Small bacon and carrot breads
In French we call them "cakes", but I guess in English we call them "breads" or "loaves"? They are savoury cakes and we usually bake them with any leftovers on hand! My dear man offered me six "mini-cakes" moulds and a cookbook entitled Mini-Cakes for my birthday last year. Therefore I decided to make good use of my present. I baked six little bacon and carrot breads (the recipe comes from the book) which we ate at dinner time with a green salad.
- 2 eggs
- 70ml olive oil (I thought it was too much as the breads came out quite greasy. Maybe try and reduce the amount a bit to 50ml)
- 70ml milk
- 120g flour
- 2 tsps baking powder
- 80g grated gruyère cheese
- Salt and pepper
- 1 carrot grated
- 70g bacon diced
- Parsley chopped (I din't have any parsley, so I used chopped celery leaves instead)
Preheat the oven to 180 degrees.
Mix the eggs, olive oil and milk together.
Then add the rest: flour, baking powder, gruyère cheese, carrot, bacon and parsley with a bit of salt (the bacon is already quite salty) and pepper.
Mix well to obtain a smooth consistency.
Pour the mixture in any available mould you have (they don't have to be mini moulds).
Bake in the oven for 30 minutes or so, until the breads have risen and are golden on top.
Leave to cool down. I do prefer to eat them cold and dip them in plain yoghurt... Yummy!
Mini madeleines en folie!
