm Ottolenghi cook book 'Plenty More' and was absolutely delicious!!! 

The recipe is for Blackcurrant Friands. We were not sure what a Friand was, but as explained with the recipe it is a small French cake, apparently he explains the French word friand means 'dainty' or 'a gourmet who delights in delicate tastes' - and this recipe is full of delicate tastes!
The recipe is easy to follow, and is full of lovely things like almonds, pistachios, cinnamon, lemon zest and blackcurrants. Egg whites are whisked and folded in with the blackcurrants and then poured into a muffin tray and baked.
 After they have cooled they are drizzled with a lemon glaze and sprinkled with chopped pistachios.
 The glaze made the little friands really sweet, although the blackcurrants do cut across the sweetness a little, bu another time we may just dust with icing sugar - however, they were so yummy and hit the spot with a cup of tea after our dog walk.
This time we walked along Scout Scar, which is just near Kendal. It was a lovely afternoon and we had quite clear views over to the lakeland hills.
I think these little friands will become a regular make - but we will need the walks as well to keep the calories off!!

4 comments:

  1. I have never had a friand, but they look delicious!! xx

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  2. I'm currently making this and have a problem following the recipe (I have the book) - he gives instructions on preparing the egg whites and dough separately, then as a next step, says to pour the dough into the moulds... Does the egg-white mixture go into the dough first? Probably by the time you reply, I'd have had to problem-solve this on my own... :<

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  3. I'm currently making this and have a problem following the recipe (I have the book) - he gives instructions on preparing the egg whites and dough separately, then as a next step, says to pour the dough into the moulds... Does the egg-white mixture go into the dough first? Probably by the time you reply, I'd have had to problem-solve this on my own... :<

    ReplyDelete
    Replies
    1. Hi Vianne,

      I guess you have worked this out by now, and I hope they turned out to be delicious.

      After the egg whites are prepared, you carefully fold in a third of the egg white to the mixture, this makes the 'dough' mixture a little slacker, and then fold in another third along with the blackcurrants, and then the last third.
      Then pour into the moulds.

      Hope this has helped.

      Jilly

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