Scotch Corsican Pancakes with Chestnut Flour

Wanting something a bit different for pancake day?

Scotch Corsican Pancakes with chestnut flour

 

Scotch pancakes are also known as drop scones or griddle cakes.  To keep Corsican hubby happy, I came up with an Auld Alliance version, merging the two nations in a simple pancake. Here I’ve made them slightly different with the addition of chestnut flour, which is a typical rustic flour used in Corsican cuisine.  It just adds a nutty, rich texture and goes beautifully when paired with orange.  Serve warm with plenty of honey and/or warmed marmalade for something special. Adding a touch of Corsican liqueur just gives a subtle kick to the flavour.

Scotch Corsican Pancakes

Makes 12 pancakes

Preparation Time: 10 minutes
Resting Time: 30 minutes (put your feet up & have a cup of tea..)
Cooking Time: 10 minutes

70g plain flour
45g chestnut flour
2 tsp baking powder
pinch salt
30g butter, diced & softened
1 tbsp caster sugar
1 egg
1 tbsp Corsican Chestnut Liqueur (or Grand Marnier), optional
150ml milk

  1. Sift the flours, sugar, baking powder & salt in a large bowl.  Add the butter and rub into the flour until the mixture resembles fine breadcrumbs.
  2. Make a well in the centre.  Whisk in the egg, the liqueur (if using*) and gradually add in the milk until thick and creamy.  Set aside the mixture for 30 minutes so that the glutens in the flour expand.  This will make your pancakes light and fluffy (which I didn’t do for the photos here.  I was in a rush to run the kids back to school at lunch and you can see they’re as flat as a pancake.  30 mins rest does make a difference).
  3. Lightly grease a griddle/pancake pan or heavy frying pan and preheat it.
  4. Cook in batches.  Drop the equivalent of 4 spoonfuls of the mixture spaced apart over medium heat for 3 minutes until bubbles rise to the surface and burst.
  5. Turn the pancakes over and cook for a further 2 minutes.

* If you don’t want to use alcohol, replace the liqueur with orange flower water.

 

Scotch Pancakes

Turn over the pancakes once you see the bubbles bursting

Scotch Corsican Pancakes

Scotch Pancakes (Drop Scones) with Corsican Chestnut Flour

Update: I’m still learning: I should have just lumped these Scotch Corsican Pancakes with the blethery blog post on one page. So if it’s the chatter you’re after, see le blog: Chestnuts! From Pancakes to Ice Cream to Macarons…

Salted Caramel Sauce (Caramel au beurre salé)

This has to be one of the most satisfying of homemade sauces: it’s so handy to keep in the fridge. Ever since my sweet French friend, Emmanuelle, showed me how to make it, I have been in salted caramel heaven; in Autumn and Winter there’s now a constant supply of this sticky nectar in the fridge. And I mean it’s so constant, it’s on a drip!

It can jazz up scores of desserts, adding an extra wow factor to the most simplest of sweet treats. What’s more, it keeps for up to a month sealed in the refrigerator.

When ready to serve, transfer to a small milk jug, reheat gently in the microwave and dribble or zig-zag over vanilla ice cream (see p125), waffles, profiteroles, chocolate fondants, crêpes, rice puddings, poached pears, apple crumbles, apple fritters, etc.

It also makes a perfect Autumn/Winter treat served with giant caramel macarons “tatin-style” (see p113 of the book.) You can also use this sauce for filling salted caramel macarons. To make the sauce more manageable for macarons, make a ganache using 80g white cooking chocolate (I love using Valhrona) and melt together in a saucepan with 30g of whipping cream. Add half of the caramel sauce (save the rest for further pleasure) and leave to cool for a good couple of hours until an easy consistency to pipe on to your macarons.

Salted Caramel Sauce

Preparation Time: 5 minutes
Cooking Time: 20 minutes

160g sugar
200g single cream, warmed
120g salted butter

1. Put the sugar with a few drops of water into a small saucepan. Using a wooden spoon, stir it now and again over a medium heat until a golden syrupy caramel forms.  This should take about 10 minutes maximum.

2. Turn down the heat and add the warm cream gradually, stirring constantly.

3. Mix in the butter, still over the gentle heat and keep stirring until thickened.

Pour the caramel into a serving jug at room temperature and set aside until needed.

The caramel can last up to 3 weeks if stored in a sterilised sealed jar in the fridge – so why not make double? 😉

UPDATE !

Passionfruit Caramel: Sieve out the seeds of a passion fruit and stir the juice in with the sugar in step 1 instead of the water.
Coffee Caramel: Add a tablespoon of granulated coffee to the caramel for a perfumed coffee caramel.
Orange Caramel: Add the zest of an orange for extra zing – or why not limes, kumquats, meyer lemon…


Rose & White Chocolate Panna Cotta with Cherry & Cardamom Coulis

Love is in the air. I have fallen in love with this dessert for St Valentine’s Day.

rose pannacotta and cherry cardamom coulis

rose & white chocolate panna cotta with cherry cardamom coulis

What I love about the Panna cotta is it’s so simple.  It’s the kind of dessert you can rattle out when in a rush and don’t have time to think of anything over the top or fancy.  It does the job.  Once you have the basic recipe you can make all sorts of flavour combinations – even savoury.

Informal? Serve them in funky little yogurt pots or shot glasses for parties with some fruit or purée dolloped on top. Something more formal? Pour into silicone moulds and turn them out on serving plates surrounded with a fruit purée and be creative on decor.  For a touch of Parisian elegance, mes amis, add a rose macaron or two, serve with a glass of bubbly and feel the toes curl…

Talking of bubbles, I needed a flute of pink Champagne just for the sake of a romantic shot.  In the end, the bottle and stem of the flute are barely visible.  I tried to get the Champagne in view but the angle was wrong; drank some more to see if a lower level would work.  No use.  Drank the whole lot and it still didn’t show.  In fact, there’s maybe a bit of camera shake?  Never mind.  It was deliciously fun!

rose, cardamom and white chocolate panna cotta

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Chilling Time: 2 hours

Panna Cotta:

3 gelatine leaves @ 2g each
400ml single cream (min 30% fat)
100ml rosewater*
few drops of red colouring
80g white cooking chocolate
3 tbsp caster sugar

Coulis:

2 cups cherries, pitted
2 tbsp water
4 tbsp sugar
2 tsp lemon juice
Seeds from 2 cardamom pods

1.  Soak the gelatine in cold water for 5 minutes.

2.  Heat together the cream, rosewater*, colouring and sugar in a saucepan and gradually melt in the white chocolate.  Stir until smooth.
(* Rosewater: I normally use half litre bottles of light rosewater from North Africa that I get in France.  When I was in Scotland this week I could only find small 60ml bottles, which was so much more concentrated.  I would suggest the smaller the bottle, the smaller the dose needed. Ideally it should be water with essence of rose no more than about 6%)

squeeze gelatine

3.  Squeeze in the gelatine and stir to dissolve into the warm cream.

4.  Pour into non-stick silicone moulds.  Here I used briochette moulds but you could use muffin moulds.

5.  Leave to cool in the fridge for at least 2 hours.

cherries and cardamom

6.  Meanwhile, make the coulis: place the cherries in a saucepan with water (no need for water if your cherries are frozen since not in season), sugar, lemon juice and the cardamom seeds.

7.  Cook for about 10 minutes until the cherries are soft.  Transfer to a blender and blitz to a smooth sauce.

cherry and cardamom sauce

8.  When ready to serve, run the underside of the moulds briefly under hot water then carefully turn them out directly on to the serving plates and pour around the coulis.

rose and white chocolate panna cotta with cherry and cardamom coulis

Et voilà !


 

This dessert recipe was featured as a Guest Post for St. Valentine’s on Kate’s blog at Diethood.com


Chocolate Beetroot Flourless Fondants

Why is it that most people pull a face when you mention chocolate-beetroot and ask, “Can you taste the beetroot?” Well in a carrot cake, can you taste the carrot? Well no, you can’t really taste the beetroot as such, but it gives the chocolate a luxurious, natural red velvet colour, adds that perfect moisture and gives a fudgy sensation to the fondants.

Chocolate beet flourless fondant cakes and praline macarons with chocolate-beet fondants

 

I just love the combination of dark chocolate and beetroot (beet).  I’d read about it a couple of years ago in my aunt’s health book for beating cancer. I never noted the recipe down as the cake seemed a bit too dry and not good quality chocolate – but the idea stuck with me. As a Scot, we love our beetroots. As a gourmande, I love my squidgy chocolate cake.  This is based on a simple, classic French flourless chocolate cake but the added beetroot gives it that moist, extra squidginess.

They can be served warm as a dessert with vanilla ice-cream; or add a touch of ginger or orange to some Chantilly for alternative combinations. I personally love them on their own without any extras: served at room temperature with a noisette (espresso coffee with a dash of milk). Don’t forget they always taste better after some maturing, just like wine and macarons…

Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Maturing Time: Minimum 24 hours

225g dark chocolate (min 64% cocoa solids)
few drops of coffee essence
200g butter, softened
175g caster sugar
150g pre-cooked beetroot, grated (but not cooked in vinegar!)
4 eggs
1 tbsp ground almonds

  1. Preheat the oven to 180°C. Set a bowl with the broken chocolate pieces over a pan of boiling water. Add the coffee essence and melt in the butter.
  2. Continue to stir then add the sugar. Squeeze out any excess liquid from the beetroot then add the grated beetroot to the mix. Gradually break the eggs into the mixture, stirring well after each addition, then mix in the almonds.
  3. Pour the mixture into non-stick silicon mini muffin moulds and bake for 20-25 minutes. The cakes should still be quite moist in the middle but cooked enough on the outside to come clean out of the moulds when cool. Leave to cool completely before turning them out.
  4. Now the hard part! Wrap the cakes in foil and set aside for at least a day to mature them.

See? It’s not just macarons that need maturing time. Patience…

This recipe accompanies the blog post, “Blushing Beetroot Flirting with Chocolate

Orange Blossom & Cinnamon Pannacotta

Moroccan-style panna cotta


A quick, light and easy dessert that can either be served at parties in little shot glasses or for dinner parties by using non-stick silicone moulds.  When ready to serve, sprinkle with ground pistachios and serve with sliced oranges, toasted pinenuts and sprigs of mint for a Moroccan-style version. Needless to say, serve with orange blossom macarons (see page 77).

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Chilling Time: 2 hours

3 gelatine leaves (2g each)
400 ml organic single cream
100 ml orange flower water
4 tbsps caster sugar
1 cinnamon stick

  1. Soak the gelatine in cold water for 5-6 minutes.
  2. Heat together the cream and orange flower water in a pan with the cinnamon stick and the sugar.
  3. Remove the cinnamon stick.  Squeeze in the gelatine and stir to dissolve into the warm cream.
  4. Pour into shot glasses or into silicone moulds (here I’m using briochette moulds).
  5. Leave to cool in the fridge for at least 2 hours.
  6. When ready to serve, run the underside of the moulds briefly in warm water then carefully place them directly on the serving plates.

To Orange Blossom & Paris Lovers

It has been chilly in Paris this week. On a damp, drizzly Monday morning a brisk walk through the Tuileries Gardens was therapy to banish the winter blues instead of taking an extra metro stop. It was spookily desserted except for wrapped-up, serious joggers on the run. I say serious: have you ever seen a happy jogger?  Perhaps everyone was inside the Orangerie Museum, marvelling at Monet’s Water Lilies. The cold clinging humidity certainly didn’t stop these two from having a good neck in the corner, though.

Orangery Museum Paris Tuileries Gardens

The Orangerie at the Palace of the Louvre was quite the trend in the 17th & 18th Centuries. Royal and aristocratic residences all needed an orangery with citrus trees in tubs or under glass in winter to impress.

I just wanted to impress hubby with something different for dessert. So, realising there were no egg whites ageing (wonder what for?), orange blossom ice cream seemed fitting after a couscous – and more importantly, since they use 8 yolks. How to make it? I simply replaced 100ml of the cream from the ice cream recipe in the book with orange flower water and added a touch of orange colouring to the cream. Simple and pure heaven.

Orange Flower Water Ice-cream

 

I adore the heavy perfume of orange blossom and I know I’m not alone. I use it in the form of room scents, shower gels and body lotions but when it comes to food, it adds a whole new dimension.

Adding a touch of orange blossom water (or orange flower water) can take desserts or pastries to another level. In France l’eau de fleur d’oranger is normally added to madeleine cakes and marshallows (guimauve). But it’s almost like a secret ingredient that you want to keep for yourself so that nobody can make quite the same brioches, crêpes, gaufres (waffles), cookies, rice puddings or fig tarts (these are coming on le blog.)

Adding it to a simple orange salad or couscous can whisk you on a magic carpet for a few moments to Marrakesh. I sometimes even put a dash of it in pumpkin soup for that touch of je ne sais quoi. I’ve added my recipe take on a creamy panna cotta: a cinnamon, orange blossom & pistachio panna cotta.

Moroccan-style panna cotta

And it goes without saying (ça va sans dire) that orange blossom macarons are one of our favourites. This time I infused an Earl Grey teabag into the cream to add an extra powerful fragrant punch to accompany a pot of Lady Grey tea at goûter time. I can’t believe we polished off 40 of them already…

Orange Blossom & Earl Grey Tea Macarons

Orange Blossom & Earl Grey Tea Parisian Macarons

This post was published long before even Mum knew I had a blog. If you would like to leave a comment now, it’s not too late. You’ll make my day! Jill xo