Le cake salé est simple à réaliser, et peut se décliner en une multitude de saveurs - excellent pour utiliser des petits restes de légumes, fromages et de viandes.

Délicieux servi au goûter, à l'apéro ou pour un petit déjeuner rapide !




Ingrédients (pour un moule standard carré de 8 pouces) :
3 œufs
150 g de farine
10 g de poudre à pâte
80 ml d'huile végétale (ou remplacer un 20ml par de l'huile d'olive pour agrémenter certaines saveurs)
125 ml de lait
sel et poivre au goût (mais attention au sel, car il faut doser avec la teneur en sel des condiments)

Condiments au choix : exemple, zucchini-oignons caramélisés-cheddar blanc, ou lardons-poireaux-gruyère, ou champignons-tomates séchées-chèvre. Quantité : à peu près un tiers de tasse de chaque ou selon votre préférence.

Méthode :
1. Chemiser le moule (beurre & farine) et préchauffer le four à 350F.
2. Faire cuire les condiments qui le nécessitent (ex. lardons, champignons, oignons caramélisés, la plupart des légumes, etc.) et les laisser refroidir.
3. Dans un grand bol, mélanger la farine, la poudre à pâte et le poivre/sel.
4. Incorporer les œufs un à la fois et ensuite l'huile.
5. Incorporer le lait et bien mélanger le tout.
6. Ajouter les condiments voulus, ainsi que le fromage râpé s'il y a lieu, et ajuster le sel/poivre/épices.
7. Couler dans votre moule et faire cuire environ 25-30 minutes, ou jusqu'à ce que la croûte soit bien dorée et que la pointe d'un cure-dents ressorte propre du centre du cake.
8. Laisser tiédir 15 minutes avant de démouler et de trancher le cake.

There is absolutely no comparison to be made between handmade and commercial mayonnaise, and not a week goes by that there isn't some new experimental version of it in my fridge. Contrary to my mayo-is-splitting-blender experiences growing up, I've discovered it's quite simple to make mayo by hand as long as you have a few key tools and ingredients, and just a little paaaatience...

Yield: varies on size of egg yolk to oil ratio, but about 3/4 cup.
Tools: a whisk (I use a silicone covered one which I love for this), and a stainless steel bowl

Ingredients: (should all be room temperature for the best emulsification results)
1 egg yolk
1 tsp. dijon mustard
1-2 tsp. white wine vinegar (and/or lemon juice)
pinch salt, pinch white pepper
175-200ml good quality vegetable-based oil, include 10-15ml olive oil in total amount if desired
(A medium-sized yolk has the capacity to emulsify about 180ml of oil, hence the variance above)
Optional: herbs, spices, sun-dried tomatoes, lime zest, etc.

Method:
1. Whisk egg yolk in a bowl, with dijon, vinegar, salt, pepper and a bit of lemon juice, if using, until well blended and frothy. If using powdered spice (curry, mustard powder), also add them now.
2. Place your bowl on a non-slip surface (a moist towel), or better yet, use the cook's trick: place your bowl in the rim of a slightly smaller saucepan or pot, with a kitchen towel in between. You want to have both hands free to be able to simultaneously whisk and pour the oil without having to stop to grab onto your whizzing bowl.
3. Pour the oil in a thin stream (almost a dribble) while constantly whisking; keep doing so until your mixture starts to thicken and take on that mayo consistency. Once your ingredients are well-emulsified, you may start to pour the oil a little faster until the desired consistency is achieved.
4. Add finely chopped fresh ingredients as desired (basil leaves and sun-dried tomatoes, capers and olives, etc.) and season to taste (add lemon juice, pepper, salt).

Notes on the oil:
Be sure to use the best possible oil as it makes a huge difference in the taste; peanut oil tastes the most neutral, but is more expensive than canola or sunflower, although there's not a huge difference in price if you buy organic/first-press types. Mayo made with 100% olive oil is too strong for my taste, so I generally just use a bit to enhance the overall flavour.