Macarons by Perrigaux

Firstly and foremost a big apology for not blogging for so long. The new year has brought many new challenges both on a business front and also with family illness. At least spring is just around the corner and the blackbirds are already singing their wonderful tune as dusk approaches. I hate the autumn and winter with a passion. In a former life I would certainly have been an ancient pagan worshipping the return of the sun ! It is never made easy for me after living in South Africa for so long and knowing they have 'borrowed' the sun from us for six long months.

The news on the culinary front is both exciting and challenging. After long deliberation and a lot of soul searching I have been persuaded that my much loved macarons have had to go on general release !
Therefore for the time being the plans for the cookery classes have had to be put on hold. I have no doubt that I will return to some form of teaching but the truth is that I am so overwhelmed by the success and demand for the macarons that really I have had no choice.

Three weeks ago I decided that we should create a stall at the amazing Bath Farmers Market. It boasts that it was the first Farmers Market in the country and it is situated in the wonderful disused Victorian railway station at Green Park. We have been warmly welcomed by the market and if it is at all possible I would recommend a visit for the architecture alone. It really is a glorious venue. The diversity of produce available every Saturday morning is a joy and all of the producers and stall holders are both knowledgeable and extremely helpful.

To our delight we sold out completely in our very first week and the amount of truly wonderful comments we have had by returning customers has been a joy as well as humbling. Customers have even returned with their empty boxes wanting a refill and their stories of how when and where they eat them are very amusing and informative. We just hope we can continue to impress as we seem to have done so far !

Passion Fruit & Milk Chocolate

Our boxes seem to be a particular hit with our wonderful customers and they are available in a range of colours. They contain either 5 or 10 macarons and are the most perfect present. Many customers have already indicated to us that they are a particular favourite as an alternative to a bottle of wine to take to a dinner party. We have just had Valentines of course for which they seem to have been especially created for. But for a birthday, an anniversary, a thank you or as an anytime gift they make such an interesting and delicious alternative to the ubiquitous chocolates !!

Fresh Mint Macaron

It has been particularly heartening to welcome our French and French speaking customers who seem to delight in the idea that they no longer have to wait to 'go home' to get their macaron fix !

In the days ahead using the 'tab' at the top of the blog that says 'MACARON' I will be publishing a menu list of our current flavours and news of what is to come in the immediate future. For example I am planning a 'cremant' or 'chocolat-creme' range. It will consist of five different macarons in a very attractive chocolate coloured presentation box. The flavours will include our extremely popular 'espresso' macaron that has a fresh coffee bean for decoration, salted caramel, Amaretti and chocolate hazelnut and a chocolate praline also. We shall of course continue with our classic and fruit ranges that all contain only the freshest ingredients. None of our macarons are made with buttercream centres which we feel are sickly sweet and don't really represent a true patisserie product.

There will be much more news very soon and I can assure you that there will be regular blogs that are not macaron related !

In the mean time thank you to all of our customers thus far and we look forward to meeting you again very soon !

'Espresso'  by Perrigaux

Olive Oil, Lemon & Yoghurt Cakes

Middle Eastern and North African food is just fascinating. Logic dictates that its influences should be from both from Western Europe on the one hand and from Asia on the other. It seems to me that it is exactly the case although the ancient history of the region suggests it was always a two way process.

The spicing of course tends to be more familiar to Asian tastes but without doubt the baking seems to have much more in common with the west. Flatbreads however seem to be firmly in the eastern half of influence with naan bread, chapatis, khobz and pitta typical examples.

A common thread with so many delicious Middle Eastern cakes and pastries is that the finished article is often soaked or drizzled with a sweet syrup of one kind or another.

Todays offering is no exception where these delicate little cakes are drizzled with a lemon syrup. Yes, I suppose it is a 'lemon drizzle cake' of sorts but the textures and flavours are more complex with the addition of olive oil as the 'fat' and the flours are a combination of semolina, almond and just a little wheat flour. As you will see however the wheat flour is small in quantity and therefore to make these cakes gluten free would be simple by adding an alternative.

Lemon, Olive Oil & Yoghurt Cakes

125g plain olive oil

100g caster sugar

2 teaspoons grated lemon zest

2 whole eggs

25g plain flour

1 teaspoon baking powder

125g semolina flour

100g ground almonds

3 tbsp lemon juice

60g yoghurt

For the syrup.......125g lemon juice and 90g caster sugar

Pre-heat the oven to 180 C. Whisk together the olive oil and sugar for a couple of minutes until it becomes pale. Beat in the eggs one at a time. Now fold in all the flours and baking powder until they are well combined and add the lemon juice and yoghurt, again making sure all is well incorporated.

Using any small but deep rectangular tins which have been lightly greased,  pour in the mixture until two thirds full.

Place the tins into the pre-heated oven on a middle shelf and bake for 20-30 minutes until a skewer comes out clean.

Whilst the cakes are baking make the syrup by combining the lemon juice and sugar and boil for three or four minutes. As soon as the cake are ready and still hot in their tins remove from the oven and pour the syrup equally over the cakes. You may make a few small holes with a skewer to aid the process.

Cool and turn out. Eat immediately with a generous dollop of cream, creme fraiche or Greek yoghurt. Store in an air tight tin or plastic box. They will keep for three or four days and remain moist.