Who Doesn’t Love a Tart? A White Wine Mushroom Tart…

See, when tax season ends it is supposed to be spring.  Normally I can get outside in the fresh air and putter about in the garden.  Mother Nature did not get the memo this year!  On Monday we had a two hour delay for school due to snow and ice.  It’s just been cold this week.  The strong winds took down a large tree in town.  She is being cruel!

I really hope the warm weather shows soon because it would be nice to have a spring longer than a couple of weeks.  Summer likes to show early here.

Every Tuesday night we have pizza and sometimes I buy a phyllo dough mushroom tarts with white wine.  It’s been on my list to recreate it but I decided instead of fiddling round with the phyllo that I would make my short crust pastry.

Mushroom tarts 1 2018

In a skillet melt 3 tablespoons of butter.  Finely chop shiitake mushrooms to give you a cupful.  Finely chop shallots until you have about 1/3 cup.  Sauté the mushrooms and shallots on medium heat.  Chop up fresh thyme and rosemary, about a small handful total and add them to the skillet.  After cooking for several minutes add a 1/4 cup/2oz of dry white wine.

Mushroom tarts 2 2018

Grate about 3/4 cup of jarlsberg and put it in a medium bowl and set aside.

Mushroom tarts 3 2018

Preheat the oven to 350F/175C and prep the pastry.  Technique to do the pastry is here.  For this recipe I used 1/2 cup/70g of flour, a pinch of salt, and just under a 1/4 cup of butter.  When the butter is fully incorporated into the flour gradually add cold water a bit at a time until the dough comes together.  Roll out thinly.

Add the mushroom mixture to the cheese and mix well.  Add a dollop to the pastry.

Mushroom tarts 4 2018

Pinch the dough closed and slice three vents into the top.  Brush with a beaten egg.

Mushroom tarts 5 2018

Bake for 20-25 minutes until the pastry is golden and flaky.

Mushroom tarts 6 2018

These are great for a cheese and wine night or if you have a potluck to go to.

 

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Bacon Wrapped Steak Salad and They Really Should Teach Body Mechanics in PE

I was able to touch my toes today.  So what you say?  Well, I can’t remember the last time I’ve been able to do that!  I had to bend my knees a little but I got there.  Part of what helped was reading an article from NPR about the proper way to bend to pick up things.  Seems so basic but it really changed things for me.

I was speaking with my massage therapist today and casually mentioned I was discussing with my husband how they should teach body mechanics in Physical Education.  Perhaps if they did less of us wouldn’t find us feeling old as we hit our 30’s and 40’s.  She completely agreed as she definitely sees all sorts of body issues.  Just add it to the long list of things that kids should learn before heading out into the world!

Bacon Steak Salad 1 2018

Only five more shifts of tax season, not that I’m counting!  But the last few weeks mean I need to come up with simple dishes to cook on the days I’m home in the evening because my brain is fried!  I came across a dish with steak wrapped in streaky bacon with the usual Worcestershire sauce, which is tasty but I wanted to mix it up a bit with a fresh salad and Italian flavours.

Bacon Steak Salad 2 2018

At least an hour ahead of cooking marinate the steak.  In a bowl add two parts olive oil and one part balsamic vinegar.  Finely chop 3-5 cloves of garlic, depending on size, and finely chop a small handful of fresh oregano and thyme.  Add a bit of sea salt and pepper.  Mix well.

Cube the steak.  I used steak tips as the co-op has a great local source, so good! Add the steak to the marinade.

Bacon Steak Salad 4 2018

When it’s time to cook, wrap each cube in half a rasher of streaky bacon and place on a skewer.

Bacon Steak Salad 5 2018

If you remembered to get propane for the grill, use the grill but as I hadn’t done that I used the griddle on the cooktop.  Get it to medium high.  You don’t want it too hot because you don’t want to burn the bacon before the steak get’s cooked.

Bacon Steak Salad 6 2018

Use the marinade to baste the bacon and turn frequently so, again, the bacon doesn’t burn.  While this is cooking put together a fresh salad with mozzarella cheese and fresh made balsamic vinaigrette.  Use 2 parts olive oil and 1 part balsamic vinegar.

Bacon Steak Salad 7 2018

I’m definitely ready for salad season.  Love the lightness and all the flavours.

Making Whoopie…Carrot Cake Pies That Is

The amount of chocolate our kids still have from Christmas is going to keep them going for quite awhile.  They would disagree completely with me, of course.  As scrooge like as I was being in the chocolate department I didn’t want to forego any treats.  I’m not that mean!

So what do bunnies really like?  Carrots!

Carrot Cake Whoopie Pies 1 2018

I did a search on Pinterest for fun easter desserts.  The plethora of Peeps desserts was a bit scary.  Aside from the fact none of us like Peeps, my kids aren’t little so something less sugar high inducing would do the trick.  I found this Mini Carrot Cake Whoopie Pies recipe and I thought it would be fun to make.  Not to mention easy!  And as we’re still plugging away at our renovation of the bathroom project, well, easy is key.

I will say the overall time to make this of 18 minutes is seriously over optimistic.  Give yourself an hour.  There is only so fast I can go!

Preheat the oven to 350F/175C

Begin with finely grating 180g of carrot.  This will give you 1 1/2 to 2 cups of shredded carrot.

Carrot Cake Whoopie Pies 2 2018

In a mixer add 113g/1 stick of butter (room temperature) along with 100g/1/2 cup of packed light brown sugar and 100g/1/2 cup of white sugar.

Carrot Cake Whoopie Pies 3 2018

Cream all this together for several minutes until creamy and blended well.  While this is mixing mix the dry ingredients together in a medium sized bowl.  Add 250g/2 cups all purpose flour, 1 1/2 teaspoons of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon of ground nutmeg and 1/2 teaspoon of salt.

Carrot Cake Whoopie Pies 4 2018

Gradually add the dry ingredients to the mixer.  Once all the ingredients are mixed well add the grated carrot.

Carrot Cake Whoopie Pies 5 2018

Using a piping bag and a large nozzle pipe out the batter into circles about an inch/2.5cm onto parchment paper.  This is very sticky and they come out like wizard hats.  Don’t worry about that, it will smooth out in the oven.  Just tap down the real pointy peaks.

Carrot Cake Whoopie Pies 6 2018

Bake 6-8 minutes until set and golden.  Allow to cool for a few minutes.

Carrot Cake Whoopie Pies 10 2018

While these are baking prepare the cream cheese frosting.  I chose to use neufchatel cheese which has a 1/3 less fat.  I know, a funny time to start worrying about calories but what can you do?

In a large bowl add 8oz/226g of the cheese and 56g/1/2 stick of butter (both at room temperature).

Carrot Cake Whoopie Pies 7 2018

Using a hand mixer cream the two ingredients together for a few minutes.

Carrot Cake Whoopie Pies 8 2018

Add 187g/1 1/2 cups of confectioner’s (powdered) sugar and 1/2 teaspoon of vanilla extract.  Mix well until the frosting is smooth and light.

Carrot Cake Whoopie Pies 9 2018

Pair up the mini cakes so both sides are relatively equal in size.  Spread the frosting on one side and add the other to make a sandwich.

Carrot Cake Whoopie Pies 11 2018

Keep the ones you don’t eat right away in the fridge.  Not going to lie, these were really good.  With the carrot how unhealthy can these be?  Ahem.  😉

Cheese and Onion Pie, a Treat for My Husband

“Oooh, I do like a bit of cheese” as Wallace likes to claim.  It’s a sentiment we agree with.  Maybe a bit too much but hey, we all have our vices!  One of my husband’s favourite crisp flavours is cheese and onion so I thought as a treat I would make a cheese and onion pie.  As I thought it was a treat from his childhood I wanted to get this right!

Cheese and onion pie 1 2018

This is not overly difficult but there are a lot of steps to this.  You’ll need a few hours to get this done.  I researched several recipes and decided to use this Foodie with Family recipe as a guide.  I did change a few things.

I had two very large onions which I sliced thinly.  Oh the tears!  In a skillet melt 4 tablespoons of butter to start with.  Add more butter as needed as the onions cook down.

Cheese and onion pie 2 2018

The onions will mound up in the skillet but after several minutes of slowly cooking the onions will soften and cook down.

As the onions cook, add 1/2 cup of veg bouillon and about 5 teaspoons of coleman’s mustard.  Feel free to add a bit more if you like the heat.  Season with sea salt and pepper.  Simmer for a few minutes to reduce the liquid a bit.

Cheese and onion pie 3 2018

Remove from the heat and let cool.  Grate 1 1/2 pounds/675oz of sharp cheddar cheese.  Yes, it’s a huge amount of cheese!  In a large bowl beat two eggs and add 1/2 cup/4oz double cream.  Add the onions.

Cheese and onion pie 4 2018

Mix in the cheese completely.

Cheese and onion pie 5 2018

Set that aside.  Preheat the oven to 350F/175C.

Next prepare the hot water pastry, though in this case it’s hot milk pastry.  In a mixing bowl sift together 3 cups/12 3/4 oz of all purpose flour and 3/4 tsp of kosher salt.  Make a well in the flour.

In a saucepan, melt a cup/1/2 pound of butter, 1/3 cup/2.5oz of whole milk and about 4 teaspoons of coleman’s mustard.

Cheese and onion pie 6 2018

Simmer but don’t boil.  Pour into the flour well.

Cheese and onion pie 7 2018

Mix well until the ingredients come together in a ball.

Cheese and onion pie 8 2018

On a lightly floured surface knead the dough for a couple of minutes to work the gluten.  This is a pastry where you don’t have to worry about overworking which is a nice change.

Line a 10″/25cm springform pan with parchment paper.  Divide the dough into two balls, roughly in a 60/40 ratio.  Now this dough is very fiddly!  There were some words spoken as I rolled it out and tried to get it into the pan.  Forget having it done in one piece!  Use your knuckles to press it into the pan and up the sides.

Cheese and onion pie 9 2018

Fill the pastry with the cheese and onion mixture.  Top with the remaining pastry.  As best you can pinch the seam of the top and bottom together.  Use a knife to cut vents in the top.  Beat an egg and add a tablespoon of the whole milk.  Brush this over the top of the pie.

Cheese and onion pie 10 2018

Bake 60-75 minutes until the pastry is golden brown.

Cheese and onion pie 11 2018

Let it cool and allow the cheese to set a bit before serving.  I found I prefer it served cold but it’s good warm or cold.

Cheese and onion pie 12 2018

My husband loved this.  Turns out this was the first ever cheese and onion pie he had!  So instead of an old tradition it’s become a new one.  🙂

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Do’s Cake and Family Traditions

Does tradition make things taste better?  Not sure with this cake as it’s so delicious but it is very much tied into childhood memories.  It was a cake my mum would make for birthday parties and special occasions and it wouldn’t last long at all.  It’s really the family cake.

My mum got the recipe from our Aunt Do, who is married to our Uncle Bob.  They’ve been married for over 65 years and they are literally the sweetest people you would ever meet.  Do got the recipe decades ago, from a neighbour she thinks.  A recipe from the mists of time!  My sister did say she saw something similar in an old Fanny Farmer book called Mix in the Pan cake.  Could be a variation on that.

This is a very easy cake to make and the cake itself is vegan and the icing could be made vegan without too much trouble.

Preheat the oven at 350F/175C.

In a large mixing bowl sift together 3 cups flour, 2 cups sugar, 2/3 cups baking cocoa, 2tsp baking soda and 1 tsp of salt.  Flatten the mixture and put 3 large holes in it.

Do's cake 1 2018

In one hole pour 2 tsp of vanilla, in another put another 2 tsp vanilla, then spread between the three holes a cup of vegetable oil.  The oil might not fit into the three holes and it will spread out, that’s ok.  With a spoon or spatula mix it all together.

Do's cake 2 2018

Next add 2 cups of cold water gradually while mixing until smooth.

Do's cake 3 2018

In a lightly greased 13″ x 9″ pan, pour the cake batter into the pan and bake for about 30 minutes until a toothpick comes out clean.

While the cake is baking make the frosting.  In a small saucepan add 2 1/2  tablespoons flour and 1/2 cup milk.  Cook on medium low heat until the flour and milk thickens.  Whisk continually while it cooks.

Do's cake 6 2018

Let it cool.  In a medium bowl add 1/2 cup of granulated sugar, 1/2 cup of butter and 1 tsp of vanilla.  Add the cooled flour milk mixture.  If you want this vegan use vegetable shortening and a milk alternative like almond milk.

Do's cake 7 2018

Using an electric hand mixer, beat on med high until it is light and fluffy, about 5 minutes.

Do's cake 8 2018

Add any food colouring and beat for another minute or so.  Spread on the cake.

Do's cake 9 2018

I tried, quickly, to do a shamrock as a design.  If you squint you might be able to see it!

Do's cake 10 2018

This is so good that it will definitely continue as a family tradition.  I probably should ask Aunt Do if she has any other recipes to pass down!  😉

Pork Loin with Mustard Garlic White Wine Sauce

With this week’s nor’easter we weren’t sure if the kids would be at school to participate in the national walkout to protest the mass shootings that keep happening in this country.  We had a snow day on Tuesday but only a delay yesterday.  Both kids at each of their schools joined in and I couldn’t be prouder.  It’s so important for people, kids in particular, to find a way to get their point across in a mindful way.  May they bring about the change that is so needed.

I’d love to say that this storm was the last but we’re not going to be that lucky.  Another one coming next week!  So over this winter.

I wanted to treat the family to a nice Saturday meal this past weekend that would have a side of Brussel sprouts as it’s a treat for my husband.  I was puttering about on the Pinterest site and I saw many recipes for mustard and garlic pork and then white wine garlic pork and I thought, why not do it all?

Mustard garlic pork 1 2018

A couple of hours before dinner I did up the marinade for the pork loin.  In a bowl that would fit the loin add a 1/3 cup of olive oil and 1/4 cup of white wine.  Finely chop 4-5 cloves of garlic and a healthy handful of fresh thyme.  Season with sea salt and pepper.

Mustard garlic pork 3 2018

Score the pork loin, season with sea salt and pepper and add it to the bowl and make sure the marinade coats the pork well.  Set aside in the fridge for a couple of hours.

When it was time to cook everything up I prepped the potatoes and parsnips for roasting.  I really like them cut into disks.  I find I get a lovely golden roast on the veg.  Brush them with olive oil and season, again!, with sea salt and pepper.

Mustard garlic pork 2 2018

Preheat the oven to 375F/190C.  Take the pork out of the fridge and put on a sheet to roast.  Mix 2 tablespoons each of brown sugar and brown mustard and brush it onto the pork.

Mustard garlic pork 4 2018

Pop it into the oven along with the potatoes and parsnips.  In a skillet add the remaining marinade and mustard mix.

Mustard garlic pork 5 2018

Bring to a low simmer and add a cup/8oz of chicken stock.  Simmer slowly while the the pork cooks.  As it reduces add more chicken stock if needed to balance out the flavours and to make sure you have enough sauce.  You don’t want a watery sauce but you want enough to go round!

As I mentioned my husband loves Brussel sprouts so I pan seared a bunch for him and our daughter.  Our son and I don’t like them so I did up some green beans for us.

Mustard garlic pork 6 2018

When the pork is done let it rest for several minutes then slice and layer over the potatoes.  Spoon the sauce over the pork and serve with veg and parsnips.

Mustard garlic pork 7 2018

This had so many delicious flavours that worked together.  We all really enjoyed this meal.

 

Chocolate Strawberry Cupcakes with Chambord White Chocolate Ganache

Winter is back though fortunately not with the vengeance that was predicted.  At least in our area.  It was predicted we’d get 8-14in/20-35cm.  While it is still snowing we’ll only get a third of that.  Which is fine by us!

Chocolate strawberry cupcakes 2 2018

This was our view yesterday and I felt it was a good time to bake.  The kids had early release from school in anticipation of the impending storm.  Turns out the storm took it’s time to start and they could have gotten a whole day in.

Our daughter had won a kit for a strawberry chocolate cupcake mix which she made for a class in school.  This sparked an idea for me to use real strawberries and to really make it posh I thought I’d make chambord white chocolate ganache.

Chocolate strawberry cupcakes 1 2018

I made the cupcakes using this chocolate cake recipe.

Chocolate strawberry cupcakes 3 2018

While the cupcakes were baking I made up the ganache.  I adjusted the white chocolate ganache I made previously as I didn’t need a lot.  I used 1/2 cup/4oz of cream, 1 tablespoon/1/2oz of butter and 4oz of white chocolate.  When the cream and butter were heating up I added 3 tablespoons of chambord for flavour.

Chocolate strawberry cupcakes 4 2018

For the chocolate frosting I found an Allrecipes recipe.  I had to alter it a bit as I didn’t have enough baking cocoa.  So I cut the confectioner’s sugar to 2 1/2 cups rather than 2 3/4 cups as I had to use hot cocoa for the baking cocoa.  The sugar high from these cupcakes was quite something!

Chocolate strawberry cupcakes 5 2018

Once all the ingredients are made it’s time to assemble. Cut a pyramid out of the cupcakes and insert the strawberry upside down and liberally drizzle the ganache over and around the strawberry.

Chocolate strawberry cupcakes 6 2018

Cut the tip off the pyramid and put the top back on the cupcake and frost the top of the cupcake.

Chocolate strawberry cupcakes 7 2018

The cupcake absorbs the ganache and makes it incredibly moist and flavourful.  The strawberry is the only healthy bit of this sweet!

Garlic and Herb Sauce with Pork and Pasta

It’s common for people to lament the fact the younger generation will never make something of themselves.  Every generation does it.  They don’t work hard, they feel entitled etc.  But then something happens and you can’t deny they are a force to be reckoned with.

When I was in high school the district was doing the usual layoffs but just using the seniority system rather than getting rid of teachers that weren’t good.  The students including me were not pleased.  There was a public meeting where students gave impassioned arguments saying we wanted teachers that would give us a good education. One of the maths teachers had to be constantly corrected by the students and she would get all flustered and it would get worse.  She had seniority so she would stay.  Hence the displeasure of those of us who were heading to university.  We didn’t get very far but we showed the higher ups that we should have a say in decisions that would affect our future.

We’re seeing the power of students now for a much more serious reason.  This country is plagued with school shootings but nothing has been done about it.  Well the ground swell that is happening now is completely down to the students.  Rightfully so they say enough is enough.  They are using their voices for change.  On the 14th of March there will be walk outs across the country and I’m proud to say my kids are going to be part of it.  I really hope change will happen.  It shouldn’t be a dangerous thing to send your kids to school.

Here is to positive changes with the students leading the way!

And now onto the cooking portion of this programme.

I came across a recipe for pork chops with a creamy garlic herb sauce by What’s In The Pan that looked good.  I hope you enjoy my version.  🙂

Pork with garlic herb sauce 1 2018

We had 4 boneless pork ribs to use so I didn’t bother buying extra pork chops.  I prepped the pork first so it could be finished off in the oven.  Mix a 1/4 cup of flour, a teaspoon of dried oregano, 1/2 a teaspoon of sea salt and 1/2 a teaspoon of ground pepper on a dish.

Pork with garlic herb sauce 2 2018

Season the pork with sea salt and pepper then dredge them in the flour mixture.  Heat a couple of tablespoons of olive oil in a large skillet.  Brown all sides of the pork until they are nice and golden brown.  Finish them in the oven at 350F/175C.  I’ve no picture of this step as the one I took came out really blurry.  No idea why I only took one!  While the pork is cooking prep the rest of the ingredients.

Slice 4-5 mushrooms and chop 5-7 cloves of garlic.  Add two tablespoons of butter to the skillet and add the mushrooms and garlic.  As the mushrooms begin to cook add another tablespoon or so of butter.  Also add small handfuls of fresh thyme and rosemary.

Pork with garlic herb sauce 3 2018

Pork with garlic herb sauce 4 2018Take about a tablespoon or so of the flour mixture and add it to the skillet.  To this add a heaping spoonful of brown mustard.  Stir well and cook for a couple of minutes to cook the flour.  To create the sauce add 1/2 cup/4oz of dry white wine, 1/2 cup/4oz of chicken sauce and 1/4 cup/2oz of lemon juice.  Bring to a simmer to reduce down by a third.

Pork with garlic herb sauce 5 2018

Once the pork is nearly cooked along with pasta add 1/2 cup/4oz of heavy cream.  Heat through and toss in the pasta.

Pork with garlic herb sauce 6 2018

Serve with a bit of parsley.  I have to say one of my weaknesses is a cream sauce with lots of garlic.  I could eat that all day!

 

Mushroom Apple Thyme Sauce with Panko Crusted Chicken over Parsnip Mash

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Mother Nature spoilt us yesterday.  While we are getting snow today we had a lovely break from winter with incredible warm weather of 70F/20C.  It was wonderful to be out and about walking downtown.  The only downside are the guys that suddenly walk round with their shirts whipped off.  Let’s just say, ahem, not always a good thing.  But I loved not having to wear a coat and the dogs had a great time sniffing about on their walk.

I was in the mood for some autumn flavours this past weekend and as it is still tax season it needed to be easy.  I thought it would be fun to do a sauce with apple and mushroom over chicken with a parsnip mash.

mushroom apple over chicken 1 2018

Start by prepping the parsnips.  Peel and cube.  Put it into a saucepan and cover with chicken stock.  Bring to a boil then simmer until cooked through.

Coat chicken breasts with egg and panko bread crumbs.  I usually don’t have an issue with the panko falling off but if you do, dredge the chicken in flour first, then the egg and panko.  Heat a couple of tablespoons olive oil and brown both sides of the chicken.

mushroom apple over chicken 2 2018

Finish off in the oven at 350F/175C.  Meanwhile slice 4-5 mushrooms, finely chop 4-6 cloves of garlic, and chop about 3/4 of an apple.  It helps to have dogs to eat the rest of the apple!  They are so spoilt.  Add more olive oil to the skillet and begin to sauté the mushrooms, garlic and apple.

mushroom apple over chicken 3 2017

Add a healthy handful of fresh thyme.  Cook until the mushrooms start to brown.  Add a tablespoon of butter, a 1/3 of a cup of dry sherry and a cup of chicken stock.

mushroom apple over chicken 4 2018

Simmer the sauce until the chicken is cooked.  Once the parsnips are cooked, drain most of the stock but leave about 1/2 a cup in the pot.  Add 2 tablespoons of butter and about 3/4 cup of jarlsberg cheese.  Mash it all together.

mushroom apple over chicken 5 2018

Place the chicken on the mash and top with the mushroom apple sauce.  A very easy but tasty meal after a long day of house projects.

Sunny Orange, Honey and Saffron to Bring in the New Year

It always amazes me how much work goes into the holidays only for it to go by faster than a blink of an eye.  It seemed this year it went by even faster.  But we had a lovely time with the kids and enjoyed a week of just hanging out with them.  I look forward to the week between Christmas and New Year’s as it’s just family time.  No where to be, perfect.

Of course, now that the holidays are over we faced with bitter, bitter cold.  So what better time to bake?  Helps keep the kitchen toasty warm.  Anything to help keep the heating costs down!  One of the gifts my husband bought me was a baking book called Sweet by Yotam Ottolenghi and Helen Goh.  He had heard an interview on the radio with Yotam Ottolenghi and found him very interesting.  Particularly the flavour combinations he likes to work with.  There are several recipes I want to try.  A while back I bought a madeleine pan so the recipe I chose to try first is his saffron, orange and honey madeleines.

Saffron Honey Orange Madeleines 1 2018

This isn’t a hard recipe but it does take a little time.  It’s also not completely traditional which allows the cookie to last more than a day because let’s face it, my hips won’t appreciate me trying to eat them all before they get stale.  My taste buds will but they aren’t the ones wearing the clothes.

Saffron Honey Orange Madeleines 2 2018

In a small saucepan melt 90g of butter (6 tbsp + 1 tsp) of unsalted butter, 2 tsp of honey and 1/4 tsp of saffron threads.  The book says the saffron is optional, say what?  I’m not leaving that out!  Keep the heat low while you are doing this.  Once melted remove from the heat and bring to room temperature.

Saffron Honey Orange Madeleines 3 2018

While the butter is melting prep the next ingredients in a food processor.  Add 2 large eggs, 75g (1/3 cup + 1tsp) granulated sugar, scraped seeds of about a 1/4 of a vanilla pod and the zest of a small orange. I used a clementine for this. Pulse until it is well blended.  Sift together  90g ( 1/2 cup + 1 1/2 tsp) of flour, 1 tsp of baking powder and 1/8 tsp of salt.  Add this to the food processor and pulse again until blended.  Next add the butter mixture and blend.  Scrape into a bowl, cover and refrigerate for at least an hour.

Saffron Honey Orange Madeleines 4 2018

Preheat the oven to 400F/200C and prep the baking pan by brushing the molds with melted butter and dust with flour.  I only have one pan so the book recommends washing, drying and reprepping between batches.

Saffron Honey Orange Madeleines 5 2018

Spoon batter in to fill about 2/3s of the mold.  This was actually harder than it sounds as the flour sticks to the bottom which makes it slippery and hard to position.  Bake 9-10 minutes until golden and sponge like.

Saffron Honey Orange Madeleines 6 2018

While they are baking chop up the pistachio nuts.  You only need a couple of tablespoons of the nuts.  Melt 3 tablespoons of honey in the microwave.  Keep an eye on this as it won’t take long to melt.

Saffron Honey Orange Madeleines 7 2018

Brush the madeleine with honey and dip it in the nuts.  This was a classic case of chasing the natural light and losing. I was hoping to get it done before it got too dark.  I didn’t win the race!  But the days are getting longer so it won’t be long.  🙂

I love how these came out, the flavours were nice and bright.  Perfect for a winter’s day.