Creamy cornmeal cake and Ham croquettes Ingredients

Creamy cornmeal cake, for a tasty cake

Ingredients for 23cm mold with removable rim:

3 cups milk

2/3 cup coconut milk

3 whole eggs

2 tablespoons unsalted butter

1 1/2 cup cornmeal

2 cups of sugar

2 tablespoons of flour

2 tablespoons of grated Parmesan cheese

1 tablespoon baking powder

Finish: powdered sugar for sprinkling

Preheat the oven to 170C degrees. Prepare the mold: put wax paper on the sides and if you want on the bottom too. (Another option is to grease and sprinkle with cornmeal). Beat all ingredients in the blender except the yeast. After whipping for 2 to 3 minutes, put the baking powder and stir with the fouet.

Turn the mixture into the prepared greased pan and place in the preheated oven to bake for 35 minutes. Turn the oven off and leave another 5 to 10 minutes in the oven to finish baking. Wait to cool to disinform. Sprinkle with powdered sugar and serve.

Neste️ on this cake the toothpick test does not work because it gets wet. It can also be made in a small rectangular baking dish of 30x24cm.

Ham croquettes

Ingredients for 40 croquettes (each person eats an average of 4 croquettes):

1 1/2 cup (250g) of all purpose flour

60g (4 tablespoons) butter

1 liter of milk

salt, black pepper and nutmeg to taste

1 cup (250g) finely chopped Parma ham

1/3 cup (35g) grated gruyere cheese

3 beaten eggs with a fork to dust

breadcrumbs to bread

1 liter sunflower oil

Melt the butter, add the flour and stir continuously over low heat for 5 minutes to brown the flour. Add the milk, stirring constantly with the fouet so as not to lump (if it lumps, beat with the mixer until smooth). Add salt, black pepper and nutmeg to taste. Remove from heat, transfer to a bowl and place in the refrigerator to cool.

When cold, mix the chopped ham and grated cheese. Place in the freezer for 15 minutes to set. Grease your hands with oil and shape the croquettes. When they are all molded leave in the refrigerator until it is time to prepare. When preparing to prepare the croquettes, beat the egg and then the breadcrumbs. Fry in hot oil. Remove with skimmer and place on paper towel. Serve with a pepper, Worcestershire sauce or passion fruit jam with pepper (I have the recipe on the website). To freeze: pass the egg and breadcrumbs and freeze breaded (without frying). Lasts 30 days in the freezer. Thaw before using. To keep in the fridge: lasts 3 days in the fridge, without breading. Only use the egg and flour to fry.