|2 cups||Self raising flour|
|¼ tsp||Chilli powder|
|¼ cup||Parmesan cheese, grated|
|1 cup||Cheddar cheese, grated (Main)|
|2 Tbsp||Fresh oregano, chopped|
|1||Onion, finely diced|
|2||Eggs, lightly beaten|
|⅓ cup||Basil pesto (Main)|
|¼ cup||Olive oil|
|1 ½ cups||Milk|
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1. Heat oven to 180C fan bake. Spray a standard loaf tin with olive oil spray.
2. Sift flour into a large bowl. Add chilli powder, parmesan, edam, oregano, onion and salt. Make a well in the centre and pour in beaten eggs, pesto, oil and milk, then stir to form a smooth batter. Do not over-mix or the loaf will be tough.
3. Pour batter into prepared tin. Bake for 50 to 60 minutes, until firm and golden brown, or until a skewer inserted comes out clean. Remove to a wire rack to cool.
4. Serve sliced and buttered, if desired. Slices of day-old loaf can be toasted. This loaf can also be frozen for up to two months. once thawed, reheat in the oven or slice and toast before serving.
Tip:This savoury loaf makes a delicious alternative to bread or muffins and can be served for breakfast, lunch, dinner, or as a snack food.