Tuesday, 29 July 2014

Feta and Courgette loaf

For the lovely Annie at Annie Chowela (Knitsofacto) here is the recipe for the Feta and Courgette loaf.

3 eggs
5 tblsp olive oil (or flavoured oil)
75ml milk
2 tsp mint sauce

180g self raising flour
110g cheddar

150g grated courgette (about 1 medium one)
2 spring onions
garlic clove
100g feta

Fry up the courgette, spring onions and garlic and then set aside to cool.

Mix together in a jug the wet ingredients - milk, oil, eggs and mint sauce
In a mixing bowl, mix the dry ingredients - flour and cheddar

Then add the wet ingredients and mix to a smooth batter.
Add the courgettes, spring onions and garlic and mix thoroughly.
Crumble the feta into the batter.  Don't worry about the lumps, it's supposed to have lumps.

Pour into a well buttered loaf tin and bake for 50 minutes at 160 C (fan), 180 C, 350 F, gas mark 4.

Depending on your oven it may take more than 50 minutes but test by slipping a sharp knife into the loaf - it should come out clean if it's baked through.
Cut into slices and eat.   It should stay fresh for about 3 days - if it lasts that long.  Enjoy!

You can also adapt this by leaving out the courgette, spring onion and garlic and replacing it with sun dried tomatoes and olives or peppers in oil.  All are delicious.

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