Gather for flowers & friands

Wednesday, June 18, 2014


It would be fun to meet up with a few good friends, all pitch in to buy some flowers and spend a morning making arrangements together. All while devouring yummy friands and sipping cups of tea and coffee.

Here’s a little moodboard for inspiration -


Image credits
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Most cities have a wholesale flower market open to the public where you can go and buy bunches of single species of flowers. Otherwise your local farmer’s market would be a good place to go first thing one weekend morning. Depending on how many friends get together you would need a couple bunches of greenery and maybe 4 or 5 bunches of different flowers.

As well as a few other pieces like these -


Find them here
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A great flower arranging resource is the book called The Flower Recipe Book. Here are also a few tips that I learned from doing a workshop by the two authors of the book.

Now for the yummy part. Friands are my all time favourite small cake to bake and eat. I like to do a beurre noisette (brown butter) as it brings a richer flavour to them. You can make them with different fruits like raspberries or lemon and also adding nuts in like ground pistachios or sliced almonds go nicely.

Here is a blueberry and vanilla bean combination -



Blueberry & vanilla bean friands


225g unsalted butter
8 egg whites
1 vanilla bean, split and seeds scraped
3/4 cup (90g) almond meal (ground almonds)
3/4 cup (115g) plain (all-purpose) flour, sifted
2 1/4 cups (360g) icing (confectioner’s) sugar, sifted
200g fresh blueberries

To serve

Icing sugar, for dusting


Preheat oven to 180˚C (355˚F). Grease a friand tray well.

In a pot, heat butter over medium heat until melted
and milk solids begin to brown, about 5 minutes.

In a bowl, whisk the egg whites and vanilla been seeds until frothy.
Transfer to a heavy based pot along with the almond meal, flour and icing sugar.
Whisk over low heat until combined and just warm.
Remove from heat and add the butter and brown solids while continuing to whisk,
until all ingredients are combined. Fold through the blueberries.

Pour batter into the prepared tray.
Bake for 15 – 20 minutes, or until golden and they bounce back when gently touched.
Allow to cool slightly in tray for 5 minutes before carefully transferring to a wire cooling rack.

To serve, dust with icing sugar.

Makes 12



And finally, to get everyone into the flower arranging mood have a a playlist prepared with a few fun tunes like these -