Saturday, 3 January 2015
Sun-Dried Tomato and Carrot Bread
Here's to time better spent in 2015. And yes, I made this bread for the party, it's not completely irrelevant.
Recipe adapted from Marcus Wareing
Makes 1 loaf
2 tsp baking powder
2 tbsp milk
1/2 tsp freshly ground black pepper
1 tsp salt
50g parmesan, grated
50g sun-dried tomatoes in olive oil, diced
50g carrots, diced into 5mm cubes
3 medium eggs
50ml olive oil
flaked almonds and black sesame for sprinkling
Preheat the oven to 180C
Put the carrots in a pot of cold salted water and bring to a boil and leave to cook for a couple of minutes until tender. Drain.
In a medium bowl, mix together the flour, baking powder, salt, pepper and parmesan.
In a separate bowl, beat together the eggs with the olive oil and milk. Stir in the sun-dried tomatoes and carrots. Stir the wet ingredients together with the wet. Pour the batter into a bread tin. Sprinkle with flaked almonds and pumpkin seeds and bake 25-35 minutes or until a skewer comes out clean.