In the kitchen with chef Jennifer Blanquet of “P’tit Bouchon” in Guéret

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On the menu this afternoon: cake with olives, ham and cheese

Behind the stoves of “P’tit Bouchon”, chef Jennifer Blanquet cooks. The young woman was trained at the Bourganeuf hotel school. The restaurant has been offering traditional French cuisine since September 2021.

The ingredients of the recipe:

Simple ingredients for the recipe of our cake: ham, gruyère cheese and olives © Radio France
– Bernard Adam

For eight people:

  • 5 eggs
  • 100 g of melted butter
  • 11 g baking powder
  • 15 cl of liquid cream
  • 260 g of flour
  • 130 g of ham
  • 130 g of olives
  • 180 g of grated Emmental cheese
The chef breaks the eggs to prepare the dough
The chef breaks the eggs to prepare the dough © Radio France
– Bernard Adam

Crack the eggs into a large container. Beat them, then add the flour, salt, pepper, baking powder and liquid cream.

In the kitchen of the “P’tit Bouchon”, we work with products in a short circuit

Jennifer adds the olives, ham cubes and cheese to the dough
Jennifer adds the olives, ham cubes and cheese to the dough © Radio France
– Bernard Adam

Add the ham cubes and the pitted olives and the grated Emmental cheese to your preparation.. Then, line a mold and invert all the preparation. Put in the oven for about 45 minutes at thermostat 6/7 (180° – 210°).

The cake with olives, ham and cheese is ready
The cake with olives, ham and cheese is ready © Radio France
– Bernard Adam

Serve the cake warm with a salad. At table !

The little cap

Le P’tit Bouchon is open every lunchtime from Monday to Sunday and Thursday, Friday and Saturday evenings. Making reservations is recommended !

Tel: 05 44 30 33 04

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