Cheesy Courgette and Chive Tray Bake

Cheesy Courgette and Chive Tray Bake

Photography By Ctrlaltdelete Design Solutions. Copyright © 2017. All rights reserved

Hello! How’s it going? OK so I have been back to my usual antics in the kitchen mustering up something scrummy for you lovely lot to try at home.

Although I am partial to a sweet baked treat (aren’t we all!), I thought I would go against the grain a bit and try something new that still involves the baked variety of treats, of the cake variety of treats BUT savoury. Now-I know what you’re all thinking right now…savoury cake…really? YUK! However this is not your standard cake but more of a sort of bread if you like. I actually made this to try out on the ladies that come along to a creative arts and crafts group I run each month and to my surprise they went down a storm, to the point they all took a couple more slices home for their partners too!

Moist, savoury and very cheesy, this savoury tray bake packs a punch in flavour with oodles of fresh herbs, home-grown courgettes and a few other ingredients that some of you may not be too familiar with and that’s what makes this recipe that extra bit more fun, experimenting with the un-known. OK enough chit-chat from me let’s get that oven pre-heated, those pinnies on –lets get baking!

What Will I Need?

30cm Square OR Round Cake Tin

Baking Parchment Paper (NOT Greaseproof)

Large Mixing Bowl

Measuring Scales

Measuring Spoons

Measuring Jug

Wooden Mixing Spoon

Large Metal Spoon (if you have one)

Electric Mini Chopper OR Grater

Mortar & Pestle

Chopping Knife

Spatula

Ingredients

Makes 16 slices

400g Plain Flour

4 tsp. Baking Powder

5 tbsp. Nutritional Yeast plus extra for spinkling.

1 tsp. Sea Salt

¼ tsp. Freshly Ground Black Pepper

½ tsp. Smoked Paprika

1/2 tsp. Garlic Powder

400ml Cashew Milk (homemade preferable but not essential)

Cashew Okara (the pulp from homemade Cashew Nut Milk) OR 2 tbsp. Finely chopped cashew nuts (optional).

½ Small Courgette finely chopped OR grated plus slice some extra for decorating.

2 tbsp. Fresh Chives roughly chopped

 Method

Preheat your oven to 160 degrees C (180 degrees if using gas assisted) and line a 30cm Square OR Round Cake Tin with the Baking Parchment.

1. Finely chop the Fresh Chives and grate the courgette, then leave to one side.
2. In a large mixing bowl, sift the flour and baking powder, then add the Nutritional Yeast, Cashew Okara (if using), Sea Salt, Black Pepper, Smoked Paprika and Garlic Powder.
3. Make a well in the centre of the dry ingredients then pour in the Cashew Milk and mix until just combined.
4. Fold in the Chives and Fresh courgette with a Large Metal Spoon.
5. Scrape the mixture into the prepared Cake Tin.
6. Arrange the sliced courgette on the top of the raw mixture along with a sprinkle of more Nutritional Yeast then let bake for 40-50 minutes OR until well risen and golden. Insert a Skewer OR Sharp Knife, if it comes out clean the Tray Bake is ready, return to the oven for a further 5 minutes and repeat if there is still some raw mixture appearing.
7. Leave to cool for 15 minutes before transferring onto a wire rack. Lave to cool completely before serving.

                                                  Photography By Ctrlaltdelete Design Solutions. Copyright © 2017. All rights reserved

Serving Suggestions

This makes the perfect picnic snack or exciting addition to your work lunch box, your colleagues will be rather envious! Delicious on it’s own with a cuppa or even sliced in half and made into a sandwich!