The World of Designers Guild


MARCH 2016

Easter is upon us and it is a time when many of us open our homes to friends and family.

Turn your Easter into something extra special by treating your guests to a beautifully laid table. Simple details such as fresh-cut flowers, candles and linen – can have a wonderful effect on the ambience of a meal.
A crisp white linen tablecloth is a great start, forming a blank canvas from which you can then incorporate colour with delicate flowers, tableware and the choice of table linen.
Now that you have the basis of a stunning table, it's time to add the finishing touches - Vases of flowers or colourful glassware add a vibrant colour splash and a few candles placed along the length of the table will lead you into the evening…
What would Easter be without its array of chocolates and baked treats! Mini friands and financiers, decadent truffles and an array of Spring treats are just some of the delights that are great alternatives to the standard chocolate egg.
Adding to our menu of Pea and mint soup, with a seasonal Spring salad we have just the ticket for that perfect sweet treat:

Pistachio financiers: Makes 12.

8 tbsp. unsalted butter, plus more for moulds
1.5 cup flour, plus more for moulds
1.5 cup sugar
1.5 cup light brown sugar
0.5 tsp. salt
4 egg whites
0.5 cup finely ground pistachios, plus 0.5 cup finely chopped
2 tbsp. finely ground almonds
1 tsp. baking powder

-Grease and flour 1-1.5" round financier moulds set aside. Heat butter in a saucepan over medium heat; cook, without stirring, until butter begins to brown, about 5 minutes. Pour through a fine strainer into a bowl; cool.
-Whisk sugars, salt, and egg whites in a bowl until smooth. Add flour, ground pistachios, almonds, and baking powder; stir until combined. Add browned butter; stir until smooth. Refrigerate for 1 hour.
-Heat oven to 350°. Pour about 1 tsp. batter into each mould; sprinkle with chopped pistachios, and bake until golden.

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