Asparagus, Sundried Tomato And Olive Loaf
From BMikel 14 years agoIngredients
- 100ml/3 and half fl oz extra virgin olive oil plus extra for greasing. shopping list
- 250g/9oz asparagus spears, each cut into 3 pieces. shopping list
- 200g/ 8oz self-raising flour shopping list
- 1tbsp thyme leaves shopping list
- 3 large eggs, lightly beaten shopping list
- 100ml/3 and a half fl oz milk shopping list
- handful pitted black olives shopping list
- 100g/4oz sun dried tomatoes, shopping list
- roughly chopped shopping list
- 100g/4oz vegetarian gruyère, grated. shopping list
How to make it
- Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.
- Reserve 5 asparagus tips and a few olives.
- add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top.
- Sprinkle with the remaining cheese. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. cool in the tin for 5 mins, then turn out and leave to cool on a wire rack.
- Heat oven to 190c/170c fan/gas 5. Oil and line the base of a loaf tin (approx 22 x 10 x 5cm) with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
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