I am always looking for ways to sneak vegetables in our everyday cooking, not only so my daughter eats them, but for us too. This recipe gives us a very tasty and different way to have our spinach.
Adapted from Whats For Lunch
Yields: 1 loaf
1 bag fresh spinach
1 cup of sliced mushrooms
1 cup chopped tomatoes
¼ of a white onion
1 oz butter + a little bit of olive oil
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon nutmeg
2 to 4 teaspoons sesame seeds
½ cup + 2 tablespoons all-purpose flour
3 teaspoons baking powder
¼ cup vegetable oil
½ cup luke warm milk
½ cup of any grated cheese you have at hand (parmesan, gruyere, mozzarella)
- Preheat the oven at 350ºF. Grease a loaf tin.
- In a large pan heat the olive oil and 1 oz butter until melted. Add the onion and the spinach and sauté for a couple of minutes, just until the spinach slightly falls together. Add the mushrooms and tomato. Sprinkle salt, pepper and the nutmeg and allow to cook for approx. 5 minutes.
- Add 1 teaspoon of the sesame seeds to the pan and cook for a further 5 minutes. Remove from heat and allow to cool.
- In a mixing bowl mix together flour and baking powder. Add the eggs and rigorously beat with a whisk. Drizzle the oil and the warm milk into the batter, beating constantly. Add the grated cheese and fold in. Now add the vegetable/herb mixture to this and mix well.
- Pour out into the loaf tin, sprinkle with the remaining sesame seeds and bake for 45-50 minutes. The bread is done when a toothpick is inserted into the middle of the cake and it comes out clean.Take out and allow to cool. Take out of the tin and cut thick slices. Enjoy with your favorite spread, or as a side dish.
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