Mini cake of smoked salmon and zucchini / Muffin Chorizo and cheese (reblochon)

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On Fridays, we like to sit in the living room and watch a family movie all together (or finish one episode of ToyStory if our 2 year-old son is not yet in bed 🙂 ) so, no dinner at the table, but each one grabs a tray and a glass of apple juice (or Grape juice for adults …) and we enjoy the end of the week. I had to find something that was easy to eat and that I could prepare in advance. Those mini cakes / muffin are just perfect, cold or still a bit warm, with a green salad. You can also serve them as appetizers. For the muffins, I used a cheese that is typical from the Alps where I live, it is called “Reblochon”. You may be able to find it in a specialised cheese/foreign grocery store. You can also replace it with any cheese: camembert, mozzarella .. or any local cheese you have 🙂 

FOR THE MINI CAKES of SMOKED SALMON and ZUCCHINI

Ingredients:

– 3 eggs – 150g (1 ¼ cup) of all-purpose flour – 2 tsp of baking powder (1 sachet de levure) – 80ml ( 1/3 cup)  of vegetable oil – 125ml (½ cup)  of full fat milk (or semi skimmed) – 100 g of grated cheese (gruyere) – 180 g of smoked salmon – 1 1/2 zucchini / courgette – 1 tsp & 1 tbsp of olive oil – salt & pepper

 Directions: 

– Pre-heat the oven to 180 degrees C (350 degrees F) & oil and flour the mini cake mould -Wash the zucchini and grate  it coarsely – In a pan, add 1 tbsp of olive oil and fry the grated zucchini. Salt and pepper – Cut the smoked salmon in thin slices (or cubes) – In a big bowl, mix together eggs, flour and baking powder – Gradually, add the vegetable oil, 1 tsp of olive oil, warm milk, and the grated cheese. Mix until well incorporated. – Add the salmon to the cake mixture, then the cooked grated zucchini – Pour it in your mini cake mould and bake for about 25min, until the cakes get a nice golden colour and when a toothpick inserted into the center of the cake comes out clean – You can serve it warm or let it cool and serve cold, as you prefer !

 FOR THE CHORIZO and REBLOCHON Cheese MUFFINS

Ingredients:

– 3 eggs – 125ml (1/2 cup) of full fat milk (or semi skimmed) – 80ml (1/3 cup) of vegetable oil – 150g (1 1/4 cup) of all purpose flour – 2 tsp of baking powder (1 sachet de levure) – 300g sliced chorizo (or sliced bacon) – 1/2 of reblochon cheese (200g) – Salt and pepper

Directions:

  1. Pre heat the oven to 180 degrees C (350 degrees F)
  2. In a large bowl, mix together eggs.
  3. Add the flour and baking powder, oil and milk until well incorporated.
  4. Salt and pepper.
  5. Cut 1/3 of the chorizo in tiny cubes/slices and add to the batter. Mix all the ingredients together.
  6. Cut the cheese in small cubes (1X1 inch) and wrap them with the rest of your chorizo.
  7. In each mould, pour 1/3 of the batter, add a few wrapped cheese cubes.
  8. Pour the rest of the batter in each mould.
  9. Bake in the oven for about 25 / 30min until they get a nice golden colour.
  10. You can serve warm (with the cheese still melted ..) but also cold with a green salad.
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