This is a lovely special occasion appetiser, served warm with a glass of cold wine. If you grow your own baby marrows, you know how generously they crop: it's a great way to showcase them. They really must be babies, though - if they are too large then they'll be too watery and you'll need to drain and squeeze them.
Idea and recipe adapted from Beth Hensperger's The Bread Bible
makes around 20 madeleines
700g baby marrows
1 medium onion
30g butter
3 medium eggs
1/4 cup plain gf yoghurt
60g grated strong cheddar
20g basil leaves
1/3 cup of gf flour [I used gf brown rice & millet]
salt and pepper
Preheat the oven to 200 degrees celcius.
Finely chop or grate the onion and sweat it with the butter over a low heat until it softens, but doesn't colour. Cool.
In a mixer, whisk the eggs and yoghurt together.
Finely chop the basil leaves and add to the egg mix with the cheese. Season well.
Stir in the gf flour.
Grate the baby marrows and fold them in gently.
Fold in the onions gently.
Fill the madeleine moulds and bake for 20 - 25 minutes until well risen and golden brown.
Serve hot or warm.
Monday 31 March 2008
Baby Marrow Madeleines
5 comments:
Absolutely inspired!! I always look longingly at madeleine pans and then think I'll never use them because I don't have a sweet tooth - but the idea of savoury Madeleines ROCKS! Thanks for sharing.
I've made these before (or something nearly exactly like them) and they were fabulous, almost more like firm quiches than madeleines. Yum!
What, my friend, is a baby marrow?
These are intriguing me ... and for far too many days now!
;)
Kate, baby marrows are zucchini, or courgettes
x
These graced our Thanksgiving table and were a hit with my husband, especially. We'll be making these again.
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