I made this to take into work for my lunch tomorrow, to make the day a little more interesting. Its hard for me to get recipes down as I pretty much just throw in whatever I want without really looking at quantities... But this is the gist of it-
It's salty and strong from the olive and capers, and with the mixed herbs and rosemary, very fragrant. It tastes french and rustic and basically pretty yummy.
Preheat the oven to Gas mark 4/180C/160C fan assisted.
It's salty and strong from the olive and capers, and with the mixed herbs and rosemary, very fragrant. It tastes french and rustic and basically pretty yummy.
Preheat the oven to Gas mark 4/180C/160C fan assisted.
Melt 150g butter in a large bowl. Stir in two egg yolks, saving the whites. Then, tip in 150g self raising flour. Beat together, adding a handful* of capers, sliced black or kalamata olives, two crushed garlic cloves and plenty of mixed herbs. I also added fresh chopped rosemary from the garden and fresh torn basil.
Slice a small courgette in half. Grate half using a cheese grater, and then use the zest grater to grate the rest into a green gooey mush (Let me know if they come up with a culinary term for that...)
Slice a small courgette in half. Grate half using a cheese grater, and then use the zest grater to grate the rest into a green gooey mush (Let me know if they come up with a culinary term for that...)
Whisk the egg whites until stiff and forming peaks, then fold into the mixture. Tip the mixture into a greased loaf tin, scatter the top with cubes of goats cheese and season with black pepper.
Place lovingly into the oven and bake for 30 minutes. Leave to cool for ten before turning out. Eat warm... Or wrap it up and take it into work!
* ... A handful, a sprinkle, 1 tbsp... whatever. I don't know! Do whatever feels natural to you.
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This looks delightful. I love savoury breads. Although how you managed to bake a loaf without resorting to any kind of recipe or measuring is completely bewildering to me. I am in awe. :)
ReplyDeleteThankyou my dear!
ReplyDeleteIts not completely freehand, I had seen a recipe for savour cake (hence knowing the flour to egg rations- they can be a bugger...) but once I had that I get carried away and just freestyle it.
Now I've discovered it, I'm definitely going to try some new flavours, the possibilities are endless
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Just ate my lunch slice and it worked out well!
ReplyDeleteI love the flavour combinations- the olives and capers are salty and sharp and the rosemary really stands out. The courgette bits are good too. Happy lady.
I have a hunch it might be lovely with some kind of pate....maybe smoked mackerel, or perhaps even toasted with some rilletes and cornichons.
ReplyDeleteOh Aaron, I do love you!
ReplyDelete(I'll bring you a tiny carb friendly slither of savoury cake next time I make one)
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do you have any left?
ReplyDeleteOh hell no! As if :p
ReplyDeleteBut next time I know you're coming over I'll try and make some :)
(anyone else wanna comment on this post..? It seems every comment gets rewarded with a free cake offer!)
Did you really only eat one slice?
ReplyDeleteSadly yes! I had to share it with Dad, and I was trying to eat light as we were going out for dinner later... But it was very hard to do- I could have eaten a lot more!!
ReplyDeleteI saw a similar recipe in the Cordon Blue Bible today, listed under Vegetable Breads.
ReplyDeleteI can vouch that Lou's cake is really tasty. It makes a great lunch with a slice of cheddar or brie on top.
And I've received lots of free cake before I even commented!! But feel free to keep providing me with more.