Waste not want not

I recently had a delicious lunch at the always on-point Field and Green. On a rare wet and windy day, I fought the elements to join other Wellington food writers for a get together. It was my first ‘meeting’ as a member, and inspiring to dine with such a diverse group of clever women.

Truth be told, I also felt just a little bit of a fraud. Holy moly, these women are writers of note. Small squeal as I got to sit across from the legend that is Lois Daish and next to very talented Nicola Galloway. What the heck was I doing there?

It’s time to earn that membership…..

I was lucky to acquire a large bag of quince last month (thanks TB) and made a promise to myself not to revert to making jelly or paste (again). It was beyond time to try something new. I gave Ottolenghi’s lamb meatball recipe, from the stunning Jerusalem book, a go (tasted great, didn’t look so good), poached some to serve with home-made vanilla bean ice cream (yum), and have grated quince soaking in vodka for a few months (what can possibly go wrong?).

I love the look of quince. Their irregularity and stunning colour appeal to me. They can be a bit of a flaff to work with sometimes, but worth it. There were a couple lingering in my fridge last week – what to do with them?

At the same time, I had a fridge full of egg whites. Waste not want not. Friands, of course! This was double purpose as it meant I could take a gluten free treat to work for a colleague who misses out on the weekly sourdough bakes.

I decided to give poached quince friands a whirl. And, you know what? They were close to perfect. Despite me having to grind my own rice flour in a spice mill.

If you don’t have poached quince you can use any fruit. A few frozen berries will be perfect or you can use up the last of the season’s feijoas (poached or fresh). I have to say, though,  poaching quince with half a cinnamon stick is worth it if you too have a quince hiding in your fridge.

What you’ll need

100 grams butter

120 grams icing sugar

30 grams rice flour

80 grams ground almonds

Rind of a lemon

3 egg whites (I use size 7)

Poached quince (or fruit of your choice)

How to make them

Melt the butter and set it aside to cool. You can cool the butter more quickly by pouring it into a bowl once melted.

Grease friand or muffin tins – this recipe will make six regular sized friands.

Turn oven to 180C fan bake.

Sift the dry ingredients together. You’ll need to use a spoon to help the ground almonds through the sieve.

20180502_223822Zest the lemon and mix the rind through the dry ingredients.

20180502_223908Put the egg whites into a bowl and whisk until egg is foamy and thickening but not at soft peak stage.

Make a well in the centre of the dry ingredients. Pour in the egg whites and the cooled butter.

Fold into the dry ingredients – I like to use a large metal spoon for this.

20180502_223505If using quince, put a piece of poached quince at the bottom of each mould and chop the rest.

20180502_224554Pour the mixture into the friand/muffin moulds and drop a few pieces of quince on the top (or other fruit) and lightly press the fruit down with a tea spoon.

Bake for 15-18 minutes until golden and just firm to the touch.

Remove from the oven and cool for five minutes in the moulds, before turning out on a cooling rack.

20180503_085025Serve dusted with icing sugar.

Poached quince friands

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

100 grams butter

120 grams icing sugar

30 grams rice flour

80 grams ground almonds

Rind of a lemon

3 egg whites (I use size 7)

Poached quince (or fruit of your choice)

Directions

Melt the butter and set it aside to cool.

Grease friand or muffin tins – this recipe will make six regular sized friands.

Turn oven to 180C fan bake.

Sift the dry ingredients together. You’ll need to use a spoon to help the ground almonds through the sieve.

Zest the lemon and mix the rind through the dry ingredients.

Put the egg whites into a bowl and whisk until egg is foamy and thickening but not at soft peak stage.

Make a well in the centre of the dry ingredients. Pour in the egg whites and the cooled butter.

Fold into the dry ingredients – I like to use a large metal spoon for this.

If using quince, put a piece of poached quince at the bottom of each mould and chop the rest.

Pour the mixture into the friand/muffin moulds and drop a few pieces of quince on the top (or other fruit) and lightly press the fruit down with a tea spoon.

Bake for 15-18 minutes until golden and just firm to the touch.

Remove from the oven and cool for five minutes in the moulds, before turning out on a cooling rack.

Serve dusted with icing sugar.

 

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