Sun dried tomatoes, feta, bacon and olive cake

In my article Courgettes and goat cheese cake, I gave the basic recipe for cakes and some ideas of different things you can add to the basic batter. I wanted to try a new one and made this sun-dried tomatoes, feta, bacon and olive cake. It was absolutely delicious.
cake755.jpg

Preparation: 20 minutes
Cooking: 45 minutes
Servings: 4-6
Level: Easy

Equipment: large bowl, measuring glass, cake tin, oven

Ingredients:
– 150 g flour
– 125 mL milk
– 100 g grated emmental
– 3 eggs
– 1 sachet of baking powder
– 80 mL olive oil
– sun-dried tomatoes
– black olives
– diced bacon (lardons)
– 50 g feta
– salt, pepper, oregano

Cook the dices of bacon in a pan and reserve.
In a large bowl, mix the flour, baking powder and eggs. Add milk and oil. Mix until it is homogeneous.
Then add the emmental, tomatoes, feta, olives and bacon. Add salt, pepper, herbs.
Pour in the tin and cook in the oven at 180° for 45 minutes.
Let it cool down before eating.

Can be eaten cold or hot. Can be kept in the fridge several days.
Nice with a salad.

Tofu and oat veg burger

Today in my fridge was this leftover of tofu that I needed to finish. And instead of my usual stuff, I wanted to try something new. So here is the (very experimental) recipe of the veg burgers/pancakes (call that as you wish!) that I made.

galette-tofu1

Preparation: 10 minutes
Cooking: 10 minutes
Servings: 1
Level: Easy
Cost: cheap

Equipment: bowl, pan

Ingredients:
– 40 g soft tofu
– 2 tbsp oat
– 1/2 carrot, peeled and grated
– a tbsp flour + an other to roll the burgers in before frying
– grated parmesan
– a teaspoon balsamic vinegar
– mixed herbs, parsley
– salt, pepper
– oil for the pan

Put the oat flakes in a bowl. Boil water and pour on the oat to soften it. Let the oat absorb the water (better to do this step 20 minutes before). In must not become liquid, but remain quite compact.
Then add the tofu, herbs, carrots, parmesan, salt, pepper, vinegar and a tablespoon of flour (I used complete flour). Mix well until it is homogeneous.

galette-tofu3      galette-tofu2

Then form burgers, roll them in flour and fry them in an oiled pan. Cook on both sides.

Serve with a salad or grilled vegetables.

Remarks and tips:
– you can add chopped onion or any vegetable you like ( leeks, potatoes, tomatoes, etc)
– you can replace parmesan and balsamic vinegar by soy sauce
– the quantities indicated are a bit random so better trust the texture you obtain than my quantities

Sources: http://www.markal.fr/detail-recette-456.html#.U42QjCipYV8
http://recettes-vegetariennes.over-blog.com/article-galettes-de-tofu-au-parmesan-59773904.html

Salmon and Brocoli Quiche

An other nice quiche that I make when I have salmon left-overs.

Preparation: 10 minutes
Cooking: 30 minutes
Servings: 4 to 6
Level: Easy
Cost: cheap

Equipment: oven, tart tin, large bowl, pan

Ingredients:
– a roll of shortcrust pastry (ready or make it yourself)
– 5 eggs
– brocoli
– salmon
– 200 mL crème liquide (single cream)
– 250 mL crème fraîche (double cream)
– 150 g grated emmental

Unroll the pastry in a tart tin, make holes with a fork and cook for 10 minutes in the oven.
Cook the brocoli in water or in a steamer. Cook the salmon in the oven for 15 minutes.
In a large bowl, mix the eggs, the cream and the cheese.
Spread the salmon and brocoli trees on the pastry, pour the preparation. Spread some cheese on top and cook in the oven for 25-30 minutes.

Enjoy with a salad
Nice for a buffet or for your lunchbox

Tomato and tapenade tart

This is an amazing recipe of original tomato tart. It is not dry at all and really good!My family and friends love it! It is a nice alternative to a pizza!

Preparation: 20 minutes
Cooking: 30 minutes
Servings: 4
Level: Easy
Cost: cheap

Equipment: pan, oven

Ingredients:
– a ready roll of puff pastry
– 5 tomatoes
– 2 big onions
– tapenade (olives puree, black or green, as you prefer)
– 1 tablespoon honey (my secret ingredient!)
– Herbs (oregano or basil or mixed herbs)

Optional: fresh basil, mozarella or goat cheese

Unroll the pastry on the oven plate, make holes with a fork and cook in the oven for 15 minutes.
In the meantime, chop the onions and cook them in an hot oiled pan. At the end, add the honey. It gives an very good sweet taste and corrects the acidity of tomato. Slice the tomatoes.
When the pastry is cooked, spread a thin layer of tapenade on the pastry, then the onions and end with the tomatoes. Add salt, pepper, herbs and cook in the oven for about 20 minutes.
You can add cheese on top (better to add it at the end and grill for 5 minutes).

When it is ready serve hot. You can decorate with fresh basil.

Tips:
When I’m out of tapenade, I sometimes use green pesto

Quiche Lorraine

My mother’s recipe for the “Quiche Lorraine” (French quiche with diced bacon). Very simple!

Preparation: 5 minutes
Cooking: 30 minutes
Servings: 4 to 6
Level: Easy
Cost: cheap

Equipment: oven, tart tin, large bowl, frying pan

Ingredients:
– a roll of shortcrust pastry (ready or make it yourself) or puffy pastry
– 5 eggs
– 200 g diced bacon
– 200 mL crème liquide (single cream)
– 250 mL crème fraîche (double cream)
– 150 g grated emmental

Unroll the pastry in a tart tin, make holes with a fork and cook for 10 minutes in the oven.
Cook the diced bacon on the hob.
In a large bowl, mix the eggs, the cream and the cheese. Season.
Spread the bacon on the pastry, pour the preparation. Spread some cheese on top and cook in the oven for 25-30 minutes.

Enjoy with a salad
Nice for a buffet or for your lunchbox

Courgettes and goat cheese cake

Preparation: 20 minutes
Cooking: 45 minutes
Level: Easy
Cost: cheap
Equipment: large bowl, measuring glass, cake tin, oven

Cake chèvre-courgetteIngredients:
– 2 courgettes
– 200 g goat cheese (log)
– 200 g flour
– 125 mL milk
– 100 g grated emmental
– 3 eggs
– 3 teaspoons of baking powder
– 80 mL olive oil + 1 tbs
– salt, pepper, mixed herbs

Peel and cut the courgettes. Cook them 15 minutes on the hob with a tbsp of olive oil.
In a large bowl, mix the flour, baking powder and eggs. Add milk and oil. Mix until it is homogeneous.
Then add the emmental, the goat cheese cut in pieces and the courgettes. Add salt, pepper, herbs.
Pour in the tin and cook in the oven at 180° for 45 minutes.
Let it cool down before eating.

Can be eaten cold or hot. Can be kept in the fridge several days.
Nice with a salad.
Usually I serve it with lamb’s lettuce that I arrange on the plate around the cake and I decorate with cherry tomatoes.

Ideas:
Courgettes and goat cheese can be replaced, keeping all the other ingredients.
Examples:
– Salmon and spinach cake
– Dices of ham, olives and sun-dried tomatoes
– …

Mini cakes aux lardons

Small ham and cheese cakes

Spinach and Ricotta Quiche

Here is a nice and easy recipe. Ideal to bring for a potluck or in a buffet or simply to share with friends. Also a good idea for a lunchbox.

tarte-épinard2
Preparation: 15 minutes
Cooking: 20 minutes
Servings: 4 to 6
Level: Easy
Cost: cheap (around £1.5/pers)

Equipment: oven, oven dish, large bowl

 

Ingredients:
– a roll of shortcrust pastry (ready, or recipe here)
– 3 eggs
– 200 g of spinach (fresh or frozen)
– 250 g of ricotta
– 30 g of grated parmesan
– salt, pepper, ground nutmeg (optional)

Pre-heat your oven 180-200° degrees celsius.
Roll out the pastry in an oven dish and bake for 10 minutes.

In the meantime, mix in a bowl the eggs, ricotta, parmesan, nutmeg, salt and pepper.
Whisk the mixture till it becomes homogeneous.
Defroze the spinach in the microvawe or in a pan on the hob or stir two minutes in an oiled pan on the hob if you are using fresh leaves. Then add to the mixture.
Pour the mixture on the pastry and bake for 20 minutes.
Leave to rest 5 minutes before serving.

Tips:
It can be eaten cold or hot
Good served with a salad