This is a cookbook I picked up on the spur of the moment at a Provence food fair in Arles. Intrigued by the title "The Cuisine of B&B's in Provence" I was curious to see what people who most of the time are not trained chefs prepare for their guests. To cut a long story short: I wish we had more restaurants around here that would cook like these hosts do! Delicious Provençal dishes like Soupe au Pistou, Zucchini Flowers filled with Basil, Lamb Carpaccio, Fougasse, Tellines à la Carmaguaise, Brandade de Morue, a traditional Daube or a truffled Brie make the most of our regional produce and specialities. Looking for an apéritif offering I decided on the recipe for "Cake aux tomates confits, aux capres et au basilic" - what you and I would call a savory loaf or a bread in France is inexplicably called a cake. This is a recipe from the table of Mas Silazac near Draguignan in the Var, which is run be Anne et Bruno Cazalis.
A Cake, not a Bread
You need 200 g of semi dried tomatoes (tomates confites), 200 g flour, 3 eggs, 15 g baking powder, 10 cl milk, 100 g grated Gruyère cheese, 50 g capers, 2 handful of chopped basil, 10 cl olive oil , salt and pepper.
Mix all ingredients except for the tomatoes, capers and basil into a smooth dough. Add the rest of the ingredients and fill into a buttered and floured loaf tin. Bake for 45 minutes at 180C/350F
A recipe that couldn't be simpler or more delicious. I cut the slices into four parts - moist and savoury finger food that was devoured by my guests. To be repeated.
Semi dried Tomatoes, Capers and Basil are the Key Ingredients
what a great book! i would love to make that bread!
ReplyDeleteIt looks yummy. I am always looking for new recipes to make for when we have get togethers for Aperitif. Thanks for sharing. The cover looks familiar to me so I wonder if I have the book or I picked it up in a librairie in Provence to thumb through but didn't buy because Shirley said "you have too many cookbooks." Have a great day.
ReplyDeleteThis looks wonderful! Those semi-dried tomatoes sound perfect...still moist yet more concentrated in flavor, I have to try this!
ReplyDeletethis looks great, the 3 key ingredients would be interesting in an apero 'cake', it is must try for sure...(la poste a bien marché :-) )
ReplyDeleteOh....I don't care much about the name, cake or bread, I could be careless. I think something so pretty and gorgeous should just be called delicious! ;)
ReplyDeleteLooks so delicious, and I love savory cakes (no breads!! :)I need a glass of cay next to it, look forward to trying it out, thanks for sharing : )
ReplyDeleteThis looks brilliant to me. Have a good day Diane
ReplyDelete