Cheese Muffins With Spring Onions

It’s the holidays time. I love that time of the year. Full of joy and enthusiasm. Today is my birthday. So for that occasion, I have prepared my favourite dessert Tiramisu. I started baking new recipes. This Cheese muffin recipe is great as an appetizer, specially for the holiday menu. It’s simple and delicious. The spring onions add a flavoured touch.

Cheese Muffin with spring onion, ( adapted from bbcgoodfood magazine)

– 250g self-raising flour

– 1 tsp baking powder

– 100g mature cheddar, grated

– 50g parmesan

– 90 ml vegetable oil

– 275 ml milk

– 1 egg

– 2 tbsp spring onions, chopped

Heat the oven to 190C. Oil the muffin tins. Mix all the dry ingredients, the cheddar and the parmesan in a large bowl and season with salt and pepper. Whisk the oil, milk, egg and spring onions. Quickly mix the wet ingredients into the dry. Fill the muffin tins and bake for 15-20 minutes until puffed and golden.

Enjoy.

Tomato, Basil & Goat’s Cheese Loaf

Last Friday, my cousins came over for dinner, it has been a while since we gathered around food. My favourite kind of gathering. So along with few cheeses, wine and snacks, I baked this cherry tomatoes, goat cheese, basil loaf. I love the taste of cheese, melted in a dough. The basil gave it a great fragrance, and the cherry tomatoes, a juicy bite.

The loaf was so yummii, I loved it, so did my guests. And the recipe is very easy to make. Great party food.

morning dew. lovely.

Cheese Popovers

Emmental & Parmesan Popovers

At this moment, the house smells cheese. A great strong scent that fills the place. Who doesn’t love melted cheese, baked, mixed in a dough? Four ingredients, great combination, cheese, flour, eggs, milk. Well, I do love them!!

Cheese Popovers for cheese lovers. These snacks are the perfect appetizers, specially when you have guests over for dinner or when you’re throwing a party.

Emmental & Parmesan Popovers

But tonight, there’s no party, I’m all by myself right now, waiting for my husband and sister to come. And I’m also waiting to see the look on their faces when they take a bite of the delicious popovers as they pop them in their mouths.

Well, actually, I’m smelling two different smells over the house. The smell of the cheese and the smell of chocolate. Well, I have to confess, it was a baking night. I started by baking a cocoa cake, the one I have posted photos about in the previous post. But with a slight change is that I added some mini marshmallows to the batter before putting the pan in the oven.

I was wondering, since this cake was a successful dessert, how it will taste and look like with marshmallows. Well the result was good, I cutted the cake in small squares and they looked like brownies without loosing the strong chocolatey taste they had. The thing is the cake didn’t rise like it did before. But it’s ok, I don’t mind a fudgey cake.

Let’s get back to the cheese popovers. I used Emmental cheese with some leftover Parmesan. The flavors of these two cheeses combined gave a strong yummi cakes. They were crispy and crunchy from the outside and soft from the inside.

Gorgonzola Popovers

Two weeks ago I did the first popovers with Gorgonzola cheese, this strong sharp blue cheese gave the popovers a sharp delicious taste. Found on the blog How sweet it is.

The two popovers are delicious. I found mixing the cheese with the batter is way better and gives a stronger cheesey taste, than topping the cheese over the poured batter in the moulds. Mixing will make the cheese spread in the cake and you can taste the cheese in every bite you take.

I took the recipe from Martha Stewart website and I changed a bit in the recipe. Instead of putting gruyere cheese, I put emmental, this is what I had on hand. And since I didn’t have gruyere, I thought I’ll give the flavor some push by adding some parmesan, and some ground pepper. And I did half the quantity. With that, it made a dozen.

Madeleines aux tomates séchées, au mozzarella et au basilic

These are my first home-made madeleines. I found a book last week about madeleines at “La braderie du livre”, very interesting book, has different kinds of madeleines, salty and sweet. And all simple and easy to make. I liked the book. So I bought it. I love their “coquille”, shell shape, so nice. And to make madeleines we have to have the ” moules à madeleines” so I went and bought one too. I love cooking-shopping.

These madeleines have sun-dried tomatoes, mozzarella, and basil. Three yummi delicious ingredients combined in one small cute cake.

They can be served as appetizers or as a side dish for a green salad. I’ll be baking more madeleines later on, sweet and salty too.