Olive and Walnut Mini Madeleines - a sophisticated appetiser to serve with blue cheese and honey!
Course
Appetiser
Cuisine
French
Prep Time45minutes
Cook Time10minutes
Total Time55minutes
Servings6
AuthorRecipe adapted from Alice Cucina – Magazine, December 2013
Ingredients
Madeleines
120gms– 1 cup flour
80gms– 2.8 oz. walnuts
10black olivespitted and chopped
2eggs
½tspbaking powder
80gms– 1/3 cup buttermelted
Pepper
½tbspfresh thymechopped
To Serve
Blue cheeselike Gorgonzola piccante or Stilton
Honeybetter if Chestnut honey or a “bitter” honey
Instructions
Blend the walnuts in a food processor until they become a fine powder.
Sift the flour and baking powder and put it into a big bowl.
Add the walnut powder, eggs and melted butter.
Add the chopped olives, thyme and pepper to taste.
Mix until well combined.
Grease a mini madeleine tin and divide the batter into it. Refrigerate for 30 minutes.
Bake in a pre-heated oven at 220°C – 430°F for the first 5 minutes, then reduce the heat to 180°C – 355°F and cook for another 5 minutes, or until cooked through.