Anyone who has the Good Food Calendar 2011 will recognise this straight away! It is this month’s recipe…. so for the past 3 days we’ve been looking at this picture and saying we have all the ingredients why not???
Then, Amy, our current ‘workawayer’, just went for it this morning! Can you spot the real versus the photo? She did a real good job didn’t she?
It is absolutely gorgeous …. it didn’t last past lunch!
So for those who don’t have the calendar, here’s the recipe.
Ingredients:
- 100 g/4 oz butter, plus extra to grease tin
- 300 g/11 oz self-raising flour
- 1/2 tsp salt and lots of black pepper
- 170 g/6 oz goat’s cheese, diced (there is no need to remove the rind) (We didn’t have the full amount of goat’s cheese so used some Philly to make up the balance)
- 175 g/6 oz firm cherry tomatoes, halved
- 15 g basil
- 100 m/3.5 oz milk
- 3 eggs (2 duck eggs)
Heat oven to 180 C/ 160C Fan/ Gas 4. Butter and line a 900 g loaf tin with baking parchment.
Tip the flour and seasoning into a bowl, then rub in the butter until it disappears. Toss in 100 g each of the cheese and tomatoes. Roughly tear in the basil, keeping the pieces quite large.
Beat the milk and the eggs together, then quickly stir into the flour and tomato mixture. Turn into the tin, smooth the top, then scatter with the remaining cheese and tomatoes.
Bake for 45 – 50 minutes or until golden and a skewer inserted into the loaf comes out clean. (Make sure it isn’t the melting cheese you are looking at rather than the bread mixture).
Cool before slicing.
Serve in thick slices. Store in the fridge for up to 2 days – fat chance of it surviving that long around here!!!! 🙂
Enjoy!
A Year In Redwood 
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