Mediterranean Quick Bread

Makes 1 Loaf

250gr. Self-Raising Flour

1tsp. Baking Powder

Salt & Pepper

1tsp. Dried Oregano

Zest of 1 Lemon

100gr. Black Olives, pitted & chopped

100gr. Marinated Sun-dried Tomatoes, drained and chopped

100gr. Cheese such as Feta, Pecorino or Parmesan, grated

3 Eggs

100ml. Olive Oil

125ml. Vegetable Stock

125ml. Milk

50gr. Pine Nuts, lightly roasted

Paprika for dusting


Start by mixing the milk, vegetable stock, olive oil and eggs together in a small mixing bowl. Set aside.

Place the rest of the ingredients into a large mixing bowl and stir briefly to combine. Now pour in the liquids and stir the mixture into a smooth batter.

Gently tip the batter into a prepared loaf tin and bake in a pre-heated oven of 180ºC for 45 minutes or until done. Remove from the oven and allow to rest for 5 minutes before you turn it out onto a cooling rack. The loaf will feel soft to the touch but it will firm up slightly as it cools down.

Great served with cold cuts and cheese!