This is a great way to use up all the egg whites left from making hollandaise. Friands are small French muffins. The basic ingredients are ground almonds, butter, egg white & icing sugar. They’re usually flavoured with fruit, chocolate or coconut. They’re a great gluten free bake, just replace plain flour with rice flour. The word friand translates as dainty – something you’ll be far from if these become a daily addition to your breakfast menu.
You’ll need a 6 hole silicone muffin tin. 4 egg whites, 70g ground almonds, 110g icing sugar, 75g melted unsalted butter, 50g plain flour, a handful of raspberries.
Preheat the oven to 180C Gas Mark 4. Mix together the dry ingredients with the melted butter. In a separate bowl whisk the egg whites to a soft peak. Carefully fold the egg whites into the batter being careful to keep it as airy as possible.
Pour the batter into the muffin tin. Press 4 or 5 raspberries into the top of each friend. Bake for 25-30 minutes until the tops bounce back when pressed. Allow to cool for 5 minutes before turning out onto a rack.
The high almond content means these little babies store well for a couple of days – if they manage to hang around that long.
Ever since I first put Eggs Benedict on the breakfast menu it’s proved to be one of our most popular breakfast choices. Guests love it and I love it too, it’s such a quick dish to prepare and it’s versatile.
You can switch the bacon for smoked salmon (Eggs Royale) or use wilted spinach (Eggs Florentine.) You can even add back pudding to make Eggs Hebridean. That’s the pesky-tarians & the vegetarians sorted, just need to come up with a vegan twist.
Hollandaise may seem difficult faffing with bain-maries & split sauces but this blender recipe is fool proof and ready in 3 minutes. I’d love to claim it as my own but I think the blessed Saint Delia of Norwich might have been who I swiped it from.
Separate 4 eggs, putting the yolks into the blender jug, don’t chuck the whites
Add 2 tbsp lemon juice & 2 tbsp water
Add 2 tsp Dijon mustard & whizz to mix
Melt 250g salted butter to bubbling
Turn the blender on & slowly pour the hot butter into the yolk mix
Voila perfect hassle free hollandaise.
In the next post I’ve a great morning muffin recipe to use up all those egg whites.
Hi I’m James,
I own and run The Ashton Lancaster, a 5 bedroomed boutique bed and breakfast in Lancaster, a small Northern city sandwiched between Manchester & The Lake District.
A place I left at 16 running as fast as I could & as far as a young person’s railcard would take me. Bored of the slow pace of life. Indifferent to the dramatic landscape of verdant green valleys & fast black rivers.
Desperate to be somewhere frantic, busy and bustling. Not always making it to bed & certainly never up for breakfast.
Then my 30’s hit & the big city started to look less shiny & bit bit more dirty. “When a man’s tired of London he’s tired of life.” Well no Dr Samuel Johnson just tired to that life.
So I started a new one, back in a place written off as provincial & dull. Taking with me my partner (now husband) David, Bailey our dog & Elvis the cat.
I sometimes wonder what’s changed? Lancaster or me? Well, a little of both. In this blog I’ll post about the things around I now love – places to walk, visit, eat and shop. As well as the things that inspire my business & the way I aspire for it to be and grow.
Hopefully you’ll like it enough to come and stay one day.
I’ve always struggled with muffins. Mine always seem a disappointment when compared to the huge, billowy confections that the coffee chains produce. But just read the ingredients & you’ll see these are Franken-bakes, chemically inflated & tasting of factory packing.
So I’ve come to terms with my size issues & proudly serve these little beauties for breakfast. I’ve Karen at Hopton House to thank for the recipe, I’ve tweaked it to include a few more ingredients. They’ll keep you fuelled up until lunch time.
No chemical enhancements just good stuff.
50g unsalted butter melted
90g soft brown sugar
110g wholemeal self raising flour
1tsp baking powder
1 ripe banana mashed
1 carrot grated
1 handful of sultanas, walnuts & sunflower seeds
rolled oats to top
You’ll need a 6 hole muffin tin lined with paper cake cases. Pre-heat oven to gas 5/190 degrees
In a bowl mix the melted butter, sugar, mashed banana, carrot, sultana, chopped walnuts, seeds, egg & cinnamon. Add the flour & baking powder & mix roughly. If you over-mix the muffins will become tough. Divide the mixture between the cases, sprinkle oats on top & pop into the oven to bake for 12 minutes. When cooked the tops should bounce back when pressed lightly.
Muffins don’t keep well so eat as soon as they’ve cooled slightly.
Not only is this granola delicious but making it is effortless and it fills the house with the most divine smell. I use this as a base recipe but amend it depending on what odds and sods are knocking around the baking box. So feel free to substitute flaked almonds for whole ones or hemp seeds for sesame seeds. It’s always worth having a look in Julian Graves to see what’s available in large size bags as the small supermarket 100g bags work out to be very expensive. The only rule to remember is not to add your dried fruit until the end. Otherwise you’ll be picking little charred, bitter raisins out of the mix for days.
400g Rolled Oats
125g Whole Almonds
100g each of Sunflower, Pumpkin & Sesame Seeds
125ml Sunflower OIl
125ml Apple Juice
50g Brown Sugar
1tsp Vanilla Extract
1tsp Ground Cinnamon
1/2 tsp salt
100g dried fruit ; sultanas, chopped apricots, diced figs
In a bowl mix together the oats, nuts and seeds until evenly distributed.
Put the oil, apple juice, sugar, honey, salt and cinnamon into a saucepan and heat until the sugar has dissolved.
Pout the liquid into the dry ingredients and mix well.
Spread the mixture evenly over a baking tray & place into the oven for 1 hour at Gas Mark3/160*C
After an hour take the tray out, stir, turn the oven down to Gas Mark1/140*C for a further 1 hour.
Turn the oven off & leave to cool in the oven overnight.
When the granola is cool and ready to eat stir through the dried fruit.
Delicious served with milk or as a topping to yoghurt & compot. Right now, with so little fruit in season, I’m starting the day with an apple, sultana & cinnamon compot with a generous dollop of Greek yoghurt, a sprinkling of granola and a drizzle of honey. It looks so gorgeous & natural I can almost pretend to my self I’ve made a healthy choice.
Spiced Autumn Sponge
Our glimpse of an Indian summer was brief and it’s now the dark nights and bare trees leading into Winter. I love winter food, rich stews and warming soups. Heavy red wines and a shot of brandy in your hot chocolate after a chilly dog walk. The one thing that I will miss though is Summer baking, the abundance of British berries made for quick, light and easy sweet treats; scones with strawberry jam, humongous meringues stuffed with raspberries and cream. Lots and lots of cream. The one I’ll miss most is the Victoria sponge. The perfect cake for me as it’s so quick and has just 4 main ingredients all of which I have in the larder anyway. But rather than say goodbye to Victoria until next year I wondered about giving her a Winter makeover? Adding a little spice and swapping the sunny flavors of strawberry or raspberry for something a bit richer. So here’s a twist on that Summer classic, spiced autumn Victoria sponge..
Grease and line 2 loose bottom cake tins 7/8″ Preheat oven to Gas Mark 4 180 degrees
Weigh 4 eggs then measure out an equal amount of self raising flour, golden caster sugar & butter
Cream together the softened butter & sugar until light – at least 5 minutes
Keep the mixer running adding 1 egg at a time along with a teaspoon of flour
Add the remaining flour, 1 tsp baking powder, 1 tsp cinnamon & a splash of milk. Fold to bring together.
Add half of the mixture to each tin & pop into the oven for 20/25 mins turning the tins after 15mins to stop the edges catching.
Once cooked leave to cool for 5 minutes before turning out to cool on a wire rack. It’s at this point I have to leave the house and come back after an hour, other wise I’ll try to build the cake with the sponges still warm and end up with a reservoir of cream where the cake should be.
The use an autumn fruit jam to spread on 1 side of both sponges. I like to use Hawkshead Relish Company’s Bramley and Bramble. A layer of whipped cream and then stack the 2 sponges together. Dust with icing sugar, decorate with blackberries. Serve with a mug of hot chocolate safe in the knowledge that you can hide the calories under cashmere until next Summer.
Every recipe book has one, a page that’s so regularly used it’s where the book naturally opens. As you try and open it the pages start to tear, glued together by a mixture of sugar & butter. Writing barely legible in parts hidden where a resting coffee cup has left its mark. It’s the recipe that never fails, the one you turn to when time is short or the cupboards are bare. Here’s mine, a carrot cake from Bill Grainger’s book “Bill’s Basics,” that I’ve meddled with. While Bill sifts & orders the ingredients I find just chucking everything in a bowl and giving it a cursory mix works just as well.
Pre-heat oven to gas mark 3/170*C
Grease and base line a 23cm spring form cake tin.
Whisk 3 eggs with 250g of soft brown sugar.
Add 200g plain flour, 200g grated carrot, 3tsp baking powder, 1 tsp cinnamon, 100g sultanas, 100g pecans, zest of 1 orange, 250ml sunflower oil, 1 small well drained can of chopped pineapple (buy the supermarket basics tin, tiny reject pieces are perfect!)
Stir well to combine and pour into the greased tin. Bake for 1 – 1 15mins, leave to cool in the tin before topping.
For the topping melt 50g butter and mix with 200g cream cheese, 200g icing sugar, 1 tsp vanilla essence.
As it contains fruit and vegetables this cake is almost good for you, meaning you can cut a large wedge guilt free. In the unlikely event that it survives an afternoon it keeps brilliantly because of the moist pineapple.
So what’s your favorite mucky book……?