Blueberry and Lemon Friands

My children all love blueberries and are mad on blueberry muffins. They love friands too, so before the summer is out I decided to cook a batch of blueberry ones which went down very well indeed!

Blueberry Friands

Since getting the friand tin, I have absolutely loads of ideas for different versions of friands, including using different types of nuts, but I’m trying to space them out a bit so they don’t get bored of them.

They are just so easy to make, I have to keep trying out different recipes. So far they have all been really good. This recipe is very similar to the blackberry recipe the other week, but there are a few tweaks. I use the Two Chicks pasteurised egg whites that I buy from the chilled section in the supermarket. As you can get two batches from each carton, I tend to test out a new one with the second half. The next one will be an autumnal themed one I think…!

Blueberry Friands overhead

6 large egg whites/250ml Two Chicks pasteurised egg whites
250g icing/powdered sugar, sieved
130g ground almonds
100g plain flour, sieved
Zest of one un-waxed lemon
160g melted butter + extra for buttering the pan
1 large punnet of blueberries

Preheat the oven to 180°C and brush the friand tin with melted butter

In a stand mixer, fitted with the paddle attachment, whisk the egg whites until frothy and then add the melted butter and lemon zest.

On low speed (because it goes everywhere if you don’t) add the icing sugar and fold in the flour until just combined. Add in ¾ of the blueberries, leaving some to stud the top with. Mix these in by hand as you don’t want them to break up.

Using an ice cream scoop, divide the mixture equally between a 12 hole friand pan. Place 2-3 blueberries on the top of each cake and gently press them in. They will sink into the cakes a little as they bake.

Blueberry Friands double shot

Bake for around 30 minutes, until they have risen and turned golden brown. A toothpick inserted into the centre should come out clean.

Blueberry Friand1

Leave to rest for 15 minutes before gently turning out onto a wire cooling rack and dust with icing sugar.

Veggie Burgers (and veggie nuggets)

These are great made with fresh vegetables and even better if you grow your own.  However, you can also make with frozen veg for a cheap and easy meal that’s full of flavour.


1 cup sweetcorn
1 cup broad beans
1 cup of peas
1 medium sized carrot – grated
½ sweet potato – grated
1 onion – grated
½ cup of tinned or pre-soaked, cooked and cooled red kidney beans
¼ cup plain/all purpose flour, plus extra for dusting
½ cup oats
1 small bunch of coriander/cilantro or basil
1 tsp Cajun spice
1tsp salt
1tsp freshly ground black pepper
Oil for frying

For Serving:
Toasted burger buns or flatbreads
Salad leaves
Swiss cheese slices
Relishes and sauces
Sweet potato fries

Put everything in the food processor and roughly pulse together.  Don’t over-blend as the mixture will be too wet and sticky.

Scrape the ingredients into a bowl and put in the freezer to firm up for 30 minutes.

Preheat the oven to 200ºC/400ºF

When the mixture is firm, form your burgers or nuggets and lightly coat with flour, tapping off any excess.

Gently sauté your burgers or nuggets until lightly browned on either side.  This should take 2-3 minutes each side.

Place the burgers on a baking sheet, lined with parchment paper and bake for 8-10 minutes until cooked through.  While they are cooking, toast the burger buns in the pan, or place the flatbreads in the oven for a couple of minutes.

Build the burgers with whatever sauces are your favourite.  My burger has classic ketchup, swiss cheese and lettuce.  The nuggets are in a flatbread with plenty of hot sauce!


These burgers and nuggets are a delicious on their own, but even better served with sweet potato fries.

Sweet Potato Fries

2 sweet potatoes – allow 1 per person for a large potion
1 tsp seasoned salt
½ tsp salt
A few grinds of black pepper
½ tsp paprika
½ tsp onion powder
½ tsp Cajun seasoning
½ tsp cayenne (optional to make them extra spicy)
1-2 tbs olive oil

Mix the salt and spices together – adjust quantities to taste

Peel the sweet potatoes and slice into long thin fries – around 1cm x 1cm and place in a large bowl.

Prepare a baking sheet with a non-stick liner, or use a non-stick pan and pre-heat the oven to as high as it will go – 250ºC/500ºF

Toss the sweet potato fries in the oil, using your hands to fully coat them all over, sprinkle over the spices and salt and toss again to make sure all the fries have a good coating of oil and seasonings.

Spread out on the baking sheet, making sure not to overcrowd and place in the hot oven.  Reduce the temperature to 220ºC/425ºF and turn several times for even cooking.  They will take around 25 to 30 minutes to cook and become crisp and just catching on the ends, be careful not to let them burn.