oliveoilandlemon

recipes for a healthy life

Tag: afternoon tea

Bake and they will come…. Financiers with Glazed Blueberries

Blueberry Financiers

Saturdays are predictable in our house, Dom works, I bring Eva to swimming lessons and afterwards she gets hot chocolate to ward off a sugar low meltdown. I never learnt to swim as a child and despite going back as an adult and learning, I still have a fear of being out of my depth, so I consider the hot chocolate a well deserved treat. I love having people over for coffee and a chat as well,I’m from a big family and I get great joy from having chats round the table with good coffee and something nice to eat. It harks back to growing up, my mum loved us around the table, everyone was welcome, Sunday dinners were like open house and she would often even stay up late at night to chat to us when got in from a ‘disco’ (I’m showing my age!)
So in the hope of enticing a few callers I usually bake. To make it known we are ‘open for visitors’, a Facebook update generally does the trick…. So be sociable, Tomorrow is saturday so bake and enjoy the company!

Blueberry Financiers with glazed blueberries

6 oz of butter melted to make beurre noisette
4 oz icing sugar
4 oz ground almonds
2 oz gluten free white flour
5 egg whites
1 tsp lime juice
Zest of 2 limes
2 oz desiccated coconut lightly toasted
3 oz blueberries
2 of Flaked coconut

Clarify and brown the butter by adding it to a small heavy saucepan. Heat over a low hear until melted. Continue cooking and watching carefully until the butter turns brown. Make sure not to let go black – start again if that happens. Pour butter through strainer and discard the white milk solids. Let cool.

Mix the flour, sugar and almond flour in a bowl
Add the egg whites and lime juice and gently mix until they are incorporated
Tip into mixer and using paddle mixer, beat in the melted butter in a gentle but steady stream.
Fold in the desiccated coconut and lime zest.
Spoon mixture into bun cases sitting in a metal tin or into silicone financier moulds.
Push in the blueberries and sprinkle over the coconut flakes
Bake in oven for 12 – 15 minutes until firm to the touch and a skewer in the centre comes out clean.
Leave to cool if they are in silicon moulds otherwise remove bun cases from metal tins after about 5 minutes. Serve with the glazed blueberries.

Glazed blueberries
240g blueberries
2 tbsp sugar
2 tbsp water

Throw the blueberries, water and sugar onto a medium pan and shake until the sugar starts to dissolve and blueberries become lovely and glazed with the syrup. (About 3 mins)

Cinnamon Pull Apart Bread

Brown breads, soda breads, enriched breads, brioche, pain au raisin – I love them all. Not for everyday eating but on occasion. Baking bread evokes memories of being at home in the kitchen with my mum where bread was made very regularly. Probably the first thing I ever learnt to make … I starting with being allowed mark the cross on the soda bread, moving on to pouring in the butter milk, eventually being allowed make it all myself. Now as a mother myself, I often return to bread making with my daughter , hoping I am creating the same memories for her that I have. I love working with yeast too, preparing the ingredients, knead.. sometimes lots of kneading, then wait , wait some more, look in amazement at the puffed up ball of air, more kneading or preparation. Not for everyone but the results soo delicious. I love all breads – there I said it!.. nowadays often a very unacceptable thing to say you eat, but I love it, simple as.

This is a pretty quick recipe for a cinnamon enriched bread – great for toasting and perfect with a cup of coffee on a cold Irish Spring afternoon.

For the dough
400gr strong white flour
30gr sugar
22gr fresh yeast or 2 1/4 tsp dried
60gr unsalted butter
150ml milk
2 large eggs beaten

For the filling
120gr dark muscovado sugar or coconut palm sugar
2 tsp cinnamon
55gr unsalted butter
1 tsp vanilla extract
60gr walnuts – pulsed to big crumbs

Oven at 180C
Mix flour sugar and salt
Warm 30ml milk and dissolve the yeast
Melt butter and add remaining milk
Pour both milks into a well in the dry ingredients
Add beaten eggs
Mix untill all wet is incorporated – dough will be sticky
Grease a bowl with some tasteless oil and place dough in the bowl, cover with cling and leave to double in size about 1 to 1.5 hours
For filling – mix sugar, nuts, cinnamon and vanilla.
Melt butter and allow to cool.
Roll dough out to a rectangle 12 by 20 inches
Spread with the melted butter and sprikle on the topping

Cut into 4 equal strips
Stack all on top of each other and cut into 6
Layer the stacks inthe load tin like a deck of cards standing up
Leave to rest for 30 minutes
Bake for about 25 – 30 minutes until lovely golden brown


Remove from tin after about 15 minutes and serve warm, cold or toasted the next day!… lovely!

Financier Cakes with Bluberries and Coconut

IMG_8467

I have been gluten free for about 6 weeks now and everyone keeps asking me do I feel better. Honestly Not Yet, but I am hopeful that one morning soon, I will hop out of bed like a new woman!….

The really big down side of going gluten free is the price of goods – over €4 for a loaf of bread and dont get me started on the cakes. These however are the perfect antidote to having to resort for paying through the nose for hockey pucks. Light, delicious full of flavour and really easy to make – I had to reblog this since it is about all I am making lately!

Makes about 12

6 oz of butter
4 oz icing sugar
4 oz ground almonds
2 oz gluten free white flour mix
5 egg whites
1 tsp lime juice
Zest of 2 limes
2 oz desiccated coconut lightly toasted
3 oz blueberries
2 of Flaked coconut

Melt and brown the butter in a small heavy saucepan. – make sure to watch it carefully until the butter turns brown. Make sure not to let go black – start again if that happens. Pour butter through strainer and discard the stuff in the strainer.
Mix the flour, sugar and almond flour together.
Add the egg whites and lime juice and gently mix until they are incorporated
Tip into mixer and using paddle mixer, beat in the melted butter in a gentle but steady stream
Fold in the desiccated coconut and lime zest
Spoon mixture into bun cases sitting in a metal tin or into silicone financier moulds
Push in the blueberries and sprinkle over the coconut flakes
Bake in oven for 12 – 15 minutes until firm to the touch and a skewer in the centre comes out clean
Leave to cool if they are in silicon moulds otherwise remove bun cases from metal tins after about 5 minutes

These little beauties are really delicious; you can use raspberies or chopped ripe pear as an alternative.

This recipe came from my time in Dublin Cookery School and in turn I think came for the lovely Sally who used to work there!

Follow

Get every new post delivered to your Inbox.

Join 334 other followers

%d bloggers like this: