Zucchini Dill Madeline's
Print RecipeIngredients
- 1/2 cup plus 1 tbsp all purpose baking flour
- 4 organic veggie fed free range eggs
- 1 tsp baking soda
- 2 tbsp organic grass fed Ghee
- 1 medium organic zucchini finely chopped
- 3 tbsp chopped fresh organic dill
- 28 g grated cheddar cheese
- 23 g grated pepper jack cheese
- 1 tsp nutmeg
- Salt & Pepper
Instructions
Preheat oven to 420 degrees F
Heat 1 tbsp Ghee in a pot and saute the zucchini on high heat with salt and pepper for 5 minutes, lower heat to medium and cook off for 5 minutes
While the zucchini cooks, break your eggs in a bowl and whisk with a dash of salt
Add flour, baking soda, 1 tbsp Ghee, nutmeg, freshly ground pepper to the eggs and mix again to form the batter
Shut the heat on the zucchini, add the chopped dill and cheese and mix
Slowly add the zucchini mix to the batter and fold
Spoon the batter into the Madeline pan and bake for 8 min
Notes
If re-using the same Madeline pan, note that each time the Madeline's must bake for 8 min. You can touch the top with a finger and if firm, they are done.
Its time to dig deep into your cupboard and find that Madeline pan your aunt bought you years ago for a gift, it’s taking center stage. Madelines are traditionally associated with French cooking and their techniques, which people assume translates to “complicated” and “finesse required”. While some French recipes do mandate those prerequisites, these little cakes couldn’t be easier. Once the batter is made, you just spoon it in to the Madeline pan about 3/4 of the way, they do rise, and bake each sheet for 8 minutes. If you only have one sheet, you can remove the Madeline’s and re-batter the pan almost immediately. They can also double as a supplement to lunch as they stay in a sealed glass container for about 5 days.
Another image that comes to mind when you think Madelines, might also be those plastic wrapped, fake butter things they sell at the cashiers at your local Starbucks. Fear not, your about to have your mind blown-enter the savory Madeline. Zucchini was used in this recipe, but feel free to play around with it. To change just the vegetable in this recipe replace the zucchini with 1 cup grated carrots or chopped plantains and replace the dill with cilantro. The cheese added to this recipe gives the cake a gooey, decadent, nutty flavor that only real cheese can accomplish. Happy baking!
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