Ingredients
150g self-raising flour
50g parmesan coarsely grated
1 tbspn parsley chopped
1 tspn cracked black pepper
1 tspn sea salt
50g Bold Blue Cheese crumbled
100g prosciutto chopped in to 1cm pieces
120g zucchini grated
4 eggs
100g Quince Paste
150g self-raising flour
50g parmesan coarsely grated
1 tbspn parsley chopped
1 tspn cracked black pepper
1 tspn sea salt
50g Bold Blue Cheese crumbled
100g prosciutto chopped in to 1cm pieces
120g zucchini grated
4 eggs
100g Quince Paste
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Methods
1
Preheat the oven to 180C.
2
Grease and line with parchment an 8 x 26cm bar tin.
3
In a large bowl mix the flour, parmesan, parsley, pepper, salt, blue cheese, prosciutto and grated zucchini.
4
In a separate bowl whisk together the eggs and olive oil, add to the flour mix and stir until a smooth mix is achieved.
5
Pour evenly into the prepared tin and place in the oven, bake for 35-40 minutes until golden and a skewer comes out clean.
6
Remove from the oven and place onto a rack to cool.
7
Serve as is or thinly slice and pan fry until crisp and golden; top with quince paste.
1
Preheat the oven to 180C.
2
Grease and line with parchment an 8 x 26cm bar tin.
3
In a large bowl mix the flour, parmesan, parsley, pepper, salt, blue cheese, prosciutto and grated zucchini.
4
In a separate bowl whisk together the eggs and olive oil, add to the flour mix and stir until a smooth mix is achieved.
5
Pour evenly into the prepared tin and place in the oven, bake for 35-40 minutes until golden and a skewer comes out clean.
6
Remove from the oven and place onto a rack to cool.
7
Serve as is or thinly slice and pan fry until crisp and golden; top with quince paste.
