Food serves as the universal bond that unites humanity. At the table, we are all equals, and it's through the lens of food, recipes, and ingredients that the vibrant tapestry of our cultures is revealed. This recipe book embodies that spirit. Beyond...
The sun is staying with us longer and allergies are on the rise. Undoubtedly, Spring is here.
Yeah, I know, this is bikini bod prep season. But then, I don't care much for that.
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However after all the sweets I forced upon you in February, I'll give in. Although this is still baked goods, it's savory and unexpectedly healthy!
Care for a loaf? Let's go!
All things good Loaf
What you need: 3.5 onz of Olive Oil (plus a bit extra on the side for greasing) 10 onz of Asparagus 7 onz of self raising flour 1 tbs of thyme leaves 3 large eggs, slightly beaten 3 onz of milk a handful of black olives (pitted now, I don't want you to miss a tooth over this) 3 onz of sun dried tomatoes (chopped) 3 onz of gruyère cheese, grated
Now to the fun part. Let's bake this baby!
How to get there:
Heat oven to 190 degrees
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. (Save some of those beautiful asparagus tips for later)
Mix the flour and thyme with seasoning in a large bowl. (Take all you need because Thyyyyyme is on your side. Sorry) Make a space in the center, add the eggs, milk and oil, stir and incorporate ingredientes. Beat for 1 min to make a smooth batter.
Reserve 5-10 asparagus tips and a few extra 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 loaf feels firm to the touch and is golden and crusty on top. Yum!
Cool in the tin for 5 mins, then turn out and cool on a wire rack.
Voila! You'll be ready for some (slightly guiltless) delightful treat!
