Popotte (between) Potes

All the recipes from POPOTTE ENTRE POTES in english!

 

Courgette & goat’s cheese cake

cakechvrecourgettes008.jpg

That’s one of my cousin’s many specialties!

You could enrich the cake with some toasted pine nuts, to add a bit of crunch.

You’ll need:

  • 3 eggs,
  • 200g all-purpose flour,
  • 2 teaspoons baking powder,
  • 8cl olive oil,
  • 12.5cl whole milk,
  • 100g grated parmesan cheese,
  • 200g goat’s cheese,
  • 1 courgette, sliced,
  • salt and freshly ground pepper.

Preheat oven to 180°C.

Heat some olive oil in a skillet. Sweat the courgette slices until they are tender. Set aside.

In a bowl, break the eggs and mix with flour, yeast, a little salt and pepper. Add oil, milk and parmesan. Mix well.

Stir in the courgettes and goat’s cheese, crumbled into pieces.

Pour the batter into a cake mold and bake for 45 minutes.

 

Dans : Appetizers
Par popottepotes
Le 12 juin, 2009
A 18:59
Commentaires : 0
 
 

Bite-sized scones with green olives and Provence herbs

miniscones004.jpg

Those tiny, savory scones make a great appetizer alternative. The recipe comes from one of Trish Deseine’s books, and it is the only one I have been making since. It is almost perfect: the dough is smooth and real easy to work with. You can cut it with a cookie cutter and then give your scones fancy shapes. Provence herbs (thyme, marjoram, rosemary, tarragon, fennel, chervil) and green olives give a summery feel to these scones and with the temperatures drowning, it is really nice!

For approximately 40 mini scones, you’ll need:

  • 250 grams all-purpose flour,
  • 30 grams sugar,
  • 2 tablespoons baking powder,
  • 60 grams cold butter, cut into dices,
  • 40 grams grated Parmesan cheese,
  • 15 cl. milk,
  • 3 tablespoons chopped green olives,
  • 2 teaspoons Provence herbs.

Preheat oven to 180°C.  

In a large bowl, combine the flour, sugar and baking powder. Stir in the butter by rubbing the mixture between your fingers until it looks like breadcrumbs.

Add parmesan and milk, a little at a time, and mix to form a soft dough. Finally add the chopped olives and the herbs. Knead well, adding flour if needed.

Roll the dough out on a lightly floured surface to 2 centimeters in thickness. Cut small shapes with a cookie cutter. Place scones onto a baking sheet and brush tops with milk. Place in the oven for 7 minutes.

miniscones005.jpgminiscones008.jpgminiscones010.jpg

Dans : Appetizers
Par popottepotes
Le 30 octobre, 2007
A 22:49
Commentaires :1
 
 
 

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