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Showing posts from November, 2016

Squash, chorizo and Comté cheese mini-cakes

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Preparation : 10 to 20 mn Baking Time : 10 to 20 mn at 350°F (180°C) INGREDIENTS (4 serving) 300g squash, 3 eggs, 100g unsalted butter (at room temperature), 150g all purpose flour, 10g baking powder, 2 tbsp sunflower oil, 100g grated Comté cheese, 100g chorizo,  Salt and ground pepper. DIRECTIONS Preheat oven to  350°F ( 180°C). Peel the squash, cut it and grate it (like you do with carrots...) In a bowl, whisk butter with eggs, and add the flour little by little while whisking. Add oil. Stir to combine. Add the grated cheese and the baking powder then. Season with salt and pepper. Combine. Slice the chorizo sausage and cut into strips. Incorporate to the batter and add the grated squash. Combine. Take a silicone cupcakes mould. Pour the batter. Bake for 15 to 20 minutes (check the baking after the 15 minutes).  Cool on a rack before unmoulding. Serve for aperitif of as an appetizer accompanied by a mesclun salad.