I’m not sure where I got this recipe from. I’ve had it for some time but have never gotten around to trying it out until recently, after I had made boiled bacon and cabbage for a mid-week meal and was wondering what to do with the small amount of bacon I had left over.
It’s an interesting savoury loaf, ideal for any occasion from a light lunch or supper to a special event like a Christmas buffet.
It’s really easy to make and served, cut into slices, with a good dollop of onion or tomato chutney it’s quite delicious!
CHEESE, HAM AND OLIVE LOAF
Serves 10
INGREDIENTS:
150 ml dry white wine
4 eggs
150 ml olive oil
250 g self-raising flour
75 g parmesan cheese, grated
50 g cheddar cheese, grated
200 g piece cooked ham, cut in to small cubes
100 g pitted black olives
100 g pitted green olives
salt and pepper
METHOD:
Heat the oven to 170C/Gas 5.
Butter a 900 g loaf tin and line the base with baking parchment.
Beat the wine and eggs together until frothy. Add the oil and sift in the flour. Beat until smooth.
Stir in all the remaining ingredients and season to taste with the salt and pepper.
Tip into the prepared tin and smooth the top with the back of a spoon. Bake in the centre of the oven for 55-60 minutes until golden brown and firm to the touch.
Remove from the oven and leave in the tin for 5 minutes before tipping out onto a wire rack. Leave to cool.
Served warm or cold.
Interesting. What kind of texture does the finished loaf have?
Hi Scott
It’s quite an unusual texture, the best way I can describe it is that it’s like a dense souffle. Although it’s solid enough to slice it retains a slight moisture.
Probably not the best description but I hope it gives you an idea. 🙂
Would be nice if there was more light on the sliced portion of the bread so I could see inside with full light on it. Just sayin’
Hi Lulu, You can now enlarge the photo. Hope that helps.