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.
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)