I am so very fond of madeleines: they may be so delicate, tiny and adorable formed. They are very French too, so it is not a surprise that I like them a lot.
Ingredients
- 2 jars of sun-dried tomatoes
- 1 cup (200g) goat cheese
- ½ cup (120 ml) of milk
- 3 large eggs
- 1 ¼ cup (150g) all-cause flour
- 1 teaspoon baking powder
- Salt & pepper
- five Tablespoons (75ml) olive oil
- 50g walnuts
- 12 basil leaves
Instructions
- Preheat the oven to 350°F (a hundred and eighty°C).
- Cut the solar dried tomatoes and the goat cheese into portions.
- Heat the milk in a small saucepan. Beat the eggs, flour, baking powder, salt & pepper in a massive bowl. Stir in the olive oil and the new milk.
- Stir within the dried tomatoes, walnuts and goat cheese, and gently fold inside the basil leaves. Blend the mixture but do no longer over blend.
- Pour the batter into every hollow space of a nonstick madeleine pan, up to three-fours complete. If you do not have a nonstick madeleine pan, brush every hollow space with melted butter or using a cooking spray.
- Bake for 20-25 mins in the oven till golden brown.
- Remove the madeleines from the pan and let them cool absolutely on rack before serving.