Courgette And Cheese Loaf
With a delightful blend of savory, cheesy goodness and the subtle crunch of grated courgettes, this easy-to-make courgette and cheese loaf is a true crowd-pleaser. The comforting aroma of melting cheese mixed with a hint of cayenne pepper and mustard will have your kitchen filled with anticipation. Perfect for a cozy afternoon snack or a light lunch, this loaf pairs beautifully with a dollop of soft cheese spread on top.
— Constant Cookbook
Ingredients
- 75g butter
- 200g courgettes(weighed topped and tailed)
- 225g self-raising flour
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard powder
- 125g extra mature cheddar, grated
- 3 large eggs
- 4 tablespoon milk
Instructions
- pe-heat oven to 180C/160Cfan/gas mark 4. line a 2lb loaf tin with baking paper. Melt the butterand leave to cool- don't allow it to solidify.
- grate the courgettes and set aside. Sift the flour, salt,cayenne powder into a bowl. Stir in the cheese.
- Lightly beat eggs, milk and melted butter together with a fork.Add to the flour along with the courgettes and stir until evenly mixed
- Put the mixture in the loaf tin and level the top. Bake for 45-50 minutes or until the springs back when pressed slightly cool on a wire rack. and spread with soft cheese.
Yield
Makes 10 slices
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