Spinach Cakes With Gouda Cheese Sauce

the cake

• 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 egg, lightly beaten
• 1 1/4 cups 2% low-fat milk
• 2 sun-dried tomato packed in oil, chopped fine (undrained)

smoked gouda cheese sauce

• 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

Directions

1. 1

   THE CAKES.

2. 2

   Mix in a large bowl, the flour, baking powder and the salt; separate the spinach as much as poss8ible and add to the flour mix with the shredded cheese, mix well and make a well in the centre, set aside.

3. 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. 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 200f degree oven. Repeat until all batter is used.

5. 5

   SMOKED GOUDA CHEESE SAUCE.

6. 6

   Heat butter in saucepan; mix together flour, cayenne and dry mustard; add to butter, stirring constantly until thickened, about 1 minutes.

7. 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. 8

   PUT TOGETHER.

9. 9

   Arrange cakes in a pile on platter; pour cheese sauce over and let drip down sides.

10. 10

    Or serve cheese sauce separately and pour over cakes on separate plates.