Alice Choo-Shee-Nam—Living In Durham Community Blog
Savoury Garden Vegetable Bundt Bread
Please note that even though I said Budget Friendly PICNIC recipes for the Summer. You can use this recipe and the others year round.
Chopped Vegetables Ready to Go
CELERY, ZUCCHINI, BASIL, MUSHROOMS, SHALLOTS
MUSHROOMS MANY NUTRITIONAL BENEFITS
CHOPPED VEGETABLES COOKING IN THE PAN
CHOPPED & FRESH SWEET PEPPERS
TRY TO GET ORGANIZED AND HAVE EVERYTHING READY BEFORE COOKING
ALL THE VEGETABLES ARE COOKING AND LOOKING GOOD
NEARLY FINISHED. DON’T WORRY IT WILL TASTE DELICIOUS!
I USED CHEDDAR CHEESE BUT YOU CAN USE YOUR FAVOURITE CHEESE. DON’T BE AFRAID TO SUBSTITUTE AN INGREDIENT FOR SOMETHING ELSE IF YOU DON’T HAVE EVERYTHING IN YOUR PANTRY.
I SLICED THE GARDEN VEGETABLE BUNDT BREAD IN THE PAN AND LEAVE IT IN THE PAN FOR OUR PICNIC THAT WAY ALL WE HAD TO DO WAS SERVE IT.
SLICED AND READY-TO-GO!
1/4 Cup Fresh Basil
4 Stalks of Fresh Shallots
6 Cremini Mushrooms
1/2 Cup Zucchini
1/2 cup Fresh Parsley
1/2 cup Sweet Peppers
1 TBSP Herbe De Provence
4 Stalks of Fresh Celery
6 Bulbs of Garlic
1/4 Cup or 1/2 Cup of grated Cheddar Cheese
2 TBSP of Coconut Oil
3 Farm Fresh Eggs
1 1/4 cup of Evaporated Milk
A pinch of salt
1 tsp. of Black Pepper
1 TBSP Baking Powder
1 3/4 cups of All Purpose Flour
Okay. Some my ingredients were purchased at the Supermarket the rest at the farm. Sweet Peppers and Zucchini were purchased at the farm.
Mushrooms $1.99 per pack
Basil Large Double Pack $3.49
Evaporated Milk $2.97
Ground Turkey Meat per pack $6.63
All these Items I purchased from the Local No Frills Supermarket in Newcastle.
The meal lasted all day. Plus, I only used half (1/2) of the Vegetables purchased. So, total cost for the Garden Vegetable Bundt Bread about $12. The rest of the products were in my pantry.
Prepare your Bundt pan by adding a bit of butter and then flour to the interior of your pan. If you do decide you don’t want to use a Bundt pan then use a Loaf Pan. Size of your Bundt Pan or Loaf pan should be a 9 Inch pan. Preheat the Oven to (350 Degree F)
Make sure to chop all your fresh vegetables listed above and have those ready before you heat your pan. This will take you about 7-10 minutes. depending on whether or not you have other distractions. Heat your Frying Pan or Skillet over medium heat. Add your chopped Mushrooms and Shallots to the pan and stir them so they get coated with the Coconut Oil and so they don’t stick to the pan. Add the rest of your chopped vegetables and herbs except your crushed garlic.
Add your garlic in last. I like to add it in last because then I know the flavour will be stronger and it doesn’t burn. Add your salt and pepper and your dry herbs. Please Note: If you don’t have Herbe de Provence in your Pantry, just substitute it for something else you have. Use whatever dry herbs you have. Oregano, thyme, chives—Use what you have.
Cook your Vegetables for about 7 minutes then turn off the Heat. The rest of the Heat from the stove will finish cooking your vegetables. Then begin the beating of your eggs and Evaporated Milk. Once again if you feel you don’t want to use Evaporated milk then use what you like.
Now take approximately 1 1/2 Cups of your cooked Vegetables and put aside. You will use this to add to the top of the your vegetable mixture at the end before placing it in the oven.
Add the rest of your cooked Vegetables to your egg and milk mixture. Stir well to incorporate. Then add your flour and baking powder. You can use a wooden spoon to mix this in or just use the Mixer. If using the mixer, mix on low speed for less than a minute until you notice all the flour have disappeared.
Now, add that reserve 1 1/2 cup of cooked vegetables to the top of your Vegetable Batter. Then add your grated Cheese about 1/4 –1/2 cup of Shredded Cheddar Cheese.
Once again, customization is key. You can follow my recipe exactly as is or you can use your Favourite Cheese. I use the Cheddar Cheese because that is what my kids prefer. Mozzarella or Provolone cheese would go nice with it too. As well as Goat Cheese. Goat Cheese/Feta Cheese would give the Recipe a whole new dimension and add a Greek touch to the recipe. A bit of Parmesan Cheese would be nice too.
Now, place your Bundt Pan in the oven and Bake for about 35 minutes. I would suggest you check on it after 20 minutes in the oven. Once it is baked you will notice it has a bit of firmness to the top like what you see below—But the inside should be soft and moist. Just like the image below.
Once you feel it is fully baked. Take it out of the Oven and leave it in the pan to cool down.
Once it is cooled down you will notice how your baked “Garden Vegetable Bread” just separates from the pan. Notice in the far left hand corner it is slowly starting to separate from the sides? As it begins to cool down more it separates more. Then when you are ready you just turn it out on your serving tray or wrap it and place it in the refrigerator for your “PICNIC” for the next day. Pack this Bread as a Cold Item or packed in a “Heat Proof Container.”
If you are planning on going on a
then I strongly suggest you prepare ALL the food you will need a day before. That will just eliminate alot of stress and save you some time. Especially if you plan a Day trip to
6 Servings per Pan. That means the Recipe will be able to serve 6 people the most. If you have more people going on your PICNIC then you will need to double up or triple up in order to feed everyone.
Last Year, 2015 I had to move to a new place right in the middle of “SUMMER” and I did not get a chance to take my kids anywhere for the Summer. I saw this PICNIC basket at my local “BIBLES FOR MISSION THRIFT STORE” and bought it. I paid $6.99 for it. I made a promise that I would take my kids on a PICNIC and I did just that on Saturday July 30, 2016
The Tag was still on my basket
The Front of my PICNIC BASKET
COBOURG BEACH JULY 30, 2016
Photos taken by Alice Choo-Shee-Nam—Living In Durham Community Blog