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Feta cheese, pesto and pine nut plum- cake.

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Feta cheese, pesto and pine nut plum- cake.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Sift flour and baking powder, set aside. In a bowl whisk eggs, oil and milk with Parmesan. Agg this mixture to flour avoiding lumps.
  2. Add feta cubes, half the pine nuts ( you can toast them a little in a pan before if you like) and spoonfuls of pesto. Do not overmix as pesto must creates blots.
  3. Pour everything in a plum- cake pan, add the rest of pine nuts on top and bake for 25- 30 minutes in already hot oven at 356°F. Wait until cold before slicing it.
Recipe Notes

You can freeze this plum- cake, just few minutes in the oven after defrosting to have it as good as fresh.

Greek style stuffed eggplants.

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Greek style stuffed eggplants.
Instructions
  1. Cut eggplants in half on the long side, empty them with a knife or a spoon.
  2. Dice the pulp and sautee it in a pan with oil and garlic then adjust salt and pepper.
  3. Put pulp in a bowl with crumbled feta, breadcrumbs and pine nuts slightly roasted in a pan, mix well.
  4. Stuff the eggplant's halves, pour a little oil then bake at 356°F for about 20 minutes.