We just built a porch. So, this weekend I am having a porch party. I’m up to my elbows in chocolate and butter. It’s a good look.
You should have seen my experiments yesterday with black royal icing and red velvet cake balls. (Oh, but you will). What a freakin’ mess I made. And, in the midst of it all I realized that I was wearing my beloved Decemberists’ Hazards Of Love concert t-shirt. I thank you, music gods above, for protecting it from harm.
This recipe has nothing to do with porches or kitchens dripping in food dye. It has everything to do with a really good, savory bread. Serve slices alongside salad or cut into small squares to accompany drinks.
Asparagus, Sundried Tomato, Olive and Gruyère Loaf
100 ml olive oil
1/2 lb asparagus, each spear cut into three pieces
8 oz self-rising flour
1 Tbs fresh thyme
100 ml milk
1/2 cup pitted Kalamata olives
4 oz sundried tomatoes, chopped
1/2 lb Gruyère, grated
1. Preheat oven to 375℉. Grease an 8×11 loaf pan.
2. Cook asparagus in boiling water for 2 minutes and drain.
3. Mix flour with thyme leaves. Make a well in center and add eggs, milk and oil. Beat until smooth.
4. Reserve 5 asparagus tips and a few olives. Add remaining asparagus, tomatoes, olives and 2/3 of cheese to batter. Pour into loaf pan. Arrange reserved asparagus and olives on top. Sprinkle with remaining cheese.
5. Bake for about 40 minutes until the loaf feels firm and is golden on top. Cool in pan for 5 minutes then turn out onto cooling rack.
Recipe from BBC Good Food Magazine
I’ve got Camper Van Beethoven on the brain. Now you will, too.
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