SPAN­ISH MUG CAKE WITH BEEF SAUSAGES AND POTA­TOES

Friday - - Food -

Prep time 10 mins Cook­ing time 5 mins Serves 4 1 ¾ cups plain flour 2 tsp bak­ing pow­der 1 tsp salt 4 tbsp un­salted but­ter, cubed 200ml whole milk

½ cup grated Manchego, or other firm Span­ish cheese

⅔ cup beef sausages, peeled and diced ¾ cup finely diced waxy pota­toes ½ red pep­per, cored, seeded and diced 4 tbsp tomato pas­sata ½ tsp smoked pa­prika Stir to­gether flour, bak­ing pow­der, and salt in a mix­ing bowl. Di­vide be­tween four large mi­crowave-proof mugs. Di­vide the but­ter be­tween the mugs and stir into the flour mix­ture with a fork un­til it re­sem­bles bread­crumbs. Stir 50ml milk into each mug, fol­lowed by the cheese to make a rough bat­ter. Stir to­gether the re­main­ing in­gre­di­ents with a lit­tle freshly ground black pep­per in a small bowl. Spoon on top of the bat­ter in the mugs. Work­ing one by one, mi­crowave on high for 60-90 sec­onds un­til risen and puffed at the edges. Re­move from the mi­crowave and let stand briefly be­fore serv­ing.

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