Page 9 - PowerPoint Presentation
P. 9
Cheese, rosemary &
potato loaf
Ingredients Method
2 tablespoons olive oil Heat the oil in a medium pan, then
2 garlic cloves, thinly sliced gently fry the garlic for 10 minutes until
350g self-raising flour, plus more for softened but not coloured. Set aside.
dusting Heat oven to 220C/ 200C fan/gas 7.
¼ teaspoon salt
1 teaspoon baking powder Put the flour, salt and baking powder
85g cold butter, cut into cubes into a food processor, then whizz in the
150g pot natural full-fat yogurt butter until it disappears. Tip into a large
4 tablespoons full-fat milk bowl, then make a well in the middle.
250g cooked new potatoes, sliced Warm the yogurt and milk together in a
1 teaspoon chopped rosemary, plus microwave for 1 min or in a pan; it
extra small sprigs should be hot and may well go a bit
50g Tesco Everyday Value Italian Style lumpy-looking. Tip into the bowl and
Hard Cheese grated quickly work into the flour mix using a
85g Gruyere, half diced, half grated cutlery knife. As soon as it's all in, stop.
Turn the dough onto a floured surface,
bring it together with floured hands and
then press out to a large rectangle.
Scatter over the potatoes, chopped
rosemary, garlic, some of its oil and most
of the cheese. Knead a few times, shape
into a round and then lift onto a floured
baking sheet.
Score the top, scatter with the rest of
the cheese, poke in a few rosemary
sprigs, then drizzle with the remaining
oil. Bake for 25 minutes until risen,
golden and sizzling around the edges.
Best eaten just warm.
