tag:blogger.com,1999:blog-10537822701132531892011-04-21T11:34:39.157-07:00bibihttp://www.blogger.com/profile/16614022583483110618noreply@blogger.comBlogger21100tag:blogger.com,1999:blog-1053782270113253189.post-45311330342900653262007-10-30T01:45:00.000-07:002007-10-30T02:36:09.633-07:00Easily one of my favourite things about France ;)<br />I haven't made any for a while, but hopefully - within the next few weeks - a new batch will be on its way! All the recipes I have tried so far come from a wonderful French website: <a href="http://puregourmandise.com/gourmandises.htm">http://puregourmandise.com/gourmandises.htm</a><br />This lady rocks....!<br /><br />I was also given a present of a macarons cookbook recently. We'll see how that goes!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1053782270113253189-4531133034290065326?l=yummythings.blogspot.com' alt='' /></div>bibihttp://www.blogger.com/profile/16614022583483110618noreply@blogger.com0tag:blogger.com,1999:blog-1053782270113253189.post-84823761452981691752007-10-29T06:48:00.000-07:002007-10-30T02:42:26.331-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nIdUBZ9vcgo/RyZNO9OI8zI/AAAAAAAAAA0/HikQiFMHJk4/s1600-h/IMG_0772.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://4.bp.blogspot.com/_nIdUBZ9vcgo/RyZNO9OI8zI/AAAAAAAAAA0/HikQiFMHJk4/s200/IMG_0772.JPG" alt="" id="BLOGGER_PHOTO_ID_5126870145155265330" border="0" /></a><br /><br />A good, gluten-free substitute for a maderia cake. I adapted this recipe found in an old French potato cookbook. The hazelnuts can be replaced with other nuts or chocolate chips...or anything else you fancy! Best served warm<br /><br />Ingredients:<br /> 300g potatoes<br /> 6 eggs, seperated<br /> 200g castor sugar<br /> Zest of 1 lemon<br /> 80g rice flour<br /> pinch of cinnamon<br /> 70g hazelnuts<br /><br />Boil the potatoes in skins. When ready, peel and lightly mash. Let the potatoes cool slightly cool, then sieve the rice flour into the potatoes. Once the mixture is cool enough, add the egg yolks, then the sugar, the lemon rind, cinnamon and the crushed hazelnuts.<br /><br />Whisk the egg whites into stiff peaks. Fold into the potato mixture.<br /><br />Butter a loaf tin and pour the mixture into the tin. Cook until golden brown for 35 minutes at 180°C/Thermostat 6. Any leftover mixture can be cooked in muffin cases (bake for less than 35 mins).<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1053782270113253189-8482376145298169175?l=yummythings.blogspot.com' alt='' /></div>bibihttp://www.blogger.com/profile/16614022583483110618noreply@blogger.com1