corn stuffed cheese popovers + some blog news

20140728-171647-62207770.jpg

Heyhey
It’s been a long time since I last posted an actual recipe on Le Blog.
Here’s the news, real quick: I love writing and I love food. However, posting short stories on a FOOD blog isn’t the smartest to do. I’ve been a little tied up with working on a bunch of new, exciting projects, so I’ve been neglecting the blog a little. I’ve decided to start a NEW BLOG focusing only on my writing work, and keeping this one for food and only food. More on that soon!
Anywhooo,
I stayed home from college today, and used my time constructively.
I watched The Breakfast Club, drank lots of tea and made these super yum cheese popovers. I then stuffed them with creamy corn and caramelised onions.
They great tea time snacks, a pleasant change from the regular tea-biscuit situation you’ve been stuck in.

20140728-171648-62208690.jpg
Black Pepper + spicy cheese popovers

For the Popovers:
2 cups milk
4 eggs
4 tablespoons of butter, melted
250 grams all purpose flour
1/2 tsp salt
1/2 tsp ground pepper
1/3 cup grated spicy paprika cheese/ you can use Parmesan etc, whatever floats your boat
1/4 cup spiced cream cheese (I used jalapeño flavoured)

For the Corn:
1/2 cup boiled sweet corn
4 tbsps cream
1 tbsp butter
Pinch salt

For the onions:
1/2 an onion, sliced into moons
3 tbsps olive oil
Pinch salt

Make the Popovers:
-Heat the oven to 240 degrees C. Grease two muffin tins with butter.
– whisk together the eggs, milk and butter. Then work in the dry ingredients. Mix well. There should be no lumps.
– place the empty tins in the oven for 5 minutes till they get really hot. Remove from oven and fill halfway with batter. Add a spoonful of cream cheese and fill up with batter. Repeat till full
– bake at 240 for 20 minutes. Then reduce the temperature to 15 minutes, till a deep golden brown.

Make the corn:

Heat a spoonful of butter in the pan till it melts. Add the rest of the ingredients and stir well. Let cool a little.

Prepare the onions:
Heat the oil in a pan. Add the onions and salt and fry till golden brown.

Construct the popovers:
Make a ting hole in the middle of the popovers (unless there already is one).
Fill with a heaped spoonful of corn, then with the onions. Serve warm.

I’ll be back soon with more food + stories.
Enjoy!

Advertisements

One thought on “corn stuffed cheese popovers + some blog news

  1. ‘Twas delicious, just smelling them made my mouth water. You write well, and not in an overly happy-happy style like on recipe websites. Gonna follow ya, girl.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s