This week we have a recipe from Stephanie Alexander’s Kitchen Garden Companion. We all have an addiction for olive loaf in this household, so I was super keen to try this out! It did end up a bit crumbly, but I think that is due to
the cook using egg replacer instead of the eggs, for those of you that do have a family member with an egg allergy, I’d still say to use it, it tasted delicious anyway, but I think it would have worked out better with the actual eggs in it.
Olive and Cheese Loaf
(makes 1 loaf)
250g self-raising flour
100g firm mozzarella or gruyere style cheese, coarsely grated
100g sliced ham, chopped
50g black olives, pitted and halved
a pinch of salt
½ teaspoon of freshly ground black pepper
3 free-range eggs
100ml olive oil
1 tablespoon of extra virgin olive oil
Preheat oven to 200°C. Grease a 22x12cm loaf tin with olive oil and line with baking paper.
Combine flour, cheese, ham, olives, salt and pepper in a mixing bowl.
In another bowl, whisk eggs and olive oil.
Make a well in flour mixture, then tip in egg mixture. Mix quickly, but thoroughly to form a thick batter. (I used egg replacer so that Master O could have some too – 3 eggs worth of egg replacer wasn’t enough to create the right consistency, so when using egg replacer try enough for 4-5 eggs and up the oil content a bit as well. Add to the mix until you get the desired consistency).
Spoon batter into prepared tin and roughly smooth top with a large metal spoon. Drizzle with extra virgin olive oil.
Bake loaf for 30 minutes or until a skewer inserted in the middle comes out clean. Turn out onto a cake cooling rack.