Yesterday, I panicked and when I panic I bake. I was suppose to prepare questions for an interview with Emily Wardill, an artist who lives and works in London. I kept looking at her work, all these information and feelings were poured into my brain, sadly nothing intelligent was coming out of it.
Except for the word :
Courgette and since Ms Wardill is a respected (and possibly respectable) contemporary artist with an exhibition opening soon at the Tate Gallery, I could not decently ask her opinion about courgettes.
So instead, I turned to the free ASDA magazine and baked the Courgette and Cheese Loaf which features in page 28.
It is well known that courgettes won't help with the preparation of interviews. But at least the current glut which does not show any sign of diminishing, could take your mind off more important issues such as work, for a little while longer.
When I had finished baking, the loaf was a little soggy at the bottom, but my resolve was cooked, I emailed a promise of a set of questions ready for the next day, panic over.
Courgette and Cheese Loaf
Cuts into 10 slices
Ready in 1 hour 10 minutes
I amended the oven temperature that should get rid of the sogginess
200g courgettes coarsely grated
2 tsp fine sea salt
225g self-raising white flour, sifted
3 large eggs, beaten with a fork
4 tbsp milk
1/4tsp cayenne pepper powder
1/4 tsp dry mustard powder or 1/2 tbsp mustard mixed with the mild
125g strong Cheddar cheese, coarsely grated
Pre-heat the oven to Gas Mark 5 (190°C, 375°F).
Line a loaf tin with baking paper, leaving 5cm above the rim.
Melt the butter and leave it to cool
In a large bowl, combine the sifted flour, salt, cayenne powder mustard .
Add the grated cheese.
Lightly beat together the eggs and milk , then pour into the flour mix and add the butter and stir with a knife to create a dense sticky batter.
Pad the courgette shreds to squeeze as much water as possible out of them and add them to the mix.
Turn into the lined loaf tin
Bake for 20 minutes, then raise heat to Gas Mark 6 (200°C, 400°F) and bake for 20 minutes more until the top is golden and/or the top spring lightly when pressed.
Leave the loaf in the turned off oven for 10 minutes. Cool on a rack before turning out.
This post made it to the wildyeast round up