Friday, 11 March 2016
Courgette and Cheese Loaf - lovely
75g (3 ozs.) butter
200g (7 ozs.) courgettes (remove ends but no need to peel)*
225g (8 ozs.) self-raising flour
1/4tsp. cayenne pepper
1/2 - 1tsp. mustard powder (ready mix is ok)
125g (4.5ozs.) mature cheddar cheese - grated
3 large eggs - beaten
3 tablespoons of milk
Oven: 180/90C approx.
Line a 2lb. loaf tin with baking paper or a liner - (optional)
Sift the flour, salt, cayenne, mustard powder into a bowl and stir in the grated cheese.
Melt the butter and cool slightly - (dont let it re-solidify)
Either grate the courgettes or food process them and add them with the butter, eggs and milk to the mix, then add the flour. Gently combine the ingredients. It's quite a thick, gloopy mixture.
Place into your tin and bake for approx.45/50 mins. until the top springs back and beginning to brown.
Cool - except - it is delicious while still warm - with butter of course.
* You can buy the ready shredded courgette in packs.