One of the most positive thing in working as chef’s assistant in a Cookery School is that you have access to lots of new recipes, you really see how long it takes and what it tastes!!!
And the following recipe really worth it!
Savoury feta, slow roasted tomatoes, paprika & caramelised balsamic onion muffin
First of all….. don’t be scared by the title, it looks impossible but indeed it is very very easy….
And if you want to do something else…. just change the filling written bellow…. it’s up to you and to your mood!
For 12 muffins
- 275g of plain flour
- 1 tbsp baking powder
- 1 tsp sea salt
- 2 eggs
- 225 ml milk
- 20 cherry tomatoes sliced in 2
- 4 red onions sliced
- 2 tbsp red balsamic vinegar
- 6 sprigs thyme, leaves chopped
- 1 tsp smoked paprika
- 100 g feta cubed
What takes long with that recipe is the filling but once it is done you can keep it a few days
For the tomatoes
Preheat the oven to 140° and place the halves cherry tomatoes on a tray with baking parchement, drizzle with olive oil, salt, pepper, sugar, herbs (up to you) and garlic. Roast for at least one hour until they are soft but not dry.
For the onions
Heat a pan filled with 4 tbsp of olive oil and gently cook the onions for about 20 min until soft, then add balsamic, paprika and thyme, cook another minute and leave it cool down.
For the muffins
Pour flour, salt & baking powder in a large bowl.
In another bowl, beat eggs and milk then fold it in the flour. No need to fold it too much.
Add the onions and 2/3 of the feta and tomatoes. Keep the rest for the toping. Gently mix.
Pour the mixture into the muffins cases well buttered if it is not silicone or paper ones.
Top with a half tomato and feta.
Cook for about 20 min at 180°. The muffins have well risen and are golden.
Remove on a rack and serve warm.