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.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!