Goat Cheese, Olive and Pistachio Cake

How about a savory cake today?  I know I know it sounds weird, but you have to give it a try. It is fantastic. Just imagine a slice of  soft crumbly bread with all these great ingredients. I know ... delicious.

Have you seen the Little Paris Kitchen with Rachel Khoo? I love that show.

I watched one of her shows and I knew I have to try her recipe. She made a Cheese,pistachio and prune cake. You have to watch this episode it's only 4 minutes. You will fall in live with her and her adorable kitchen.  

 

I knew I don’t want the sweet and savoury cake so I adapted her recipe. It is perfection …. Hmmmm

I made a goat cheese, olive and pistachio cake.

 

 

The cheese I used is a mild semi hard goat cheese called Snofisk. I loved the texture; it is a little chewy so the cake was really interesting: moist and crumbly cake, chewy cheese, crunchy pistachios and creamy olives… heaven.

It is to die for.  Perfect at room temperature with yogurt or a glass of kefir.

 

Ingredients:

2 cups flour

1 tablespoon baking powder

4 oz soft goat’s cheese, cut into small pieces (I used Snofrisk)
1/3 cup pistachios – raw unsalted
1/2 cup dried pitted olives, chopped – I used Cerignola olives
4 eggs
2/3 cup olive oil
1/2 cup milk
4 tablespoons plain yogurt
1 teaspoon salt
1/4 teaspoon black pepper

 

Directions:

Preheat the oven to 350F.

Line a loaf pan with baking paper.

Mix the flour, baking powder, goat’s cheese, pistachios and olives in a bowl.

Using a hand mixer, whisk the eggs until fluffy and pale. Gradually add  oil, milk and yogurt. Add salt and black pepper.

Lightly fold the flour mixture into the egg mixture without overbeating.

Pour the batter into the prepared loaf pan.

Bake for 30-40 minutes (when cooked a toothpick inserted in the center will come out clean.)

Leave to cool in the pan.

 

Tags: goat cheese, olive and pistachio cake recipe, savoury cake recipe

French Bread

Today is World Bread Day. This is the 5th Annual World Bread Day. Click here to read more about this event.

I invite you to talk about bread, to bake a bread, to eat a slice of bread.

If you baked a loaf of bread today, october 16, please leave a comment and put a link with your bread recipe on my blog. Let's show the world how much we love bread.

I bought a nonstick baguette pan and I decided to bake French Bread. I used my bread machine to knead the dough and I baked the baguettes in the oven. Here is the recipe I used from the instruction manual of my Welbilt bread machine. It was so good with a crunchy crust, soft inside..... and it was gone within minutes of being pulled from the oven.

Ingredients:

Dough:

1 cup + 2 tablespoon water

1 teaspoon salt

2 teaspoons sugar

3 cups bread flour

2 teaspoons active dry yeast

Glaze:

1 egg white

2 teaspoons sesame seeds, toasted (optional)

Place ingredients in bread machine in the order listed. All ingredients must be at room temperature.

Start machine on dough setting.

When dough cycle is complete, remove it with floured hands and place it on floured surface.

Let it rest for 5 minutes and then cut in half.

Take each half of dough and roll to make a loaf about 12 inches long in the shape of French bread.

Place on greased baking sheet and glaze each baguette with egg white.
Slash 5 times diagonally with a very sharp knife or a pair of scissors.

Place in a warm place and let rise until doubled in size, about 1 hour.

Preheat oven to 400°.

Glaze uslashed portions again with egg white.

Bake on the middle rack for 20 to 25 minutes or until golden brown.

Remove baked loaves to wire racks to cool.

Tags: French Bread recipe, French Bread kneaded in machine baked in the oven, French Bread recipes, French Bread recipes with photos, French Bread recipe with pictures

Flax Seed Bread

Ingredients:

400 g all-purpose flour
100 g whole wheat flour
300 g warm water
150 g flax seed
2 teaspoon yeast
2 teaspoon salt
2 teaspoon sugar


Directions:

White Bread

Miss the smell of home made bread? If you love crunchy crispy crust bread try this recipe.

Ingredients:

700 g all-purpose flour
350 g warm water
1 tablespoon vegetable oil

25 g yeast

1 teaspoon salt
1 teaspoon sugar


Directions:

Quick and Easy Bread

Ingredients:

400 gr flour
225 gr warm water
4 tablespoon vegetable oil

1 package active dry yeast

1 teaspoon salt
1 teaspoon sugar

Directions:

Tepertos Pogacsa – Biscuits with bacon

Ingredients:
500 g all-purpose flour
30 g fresh yeast or 7 g instant yeast
200-300 g buttermilk or yoghurt (or half yoghurt half sour cream)
salt and freshly ground pepper
300-350 g bacon, fried, crisp, chopped in a blender
2 eggs

Directions:

This is very popular treat in Hungary and Eastern Europe. The authentic recipe for pogacsa requires a little " roll and fold"so they turn out lighter with a lot of layers like a pastry dough.

Here is a quick and easy recipe for "Tepertos Pogacsa".

Cook the bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned which takes about 10 minutes.

Drain the bacon slices on a paper towel lined plate.

Put in a blender and mix until creamy. Stir in one teaspoon of salt and pepper to taste. If the bacon  is very salty don’t add extra salt.

Mix the buttermilk with yeast in a small bowl.

In a large bowl put the flour, bacon, add in 1 egg (slightly beaten) and a teaspoon of salt. Add in the yeast and buttermilk mixture and knead until you can form a ball. This takes about 3-5 minutes. Add more buttermilk or flour as needed to form the dough into a soft, but not sticky, ball.

Cover it with plastic wrap and let it rest for 1 hour.

Roll out the dough with a rolling pin. The dough should be about 1 inch thick. Score the top with a sharp knife.
With a round cutter (2 inch in diameter) cut the dough, and put the biscuits on an oiled baking parchment paper. Arrange them on a tray about 3 inches apart.
Beat 1 egg and brush biscuits with it.
Let the biscuits rest for 30 minutes on the baking sheet.

Preheat oven to 425F.

Beat an egg and brush the top with it. Bake them until golden brown, about 15-20 minutes.

Serve warm. Cover with plastic wrap when they are room temperature so they don’t dry.

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