Bonjour mes belles,This week we are having a change, I decided to make  something savoury using  my Alsacian lamala mould.Note you do not need to use the same mould as I used as the recipe works well using a normal sized muffin pan or you could even make mini muffins.We currently have a lamb mould in stock, which is a similar design to the one I use. I had a bit of mixture left over so I used it to make a couple of muffin sized delights, we devoured warm with a lashing of salted butter.You could serve this for a light lunch accompanied with some salad or as the French do as aperitives  with drinks.You can find the French version of the recipe I used here.  LAMALA  SALÉ AU COMTÉ, NOIX ET LARDONS FUMÉSIngredients4 whole eggs + 2 egg whites80 mls boiling water 150 g of sifted flour50g melted butter, cooled50 g finely grated Comté or cheddar75 g walnuts80 g smoked baconsalt pepper  Instructions1. Preheat the oven to 170 ° C. Butter and flour your lamala mold very carefully.2. Prepare all the ingredients for the filling: roughly chop the walnuts, finely grate the Comté, weigh and fry the the bacon. 3.Separate the egg whites from the yolks and add two whites in the bowl reserved for the whites. Whip the whites until stiff enough with 1 teaspoon of salt. 4. In the bowl reserved for the yolks, add 80 mls of boiling water and whisk for a few minutes, until a frothy mixture is obtained which will have at least triple...