After a small meltdown last night when I wondered what on earth I was doing, I was slightly dreading breakfast this morning. However, after a tasty blueberry muffin and a small Welsh cake (they taste better, and don't fall apart when cooled) I was ready to start the day.
One of the things that has kept me going so far is a feta cheese and chilli cake which I adapted from a savoury cake on the BBC Good Food website.
Chilli and Feta Cake
Ingredients
200g white flour (I used gluten-free as the original recipe suggests, but any plain flour would be fine)
1 tsp salt
3 level tsp baking powder
300ml buttermilk or milk with a squeeze of lemon juice (I used about 100ml buttermilk with 200ml semi-skimmed milk and 1 squeeze of lemon juice)
3 eggs
1 tbsp tomato pureé
1 fresh red chilli, deseeded and finely chopped
2 tbsp olive oil
100g feta cheese, chopped into cubes
50g mixed seeds
Step 1
Mix the flour, salt and baking powder in a large bowl.
In a separate bowl, whisk the buttermilk or milk and lemon juice, eggs, tomato pureé, chilli and oil.
Step 2
Fold the wet ingredients into the dry and stir in the feta cheese.
Step 3
Spoon the mixture into a large loaf tin (900g works best, but don't worry too much). Sprinkle with the mixed seeds.
Step 4
Bake on the bottom shelf in a 200°C preheated oven for about 40 minutes, or until a skewer comes out clean.
Step 5
Turn onto a wire rack to cool. Once completely cool it can be sliced and eaten on its own, or with a spread of butter. After a couple of days, when it starts to lose its freshness, grill and spread with butter or soft cheese.
I had 2 slices, plain for my lunch.
Recipe adapted from Gluten-free sundried tomato bread
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