Spinach and jalapeño madeleine
- Preparation and cooking time
- Total time
- A little effort
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- 3 tbsp butter
- 1 onionfinely chopped
- 1 clove garliccrushed
- 2 tbsp plain flour
- ½ tsp celery salt
- ½ tsp smoked paprika
- 150g mascarpone
- 500g spinachwashed and stalks removed
- 150g cheddargrated
- 1-2 tbsp from a jar jalapeño pepperschopped
- 2 slices Breadchopped
Nutrition: per serving
- kcal354
- fat27.6g
- carbs14.6g
- fibre3.2g
- protein11.7g
- salt1.4g
Method
step 1
Heat oven to 190C/fan 170C/gas 5. Melt the butter in a pan, add the onion and fry gently until soft but not browned. Stir in the garlic and then the flour, celery salt and smoked paprika. Cook the flour for 2-3 minutes and then add the mascarpone. Wilt the spinach in a pan of simmering water for 1 minute and then drain briefly.
step 2
Squeeze the liquid from the spinach into a jug, stir this into the flour mixture and bubble it for a couple of minutes. Finely chop the spinach and fold it into the mixture with most of the cheddar keeping a little back for the top. Add the jalapeño peppers, season with salt and pepper and tip into an ovenproof dish or dishes. Sprinkle the bread over the top with the remaining cheddar and bake for 40 minutes.
