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.

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

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

– 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.

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!


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.


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!)


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

Equipment: pan, bowl

– 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.

Express pasta with homemade tomato sauce

Usually I do not buy tomato sauce. The reason is that once you open it, you have to finish it within a week and I love pasta and tomato sauce but I don’t want to eat that everyday! And I discovered it was so simple to make your own fresh and delicious tomato sauce that I definitely adopted it. The only thing I need to keep in my fridge is tomato puree, but that you can keep for months once the tube is open.

So to make this recipe you just need a tomato, tomato puree, and pasta! It takes 10 minutes and you’ll see than once you’ve tried you’ll get back to it very often!


Preparation: 5 minutes
Cooking: 10 minutes
Servings: 1
Level: Super easy
Cost: Super cheap

Equipment: saucepan, drainer, bowl

– pasta (wholewheat penne on the photo)
– 1 fresh tomato
– tomato puree
– a tbsp of olive oil
– herbs: basilic, oregano, thyme, etc, dry or fresh

In a saucepan, bring salted water to the boil and cook the pasta.
In the meantime, boil some water, pour in a bowl and plunge the tomato 30 seconds.
Then peel the tomato, remove the seeds and chop. Keep in the bowl.
When pasta is cooked, drain and leave in the drainer.
In the same saucepan (remember I have only one, and I have no dishwasher, so I optimize!) put a table spoon of olive oil and the tomatoes. Cook 1 minute at medium heat. Then add a teaspoon of tomato puree and a bit of water. Stir.
Add the pasta, herbs, pepper, salt, stir and serve!

You can add fresh herbs on top if you have some and/or parmesan. On the photo, it is rocket salad. I like the peppery taste with the pasta.

Variations: This is really basic (and already delicious!) but you can do more sophisticated stuff by adding onions, olives, …

Express Couscous

Preparation: 10 minutes
Cooking: 20 minutes
Servings: 2-3
Level: Easy
Equipment: pancouscous

– 1 carotte, peeled and chopped
– 1 courgette, peeled and chopped
– 1 pepper, chopped, seeds removed
– 1 onion, chopped
– 1 tablespoon of tomato puree
– 2 tomatoes (peel and remove seeds) or tomato coulis
– a can of chickpeas (optional)
– semola (~1 glass of dry semola for 2 persons)
– cumin, coriander, paprika, salt, pepper

Fry the onion in a pan with olive oil.
Then add tomato puree, diced fresh tomato (or tomato juice), carrot, 100 mL of water, spices. Let cook 3 minutes.
Add the chopped pepper. Let cook 5 minutes.
Add courgette and chickpeas. Let cook 10 minutes.
Adjust spices. Serve with semola.

It can be a main or side dish, with lamb or chicken.

Source: Elle

Chili sin carne (vegetarian chili)

Very nice for dinner: not too heavy, very good, very easy and fast to prepare.

Preparation: 10 minutes20140421_201745
Cooking: 10 minutes
Servings: 3
Level: Easy
Equipment: pot, pan

– 250 g rice
– a can of kidney beans
– a can of sweetcorn
– chili powder
– tomato puree
– 6 tomatoes (or canned chopped tomatoes)
– a tbsp of olive oil

Start by peeling the tomatoes (if you are using fresh tomatoes, which is always better!): plunge them 30 sec in boiling water and then the skin is really easy to remove.
Then remove the liquid to keep only the pulp. Chop and put in an oiled pan. Let cook 5 minutes.
Cook the rice in salted boiling water.
Add the corn, beans, chili and tomato puree in the pan, mix.
When rice is cooked, drain, add in the pan, mix.



Optional: you can add onion

Idea: I haven’t tried but maybe it is nice also with tuna

Healthy Veg Quinoa Salad

Here is an idea of super healthy and delicious salad. I made it yesterday for lunch and it was very good and filling!

Preparation: 10 minutes
Cooking: 15 minutes
Servings: 1
Level: Easy
Equipment: pot

– 40 g quinoa
– cherry tomatoes
– 1 avocado
– 40 g of sun-dried tomatoes
– 100 g tofu
– salad
– baslamic vinegar, olive oil
– salt, pepper, mixed herb

Cut the tofu in cubes and let it marinate with a tbsp ob balsamic vinegar and mixed herbs.
Cook the quinoa.
Cut the cherry tomatoes in halves and the avocado in cubes.
When cooked, let the quinoa cool down.
Then mix everything, season and enjoy!