On Saturday Scotland take on France in the final clash of this year’s Six Nations. As I’m not heading to Paris I thought I would seek solace in the kitchen and cook up some Parisian inspired goodness this evening. Looking ahead to kick off I’ve found a great match snack, which will pair perfectly with a large glass of red wine. For inspiration I’ve turned to my favourite TV chef and author of The Little Paris Kitchen the kooky and adorable Rachel Khoo.
Rachel’s pistachio, goat’s cheese and prune cake is a quick and easy savoury treat which will take no time at all to bake. What’s more if you don’t have all of the ingredients you could mix and match and try some different combinations. How about goat’s cheese with dried apricots and walnuts or sundried tomato and blue cheese?
250g plain flour
15g baking powder
150g soft goat’s cheese, chopped into small pieces
80g pistachios, roughly chopped
100g prunes, roughly chopped
4 medium sized eggs
150ml olive oil
50g natural yoghurt
1 tsp of salt and pepper to season
The Baking Bit…
- Preheat the oven to 180C
- Mix the flour, baking powder, goat’s cheese, pistachios and prunes together in a bowl
- In a different bowl,whisk the eggs and then add in the oil, milk and yoghurt, plus the salt and pepper
- Add the two mixtures together and beat gently. Less is more!
- Pour the mixture into a loaf tin and bake for 30 – 40 minutes
Bonne chance Ecosse!