These were made to go with Prosciutto-wrapped Steaks and Ale Jus on May 17, 2020 for Sunday Supper. This was taken from Donna Hay's The New Classics Cookbook. Page 110.
• 2 eggs
• 1/3 cup milk
• 1 Tbs. horseradish cream
• ½ cup all purpose flour
• 40 g. Ghee or Canola oil
Preheat oven 425° F. Place the eggs, milk and horseradish in a bowl and whisk to combine. Gradually add the flour and whisk until smooth. Set aside for 30 minutes. Divide the oil between 6 muffin tins. Place the tins on a baking sheet and heat in oven for 5-7 minutes. Remove from oven and divide the batter between the tins. Bake for 20-25 minutes or until puffed and golden.
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