Courgette And Cheese Loaf Recipes

COURGETTE AND CHEESE LOAF

Steps:

• pe-heat oven to 180C/160Cfan/gas mark 4. line a 2lb loaf tin with baking paper. Melt the butterand leave to cool- don't allow it to solidify.
• grate the courgettes and set aside. Sift the flour, salt,cayenne powder into a bowl. Stir in the cheese.
• Lightly beat eggs, milk and melted butter together with a fork.Add to the flour along with the courgettes and stir until evenly mixed
• Put the mixture in the loaf tin and level the top. Bake for 45-50 minutes or until the springs back when pressed slightly cool on a wire rack. and spread with soft cheese.

CHEESE LOAF

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan.
• Stir together flour, baking powder, salt, and cheese in a large bowl. Mix in milk and melted butter. Stir to form a soft dough. Spoon dough into prepared pan.
• Bake in preheated oven, until a toothpick inserted in the center of the loaf comes out clean, about 34 to 40 minutes. Remove from pan to cool.

ZUCCHINI CHEESE LOAF

Steps:

• Shred the cheddar cheese and the zucchini. Chop the scallions.
• In a large bowl mix the flour, baking powder, sugar, salt and pepper.
• In a smaller bowl, combine 1/4 cup of the shredded cheddar and 2 tablespoons of parmesan cheese and set aside.
• Stir the remaining cheddar and parmesan into the flour mixture.
• Add the shredded zucchini and chopped scallions.
• In a medium bowl beat the eggs. Beat in milk and oil.
• Add the egg mixture to the flour mixture, stirring just until dry ingredients are moistened. Batter will be very thick.
• Put the batter into a greased 9x5 inch loaf pan. Sprinkle with reserved cheese.
• Bake at 350 degrees for 55-60 minutes.

INCREDIBLY CHEESY TURKEY MEATLOAF

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, mix the turkey, milk, bread crumbs, and eggs by hand. Season with salt and pepper. Fold the cheese cubes into the mixture. Transfer to a loaf pan, and top with ketchup.
• Bake 1 hour in the preheated oven, to an internal temperature of 180 degrees F (85 degrees C).

COURGETTE & CHEDDAR SODA BREAD

Steps:

• Heat oven to 200C/180C fan/gas 6 and dust a baking sheet with a little flour. Place a box grater on top of a clean tea towel and coarsely grate the courgettes. Lift the corners of the tea towel and, holding it over the sink, twist to compact the courgettes and squeeze out as much liquid as you can.
• Put the flour, oats, bicarb and 1 tsp fine salt in a large bowl. Add most of the cheddar (save a little for the top), the thyme and the courgette. Mix the buttermilk and honey, then pour into the flour mixture. Stir with a wooden spoon until the dough starts to clump together, then tip onto a work surface and knead briefly to bring all the loose bits together - try not to overwork the dough or the bread will be heavy.
• Shape into a round loaf and place on the baking sheet. Brush with egg and sprinkle with the remaining cheese. Use a sharp knife to score a deep cross on top of the loaf, then bake for 40 mins until deep golden brown. Best served warm, but leftovers will keep for 1-2 days.