Natalie from Vin de Peche passed us a Stylish Blogger Award. So now we have to share 7 things you might not know about us. Where to start from?
- I've started to write the “about us” page maybe 4 months ago and since then I've written only one sentence. Our friend Nicky, who is a pro photographer took us some super good shots especially on this occasion. Maybe I'm too lazy and need a serious kick :)
- The thing that makes me extremely nervous about blogging is taking photos with this crappy camera of ours. I always tend to burn the photos, but you already know that.
- My dream is to attend the 6 month French pastry art program at ENSP in Yssingeaux, France. Hope it'll come true one day.
- Ivan is driving me nuts with his crazy culinary experiments. Right now we have 5 types of mayonnaise + one meatonnaise in the fridge.
- I'm driving Ivan nuts every time he starts explaining some technical information and I'm not listening.
- Aromatherapy is my hobby and I'm making all my cosmetics at home. I'm seriously thinking to start another blog about that to have someone to discuss it with. I've even reserved a blog name - Weedy Mead.
- Our biggest culinary failure is making white brine cheese. Fingers crossed. Our sixth attempt is maturing and will be ready for tasting very soon. Hope it will be eatable.
I told you we have many types of mayonnaise in the fridge, meaning we have many egg whites left. So we are making an egg whites based recipe. The most of all I like the colour. Green was the desired colour we wanted to achieve in the matcha black sesame entremet we did for the DB challenge last month, but it wasn't green enough, neither black. However it was delicious, although pale.
This time we've used pumpkin seeds flour, which is green but we've reinforced it with some macha powder. And here's the vibrant green result, which I'm so proud of.
Matcha Pumpkin Seed Financiers Recipe:
- 65 gr egg whites, room temperature;
- 25 gr almond meal;
- 30 gr pumpkin seed flour;
- 30 gr confectioners' sugar;
- 15 gr granulated sugar;
- 50 gr butter;
- 7 gr matcha powder;
- candied orange and/or lemon peel.
In a small saucepan brown the butter. Strain it into a small bowl and leave to cool.
In a separate bowl combine together almond meal, pumpkin seed flour, confectioners' sugar and matcha powder.
Beat egg whites and granulated sugar to glossy peaks. Fold in the dry ingredients, then fold in the browned butter. Divide the batter amongst 6 silicone moulds. Top with a slice of candied orange/lemon peel. Place in the fridge for half an hour. Meanwhile preheat the oven to 180º C. Bake for 18 – 20 minutes or until done.
For more sweets go to Lisa's event Sweets for a Saturday. And for inspiration for seasonal recipes go to Brittany's Seasonal Sunday.