Friday, 4 November 2011

Today's talk for Bristol Area Stroke Foundation.

And thanks to all who came up to ask questions and were enthusiastic (hopefully over the thingsI had made!)I have been asked to put the recipe for the savoury cake here, so this is it ..translated from a French cookery book FETA AND SUNDRIED TOMATO CAKE.
180 gms of plain flour
1 teaspoon of baking powder
3 eggs
100gms of grated Gruyere cheese
200 gms of Feta cheese 
4 pieces of sundried tomatoes
10cl of  olive oil
10cl of milk
5 cl of vegetable oil
2 or 3 handsfull of fresh herbs. I used basil and chives,but you could use parsley equally  well
pinch of salt  and pepper to taste

Heat the oven to 180o
In a bowl sift together the flour and baking powder
In another bowl beat together the eggs,oils and the milk Season, but not too much ,as the cheeses are salty
Mix the  liquid ingredients into the flour ,turning the mixture delicately(French translation!) Cut the feta into small pieces,and add  them plus the Gruyere and herbs to the mix, until it is well blended
then put all entire lot into a loaf tin that you have already butered and floured inside.
Cook for around 50 minutes, or until a skewer piercing the cake ,comes out dry and clean.
Let the cake cool before turning it out.
I sometimes  serve this with drinks before a meal,as it cuts easily into small pieces. Good served warm as well.

I was not ENTIRELY happy with the rest of the things I cooked, as the Swiss Roll  was  left in the oven a fraction over time, and I couldn't possibly roll it without it cracking, so I just filled it ,and cut it into small pieces so that people could taste.  Also I made tiny sweet biscuits ,Banana bread and some caramelised red onion and thyme pizzas except the flour I used was too grainy, so I made more dough,but fogot to tell them that I had made the dough as well, might have seemed like boasting.
However it was good to show the things that I use to help me in my cooking,and I just hope that it will inspire others to cook as well. 

1 comment:

  1. Just like you not be ENTIRELY happy! Talk about setting high standards. I don't need to have been there to know that everything was as brilliant as ever. But the spirit, that is priceless. Well done my darling. Lots of love.
    P.S. Starting on my Christmas pudding next week. It will make Pete the ex-pat very happy plus it's going to be central feature to the next article I'm writing for the American magaziine My365. Any last minute tip I should know about?