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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.
Summer often equals salad when it comes to food, and in a hot country like ours, we want more than just dressed leafy greens. Months of scorching weather sees the need for more satisfying dishes that are palatable and easy to prepare even on the steamiest days.
Potato salad can be contentious. If you've ever endured a deli counter potato salad drowning in sweet salad cream, you'll know what I mean. I owe my potato salad recipe mostly to an old family friend, who showed me how to make it in the traditional German style when I was 16. It's this German influence that gives the salad two crucial elements. The first is pouring a hot vinegar and sugar mixture over the potatoes to infuse them with flavour. The second is fresh dill. Although my recipe calls for roasted potatoes, it's equally delicious made with boiled. So if you're loathe to turn the oven on when you go to make this, be assured that you'll still get excellent results using whole, unpeeled boiled baby potatoes! |
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