Tuesday, March 15, 2011
French Savoury Cakes
I wrote about cutting sugar out of my diet in my last post. I'm still at it!
First I cut out all the obvious things like dried fruit and biscuits and cakes.
O Therese, honey and maple syrup are out too! (And as for wine ~ Boo hoo, I have been pretty alcohol intolerant for several years!)
I got a book out of the library about the Glycaemic Index. It told me that my diet was already Low Glycaemic (I'm a healthy wholemeal vegetarian from way back!).
The real hardship came when I cut out fresh fruit and realised that made me feel even better.
That has sent me on a hunt to work out how sweet some vegetables are. It has been quite a research challenge! I will do a post about it next because I think a lot of people will find the information interesting.
I have decided to be as sugar free as I can be for a couple of months, and maybe find some good probiotics too. Then I will add back a bit of fruit and see how I go.
(Note: My doctor has ruled out diabetes and pancreatic problems.)
So this brings me to the recipe I would like to share today.
French Savoury Cake is great with soup or stews, and I am enjoying it as a 'little something' to have with my cuppa! I have made it successfully in a loaf tin, in a tray, and this time I tried savoury cupcakes using my muffin tray and that worked perfectly too!
I will give you my basic recipe (originally from Kye at the Jamie Oliver forum).
FRENCH SAVOURY CAKE
150g SR flour (scant 1 ¼ cups) with salt and pepper sifted in large bowl
100 ml oil or melted butter
125 ml milk
Liquids in 2 cup jug, whisk then fold into flour
Fold in additions corn/olives/cheese/capsicum/sorrel/herbs etc
In oiled, lined white loaf pan
210C oven for 10 minutes then 180C 30 minutes
This time I added some finely shredded sorrel, finely chopped green olives, red capsicum, and crumbled feta. And they took about 25 minutes to cook.
Other times I have added corn kernels, chives, a variety of herbs. I have also used part cornmeal in the flour.
It is such an easy delicious mix I am glad to share it.