Name: Olive and capsicum loaves with avocado cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: Olive and capsicum loaves; 1 1/4 cup self-raising flour; 3/4 cup instant polenta (corn meal); 1 egg; 1 cup milk; 100 gram butter, melted; 1 cup grated cheddar cheese; 1/3 cup sliced black olives; 80 gram finely chopped char-grilled capsicum, drained on paper towels; Avocado cream; 1 large ripe avocado, chopped; 1/3 cup cream cheese, at room temperature; 1/3 cup sour cream; 2 tablespoon chopped coriander; 2 green onions, finely chopped; 1 clove garlic, crushed

Olive and capsicum loaves with avocado cream

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Serves 4

Prep

30M

Cook

25M

Total

55M

Ingredients

Olive and capsicum loaves

1 1/4 cup self-raising flour

3/4 cup instant polenta (corn meal)

1 egg

1 cup milk

100 gram butter, melted

1 cup grated cheddar cheese

1/3 cup sliced black olives

80 gram finely chopped char-grilled capsicum, drained on paper towels

Avocado cream

1 large ripe avocado, chopped

1/3 cup cream cheese, at room temperature

1/3 cup sour cream

2 tablespoon chopped coriander

2 green onions, finely chopped

1 clove garlic, crushed

Method

Olive and capsicum loaves

1.Preheat oven to 180°C/160°C fan forced. Grease 8 x 3/4-cup mini loaf pans.

2.Make Avocado Cream as per method below.

3.Sift flour into a medium bowl. Stir in polenta and a pinch ot salt. Whisk egg with milk and butter in a medium jug; stir into flour mixture until just combined. Stir in half the cheese. Spoon into prepared pans; smooth surfaces. Sprinkle with olives, capsicum and remaining cheese.

4.Bake for 20-25 minutes or until a skewer inserted at centre comes out clean. Cool in pans tor 5 minutes. Turn out onto a wire rack; cool.

5.Serve loaves with Avocado Cream.

Avocado cream

6.Place avocado in a bowl. Mash until smooth. Add remaining ingredients; stir until well combined. Season with salt and pepper.

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Ingredients

Method

Olive and capsicum loaves

Avocado cream

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