French Food Friday - LAMALA SALÉ AU COMTÉ, NOIX ET LARDONS FUMÉS
Bonjour mes belles,
This week we are having a change, I decided to make something savoury using my Alsacian lamala mould.
Note you do not need to use the same mould as I used as the recipe works well using a normal sized muffin pan or you could even make mini muffins.
We currently have a lamb mould in stock, which is a similar design to the one I use.
I had a bit of mixture left over so I used it to make a couple of muffin sized delights, we devoured warm with a lashing of salted butter.
You could serve this for a light lunch accompanied with some salad or as the French do as aperitives with drinks.
You can find the French version of the recipe I used here.
LAMALA SALÉ AU COMTÉ, NOIX ET LARDONS FUMÉS
Ingredients
4 whole eggs + 2 egg whites
80 mls boiling water
150 g of sifted flour
50g melted butter, cooled
50 g finely grated Comté or cheddar
75 g walnuts
80 g smoked bacon
salt pepper
Instructions
1. Preheat the oven to 170 ° C. Butter and flour your lamala mold very carefully.
2. Prepare all the ingredients for the filling: roughly chop the walnuts, finely grate the Comté, weigh and fry the the bacon.
3.Separate the egg whites from the yolks and add two whites in the bowl reserved for the whites. Whip the whites until stiff enough with 1 teaspoon of salt.
4. In the bowl reserved for the yolks, add 80 mls of boiling water and whisk for a few minutes, until a frothy mixture is obtained which will have at least tripled in volume.
5. Tip in the flour, a third of the egg whites and mix. Add the rest of the egg whites and mix gently with a spatula to obtain a well-ventilated dough.
6. Incorporate the melted butter then the other ingredients, mixing gently. Fill your mold 3/4 full (the dough will swell). If you have any excess dough, line another mould (muffin mould for example).
Bake for 50 minutes of cooking. Unmold and let cool on a rack!
Note if making muffins, these will be ready in around 20 mins.
Comments
Post a Comment