Last weekend I wanted to bake, however I didn't have a great deal of time on my hands so I wanted it to be quick. I fancied making something simple like a traybake cake but wanted it to be savoury so experimented using a standard cake recipe, omitting the sugar and replacing with cheese.
The resulting traybake was a success, a kind of cakey, bready cheesy loaf, perfect for snacking on or as a side with soup, salad or pasta.
Cheese & Rosemary Traybake
200g Stork
pinch of salt
2 tsp dried Rosemary
100g cheese, grated
200g Self raising flour
100ml milk
- Beat the Stork, salt, rosemary & cheese together
- Stir in the flour & milk and combine well
- Pour mixture into a greased baking tray (I used a disposable foil one)
- Bake in a preheated 180C oven for approximately 20 minutes
Serve warm or cold
I was provided with Mexicana sweet chilli cheese which I used in this bake.