PostsSomething delicious to serve with our Regnie
July 11th, 2007 by Helen
Ideal to serve when tasting our wine with friends, or any president who might call by is my ‘cake aux olives’. Very easy to make and can leave out the olives if not your favourite things.
In the bowl of a food processor or in a large basin mix together the following ingredients:
250 gm of plain flour
1 sachet of easy bake yeast, found in all supermarkets where flour is sold
4 eggs
1 small glass of white wine, any will do, about 4 fluid oz.
1 small glass of vegetable oil, preferably sunflower, but olive oil is fine.
Some grated cheese, gruyere or any cheese at all [ about 100 plus gm.]
A handful of stoned green or black olives to your taste.
Some chopped cooked ham, a handful, [or little pieces of cooked bacon]
Mix all thoroughly except the last three ingredients. Then add the last three ingredients. If using a food processor take mixture out of bowl before adding the last three ingredients.
Pour into a lightly greased non stick loaf tin, that is big enough to hold 2 pints or 1 litre of liquid.
Bake in a medium to hot oven on middle shelf for about 40 mins, or when a skewer placed in the middle comes out clean.
Serve hot or cold in slices or in little squares, with, of course a glass of the fine ‘prince of Beaujolais’ wine, Regnie, and it will be fit for kings or queens or presidents! 
Chefs suggestion: A bowl of home-made chutney may be served along side, or a fresh green salad for a super lunch dish. This evening I cooked some chutney made from the delicious little yellow plums called mirabelle that grow at the bottom of the garden. There were hundreds of them, it took ten minutes to pick a large basket full, let me know if you would like the recipe, any plums will do or in fact any fruit chutney!
Well, I took you up on your offer to come and try your Regnié again. It was great to dine “al fresco” and I enjoyed the barbecue.We drank a Pouilly Fuissé with the hors d’oevres and the we attacked the Regnié.It was delicious! A really sound fruity flavour and that lovely rich ruby colour that you only see in BeauJolais.We tasted, we discussed it’s qualities and then of course we drank it! We found it perfect for my sausages which I insisted you burn black to remind me of my schooldays in Liverpool. Of course it is such a smooth quaffable wine that is ideally suited to the cheese which folowed.Then what next? Why of course the mirablle tarte which you had mentioned in an earlier blog. As night descended we reminisced a little and Fred teased me somewhat about my background. We enjoyed the remaining Regnié 2005 in the tranquility of the falling night admiring the bats and their acrobatic displays.SCHOCK! What is that beast that Fred has spotted movinbg across the courtyard.Voila….”c’est un hérisson!” which Fred confirmed.A lovely evening in Beaujolais.Fine wine,Fine company et une bonne table!Qu’est ce qu’on veut en plus? Merci!
Good recipe! Wine is indeed serve best with meals, and the fact that it is good for your health makes it a truly satisfying experience.