Saturday, 13 June 2009
SUNDRIED TOMATO, HERB AND CHEESE LOAF
Having made your sundreied tomatoes this is a good receipe to show them off. Serve with good cheese, salami or ham, olives and a salad for a complete lunch! You could follow this with a fruit salad - it is really all that is needed.
50 g sundried tomatoes -- chopped
1 medium onion -- chopped 2 sticks celery with leaves -- chopped 3 large cloves garlic -- crushed 10 ml dried mixed herbs 500 g self-raising flour -- (830 ml) 5 ml baking powder 5 ml salt 500 ml milk 1 extra large egg 100 g mature cheddar cheese -- (250 ml) Preheat oven to 180°C. Drain the oil off the tomatoes and heat oil in a medium sized pan. Sauté onion, celery and garlic until vegetables are soft. Remove from heat. Stir in the sundried tomatoes and mixed herbs and allow to cool. Sift the flour, baking powder and salt into a large bowl. Beat the milk and egg together and stir in the cheese. Add the vegetable and milk mixtures to the dry ingredients and mix well. Transfer dough to a greased loaf tin. Bake in preheated oven for 50 - 60 minutes. Turn bread out and allow to cool on a wire rack.