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  1. Home
  2. recipes for bread

Asparagus, Sundried Tomato & Olive Loaf

Spring flavour in every bite of this savoury bake - by Amy Sinclair
  • 27 Mar 2019
Asparagus, Sundried Tomato & Olive Loaf
Prep: 25 Minutes - Cook: 40 Minutes - Easy - Serves 10
Proudly supported by

This savoury bake is brilliant served warm as a starter, for lunch with a simple tomato salad, or cold in lunchboxes. Try cutting into small squares and serving with drinks.

Ingredients

100ml/3½fl oz olive oil, plus extra for greasing

250g/9oz asparagus spears, each cut into 3 pieces

200g/8oz self-raising flour

1 tbsp thyme leaves

3 large eggs, lightly beaten

100ml/3½fl oz milk

handful pitted black olives

100g/4oz sundried tomatoes, roughly chopped

100g/4oz Gruyère or Beaufort, grated

Method

  1. Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a loaf tin (approx 22 x 10 x 5cm) with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.

  2. Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.

  3. Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. sprinkle with the remaining cheese. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.

PER SERVING

317 kcals, protein 11g, carbs 22g, fat 21g, sat fat 5g, fibre 3g, sugar 3g, salt 1.04g

  • tomato recipes
  • recipes for bread
  • easy baking recipes
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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