|Pea Wee, the July harvest|
|The original French recipe.|
200g petits pois
3 small white onions
100g St Hubert 41 spread
200g plain flour
1 sachet (2 tsp) baking powder
1 tsp curry powder
40g grated parmesan
70g fromage frais
a pinch of salt (omit if using St Hubert demi-sel)
Preheat the oven to 180°C. Prepare 12 muffin cases or moulds (if you use tins, grease them thoroughly).
Shell the peas. Peel the onions and chop finely. Melt the St Hubert over a gentle heat (30 seconds in the microwave on high and stir).
Sift together the flour, baking powder, curry and salt into a mixing bowl. Stir in the parmesan and fromage frais. Beat in the eggs one at a time.
Add the melted St Hubert and whisk thoroughly. Finally stir in the vegetables.
Share out the mixture into the muffin moulds and bake for 30 minutes.
They are cooked when the point of a knife comes out clean.
|Four gone already... foregone conclusion!|
If using frozen peas, defrost the peas thoroughly before adding them. I also used ras al hanout North African spice mix instead of curry powder; shallots instead of white onions, freshly grated cantal instead of parmesan; and faiselle (goat's milk curds and whey) instead of fromage frais. I found the cooking time was more like 50 minutes. Definitely a success!
|Damn... now we'll have to eat this one as well! Oh dear...|