There always seems to be one to go with each meal and cuisine (and each dish feels incomplete without one) and to be honest, it just makes me want to set up my own mini herb garden so I can pick (literally) n’ choose, mix n’ match, slice n’ dice. Ya got me.
I would go mad with it and paint the town red… or green.. for herbs…
(don’t even get me started on pesto…)
Along with there always being an excuse to add the most generous of generous garnishes of coriander to a salad or the mother of all handfuls of parsley to pasta, herbs always used to play on the savoury side of my life. (and probably watched in jealously as I dappled in sugar and butter for the baked goods.. completely neglecting their abundant flavoursome attributes).
Well, I’m here and proud to say I’ve changed my ways. And for good my herb loving friends.
For a while now I’ve dreamed the art of the herb into dessert fusion… and I’ve taken the plunge… right back to the garden.
Lemon, rosemary and olive oil to the ear can sound a little bit more on the savoury end, but with the citrus from the lemon, subtle hint of sugar and MEGA FLUFFY TEXTURE, it makes the perfect balance…
and mind you, cause they are less sweet and super duper light…. you can scoff a whole lot… and well… keep popping them in one after the other (too easy, gimme a challenge)… you may just look back at your plate and think your dessert buddy has stolen yours… but alas, this is the beauty of the Madeline. Fluffy and pillowy I may as well sleep on a bed of them tonight… (did I mention FLUFFY?!)
Now that I’ve officially started my transition into herb baking… I seriously think I’m gonna get mad about it (in the best way possible)… and maybe even paint the town green.. for herbs sake….
It’s such a great way to add depth, flavour and earthiness to baked goods… you did good nature… reallll good.
NB: the quality of the olive oil you use will make a huge difference in flavour of the final result, choose oil based on the strength of the flavour you like
65g plain flour
half a lemon zested
2 tsp fresh rosemary, finely minced, extra to garnish
4 tbsp olive oil
pinch of salt
butter and flour for pan
icing sugar, to dust over
lemon juice to squirt over at end (optional)
25g sliced almonds, toasted (optional)
1. Preheat your oven to 190C (180 fan forced). Grease the madeleine pan by rubbing butter in the molds and then adding some flour to coat.
2. In a small bowl add the olive oil, rosemary and lemon zest to allow the flavours to infuse. Then in a medium sized bowl, add the eggs and sugar and beat (either electric mixer or hand whisk will work) until the eggs triple in volume and the mixture barely holding a ribbon (should disappear almost instantly). Too much beating and the madeleines will rise too much.
3. Sift a third of the flour and salt over the eggs and begin folding it in, being super careful to maintain the air as there are no raising agents in the mix. Continue adding the flour in thirds and folding until it is combined.
4. Add the herb oil around the edges of the batter and fold to a smooth mixture. Add the batter to the pans using a tablespoon. Fill until there is just a small line of the mold left.
5. Bake immediately for 8-10 minutes, or until puffed and the tops are lightly golden. (Try not to open the oven door so you don’t risk them collapsing). Once done, let them cool for 10 minutes in the pan, then turn them out, dust with icing sugar, almonds (optional) and garnish with extra minced rosemary. You can squirt over some lemon if you’d like for a stronger lemon flavour.