Try These Great Savory Quick Breads From France

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Cocktail hour is known as l’heure de l’apperitif in France or more familiarly as l’apéro. It is a popular time to have friends over and the food offerings can be anything from simply a few crackers or nuts to far more elaborate spreads, intended to fill your guests so they don’t have to run home and make dinner. Normally everything served will be finger food and cut into bite sized pieces for maximum convenience.

Savory breads, or cakes as they are called in France, are popular appetizers at these get togethers. They are usually cut into one inch or so cubes, so your guests can try a small bite without committing themselves to too much. But don’t worry they’ll be back for more.

Small bites of savory bread are a good make-ahead solution for appetizers. You should let the bread cool completely, then wrap it in plastic wrap until serving time. It will cut easily into cubes just before you are ready to serve.

If you’d like to give this nosh a try, you will find a delightful array of cake recipes to choose from . Here are a few to get you started.

Cake aux Tomates Séchées, Poivrons et Feta
Dried Tomato, Bell Pepper and Feta Cheese Bread

  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 3 eggs
  • 1/2 cup olive oil
  • 1/2 cup milk
  • 1 cup sun-dried tomatoes, drained and diced
  • 1 cup bell peppers canned in olive oil, drained and diced
  • 7 ounces feta cheese, crumbled

Mix the flour and baking powder and stir in the eggs to make a stiff dough. Stir in the olive oil and milk and mix until as smooth as possible (a vew small clumps will work their way out when you add the next ingredients.) Stir in the tomatoes, bell peppers, and feta cheese and mix until smooth.

Pour into a 10 inch non-stick loaf pan and bake at 400° F for 45 to 55 minutes.

Cool and cut into cubes.

Cake Au Saumon
Salmon Quick Bread

  • 1 1/4 cups flour
  • 2 teaspoons baking powder
  • 3 eggs
  • vegetable/garlic bouillon cube
  • 1/2 cup milk
  • 1/2 cup oil
  • juice of 1/2 lemon
  • 1/2 cup shredded gruyère or other cheese
  • 6 ounces of cooked and flaked salmon (you could use canned)
  • 1/4 teaspoon pepper

Mix the flour with the baking powder and stir in eggs to make a stiff dough.

In another microwavable bowl mix the milk, oil, bouillon cube and lemon juice and heat for 30 seconds in the microwave or just until the cube dissolves. Pour this mixture on top of the flour mixture and mix until smooth.

Stir in the cheese,salmon, and pepper and mix well. Pour batter into a 10 inch non-stick loaf pan.

Bake at 400°F for 40 minutes.

Cool and cut into cubes.

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