Tuesday, August 6, 2013

Olive Cheese and Rosemary Loaf

olive cheese and rosemary loaf
It has rained here for most of the last week, this afternoon shows the promise of Spring. Daffodils are  blooming and the fruit trees are beginning to bud. There will hopefully soon be nice days to spend outside. I was going to cook this Indian Carrot Salad with Lamb for dinner tonight. But I will be on my own, so it will have to wait till tomorrow. There is Pea and Ham soup in the freezer so I decided to make this incredibly quick and easy  Olive Cheese and Rosemary Loaf to go with the soup. Made with self raising flour it is a sort of damper in a way, but it has eggs and olive oil as the liquid ingredients. I have made it before and it is nice toasted the next day. You could probably cook it on a baking tray without putting it in the loaf tin, something I will try some other day.

Olive Cheese and Rosemary Loaf

250 grams self raising flour
100 grams grated mozzarella cheese
50 grams black olives pitted and roughly chopped
pinch of salt
1/2 teaspoon freshly ground black pepper
3 large free range eggs
100ml olive oil
1 tablespoon chopped fresh rosemary 
1 tablespoon extra virgin olive oil

Method

Preheat oven to 200c grease a 22 x 12 cm loaf pan and line with baking paper.
Combine flour, cheese, olives, salt, pepper and rosemary in a mixing bowl. In a separate bowl whisk the eggs and olive oil together. Make a well in the flour mixture and tip in the oil and eggs. Mix together quickly but thoroughly, Spoon the batter into the prepared tin and smooth the top with a large metal spoon. Drizzle with the extra virgin olive oil. Bake the loaf for about 30 minutes or until a skewer inserted into the middle of the loaf comes out clean. Turn out onto a cake cooling rack.

This is a fantastic loaf to make, when you need to take something that is quick and easy along to a share dinner. A few loaves still warm out of the oven is always welcome. 


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