Herbs enrich loaf
For those lucky enough to have a herb garden, most plants now will be at their peak.
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For those lucky enough to have a herb garden, most plants now will be at their peak.
That means there will be more than enough fresh herbs to keep you going in the kitchen.
So how can you use these wonderful gifts of flavour?
I’m a big fan of tossing tender fresh herbs in salads and using the more robust woody herbs chopped in marinades for the grill.
Herbs also lend themselves very well to baked goods.
This savoury herb and cheese loaf is a good example.
There are four different herbs in this delicious loaf: chives, rosemary, sage and parsley.
You can choose different combinations, depending on what’s in your herb garden.
The choices of cheese can vary, too.
Instead of using parmesan, you could use romano, and in place of emmental you could choose cheddar. There’s lots of flexibility.
Slice this loaf up and make it a part of a Sunday brunch or a casual summer dinner alongside a salad.
SUMMER HERB AND CHEESE LOAF
(Serves 8 -12)
3 cups (750 ml) flour
1 tbsp. (15 ml) baking powder
1/2 tsp. (2 ml) salt
1/2 cup (125 ml) grated parmesan cheese
1 cup (250 ml) grated emmental cheese
2 tbsp. (25 ml) chopped chives
2 tbsp. (25 ml) chopped rosemary
2 tbsp. (25 ml) chopped sage
2 tbsp. (25 ml) chopped parsley
2 eggs, lightly beaten
1 cup (250 ml) buttermilk
1/4 cup (50 ml) vegetable oil
Preheat oven to 350 F (180 C).
In large bowl, combine flour, baking powder, salt, cheeses, chives, rosemary, sage and parsley. Stir to combine.
In another bowl, whisk together eggs, buttermilk and vegetable oil.
Stir liquid ingredients into dry ingredients, stirring until just combined.
Spoon into parchment lined 9 x 5 loaf pan.
Bake 50 minutes.
Cool in pan about 10 minutes before removing from pan.
Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published July 21, 2018. Enjoy!
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