Per­fect for the pic­nic

The Western Star - - RURAL WEEKLY -

A DE­LI­CIOUS ba­con and cheese savoury cake, or a no-yeast savoury bread, which is per­fect for serv­ing along­side soups, stews or on pic­nics as I have done here with the kids. De­li­cious served warm or cold.


2 cups of ba­con

2 1/2 cups of plain flour 1 ta­ble­spoon bak­ing pow­der salt and pep­per to taste

2 cups of ched­dar cheese, grated

1/2 cup of milk

2 eggs

1 ta­ble­spoon whole­grain mus­tard

1/4 cup of olive oil


Pre­heat the oven to 180°C and line a loaf box with bak­ing pa­per.

Chop the ba­con. Place the flour, bak­ing pow­der, salt and pep­per into a large bowl. Add the cheese and ba­con and mix well. Mea­sure the milk in a large mea­sur­ing jug. Add the eggs, mus­tard and oil, and whisk to com­bine. Pour the wet mix­ture into the dry in­gre­di­ents and mix un­til ev­ery­thing has just come to­gether. Pour the mix­ture into the box and bake for about 50 min­utes, or un­til a skewer in­serted in the cen­tre comes out clean.

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