Easy meal #20 light rosemary and Parmesan cheese cakes
To celebrate the upcoming summer, this a light, easy and quick recipe for a great apéritif time! These small ‘madeleines’ (cakes) are made with rosemary, parmesan cheese, without oil nor butter : they’re very tasteful and digestible. You can serve them with a caviar d’aubergines* (Eggplan purée). Kids will also love it!
Preparation time : 5 minutes
Baking time : 10-12 minutes at 180 °C
Ingredients (servings around 30 cakes)
- 3 eggs
- 120 g plain flour
- 1 yogurt (125 g)
- 1/2 teaspoon baking powder
- 100 g Parmesan cheese
- Salt and pepper
- 1 rosemary stem
Preheat the oven at 180 °C. In a big bowl, mix the flour and the eggs. Then add the yogurt. Salt and pepper. Grate the Parmesan cheese and add it to the dough. Finely cut the rosemary leaves and add them too. Stir well and pour the dough in madeleines tins (a teaspoon in each small tin).
Bake the cakes for 10 -12 minutes at 180 °C.
*This is my own aubergine purée recipe : Roast the aubergine for about 15 minutes. Then peel it and mix it with a white onion, salt, pepper and add a big tablespoon of olive oil and half a lemon juice.
Now you’re ready to savour your cake with a white wine or a Spritz for Aperitif time…
See you on Sunday to show you very new Le Carrousel Paris’ s linen collection!