The Good Life France Magazine

The Good Life France Magazine brings you the best of France - inspirational and exclusive features, fabulous photos, mouth-watering recipes, tips, guides, ideas and much more...

Published by the award winning team at The Good Life France

1 year ago

Autumn 2022

Discover Aix, the ‘Little Paris’ of Provence, the historic region of Beaune, a land of wine and castles. Beautiful Bordeaux and Normandy. The stork villages of Alsace and the pickled-in-the-past, post-card pretty perched town of Saint-Guilhem-le-Desert. Breath-taking Lavender fields in Provence, castles in the air in Dordogne. Exquisite Villefranche-sur-Mer and Nice. Discover what’s new, the best tours, recipes, a language lesson, practical guides and much, much more…

INGREDIENTS 1 cup/200gr

INGREDIENTS 1 cup/200gr All Purpose flour 4 large eggs ¾ cup/180g cheese, grated; Gruyère, Emmental, or other strong cheese (Comté also works well) ½ cup/125ml milk ¼ cup/60ml olive oil ½ tbsp baking powder Pinch salt and pepper Flavouring Ingredients ¾ cup/180gr lardons, or chopped ham, cooked and cooled ¼ cup/60gr of pitted green olives, sliced 1 tbsp dried chives, or 2 tbsp fresh chives METHOD Preheat the oven to 180˚C/350˚F and lightly grease a ‘loaf’ or similar sized tin. Place the oil, milk and eggs in a bowl and mix thoroughly. In a separate bowl, mix the flour and baking powder, salt and pepper. Once mixed, add the chives and the grated cheese, and mix again. Next, add the cooked and cooled lardons, or chopped ham, and sliced olives to the flour mixture and combine so that everything is lightly coated in flour. Finally, add the wet mixture to the dry, and combine thoroughly – being sure not to leave any pockets of flour. Pour the mixture into the baking tin, and place into the preheated oven for 45 minutes or until the top is lightly browned, and coming away from the edges of the tin. Remove from the oven when cooked, and leave in the tin for 10-15-minutes to set before removing, allowing a further 10-15-minutes before serving. Cake Salé Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Portions: 10 by Kit Smyth Perfect for a light lunch, or a conversation-starting brunch, this Provençal classic raises glasses and eyebrows with equal ease. Who says you can’t have cake for breakfast?! Kit Smyth’s savoury cake recipe is easy to make and utterly scrumptious… 114 | The Good Life France The Good Life France | 115

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