I was not quite sure what to do with my leftover pomegranate jam but decided to bake with it. And then I was inspired to make a pomegranate frangipane. You can use any ready made jam you have at home. Just be sure that it is a high quality jam with a strong taste.
My second vaccine experience was nothing like my first. I received my SMS the day before telling me to go to any site of my choosing. As our local pharmacy was now doing them I made that my choice. They open at 9am which meant I could get this done early morning, instead of disrupting my day at lunch time. I left the office 15 minutes before they opened and arrived to find myself 8th in the queue. My details were noted, a few cursory questions asked and my temperature taken. I then waited my turn and went to the pharmacist who issued the vaccine. In South Africa if you are on Medical Aid, then the medical plan is paying for the vaccine. As I am a private patient, mine is being paid for by the Government. Either way, no payment is being taken from anyone.
Today’s inspirational recipe from Lavender and Lime ♥ Pomegranate Frangipane ♥ #LavenderAndLime Click To Tweet
Once my details were loaded by the pharmacist I went to the vaccine assistant. As it was my second dose she confirmed the details that were on the system and made sure I had no reaction to the first dose. It was then my turn to be seen by the nursing sister who administered the vaccine in no time at all. She checked the site about 30 seconds after the injection which was not done the first time. And then I proceeded to wait in the seating area for 15 minutes. There was not the same sense of emotion from having my first vaccine. Nor the camaraderie I experienced at the community clinic. I was however most relieved to have had the second vaccine done and dusted, especially as I was due to get on a flight two weeks later. Have you had your second vaccine yet?
Click on the links for conversions and notes.
For the pastry
- 37 g flour, plus extra for dusting
- 12 g fructose
- 42 g salted butter, cubed
- 7.5 mls almond extract
For the frangipane
- 60 g pomegranate jam
- 50 g salted butter
- 1 egg yolk
- 63 g almond flour
- 62 g fructose
- 2.5 mls rose water
For the pastry
- Place the flour and fructose into a mixing bowl and whisk to combine
- Add the butter and rub in until clumps form
- Add the extract and mix with a spatula or wooden spoon until a dough forms
- Tip out onto cling film, shape into a disc, cover and place into the fridge for 30 minutes
- Lightly dust a work surface with flour and roll out your pastry until 3mm thick
- Divide into 4 and press into mini, loose bottomed pie tins
For the frangipane
- Place 15g of jam into each pie tin and spread as evenly as possible
- Place the butter into a mixing bowl and soften using a wooden spoon
- Add the egg yolk and beat in, then add the flour, fructose and rose water
- Mix well to combine then divide between the 4 pie tins
- Flatten the frangipane then place into the fridge while you preheat your oven to 200° Celsius
- Place the pie tins into the oven and bake for 20 minutes
- Remove from the oven and leave to cool completely in the tin before turning out
Inspiration published on Lavender and Lime September 17: