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Steely Dan in the Hunter Valley 2011 – Vale Walter Becker

It was sad news today hearing that Walter Becker had died, one half of that amazing musical collaboration that has created the various incarnations of Steely Dan.

I’m a long time fan and a Steely Dan tragic. I wrote a post a few years back on a wonderful outdoor  performance in the Hunter Valley where Steely Dan featured, so I thought I would reproduce that review today in memory of Walter Becker and his quirky genius.

One of the nicest ways to enjoy live music – particularly rock acts – is an outdoor concert at one of the wineries in the Hunter Valley NSW. Part concert, part festival, part picnic, a Day on the Green is seriously cool, and very retro.

I have been to quite a few over the last few years, and it’s now the only way I want to enjoy rock music. I’m tired of large internal arena spaces where you’re seated so far away that binoculars are the best way to enjoy the act you’ve paid mega dollars to see.

On the Green the buzz of several thousand people, with a variety of ages from those not yet born when the bands were in their heyday, to the seriously geriatric, all gathered to listen, watch, drink, eat and mingle, is exhilarating.

The night is always clear, moonlit and starlit. I don’t know how the promoters manage it. A good upstairs connection I suppose! There’s something about being in the country, with that vast expanse of land and sky that is awe-inspiring, and makes you realise just how constrained our city lives are…

Santana, Eric Clapton, James Taylor, Carole King were all memorable winery concerts. But as a Steely Dan tragic, the two concerts I’ve been to in the Hunter are my standouts. However I can’t tell you much about the 2007 gig. It was Steely Dan’s first time in Australia. I was so overcome with actually seeing them in the flesh that I sat completely transfixed, unable to do anything except feast my ears and eyes on the band that I was finally seeing live. I couldn’t even bring myself to take photos.

In 2011, I am relieved to say I was less awe struck and up to viewing them a little more critically and actually documenting my memories with photos.

I should mention the other act of the night was Steve Winwood. If you’re a fan of the man or of Traffic, you would have had a blast. He looked and sounded great! No apparent aging unlike some other rock legends who look exhumed or exsanguinated rather than animated…

The Low Spark of High Heeled Boys from the album of the same name was a standout.

As this is not really a concert review I’ll stop here. Suffice it to say that Walter Becker and Donald Fagen and the Steely Dan 2011 tour line-up were fabulous.

The Miles High Big Band
featuring The Embassy Brats
Jim Beard Keyboards
Keith Carlock Drums
Jon Herington Guitar
Carolyn Leonhart-Escoffery Vocals
Michael Leonhart Trumpet, Keys
Cindy Mizelle Vocals
Jim Pugh Trombone
Roger Rosenberg Baritone Saxophone
Catherine Russell Vocals
Freddie Washington Bass
Walt Weiskopf Saxophone

Just listening to the opening riff of Josie gave me goose bumps. The reference to Muswellbrook in Black Friday from the 1975 album Katy Lied, at a concert in the heart of the Hunter was funny and sweet and somewhat disconcerting from our American friends. Every number was consummately performed, at least in the somewhat biased view of this writer.

 

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St Clement’s Polenta Biscuits – Jamie Oliver 5 Ingredients

 

 

I’ve just acquired Jamie’s new book, 5 Ingredients  – see here for link. It’s exactly what the name suggests, lots of great recipes using 5 ingredients. 5 is a really good number to create recipes with – enough to make a recipe coherent, but not too many to over complicate things.

Today I made St Clement’s Polenta Biscuits from the book.  I can attest to how easy the recipe is. I am currently cooking without a kitchen, as mine is being renovated. So I made these biscuits on my dining room table, using my food processor and an old camping oven friends have lent me. Thank you Roger ‘n’ Ruth –  lifesavers as usual in times of crisis!

So the biscuits couldn’t be easier. I had to make them in batches of 6, as the oven could only hold a tiny baking tray. I didn’t quite get 24 biscuits out of the mix- maybe I made the balls too big.

They are delicious, with a slightly crunchy texture from the polenta, and a real orange tang.

Here’s Jamie’s recipe:

Ingredients

100g unsalted butter (cold)

50g fine polenta

150g self-raising flour

100g golden caster sugar

2 oranges (or lemons)

Method

Preheat the oven to 180 degrees C. Line 2 baking trays with greaseproof paper and rub with olive oil. ( I used baking paper and left out the olive oil). Cube the butter and place in a food processor with the polenta, flour and sugar. Finely grate in the zest of 1 orange (or lemon), then pulse to combine. Squeeze in the juice of half an orange (or lemon), and pulse again to bring the mixture together into a ball of dough.

Divide into 24 pieces (or however many the mixture yields), roll into balls and place on the trays, leaving a 5cm gap between them. With your thumb, create a 1cm deep dent in the centre of each ball. Finely grate the remaining orange (or lemon) zest and scatter into the dents, followed by a little sprinkle of caster sugar. Bake for 10 minutes, or until lightly golden. Transfer to a wire rack to cool.

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Pear and Marzipan Cake with Poached Pears

 

This is a lovely moist cake, as it has chopped pears cooked in the cake mixture. Serving the cake with poached pears and the sticky syrup they have been cooked in also adds to the lusciousness of this dessert cake!

The recipe I have created, like many good recipes, is a “hybrid”, based on one I found in a Delicious Magazine, with some tweaks from Gourmet Traveller. The following recipe is the result of “tailoring” the recipes to suit what I was after in a delicious pear cake.

Ingredients 

250g butter, softened
250g marzipan, softened
315g caster sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
6 free range eggs
150g self-raising flour
100g ground almonds
2 ripe pears, chopped, + 3 whole pears for poaching

Method

Preheat the oven to 160 degrees C. Grease and line the base and sides of a 23cm springform cake pan with baking paper.

Place the butter, marzipan and 150g sugar in the bowl of an electric mixer.

Beat for 3-4 minutes on medium speed until creamy. Add almond and vanilla extracts, then add the eggs, 1 at a time, beating well after each addition. Fold in the flour and ground almonds. Gently fold through chopped pears  and then spoon into the lined cake tin.

Bake for 40-45 minutes or until a skewer inserted in the cake comes out clean. Leave to cool for 10 minutes, then turn out onto a wire rack to cool completely.

To poach pears, place remaining 165 sugar in a saucepan over a low heat with 750ml water, stirring until sugar dissolves. Add the pears, and poach for 15 minutes or until tender. Remove the pears and set aside to cool. Increase the heat to medium, and cook the poaching liquid for 10-15 minutes or until reduced and syrupy. Set aside to cool.

To serve, place the poached pears on the top of the cake and drizzle the pear syrup over the top. Lovely with lashings of whipped cream, or ice cream or Greek yogurt!

 

Kouign Amann and Cruffins: Variations on Croissant Dough


I’m re-blogging my 2016 post on two pastries that are kind of variations on the ubiquitous croissant. I felt compelled to do so after reading an article in the August 2017 edition of Australian Gourmet Traveller, in which pastry “fads” were discussed, albeit tongue-in-cheek!

What is the next baked sensation, quips Larissa Dubecki, as she reminisces on pastry trends from Sex in the City’s cupcakes, through macarons, cronuts and kouign amann, with éclairs being dubbed the newest big thing in 2017.

So here are my (simplified) recipes for kouign amann and cruffins, the former still having baking currency because they’re a classic, the latter sadly fulfilling their destiny as a food fad.

I am firmly of the view that BOTH pastries should be up there in the baking hall of fame as they are not that difficult to make and are really quite delicious!

Kouign amann (pronounced queen amarn) are Breton pastries that are similar to croissants. They have a layer of sugar in the dough, and are baked in a unique shape with four distinct corners.

Cruffins are that curious hybrid, the love child of a croissant and a muffin and the sibling of the cronut.  They have flaky croissant layers yet are compact enough to hold and eat as they have that neat muffin shape.

While the dough for both these pastries is not identical, they are close enough to use one batch of croissant dough to create cruffins and kouign amman. And both pastries can be baked in a muffin tin.

I essentially made a croissant dough and used 1/4 dough for each type of pastry. I layered one dough portion with sugar, and used that for the kouign amann, while the other dough portion I merely had to shape into cruffins before baking. So you end up with 6 cruffins and 6 kouign amann. Just double the quantities for 12 of each.

So here is my simplified recipe for both delights. You can find lots of variations, some quite complicated for both, online, but I wanted recipes that were reasonably simple and not to technically challenging. The kouign amann recipe is adapted from Emma Christensen’s helpful post from her Kitchn blog.

Kouign Amann

Ingredients

1/4 batch croissant dough *(recipe follows below)

1 cup caster sugar + additional for rolling

1/4 cup icing sugar for dusting

Icing/glaze

1/2 cup icing sugar

Juice of 1/4 lemon

Method

Roll out your pre-prepared croissant dough to a long rectangle, about 1/2 cm thick. Sprinkle the rectangle with 1/2 cup sugar and press lightly with the rolling pin to help it stick. now fold the top (narrower end) third down and the bottom third up, like folding a letter.

Rotate the dough 90 degrees so that the open end is facing you, like a book. Roll the dough out to a rectangle about 1/2 cm thick. Sprinkle the rectangle with the remaining 1/4 cup sugar and press lightly with the rolling pin to help it stick. Fold the top third down and the bottom third up. If any sugar falls out, press it back into the folds.

Put the dough into large plastic bag and refrigerate for 30 minutes.

 If you haven’t already done so, generously butter a 6 or 12 hole muffin tin. (If making cruffins at the same time, you will already have buttered your muffin tin.)

Sprinkle the rolling surface with caster sugar.  Transfer rested dough to the rolling surface. Sprinkle a little additional sugar over the top of the dough. Roll the dough out to a rectangle about 1/2 cm thick.

Cut the dough using a pizza cutter or sharp knife into 10cm squares. Fold the corners of each square toward the center. Pick up each pastry and tuck it firmly into the muffin holes. You may have to push it in gently. You should get about 6 pastries.

Place a large plastic bag over the muffin tin and leave to prove for about an hour, or until the kouign amann  are slightly puffed up.

Preheat your oven to 200 degrees C.

Bake for about 30 minutes, rotating the tray halfway through baking. The kouign amann are cooked when they are puffed up and a rich golden brown croissanty colour. Be careful that the tips don’t burn. Remove from the oven and cool for 10 minutes; don’t  let the kouign amann cool completely in the muffin holes or the sugar will harden and make the pastries pretty tough to remove.

Remove the kouign amann to a wire rack or large plate. Drench with 1/4 cup icing sugar while still warm. To  ice the kouign amann, mix the icing sugar and lemon juice to make a dribbly sort of icing/glaze. Using a pastry brush, paint the kouign amann with the icing/glaze.

Cruffins

Ingredients

1/4 batch croissant dough *(recipe follows below)

1/4 cup icing sugar for dusting

Icing/glaze

1/2 cup icing sugar

Juice of 1/4 lemon

1 tbls raspberry fondant creme (optional)

1 tsp freeze dried raspberry powder (optional)

Method

Generously butter a 6 or 12 hole muffin tin.

Roll out your pre-prepared croissant dough to a long rectangle, about 1/2 cm thick. Cut it in half lengthways if it is too big to deal with. Cut strips of dough again lenghthways, about 10cm wide, using a pizza cutter or sharp knife. The strips can be wider, the wider the strip the higher the cruffin. The trick is to have dough, once rolled, big enough to rise high, but not so big that they flow over the muffin tin without support.

Carefully roll up each strip starting from a short end (10cm end), fairly tightly. Place each roll cut side up in a muffin hole. You should get around 6 cruffins.  At this stage you can leave to prove as is, or wait, as  I did, to fill the other muffin holes with kouign amann pastries.

Place a large plastic bag over the tin and leave to prove for about an hour, or until the cruffins have grown in size.

Preheat your oven to 200 degrees C.

Once proved, bake for about 30 minutes until the cruffins are puffed up and a rich golden brown croissanty colour. Remove from the oven and cool for 10 minutes. Remove the cruffins to a wire rack or large plate. Drench with 1/4 cup icing sugar while still warm.

For the icing, mix the icing sugar, lemon juice raspberry fondant creme if using, to make a dribbly sort of icing/glaze. Using a pastry brush, paint the cruffins with the icing/glaze. For added artiness and a lovely intense raspberry taste, scatter a little freeze dried raspberry powder over the cruffins.

Croissant Dough recipe

This recipe is that of the inimitable James Morton, finalist on the Great British Bakeoff 2012. His book Brilliant Bread is full of great recipes that make bread making, and in this case, croissant making, a common sense affair.

So here is James’ recipe (for the dough only).

Ingredients

900g strong white flour

50g caster sugar

2 x 7 g sachets fast-action yeast

14g salt

20g unsalted butter, chilled

500g full-fat milk

200g sourdough starter (My Note – you could leave this out if you haven’t got a starter, but it does improve the flavour)

500g unsalted high quality butter, chilled

Method

In a large bowl, mix the flour, sugar, yeast and salt until combined, rubbing the yeast and salt in at opposite sides of the bowl. Roughly rub in the 20g butter until crumb-like, then add the milk and starter if using and form into a dough.

Knead the dough vigorously for 10-15 minutes until it has become smooth and doesn’t break when stretched. Wrap in cling film (I use a large plastic zip lock bag)  and refrigerate for at least an hour  but preferably overnight.

Once the dough has rested, take the additional butter and place it between 2 sheets of greaseproof paper (I find cling film works well). Using a rolling pin, bash the butter until it flattens into a square, roughly 20cm x 20 cm and 10 cm thick. Return the butter to the fridge and remove the croissant dough.

Roll out the dough on floured surface until it is a rectangle about double the size of the flattened butter (20cm x 40cm). On one half of this, place the flattened butter.Fold the dough over the butter and pinch all around the edges to seal. Turn the dough round a quarter turn.

Gently roll the dough out into a new rectangle about three to four times as long as it is wide. Gently take both ends and fold them over towards each other, so that they meet in the middle (your rectangle should now be half as long as it was). Then, fold the new shape in half again, closing it like a book. Wrap in cling film or place in the plastic bag,  and refrigerate for 20 minutes.

Carefully, repeat the instructions in the last paragraph twice more, so that the dough has been folded and rested three times altogether. Rest for 20 minutes one final time.

The dough can be used immediately or frozen for future use.

I  can thoroughly recommend  freezing the dough. The basic recipe makes a HUGE quantity of dough. It make so much sense to divide it into two, or even four, bake with some now, and freeze the rest for use at a later date.

 

 

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Blood Orange Breakfast Sorbet with Granola and Fresh Fruit

It’s blood orange season and I love finding opportunities to use this beautiful fruit with its gorgeous colour and fragrant flavour. I made blood orange friands recently – here is the link to the post.

This is a super easy breakfast recipe which could translate into dessert with ease!  The sorbet is made by blending frozen blood orange segments with yoghurt – instant frozen delight. Add some granola, store-bought or home made, and any fresh fruit you fancy and you have a zingy, taste-bud tantalizing breakfast to start your day.

Here’s the recipe or the assembly – it’s pretty easy!

Blood Orange Sorbet

Peel and segment a blood orange, place on a plate, cover with cling wrap or a ziplock bag and freeze for at least a few hours or overnight.

Put the frozen segments into a food processor or blender with a couple of tablespoons of full fat yoghurt. The exact quantity is up to you – start off with a couple of spoonfuls, you can always add more for a creamier texture. Blend well until you have a sorbet like consistency.  You should wack the sorbet back in the freezer if you are not serving absolutely immediately – it does melt fast!

Granola

If you want to make your own, here’s a recipe:

Ingredients

2 cups of rolled oats

1 cup of any combination of seeds – I used chia, linseed, sesame, poppy, pepitas

1/2 cup of any nuts you like – I used macadamias, cashews, walnuts, hazelnuts

1/3 cup honey, warmed to pouring consistency in a microwave

1/2 cup of any dried fruit – I used apricots, mango cheeks, cranberries, sour cherries

Method

Pre-heat the oven to 160 degrees C.  Line a large baking tin with baking paper. You need to be able to spread the mix out without too many piles.

Mix the oats, seeds and nuts together in a large bowl. Pour the warmed honey onto the mix and quickly stir it through. The mixture will be quite sticky, so stir fairly aggressively. Sometime I loosen the honey before microwaving with a little bit of water to make it more runny and easier to mix. Up to you.

Spoon the mixture onto the baking paper in the tin, spreading it out so that it covers the base of the tin and there aren’t any big lumps.

Bake in the oven for 10-15 minutes or until the mixture is golden brown and thoroughly toasted. You will need to turn the mixture over half way through cooking, so that the underneath mixture gets its time on top and gets toasted. The oven time is a bit of guess work – just keep checking and remove when the mix is golden and not burnt!

Let cool for 5 minutes then add the dried fruit, combining everything well. Don’t worry if there are some clumpy bits stuck together with honey – they are a bonus!

Breakfast Assembly

Put a big spoonful or two of granola on a plate and scatter on some fresh fruit  – more blood orange slices, and some strawberries and raspberries work well.  Lastly, add as much of the blood orange sorbet as you want to the plate, and you have a lovely breakfast to go.

Clementine Layer Cake with Raspberry Meringue Buttercream


Here is a quirky celebration cake, or if you’re looking for a cake to make that requires a few cake decorating skills. Nothing too challenging, I assure you!

I created this one lazy Saturday, with nothing more in mind than I wanted to make a cake that looked good and on which I could try out a few new skills in icing and decorating. As I’m the classic rustic baker, this cake is quite achievable for anyone with some basic skills! I was inspired by a recent trip to Saga in Enmore, in Sydney’s inner west where the legendary Andy Bowdy makes awesome cakes! Check out the website here!

You could use all or just some of my ideas, and tailor make the cake to suit your own creativity.

And by the way, for us Aussies, who only recently have (limited) access to clementines, mandarins would be great too!

The full description of the cake is this: Clementine and Almond Cake with Raspberry Meringue Buttercream, White Chocolate Crumb, White Chocolate Passionfruit Drizzle, Toffee Fruit.  The cake itself is based on that wonderful, and now quite universal, orange almond cake from Claudia Roden, first seen in A New Book of Middle Eastern Food by Claudia Roden.

I have included the quantities for a full size cake mixture. You probably won’t need the entire mixture – however if your cake is a baked in tins larger than the ones I’ve used (10cm/4in), you may need the whole lot. If you do have some mixture left over, just bake it in muffins molds for some seriously moist and delicious little cakes!

The same with the meringue buttercream. I have given quantities enough for a large amount of frosting. You can make less, or keep the remaining buttercream for another bake.

So here’s my recipe for the cake and its assembly.

Ingredients

Clementine Cake
3 clementines skin on (or 3 mandarins)
4 free-range eggs
250g caster sugar
1 tsp baking powder
250g ground almonds

Raspberry Meringue Buttercream
4 egg whites
2 cups white sugar
2 cups unsalted butter, at room temperature
1 teaspoon vanilla extract
2 teaspoons freeze dried raspberry powder or enough to make a deep pink buttercream

White Chocolate Crumb
100g white chocolate
1 tablespoon passionfruit fondant creme* or a few drops good quality yellow food colouring

White Chocolate Passionfruit Drizzle or Dribble!
100g white chocolate
1 tablespoon passionfruit fondant creme* or a few drops yellow food colouring
A few drops milk

Toffee Fruit
3 tablespoons caster sugar
A few clementine segments and whole strawberries

Method

Cake

Preheat oven to 160 degrees C fan forced, 170 degrees C non fan forced. Butter 3 small cake tins well, and line the bases with a circle of baking paper – I used tins 10cm/4in in diameter.
Place clementines in a medium saucepan, cover with water, bring to the boil and cook until soft, about 20 minutes. Drain, cool and chop (discard seeds), then blitz in a food processor. Add the eggs and sugar and process until combined. Add the baking powder and ground almonds and blitz making sure  everything is thoroughly mixed. The mixture is quite a wet one, so you can, if you’re nervous add 1-2 tablespoons of plain flour to make the batter a little less runny.
Pour the batter into the prepared cake tins.
Bake for up to an hour, or until until golden brown and a skewer inserted in the cakes comes out clean. If the cakes are still wet, bake for longer.  However, the cakes may take less than the hour – check at the 40 minute mark for “doneness”.
Cool the cakes before carefully turning out of the tins, removing the baking paper.

Raspberry Meringue Buttercream

Place the egg whites and sugar into a metal bowl and set over a saucepan filled with about 5 cms of simmering water.
Heat, stirring frequently, until the temperature of the egg whites reaches 60 degrees C.  Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed until they have reached their maximum volume, 5 to 10 minutes.

Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla. Continue beating for about 5 minutes until the meringue and butter mixture is completely amalgamated, thick and of icing consistency. Carefully fold in the freeze dried raspberry powder.

White Chocolate Crumb

This method is tricky and possibly controversial! There are no doubt recipes which tell you how to bake white chocolate in the oven until it caramelizes and goes crumbly. I can’t guarantee the success of my method – a lot will depend on the power of your microwave and you own baking intuition in judging timings.
Essentially, you are cooking the white chocolate after it has melted, causing it to seize.
My method is pretty easy – stick the white chocolate in pieces  in the microwave (not on high- medium or even lower), and carefully melt. Then add the fondant creme or yellow food colouring mixing it through the warm chocolate. It will start to seize up. If it’s crumbly enough for you, then it’s done. If you want a more distinct crumb, place the chocolate back in the microwave on a low heat and cook for longer. I would advise going in 20 second bursts until you are satisfied with the crumb texture.

White Chocolate Drizzle

This needs to be made when you are ready to apply the drizzle/dribble to the cake.
Melt the white chocolate in a bowl over a pan of simmering water, taking care that the bowl does not touch the water. Or live dangerously as I did and melt the white chocolate in the microwave on a low heat setting.
Once melted, add the  fondant creme or yellow food colouring. As with the white chocolate crumb, the chocolate will probably seize. Take off  the heat and add a few drops of milk and beat vigorously until the mixture is of drizzling consistency. It comes back pretty well.

Toffee Fruit

Put the caster sugar in a small frying pan over a medium heat and dissolve the sugar, being careful not to stir the sugar. Once the melted sugar has hit that beautiful toffee/tea colour, remove from the heat, and carefully pour most of the toffee over the clementine segments and strawberries on the baking paper. Pour the last bit of the liquid toffee onto the baking paper so that you can break it up into shards once cold.

Assembly

Carefully cut the 3 cakes horizontally in half, to create 6 layers. This can be quite tricky as this cake is incredibly moist and can break easily.Work out which of the 6 layers are good, and which  you want to disguise. Pick the best for the top layer, a sturdy one for the bottom layer, and all the rest in between.
Place the bottom layer on a cake plate or cake board. Ice with the meringue buttercream, again being careful  as the cake is fragile. Repeat with the other layers, making the frosting on the top nice and thick. Ice the sides of the cake. A good palette knife will help with achieving a smooth texture.

Now for the decoration! This is where you can use your creative license! I dribbled the white chocolate drizzle down the sides of the cake, scattered the white chocolate crumb over the cake and around the base, placed the toffee fruit on and around the cake, and lastly decorated the cake with the toffee shards.
But absolutely you can have fun with this cake and do whatever you like to make your cake a quirky and visually spectacular creation!

*My local kitchen store stocks a range of Roberts Fondant Cremes see here for the link to the Passionfruit one I used in the recipe. However you can easily get the yellow effect by just using yellow food colouring, and don’t worry about the passionfruit flavour.

 

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Blood Orange Friands

 

 

Here's another recipe for friands, those delicious little cakes made with eggs whites only and ground almonds, very similar to the French financier.

This version features wonderful blood oranges, now available in Sydney, one of the joys of a beautiful bright winter! It's 21 degrees C on this sunny July day!

The recipe is really so versatile, you can add lots of different fruit to the basic recipe. Cherries, pears, raspberries and blueberries work well.

Ingredients

6 egg whites, beaten lightly

75g plain flour

240g icing sugar, sifted

125g almond meal

150g melted butter, cooled

Grated zest and juice of a blood orange

10 tablespoons icing sugar or enough to make a thick glaze.

Optional – some salted pistachio praline to decorate*

Slices of blood orange

Method

Preheat oven to 180 degrees C or 160 degrees C fan-forced. Lightly grease 12 friand molds.

Beat the egg whites until frothy with fork in a large mixing bowl.

Sift the flour and icing sugar into the bowl, stir in almond meal and then add the melted butter. Stir in the zest of the blood orange, and the juice of one half of the blood orange.

Spoon the mixture (approximately ¼ cup) into each of the molds.

Bake in preheated oven for 20  minutes until cooked through and golden brown or until a skewer is inserted into centre comes out clean. Sometimes the friands need a few more minutes in the oven to be nice and brown.

To make the glaze, mix the juice of the other half of the blood orange with the icing sugar. You may need to add more or less juice or more or less icing sugar to get the glaze to the right consistency to ice the friands.
Ice the friands with just enough glaze to coat the tops and perhaps to run down the sides a little.

*To make the salted pistachio praline, dissolve a couple of tablespoons of caster sugar in a small frying pan over a medium heat. Don't stir, or the sugar will crystallize. Once the dissolved sugar has turned to a deep toffee colour, pour the praline over a handful of salted pistachios on some baking paper. Once hard, bash the praline into fragments.

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