Cheese & Sun-Dried Tomato Cakes
Save this Recipe
Featured in Cookbooks
Cheese & Sun-Dried Tomato Cakes
What do you do when you want to contribute something to a party being held in the name of a 1 year old but which quite naturally will be dominated by adults drinking wine and getting the munchies. And when the mother of the host is a fantastic cook and will have covered all bases with regard to desserts and of course the birthday cake? Well you conclude that everyone likes cheese and take it from there.
Yield: 18 cakes
-
Parmesan - finely grated - 80g
-
sun-dried tomatoes - finely chopped - 8
-
eggs - 4
-
salt ‘n’ pepa
Pre-heat the oven to 200C/gas mark 6. Line a 12-hole cake tin with cake cases or with carefully crafted greaseproof paper.
Next, take a large bowl and a big wooden spoon.
Put the cottage cheese in the bowl, add 60g of the Parmesan, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, eggs, salt, pepper and water. Stir it all nicely together and then gently spoon into the cases. Discover inevitably that there is mixture left over and then hurriedly fashion further cases, or if you must, get some more shop-bought cases out of the cupboard.
Sprinkle the remaining Parmesan over the cakes and put in the oven and cook for 20 minutes. Remove, taste, smile.
Sign-in to comment on this recipe.
The Cook
Recipe Roll
- Cheese & Sun-Dried Tomato Cakes
