Lemon madeleines

Let's not talk about Proust.

lemon madeleines

100 g butter

2 eggs

120 g sugar

120 g flour

½ tsp baking powder

zest of a lemon

juice of half a lemon

melt the butter, set aside to cool down

beat the eggs with sugar until fluffy and creamy-coloured

sift the flour with baking powder

add butter and flour alternately to the eggs, in 3 portions, mixing well after each addition

add the lemon zest and juice, mix well

fill madeleine pan pouring the batter to 2/3 of the pan’s height

bake for 10 min in 220C

cool for 15 minutes before getting them out of the pan

optional: dust with powdered sugar or dip in simple lemon glaze (powdered sugar + lemon juice)

rose cupcakes with mint buttercream

rose cupcakes with mint buttercream

cupcakes (makes 24)

3 eggs
1 cup sugar
1/2 cup warm water
2 tbsp rose water
3/4 cup oil
1 3/4 cup flour
2 tsp baking powder

beat the eggs with sugar until pale, fluffy and thick
add water mixed with rose water, oil and flour mixed with baking powder alternately, in 3 portions, mix well after each addition
line a cupcake pan with paper cases, fill them to 2/3 of their height
bake for 10-12 minutes in 180C, check with toothpick if ready
let it cool down and remove the cupcakes from the pan


mint buttercream

I prepared a batch of swiss meringue buttercream from this recipe  – with 2 egg whites, use the amount calculated for 3 egg whites if you like more frosting
& mix in peppermint essence to taste and some green coloring


decorate with fresh mint leaves, I used crushed Parma Violets to decorate, but it’ll be fine without them – they add nice crunch though

brownie with vanilla ice cream

brownie with vanilla ice cream

brownie

200 g margarine or butter

200 g dark chocolate 

200 g sugar 

4 eggs 

180 g flour 

1 tsp baking power 

candied orange peel

melt the butter in a pan with chocolate and sugar, cool down to room temperature 

add eggs, one at time, mix until the batter looks even 

add flour with baking sugar 

line a 20cm square pan (or equivalent) with parchment paper, pour the batter , sprinkle with the orange peel

bake for about 25 min in 180C – the sides should be baked, with toothpick coming out clean, but the middle should still be moist and slightly uncooked 

vanilla ice cream

400 ml full-fat cream

200 ml milk

15 egg yolks

250 g sugar

2 tbsp vanilla extract

1 vanilla pod

mix the yolks with sugar until pale and fluffy

bring the cream and milk, mixed, to boil, with seeds scraped from the vanilla pod

pour over the eggs, stirring constantly, put back on the stove and cook until it starts to thicken 

put the pan into a cold water to stop the cooking process and stir for a few moments, add vanilla extract

cool down, chill in a fridge and put into a freezer in an airtight container for at least 12 hours or prepare according to ice cream machine instructions

assembly:

cut out a piece of brownie, top with a scoop of ice cream and, optionally, fruit, whipped cream or sauce – I used cherry and some cherry sugar syrup