MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
Soft olive cake with yoghurt (traditional method & Thermomix)
Description
Savoury cakes are my favourite for aperitifs with friends, picnics in the sun or Sunday buffets. This version with olives, peppers and Comté cheese, ultra moist thanks to the yoghurt, is one of my favourite recipes. It's always the first to disappear, and that's no coincidence!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method
1. Preheat the oven to 225°C. Butter a cake tin.
2. In a bowl, beat the eggs, flour, baking powder and yoghurt until smooth.
3. Stir in the oil, thyme, salt and pepper.
4. Add the peppers, olives and Comté cheese and mix well.
5. Pour into the tin. Bake for 40 minutes. Leave to cool before unmoulding.
Storage tip: keeps for 48 hours well wrapped - ideal for making ahead.
THERMOMIX® METHOD
Preparation - with Thermomix
- Butter a small rectangular tin.
- Mix the flour, eggs, olive oil, yoghurt, baking powder, thyme, salt and pepper → 10 sec / speed 5
- Stir in the peppers, olives and cheese → 5 sec / reverse / level 3
- Pour into the buttered tin.
- Bake for approx. 40 minutes. Leave to cool in the tin, then remove from the mould.
- Cut into pieces and serve as an aperitif.
Storage tip: keeps for 48 hours well wrapped - ideal for making ahead...
