Courgette and Cheese Loaf

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

Ingredients
75g butter
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

Method
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

13 comments:

Mimi said...

The word courgette is so much prettier than zucchini.

Your bread looks yummy!

solange said...

I never thought about it that way, but it is truly much nicer. Thank you for your comment and do try this bread it is really nice, keeps 4/5 days in the fridge.

Susan/Wild Yeast said...

When my kids were small the young woman who helped care for them had a boyfriend from the UK, so they learned the word courgettes and were fascinated by it. It is a much nicer word. And the bread is very lovely. It is of course much better to bake when you panic than panic when you bake.

Madam Chow said...

This looks like it would be great with a big bowl of soup. And, like you, I often bake when panicked!

Solange said...

Thank you for your lovely comments

Wayne said...

I used the ASDA recipe last night as I have lots of courgettes from my vegatable patch. I also found the bread a little soggy. I will definately be trying your amendments!

Solange said...

Hopefully the temperature trick will do the trick.
for another 130 courgettes recipes have a look at : http://pebblesoup.blogspot.com/2009/04/courgettes-recipes.html
that should get rid of your home production.
thank you, Wayne, for your comment.

Gavin said...

About to bin the leaflet but it looked delish and I had a few spare courgettes and time to spare. Sadly a similarly soggy result, but thanks for the tips, I will try again!!!

Solange said...

Hello Gavin,
How did it go?

Anonymous said...

Just baked this - smells delicious. Doesn't say what to do with the butter after leaving it to cool? I just stirred in with the courgettes.

Solange Berchemin said...

Hello Ms Ano :) hope you didn't get a soggy bottom, let me know how it turn out and well done for guessing what to do with the butter I am very sorry about that I hate when it happens, I am going to rectify straight away
thanks

Anonymous said...

2 tsp of salt was waaaaaay too much. I've since found the same recipe on other sites and they use 1/4 tsp. Shame I followed this one.

pebble soup said...

Dear Mrs Anon, salt is needed for taste but also to help bread with its rising process. It may well be that 2tsp is too much for taste, 1/4 seems on the very light site.

si

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