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Parmesan, Zucchini & Olive Pops

19 Ingredients
13 Min
Ingredients(4 people)
Cheese Pops
50 g Parmesan cheese (grated)
4 tbsp almond powder (± 60 ml)
2 tbsp oil (± 30 ml)
4 tsp all-purpose flour (± 20 ml)
2 egg whites
Salt and pepper
 
Zucchini Pops
40 g zucchini
20 g cheese (Emmental or other hard cheese) (grated)
2 tbsp olive oil (± 30 ml)
1 medium egg
50 ml all-purpose flour (± 30 g)
Salt and pepper
 
Olive Pops
30 g black olives pitted
1 medium egg
2 tbsp olive oil (± 30 ml)
1 tbsp milk (± 15 ml)
50 ml all-purpose flour (± 30 g)
10 g Parmesan cheese grated
Salt and pepper

 

1
Step

Remove the rack from the oven and preheat to Th 6-7 / 190°C in convection mode.

2
Step

Place all ingredients from the chosen recipe in the Herb Chopper in the given order. Blend until you have a consistent mixture.

3
Step

Place the SBF Mini Dome on the cold oven rack and divide the mixture evenly in the 24 cavities.

4
Step

Bake for approx. 10 min. for the cheese pops and 13 min. for the zucchini and olive pops.

5
Step

Allow to stand for 5 min. before unmolding.

Tip: You can flavor your cheese, zucchini or olive pops by adding 1 ml paprika, 2 ml dry thyme or 1 ml ground cumin to the dough.