1 big onion, chopped and sautéed
2 gloves garlic, cook with onions
3 cups baby spinach, roughly chopped and wilted with onions
1 medium georgette, grated and wilted with spinach
Cool top ingredients when done
125ml chopped sundried tomato
125g crumbled feta cheese
50g grated cheddar
50ml chopped parsley
Mix top four ingredients
500ml self raising flour
7.5ml salt
150g sour cream
4 eggs
125ml olive oil
Mix last 5 ingredients, add tomato mix, then onion mixture. Gently fold together and add to lined, oiled bread tin (or big muffin tins). Top with more grated cheese, bake 45 minutes in 180 degree oven, or 30 minutes for muffins. Leave to set for 25 minutes (loaf) or 10 minutes (muffins).
Variations: Add other vegies like kernel corn, grated carrot and fried bacon to hot mixture.
2 gloves garlic, cook with onions
3 cups baby spinach, roughly chopped and wilted with onions
1 medium georgette, grated and wilted with spinach
Cool top ingredients when done
125ml chopped sundried tomato
125g crumbled feta cheese
50g grated cheddar
50ml chopped parsley
Mix top four ingredients
500ml self raising flour
7.5ml salt
150g sour cream
4 eggs
125ml olive oil
Mix last 5 ingredients, add tomato mix, then onion mixture. Gently fold together and add to lined, oiled bread tin (or big muffin tins). Top with more grated cheese, bake 45 minutes in 180 degree oven, or 30 minutes for muffins. Leave to set for 25 minutes (loaf) or 10 minutes (muffins).
Variations: Add other vegies like kernel corn, grated carrot and fried bacon to hot mixture.
