Featured recipe of the week


    Madeleines a la Creme au Citron
    (madeleines with lemon curd) These are wonderful soft little shell shaped can add so many different things to vary them-Orange rind or lemon rind or different berries. The baking texture is like a batter. They are best eaten fresh from the oven.
    1. 3 eggs
    2. 130g sugar
    3. 200g plain flour
    4. 10g baking powder
    5. Finely grated zest of one lemon
    6. 20g honey
    7. 60ml milk
    8. 200g butter melted and cooled
    9. Raspberries (Fresh or frozen) and icing sugar for dusting
    11. Finely grated zest and juice of a lemon
    12. Pinch salt
    13. 40g sugar
    14. 45g butter
    15. 2 egg yolks
    1. Beat the eggs with the sugar until pale and frothy. Measure the flour and baking powder into a separate bowl and add lemon zest. Mix honey and milk with the cooled butter then add to the eggs in 2 batches, fold in flour. Cover and leave in the fridge for a few hours or overnight. (It becomes quite thick and spongy...sort of batter like)
    2. Meanwhile make the lemon curd (or use your own lemon curd recipe or buy a pot at the village fair!!!!)
    3. Put the lemon juice and zest, salt, sugar and butter into a small saucepan and heat gently until the sugar and butter melted. Remove from the heat .Whisk the egg yolks into a bowl, then add to the pan and whisk vigourously.Return the pan to a low heat and whisk constantly until the curd starts to thicken.Dont stop whisking or the eggs will curdle. (If the curds start to boil, take off heat)Once the curd thickens and releases a bubble or two remove from the heat and pass through a sieve into a clean bowl. Place cling film in direct contact with the curd and refrigerate for at least an hour although overnight is better.
    4. When you are ready to bake, preheat the oven to 190 degrees C .Butter and flour a 12 shell Madeleine tin. Have the lemon curd ready in a piping bag in the fridge. (Small nozzle)
    5. Put a heaped tbsp of the batter into each shell...or you can pipe it and then press a raspberry in the centre of the batter. Bake 5 mins, turn the oven off for a minute.. (Yes I know seems strange but this will give a peak to the Madeleine.)Then turn oven to 160 degrees C and bake for a further 5 mins.
    6. Transfer the Madeleines onto a wire cooling rack and leave to cool for a few mins. You will have enough batter to put another batch in the oven. While they are baking pipe curd into the raspberry hole of the first batch and sprinkle with icing sugar...repeat with the second batch once cooked.
    7. Makes approx 20 madeleines and they are delicious
    maison de cuisine