Savoury cake with Kasseri cheese and herbs
Very tasty snack for the school, the picnic or the office or for those lazy Sunday morning breakfasts. It can also be served as a light meal along with a green salad and a few dollops of Greek yoghurt. Easy to prepare with simple ingredients, it will make your day!
Ingredients (for 6-8 portions):
1½ tea-cup of all-purpose flour
4 eggs
2 tea-cups of Greek Kasseri cheese, grated (or mild English yellow cheddar)
4 tbsp of olive oil
1/2 a bunch of fresh spearmint, only the leaves finely chopped (or 1 tbsp of dried, ground)
1 tsp of dried oregano, ground
1 pinch of ground nutmeg
1 pinch of salt
1 pinch of black pepper
5-6 sundried tomatoes, finely chopped (from a jar in oil)
1 sachet of baking powder
100ml of full fat fresh milk
Method:
Preheat the oven to 180° C and place the rack at the lowest position of the oven. Lightly grease the bottom and the sides of a long loaf or cake tin (I prefer the non-stick ones).
In a small bowl mix together the flour with the baking powder.
In a large bowl beat with a whisk the eggs with the milk and the oil until they are well blended. Add the cheese, the herbs, the nutmeg, the tomatoes, salt and pepper and mix well with your hand.
In the end add the flour/baking powder mixture and mix until the ingredients come together. The mixture should be thick, resembling that of a classic sweet cake.
Empty the mixture into the tin and put in the oven. Bake for about 40 minutes. Check the cake out with the classic method of inverting a knife in the middle of it – if it comes out clear and dry then it is ready. Otherwise, bake for a few more minutes and try again.
Take out of the oven and leave the cake to stand in the tin for a few minutes. Turn out onto a plate and serve cut in slices. This type of cake can be served even cold but it is always tastier if it is still lukewarm.
Recipe of Angelos Rentoulas,
from "Gastronomos" magazine of "KATHIMERINI" newspaper
Ingredients (for 6-8 portions):
1½ tea-cup of all-purpose flour
4 eggs
2 tea-cups of Greek Kasseri cheese, grated (or mild English yellow cheddar)
4 tbsp of olive oil
1/2 a bunch of fresh spearmint, only the leaves finely chopped (or 1 tbsp of dried, ground)
1 tsp of dried oregano, ground
1 pinch of ground nutmeg
1 pinch of salt
1 pinch of black pepper
5-6 sundried tomatoes, finely chopped (from a jar in oil)
1 sachet of baking powder
100ml of full fat fresh milk
Method:
Preheat the oven to 180° C and place the rack at the lowest position of the oven. Lightly grease the bottom and the sides of a long loaf or cake tin (I prefer the non-stick ones).
In a small bowl mix together the flour with the baking powder.
In a large bowl beat with a whisk the eggs with the milk and the oil until they are well blended. Add the cheese, the herbs, the nutmeg, the tomatoes, salt and pepper and mix well with your hand.
In the end add the flour/baking powder mixture and mix until the ingredients come together. The mixture should be thick, resembling that of a classic sweet cake.
Empty the mixture into the tin and put in the oven. Bake for about 40 minutes. Check the cake out with the classic method of inverting a knife in the middle of it – if it comes out clear and dry then it is ready. Otherwise, bake for a few more minutes and try again.
Take out of the oven and leave the cake to stand in the tin for a few minutes. Turn out onto a plate and serve cut in slices. This type of cake can be served even cold but it is always tastier if it is still lukewarm.
Amateur Cook Professional Eater
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