Cake salé (savory cake) is easy to make and extremely versatile (you can experiment endlessly with different types of cheeses, meats, herbs and condiments). A good cake salé is lovely as lunch or a light dinner with soup and a salad. I also like to serve it as a late afternoon apéro in the company of a fruity, rosé Crémant de Bougogne.
Though the cake is best eaten on the day it is made, it does freeze well.
Cake with Olives, Goat Cheese & Piment d’Espelette
- 100g whole wheat flour
- 100g all-purpose flour
- 1 tbsp baking powder
- 1 ½ tsp piment d’Espelette
- 3 medium eggs
- 150ml milk
- 4 tbsps extra virgin olive oil
- 150g soft goat cheese, in small chunks
- 100g kalamata olives, whole
- 1 ½ tbsps chives, chopped
- salt (preferably fleur de sel) and freshly-cracked pepper
Preheat the oven to 180°C and line a 26 x 11 cm cake tin with baking paper. In a large bowl, mix the two flours with the baking powder. Add the piment d’Espelette and mix again. Make a well in the center of the mixture and crack in the eggs. Pour in the milk and oil, and whisk gently, just until combined. Using a spatula, fold in the goat’s cheese, olives and chives. Pour the batter into the prepared cake tin and bake for approximately 40-45 minutes. Allow to cool before serving. Delicious with a green salad and a mustardy vinaigrette
Today’s recipe is something I quickly made yesterday because I had no intention of hanging out in the kitchen for too long — it was HOT! The temps are passing the 30s here in the Netherlands, and as much as I love warm weather, I am not a fan of cooking elaborate meals in the heat (with the exception of a roast chicken once in a while, but how elaborate is that?).
It was late in the afternoon, and I had no idea what to serve for dinner, so I made a quick dash to my local supermarket. When I spotted two thick, beautifu smoked salmon fillets, I immediately knew what I would make — salmon tartare! A light, refreshing dish with tons of flavor! With a salad, some bread and a cold soup (I’ll be posting the recipe here tomorrow), it was the perfect dinner to end a steamy summer day! PS: I used ring molds to serve the tartare, but you can also serve it with toast or little boats made from Belgian endive. Enjoy!
Smoked Salmon Tartare
- juice of 1 small lemon
- 1 ½ tbsps good olive oil
- ½ tsp Dijon mustard
- 3 tbsps chopped chives
- fleur de sel
- freshly cracked pepper
- ¼ cucumber, finely diced
- 400g smoked salmon fillets, diced
- crème fraîche, thinly sliced lemon & microgreens, to serve
In a medium bowl, whisk the lemon juice, olive oil and salt and pepper to make a vinaigrette. Stir in the chopped chives, cucumber and salmon. Mix well and refrigerate for at least an hour. When ready to serve, use a ring mold to form the individual tartares. Top each one with a little crème fraîche and garnish with lemon, a scattering of microgreens and a good grinding of pepper.