Savory cake: Roquefort, cheddar and olives

What’s going on in Pauline-Cuisine ?

Since I moved to this new flat, I am enjoying my new kitchen and I spent more time cooking rather than sharing my recipes. On top of that, I love receiving people and I challenge myself to be more creative for the aperitif offer. In fact, I usually describe myself as a sweet tooth, so I usually have a lot of ideas for dessert and I keep keeping the same set of aperitif such as smoked salmon verrine, smoked salmon canapé

Last weekend, I decided to have a look at all the cooking books that I have and tried to create a new recipe with ingredients that I had on the fridge. I decided to go ahead with a savory cake: Roquefort, olives and cheddar. I know that usually my guest like savory cakes and they are great alternative to the usually crisps. On top of that, you can store easily the savory cake for 3 or 4 days in a plastic box.

In order to create a more aperitif version of this savory cake with Roquefort, olives and cheddar, I decided to use a mould that I received quite a while ago. I found it when I tidied up the drawer where I put all the moulds.

I let you try this new recipe: savory cake with Roquefort, cheddar and olives; which can be served as an aperitif or as a main course with a salad.

Have a nice week.

Savory cake: chorizo, olives and dried tomatoes

What’s going on in Pauline's Cuisine ?

With this changing weather is really hard to cook something that fits with our mood. The salad can be disappointed with a rainy weather and a hot dish really not appropriate when the sun shines. So this week, I wanted to find a recipe that can fit for every day. I decided to go ahead with a savory cake. It has been a while that I have not taken the time to cook one of them because my last trial was not a great success, it was too oily. This week I will share with you a new recipe of savory cake with chorizo, olives and dried tomatoes.

Last week, I went to my favorite grocery shop, a big one that is located in the centre of the new Business centre: Canary Wharf. This particular shop is the flag shop of the brand, so everything is perfect and you have a lot different counters for bread, meat, charcuterie, cheese… everything is done for “helping” you to buy. As I was buying some charcuterie in order to prepare a cheese dinner, the chorizo was on sale. Usually I don’t like chorizo but this time, due to the attractive windows, I decided to buy chorizo. Back home, I had a quick look at my various cooking magazine in order to find a way to cook it in a savory cake. I found a recipe with chorizo and olives. As I bought some dried tomatoes, I decided to amend largely the recipe and added dried tomatoes in the savory cake and in order to maximize the flavor I added dried tomato oil. The cake was delicious. The taste of the chorizo was not too strong and the cake was perfectly balanced at the oil level.

This recipe of savory cake with chorizo, olives and dried tomatoes is a "must have" for your aperitif and your lunch box. You can eat it warm or cold. Don’t hesitate to give a trial this weekend. Still hesitating, need one more word for trying: the savory cake can be frozen easily and keeping all the flavor when you defrost it, is not it perfect?

Savory cake: Turkey, cheddar and fresh mushrooms

What’s going on in Pauline-Cuisine?

This week, I would like to share with you another recipe that could fit as a lunch box or main course, even as a starter for welcoming your guests. I will give you the recipe of a delicious savory cake with turkey, cheddar and fresh mushrooms.

Last weekend, I was thinking about my lunch box timetable and I was quite fed up of my weekly quiche. Even if I have a large variety of quiches and dough for quiches, I wanted something different. I was thinking of an alternative when I just thought about a dish that I like to cook when I was student or when I organized finger food diner in Paris for my friends. This savory cake is easy to do, hard to fail and it always makes a good impression. The original recipe was made with Italian ham and white wine but as I am not really keen in using alcohol, I decided to amend the recipe. Moreover, I replaced the Italian ham with turkey as the Italian ham is quite hard to slice in the cake. When I made the recipe I was a little bit worried about the size of the Turkey bits, I didn’t want them too big because it will be hard to eat as a savory cake is quite compact, I decided to make small square pieces and it works really well. The cake was airy and it was really tasty.

I encourage you to bake this delicious savory cake with turkey, cheddar and mushrooms as it is really tasty for your lunch break and easy to prepare. Don’t hesitate to comment the recipe.

Have a nice week and see you next week.