Pea and cream cheese madeleines
You will need:
175g (6oz) frozen petits pois, thawed
1-2 tbsp flour, as needed for dusting
100g (3½oz) cream cheese
Zest of 1 small lemon
25ml (1fl oz) milk
25ml (1fl oz) fresh double cream
½ tsp salt
200g (7oz) plain flour
7g sachet of fast-action yeast
100g (3½oz) butter, melted, plus extra for greasing
2 tbsp finely chopped chives
Freshly ground black pepper One One 12-hole madeleine tray
Madeleines, those delicate shell-shaped French cakes, can also be delicious as a savoury bake, and are great for snacks if you don’t feel like something sweet. These are made with peas and cream cheese, but I’ve included an omnivore’s variation, right. This traditional madeleine recipe uses yeast.
1 Put the thawed peas in a colander and allow any moisture to drip away, then transfer them to a plate and dust them with a little flour, rolling them to coat them well. This will ensure that they stay looking good during cooking.
2 Put the cream cheese in a bowl and add the lemon zest. Combine well. In another bowl, beat the eggs, milk, cream and salt, using a whisk. Sift in the flour and add the yeast, then stir to mix well.
3 Pour in the warm melted butter and chives, and season with pepper. Mix again to obtain a smooth batter. Fold in the cream cheese and lemon zest mixture using a spatula. Cover with a tea towel and leave the dough to rest in a warm place for 30 minutes. Preheat the oven to 180°C (350°F), Gas mark 4. Grease the holes of the madeleine tray.
4 Gently fold the peas into the mixture using the spatula. Take a heaped tablespoonful of the mixture, then use another spoon to scoop it into a madeleine cup. Repeat with the remaining mixture. Leave to stand for 5 minutes, then put into the oven and bake for 14-16 minutes, checking and turning the tray halfway through, until the madeleines are golden brown. Leave in the tin on a wire rack to cool slightly before eating warm or at room temperature.
Variation: You can fold in some finely chopped fried bacon lardons, smoked salmon or salami pieces instead of the peas, if you like.