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Posts Tagged ‘French’

  1. Apricot and Almond Friands

    July 7, 2015 by sarah

    I have to apologise but here is another French inspired recipe. But then I shouldn’t apologise because it is such a great recipe and our recent trip to Paris inspired me to make more French dishes. It does not need to be fancy patisserie to be good. In fact, this recipe is so easy to throw together and tastes super sophisticated. If you have never tried friands before, they are a lovely light fluffy sponge with an almond taste and the fruit cooked into them is almost like the best jam possible; so fruity but also retaining the sour tang. The original recipe used plum quarters instead of apricots but as it is full summer currently, apricots are in season and plums are not. I think this recipe would also work well with a small handful of raspberries or a large strawberry – perhaps something to try next time.


    Apricot and Almond Friands


    Recipe from Waitrose magazine

    125g unsalted butter
    50g plain flour
    115g icing sugar
    75g ground almonds
    4 medium egg whites
    1/4 teaspoon almond extract
    6 apricots, halved and stoned

    1. Preheat the oven to 200º C/180º C fan. Grease a 12-hole muffin pan with non-stick cake spray and line the bases with circles of baking parchment – I found jam pot discs fitted perfectly so no fussy cutting out.

    2. Melt the butter. Sift the flour and icing sugar into a bowl and stir in the ground almonds.

    3. In a separate completely clean bowl, whisk the egg whites until they form soft peaks. Stir the melted butter and almond extract into the flour mixture, mixing well to combine. Using a large metal spoon, fold a quarter of the beaten egg whites into the butter/flour mixture then carefully fold in the remainder.

    4. Divide the batter among the holes in the pan. Arrange a half apricot on top and bake for 15-18 minutes until just firm and gold around the edge.

    5. Leave to cool in the tin for 5minutes then loosen the edges with a knife and carefully flip out. Cool completely on a wire rack and dust with icing sugar to serve.


  2. French Chocolate Tart

    April 26, 2014 by sarah

    When you read this, we will be on our holidays in Iran. Isn’t modern technology great? I have been so looking forward to this trip; exotic and unknown. I am also looking forward to sharing with you when I get back, especially on the food.

    This recipe is a stand-by for dinner parties or get to togethers because it is thrown together with minimal fuss and made in advance. Despite the speed at which it is put together, the resulting tart is luscious and very chocolaty. The taste depends on the quality of the ingredients so do not skimp and buy the best chocolate and butter you can. Hope you have occasion to use it too; please invite me!

    chocolate tart (1 of 3)












    • 150g dark chocolate, broken into pieces
    • 135g unsalted butter, chopped
    • 55g caster sugar
    • 1 tablespoon brandy or orange-flavour liqueur
    • 3 large eggs (total weight in shells 200-220g)
    • ¾ tablespoon plain flour

    chocolate tart (2 of 3)












    1. Preheat oven to 180 ⁰C/fan 160 ⁰C.
    2. Generously grease a 18cm diameter springform tin. Line the base with baking parchment and grease this too. Wrap the outside of the tin with tin foil so it will be water tight up to half its depth.
    3. In a saucepan over a low heat, melt the butter, chocolate and sugar, stirring frequently until smooth. Remove to heat and allow to cool to below body temperature and add the liqueur.
    4. In a large bowl, beat the eggs lightly until a little foamy. Sift over the flour and then beat in. While whisking the eggs, pour over the chocolate mixture and beat until smooth.
    5. Pour into the prepared tin. Sit the tin in a deep roasting tray and pour boiling water around the edge to come 2cm up the sides of the tin.
    6. Bake for 20-25 minutes until the edges are set but there is still wobble in the middle. Take the tin out of the water and cool the tin on a cooling rack until completely cool then remove the cake from the tin. Decorate with icing sugar if wished.

    chocolate tart (3 of 3)