As promised I’m writing a little more about the afternoon tea fun I had, and talking a little more about these madeleines. I’ve discovered the debate about resting the batter vs not resting the batter, and it’s quite interesting! Some people claim it’s necessary to rest the batter to get that cute little hump on their madeleines, and other people disagree. I didn’t rest either of these batters, so I wouldn’t know for certain. But both batches developed cute little humps on their bellies, and I noticed that the more I filled each hole the bigger their humps were. But it can get a little tricky to know what’s three quarters full on such an odd shaped pan, especially when both batters became surprisingly stiff after having the butter added to them. But I found these filled their holes nicely, and making sure to give the tins a tap on the edge of the counter each time I pulled them out – as per the recipe advice I found elsewhere, did seem to help the madeleines slide loose from their tins without any trouble at all. These were all cooked and plated up, ready to be eaten, when the guests arrived.
We snacked first, chatted about this and that, and then Miss S showed me her DSLR camera. Miss S is the reason I’m loving instagram so much at the moment, and seeing her DSLR gave me a lot ideas of what I could save up for. After that we went for a little walk and fed the ducks down at the little pond near my house, and I even had a makeover (which was both fun and kind of daunting, as I never wear makeup and don’t actually own any), and then we went into town to do some shopping. I finally managed to find some work pants that fitted properly, and then we hit up one of my favourite asian restaurants for an early dinner. All in all it was an amazingly fun afternoon, and I can’t wait to go out with them again!
Another Week another Madeleine recipe……
A Modern twist on the old favourite the Lemon, Lime and Poppy seed.
I wasn’t going to add another Madeleine recipe so soon, but these were too delicious to keep secret.
Lemon, Lime & Poppy seed Madeleines
100gm Gluten Free Flour
100gm Caster sugar
1/2 tsp Baking Powder
1/2 tsp vanilla extract
zest of 1 lemon
zest of 1 lime
1 very heaped tsp black chia seeds
Oven preheated to 180C (fan forced)
Melt butter on stove until foaming and nut brown.
Meanwhile combine Sugar, Flour and baking powder and whisk quickly to combine.
In a separate bowl combine egg, vanilla and milk and whisk to combine.
Add the egg mix to the flour mix and whisk to combine.
Now Add the zest of both lemon and lime, and the Chia seeds and whisk.
Its time for the butter…
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