But it is good for a second post! This time I added lots of finely chopped herbs (parsley, mint, basil and spring onions), the little mild citrussy chilies I am growing (see in the picture below), feta and olives,
It made a yummy cake.
FRENCH SAVOURY CAKE
150g SR flour (scant 1 ¼ cups) with salt and pepper sifted in large bowl
100 ml oil or melted butter
125 ml milk
Liquids in 2 cup jug, whisk then fold into flour
Fold in additions corn/olives/cheese/capsicum/sorrel/herbs etc
In oiled, lined white loaf pan
210C oven for 10 minutes then 180C 30 minutes
I used a mixture of yoghurt and milk instead of all milk, it is my favourite for anything containing baking powder because it has that bit extra acid to help the process, and the taste!
And I use a mixture of butter and oil: and a bit less than given in the recipe.
This is such a treat. I often have it as an accompaniment to soup, but I enjoyed a couple of slices of this with my afternoon cup of tea! (You can see the bite I had to have before I took the photo. VERY yummy!)
Here are the ingredients. Look at those lovely farm eggs! So golden.