French "Savoury Cake"
This is a fab recipe from a French friend of the family. I suppose you could call it a bread, but it's cake-like in consistency, quite rich and cheesey, and good served in small portions/slices for pre-lunch nibbles (it's an ideal recipe for a party or bbq). You can leave out the olives if you like (or the ham, for a veggie alternative)...
1/3 pint / 200 ml dry white wine
1/4 pint / 150 ml olive oil
4 eggs, beaten
9 oz / 250 g plain flour + 1 sachet dry yeast
1 teaspoon salt
1 very thick slice ham (or 3-4 slices normal ham, or a slice of SPAM), diced
4 oz / 100 g gruyere cheese, diced (plus some extra to grate on top)
1 good tablespoon French mustard
1 small tin sliced mushrooms
100 g mixed black and green olives, stones removed
* Mix ingredients in a large bowl in the order given - flour, dry yeast and salt can be sifted straight over the liquid and mixed in carefully with a fork until smooth.
* Lightly grease a loaf tin (5 1/2 in x 9 1/2 in)
* Transfer mixtuer to tin and grate some gruyere over the top
* Place in middle of preheated oven and cook at GM5-6 / 190-200 C / 375-400 F for 50 minutes to 1 hour
It can be difficult to know whether it's cooked through. If in doubt, go for the longer cooking time / higher temperature. The outside tends to form a nut-brown crust of sorts, and the inside should be a nice golden yellow-brown colour.
The cake is great warm, but very good cold, too, and it can be kept for several days (although is better consumed fresh at a big Weasley-esque family knees-up) :)
1/3 pint / 200 ml dry white wine
1/4 pint / 150 ml olive oil
4 eggs, beaten
9 oz / 250 g plain flour + 1 sachet dry yeast
1 teaspoon salt
1 very thick slice ham (or 3-4 slices normal ham, or a slice of SPAM), diced
4 oz / 100 g gruyere cheese, diced (plus some extra to grate on top)
1 good tablespoon French mustard
1 small tin sliced mushrooms
100 g mixed black and green olives, stones removed
* Mix ingredients in a large bowl in the order given - flour, dry yeast and salt can be sifted straight over the liquid and mixed in carefully with a fork until smooth.
* Lightly grease a loaf tin (5 1/2 in x 9 1/2 in)
* Transfer mixtuer to tin and grate some gruyere over the top
* Place in middle of preheated oven and cook at GM5-6 / 190-200 C / 375-400 F for 50 minutes to 1 hour
It can be difficult to know whether it's cooked through. If in doubt, go for the longer cooking time / higher temperature. The outside tends to form a nut-brown crust of sorts, and the inside should be a nice golden yellow-brown colour.
The cake is great warm, but very good cold, too, and it can be kept for several days (although is better consumed fresh at a big Weasley-esque family knees-up) :)