Cakes with watercress, Saint Nectaire and bresaola

Last weekend with my girlfriend Fork and Mascarawe participated in the 1st exhibition of remarkable sites of taste in Méréville.

Do you know that Méréville, in Essonne is the watercress capital?
Watercress was therefore the star of all the small dishes we cooked alongside the chefs of the republic. We even had the chance to visit an organic watercress farm. After these two days, watercress has practically no more secrets for us.

If you don’t cook watercress, now is the time to find out. Raw, it has a pronounced and spicy taste that I love. I like to pair it with fruit in salads (like here), I also put it on my pizzas to replace arugula, in my sandwiches… It is also delicious in pesto. It can also be cooked to make soups, or used as a replacement for spinach. There are many ways to accommodate it.

I had fun putting it in cakes. Without any dye, we obtain a magnificent green color. Tasted lukewarm, the pieces of Saint Nectaire are melt-in-the-mouth.
This is delicious!
Cakes with watercress, Saint Nectaire and bresaola:

1 bunch watercress
100ml milk
3 eggs
150g flour
1 packet of baking powder
100ml olive oil
salt pepper
75g bresaola
100 g of Saint-Nectaire

Preheat the oven to 180°C.

Remove the largest stems from the watercress.
Mix the leaves and the milk. I use the Thermomix, but a soup plunger works too.

Add the eggs, then the flour and baking powder. To mix together.
Add the oil. To mix together.
Season.

Finally add the bresaola and the cheese in pieces.

Pour the batter into 8 cardboard boxes.

Cook for about 20/25 minutes.

Enjoy warm.

To finish: I used cardboard boxes here. It is of course possible to do without and put the dough in mini cake moulds.


In Méréville, we have made this recipe again in small oven moulds. It is therefore perfect for an aperitif. You just need to reduce the cooking time.


To have a runny heart of Saint Nectaire, you can put a large piece in the center of the dough rather than making small pieces.


Do not discard the larger stems. they will be perfect for making a soup.

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