Asparagus, sundried tomato & olive loaf

Asparagus, sundried tomato & olive loaf
Asparagus, sundried tomato & olive loaf is Head to the store and pick up eggs, milk, thyme leaves, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 5 minutes.

Instructions

1
Heat oven to 190C/fan 170C/gas
Equipment you will use
OvenOven
2
Oil and line the base of a loaf tin (approx 22 x 10 x 5cm) with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
Ingredients you will need
AsparagusAsparagus
WaterWater
BaseBase
Cooking OilCooking Oil
Equipment you will use
Baking PaperBaking Paper
3
Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.
Ingredients you will need
SeasoningSeasoning
All Purpose FlourAll Purpose Flour
ThymeThyme
EggEgg
MilkMilk
Cooking OilCooking Oil
Equipment you will use
BowlBowl
4
Reserve 5 asparagus tips and a few olives.
Ingredients you will need
AsparagusAsparagus
OlivesOlives
5
Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter.
Ingredients you will need
AsparagusAsparagus
TomatoTomato
CheeseCheese
OlivesOlives
6
Pour into the tin, then put the reserved asparagus and olives on top.
Ingredients you will need
AsparagusAsparagus
OlivesOlives
7
Sprinkle with the remaining cheese.
Ingredients you will need
CheeseCheese
8
Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.
Equipment you will use
Wire RackWire Rack
OvenOven
DifficultyExpert
Ready In1 h, 5 m.
Servings10
Health Score7
Dish TypesSide Dish
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