Filter
Reset
Sort ByRelevance
Jean Miller
Muffins of celeriac stew with parma ham
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200ºC.
-
Line the cavity molds with the slices of Parma ham.
-
Mix the stew with the cheese and eggs. Sift the baking powder above it. Spatula well through and spread this mixture over the coated muffin molds.
-
Bake the muffins in the middle of the oven for about 25 minutes. Remove from the oven, let cool for 10 minutes and then pour on plates. Serve (warm) warm.
Blogs that might be interesting
-
15 minLunchBatard multigrain bread, Zespri's sungold (yellow kiwi), fresh dill, lemon juice, semi-fat mayonnaise, smoked salmon, arugula,toast with salmon and kiwi -
5 minLunchlettuce melange with chard, carrot julienne, raw vegetables radish mix, extra virgin olive oil, apple cider vinegar, hard goat cheese 30, brown baguette,fast lunch salad with goat's cheese -
10 minLunchsmoked bacon, hearty wholemeal bread, rinse apple syrup, young mature goat's cheese,wholemeal bread goat's cheese-bacon-syrup -
35 minLuncholive oil, peanut oil, garlic, paprika, celeriac, potato, vegetable stock of tablet, herbal broth from tablet, cooking cream, demi crème fraîche, spring / forest onion, Red onion, Brown sugar, old cheese, rolling brown bread, brown baguette,celeriac soup with red onion crostini
Nutrition
355Calories
Fat29% DV19g
Protein52% DV26g
Carbs6% DV18g
Loved it