Madeleines are the easiest, yummiest little cakes to make that put smiles on the faces of your friends, colleagues and guests and the combinations are brilliant. Sweet or savoury – the choice is yours. They are incredibly light, packed full of flavour and very, very addictive.
I love madeleines very much and up until now, I’ve only made the sweet variety – simple madeleines with blackberries, some that have lemon and poppy seed and others packed full of chocolate but I fancied some savoury snacks – something I could enjoy whilst watching the latest Netflix series (When They See Us, it’s insanely good) and so I made these gorgeous bites of heaven.
I was sent some gorgeous organic sun-dried tomatoes recently by Buy Whole Foods Online and knew I wanted to get cracking with using these exceptionally tasting ingredients asap so wondered what they might taste like in madeleines.
These exceptional organic sundried tomato halves are a perfect snack, perfect in soup and the perfect all-round cooking ingredient. There are so many varieties to using sun-dried tomatoes, from soaking them or cooking them into your favourite tomato-based or otherwise creamy sauces. Or simply leaving them to soak and remoisten in olive oil. For me though, it’s chopping them up into tiny little pieces and mixing them into my batter before baking in the oven.
THE RIGHT TIN
It can be tricky with choosing the right bakeware because of how many options there are. I find that the ones that are carbon steel (thicker than most baking tins) are the best because they don’t bend or twist over time like the majority of baking tins so you don’t need to replace as often. I was gifted a couple of tins recently from Lakeland and am so over the moon with my Quantum 2 professional non-stick Madeleine tray. It distributes heat evenly and thankfully, there are no rolled edges where food often gets trapped making baking stress-free.
It also provides you with absolutely gorgeous, even and ridiculous easy to get out madeleines. You only need a spoonful of batter for each one and the distribution is brilliant.
Cheese and Sun-dried Tomato Madeleines
- Madeleine tray
- 150 g Salted Butter I use Lurpak at Room Temperature
- 5 tbsp Parmesan grated
- 160 g Plain Flour
- 1 tsp Baking Powder
- 10 Sun-Dried Tomatoes Chopped & from Buy Whole Foods Online
- 30 ml Organic Semi-Skinned Milk
- 1 tsp Sea Salt
- 1 tbsp Oregano
- 1 tbsp Garlic and Chilli Flakes
- Preheat the oven to 180.
- Place your butter into a large bowl and mix it with a wooden spoon until smooth and creamy.
- In a separate bowl, mix your eggs before adding slowly into the butter. Don't be too alarmed if you see some curdling. This can happen if the butter is a little too warm and the eggs aren't at the same temperature. When you add the flour and continue mixing, any curdling will disappear.
- Sift in your flour and salt, along with your oregano, garlic and chilli flakes and parmesan.
- Chop your sun-dried tomatoes into little pieces and fold into the batter.
- Then add in the milk to soften your batter so it is less bread like.
- Grease your madeleine tray with the remaining butter from the bowl before filling your madeleines with a table spoon of batter.
- Bake in the oven for 10 minutes. Best served warm and fresh out of the oven.
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