This dish contains the following allergens: Eggs, milk, Milk/Dairy
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200g
flour
13g
baking powder
4
eggs
100ml
olive oil
200ml
milk
120g
grated Comté cheese or Swiss gruyere
1
red pepper, cut into small dices of 1/2 cm
65g
Greek-style black olives, pitted and halved
90g
Chorizo, cut into 1/2 sliced 3mm thick
100g
feta cheese, cut into 1cm cubes
To your taste
pepper
7oz
flour
0.46oz
baking powder
4
eggs
3.5fl. oz
olive oil
7fl. oz
milk
4.2oz
grated Comté cheese or Swiss gruyere
1
red pepper, cut into small dices of 1/2 cm
2.28oz
Greek-style black olives, pitted and halved
3.15oz
Chorizo, cut into 1/2 sliced 3mm thick
3.5oz
feta cheese, cut into 1cm cubes
To your taste
pepper
Utensils
Step 1
In a large bowl, mix the eggs with the flour and the baking powder
Step 2
Then add milk and olive oil to the bowl, before adding the grated cheese and all remaining ingredients
Step 3
Pour the mixture into a rectangular ovenproof dish. (ideally 20cm x 25cm x 4cm)
Step 4
Turn on your oven and select BAKE, set the temperature to 180°C and the cooking time to 38 minutes. Press START / PAUSE to begin preheating
Step 5
Once the unit has preheated, place the dish on the rack
Step 6
At the end of the cooking time, check the doneness of your cake using a wooden skewer – if it comes out clean the bread is ready. Allow to cool down before serving it with a green salad
In a large bowl, mix the eggs with the flour and the baking powder
200g
flour
13g
baking powder
4
eggs
100ml
olive oil
200ml
milk
120g
grated Comté cheese or Swiss gruyere
1
red pepper, cut into small dices of 1/2 cm
65g
Greek-style black olives, pitted and halved
90g
Chorizo, cut into 1/2 sliced 3mm thick
100g
feta cheese, cut into 1cm cubes
To your taste
pepper
7oz
flour
0.46oz
baking powder
4
eggs
3.5fl. oz
olive oil
7fl. oz
milk
4.2oz
grated Comté cheese or Swiss gruyere
1
red pepper, cut into small dices of 1/2 cm
2.28oz
Greek-style black olives, pitted and halved
3.15oz
Chorizo, cut into 1/2 sliced 3mm thick
3.5oz
feta cheese, cut into 1cm cubes
To your taste
pepper
Step 2 of 6
Then add milk and olive oil to the bowl, before adding the grated cheese and all remaining ingredients
200g
flour
13g
baking powder
4
eggs
100ml
olive oil
200ml
milk
120g
grated Comté cheese or Swiss gruyere
1
red pepper, cut into small dices of 1/2 cm
65g
Greek-style black olives, pitted and halved
90g
Chorizo, cut into 1/2 sliced 3mm thick
100g
feta cheese, cut into 1cm cubes
To your taste
pepper
7oz
flour
0.46oz
baking powder
4
eggs
3.5fl. oz
olive oil
7fl. oz
milk
4.2oz
grated Comté cheese or Swiss gruyere
1
red pepper, cut into small dices of 1/2 cm
2.28oz
Greek-style black olives, pitted and halved
3.15oz
Chorizo, cut into 1/2 sliced 3mm thick
3.5oz
feta cheese, cut into 1cm cubes
To your taste
pepper
Step 3 of 6
Pour the mixture into a rectangular ovenproof dish. (ideally 20cm x 25cm x 4cm)
200g
flour
13g
baking powder
4
eggs
100ml
olive oil
200ml
milk
120g
grated Comté cheese or Swiss gruyere
1
red pepper, cut into small dices of 1/2 cm
65g
Greek-style black olives, pitted and halved
90g
Chorizo, cut into 1/2 sliced 3mm thick
100g
feta cheese, cut into 1cm cubes
To your taste
pepper
7oz
flour
0.46oz
baking powder
4
eggs
3.5fl. oz
olive oil
7fl. oz
milk
4.2oz
grated Comté cheese or Swiss gruyere
1
red pepper, cut into small dices of 1/2 cm
2.28oz
Greek-style black olives, pitted and halved
3.15oz
Chorizo, cut into 1/2 sliced 3mm thick
3.5oz
feta cheese, cut into 1cm cubes
To your taste
pepper
Step 4 of 6
Turn on your oven and select BAKE, set the temperature to 180°C and the cooking time to 38 minutes. Press START / PAUSE to begin preheating
200g
flour
13g
baking powder
4
eggs
100ml
olive oil
200ml
milk
120g
grated Comté cheese or Swiss gruyere
1
red pepper, cut into small dices of 1/2 cm
65g
Greek-style black olives, pitted and halved
90g
Chorizo, cut into 1/2 sliced 3mm thick
100g
feta cheese, cut into 1cm cubes
To your taste
pepper
7oz
flour
0.46oz
baking powder
4
eggs
3.5fl. oz
olive oil
7fl. oz
milk
4.2oz
grated Comté cheese or Swiss gruyere
1
red pepper, cut into small dices of 1/2 cm
2.28oz
Greek-style black olives, pitted and halved
3.15oz
Chorizo, cut into 1/2 sliced 3mm thick
3.5oz
feta cheese, cut into 1cm cubes
To your taste
pepper
Step 5 of 6
Once the unit has preheated, place the dish on the rack
200g
flour
13g
baking powder
4
eggs
100ml
olive oil
200ml
milk
120g
grated Comté cheese or Swiss gruyere
1
red pepper, cut into small dices of 1/2 cm
65g
Greek-style black olives, pitted and halved
90g
Chorizo, cut into 1/2 sliced 3mm thick
100g
feta cheese, cut into 1cm cubes
To your taste
pepper
7oz
flour
0.46oz
baking powder
4
eggs
3.5fl. oz
olive oil
7fl. oz
milk
4.2oz
grated Comté cheese or Swiss gruyere
1
red pepper, cut into small dices of 1/2 cm
2.28oz
Greek-style black olives, pitted and halved
3.15oz
Chorizo, cut into 1/2 sliced 3mm thick
3.5oz
feta cheese, cut into 1cm cubes
To your taste
pepper
Step 6 of 6
At the end of the cooking time, check the doneness of your cake using a wooden skewer – if it comes out clean the bread is ready. Allow to cool down before serving it with a green salad
200g
flour
13g
baking powder
4
eggs
100ml
olive oil
200ml
milk
120g
grated Comté cheese or Swiss gruyere
1
red pepper, cut into small dices of 1/2 cm
65g
Greek-style black olives, pitted and halved
90g
Chorizo, cut into 1/2 sliced 3mm thick
100g
feta cheese, cut into 1cm cubes
To your taste
pepper
7oz
flour
0.46oz
baking powder
4
eggs
3.5fl. oz
olive oil
7fl. oz
milk
4.2oz
grated Comté cheese or Swiss gruyere
1
red pepper, cut into small dices of 1/2 cm
2.28oz
Greek-style black olives, pitted and halved
