strawberry pistachio friands & blueberry mint friands

SAM_0286SAM_0277The last time I posted about friands, I also wrote about the joys of Pokemon Go. Now, years later, I am no longer at all in touch with my (questionable) inner pokemon trainer – but I did just watch the Detective Pikachu movie.

And oh my gibberish who had the brilliance to make pokemon so furry?! Let me distract myself with this photo of the adorable neighbourhood cat–also furry! come on, so furry!–so that I can hopefully retain my pet(ting) aspirations within the realm of the real world.

(Conclusion: they’re both adorable.)

As someone who (at least apart from Pokemon Go) knows very little about pokemon, I had my doubts as to whether I would enjoy the movie, but it’s pretty delightful. The engaging storyline does require a willingness to step into a world well aware that you’ll miss out on most of the references, but surprisingly requires no prior knowledge to enjoy. It’s a crowd-pleasing combination of inclusive (for people like me) with little easter eggs of exclusivity (for the Pokemon fan).

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As for the friands, I played with some different fruit and herb combos. The flavour of the soft herbs (tarragon in the strawberry pistachio friands and mint in the blueberry almond friands) came out well. I love the look of the fruit place on top–and the cakes are so small that the amount of fruit is sufficient. It’s a nice quick baking project to make when you only have a bit of fruit to work with.

Just think of the possibilities – apricot rosemary hazelnut, raspberry lemon dill, pear rosewater, and Ottolenghi and Helen Goh’s Sweet has a lovely looking blackberry and anise number if I recall. SAM_0253

strawberry, pistachio and tarragon friands

  • Servings: 6-12 depending on size of tins
  • Print

This one is my favourite of the two. Makes 12 in mini muffin tins or around 6 in small fluted tins. Adapted from my previous attempt to elucidate the universal formula underlying friands — which turned out to be very flexible, wonderfully enough. 

  • 35g butter, melted
  • 22g pistachio butter
  • 1.5 egg whites
  • 23g flour
  • 52g icing sugar
  • 40g ground almonds
  • pinch salt
  • 1 good tsp finely minced tarragon leaves, rubbed with a bit of granulated sugar
  • strawberries

Preheat the oven to 350F. Butter tins – 12 mini muffins tins or 6 small fluted tins.

Whisk together butter and pistachio butter and set aside.

Whisk the flour and icing sugar into the egg whites until smooth. Stir in the almonds, salt and tarragon, then the butter.

Distribute batter amongst the prepared tins. Top each friand with half a strawberry. Bake for 15-20 minutes or until browned around the edges.

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blueberry, mint and orange friands

  • Servings: 6-12 depending on size of tins
  • Print

Makes 12 in mini muffin tins or around 6 in small fluted tins.

  • 1.5 egg whites
  • 23g flour
  • 52g icing sugar
  • 40g ground almonds
  • pinch salt
  • 1 tbsp loosely packed, finely chopped mint leaves rubbed with a bit of granulated sugar
  • 1/4 tsp finely grated orange zest
  • 50g butter, melted
  • blueberries

Preheat the oven to 350F. Butter tins – 12 mini muffin tins or 6 small fluted tins.

Whisk the flour and icing sugar into the egg whites until smooth. Stir in the almonds, salt and mint, then the butter.

Distribute batter amongst the prepared tins. Top each friand with blueberries. Bake for 15-20 minutes or until browned around the edges.

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