Saturday, August 02, 2014

Mini Lemon Madeleines

Carla Emilia from Un'Arbanella di Basilico is hosting both the English and Italian editions of Weekend Herb Blogging and this week I'm serving up these dainty Lemon Madeleines.

Lemon Madeleines© by Haalo

Lemon Madeleines
[Makes about 60 mini madeleines]

90 grams butter, melted and cooled
1 lemon, zested
2 eggs
75 grams caster sugar
20 grams soft brown sugar
90 grams plain flour, sifted
1 teaspoon baking powder
icing sugar, to dust

Add the lemon zest to the melted butter and allow to infuse until the butter has cooled.

Place the eggs and sugars into a processor and process until combined. Add the sifted flour and baking powder - process briefly to combine. With the motor running, add the cooled butter/lemon zest mixture.

Stop as soon as the mixture has amalgamated and pour out into a bowl - allow the batter to rest, for at least an hour or even overnight, in the fridge.

Preheat the oven to 180°C/350°F.

Butter and flour the Madeleine moulds.

Spoon batter to two-thirds fill each mould and bake 8-10 minutes or until golden and cooked through.

Let them cool slightly in the tray before dislodging them.

Allow to cool completely on a wire rack, pattern side up.

Dust with icing sugar before serving.

Monday, July 28, 2014

Weekend Herb Blogging #444 Hosting


This week Carla Emilia from Un'Arbanella di Basilico will be hosting both the English and Italian editions of Weekend Herb Blogging.

If you're new to Weekend Herb Blogging or haven't joined in for a while, here's a quick recap of the rules.

You have the week to post about any herb, fruit, vegetable, seed, nut, flower - in fact if it is plant based then we'll love to hear more. Your post can be informative, spotlight a particular ingredient and/or include a recipe where your chosen ingredient is one of the primary ingredients in the recipe. I'm sure you'll easily find a post that will be perfect for WHB.

Entries must be submitted by:
  • 3pm Sunday - Utah Time
  • 10pm Sunday - London Time
  • 11pm Sunday - Rome Time
  • 7am Monday - Melbourne (Aus) Time

Send your posts to carlaemilia AT arbanelladibasilico.it
with WHB#444 in the subject line and the following details
  • Your name
  • Your Blog/URL
  • Your Post URL
  • Attach a Photo: 400px wide

Weekend Herb Blogging will be taking a short break and resume September 1st!

Saturday, July 26, 2014

Apricot and Pistachio Cake

Brii from Briggishome is hosting both the English and Italian versions of Weekend Herb Blogging and this week I have another recipe that spans the seasons and will work well whether you use fresh or canned apricots.

Apricot and Pistachio Cake© by Haalo

Apricot and Pistachio Upside Down Cake

150 grams brown sugar
75 grams butter
canned apricots, drained
Cake
250 grams plain flour
2 teaspoons baking powder
180 grams caster sugar
200 grams melted butter, cooled
40 grams slivered pistachio
2 eggs, lightly whisked
1-2 teaspoons Orange Blossom Water
80mls milk, approx


Make the topping:

Place the butter and sugar into a small saucepan and cook over a low heat until the butter has melted and sugar has dissolved

Pour this into a prepared pan - I used a loaf tin but you use a 20cm/8inch cake tin instead.

Arrange the apricot halves neatly over the surface - canned apricots will shrink more than fresh, so be sure to pack them in.

Make the cake:

Sift the plain flour with the baking powder and place into a bowl. Add the caster sugar, eggs, Orange flower water, cooled butter and pistachios and beat, adding enough milk to create a spoonable batter.

Spread the batter carefully over the apricots and then level off the surface with a palette knife.

Bake in a preheated 160°C/320°F until golden and cooked through. If you find the surface is browning too quickly, cover with the cake pan with foil.

Once done, let it sit in the pan for a few minutes before turning out onto your serving plate.

Monday, July 21, 2014

Weekend Herb Blogging #443 Hosting


This week Brii from Briggishome will be hosting both the English and Italian versions of Weekend Herb Blogging.

If you haven't taken part or it's been a while since you last joined in, here's a quick summary of the rules.

You have the week to post about any herb, fruit, vegetable, nut, seed, flower or plant. Your post can be informative - spotlight a particular ingredient and/or include a recipe where your chosen ingredient is one of the primary ingredients in the recipe.

You can post any time during the week but remember to send your email by the following cut-off times:
  • 3pm Sunday - Utah Time
  • 10pm Sunday - London Time
  • 11pm Sunday - Rome Time
  • 7am Monday - Melbourne (Aus) Time

Send your entries to briiblog AT gmail.com
with WHB#443 in the subject line and the following:
  • Your Name
  • Your Blog Name/URL
  • Your Post URL
  • A photo: 400px wide

Saturday, July 19, 2014

Blue Cornmeal Tortillas

Terry from Crumpets & Co is hosting both versions of Weekend Herb Blogging and this week I've put the tortilla press to use to make up a batch of Blue Cornmeal Tortillas.

Blue corn tortilla© by Haalo

Blue Cornmeal Tortillas
Makes 8

1 cup blue corn meal
1 cup warm water
1 cup plain flour, approx

Make the dough:

Place the cornmeal and water into the bowl and process until amalgamated. Add in about half the flour and continue to mix - if the dough is too soft, continue adding the plain flour a little at a time until a cohesive dough forms.

Remove the dough and knead briefly to form a smooth ball. Let it rest for half an hour before proceeding.

Divide the dough into 8 - roll each into a ball and then press between the palms of your hands to flatten.

Line one side of your tortilla press with a baking paper circle - this will stop the dough from sticking to the plates.

Cover with another sheet of baking paper, followed by the lid and then give it a good press.

Open, remove the tortilla and repeat the process with the remaining dough - store the tortilla between sheets of baking paper.

To cook:

Heat a dry, heavy, flat bottomed skillet over medium heat. Place a tortilla in the pan and when the edges begin to curl, turn it over and cook the other side. The tortillas will puff while cooking and you should notice that they will lighten in colour.

Place the cooked tortillas on a wire rack while you cook the rest.

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