On popular demand: my foolproof TCND (um nope, not really, just Flemish) ham, beer and mustard savory cake
Because @sop123456778 asked me today if I had, after all, another recipe to share, and before I'll get home to my real kitchen and my real crockery and my scrumptious Torta Caprese I do bake every single Christmas, here goes another domestic gem. This time, I thought a savory recipe will do nicely. And a seasonal one, much loved and immediately devoured in my home.
Variations are endless with this one and even rotisserie chicken can be nicely recycled this way. I chose the Flemish one, because you know, TCND, huh?
You will need: 3 eggs (at room temperature - always!), 3/4 cup (150 grams) flour, 1 sachet (2 ¼ teaspoons) dry yeast, 1/4 cup (50 ml) EVOO (extra virgin olive oil), 1/2 cup (100 ml) full fat milk, 1/4 cup (50 ml) blonde beer (I'd suggest Bud Light, not Miller), 1 cup (100 grams) grated Scottish Cheddar (the stronger, the better, if you want), 1 cup (150 grams) diced smoked ham/jambon/jamón cocido (not Iberico, Serrano, lomo, etc!). Finally, 1 Tablespoon wholegrain mustard -and on this point, I insist: not Colman's and certainly not the yellow American horror. This, if you can, would be perfect:
Preheat the oven at 350 Fahrenheit (180 Celsius).
In a big bowl, whisk the eggs together with the flour and the yeast. Il will cling to your whisk, but don't despair. Add the EVOO, pouring slowly and mixing non stop, then the milk (same way), then the beer (same). You should get a sort of thin, crepe dough consistency, which is perfect. Throw in the grated cheddar, then the ham, then the mustard, mixing well after each batch. Dust with a pinch of salt.
Pour into a rectangular loaf tin (three drops olive oil and then dusted with a bit of flour or a sling of parchment paper would make sure your cake won't stick). Add more grated cheddar on top and be brave and liberal with it. Cheese is life.
Bake for 45 minutes, or until golden brown and the proverbial toothpick in the center comes out completely clean. Transfer immediately on a wire, let cool completely, cut and eat and be merry.
It should look like this, more or less:
