savoury cake with feta and olives

Hello everyone,

we love the savory recipes isn't it.

here we have a delcious cake, and this is the recipe:

Ingredients:

• 200 g flour
• 3 eggs
• 100 ml milk
• 100 ml olive oil or sunflower oil
• 1 baking powder
• 150 g feta
• 75 g pitted black olives
• black pepper
• butter for the pan
• no salt (the feta and the olives are salty enough)

Preparation:

1. Preheat oven to 180 ° C
2. butter a loaf pan.
3. Cut the feta and olives in small dice
4. Flour and shake well.
5. Combine flour, baking powder and beaten eggs, a little pepper.
6. Add oil, milk and cubes of feta and olives.
7. Pour into prepared pan and bake for 45 minutes.
8. Check the cooking, then let cool a few minutes before turning out.

Serve warm or cold.

thank you for your visit

and have a nice day

tagine with olives stuffed with mince meat

Today I have prepared this tagine with olives to my little family, it's one of the most delicious tagines we can eat, although it takes time to stuff the olives with minced meat.

for the recipe you will need

chicken thighs

minced meat

pitted olives

2 cloves of garlic

1 onion

1 table spoon of tomato puree

1 bay leaf

parsley

1 carrot

1 potato (kids like this)

1 egg white 

salt, black pepper, paprika, turmeric, coriander powder + garlic (to be honest, I like to mix the spices, it always gives me a good taste, so do the spices you like)

Season the meat with salt, black pepper, chopped parsley, a head of garlic (garlic powder for me) egg white, leave aside.

Prepare a sauce, making it back from the chicken thighs in oil, add canned tomatoes, onion and garlic grated, cut the carrots into thin slices, add to the sauce, add the bay leaf, and season with salt and other spices.

cover with enough water to cook the chicken.

back to the ground meat, olives and stuff with your you have already boiled to reduce the salt.

after exhaustion of olives, train, balls of ground meat remaining

add olives and minced meat balls sauce has chicken, cook for a few minutes and enjoy yourself.

thank you for all your comments

Plum and apple tart on puff pastry

 Tarte fine aux pommes et prunes

Ingredients:

• 1 sheet puff pastry
• 2 plums
• 2 small apples
• 2 tablespoons brown sugar
• 2 tablespoons brown sugar
• 1 egg for egg wash
• a dash of confectionery or powdered sugar (for serving)

This recipe is for 1 whole sheet of puff pastry. Each package usually has 2 sheets.

1) Preheat oven to 415. Defrost 1 sheet of puff pastry for about 40 minutes until just soft. Don’t let puff pastry sheet get too warm and put it in the refrigerator if you’re not using it right away after 40 minutes of defrosting.

2) Core and peel apples, slice them thinly. Remove the pits from the plums, and slice them thinly.

3) In a bowl with apples, add 2 tablespoons brown sugar and let sliced apples sit for 5-10 minutes to get all juicy.

4) In a separate bowl, add 2 tablespoons brown sugar to sliced plums and let plums sit for 5-10 minutes to release their juices.

5) Line baking sheet with parchment paper. You don’t have to grease parchment paper.

6) Beat 1 egg in a small bowl until well blended. Brush puff pastry sheet with egg wash, especially the edges. Line apple slices and plum slices (apple slice, plum slice, apple slice, plum slice and so on) in a straight line along the puff pastry sheet. Make sure not to fill the whole space of puff pastry, so that you have extra space around the edges for puff. You should have 3 rows as shown on the photo:

7) Bake for 20 minutes until pastry puffs up along the edges. To serve, sprinkle with sifted powdered sugar.

tarte aux fraises

Tarte aux fraises et à la crème pâtissière
Salut tout le monde, un delice n'est ce pas cette magnifique tarte aux fraises, eh ben.... c'est pas moi qui les faite, c'est mon Amie la jolie talentueuse lunetoiles, et elle partage la recette avec vous, avec grand plaisir, alors vos commentaires vont...

soupe de ble concasse

Chorba
Soupe au ble vert concasse, jari bel frik, جاري bonjour tout le monde, je prépare la chorba presque 1 fois par semaine, mais j'ai remarqué, que je n'avais pas une belle photo de ce délicieux plat sur mon blog, donc je remonte mon ancienne recette, et je...