I'm sure you all remember the Baked and Delicious post I did last month. If not, you can refresh your memories here. I was so impressed with the issue that I got to try out for free that I signed up to receive the remainder of them.
Issues two and three arrived in my post box today and I have to say that I am very impressed. So impressed that after drooling my way through all of the pages poste haste . . . I immediately went into the kitchen and started baking!
What a lovely assortment of recipes and hints. Anglesey Cakes, Tart Tatin, Lemon Drizzle Cake, Sacher Torte, Pizza, Scones, Millefeuille are just a few of the recipes . . . which also included this fantastic Olive, Herb and Parmesan Loaf.
I had all the ingredients in my larder and I could not wait to get started on it. The picture in the magazine looked fabulous! It was so easy to put together and I have to say . . . it smelled gorgeous when it was baking. Wowser, wowser! I could hardly wait to get it out of the oven.
Imagine a savoury quick bread just stogged full of stuffed olives, roasted peppers, herbs and cheese. Each bite was oh so delicious! Kinda like Pizza, except better! I think I may try it with some chopped chorizo or pepperoni in it, or maybe even ham. Oh oh . . . my tastebuds are tingling again! Watch out!
*Savoury Olive, Herb and Parmesan Loaf*
Makes one 2 pound loaf
Just the smell of this baking is enough to start your taste buds tingling. A beautiful crusty quick bread, stogged full of stuffed olives, roasted peppers, cheese and herbs. DEEEElicious!!
3 ounces stuffed olives, sliced (3/4 cup)
(You can use a mixture of black and green, or those dried garlic olives, or lemon stuffed, etc.
let your taste buds guide you on this)
3 ounces roasted peppers (about 3/4 cup, drained and sliced)
(you could also use an equal amount of sundried tomatoes, packed
in oil, drained well and slivered)
1 TBS fresh thyme leaves, chopped
1 TBS minced fresh chives
4 ounces grated Parmesan Cheese (1 cup)
12 ounces of plain flour (2 3/4 cup)
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp fine sea salt
1 tsp fine ground black pepper (yes, this is correct)
1 tsp dry mustard powder
2 large free range eggs, beaten
300ml of buttermilk (1 1/4 cups)
3 TBS extra virgin olive oil
for the egg wash:
1 medium free range egg, beaten with a drop of water
slivers of roasted peppers
or sun dried tomatoes, sprigs of fresh thyme
Flakes of sea salt
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 2 pound loaf tin and line lengthwise with some parchment paper that overhangs the ends so as to ease lifting it out when done.
Whisk the flour, baking powder, soda, sea salt, dry mustard powder, black pepper, herbs and cheese together in a bowl. Stir in the sliced olives and peppers. Beat together the buttermilk, eggs and olive oil. Add all at once to the dry mixture and then mix together just to combine without overmixing. There should be no dry areas, but it is ok if it seems a bit lumpy. That is actually a good thing. Scrape the mixture into the prepared loaf tin and then smooth the top over. Brush with the egg wash and then sprinkle with a few sprigs of fresh thyme, some flakes of sea salt and some slivered roasted pepper.
Bake for 45 to 50 minutes, until well risen and golden brown. A toothpick inserted into the centre should come out clean. Cool in the pan for at least 10 minutes before lifting out and onto a wire rack to finish cooling completely.
Note: This goes wonderfully with soups and salads. Should it not all get eaten on the day, try the leftovers toasted and spread with butter. Oh so scrummy!! (It is doubtful that you will have any left over but should you, you can keep it for several days wrapped tightly in foil.) I do not recommend freezing.