Spinach Cakes With Gouda Cheese Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 dash salt
• 150 g frozen spinach, well drained and squeezed with paper towel
• 1/2 cup smoked gouda cheese, shredded
• 2 eggs, lightly beaten
• 1 1/4 cups 2% low-fat milk
• 2 sun-dried tomatoes packed in oil, chopped fine (undrained)
• 2 tablespoons butter (or olive oil)
• 2 tablespoons flour
• 1/2 teaspoon dry mustard
• 1/2 teaspoon cayenne pepper (more if you wish)
• 1 1/2 cups 2% low-fat milk
• 3/4 cup smoked gouda cheese, shredded

Recipe

• 1 the cakes.
• 2 mix in a large bowl, the flour, baking powder and the salt; separate the spinach as much as possible and add to the flour mix with the shredded cheese, mix well and make a well in the centre, set aside.
• 3 in another bowl mix together the eggs, milk, sun dried tomatoes with their oil, mix well and pour into the well in the flour mix; mix only until well moistened. dough will be lumpy.
• 4 on a grill or a large fry pan drop 1/4 cup of dough, spread lightly, do not crowd. grill 'til bubbles appear on the edges and the cake raises; about 3 to 4 minutes flip and brown the other side; remove to oven proof platter, keep warm in a 200°f degree oven. repeat until all batter is used.
• 5 smoked gouda cheese sauce.
• 6 heat butter in saucepan; mix together flour, cayenne and dry mustard; add to butter, stirring constantly until thickened, about 1 minutes.
• 7 slowly add milk while constantly stirring with a whisk. bring to boil while whisking, when thickened remove from heat. immediately add shredded smoked gouda cheese, stirring until melted; keep warm.
• 8 put together.
• 9 arrange cakes in a pile on platter; pour cheese sauce over and let drip down sides.
• 10 or serve cheese sauce separately and pour over cakes on separate plates.