I’ve been doing rather a lot of gezzing recently.
And what is this word ‘gezzing’ you may well ask: it originally comes from the Turkish verb, gezmek. Loosely speaking, it means to go around, to visit, to be out and about, and this is exactly what I have been doing. It’s a great word, so expressive. This past weekend we were in Berlin, a city that we took to our hearts immediately: lots of gezzing there!
But we got back late last night – the airport was unbelievably crowded – so now it’s back to reality: off to the market, Migros, filling up the fridge. It’s back to the kitchen and cooking again! Being away is all very well but don’t you find there comes a moment when the idea of Home looms large and you yearn to be able to eat exactly what you like when you like?
|white cheese and herb loaf cooling in the tin|
I had seen the picture of this cheesy herby loaf in the Woman&home Feel Good Food magazine that I brought back recently so today was poised to try it. The caption read:
|golden cheesy herby loaf|
I’m very fond of savoury loaves like this: this particular one contains two varieties of cheese and three herbs – the kitchen was warm and fragrant while it was cooking. For the white cheese/feta, I went to my little local shop run by several entrepreneurial village women in search of the böreklik variety. It wouldn’t really matter what kind you used but this is the more authentic type to get for something like this: it crumbles in just the right way! And even though we can find gruyere nowadays (at a price), I used my standby of old, eski kaşar, a hard yellow cheese that never lets me down.
- Preheat the oven to 180C, 160C fan, 350F, Gas 4.
- Sift the flour and baking powder into a mixing bowl. Beat together the eggs, oils and milk, then beat into the flour with the pepper, cheeses and herbs. Stir well until you have a soft dropping consistency.
|then stirring ..|
|ready for the oven|
- Spread the mixture in the loaf tin and bake for 40-50 mins. I GAVE MINE EXTRA TIME AS I WANTED TO BE SURE IT WOULDN’T BE TOO WET INSIDE – maybe another 20 mins? Test with a skewer to see if done. The loaf will be golden brown.
- Leave to cool in the tin for 5 minutes before turning out completely.
|slice and serve!|