This post, that is. Since I’m away for the weekend (sort of), this post comes to you courtesy of yesterday 🙂
Since I blogged about making friands, lots of people are stumbling across my blog while out Googling for friand recipes. So especially for you friand fiends (okay, and for me), I’ve been hunting down some more recipes. Here’s a few you may like to try:
Raspberry surprise and Green tea Chocolate surprise friands
Orange and poppyseed friands
Fruity friands (for Em, who asked about a gluten free recipe)
Chocolate and Raspberry friands.
Interestingly, when I went seeking friand recipes, I noticed that they seem to be a bit of an Australian obsession. Even, I would say, a Melbourne obsession. Do you think this is related to this city’s ongoing love affair with good food, and of café food in particular?
I bought myself a new friand pan recently. Here’s the recipe I’ll be breaking it in with:
Chocolate and Pecan Friands
190 g (6½ oz) unsalted butter
100 g (3½ oz) ground almonds
6 egg whites
75 g (3 oz) plain flour
3 tablespoons chopped peans
3 tablespoons chocolate chips
115 g (4 oz) caster sugar
icing sugar for dusting
Preheat the oven to 175°C (350°F/ Gas mark 4). Lightly grease 12 small friand tins. Melt butter in a small saucepan over medium-high heat for 3-4 minutes until very hot. Remove from heat, cool for five minutes. Combine dry ingredients in a large bowl. Add lightly beaten egg whites and stir until just combined. Stir in melted butter. Pour mixture evenly into prepared pans so they are two thirds full. Bake 20-25 minutes or until golden and firm to touch. Remove tins from the oven and cool for 5 minutes. Turn friands out onto a rack and cool completely. Serve dusted with icing sugar. Store in an airtight container for up to 2 days.
(from 500 cupcakes & muffins, Connolly, F. New Burlington Books. © Quintet Publishing Limited. Directions modified for clarity)
Now go forth and bake!