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Bayonne ham and Olive Madeleines

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SavouryMadeleines

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 recipe uses jambon cru, which means cured ham. You can use one of several types of cured ham – parma ham from Italy, Serrano ham form Spain etc. Obviously being in France I alway use Bayonne ham!

Ingredients :

  • 3 eggs
  • 150g self-raising flour
  • 10cl sunflower oil
  • 12.5cl hot milk
  • 100g grated gruyere (or cheddar or any hard cheese you fancy!)
  • 175g cured ham
  • 75g green olives
  • Salt and Pepper

Method :

  1. Pre-heat oven to 180°C
  2. Slice ham and olives
  3. In a large bowl beat the eggs with the flour, salt and pepper
  4. Slowly add the oil and the hot milk, mixing all the time with a whisk
  5. Add the grated cheese, ham and olives
  6. Spoon the mixture into a madeleine tin and cook for 15 minutes

HamMadeleines

 

 



Bacon and Olive Loaf or “Cake aux Olives”

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cake-jambon-olives-010m

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.

 

Ingredients :

  • 3 eggs
  • 150g flour
  • 1 heaped teaspoon of baking powder
  • 10cl sunflower oil
  • 12.5cl hot milk
  • 100g grated gruyere (or cheddar or any hard cheese you fancy!)
  • 200g of cooked bacon or ham or lardons etc
  • 75g green olives
  • Salt and Pepper

Method :

  1. Pre-heat oven to 180°C
  2. Chop bacon/ham and olives
  3. In a large bowl beat the eggs with the flour, baking powder, salt and pepper
  4. Slowly add the oil and the hot milk, mixing all the time with a whisk
  5. Add the grated cheese and then the bacon/ham and olives
  6. Pour the mixture into a loaf tin and cook for 45 minutes

 

 

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