INGREDIENTS
750 g self-raising flour
7 ml salt
freshly ground black pepper to taste
125 ml spring onion, chopped
50 ml fresh parsley, chopped
150 g sun-dried tomatoes, drained and coarsely chopped
250 ml Clover cheddar, grated
700 ml Clover fresh low fat milk
50 ml Clover Mooi River butter, melted
Olive Pride Pitted Black Olives
Method
Preheat oven to 180°C.
Sift dry ingredients together.
Add spring onion, parsley, sun-dried tomatoes and cheese.
Mix together.
Add milk and butter to dry ingredients and mix to form a soft dough.
Spoon into a greased 23 cm spring-form tin and top with olives.
Bake for 1 hour and 15 minutes.
Turn out onto a wire rack and allow to cool.
CLOVER INGREDIENTS USED IN THIS RECIPE
