Post by baronyvesderoch on Jun 1, 2012 11:52:44 GMT -5
10 slices bacon, cut into 1 inch pieces 5 onions, thinly sliced 1 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 cup milk 1/2 cup heavy cream 1 tablespoon all-purpose flour 4 eggs 1 pinch ground nutmeg 1 (9 inch) unbaked pie crust Directions
Preheat oven to 400 degrees F (200 degrees C). Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels. Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned, about 8 minutes. Season with salt and pepper. Combine the milk and cream in a bowl. Sprinkle the flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat, stir in the bacon, and set aside to cool 10 minutes. Beat the eggs in a mixing bowl until light colored and frothy. Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg. Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.
Post by baronyvesderoch on Jun 3, 2012 6:17:33 GMT -5
210 g unsalted butter 1/2 cup plain flour or 1/2 cup blended gluten-free plain flour 1 2/3 cups icing sugar (confectioners sugar) 1/2 cup ground almonds (almond meal) 6 large egg whites 1 tablespoon honey Directions:
1 Preheat your oven to 180°C or 160°C if you have a fan-forced oven. 2 Melt the butter in a saucepan over a medium heat. 3 Brush your madeleine mold with a little of the melted butter using a pastry brush and dust the mold lightly with some extra flour (use gluten-free if required). Shake off any excess flour and set aside. 4 Cook the rest of the butter for about 5 minutes, until the butter turns a golden brown and gives off a nutty aroma. Be careful not too burn the butter! 5 Remove the butter from heat and transfer to ceramic bowl to prevent butter cooking further. Set aside to cool. 6 Sift the icing sugar and flour into a medium sized bowl. Then stir in the ground almonds/ almond meal. 7 In another bowl, whisk the eggwhites until frothy. 8 Add the almond and sugar mixture to the eggwhites and whisk to combine. Whisk in the brown butter and honey. 9 Spoon the batter into the prepared moulds, filling almost to the top. 10 Bake 12 to 15 minutes or until madeleines are light golden and springy to touch. If using gluten-free flour, they may be a very light colour when cooked- really depends on the blend of flours that is in your vlended flour mixture. 11 Allow to cool slightly- about ten minutes and remove from the mould by tapping on hard surface. Then cool them on a wire rack. 12 Serve with some whipped cream and fresh strawberries for a special treat or 1/2 of each madeleine can be dipped in melted chocolate. 13 For a simple presentation- dust lightly with some extra icing sugar.