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Salami and Thyme Popovers

Salami and Thyme Popovers

by Lesley Waters. Posted on 13/11/2009

Cooking time: 60 minutes

User Rating: 2/5

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Ingredients

115g/4oz plain flour
good pinch of salt
2 eggs
300ml/½ pint Lactofree Semi-Skimmed/Whole
45ml/3tbsp olive oil
4 tbsp fresh thyme leaves
115g/4oz salami, skinned and roughly chopped into 1cm/½ inch pieces

You will need muffin wells or a deep bun tray in which to cook the popovers.

Watch this recipe being made by Lesley Waters.

Method

1. Preheat the oven to 220 C/425 F/Gas Mark 7.
2. Sift the flour and salt into a large bowl.
3. Make a well in the flour in the centre of the bowl and crack in the eggs.
4. Gradually mix the eggs with the flour and then slowly add the Lactofree Semi-Skimmed/Whole until a smooth batter is formed.
5. Cover and chill for 30 minutes.
6. Pour the olive oil into 8 of the muffin wells and place in the oven until smoking hot.
7. Season the batter with plenty of freshly ground black pepper and stir in the thyme.
8. Pour the batter into the hot muffin wells and sprinkle over the salami.
9. Return to the oven for 20-25 minutes until risen and golden.
10. Serve with a spinach and watercress salad and some tomato relish – or ketchup for the kids!

Health notes

A serving of 2 popovers will provide just over a 1/3 of a woman’s recommended daily fat and saturated fat, and makes a tasty meal when you fancy something different. Enjoy this dish with a glass of orange juice to gain an extra serving towards your 5 a day target, and to help your body to absorb more of the iron from the egg yolk in the batter and the spinach and watercress also. The salad will also add a little fibre and extra calcium to your meal.

Nutrition Values per 2 popovers

Energy (Calories) 302
Protein (g) 12.3
Sugars (g) 2.1
Fat (g) 27.1
Saturates (g) 7.6
Fibre (g) 0.9
Sodium (g) 0.5

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