I first tried something akin to these Madeleines in Provence. I nibbled on them whist walking through one of those beautiful sun warmed markets just looking at all the lovely food on offer and wondering just how much was too much to buy and eat that day.
The mix is a simple corn bread recipe with what ever you fancy the seasonings to be. Consider something fresh: coriander and spring onion, some thing aged: olives, Parmesan, sundried tomatoes and something spicy: harissa or chopped chillies.
While I like to serve them warm from the oven they freeze well and so can be gently re-heated when you need them.
Parmesan and Harissa Madeleines
I love these silicon moulds they make getting the cooked madeleines out in one piece easy!
Thane – they are gorgeous. An instant here at Legge Towers, so versatile and a doddle to put together. Thanks a lot
Carl
These are so good. I have to try them out and I love instant polenta so always have it in the cupboard. I love the idea of a savoury Madeleine and think they look like such a treat!
Ooh so glad you posted these as I have been thinking about savoury Madeleine’s for a while. AND i have a pot of Diana Henry inspired harrisa in the fridge