This has a great bite and its very satisfying. The herbs and chilli flakes add a lovely little kick; and the eggs, Greek style yoghurt and cheese really boost the protein. The ingredients are easy to procure and it’s a wonderful way of using up surplus courgettes if you happen to grow your own! Otherwise they are in season at your local greengrocer.http://visualcage.ruПокраска дома снаружи
Makes 1 loaf
220 ml / 1 cup Greek style yoghurt
100 g / 1 cup grated courgette
5 spring onions finely chopped
55 ml / ¼ cup olive oil
2 tbsp parsley, finely chopped
1 tbsp dill / fennel leaves, finely chopped
1 tbsp organic maple syrup
190g / 1¼ cups polenta
150 g / 1 cup plain flour
4 tsp baking powder
1 tsp sea salt
½ tsp dried chilli flakes
60g / ⅓ cup grated cheese (I used cheddar) plus extra for topping
-Preheat oven to 180°C / Gas 4 / 350°F.
-Put all the wet ingredients in one bowl and whisk together well. Sieve the 2 flours and baking powder into another bowl and add the rest of the dry ingredients to that bowl, mix well.
-Add the dry ingredients to the wet ingredients and stir until just combined, don’t over mix.
-Line a 1lb loaf tin with baking parchment. Spoon the batter into the loaf tin and smooth the top.
-Bake for 30 minutes then remove from the oven and sprinkle over a thin layer of grated cheese. Return to the oven for 5 minutes or until the centre of the loaf is firm. Leave to cool slightly before removing from the tin.
-Slice and serve with some salad. It worked really well with beef tomatoes (which are particularly flavoursome at the moment!), basil and mozzarella.