Sunday, May 26, 2024

RECIPE: Leftover Loaf

Recipe by NZ Eggs

This is a delicious, economical lunchbox filler or a light dinner, served warm, with a salad! It can be made with a range of veggies or leftovers – add in those remaining ends of a cheese block.

Serves: 4 | Prep: 10 mins | Cooking: 40 mins

  • 2 cups cooked or grated veggies – eg cauliflower, carrots, corn, parsnips, spinach, beans, peas…
  • 2-3 spring onions, sliced thinly
  • Handful of fresh herbs, chopped (try parsley, mint or coriander)
  • 1 cup self-raising flour
  • 5 eggs, lightly beaten
  • 100 g grated or crumbled cheeses + extra for topping
  • ¼ cup olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • olive oil – for drizzling

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 fav chutney – serve with a salad for a lovely meal.

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