Cheese and herb loaf
1. Heat oven to 180C fan bake. Spray a standard loaf tin with olive oil spray.
2. Sift flour into a large bowl. Add chilli powder, parmesan, edam, oregano, onion and salt. Make a well in the centre and pour in beaten eggs, pesto, oil and milk, then stir to form a smooth batter. Do not over-mix or the loaf will be tough.
3. Pour batter into prepared tin. Bake for 50 to 60 minutes, until firm and golden brown, or until a skewer inserted comes out clean. Remove to a wire rack to cool.
4. Serve sliced and buttered, if desired. Slices of day-old loaf can be toasted. This loaf can also be frozen for up to two months. once thawed, reheat in the oven or slice and toast before serving.
Tip: This savoury loaf makes a delicious alternative to bread or muffins and can be served for breakfast, lunch, dinner, or as a snack food.