by Diana
Being on maternity leave for a second (and last!) time around, is slowly filling me with energy and creativity, which I am sure will reach its peak as soon as I have to return to work…
My biggest food critique is of course the toddler we decided to inhabit with. As challenging as cooking for him can be (and he has a good appetite when the chef is not mamá), there is also lots of excitement, as he embraces surprises and changes in routine and, as ever, when there is an element of playing involved. Sometimes adding a straw to his juice, from the local coffee shop, or having some carefully cut parchment paper underneath his croquettes it’s enough to provide him with a little dine out feeling. But what does the ultimate trick is always to offer him something completely new and as long as there is not spinach involved, we all win!
This super easy savoury loaf was an absolute delight for a Saturday morning, tantrum-free breakfast. It was devored and adored and I even managed to get a couple of early, spontaneous cuddles from the 3 and a half year old. Undoubtedly, a mother’s recipe for success. Enjoy!
Ingredients
225g all purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
165ml milk
1/2 tsp salt
165ml Greek yogurt
3 tsp olive oil
1 egg
150g ham - finely chopped
150g sweet corn (fresh, tinned or frozen
2 tbsp butter - cut in small cubes
Method
Preheat the oven to 180C/350F.
Prepare a loaf tin with baking parchment and set aside.
In a bowl combine the flour, baking powder, baking soda and salt. Add the milk, yogurt, egg and olive oil and combine using an electric mixer for about 1-2 minutes. Add the corn and ham and mix with a spoon until well combined. Pour the batter into the prepared loaf tin and bake in the preheated over for about 30min or until a knife inserted in the middle of the loaf comes out dry.
Let it cool for about 15 min before cutting. Serve with avocado slices, cucumber, spinach or anything of your choice.
The loaf heats well in the oven or toaster.
- L
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