Mini Pesto, Prosciutto and Kumara Loaves with Walnuts and Semi-dried Tomatoes
These mini loaves are perfect autumn or Easter fare, ideal for breakfast or afternoon tea – or even dunking in soup.
INGREDIENTS
⅓ cup basil pesto
1 ⅔ cups Greek natural yoghurt
⅔ cup olive oil
2 eggs
1 cup grated parmesan
2 ⅓ cups self-raising flour
1 ½ cups grated kumara
100 grams roughly chopped prosciutto or ham
½ cup chopped, semi-dried tomatoes
⅔ cup walnut pieces
METHOD
Preheat oven to 180˚C and grease 14 loaf mini loaf tray or 12 hole (⅓ cup size) large muffin tin. Put pesto, yoghurt, olive oil and eggs in a big bowl.
Season well with salt and pepper and whisk to combine.
Add cheese, flour, kumara, prosciutto, tomatoes and walnuts and stir together – it will seem quite stiff at this point.
Divide between prepared tins and bake for 20–25 minutes until golden and cooked through. Makes 14 mini loaves
Stuck in the Kitchen
Sarah Tuck is a food writer and photographer based in Auckland. For more recipe ideas and cooking inspiration, visit her beautifully photographed blog, Stuck in the Kitchen. To read a little more about her and find out how Stuck in the Kitchen began, click here to read our story on her.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.