Caprese little popovers that are gluten-free
Jamie Oliver had one hope in his TED presentation from 2010: that every kid be taught about food. Every day, ingredient by ingredient, recipe after dish, we carry out that dream in our kitchen. In the same way that Jamie is enthusiastic about this issue, I feel that cooking with children encourages them to accept full, unprocessed foods and builds a healthy food culture in their families.
To get youngsters interested in cooking, eggs are an excellent component. Cook rapidly and are highly adaptable. They’re also a lot of fun to crack and beat! Every morning in the spring and summer on our Canadian property, my sons collect them straight from the chickens. The eggs in this recipe, whether they are used to make an Apple, bacon, and Cheddar frittata or the nibbling popovers below, are always a hit with kids of all ages!
When it comes to popovers, they are quite similar to the iconic British Yorkshire pudding – a wonderful crispy batter that can be served with just about anything – even as dessert, as Meredith demonstrates with her strawberry and goat cheese popovers.
Inspire by the classic Caprese Salad, I created a gluten-free variation that brings together three of my favorite things: tomato, soft mozzarella, and fresh basil – all in one delicious mouthful! Rather like a typical popover, the bocconcini melts into a gooey center, with the edges puffing and crisping as they do. If the youngsters don’t eat them all first, these appetisers would be delightful presented during a spring breakfast or luncheon.
Make your youngsters help you in the kitchen by using just a few ingredients and following a few easy instructions for this dish. Children will enjoy buttering the muffin pan and adding the cheese and cherry tomatoes, which are both simple tasks.
These are a little indulgent because of the cheese, but they’re a terrific treat for youngsters to enjoy.
GF Caprese Mini Popovers Recipe GF Caprese Mini Popovers Gluten-free Popovers Recipe
Approximately 24 lbs. of product
15 ounces/60 mL milk 2 teaspoons cornstarch
eggs (three huge ones) adobo
full cream (around 12 cup)
sea salt (just a little sprinkle)
1 bag of little bocconcini balls, halved (or small shreds of mozzarella)
1 pound of cherry tomatoes, halved.
basil leaves (about 1 tiny bunch)
Preheat the oven to 220°C/425°F/gas 7 and prepare the ingredients as directed on the package. 7. Mini muffin pan with 24 cups, lightly greased with nonstick cooking spray
Fill a medium-sized mixing basin halfway with cornstarch. While whisking constantly, carefully pour in the milk and continue to whisk until the mixture is smooth. After whisking in the eggs and combining them well until smooth, gradually add in the cream and salt.
Fill the bottom of each tiny muffin cup half way with a bocconcini cheese ball. Include few basil leaves, roughly torn and tossed in with the other ingredients. Pour the egg and cream mixture over the cheese in a measuring cup or small pitcher, filling the cups just about two-thirds of the way with the batter.
In the middle of each muffin cup, place a half of a cherry tomato. Oven temperature: Preheat oven to 350°F (180°C). 15 minutes, or until the popovers inflate up and begin to turn golden, should be enough time to finish baking.
Using a paring knife, gently run around the rims of each muffin cup after removing them from the oven and allowing them to cool for ten minutes. Make sure to loosen the bottom, as the cheese has a tendency to cling. Each popover should be carefully lifted out of the cup.
Garnish with fresh basil and serve while still warm if possible, especially with a side of pesto or tomato jam for a really delightful mouthful..