I had some feta cheese staring at me from the refrigerator this morning,
a morning when I felt hungry for muffins…
It’s been a while since I made muffins,
but I am always it seems in a boat galley frame of mind,
so out came my Omnia stove top for another creation.
Feta screams for something savoury,
so I grabbed my last few sun-dried tomatoes,
ground up a few almonds,
a little flour and some seasonings…
Mixed it all together
Heated the Omnia base on high for a couple of minutes.
…while I scooped the batter into well-buttered cooking pan,
then topped with extra parm.
And a mere 30 minutes later,
I had a couple of slices ready for taste-testing.
SUN-DRIED TOMATO and FETA CAKE
1 cup feta, crumbled
3/4 cups grated parmesan, divided
1/4 cup flour
1 tsp baking powder
1 cup ground almonds (if grinding yourself don’t grind too fine)
1/4 cup chopped sun-dried tomatoes
1/4 cup chopped fresh basil or 1 generous tsp dried basil
1/2 tsp sea salt (or if your feta is from a brined solution leave out altogether)
1/2 tsp ground pepper
1/4 cup water
Heat Omnia base on high on stove top.
Whisk eggs and water together in a large mixing bowl.
Add feta and 1/4 cup parmesan.
Stir in almonds, flour, baking powder, tomatoes and seasonings until well combined.
Pour batter into Omnia pan (see Galley Kat Notes below).
Sprinkle remaing 1/2 cup of parmesan over batter.
Place pan on base plate, cover and turned heat down to medium low.
Cook for 25-30 minutes until edges begin to brown.
Galley Kat Notes
If cooking the traditional land-based-oven way,
bake in well greased muffin tins or 8″x8″ pan
in 350 ° oven for about 25-30 minutes.
The texture was more quiche-like,
and the subtle salty tang of the feta and crunch of the almonds was a sensory delight.
To heck with breakfast I thought.
This will go perfectly with a glass of wine!
inspired by Rose Elliot’s Vegetarian Supercook