Add a French twist to your cooking
Christine Vidal, from Made in Provence, will be sharing her secrets on how to prepare traditional Provencal dishes in the Flavours of France Theatre! Her menu will include pan fried courgettes with olives a la Provencal and a chicken dish with sundried tomatoes, olives and a balsamic condiment from the region.
In the lead up to the show, why don’t you try her tasty recipe for a sweet alternative, by mixing in an olive tapenade, sundried tomoatoes and pine nuts to create a savoury cake with a twist that serves 6-8.
200g of plain flour
100ml of olive oil
1 heaped teaspoon of baking powder
150g of grated Emmental
100g of Black Olive Tapenade
50g of Sundried tomatoes
50g of pine nuts
50g of chopped black olives (optional)
A pinch of Herbes de Provence
Freshly ground pepper
1- Pre-heat oven at 200°C (or 180°C fan assisted)
2- Mix all your ingredients together
3- Finish by adding your chopped sundried tomatoes & pine nuts
4- Pour the mixture into a silicon loaf tin (if you don’t have a silicon one, remember to butter your tin and line it with greaseproof paper).
5- Bake for approximately 1 hour and cover with foil before the end of cooking time if necessary to stop the top of your cake burning.
6- Cool and serve sliced with a mixed salad.
Visit Made in Provence at stand at L49 or see: www.madeinprovence.co.uk