Bacon and Cheese Savoury Cake

Published: 1 May 2012 Last Updated: 10 April 2018

A delicious Bacon and Cheese Savoury Cake, or a no-yeast savoury bread, which is perfect for serving alongside soups or on picnics. Delicious served warm or cold.

I love savoury cakes and this particular recipe is a firm favourite of mine.

Given my New Year’s resolution to cook more vegetarian food, this has frequently been in the form of vegetable soups. After several days of eating rich food like Swedish Meatballs or Boeuf Bourguignon with Baguette Dumplings, a simple and soothing bowl of soup is a great way to restore the body’s balance.

But those who know me will know that I can’t just simply sit down to a mere bowl of soup for dinner. Maybe as a starter, but for a complete meal, I need something a bit more. Some bread on the side is a must, and this Rustic Bacon & Cheddar Bread is a quick and simple way to bulk up a meal.

Croque Madame Muffins

Published: 19 April 2012 Last Updated: 14 July 2018

Here is another fabulous recipe from Rachel Khoo with her take on the French classic, a Croque Madame. Most people would be familiar with a Croque Monsieur which is a toasted cheese and ham sandwich, commonly served in most French bistros for lunch or as a light snack. For a more decadent treat, the Croque Monsieur is also sometimes coated with a béchamel sauce and baked in the oven until the sauce is golden and bubbling.

A Croque Madame, on the other hand, has the addition of an egg.

Rachel Khoo’s version is to make them in a muffin tin, producing gorgeous little snack-sized savoury treats which would be perfect at breakfast, brunch or lunch.

Chilli, Cheese & Rosemary Polenta with Tomato Sauce

Published: 16 February 2012 Last Updated: 24 February 2019

Vegetarian Quick

Due to hubby’s request to eat more vegetarian meals this year, I saw no reason to not buy the latest book from Hugh Fearnley-Whittingstall of the River Cottage fame, Veg Everyday. The book is dedicated to eating vegetarian meals, though it is not written by a vegetarian – an important distinction in my mind because it means there are no spooky and holistic ingredients which would otherwise make vegetarian cooking too much of an effort for a carnivore like me.

One recipe which instantly called out to me was the Chilli, Cheese and Rosemary Polenta with Tomato Sauce. There was something very nursery about this recipe. Plus I had some polenta in the pantry which had just passed its expiry date …

My first introduction to polenta was at the canteen at work. And before you recoil in shock, I should mention that Swiss canteens happen to be quite highly regarded in the culinary world. In fact, the canteens at several companies here even compete with one another in the same way that high-end restaurants do. One of my colleagues regularly uses the quality of the canteen meals as the bar for comparisons when he is dining out at restaurants. The canteen at our rival company has even published a cookbook – on fine dining. Pretty top notch.

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