Leftover Loaf
Cuisine: DinnerServings
10
servingsPrep time
10
minutesCooking time
40
minutesTotal time
50
minutesHere’s a recipe idea for your weekend. Former NZ Woman’s Weekly Food Editor Nici Wickes’ has created this wonderful Leftover Loaf. Nici says “I make this when I’m doing a fridge clean-out and discover some sagging vegetables and scraps of cheese that need using up – but mostly I make it because it’s absolutely delicious!
Makes 10-12 slices
Ingredients
2 cups cooked or grated veggies – eg carrots, parsnips, spinach, beans, peas, corn
2–3 spring onions, sliced thinly
Handful fresh herbs, chopped (I use parsley, mint, coriander)
1 cup self-raising flour
5 eggs, lightly beaten
100 g grated or crumbled cheeses + extra for topping
¼ cup olive oil + extra for drizzling
½ tsp salt
¼ tsp black pepper
Olive oil – for drizzling
Directions
- Preheat oven to 180 C. Line a standard loaf tin with baking paper.
- In a large bowl combine grated veggies, spring onion, herbs, flour, eggs, cheese, olive oil, salt and pepper. Mix thoroughly then scrape into lined loaf tin. Sprinkle over a little more cheese and a final drizzle of olive oil.
- Bake for 40-50 minutes until a skewer comes out clean. Leave to cool for 10-15 minutes before turning out to cool.
- Slice thickly and top with butter or your favourite chutney – or both!
Notes
- Recipe and image credit: Nici Wickes
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