BH&G was on fire last month and this is the second recipe I made a few Sundays ago. I love that you can use whatever vegetables, or cheese, that you have on hand. You can ferret in the fridge or buy whatever you like. MrsDrWho likes corn, teeny tiny tomatoes and bacon so I went with them, plus a little baby spinach. I didn't use the marinated feta cheese that sponsored the recipe as it was almost $9, I used local plain smooth feta and it was perfectly fine.
You do need a medium to large loaf tin. I used my small loaf tin and a 20cm cake tin as well. That's about it really, it's a good recipe and so easy to make. I think MrsDrWho also froze slices for later on. I must ask her how that went.
'Fast Ed' recommends using the very best extra virgin olive oil you can, so no using the very bad experienced olive oil in the back of the cupboard!!!
I cooked the bacon after the vegetables, but if I had remembered I would have sauteed it with the onion and garlic.
Feta and Vegetable Loaf serves 6-8
- 1 onion, finely sliced
- 2 cloves of garlic, finely sliced
- 40-50ml olive oil
- 3 cups baby spinach
- 120g semi-sundried tomatoes
- salt and pepper to taste
- 2 cups self-raising flour
- 1 tspn salt
- 4 eggs
- 150g sour cream
- 175ml very best olive oil
- 120g feta cheese, marinated or plain
Preheat the oven to 180*C and grease and line a medium loaf tin, 215mmx115mmx55mm apparently.
Sauté onion and garlic in 40-50ml of olive oil over a low to medium heat. When they are softened, add the baby spinach and tomatoes, stir to coat and then turn the heat off and allow the leaves to wilt.
Remove from the heat, season, and allow to cool.