Recipes

Mediterranean Vegetables and Emmenthal Cheese Mini-Cakes

4 pers.
20 min
25 min
Mediterranean Vegetables and Emmental Cheese Mini-Cakes

Ingredients for :

4 people
Buttermilk Paysan Breton
15 cl Buttermilk
Slightly Salted Moulded Butter Paysan Breton
60 g Slightly Salted Moulded Butter
Grated Emmental Paysan Breton
100 g Grated Emmental
Egg
3 Units Eggs
Flour
250 g Flour
Baking powder
1 Bag Baking powder
Olive oil
1 Dessert spoon Olive oil
Zucchini
1 Unit Zucchini
Red pepper
0.5 Units Red peppers
Yellow pepper
0.5 Units Yellow peppers
Garlic
2 Cloves Garlic
Black olive
30 Units Black olives
Sun-dried tomato
8 Units Sun-dried tomatoes
Salt
1 Pinch Salt
Pepper
1 Pinch Pepper

Method :

  1. 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.
  2. Finely chop olives and sun-dried tomatoes. Preheat the oven to 170°C (Gas Mark 6).
  3. 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.
  4. Add grated Emmenthal cheese, olives and roasted tomatoes followed by the sautéed vegetables. Mix well.
  5. 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.
  6. 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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