SAVOURY HAM N CHEESE CAKE

SAVOURY HAM N CHEESE CAKEThis savoury ham n cheese cake is delicious as a snack or  a starter. It can also be part of a main meal with some soup on the side. What is good about this cake is that it can be eaten hot or cold, and practially anytime of the day!
The ham can be substitued for sausage, or sauteed vegetables for a non meat version. I used a silicon baking tray to bake these and they came out simply superb. So…. lets get started so we can eat it too 🙂
INGREDIENTS:
300 grams of white flour
1 teaspoon of baking powder
a good pinch of salt
1/4 teaspoon of freshly ground black pepper
100 grams of chopped ham
140 grams of grated cheese (you can use a combination of grated cheese or just any cheese you fancy or have at home)
2 medium sized room temperature eggs
250 ml of warm milk, i used semi skimmed milk but you can use whole or skimmed, or even soya milk or lactose free milk
85 grams of melted butter
OPTIONAL : dried herbs such as oregano, thyme or rosemary etc etc if you like
METHOD:
Heat the oven to 180.
Beat the eggs slightly with the butter , salt, pepper and any herbs of your choice. Add the fllour and baking powder , and mix and then add the warm milk gradually till all is well mixed. Add the ham and half of the grated cheese. If you like it spicy you can even add some red chilli powder. Put it into a greased non stick square baking tin or a silicon mould. Top with the rest of the grated cheese and bake for 30 minutes till done. Cool and cut into squares and serve!
NITU DIDI TIP:
This cake can be kept for a couple of days in a covered container. Please wait till cool and then store.
The ham can be replaced with chopped sausages, or even sauteed vegetables or finely chopped canned mushrooms, corn etc.

Nitu Chugani©

 

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This entry was posted in A Piece of Cake???, Crack an egg???, Floury Matter, Low Cost, Quick Recipes and tagged , , , , , , . Bookmark the permalink.

One Response to SAVOURY HAM N CHEESE CAKE

  1. Con queso, con lo que me gusta, un pastel riquísimo.
    Besos

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