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A salty cake with olives and ham, that is best served cold. This cake is not to eat as dessert but as a starter, appetizer, mingle food or to bring on apicnic. Also called Savory cake or French cake salé.
Ingredient List for 8 servings:
150
gr
Flour
120
gr
Ham
100
gr
Green olives without sead
4
medium
Eggs
100
ml
Milk
1
tablespoon
Olive oil
12
gr
Dry yeast
1
tablespoon
Butter
Oven temperature:
180
Instructions:
Start the oven at 180 degree Celsius.
Cut the olives and the ham in pieces.
Pour the flour I a bowl and then add the eggs and stir with an electrical mixer.
Add the ham, milk, and olive oil and stir.
Put the ham and the olives in the mixture and stir it well.
Add the yeast and stir it all together.
Butter a bread form, and add the mixture in the form.
Put the bread form in the middle of the oven for 45 minutes.
Take out the cake and let it cool down.
A selection of recipes from the same country.
This recipe is from
France
It is not so usual to cook tuna together with soy sauce, bacon and olives, but it gives a nice flavor combination. If the soy sauce makes it to salty, you can add some white wine to make it less strong. The tuna fits together with rice or fresh mushrooms on the side.
Kougelhopf is a dry cake which originates from Alsace in France. It has a brown outside that is covered with icing sugar. The cake is often eaten together with coffee or tea, but can be served at breakfast as well. This is the traditional recipe of the cake with raisins, but other variations with almonds, or fruits can also be found.
This potato gratin is wonderful thanks to the soft and creamy potatoes combined together with the melted cheese and salty bacon. The gratin is considered to be a side dish but can also turn to be the highlight of the meal. To even enhance the flavor more you can add some garlic and onion in the gratin.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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