Espelette red hot pepper & Dried tomatoes Madeleines

16 Jul

An appetizer again, and a salted madeleine to change. I took the recipe from I just changed some little things, such as salt and i put a little more red hot pepper. However, you don’t taste the cheese, so you should add some if you want to.

Ingredients for 12 madeleines:
– 50g of butter
– 87g of flour
– 1 tea spoon of chemical yeast
– 2 eggs
– 1 soup spoon of olive oil
– 25g of parmesan (or more as i said)
– 30g of dried tomatoes
– 1/2 tea spoon of Espelette red hot pepper
– salt

Preheat your oven to 200°C.
Butter your molds up and put in the fridge.
Melt your butter and let it cool down.
In another bowl, mix the flour, the yeast, and the eggs already beaten up a little.
Add the butter and the olive oil, mix.
Add the parmesan, the tomatoes cut in small pieces, the red hot pepper, the salt, mix.
Put in your molds, and heat it for about 15mn.

– – – – – – – – – – – – – – – – – – – – – –

Un amuse-bouche, encore! J’ai pris la recette du blog, en ajustant juste un tout petit peu le sel et le piment. Par contre, on ne sent pas le fromage, donc je vous conseille d’en ajouter si vous voulez le sentir.

Ingrédients pour 12 madeleines:
– 50 g de beurre
– 87 g de farine
– 1 cuillère à café rases de levure chimique
– 2 œufs
– 1 cuillère à soupe d’huile d’olive
– 25 g de parmesan
– 25 g de tomates séchées
– 1/2 cuilère à café de Piment d’Espelette
– sel

Préchauffer le four à 200°C.

Faire fondre le beurre et le laisser refroidir.
Dans un bol, mélanger la farine, la levure et les oeufs préalablement battus.
Ajouter le beurre et l’huile, mélanger, ajouter le parmesan, les tomates séchées découpées, le piment, le sel et mélanger.
Mettre dans les moules et enfourner 15mn.

2 Responses to “Espelette red hot pepper & Dried tomatoes Madeleines”

  1. itsybitsybrianna at 11 h 53 min #

    These sound and look SO amazing!
    Thanks so much for sharing.
    please stop by and say hi.

  2. Karen at 19 h 28 min #

    Your appetizer sounds delicious. The photo just makes you want to take a bit. Thank you for the recipe and the suggestion to add maybe a little more cheese.

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