Vegetable Peel & Fetta Loaf

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8
Servings

20m
Prep Time

45m
Cook Time

1h 5m
Ready In

Recipe: #36087

December 15, 2020

Categories: Breads, Dinner, Lunch, Dairy, Cheese, Feta, Eggs, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Picnic, Potluck, Weeknight Meals, Oven Bake, Vegetarian, Quick Breads, Flour more

recipe by:
ImPat

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recipe by:
ImPat

"From our weekday newspaper The West Australian."

Original recipe yields 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (245.6 g)
Calories 302.6
Total Fat - 14.1 g
Saturated Fat - 5.6 g
Cholesterol - 352.6 mg
Sodium - 939.6 mg
Total Carbohydrate - 24.2 g
Dietary Fiber - 3.7 g
Sugars - 4.5 g
Protein - 21.2 g
Calcium - 310.5 mg
Iron - 3.4 mg
Vitamin C - 24.8 mg
Thiamin - 0.2 mg

Step 1

Preheat oven to 180C/160C fan forced.

Step 2

Grease the base and sides of a 11 x 21cm loaf pan and line with baking paper.

Step 3

Sift the flour and baking powder into a large bowl and add the eggs, milk and salt and stir to combine.

Step 4

Add the peelings, parsley, shallot and thyme and mix until just combined and gently fold in the feta and spoon into the prepared pan and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean and then top the loaf with extra parsley, if using, and serve.

Step 5

HINTS -Taste not waste: Use vegie peels in loaves like this. Or make crisps by tossing in olive oil with salt and roasting until crispy. Wash and scrub veg before peeling. Don’t have parsley? Use any soft herbs, such as chives or dill.