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I had a hankering for an almond croissant recently. Nothing beats the flaky layers of buttery croissant with a smattering of toasted flaked almonds , and the heavenly almond-rich Frangipane mixture inside. Sadly it was late in the day and there were none to be found. It was a craving that needed satisfying so I came up with something that could deliver the same flavour and texture profile: French toast with a middle layer of that magical almond and sugar concoction known as Frangipane. Frangipane, for all its fancy sounding name and complex taste, is just almond meal, sugar and egg beaten together. It took me 5 mins to make it, plus the regular time it takes to make French toast. I can't tell you what a success it was. It was a very similar eating experience to an actual almond croissant, and I don't know why I never see it in cafes - this should definitely be a thing! I'd love you to give it a go and tell me what you think! Note: the almond essence is optional because I know not everyone loves the strong marzipan flavour it adds. My household is split over this one so I tend to omit it initially from the frangipane mixture, then divide the mixture and add a few drops of almond essence to one or two portions.
Some of the world's most enduring, culturally rich recipes were born out of necessity and hardship, and Irish Soda Bread is a fine example of this. For 200 years it's been a staple of the Irish diet, as well as a cornerstone of Ireland's culinary history.
Traditional Irish Soda bread is a fabulous recipe to have on hand. It has no yeast, making it one of the fastest breads to get on the table - just 1 hour from start to finish! The taste is really moreish and not dissimilar to a scone or damper, although the addition of wholewheat flour gives it a bit more grunt and texture. The raising agents are bi-carb soda and buttermilk. It's that classic chemical reaction of sodium bicarbonate mixed with an acidic liquid that creates bubbles of carbon dioxide, and it's these bubbles that produce the lift needed for a high, light loaf. There are two important factors that will help deliver the perfectly risen loaf: Firstly, the buttermilk needs to be cold. And secondly, once the buttermilk is added to the dry components of the bread, don't dilly-dally - get it into the oven straight away, ideally within 10 mins of mixing your dough. No buttermilk, no worries! If there's no buttermilk in your fridge it's a cinch to make. All you need is cold, full cream milk and a dash of white vinegar or lemon juice. Combine the two (½ tsp vinegar or lemon to 1 cup milk) and leave to sit for up to 10 mins - you'll notice it will turn the consistency of runny drinking yoghurt. It's a fool-proof solution and works for pancakes, dressings and anything that requires buttermilk. Enjoy soda bread fresh from the oven spread generally with butter. Honey and golden syrup are delicious topping options. Use soda bread to mop up stews and soups, serve slices of it alongside a ploughman's lunch, or with butter and jam for morning tea. Sliced and frozen soda bread can be warmed quickly in a pan or microwave, or pop it still frozen straight in the toaster for the ultimate toast and butter experience. |
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