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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 150 deg C or 300 deg F. Use the butter to grease a cookie tin. (If you like, cover the greased tin with baking paper, and grease again). | 2. Separate the eggs, putting the whites in one mixing bowl, and the yolks in another mixing bowl. Add the cream cheese, salt, breadcrumbs and rosemary to the yolks. | 3. Add the cream of tartar (if using) to the egg whites, and whisk whites until really stiff with firm peaks. | 4. Using the same beaters, egg white shaken off, mix the egg yolk mixture until smooth. | 5. With a spatula, carefully fold the beaten egg whites into this mixture. Do not overmix, but try to fold the whites in as best as possible. | 6. Drop heaped tablespoonsful of the mixture on the greased tin. Leave space between the heaps. You should have about 10. | 7. Bake for about 25 minutes until puffy and golden-brown on top. They do not puff up enormously. Check them before the time is up, as ovens differ. | 8. Remove, and cool on a rack. They might be crisp for a while, but will soften. (High humidity, like at the coast, will prevent them from ever being really crisp). | 9. Use the smooth side on which they were baked, for healthy toppings, or put a meat or chicken mixture between two and pretend it's a bun! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
cream cheese	90			7526.925	89.3025	181.1565	729.7289999999999
sea salt	1	pinch		-	-	-	-
breadcrumb	30	ml	dried	-	-	-	-
rosemary	15		chopped	13.755	2.1735	0.3476	0.6153
egg	3			214.5	1.08	18.84	14.265
cream tartar	1	pinch		0.4838	0.1153	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.