Subj : Today in History - 1189
To   : All
From : Dave Drum
Date : Tue Jul 05 2022 10:22:00

06 July 1189 - WARRIOR WITH THE HEART OF A LION ASCENDS ENGLAND'S THRONE
Having already been the head of his own army at 16, and by 18 given the
epithet 'Richard the Lionheart' after breaking the siege of a staunchly
defended French castle, the son of Henry II and Eleanor of Aquitaine
begins his reign as Richard I, King of England.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sweet LionHeart's Pink Lemonade Madeleine
Categories: Snacks, Citrus, Fruits, Cakes
     Yield: 28 madeleines

MMMMM------------------------MADELEINES------------------------------
   125 g  Unsalted butter
   2.5 ml Salt
     1    Lemon; juice & zest
   175 g  Granulated sugar
   150 g  (or 3 lg) eggs
   7.5 ml Baking powder
   275 g  Cake flour; sifted

MMMMM---------------------------GLAZE--------------------------------
   160 g  Icing sugar; sifted
    20 g  Freeze-dried raspberries;
          - finely crushed, sifted to
          - remove seeds
          Juice of 1 lemon
       ds Milk/water; if needed

 In a microwave-safe bowl, melt the butter and then allow
 to cool.

 Combine the eggs, lemon juice, zest and sugar in a bowl
 and whisk to combine. Whisk in the sifted flour and
 baking powder until smooth.

 Fold in the milk until incorporated then fold in the
 cooled melted butter.

 Cover the bowl of batter and place in the fridge to rest
 for at least 15 minutes (this batter can be made
 beforehand and kept in the fridge for a maximum of up to
 3 days).

 Set the oven @ 200ºC/400ºF and grease your madeleine
 tray. Fill each hole with batter until ¾ full and bake
 for 5-7 minutes, or until golden brown.

 Once baked, remove the madeleines from the baking tray
 after 5 minutes and transfer onto a wire rack to cool.

 FOR THE GLAZE: In a bowl, combine your sifted icing
 sugar and crushed freeze dried raspberries.

 Add in the lemon juice and stir to achieve a smooth,
 pourable glaze. If it’s too thick, add a dash of milk or
 water. If it’s too runny add some more sifted icing
 sugar. We like our glaze to run off the spoon but not
 set where you can see through it.

 Once your madeleines have cooled, one by one place them
 into the bowl of glaze, flip over and transfer to a wire
 rack for excess glaze to drip off.

 Allow to set for about 15 minutes before plating and
 serving with a cuppa tea!

 STORAGE INSTRUCTIONS | Store in an airtight container.
 Best eaten on the day baked.

 RECIPE FROM: https://sweetlionheart.com

 Uncle Dirty Dave's Archives

MMMMM

... To pretend, I actually do the thing: I have then only pretended to pretend.
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