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.
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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.

Punch

Summer is coming and with it, cocktail parties and apéritives. Here is the classic recipe of punch. I give relative measures, then you choose how much you want to make! It is better to prepare it the day before or in the morning for evening and keep it in the fridge.

Ingredients:
– 1 measure of orange juice
– 1 measure of ananas juice
– 1 measure of grapefruit juice
– 1/2 to 1 measure of cane syrup (or agave syrup if you are making it lighter)
– 1.5 measures of rum
– ground cinnamon
– orange and lemon slices

Enjoy! (and remember to drink wisely!)

Summer “verrines”

Following my recipe of the tomato confit, here are some ways to use it! These cold verrines are perfect for light summer aperitives. It is simply some small salads or appetizers presented in glasses. I give a few examples of the basics I like to do but you can be very imaginative and create a lot of variations. What is important is that you mary things that go well together in taste and also in colour for pretty verrines!

verrines1

Preparation: 10 minutes
Cooking: no cooking (except last one)
Servings: 4
Level: Super easy
Cost: Cheap

Equipment: 4 glasses

Salmon, avocado and tomato verrine

Tomato confit
– 2 slices of smoked salmon
– 2 avocados
– lemon juice
– fresh herbs for decoration (dill or chive etc)

In a bowl, mash the avocados with a fork, add a pinch of lemon juice, salt, pepper, herbs if you want.
Cut the salmon into small dices.
Then prepare the verrines: separate the tomato confit equally in the for glasses. Be careful not to put tomato everywhere on the glass. If needed, you can use a paper towel to clean. Then add the salmon. Finish with the avocados and decorate with fresh herbs.
Serve immediately.

Notes and ideas:
– Sometimes I mix the salmon with cream cheese. That tastes also nice.
– If you prefer you can put avocado first and then salmon, it doesn’t make much difference. I like to have the tomatoes at the bottom though.
– You can replace avocados by cucumber and cream cheese.
– Also try to replace avocados by green asparagus (cooked) mixed with a bit of fresh cream. Very creamy and delicious!

Schrimps, avocado and tomato verrine

Tomato confit
– 10-12 schrimps
– 2 avocados
– a tbsp of cream cheese
– lemon juice
– fresh herbs for decoration (dill or chive etc)

In a bowl, mash the avocados with a fork, add a pinch of lemon juice, salt, pepper, herbs if you want.
Cut the schrimps in small pieces and mix with cream cheese but keep 4 whole for decoration.
Then prepare the verrines: separate the tomato confit equally in the for glasses. Be careful not to put tomato everywhere on the glass. If needed, you can use a paper towel to clean. Then add the schrimps mix. Finish with the avocados and decorate with fresh herbs and a schrimp. Add some lemon juice.
Serve immediately.

verrines2

Mediterranean verrines

– Small pasta (eg mini farfalle)
– 1 courgette
– 1 Aubergine
– pine nuts
– cherry tomatoes
– garlic
– fresh basil
– olive oil

Peel and chop the courgette and aubergine. Cook in an oiled pan. The pièces must be small and it is nice if they are still a bit crispy.
Cook the pasta.
In a bowl, crush garlic, pine nuts and basil. Add to the pasta with olive oil and lemo, juice, salt, pepper. Mix well.
In the glasses, start with the vegetables, then a layer of pasta salad. To finish, cut the cherry tomatoes in four pièces and add on top.
Serve immediately or keep in the fridge.

Confit de tomates

Here is my recipe of “confit de tomates” (tomato confit), that you can use as a basis for “verrines” (appetizers in a glass) or bruschettas or with fish.
It is very simple to make. It can just take some time to peel all the tomatoes if you want to make large quantities (in that case, you might be tempted to use canned tomato pulp, even though it is certainly better with fresh tomatoes!)

confit_tomates1

Preparation: 10 minutes
Cooking: 20 minutes
Servings: 4
Level: Easy

Equipment: pan, bowl

Ingredients:
– 4 fresh tomatoes
– 1 shallot
– a tbsp balsamic vinegar
– 2 tbsp of olive oil
– 1/2 teaspoon of sugar or honey
– herbs: basilic, oregano, thyme, etc, dry or fresh
– salt, pepper

Plunge the tomatoes 30 sec in boiling water. Peel them, remove seeds, chop them.
Chop finely the shallot.
Fry the shallots in an oiled pan for 3 minutes.
Then add the tomatoes, sugar, herbs, salt pepper. Lower the heat, cover and let cook 20 minutes.
When cooked, add a tbsp of balsamic vinegar and one of olive oil and stir.

Can be eaten hot as a sauce, with fish for example or cold, in appetizers.
It can be kept a couple of days in the fridge.

Sardines creamy dip

In the dip series, here is an other one. Very nice with bread or crackers or carrots sticks.

Preparation: 10 minutes
Cooking: none!
Servings: 1 bowl
Level: Easy
Equipment: bowl, fork

Ingredients:
– a can of sardines in olive oil
– cream cheese
– lemon juice
– salt, pepper

Remove the bones and skin from sardines (no need to do it very thoroughly) and put in a bowl, mash into small pieces with a fork. Add cream cheese: I don’t really have a precise quantity, it depends how creamy the cheese is and the consistency you want. Then add a pinch of lemon juice, salt, pepper. And serve!

Note: tuna can also be used intead of sardines

Homemade Guacamole

Perfect for summer aperitives, and so easy to make! I made it yesterday for a dinner with friends and it had a great success!

guacamole

Preparation: 10 minutes
Cooking: none!
Servings: 1 bowl
Level: Easy
Equipment: bowl, fork, mixer (optional)

Ingredients:
– 2 avocados (mature)
– 2 tomatoes, peeled and chopped
– 1/2 onion chopped
– lemon juice
– spices (chili, cumin, coriander, …)

Mash the avocados with a fork, add chopped tomatoes and onion (the smaller the dices, the better, you can use a mixer if you have one). Then add lemon juice to avoid oxidation of avocados. Add spices. Mix well.
Serve immediately!