It’s been all go, go, go here at Domestic Executive HQ. With a house full of cooks and a pile of cookery books the kitchen has been busier than Picadilly Circus. That said, my mother-in-law plucked a recipe from the free supermarket rag that I would normally have chucked out and has found a veritable treasure that would make a fantastic picnic food. We know, we’ve been having veranda picnics, carpet picnics and munch as you go picnics. Best of all this savoury summer loaf makes use of the mountain of broad beans we harvested a few weeks ago.
RECIPE
200g broad beans, 200g plain flour, 2 tsp baking powder, 1/2 tsp paprika, salt and pepper
3 large eggs, 100g melted butter, 100ml milk, 300g smoked salmon (roughly chopped), 150g gruyere cheese, 4 tsp chopped chives
Heat Oven to 180 degrees C. Grease 20cmx11cm loaf tin
1. blanch broad beans in salted boiling water for five minutes, then drain and refresh in cold water. Shell them ready for use.
2. Combine flour, baking powder, smoked paprika, salt and pepper in a large mixing bowl. Beat the eggs with the melted butter and milk then pour into the flour mixture stirring well.
3. Add smoked salmon, broad beans, gruyere cheese and chives (keep a little back for sprinkling on top of loaf).
4. Place mixture into a loaf tin. Sprinkle remaining cheese and chives on top. Bake in over for 50-55 minutes. Leave to cool then turn out onto wire rack to cool completely. Cut into slices and serve.