Since launching our small catering business many things have been neglected, including my blog, our garden and us!
In recent times the hours that we have been working were nothing short of crazy! Things had to change, but how could we do it, and still look after our clients? After many late night conversations, we realized that by looking after ourselves, we would actually be looking after our clients. So we worked out what would work best for us, and in turn how we could make it work for those who ordered from us. We now work three weeks, have our weekends back and take the fourth weekend off – well that’s the plan!
We are both looking forward to visiting, and spending more time with our family and friends; having time to get all the odd jobs done around the house and yard, to making the occasional escape to new places; and, just picking up a book or magazine and reading.
The garden needs to be tamed, weeds pulled, mulch laid, trees trimmed, veggies need to be planted, there’s dead-heading to be done, and the list goes on!
I am also eager to begin writing about our experiences and sharing these stories again, along with old and new recipes, for those who wish to do so, to read and, hopefully, enjoy.
- 6 egg whites
- 180 g butter melted
- 125 g almond meal
- 250 g pure icing sugar
- 75 g gluten free flour blend (See link below for recipe.)
Preheat oven to 200˚C
Grease 12 x 1/2 cup capacity friand or muffin tins.
Sift the flour and icing sugar into a basin and add the almond meal, stir to blend together.
Place egg whites in a medium bowl and lightly whisk with a fork until combined (do not over whisk).
Add the dry ingredients and, using a wooden spoon, mix to combine.
Gradually add the butter and mix gently until just combined.
Leave mixture to stand for 30 minutes (if time permits).
Divide the mixture between the tins and bake for 25-30 minutes.
Leave the friands to stand in the tins for 5 minutes before turning them onto a wire rack to cool.
Dust with icing sugar before serving.
- You can add your own flavouring to the mix, vanilla, lemon or orange zest, fresh fruits such as berries, or soft fruits, cooked apple, flaked almonds, whatever your fancy.
- I layer the fruit in between layers of the mix and have a little peaking through at the top.
- Of course you could make these using normal plain flour if you do not need to follow a gluten free diet.
- Links: Gluten Free Flour Blend
This all sounds very good in theory, now we need to just put it to practice – well we are trying…