Tag Archives: financiers

Delicious Brown Butter Apple Financier Recipe

As you know at this stage, I’m more than a little obsessed with financiers, or friands. For a number of reasons;

1.They use up egg whites if you don’t want to make macaron or meringues

2. You don’t need any fancy mixing equipment, the tin is a plus, but not entirely necessary, you could make them in muffin tins

3. You can add all kind of flavourings to them

These are perfect for using up those apples.  I prefer to use eating apples, but cooking apples would work just aswell, just adjust the sugar until they are palatable.
Financiers
The “brown butter” element is a valuable technique, but used in this recipe to give that extra layer of flavour, so hold your nerve and don’t be tempted to skip this stage.

Brown Butter Apple Financiers

Ingredients:

150g Butter, soft

3 medium egg whites

125g Caster Sugar

55g Plain Flour

55g Finely Ground Almonds

½ teaspoon baking powder

1/2 teaspoon Vanilla paste

2 Eating Apples, peeled and chopped into smallish pieces.

40g butter, melted- fro greasing and apples.

Macaron

Method:

Preheat the oven to 170oC.  Brush the financier tray extremely well with half approx.. of the melted butter

Heat the remaining butter and brown the chopped apples in this.  Leave to cool.

Melt the 150g of butter until the solids have separated and they are starting to turn brown.  Remove from the heat and cool.
Macaron
Mix all the remaining cake ingredients, apart from the apples, in your mixer until light in colour and a little fluffy.  Add in the melted 150g of butter, mix well again and leave for 30 minutes in the fridge to rest.  This helps remove unnecessary bubbles.  Rebrush the tin, and fill the sections ¾ full.  Spoon the apples pieces on top.

Bake for 15- 20 minutes.  Cool in the tray for 5 minutes.

Dust with icing sugar , and a little cinnamon.
Financiers
Divine!

It’s Porridge Week- Have many ways can I use thee??

We have porridge every morning during the school year. It’s quick, easy and does the job of keeping tummies full and minds alert for the morning’s work ahead.  We all have it different ways; mine with fruits and a scant spoon of sugar, others with milk and weetabix on top.

Porridge is a staple in Ireland for many people now due to reports of it’s health properties. The other positive side is that it comes at a very reasonable cost.  We like the Organic Flahavans Porridge.  There are two reasons for this.  Firstly as we eat organically as much as is possible. And secondly it is grown locally.  These oat fields have no pesticides or other chemicals sprayed on them.  Thereby making the immediate environment also a better place to be and live with your community.
Wednesday 04 November 2015 015

This week, it being porridge week, I decided to experiment a little.  And have porridge or some form of it with every meal. Breakfast was the easiest of course.

And the bread was not too much of a stretch either.  I make this bread at least twice a week, and the family love it best when I reduce the amount of wholemeal flour and add some white and, more importantly, porridge flakes.
Brown Bread

Dinner was more of a challenge.  It would have been easy to simply use the oat flakes scattered on top of a cottage pie, or instead of barley in an Irish Stew.  I decided to go with a family favourite- homemade chicken goujons and give them a twist.  I whizzed up the porridge to make the crumb coating.  And,  if I’m honest if was far superior in taste to the usual crumb coating consisting of ritz crackers.

Porridge
Then there was the final sweet touch.  I had only recently blogged about my most favourite apple crumble. So an alternative was found.  I added them to my blueberry financiers.  To much acclaim I might add.  So these will also be staying on the menu so to speak.  But even though they contain both porridge and blueberries, it would be a stretch to have them as breakfast.
Financier

All recipes will be blogged in the coming weeks, so keep tuned this way, but if you just can’t wait, contact me here.