Madeleines are one of France’s favourite small cakes. In this recipe I’ve used a madeleine tin to make savoury bites for an aperitif – perfect size to eat with drinks and a little surprising for guests to see madeleines cakes that are actually savoury!
This is another savoury loaf (or cake as they say in french!) which is perfect as an aperitif or finger food for a buffet. Personally I prefer the ham and olive loaf, the recipe for which you can find here, but this is a good alternative if you are cooking for someone who doesn’t like olives 😉
I was trying to think of a suitable name in english for this dish but couldn’t so I just stuck to the french one. Endives are mostly called chicory in english but are also called endives too. A gratin means when a dish is topped with a golden crust, often using cheese or breadcrumbs by baking or cooking in the oven with an overhead grill.
A breton galette is a large, thin pancake from the Brittany region made with buckwheat flour, usually with a savoury filling – also known in France as a “galette complète” (or complete galette). Here in France you can buy ready-made galettes to which you can add your filling but you can also make your own easily enough.
Yes I know that the name cake will usually conjure up images of something sweet with a cup of tea but in France the word ‘cake’ really refers to the loaf form, be that savoury or sweet. This is one of my staple recipes – great as an aperitif or as a light meal with some salad. There are lots of variants to the basic ingredients which I will share in the upcoming months.