easy mini raspberry friands

Every recipe that I post on here, we eat. What I mean by this is that most food blogs and food writers cook for “shoots” where their sole purpose is to make the food look good for the camera, using plenty of clever food photography tricks up their sleeves to do so.

Think things like smearing vaseline over the top of a roast chicken to make it look lovely and shiny or using shaving cream instead of whipped cream on top of cupcakes, resulting in a lovely bright white colour. These tricks make the food very appealing to the eye – resulting in more often than not, a mouth watering effect that makes you want to reach into the screen and grab for whatever it is that you’re drooling over.

Now I’m not paying out professional food photographer’s that do this. Not at all. I admire and respect their skills, patience and experience.

I’m just pointing out that that’s where Lo’s Kitchen is different. I’m not too fussed about the food photography, preferring the actual cooking (and eating) instead, shooting quick snaps from my iphone of all of the dishes before bringing them to the table.

Take this hastily shot plate of raspberry friands that I’ve literally just taken out of the oven, still piping hot and smelling comforting and delicious. Made using very few ingredients, being icing sugar, almond meal, flour, eggs, butter and frozen raspberries, they’re for the beginner cook – zero skill required.

Traditional friands, ‘financiers’ as commonly known in France are usually made by whipping together the egg whites. I’ve made them before by doing this step, but I prefer the simplicity of using the whole egg and find that they still rise nicely. Try them for yourself and see what you think.

They don’t look too bad either.

Please feel free to leave a comment below if you make this recipe. xx