Mosaic savory loaf in the multicooker

Name: Mosaic savory loaf in the multicooker
Ingredients: 4 eggs; 150 g sour cream; 100 ml oil; 150 ml mineral water; 1 packet baking powder; 300 g flour; 150 g smoked pork neck; 100 g semi-hard cheese; 250 g canned mushrooms; 1 medium red pepper (150 g); 1 small red onion (80 g); 100 g pitted green olives; 1 teaspoon dried thyme; 1/2 teaspoon ground pepper; 5 ml oil for greasing the pot

Appetizers - Mosaic savory loaf in the multicooker by Paulina C. - Recipia

The green olives stay whole in Mosaic savory loaf, a savory multicooker loaf with smoked pork neck, mushrooms and semi-hard cheese. I tried it in the multicooker and adjusted the quantities to what I had in the fridge; I cut the cheese into small cubes, and when the olives are salty, I leave out the salt. The center falls somewhere between a pudding and a loaf, without being wet, and the farm eggs give it its deep yellow color. Prep: 20 minutes. Cook: 40 minutes. Rest: 10 minutes. Total time: 70 minutes. Serves: 8. About 450 kcal and 16 g protein per serving.

Ingredients

4 eggs
150 g sour cream
100 ml oil
150 ml mineral water
1 packet baking powder
300 g flour
150 g smoked pork neck
100 g semi-hard cheese
250 g canned mushrooms
1 medium red pepper (150 g)
1 small red onion (80 g)
100 g pitted green olives
1 teaspoon dried thyme
1/2 teaspoon ground pepper
5 ml oil for greasing the pot

Preparation

1. Drain 250 g of canned mushrooms well and chop them finely if they are whole; leave sliced mushrooms as they are. Dice 1 medium red pepper and 1 small red onion, then dice 150 g of smoked pork neck and 100 g of semi-hard cheese. Leave 100 g of pitted green olives whole. 2. Beat 4 eggs, then mix in 150 g of sour cream, 100 ml of oil and 150 ml of mineral water. Mix 1 packet of baking powder with 300 g of flour and gradually add it to the bowl. 3. Add the chopped vegetables, pork neck, cheese and olives. Sprinkle in 1 teaspoon of dried thyme and 1/2 teaspoon of ground pepper, then mix everything with a spatula. 4. Grease the multicooker pot with 5 ml of oil and pour in the mixture. Choose the BAKE program, set it to 180°C for 40 minutes, close the lid and press START. At the 30-minute mark, turn the loaf over and let it brown on the other side for the last 10 minutes. 5. When it’s done, unplug the appliance and leave the loaf in the pot for 10 minutes, so it cools down gradually.

Notes

Drain canned mushrooms well, and rinse and dry very salty olives beforehand if needed. Schedule the baking to start 70 minutes before the meal, allowing time for preparation and cooling in the pot. After the 10 minutes in the pot, let it cool before slicing; then keep it covered in the fridge for up to 3 days. You can replace the smoked pork neck with 150 g of smoked ham; the loaf contains gluten, dairy and eggs. Serve it with ketchup or tomatoes.

Frequently asked questions

Can I use fresh mushrooms instead of canned ones?

Yes, use 250 g of sliced fresh mushrooms and cook them in a dry pan for 8 minutes, until they no longer release liquid. Let them cool before mixing them into the batter.

Can I use black olives?

Yes, use 90 g of pitted black olives; leave them whole if they’re small.

What should I do if the center is still soft after baking?

Leave it on the BAKE program at 180°C for another 5 minutes, until the center no longer wobbles.

Can I replace the semi-hard cheese with another cheese?

Yes, you can use 100 g of semi-mature cheddar, cut into cubes, instead of the semi-hard cheese.