Materials
- 500 g Self-Raising Flour 4 cups
- 1 teaspoon sea salt
- 2-4 tablespoons fresh herbs chopped basil, parsley, chives
- 1 cup chopped sun-dried tomatoes
- 3/4 cup stoned chopped black olives
- 2 tablespoons melted butter
- 2 tablespoons olive oil
- 3 beaten eggs
- 500 g ricotta
- 1/2 cup grated tasty or parmesan cheese
- 1/2 – 2/3 cup milk yoghurt or sour cream [I prefer the sour cream]
Instructions
- Grease and line loaf tin(s). [DO THIS BEFORE YOU START as the METHOD needs to be commenced quickly!]
- COMBINE flour with salt, pepper, fresh herbs. MIX WELL.
- MELT butter – mix with oil. Add eggs, olives, tomatoes and cheese. STIR WELL. Add milk, yoghurt or sour cream. Mix well again.
- SLOWLY FOLD the wet mixture no. 2. into the DRY MIXTURE no. 1.
- THE MIXTURE SHOULD BE LIGHT & AIRY & form a soft dollop. (You may need to add more liquid – seasonal flour changes).
- Pour the mixture into the prepared loaf tin(s).
- Bake for 45-50 MIN. TILL GOLDEN BROWN. CHECK with SKEWER.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Enjoy!