SAVORY GRUYERE-OLIVE BREAD
Provided by Melissa Clark
Categories side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Grease an 8-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, salt and pepper. In a separate bowl, whisk together the mayonnaise, egg and milk. Fold the wet mixture into the dry until just combined. Fold in the cheese and olives.
- Scrape the batter into the loaf pan and smooth the top with a spatula. Bake until golden and firm, 40 minutes. Let bread cool in the pan for 5 minutes. Run a knife around the edge of the pan and over turn onto a wire rack. Cool 20 minutes before slicing and serving.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 5 grams, Sodium 296 milligrams, Sugar 1 gram, TransFat 0 grams
SAVORY QUICK BREAD WITH CHEESE AND OLIVES
Savory Quick Bread With Cheese And Olives- Delicious quick bread for any occasion. Beautiful ingredients like olives, bacon, bell peppers, cheddar cheese, and white wine come together into a great recipe that can be served as an appetizer or an accompaniment for a lovely meal.
Provided by The Bossy Kitchen
Categories Breads
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F/180C.
- In a medium bowl, mix the flour with the baking powder.
- Add eggs, oil, and wine and mix well. Add olives, red pepper, ham or bacon, cheese, and stir to combine. Taste for salt and pepper. ((keep in mind that the other ingredients are salty, so there is not much need of adding a lot)
- Place the batter into a loaf baking pan and bake for 45 minutes or until golden brown on top.
- Allow it to cool, remove it from the pan and serve slices of it.
Nutrition Facts : Calories 259 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 12 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 286 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SAVOURY OLIVE BREAD
A marvelous quick bread to make for a lunch. A savoury melt in the mouth texture. This bread is best fresh from the oven. Also great to eat with Italian style meals.
Provided by Chrissyo
Categories Breads
Time 1h20m
Yield 1 loaf bread
Number Of Ingredients 8
Steps:
- Preheat the oven at 180°C/350°F.
- Brush a 20x10 cm (8 x 4 inch) loaf tin with olive oil and line with greased greaseproof paper.
- Beat the eggs until frothy and stir in the chopped olives, oil and milk.
- Sift the flour, sugar, baking powder and salt together and add the egg mixture, stirring lightly just until the flour is combined; be careful not to over mix.
- Spoon into the prepared loaf tin and bake in the oven for 1 hour, or until hollow when tapped.
- Leave in the tin for a minute, then turn onto a wire rack to cool.
- Serve sliced with a salad, or make into sandwiches with slices of cheese between.
OLIVE CHEESE BREAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F.
- Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
- Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
- Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.
OLIVE & ONION QUICK BREAD
I've been baking for over 50 years and I never get tired of trying new recipes for my family, friends and co-workers. Baking actually relaxes me. I feel like an artist creating a masterpiece of love. This savory loaf makes a great gift. -Paula Marchesi, Lenhartsville, PA
Provided by Taste of Home
Time 1h
Yield 1 loaf (12 slices).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Remove from heat., In a large bowl, whisk flour, rosemary, baking soda and salt. In another bowl, whisk eggs, buttermilk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1/4 cup cheese, olives and onion., Transfer to a greased 8x4-in. loaf pan. Bake 40 minutes. Sprinkle remaining cheese over top. Bake until a toothpick inserted in center comes out clean, 5-10 minutes longer. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 150 calories, Fat 6g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 373mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
OLIVE BREAD SWIRLS
These delicious savoury rolls make an excellent side dish for a lunch party
Provided by Xanthe Clay
Categories Buffet, Dinner, Lunch, Side dish
Time 1h50m
Yield Makes 12
Number Of Ingredients 9
Steps:
- In a large bowl, mix the flour, salt, yeast, 1 tbsp olive oil and 300ml warm water, to make a soft dough. Knead by hand for 10 mins or with the dough hook in a food processor or mixer for 5 mins. Put the dough back in the cleaned out mixing bowl, then cover the bowl with oiled cling film. Leave to rise for an hr in a warm place until doubled in size.
- Meanwhile, make the filling. Discard any tough basil stalks (leave tender ones on) and put in a mini food processor or hand blender beaker with the black olives. Add 4 tbsp olive oil, the garlic and the anchovies, if using. Whizz to a rough paste.
- Heat oven to 220C/200C fan/gas 7. Line a shallow baking tin about 30 x 20cm with non-stick paper. On a floured worktop, roll out the dough to a rectangle roughly 30 x 40cm. Spread the olive paste all over and arrange the whole green olives in a line down one of the short edges. Roll up the dough like a Swiss roll, starting at the short olive-encrusted end to make a sausage shape.
- Cut the dough into 12 slices, then carefully lift each one into the tin, to make 4 rows of 3 swirl shapes. Lightly brush all over with the remaining olive oil. Loosely cover with cling film, then leave to rise for 20 mins or so, until slightly puffed up and filling the tin. Cook for 20-25 mins until golden, then leave to cool in the tin.
Nutrition Facts : Calories 258 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.05 milligram of sodium
SAVORY OLIVE-NUT BREAD
Make and share this Savory Olive-Nut Bread recipe from Food.com.
Provided by kiki_mora
Categories Breads
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sift together the all-purpose flour, baking powder, salt, and optional.
- cayenne. Combine with the whole-wheat flour. Whisk together the.
- egg, milk, and olive oil in a small bowl and add to the flour mixture,.
- stirring just enough to combine. Add the olives, nuts, and oregano.
- Place the batter in a greased loaf pan and bake in a preheated 350°F.
- (180C) oven for 45 minutes. Makes 1 loaf.
Nutrition Facts : Calories 376.4, Fat 18.8, SaturatedFat 3, Cholesterol 40.9, Sodium 699, Carbohydrate 44.3, Fiber 4.8, Sugar 0.6, Protein 10.7
SAVORY OLIVE OIL BREAD WITH FIGS AND HAZELNUTS
This is an adaptation of a bread in Susan Loomis's 'Cooking on Rue Tatin.' The slightly spicy bread makes a nice hors d'oeuvre, cut in triangles and served with wine.
Provided by Martha Rose Shulman
Time 1h45m
Yield One 8-inch loaf, about 20 slices
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees. Place the hazelnuts on a baking sheet and toast for 20 to 35 minutes, until lightly browned. Remove from the oven and pour the hazelnuts onto a clean dishtowel. Fold over the dishtowel and rub the hazelnuts to loosen and remove the skins. Allow to cool completely.
- Place the skinned hazelnuts in a pastry bag or plastic bag and roll over them with a rolling pin, just to break the nuts in half. Set aside. Turn the oven up to 400 degrees. Oil or butter an 8 1/2 x 4 1/2 (or 8 x 4)-inch bread pan. Line with parchment, oil or butter the parchment, and dust lightly with flour.
- Sift together the flours, baking powder, sugar, salt and pepper. Stir in the fennel seeds.
- In a large bowl or in the bowl of an electric mixer whisk the eggs until frothy. Whisk in the olive oil and the milk. Add the optional orange zest. Whisk in the flour mixture and beat just until incorporated. Fold in the hazelnuts and chopped figs.
- Scrape the batter into the bread pan. Place in the oven and bake 40 to 45 minutes, until golden and a tester comes out clean. Remove from the oven and turn out onto a rack. Remove the parchment after 5 minutes and allow to cool completely. To serve, cut in thin slices and cut the slices in half on the diagonal, or into quarters.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 99 milligrams, Sugar 6 grams, TransFat 0 grams
ROSEMARY OLIVE OIL BREAD
A healthy dose of olive oil gives this rosemary-infused bread from Mark Bittman's How to Bake Everything a rich, moist crumb and pale golden hue. Among other things, this is a wonderful and unconventional loaf for sandwiches.
Provided by Mark Bittman
Categories Bake Bread Rosemary
Yield Makes 1 large boule
Number Of Ingredients 5
Steps:
- Combine the flour, yeast, and salt in a food processor. Turn on the machine and add the olive oil through the feed tube, followed by 3/4 cup water. Process for about 30 seconds, adding more water, 1 tablespoon at a time, until the mixture forms a ball and is slightly sticky to the touch.
- Turn the dough onto a floured work surface and, by hand, knead in the rosemary until the dough feels smooth. Put it in a bowl, cover with plastic wrap, and let rise until the dough doubles in size, about 2 hours. (You can cut this rising time as short as 1 hour if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 8 hours. At this point, you may also wrap the dough tightly in plastic and freeze for up to a month; defrost in a covered bowl in the refrigerator or at room temperature.)
- Lightly dust a work surface with flour. Shape the dough into a boule, sprinkling with flour as necessary but keeping it to a minimum. Line a colander or large bowl with a well-floured kitchen towel, set the loaf in the bowl, and cover with another towel (this keeps it from spreading too much). Let the dough rise for at least an hour and preferably longer, up to 2 hours.
- About 45 minutes before the dough has risen, heat the oven to 425°F. Put an ovenproof skillet (preferably cast iron) on the floor or the lowest rack while the oven heats. If you're using a baking stone, put it on the rack above the skillet while the oven heats; if not, line a baking sheet with parchment paper.
- Once you're ready to bake, slide or turn the dough out onto a lightly floured peel or flexible cutting board, seam side down, or just transfer it to the prepared baking sheet. Rub the loaf with a little flour (this helps prevent scorching) and slash the top with a sharp knife or razor blade. Use the peel or cutting board to slide the loaf onto the baking stone or slide the baking sheet into the oven. Partially pull out the rack with the heated skillet and very carefully pour 1 cup hot water into the skillet (it will create a lot of steam). Slide the rack back in and immediately close the oven door
- Bake for 45 to 50 minutes, turning the bread or the baking sheet halfway through, until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 200°F on a quick-read thermometer. If the bread is browning too quickly, lower the temperature to 400°F. Remove and cool on a wire rack.
- Variations:
- Rosemary Olive Oil Bread With Olives or Tomatoes: In Step 2, knead 1 cup halved pitted oil-cured olives, roughly chopped dried tomatoes, or a combination into the dough along with the rosemary.
- Olive Oil Bread With Onions and Mint: A nice combo; you can make this with olives too (see the preceding variation), but omit the rosemary. In Step 2, knead 1 large onion, chopped, into the dough in place of or along with the olives. Add 1 tablespoon chopped fresh mint if you like.
- Pancetta and Black Pepper Bread: Rich, savory, and packed with flavor: You can use olive oil here if you'd rather not use the pancetta pan drippings: Omit the rosemary. Chop 1 pound pancetta (or bacon) and cook until it's crisp. Drain the meat and set it aside, reserving 1/3 cup of the rendered fat. If you don't have enough, add olive oil or good-quality lard to make up the balance. Proceed with the recipe, using the reserved fat in place of the oil. In Step 2, knead in the pancetta pieces and 2 tablespoons coarsely ground black pepper.
OLIVE BREAD
With just 5 ingredients you can bake up this tender loaf with a colorful swirl of olives. This is a great bread to serve when you are having a large group at home or to take to a potluck.-Ann Major, Oskaloosa, Kansas
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 1 loaf (30 slices).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into a 16-in. x 12-in. rectangle. Sprinkle olives to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 20 minutes., Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts :
OLIVE-SALAMI BREAD
Bake up a delicious antipasto flatbread with this Olive-Salami Bread recipe. This easy Olive-Salami Bread calls for only four simple ingredients - hard salami, black olives, grated Parmesan and pizza dough!
Provided by My Food and Family
Categories Home
Time 50m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Heat oven to 375ºF.
- Pat dough into 8-inch round on lightly floured surface. Reserve 2 Tbsp. olives for later use; sprinkle remaining olives over dough. Top with cheese and salami.
- Roll up dough tightly; place, seam side down, on parchment-covered baking sheet. Press reserved olives evenly into dough.
- Bake 35 min. or until golden brown. Cool 5 min. on baking sheet. Transfer bread to wire rack; cool completely before slicing to serve.
Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 410 mg, Carbohydrate 18 g, Fiber 0.7215 g, Sugar 2 g, Protein 6 g
OLIVE - CHEESE QUICK BREAD
Very pretty presentation! Loaded with salty green olives in a savory cheesy bread, this really hits the spot along-side a thick soup on a cold winter's evening. Try it with Potato & Ham Soup OR Clam Chowder. Enjoy the colors when you cut the slices!
Provided by Debber
Categories Quick Breads
Time 45m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Grease a loaf pan; set aside. Preheat oven to 350.
- In a large bowl, combine dry ingredients and the cheese; set aside.
- In a medium bowl, lightly beat egg; stir in milk and oil, mixing well.
- Add onion to the egg-milk, mix; then stir into flour mixture--do not over-mix, just get things moist.
- Spoon half of batter into prepared pan. Arrange 28 olives on their sides, 4 rows of 7 olives each.
- Spoon remaining batter over the olives, smoothing the top with the back of the spoon.
- Place remaining 7 olives evenly spaced down the center of the top of the loaf.
- Brush with olive oil (or spray).
- Bake 35-45 minutes until wooden pick comes out clean.
- Let stand 10 minutes---this is really important or the loaf will sort of fall apart when you cut it :-(.
- VARIATIONS: Use a different type of cheese for a whole different flavor. How about a different kind of olive? Mmmmm -- .
Nutrition Facts : Calories 268.9, Fat 14.1, SaturatedFat 4.7, Cholesterol 44.5, Sodium 350.4, Carbohydrate 27, Fiber 0.8, Sugar 1.8, Protein 8.3
OLIVE OIL AND HERBES DE PROVENCE BREAD
Usually I post things to get the nutritional info, but this one is so worth sharing. My husband says this is the best bread he has tasted. It's another recipe by the fabulous Laura Calder on Food TV Canada's 'French Food at Home.' I made this by hand and it was as easy as homemade bread can be. Any dried herbs can be used for this, and it can also be made without any herbs, but it's not as good. I used McCormick's Herbes de Provence, which is a blend of rosemary, marjoram, thyme, savory, basil, lavender and sage. Makes an excellent accompaniment for any French or Italian dish, or serve it toasted and open faced with butter, slices of fresh tomatoes and your favourite cheese. It's so good.
Provided by Glitterhoof
Categories Yeast Breads
Time 2h5m
Yield 1 Loaf
Number Of Ingredients 7
Steps:
- Stir the sugar and yeast into the water, and set aside for 10 minutes to dissolve.
- Put the olive oil and salt in a large mixing bowl, and add the yeast mixture.
- Beat in 1-1/2 cups/285 g of the flour, until smooth, along with the herbs.
- Work in the remaining cup/125 g flour, turning it onto the countertop to knead, until you have smooth, springy dough, 10 to 15 minutes. (I found 15 minutes yeilded a much better bread than 10 minutes).
- Cover with a tea towel and set in a warm place to rise to double, about 45 minutes.
- Punch the dough down and shape into a loaf. (I shaped mine into a ball by pressing the dough slightly flat, folding in the corners, pinching them together and then flipping the ball over with the pinched corners on the bottom. I then made three long slices in the top for steam to escape. This is how Laura did it on the show.).
- Let rise again 30 minutes (or not), and bake at 400ºF/200ºC for 25 minutes until done. I brush the loaf with an egg/milk wash before I bake it, but it's not necessary. The wash is 1 yolk beaten with a tablespoon or two of milk. You can also spray the loaf lightly with water, or put a pan of boiling water in the oven to give the bread a crispy crust.
- Let the bread cool a little before slicing to serve.
CHIC AND CHEERFUL - SAVOURY FRENCH OLIVE, CHEESE AND ONION CAKE
The French love these delicious savoury cakes, they can be found in all supermarkets and good boulangeries. The texture is still very light and "cake" like, as these are not yeast risen cakes; however, the texture is also quite robust and firm, slightly "holey", making these savoury type cakes very easy to slice. You can just slice them and butter them for a snack or use the sliced cake for an unusual and alternative sandwich bread. Or, slice them and then cut into small cubes - then using cocktail sticks attach a chunk of your favourite cheese or spread the cubes with tapenade, cream cheese or your favourite savoury spread. Olives also make a great accompaniment. Please note, that these do NOT have the same texture as a normal sweet cake - as I mentioned before, the texture is holey, firm and amost like a sourdough bread. They freeze beautifully, both in loaves or in slices. Preparation time includes the "resting" time needed for the cake batter.
Provided by French Tart
Categories Lunch/Snacks
Time 2h45m
Yield 1 loaf or 6 small mini loaves, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a small frying pan. Gently fry the onion for about 10 minutes, or until soft and golden.
- Meanwhile, sift the flour, baking powder and salt into a large bowl. Gradually whisk in the eggs, followed by the milk, until you have a smooth batter. Mix in the cheese, olives and sautéed onions, along with their oil. Cover and leave to rest for 2 hours. This will make a lighter cake.
- Preheat the oven to 220C,450F, gas mark 7 and grease 6 mini loaf tins (see above), or one large loaf tin. Give the batter a good stir and divide between the tins.
- Bake at the centre of the oven for 15 - 20 minutes for the 6 mini loaf tins, or 20-30 minutes for the large loaf - or until firm and golden. Leave to cool.
- When cold, turn out of the tins and wrap or store in an airtight tin. These savoury cake/s freeze very well in slices or as 1 whole or 6 mini loaves.
- NB. These can be made in advance and refrigerated. Bake them in a tray of mini loaf pans or individual mini loaf tins (the tins should be about 10 x 6 x 3.5cm). Alternatively, try muffin tins.
Nutrition Facts : Calories 267.4, Fat 17, SaturatedFat 5.9, Cholesterol 146.9, Sodium 597.4, Carbohydrate 16.6, Fiber 1.2, Sugar 0.8, Protein 12.2
More about "savoury olive bread food"
SAVORY OLIVE BREAD : 5 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
Estimated Reading Time 3 mins
SAVOURY - FOOD HEAVEN
From foodheavenmag.com
GLUTEN-FREE OLIVE BREAD WITH PARMESAN AND SUN-DRIED TOMATOES
From therealfooddietitians.com
CRUSTY & RUSTIC OLIVE LOAF BREAD RECIPE (VIDEO!) - FOOLPROOF LIVING
From foolproofliving.com
SAVOURY OLIVE, HERB AND PARMESAN LOAF | BRITISH FOOD, RECIPES, …
From pinterest.ca
HOLIDAY BAKING| SAVOURY CHEESE & GARLIC OLIVE OIL PULL-APART BREAD ...
From passionateaboutbaking.com
SAVORY OLIVE BREAD | OLIVE BREAD, SAVORY, FOOD
From pinterest.ca
SAVOURY OLIVE CAKE APPETIZER - PERFECTLY PROVENCE
From perfectlyprovence.co
SAVOURY OLIVE, HERB AND PARMESAN LOAF | THE ENGLISH KITCHEN
From theenglishkitchen.co
SAVOURY OLIVE BREAD RECIPE - FOOD.COM
From pinterest.com
SAVORY OLIVE BREAD | YANKEE KITCHEN NINJA
From yankeekitchenninja.com
55 SAVORY BREAD RECIPES TO ENJOY WITH DINNER | TASTE OF …
From tasteofhome.com
HAM CHEESE AND OLIVE BREAD - PARDON YOUR FRENCH
From pardonyourfrench.com
OLIVE BREAD. | OLIVE BREAD, FOOD, SAVORY
From pinterest.ca
SAVORY OLIVE BREAD | OLIVE BREAD, SAVORY, FOOD
From pinterest.com
A SAVORY LOAF PACKED WITH CHEESE AND OLIVES - THE NEW …
From nytimes.com
SAVOURY OLIVE CAKE. ON FOOD52 | RECIPES, OLIVE PIE RECIPE, SAVOURY …
From pinterest.ca
30 SAVORY BREAD RECIPES YOU SHOULD DEFINITELY TRY
From yummyaddiction.com
SAVORY OLIVE BREAD | OLIVE BREAD, BREAD, COOKING RECIPES
From pinterest.com
SOURDOUGH BREAD WITH OLIVES — SWEET • SOUR • SAVORY
From sweetsoursavory.com
RUSTIC GREEK OLIVE BREAD - SAVOR THE FLAVOUR
From savortheflavour.com
CRUSTY HOMEMADE MEDITERRANEAN OLIVE BREAD - FOODNESS …
From foodnessgracious.com
SAVORY OLIVE BREAD | OLIVE BREAD, SAVORY, FOOD
From pinterest.com
25 SAVORY QUICK BREAD RECIPES - THE BOSSY KITCHEN
From thebossykitchen.com
SAVOURY QUICK LOAF A HAM AND OLIVE CAKE - PERFECTLY PROVENCE
From perfectlyprovence.co
OLIVE HAM AND CHEESE LOAF - JO COOKS
From jocooks.com
EASY GREEK CYPRIOT OLIVE BREAD - ELIOPITA - MOUTHWATERING VEGAN
From mouthwateringvegan.com
HAM AND OLIVE BREAD – FRENCHENTREE - FRENCHENTRéE
From frenchentree.com
SAVOURY BREAD PUDDING WITH SPINACH, OLIVES & CHEESE
From sinamontales.com
SAVORY CAKE (OR QUICK BREAD) WITH OLIVES, CHEESE, AND PINE NUTS
From aglaiakremezi.com
MAKE THIS CHEESY ZUCCHINI AND OLIVE BREAD - FOOD REPUBLIC
From foodrepublic.com
SAVOURY BAKING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SAVORY APPLE OLIVE OIL BREAD | #BREADBAKERS - FOOD ABOVE GOLD
From foodabovegold.com
FRENCH SAVORY CAKE WITH HAM, CHEESE, AND OLIVES - FOOD NOUVEAU
From foodnouveau.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love