Cheese and Olive Loaf

Cheese and Olive Loaf

This recipe is quick to make as it doesn't use yeast.  It is great with my Tomato & Pepper Soup.

For the loaf:

100ml olive oil
250g self raising flour
100g cheese,  try mozzarella or gruyere, cut into cubes
100g cooked ham, diced
50g stoned olives, sliced
black pepper to taste
3 eggs

Heat your oven to 200'C/400'F/Gas 6

Grease a 22cm x 12cm loaf tin (thats a 2lb/1kg one)  I also line the base.

In a mixing bowl, mix the flour, cheese, ham, olives and pepper.

Beat the eggs and oil together.

Mix the wet ingredients into the dry.  Spoon into the tin and bake for 30 mins.

Tomato and Pepper Soup

This soup is a bit of a throw together affair.  Add the bits you like and leave out the bits you don't. 

I throw into a pan, 1 jar tomato passata, 1 tin chopped tomatoes, 1 chopped onion, 1 red pepper from a jar of peppers in vinegar, some salt and pepper. Add stock or water if it is too thick for you.

Heat to boiling, then simmer until the onions are soft.  Add a pack of fresh basil (about 30g) stalks and all.  Let the basil wilt in the soup for a minute or two then blitz the lot to a nice smooth soup.

If you want to be posh for a dinner party, pass it through a sieve.

You could add chilli, or Worcestershire sauce.