Having waved the kids off on the bus at 8am this morning, I made a coffee then sat down for 10 minutes to post the Friday List. Of course, as always, it’s now a good hour later and I’ve lost it virtually wandering from blog to blog, marvelling at all the clever people out there and the food they produce. Here are the results of this rather un-productive but rather pleasant pursuit, I hope you find some nice things to read and cook in here!
And now it’s off to the Farm Kitchen to prep for a big lunch tomorrow, brrr. Best get the fire started first, it can get like a tomb up there when sitting empty in weather like this. Oh, and I’ve also added below, a recipe for the above madeleines which we shot and ate at this week’s workshop. Tangy with lots of fresh lemon zest and perfect for dipping in the rich honey custard – this is my new favourite dessert.
Oh my goodness – I love everything about this gathering.
Have been really enjoying Netherleigh blog recently. So much quiet, calm gorgeousness.
Holy moly – check out this workshop in France.
These smushed lamb burgers look pretty amazing.
Can’t wait to try these quinoa, nut and chocolate bars, this vanilla cardamom chia seed pudding and these chocolate chip, buckwheat and sea salt biscuits .
Lemon madeleines with honey custard
Makes about 24 madeleines and 1 1/2 cups honey custard
200 gm butter
40 gm honey
Finely grated rind of 2 lemons
1 tsp vanilla paste
1 1/3 cups plain flour
2/3 cups caster sugar
1/4 cup strongly flavoured honey
1 cup pouring cream
3 egg yolks
3tbsp caster sugar
Melt all but 10g of the butter in a small saucepan then remove from heat and then stir in the honey, rind and vanilla. Let cool to room temperature. Combine the flour, sugar and eggs in a bowl and beat with a wooden spoon until a thick paste forms. Gently beat the butter mixture into the flour, egg and sugar mixture, a little at a time, until well combined. Cover mixture with plastic wrap and place in the fridge overnight (this can stay in the fridge now for up to two days).
Preheat oven to 180C and brush madeleine moulds with the remaining butter. Spoon about a teaspoon of the mixture into each mould (don’t spread out, it will do this itself while cooking) and place in the oven for 10 minutes or until golden and just cooked through. Let rest for a moment in the pan then turn out onto a wire cooling rack before repeating with remaining mixture.
For the honey custard; place honey in a small saucepan on medium high and cook for five minutes or until dark golden. Set aside, then stir in the cream. Return to heat and bring to a simmer. In a small bowl, whisk the yolks, eggs and sugar together until pale and fluffy then gently pour the hot cream/honey mixture into this bowl and whisk until well combined. Return to the saucepan and heat and cook, stirring often for about five minutes or until the mixture thickens up enough to coat the back of your wooden spoon. Pour into a jug or glass jar and keep in the fridge until ready to serve. This custard would also beautiful with spiced, roast rhubarb or an apple crumble. This recipe was inspired by one found in a July 2012 issue of Australian Gourmet Traveller magazine.