Herb and cheese madeleines

I’ve been having mixed feelings about all this pleasant weather we’re experiencing. Firstly, it’s too sunny. Unless you’re Mariah Carey, you don’t earn any friends by walking around with your umbrella up on a hot Summers day. Just ask the guy who yelled, “It’s not raining!” out of his car window at me.

But all this sunshine is also allowing the balcony garden to go from strength to strength. I have cress growing on our kitchen window sill, and pea sprouts planted in a random collection of containers outside. The sprouts take less than a week from planting to harvest and taste utterly delicious. Well worth the non-effort.

Most of the greens have ended up on our dinner plates. Occasionally, I’ve baked herb tartlets or scones for a snack. This morning, I thought I’d give Proust’s aunt a run for her money and made a batch of savoury madeleines, flavoured with brown butter, cheese and a mixed bunch of herbs I gathered from the garden.

If you don’t have a mini madeleine tray, you can also bake these in small financier tins or as mini muffins.

Herb and cheese madeleines with mustard yoghurt :
(makes 1 tray of mini madeleines)

For the madeleines :
2 eggs
1 teaspoon sugar
1/2 teaspoon sea salt
70g butter
50g plain flour
pinch of baking powder
1/4 teaspoon dried chilli flakes
2 tablespoons chopped fresh herbs or sprouts
2 tablespoons grated parmesan or cheddar cheese

Preheat the oven to 200’C. Grease and flour the mini madeleine tray, tapping out any excess flour.

Melt the butter in a small pan, cook it until it turns a nut-brown colour then carefully strain it into a bowl to cool down.

Whisk the eggs, sugar and salt in an electric mixer on high until very light and fluffy. With the mixer running on low, drizzle in the browned butter. Fold in the flour and baking powder, followed by the chopped herbs and grated cheese. Pipe or spoon the mix into the prepared madeleine tray and bake for 4-5 minutes until cooked. These are best eaten warm.

For the mustard yoghurt : Mix 2 teaspoons wholegrain mustard with 4 tablespoons of thick yoghurt. Season with a pinch of sea salt, pepper and a squeeze of lime juice. Serve in a little jar for dipping. class=

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  1. Rosa said,

    January 31, 2013 @ 5:25 pm

    Lovely savory Madeleines!



  2. Ai-Ling@blueapocalypse said,

    January 31, 2013 @ 5:42 pm

    I carry an umbrella for sunny days. I don’t care what people think, I don’t like getting sunburnt.

    I haven’t tried savoury madeleines before and I like the sound of the mustard yoghurt for dipping. Looking forward to trying this recipe.

  3. Denise said,

    February 1, 2013 @ 3:17 am

    What a lovely idea for a savory treat. This would be fantastic as a little appetizer. Ideas!!!

  4. Hannah said,

    February 1, 2013 @ 1:39 pm

    Consider my mind blown. I had never seen, nor even considered, savory madeleines before. You’ve just opened up a whole new world of baking possibilities right here!

  5. e / dig in hobart said,

    February 1, 2013 @ 2:01 pm

    what gorgeous little morsels you have offered us! they look so dainty. i too love the sound of the ustard yoghurt. i often swirl mustard with sour cream but yoghurt would be lighter and ‘looser’ in consistency.

  6. faithy said,

    February 1, 2013 @ 5:26 pm

    LOL! In Asia we all carry umbrella when it is sunny! You should see how everyone is carrying umbrella at HK Disneyland when i went there during summer.

  7. afracooking said,

    February 2, 2013 @ 3:15 am

    I did not know it until just now, but I need a madeleine tin – my mini muffin from just will not do any longer!!! These look so lovely!

  8. Mrs Mulberry said,

    February 3, 2013 @ 9:09 am

    What an elegant treat! We have a garden overflowing with herbs too, this is such a perfect recipe to use them up!!

  9. shaz said,

    February 5, 2013 @ 1:05 am

    Ooh the egg carton cress garden is just too adorable! What kind of pea seeds do you use for pea shoots? Just normal peas?

    The madeleines sound very satisfying.

  10. erin said,

    February 7, 2013 @ 12:08 pm

    I love the flavor combination! The umbrella story is funny. 🙂 I would be doing the same thing! I am not a hot weather fan!

  11. InTolerantChef said,

    February 10, 2013 @ 6:35 pm

    What a lovely flavour combination indeed! Love it!

  12. The Food Sage said,

    February 11, 2013 @ 9:52 am

    I don’t know that i’d be able to give Proust’s aunt a run for her money the way you have with these divine little mouthfuls, but i love the sound of your herb garden and the way you incorporate it into the dishes you prepare. Sounds idyllic. A lovely, and inspirational, post. (P.S, i love your umbrella anecdote!)

  13. Heidi Leon Monges said,

    February 12, 2013 @ 1:35 am

    Salty madeleines!. Never tried them before. I guess should give it a try 😉

  14. Eva said,

    February 12, 2013 @ 9:40 am

    Where I live, everyone glares from their cars at me whilst I self-consciously cover my face with my umbrella on a hot day >.<

    I see you've served these with yoghurt, does that soften them a bit? I like my baked goods crumbly but I will defs give them a go! 🙂

  15. Y said,

    February 12, 2013 @ 9:48 am

    Hi Eva, this is more like mini sponge cakes with a yoghurt dipping sauce. The yoghurt moistens them a little.

  16. Heather said,

    February 21, 2013 @ 3:13 am

    I can practically taste these they look so delicious!

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