I usually am the kind who plans ahead. Not so far ahead but I like to have a somewhat clear vision of where I’m going.
This changes when you have a husband who’s work is unpredictable, two children, a house being built and not going as per scheduled and of course you juggling all that along with the days you want to relax in the kitchen… oh and of course planning all the cookie orders.
Speaking of which, I wanted to take some time off from taking cookie orders. That isn’t working successfully!
A lot of people keep emailing, bbming or sending text asking to order and sometimes, just sometimes… I feel bad for saying no!
This time I was taking off was because I wanted to spend more time with my family and also to work on new recipe ideas I had in mind. Still getting there…I hope.
Back to the unpredictable days…
I believe there should be some kind of balance… between the present and the future… sometimes we plan for the future and forget to live our present… enjoy it a little… one day it will be very late…
There are days when I say next week I’ll do this and this… I plan to meet my friends (who I’m very bad at catching up with) or run some errands for the new house and then… the boys fall sick… or Ahmed’s work schedule changes… everything changes with that.
All I need is to adapt to it all… live it all… and thank Allah for the millions of blessing I have in my life.
I have been wanting to make madeleines for the longest time ever!
We didn’t have madeleine baking tins at home so I just pushed that urge to the back of my head for a while.
One day when we were at the beach house we went to Lulu ( a trip there to Lulu Diba is a must every time we go to the beach house) and I found these madeleine tins. They went into the shopping cart right away!
I didn’t want to make the regular madeleines… and you know me… I have to experiment!
Mangos and raspberries… the bursts of flavour with the first bite you have are just amazing!
When I opened the oven to check if they were done, the smell of the mango with a hint of raspberry was addictive!
That was even better than the first bite!
1 Cup Flour
1 TSP Baking Powder
7 TBS Butter + more for the pan
1 TSP Lemon Rind
2/3 Cup Sugar
1/2 Cup Mango Puree + some extra for filling
Preheat the oven to 218C. Lightly butter and dust 2 Madeleines pans with flour (you’ll make 16 Madeleines).
Sift the flour and baking powder in a bowl. Melt the butter in a small saucepan and allow to cool.
With a hand mixer, beat the eggs and the sugar until very frothy and pale. Add the flour and baking powder, then the butter, mango puree and lemon rind. Stirring all the time.
Fill each shell to 2/3 and press a raspberry in the shell.
Bake for 5 minutes and then lower the temperature to 200C and bake for another 10 minutes or until done when tested with a skewer.
Turn out the madeleines carefully while still warm and when cooled, fill each raspberry with some more mango puree.