Madeleines: a French classic
These little morsels will always take me back to my childhood. They were the kind of things we used to have after school. Madeleines are easy to make and the mixture itself can keep for a week in the fridge. So you can bake them fresh everyday. At this time of year, they are the perfect comfort treat with a cup of tea or coffee.
125 g melted butter
125 g flour
A pinch of salt
4 g baking powder
3 small eggs
125 g sugar
You will need a mould for madeleines, if you don’t have one you can use, a traditional cupcake tray, both need to be well buttered.
This recipe should allow you to make 20 to 24 madeleines.
- Melt the butter
- Sift flour, salt and baking powder
- Whisk eggs and sugar for a minute or two, until your mixture is nice and fluffy, then slowly fold the sifted flour and slowly add the melted butter.
- Once all is mixed, cover with cling film and leave it in the fridge for at least 2 hours. After that time, you will see some little bubbles on top of your mixture. This mixture will actually keep in the fridge for a week, so you can bake the madeleines fresh everyday.
- Butter your madeleines tray and fill them with a teaspoon of your mixture. Bake in a pre-heated oven at 190ºC for 10 minutes until golden brown.
- Turn them out of the tray as soon as they come out of the oven
You can enjoy them warm or cold. To keep them fresh store them in a tupperware box, best to eat them within two to three days.
Chef’s tip: to your sifted flour add the zest of a lemon and orange. Once the madeleines have cooled, dip them into dark chocolate or white chocolate if you prefer.
Caramelised apple cake: gateau aux pommes caramélisées
Although, I confess, I was hoping for a bit of Indian Summer, autumn seems to be here already. And that time of year for me calls for comfort food and above all easy recipes. This delicious ” Gateau aux pommes caramélisées” (caramelised apple cake) just fits the brief perfectly, warm and comforting!
You will need a 9″ tin for this recipe
300 g ground almonds
3 table spoons of flour (if you are gluten intolerant you can skip the flour and have only the ground almonds)
300 g sugar (granulated or caster)
250 g unsalted butter (softened)
A table spoon of flaked almonds
For the caramelised apples:
6 to 8 golden delicious (or another type)
40 g salted butter
80 g sugar
A vanilla pod
1 – Pre-heat your oven at 180° C, butter your tin and line the bottom and sides with parchment paper.
2 – Slice your apples, I don’t bother pealing them, I only take the pip out then make the caramel. In a pan, dissolve your sugar with 3 tsp of water then bring it to the boil without stirring. Let it cook until the sugar turns golden brown, it will start smelling like caramel, add the butter at this point, stir quickly, add the vanilla pod and then stir in the apples and let them cook in the caramel for 3 minutes.
3 – In a large bowl, mix the softened butter, sugar, flour, ground almonds, and eggs until you get a smooth mixture. This is my kind of recipe, no messing about, all in and stir!
4- Pour this mixture into your tin, arrange the top of your cake with the caramelised apples and sprinkle with the flaked almonds.
5 – In the oven for an hour
6 – Serve warm with a dollop of cream or even a delicious vanilla ice cream.
Chefs tip: you can replace the apples with pears or even Victoria plums at this time of year. Sometimes, I even add a table spoon or two of rum.
The lovely plate on the picture above has been provided by, Roneford Catering , they have a lovely selection of crockery, so do check them out.
Tangy rhubarb against the sweetness of the frangipane: a marriage made in heaven! If you enjoy cooking with seasonal ingredients, you will enjoy this recipe: rhubarb and frangipane tart in a filo pastry.
We are at the beginning of the rhubarb season, and this is obviously when they are at their sharpest. I love cooking with them, they are wonderful used in both savoury and sweet dishes. Their sharpness is nature’s little reminder that winter is coming to a close and bouncy spring is on its way.
Filo pastry (six sheets) and 100g of melted butter
120g ground almonds
120g butter (softened)
2 rhubarb sticks
3 tsp of muscavado sugar
1 tbsp of whisky
Flaked almonds for the topping
Set your oven to a 180º C. For this recipe you will need a rectangular loose tart tin, if you don’t have one you can use an 8″ round loose tin.
For the frangipane, in a food processor, mix the ground almonds, the sugar, the butter and the eggs to a smooth paste.
Brush the filo sheets with the melted butter and line them one at a time inside your tin, making sure that they overhang a little bit over the sides of your tin (this is important as this is what’s going to give your tart a rustic finish once cooked), repeat this process until the tin is completely lined. Then add the frangipane mix and spread it evenly with the back of a spoon.
Cut your rhubarb into batons of 8 cm (roughly the width of your tin). In a pan, add your rhubarb and a knob of butter, sprinkle with 3 tsp of muscavado sugar and leave to cook for 3 minutes just enough to give your rhubarb a dark golden caramel colour then add 1 tbsp of whisky and let this liquor reduce for another minute.
Arrange the rhubarbs on top of your frangipane and pour the syrup left in the pan over them, then sprinkle with flaked almonds and pop in the oven for 30 to 40 minutes until nice and golden on top. Pop a skewer inside, if it comes out clean it’s cooked, if not, pop it back in the oven for a few more minutes.
Serve warm with a dollop of double cream or vanilla ice cream.
Et voilà: rhubarb and frangipane tart in a filo pastry!
Red Velvet Cake: a beautiful and delicious recipe for you to try at home and a very popular cake at weddings in the UK at the moment.
In America, the red velvet cake is often served at Christmas and Valentine’s day.
It is not such a difficult cake to make if you follow each step carefully.
Ingredients for your red velvet cake:
250g caster sugar
25g baking powder
25g cocoa powder
2 big eggs
1 bottle of red food colouring
250 ml buttermilk
1 tsp of white vinegar
1 tsp of bicarbornate of soda
1tsp of vanilla extract
for the frosting:
400g mascarpone cheese
150g double cream
115g icing sugar
1 tbsp of raspberry liquor
1 tsp of vanilla extract
Set your oven to 180º C. Grease three 8″ cake tins and add a circle of baking parchment at the bottom of each tin.
In a food processor, cream your butter and sugar until light and fluffy (your mix should be white at this stage), then add the vanilla extract and slowly incorporate your eggs one at a time.
Sift your flour, cocoa and baking powder. Mix the food colouring with your buttermilk.
Now this is where you have to be a bit careful, with your food processor set on low, add a third of your flour and a third of your buttermilk, mix and then add another third of flour and buttermilk and so on until everything is mixed to a smooth consistency.
Another important step to follow, add your bicarbonate to your vinegar, it will immediately make a white foam, add it straight away to your mixture and slowly fold in with a spatula.
Transfer this mixture to your cake tins, and put in the oven for 20 to 30 minutes until a skewer inserted in the middle comes out clean.
Leave your cakes to cool in the tin for 10 minutes, then transfer to a wired rack to completely cool.
For the frosting, using a food processor whisk your mascaporne, double cream, vanilla extract and raspberry liquor until nice and fluffy.
Then place the first layer of your cake on a cake stand and spread the top with the frosting, place the second layer on the top and spread more frosting, place the third layer and add more frosting, with a spatula start spreading the rest of your frosting around your cake turning your cake stand as you do it so the frosting spreads evenly.
The top of your cake does not have to be smooth, on the contrary, using the back of a spoon try to make a spike pattern, then sprinkle with cocoa powder. I added a few raspberries and a bit of mint on top, but you could add whatever you like to make it look pretty.