A table !!!
The quatre-quarts is a classic recipe from the french repertoire. Directly translated into english it means “four-quarters”. It originated in Brittany and its name comes from the fact that it is made up of 4 ingredients in equal quantities, each representing a quarter of the cake.
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 love lemon flavoured cakes and desserts but I like them to have a really strong lemon flavour so this lemon cake is only going to be the one for you if you really appreciate the tangy fruit too!
The icing is optional as even without, the cake is very lemon-y!
The temperature for the cake is 170°C and it really needs to be no higher, as you can see from the picture my cake got slightly too done on the outside because I wanted to double up and bake it at the same time as a brown bread loaf so everything went in at 180°C – I won’t be making that mistake again!
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.
Its another loaf recipe – easy, versatile and perfect for the “goûter” I tend to use my loaf tin more than any other in the kitchen. This recipe is perfect for the autumn season as apples and walnuts are plentiful.
Well this definitely isn’t a french recipe but one that I have always made when there were a few bananas left in the fruit bowl!
This is a really versatile pastry and it adapts perfectly to both savoury and sweet recipes.
