COOKING WITH CORINNE

Preparation : 20mn Baking time : 40mn INGREDIENTS (8 serving) 150g natural canned tuna, drained 100g green olives "picholine" or "lucques" 75g grated emmenthal cheese 100g all-purpose flour 10g baking powder3 eggs medium size 100g milk at room temperature 100g olive oil 1 Roma diced tomatoe Salt, ground pepper A pinch of Cajun mix A pinch of Espelette ground red pepper Butter to grease the mould DIRECTIONS Preheat oven at 210°C (420°F). In the bowl of your Kitchen Aid, combine flour and baking powder. Add eggs and mix. Add milk and olive oil then. Mix until you get a smooth mixture. Incorporate chopped olives (without pits), drained tuna in small pieces, diced tomatoe, and gratted cheese. Season. Grease your cake mould with room temperatured butter. Pour mixture. Bake for 40mn on medium rack. Wait until cold before slicing and serving. This savory cake is great for picnics or summer lunches and dinners accompanied with m

Preparation : 1 hour Cooking time : 25 min INGREDIENTS (6 serving) 300g all-purpose flour 110g unsalted butter 5 eggs medium-size 150g icing sugar granulated sugar 1 liter milk 1/2 tbsp fresh yeast 2 vanilla pods salt DIRECTIONS Brioche Thin the yeast in a half-cup of tepid water, add 100g of flour and combine.  Cover the bowl with a cloth and leave about 2hrs at room temperature. Dough will double in volume.  Put 200g flour on the work surface in a ring.  Add 50g of icing sugar, 60g of softened butter, 2 eggs and a pinch of salt.  Knead the mixture thoroughly, slowly adding in the yeast-flour mixture. Roll the dough into a ball, put in a baking bowl, cover with a cloth and reserve for 2 more hours.  Roll the dough out evenly. Cut into a circle and press the rolled dough into the bottom of a buttered baking tin.  Brush the dough with a beaten yolk, and sprinkle granulated sugar. (Save the egg white for later.)  Bake at 350°F (180°C) for 25 minutes. Cre