Tag Archives: Friand

Lex’s brunch marathon…

Last weekend I went to my first ever brunch supper club courtesy of Lexeat. Following Lex’s tweets, I know she’s been busy perfecting all manner of brunch-like delights recently and had an inkling that we were in for some real treats! In pre-emption of the sheer number of calories I was about to put away I liberated my poor, rusty old mountain bike from under the tarpaulin in the back garden and rode over to to Lex’s warehouse flat in De Beavoir Town.

I’ve only met Lex once before but thanks to the wonder that is the world wide web and our twitter baking chats I felt really relaxed and at home as soon as I stepped through the door. Johanna (I hope I’ve spelt that right) leapt straight into the role of hostess with the mostess and plied me with a bloody mary, the first one I’ve ever had containing dill…an unexpected but delicious addition!

The tables were beautifully laid, ready and waiting for us with the menu written in a trail around the place settings…

Once my fellow brunchers arrived and introductions had been made we settled down for our first course, which was baked quails eggs on moroccan spiced peppers…

Followed by sweet potato fritters stacked with halloumi and served with an avocado salsa, coriander creme fraiche and a homemade chilli jam which I absolutely fell in love with and could easily have eaten by the spoonful!…

The sun was streaming through the windows as Lex served us up sweet and refreshing pears poached in prosecco with homemade granola and greek yoghurt

As if those 3 wonderful courses weren’t enough…it was now time for the carb fest to commence!…

Friands, chelsea buns and English muffins…

croissants…

Lex was worried that her chelsea buns were a bit ‘sunburnt’ but I can vouch for the fact that this didn’t have a detrimental effect on their deliciousness! It just so happens that by coincidence me and Lex made our first ever batch of chelsea buns on the very same day and had been comparing notes, my versions are here and Lex’s here.

The friands were amazing, they looked quite unassuming and simple until you bit into them…they were unbelievably moist and melted in your mouth, I’m salivating just thinking about them…

It goes without saying that I sampled all of the above, and couldn’t resist slathering the muffins with homemade pineapple jam…

homemade rhubarb jam…

and homemade lime marmalade (of which I was lucky enough to be given a jar to take home with me!)…

Every single morsel was lovingly Lex-made…here she is making the magic happen…

My neighbours, Tiffany (who has also blogged the brunch here) and Niamph of Eat like a Girl fame were wonderful company and conversation and coffee from Climpson and Sons flowed endlessly. Before we knew it 4 hours had passed by. I eventually stopped myself eating and felt able to get back on my bike, I bid farewell to our lovely hostesses and rode off, a lot slower than I arrived 😉

It was the perfect way to spend a sunny Saturday afternoon, great food and great company…I just couldn’ do it too often or I would be the size of a truck!

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You’ve got a friand…

Ever since my recent trip to Bettys in York I’ve been obsessed with financiers and trying to find the perfect recipe to try out. I discovered a few that incorporated soft fruits such as apricots or raspberries and I suddenly remembered the blackberries that I had picked in September and stashed at the back of my freezer for an occasion just like this. On my new mission to find the perfect blackberry financier recipe I stumbled on this one by Yotam Ottolenghi for blackberry and star anise friands. What is a friand I hear you ask…and what have they got to do with financiers??? well… let me educate you… friands are based very closely on financiers and are very popular in New Zealand and Australia but you’re more likely to find additional flavours and ingredients in friands such as fruits, nuts or chocolate. I decided to give Ottolenghi’s recipe a go but, controversially maybe, decided to omit the star anise, mainly because I didn’t have any and was feeling too lazy on Sunday night to go and buy some but also because I felt that it was a bit of an acquired taste and didn’t want to overcomplicate my friands and swamp the delicate taste of the blackberries.

I liked the fact that you bake the friands straight into the cupcake tin as opposed to using paper cases as it gave them a gorgeous golden brown crust with a very pleasant crunch…

They were amazingly light and moist and the glaze, which was made by mixing strained blackberry pulp with icing sugar was the most amazing colour…

My friands looked so pretty when I left the house first thing this morning before they took an unexpected a nosedive on the bus. Luckily they stayed in their containers but looked a little worse for wear by the time I got them into work. Fortunately my colleagues/guinea pigs weren’t overly concerned with aesthetics and wolfed them down…after all friands will be friands!

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