First of today’s achievements.\u00a0 The second dish I will get cracking with as soon as the loaf is documented. \ud83d\ude42 What a lovely feeling when something that beautiful comes out of the oven!<\/p>\n
I saw the recipe in GF a while ago, but decided to make it yesterday, when I saw a new season asparagus from Wye Valley in Whole Foods.\u00a0 Quickly blanched it, while the oven was getting hot to 190 degrees, then made the dough out of 200 g of self raising flour, 100 ml of olive oil and milk, 3 beaten eggs, some thyme leaves from the garden. And then chopped sun dried tomatoes, roughly 100 g, but they are quite intense in flavour, so will do less next time. A handful of olives. Half of the asparagus, chopped roughly and a handful of cheddar. The remaining asparagus I arranged on top, a sprinkle of cheddar and into the oven for 35-40 minutes.<\/p>\n
It’s got a lovely crunch on top, both Florek and I find it quite salty though- olives? Cheddar? It will be enjoyed with the soup shortly though. Off to the kitchen again!<\/p>","protected":false},"excerpt":{"rendered":"
First of today’s achievements.\u00a0 The second dish I will get cracking with as soon as the loaf is documented. \ud83d\ude42 What a lovely feeling when something that beautiful comes out of the oven! I saw the recipe in GF a while ago, but decided to make it yesterday, when I saw a new season asparagus … Continue reading Asparagus, sundried tomato and olive loaf.<\/span>