Spinach and jalapeño madeleine

  • A little effort

The best savoury madeleine. The Junior League of Baton Rouge in Louisiana, a group of women promoting volunteerism, has a wonderful recipe book called River Road Recipes, this is an adaptation of their spinach madeleine recipe. Eat it as a side dish or a main dish. You can find the book here: juniorleaguebr.org



  • butter 3 tbsp
  • onion 1, finely chopped
  • garlic 1 clove, crushed
  • plain flour 2 tbsp
  • celery salt ½ tsp
  • smoked paprika ½ tsp
  • mascarpone 150g
  • spinach 500g, washed and stalks removed
  • cheddar 150g, grated
  • jalapeño peppers 1-2 tbsp from a jar, chopped
  • 2 slices, chopped


  • 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.

Nutritional Information

  • Kcals 354
  • Fat 27.6g
  • Carbs 14.6g
  • Fibre 3.2g
  • Protein 11.7g
  • Salt 1.4g