[RECIPES] Re - Need help finding a recipe

[Guest guest]

I haven't managed to find a 'British' version but I do have a filled loaf recipe

for you. I too can remember the Two Fat Ladies episode with the filled loaf - I

think it was when they were cooking for a Welsh choir and they had a picnic

meal.

 

I hope this is helpful,

 

Marie

 

 

LAYERED ITALIAN COTTAGE LOAF

 

Serves 6-8

 

Source - Tomato Cookbook (Australian Women's Weekly Home Library)

 

23 cm round cottage bread loaf

2 large (700 g) red peppers

2 large (1 kg) eggplants

coarse cooking salt

2 medium (800 g ) kumara (yellow fleshed sweet potatoes)

3 medium (360 g) zucchini (courgettes)

1/2 cup (125 ml) olive oil

1/3 cup firmly packed fresh basil

3/4 cup (150 g) ricotta cheese

1/4 cup (20 g) grated fresh parmesan cheese

 

SUN DRIED TOMATO PASTE

 

1 cup (150 g) sun dried tomatoes in oil

2 cloves garlic (crushed)

1/4 cup lightly packed fresh oregano leaves

1 tablespoon seeded mustard

1/4 cup (60 ml) olive oil

 

Cut 15 cm lid from top of loaf, remove soft bread inside loaf, leaving 1.5 cm

shell. Brush inside lid and bread shell with sun-dried tomato paste. Quarter

peppers, remove seeds and membranes. Grill peppers, skin side up, until skin

blisters and blackens. Peel away skin.

 

Cut eggplants into 1.5 cm slices, place on wire racks over trays, sprinkle with

salt; stand 30 minutes. Rinse under cold water; drain on absorbent paper. Cut

kumara and zucchini into 5 mm slices. brush all sides with oil; grill until

lightly browned; drain on absorbent paper.

 

Place kumara in bread shell; top with basil, peppers, zucchini, combined cheeses

and eggplants; replace lid. Wrap loaf in plastic wrap, place on tray; top with

another tray; weight with a brick; refrigerate overnight.

 

Remove plastic wrap. Bake loaf just before serving in very hot oven about 10

minutes or until crisp.

 

Sun-dried tomato paste.

 

Blend or process tomatoes, garlic, oregano and mustard until almost smooth. Add

oil in a thin stream while motor is operating; blend until combined.

 

(I have actually made this using mushrooms and onions instead of kumara and

using bought pesto instead of home made paste. I also added some olives and

mozzarella cheese to the filling)

 

 

I have also found a couple of cheese loaf recipes which may be helpful. I don't

think this is what you meant though. These are for a main course dish but they

look quite nice (I haven't tried either of them)

 

RICE & CHEESE LOAF

 

Serves 4-5

 

Source - Not Just a Load of Old Lentils by Rose Elliot

 

8 oz rice

4-6 oz grated cheese

4 oz packet frozen mixed vegetables

1 large onion

2 cloves garlic

2 tblsp oil

6 1/2 oz can red peppers (optional)

2 tomatoes

2 eggs - beaten

salt & pepper

pinch saffron or turmeric (optional)

 

For the garnish

 

lemon slices

1 tblsp chopped parsley

 

Cook rice in plenty of boiling water until just tender. Cook mixed frozen

vegetables according to the directions on packet, drain. Finely chop onion and

crush garlic; saute in oil 5 minutes. If using peppers chop finely, reserving

one for garnish; skin and chop tomatoes. With a fork mix all ingredients

together and season, adding turmeric or saffron if using. Line a 2 lb loaf tin

with buttered foil and fill with mixture. Cover with more foil and bake for 1

hour in a moderate oven (350F/gas 4/180C). Remove from tin carefully and peel

off foil. Garnish with strips of red pepper, lemon slices and parsley.

 

 

HERB, WALNUT & CHEESE LOAF

 

serves 4-6

 

Source - Real Fast Vegetarian Food by Ursula Ferrigno

 

 

250 g/8 oz tomatoes

125 g/4 oz mature cheddar cheese

1 onion

250 g/8 oz ground walnuts

1 tblsp chopped fresh thyme

salt & pepper

1 egg

 

Pre-heat the oven to 200C/400F/gas 6. Grease a 500 g (1 lb) loaf tin.

 

Put the tomatoes in a bowl, cover with boiling water for about 30 seconds then

plunge into cold water. Peel off the skins then slice tomatoes thinly. Grate

cheese. Finely chop onion.

 

Put everything apart from egg into a bowl. Beat the egg and add to the bowl.

Mix together well. Spoon the mixture into the prepared tin and press down well.

 

Bake in the oven for 20 minutes or until set. Leave to cool before turning out

and serving.