Chamomile Financiers

… and how to turn them into an easy weeknight dessert with some Chamomile poached pears and Crème Anglaise

Hello, and welcome to Newsletter No 24 here on Substack! Thank you for stopping by. If you are already subscribed, thank you for supporting my work, it means the world to me! If not, grab a seat if you are interested in recipes as well as tips and tricks to make the most of our increasingly eclectic pantries and a good dose of my at times random musings about all things food - and make sure you hit that subscribe button if you don’t want to miss any future posts!

One of my husband’s favourite dishes is Spaghetti alla Carbonara. And after all the time I have spent in Italy, including watching multiple friends’ nonna/mamma/zia etc. cook, I like to think my Carbonara is decent (yes, I use Guanciale and Pecorino Romano and no, no cream or any of that nonsense). Now, as someone who hates food waste, the one issue I have with Carbonara is that it requires lots of egg yolks. In fact, most recipes for 4 people suggest you use 6 egg yolks. So even in a household of 2 adults (plus a toddler), a …