Subj : Today in History - 1189
To   : All
From : Dave Drum
Date : Tue Jul 05 2022 10:22:00

06 July 1189 - WARRIOR WITH THE HEART OF A LION ASCENDS ENGLAND'S THRONE
Having already been the head of his own army at 16, and by 18 given the 
epithet 'Richard the Lionheart' after breaking the siege of a staunchly 
defended French castle, the son of Henry II and Eleanor of Aquitaine 
begins his reign as Richard I, King of England. 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sweet LionHeart's Pink Lemonade Madeleine
 Categories: Snacks, Citrus, Fruits, Cakes
      Yield: 28 madeleines

MMMMM------------------------MADELEINES------------------------------
    125 g  Unsalted butter
    2.5 ml Salt
      1    Lemon; juice & zest
    175 g  Granulated sugar
    150 g  (or 3 lg) eggs
    7.5 ml Baking powder
    275 g  Cake flour; sifted
 
MMMMM---------------------------GLAZE--------------------------------
    160 g  Icing sugar; sifted
     20 g  Freeze-dried raspberries;
           - finely crushed, sifted to
           - remove seeds
           Juice of 1 lemon
        ds Milk/water; if needed

  In a microwave-safe bowl, melt the butter and then allow
  to cool.

  Combine the eggs, lemon juice, zest and sugar in a bowl
  and whisk to combine. Whisk in the sifted flour and
  baking powder until smooth.

  Fold in the milk until incorporated then fold in the
  cooled melted butter.

  Cover the bowl of batter and place in the fridge to rest
  for at least 15 minutes (this batter can be made
  beforehand and kept in the fridge for a maximum of up to
  3 days).

  Set the oven @ 200ºC/400ºF and grease your madeleine
  tray. Fill each hole with batter until ¾ full and bake
  for 5-7 minutes, or until golden brown.

  Once baked, remove the madeleines from the baking tray
  after 5 minutes and transfer onto a wire rack to cool.
 
  FOR THE GLAZE: In a bowl, combine your sifted icing
  sugar and crushed freeze dried raspberries.

  Add in the lemon juice and stir to achieve a smooth,
  pourable glaze. If it’s too thick, add a dash of milk or
  water. If it’s too runny add some more sifted icing
  sugar. We like our glaze to run off the spoon but not
  set where you can see through it.

  Once your madeleines have cooled, one by one place them
  into the bowl of glaze, flip over and transfer to a wire
  rack for excess glaze to drip off.

  Allow to set for about 15 minutes before plating and
  serving with a cuppa tea!
 
  STORAGE INSTRUCTIONS | Store in an airtight container.
  Best eaten on the day baked.

  RECIPE FROM: https://sweetlionheart.com

  Uncle Dirty Dave's Archives

MMMMM

.... To pretend, I actually do the thing: I have then only pretended to pretend.
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