Cookbook Challenge: Week 48
A very quick post for this week’s Cookbook Challenge because I’m still in holiday mode! (But I go back to work tomorrow -boo!). The theme for this week is “bread”. I wanted to do a proper yeast bread, but still being in holiday mode means that we slept in this morning and by the time I got around to looking for a recipe, there wasn’t enough time left in the day for bread to rise.
Never mind – self raising flour to the rescue!
This loaf was very quick to put together. I think I spent more time seeding the olives than doing anything else! Tastewise, it’s okay. It has mint in it, which I’m not entirely sure I like. It was good to use some mint though, because it has gone gangbusters in the garden since we’ve been away. The sage is also doing rather well, and I think I should have used sage in the loaf instead. I did like the cheese and olive in the loaf though – all the cheese gave the loaf a cheesy, crunchy crust. Mhmmm good.
However, I’m not sure if I like it enough to make it again. Perhaps with a different herb, less olives, and a smaller tin as mine came out rather flat!
PS: WEEK 48! You know what that means? Only 4 more weeks left of the Cookbook Challenge! Amazing. I better look at my cookbooks and see if there’s any I haven’t cooked from yet!
Update: see the round up for this week at My Food Trail.
Cheese and olive loaf
From: Food We Love
1 cup (150g) self-raising flour (I used half white, half wholemeal)
Pinch of salt
2/3 cup (50g) coarsely grated parmesan
2 tablespoons coarsely chopped fresh mint
1/2 teaspoon ground black pepper
1 cup (120g) seeded black olives, chopped coarsely
75g mortadella, chopped coarsely
4 eggs, beaten lightly
80g butter, melted
Preheat the oven to 200°C and lightly grease a 8cm x 25cm bar cake pan / loaf tin.
Sift the flour into a medium sized bowl. Add the salt, parmesan, mint, pepper, olives and mortadella.
Add the eggs and butter to the mixture and mix until well combined.
Spread the mixture into the pan and bake for about 35 minutes, or until lightly browned.
Turn on to a wire rack to cool before cutting into slices.