Recipes
Mediterranean Vegetables and Emmenthal Cheese Mini-Cakes
4 pers.
20 min
25 min
Ingredients for :
4
people
3
Units
Eggs
250
g
Flour
1
Bag
Baking powder
1
Dessert spoon
Olive oil
1
Unit
Courgette
0.5
Units
Red peppers
0.5
Units
Yellow peppers
2
Cloves
Garlic
30
Units
Black olives
8
Units
Sun-dried tomatoes
1
Pinch
Salt
1
Pinch
Pepper
Method :
- Prepare the vegetables: wash courgette and seeded peppers. Peel and remove germ from garlic. Cut vegetables into small cubes and sauté in olive oil beginning with peppers, courgettes and then garlic. Season.
- Finely chop olives and sun-dried tomatoes. Preheat the oven to 170°C (Gas Mark 6).
- In a bowl, crack and whisk eggs. Add flour and baking powder, mix together. Add melted Lightly Salted Moulded Butter and Buttermilk. Season. Mix together until smooth.
- Add grated Emmenthal cheese, olives and roasted tomatoes followed by the sautéed vegetables. Mix well.
- Divide batter among individual silicone moulds. Bake in the oven for 12 to 15 minutes. Remove from oven. Let cool 5 minutes, remove from moulds an place on a wire rack.
- Enjoy!
Paysan Breton tip
These cakes may be enjoyed warm or cold. This recipe can be made in a traditional loaf tin, in that case it has a cook time of 40-45 minutes.
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