It’s sunday morning, it’s chilly outside and you don’t really know what to do. So Mr M, Mrs M, Miss M and Mstr M head straight to the Columbia Flower Market to have a quick – very quick, indeed – walk around the flower booths but above all to have their sunday shoot! Seamus Ryan, the photographer, always comes up with nice idea – you can give it a try and then decide if you like it! www.sundayshoots.com
By then, kids are very hungry so let’s everybody go to Barbecoa to have a sunday family brunch.
It is Jamie Oliver’s most recent London outpost. Being sunday morning and the financial district sleeping, the restaurant is not that crowded, but it is still very nice. Seated in one of their booths the view is amazing, St Paul’s Cathedral right out of those huge windows. (By the way, St Paul is Sir Christopher Wren’s late Renaissance homage to St. Peter’s Basilica in Rome – everything comes back full circle!). The atmosphere is very nice, the location stylish and all the dishes, including the starting giant olives and artesian bread board, are superb and very well presented. Of course the dessert is my favourite: white chocolate and passion fruit panna cotta, with passion fruit madeleines.Here our recipe for today:
Madeleines (as for LCB)
190 gr caster suger
30 gr honey
200 gr egg
1 lemon zest, grated
180 gr plain flour
5 gr baking powder
Turn the oven on at 240°.Butter the Madeleines mold and cool it off in the refrigerator. Then apply a second layer of butter and a coat of flour and set it aside.
It’d be much better if you prepare your mixture at night, save it in the refrierator and bake it the morning after. The cooler the mixture is, the better your madeleines.
Melt the butter in a saucepan over a medium heat, even better if on a ‘bain marie’.
When you do ‘bain marie’ always remember to put something (some kitchen paper is perfect) in the saucepan with water, to avoid direct heat on the pot that you want to eventually warm up.
Cook the butter until it brown, then set it aside.
Sieve the flour with the baking powder.
In a bowl, mix together the honey, the eggs, the sugar and the lemon zest.
Add the flour by inclusions, a bit at a time.Whisk everything together and cool it down in the refrigerator.
The butter must be cold too. Add the melted butter to the mixture and chill it down again in the refrigerator. (The longer, the better). Pipe some balls – do not spread it – onto the mould and bake them until golden.
When they are golden and have formed a bump on the top, remove them from the oven and cool them down on a wire rack.