Rain pours again its sound thundering against windows and pavements; the pool on the patio has reached the level of overflowing and every plant, tree and shrub is heavily bowed under the weight of the water. The sun has just peeked out for a few seconds through the cold and wet, just moments away from setting over a very stormy sea.
It is times like this that I love to be in the kitchen playing with recipe ideas or creating a master piece. Today I experimented with baking a savoury bacon and olive loaf and thought that some of you might enjoy trying it. Do let me know the outcome if you do.
1-1/2 cups flour
1-1/2 tsps baking powder
1/2 tsp ground pepper
3 x eggs, lightly beaten
1/2 cup plus 1 Tbsp butter, melted
2/3 cup olives, pitted and sliced
4 ounces bacon, about 4 slices, cut into small bits and fried
1 cup Grated Gruyere cheese or grated Parmesan
Pinch of salt, to taste
1 tbsp chopped fresh rosemary (optional)
Heat the oven to 350ºF/180ºC. Butter and flour a loaf pan. Sift the flour and baking powder into a mixing bowl, and stir the pepper through. Beat the eggs into the flour. Beat in the melted butter. Stir through the remaining ingredients to distribute evenly. Spoon the batter into the pan and bake 45 minutes until a toothpick inserted in the centre comes out clean. Cool slightly. Remove from pan. Slice, and serve.