Elegant but Easy: Pistachio and Raspberry Financiers

I’m delighted to introduce my friend Marie from Food Nouveau! Today she’s bringing us a delightful recipe to bake with the kids. Make these simple financiers over spring break or bookmark the versatile recipe for your Easter weekend. I think I’ll be making a batch for my Downton Abbey closing party next Sunday….

I love to bake, and usually, the more ambitious the project, the more I love carrying it off. But I love surprises too, such as when you discover that one of your favourite treats from the bakery is actually really easy to make at home.

I first tasted financiers as part of a mignardises plate at the end of a tasting meal at one of Quebec City’s finest restaurants. Mignardises are tiny treats that are usually served after the main dessert, and they are meant to leave you with a sweet note—and maybe make you swallow the hefty check that follows more easily.

They can be fine chocolates, candies, macarons, or small cakes, such as madeleines and financiers. I loved the moist, nutty taste and crispy, sweet edges of financiers, and following that first encounter, I indulged whenever I spotted them in a bakery display.

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Tomato Nasturtium Salad with Dates and Pistachios

Another salad. I know. But after being on the road, it’s all I want to eat when I come home.

Yesterday Clara and I headed out to the garden first thing to get inspired for lunch. The fridge was literally empty, save for a few dates, the usual condiment collection and other odd bits. After collecting the morning eggs, Clara busied herself with picking and eating peas; we’re getting a small second crop and she nabs every single pod.

Nasturtiums, basil and tomatoes are going crazy in our raised beds right now; an obvious trio to harvest for my lunch and for this recipe. The #EatSeasonal bloggers and I are celebrating August produce today, so read on to discover our creations and my colourful salad.

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