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
-
20 minLunchfish stock of tablet, saffron, cooking cream, pak choi, White wine, dry sherry, smoked salmon,salmon soup with bok choy -
25 minLuncholive oil, onion, garlic, vegetable stock, green bean, green asparagus, Broccoli, frozen pea, spring / forest onion, thyme, Parmesan cheese, ciabatta, Focaccia,minestrone with green vegetables and herbs -
15 minLunchfresh basil, ready-to-eat avocado, lime, candy cucumber, Beemster paste old 30 cheese, fresh brown pistolets, lamb's lettuce, chilled semi-dried cherry to,richly filled pistolet with old cheese -
30 minLunchcroissant dough, white raisin, cinnamon powder, light brown caster sugar, egg yolk,croissants with raisins and cinnamon
Nutrition
355Calories
Fat29% DV19g
Protein52% DV26g
Carbs6% DV18g
Loved it