Other fillings would taste great with thisincluding custard, mousse, ganache or other buttercream. These pair well with a mug of tea, and can be eaten as a dessert or just a snack. Inspired by the classic cinnamon roll, they are a delicious treat for a cold or snowy day. Bake in preheated to 400F oven for about 15-18 minutes, or until the edges are golden in color. In a hot cast iron pan, you’ll still get a good char. These macarons are a fall and winter staple for me. Sprinkle the edges of the squares with 1/3 cup almond flakes/slivers. But if like me you end up with quite a lot sticking to the bars or falling through the grill, cook it on the stovetop. If you are good at it, by all means barbecue both your fruit and cheese. I am absolutely useless when it comes to barbecuing halloumi. I like to make this warm salad (which you could serve as it is or alongside something like lamb chops) in one pan. I love roasting them with thyme and honey and spooning them over ice cream, but they’re brilliant with salty cheese and a lick of heat, vinegar and citrus too. They are the Queens of the summer fruits partly, in my mind, because they’re more tart than sweet, more gutsy than floral. I’d have apricot jam on toast every day if it was acceptable to do so (preferably accompanied by a soft, sharp goats cheese, but failing that I’d take a salty butter). I’d eat them roasted, poached, pickled or raw. I like them in a tagine, an ice cream, a tart or a pastry (an abricotine beats an almond croissant any day of the week). I love apricots in just about every single shape or form it’s possible to consume them in. Finally, though, it’s time to talk about apricots. Until now, it has seemed a bit daft to write about summer’s bounty when the world outside my kitchen window has been so unendingly grey pointless to write about all the brilliant July produce coming into the grocers when the weather was whispering “shepherd’s pie” in my ear. Do not knead, to prevent dough becoming thick.
Mix cold small butter chunks, white wine, Abricotine, cream, eggs and salt, add to flour and blend to form a dough. Rub flour and butter together until crumbly. We do like to moan but I’m not sure we’d have it any other way. Chrpflini traditional sweet pastry from the Goms with dried apricots and walnuts Preparation. A month of warm mizzle, and then just when you’re about to really lose your temper with her she pulls out all the stops and grants you a weekend of sunshine. She’s a fickle wench, the British summertime.
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