Monday, September 9, 2013

Chorizo bread (cake au chorizo).

I bought a chorizo, recently, just like that.
Because I have no fear.
Because he was gorgeous, red like this, in the supermarket, calling me "buy me, please, buy me" and I can't resist to a hot spanish !
Because it reminds me another "french blackfeet" sausages, called "soubressade", that I just adore.
Because I absolutely wanted to cook it and I didn't know how !

First, a very important thing.
In France, where I live, which is close to Italy, a lot of people make the mistake to pronounce it "Cko-rizo".
Because, in Italian, "CH" get pronounced "CK".
But it's a spanish sausage, we do all agree with. So please, pronounce it the right way : "sho-rizo !".

Because Spanish are proud and very sensitive and you wouldn't like to finish your life with a bull running after you and a lot of  people, shouting "olé" each time he misses you, baby ...

So don't forget : SHO-RI-ZO !
Olé !

Here what you'll need :
  • 1 chorizo
  • 3 eggs
  • 150 grams of flour
  • 13 centiliter of milk
  • 10 centiliters of neutral oil (forgot on the picture...)
  • 10 grams of baking powder
  • 100 grams of grated cheese
  • Salt and pepper.
Your oven must be preheated at 180°C (350°F / Th6)


Step 1 :
Peel chorizo and cut it in pieces.


... where I understand that red on red is hardly visible ...


Step 2 :
Whisk all the ingredients together and add chorizo in the mixture.


Step 3 :
And that's it ! In the oven for 45 minutes.



Spicy and chewy. Perfect for aperitif.



Recapitulative :
  • 1 chorizo
  • 3 eggs
  • 150 grams of flour
  • 13 centiliter of milk
  • 10 centiliters of neutral oil (forgot on the picture...)
  • 10 grams of baking powder
  • 100 grams of grated cheese
  • Salt and pepper.
Your oven must be preheated at 180°C (350°F / Th6)

Peel chorizo and cut it in pieces.

Whisk all the ingredients together and add chorizo in the mixture.

And that's it ! In the oven for 45 minutes.




13 comments:

  1. Dear Axelle, This is great...a cooking lesson with a language lesson! I can now correctly pronounce Chorizo. I must pass this recipe along to my children...they will love it. Again, such a pretty dish. love and prayers, jep

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    Replies
    1. Don't forget, as women, we have to be multipurpose ! Never waste a minute : we cook and we learn ... and we make laundry and children homework and ...etc ... !! :D
      Friendly.

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    2. You are so right about women being multipurpose people. You made me smile! jep

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  2. Replies
    1. Thank you very much ! I see you understand what I mean, saying "cake" :D .

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  3. Haha, you make me laugh with the bull running after me and people screaming olé!! Your chirozo bread looks absolutely delicious and beautiful and makes me terribly hungry!! That's cruel! (I think in general your blog is cruel to us, poor people abroad... ;))

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    Replies
    1. Thank you very much, Dr :)
      Do you know "soubressade" ?

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    2. http://fr.wikipedia.org/wiki/Soubressade

      :)

      "En Algérie, au temps de la présence française, le produit s'est écarté de la recette traditionnelle, et ainsi s'est créée une soubressade pied-noir tout à fait originale, d'une saveur et d'une texture différentes de celles de la soubressade des îles Baléares (voir Émigration mahonnaise en Algérie). En regagnant la France métropolitaine, les charcutiers pieds noirs ont ramené cette recette, qui comporte des tours de mains mais ne fait pas partie des produits de qualité par l'IGP. Aussi les adresses des charcutiers initiés capables de fabriquer, soit ayant une recette, de la soubressade identique à celle qu'on pouvait trouver jadis en Algérie se transmettent-elles de bouche à oreille entre amateurs."

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  4. Dear Axelle-I'm coming over to eat some right now! This looks amazing! Ole! Regards-Jamie

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  5. Hi Axelle,
    I love chorizos! But they are so very expensive over here. Your chorizo bread looks amazing! I can just imagine how tasty these are! Yum!

    ReplyDelete
    Replies
    1. Hello Joyce :)
      Oh yes, you're right, chorizo must be very expensive where you live ! Could you find some similar sausages, over there, you think ?

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