I love hosting little dinners or small gatherings where we sit, laugh, listen to music, drink, eat and talk. I also love this rather famous hashtag: #FMyLife. What do these two things have to do with one another? Well, last week they met…..
For the first time I organized a drink/appetizer thing that got a little out of hand. Meaning, there were way more people coming then I though since I had kind of counted on half of the invitee list being on holiday.. NOT! Is that bad? No! The more the merrier!! However, after a 5 week unique dry spell (like, my lawn is yellow) the heavens decided it was time to turn the sprinklers on. You see? #FMyLife
Needless to say, people were sitting inside on patio furniture, children’s furniture, on the floor and basically everywhere possible as long as it was not outside. My house was simply too small! We did have a blast though!! 20 kids between the ages of 1 and 10 enjoyed hotdogs and ice-cream while at the adult section there where many appetizers going around. And you know what? No complaints were registered. In fact, I have the coolest friends since before anybody left, the house was cleaned, the dishes washed and all was back in order. Awesome!
Mini Appetizer Cakes
125 ml (1/2 cup) heavy cream
60 gr (1 cup) of Comté cheese or Suisse cheese
150 gr (1 cup) of flour
75 ml (1/4 cup) olive oil
1 tsps. of raising agent
Grounded black pepper
100 gr (3/4 cup) feta cheese
6 Tbsps. of chopped sun dried tomatoes
Break the eggs in a bowl and beat into an omelet. Spoon by spoon, add the flour, the raising agent and the pepper while stirring until obtaining a smooth mixture. Pour in the heavy cream and the olive oil and continue to whisk. Lastly, add the cheese, give it a last stir and let it rest in the refrigerator for approx. 30 minutes.
Pre heat the oven at 180°C (350 F). Take the cake mix out of the refrigerator and add the feta cheese and the tomatoes Gently, with a spoon, fold them into the batter.
For this appetizer I used silicon madeleine and financiers molds (French cookies, basically) that I battered with some olive oil. Pour in the batter but leave about one pinky size of space under the rim. Place in the oven for about 20 minutes. Let them cool on a rack. Ofcourse, you can use any form you like!
If you want to make a whole cake bake for at least 45 minutes. Verify by putting a knife in the middle of the cake. It should be dry when you pull it out.
These are great as an appetizer and can be made in advance which is always good. They can be stored 4 to 5 days in an airtight container.