I'm going off of a favorite of my mother's recipes here. She would make these often enough - and still does, no doubt - and I have found they go more quickly than one would like. But that is what a double batch is for!
So, I discovered that I had all I really needed this morning; I had a few lemons, I had back-up lemon juice, I even had some orange juice. Yes...flour, the last of the basmati rice, whole milk, the lot.
And while I typically love simple, real maple syrup with - or in place of - a fruit sauce, I was surprised with an imported tin of Lyle's Golden Syrup from England and an Italian honey this morning. (Today is my birthday).
(Full recipe available upon request):
I amended the basmati rice batter with fresh lemon zest, some cinnamon for warmth, and a little ground almond.
For the sauce I squeezed out the lemons I had, added some more juice, a little orange as well (high pulp), some vanilla rice milk, arrow root (to thicken), and a slight drizzle of the English syrup.
On the heat went both the sauce and the cakes...
...And they mound up quite nicely, with the smack of tart lemon sauce and the sticky sweet spread of syrup in amongst the zesty cakes.
So, I discovered that I had all I really needed this morning; I had a few lemons, I had back-up lemon juice, I even had some orange juice. Yes...flour, the last of the basmati rice, whole milk, the lot.
And while I typically love simple, real maple syrup with - or in place of - a fruit sauce, I was surprised with an imported tin of Lyle's Golden Syrup from England and an Italian honey this morning. (Today is my birthday).
(Full recipe available upon request):
I amended the basmati rice batter with fresh lemon zest, some cinnamon for warmth, and a little ground almond.
For the sauce I squeezed out the lemons I had, added some more juice, a little orange as well (high pulp), some vanilla rice milk, arrow root (to thicken), and a slight drizzle of the English syrup.
On the heat went both the sauce and the cakes...
...And they mound up quite nicely, with the smack of tart lemon sauce and the sticky sweet spread of syrup in amongst the zesty cakes.
 |
| Fresh from the warmed oven. Caya 2012 |
No comments:
Post a Comment