Saturday, October 13, 2012

Cheesy Vegetable Bread Loaf

There are days when I just have to throw out the sensible eating plan and just indulge in cheesy, crusty bread goodness....and this is one of those times!

Cheesy Vegetable Bread Loaf


  • 1 x 500-750g wholemeal round or oval loaf of bread
  • Melted butter
  • 2 small carrots, thinly sliced
  • 125g green beans or snow peas cut into short lengths
  • 1 cup cubed, peeled pumpkin
  • 1 small leek, cleaned and sliced
  • 1 stalk of celery, diagonally sliced
  • 2 small zucchini sliced


  • 2 tablespoons butter
  • 2-3 tablespoons plain flour
  • 2 1/4 cups milk
  • 1 cup shredded tasty cheese
  • 2 tablespoons grated parmesan cheese
  • 2 eggs, beaten
  • 1 teaspoon mild, coarse grain mustard
  • 2-3 spring onions or shallots thinly sliced
  • 1/4 cup pine nuts

Slice top off loaf to form a lid.  Scoop out the bread to make a shell.

Lightly brush the melted butter into the loaf cavity.  Place on a baking tray, bake at 150 degrees celsius for 10 minutes.  Cool and then increase the oven to 190 degrees.

In a large saucepan of boiling water, cook carrots and beans for 2 minutes.  Add the pumpkin, leek, celery, zucchini; continue cooking until vegetables are crisp and tender.  Drain thoroughly.

In medium saucepan, melt butter, stir in plain flour.  Gradually stir in the milk, stirring constantly until thickened and bubbly.  Simmer for a minute.

Remove from the heat, stir in half the tasty cheese, parmesan and eggs until smooth.  Season to taste with mustard, salt and pepper.  Fold in the spring onions.

Pour 1 cup of the sauce into a small saucepan, cover and keep warm.  Fold cooked vegetables into remaining sauce, then spoon into loaf cavity.  Sprinkle with remaining tasty cheese and pine nuts.

Bake at 190 degrees until bubbly and browned.

Pour the sauce from the saucepan over the top . Place the lid on ready for serving!

Don't forget to watch the live recipes on Cocina de Mama's YouTube Channel.

Cocinar, comer y ser feliz!

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