Savory ham and salami loaf

Name: Savory ham and salami loaf
Ingredients: 5 eggs; 1/2 teaspoon salt; 75 ml oil; 45 g full-fat sour cream (30%); 200 g flour; 1 packet (10 g) baking powder; 150 g ham; 4 slices salami (40 g); 1 medium red bell pepper (150 g); 1 small spring onion (15 g); 150 g grated mild semi-hard cheese; 1/2 teaspoon ground black pepper; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 15 g ketchup (optional)

Appetizers - Savory ham and salami loaf by Roxana G. - Recipia

The grated cheese melts into this savory ham and salami loaf, which browns lightly on top and stays soft in the middle. I grate it on the large holes so distinct pieces remain in each slice among the diced deli meats and pepper, rather than disappearing into the sour cream batter. Preparation: 20 minutes. Cooking: 50 minutes. Resting: 60 minutes. Total time: 130 minutes. Serves: 8. About 350 kcal and 16 g protein per serving.

Ingredients

5 eggs
1/2 teaspoon salt
75 ml oil
45 g full-fat sour cream (30%)
200 g flour
1 packet (10 g) baking powder
150 g ham
4 slices salami (40 g)
1 medium red bell pepper (150 g)
1 small spring onion (15 g)
150 g grated mild semi-hard cheese
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
1/2 teaspoon dried thyme
15 g ketchup (optional)

Preparation

1. Beat the eggs with the salt until they double in volume and become foamy. 2. Pour the oil and sour cream over the eggs. Mix the flour with the baking powder and fold it into the mixture. 3. Dice the ham, salami and pepper, finely chop the spring onion and grate the cheese. 4. Add the ham, salami, pepper, spring onion and cheese to the batter. Add the pepper, oregano and thyme and mix. 5. Pour the mixture into a loaf pan about 25 × 10 cm, lined with baking paper. Level the batter and, if using ketchup, spread it on top. 6. Bake in an oven preheated to 175°C for 50 minutes, until lightly browned and a toothpick inserted in the middle comes out clean. 7. Leave the loaf to cool for about 60 minutes, then slice it.

Notes

Mild semi-hard cheese works better here than a very salty one, since the ham and salami are already salty. If the deli meats are very salty, you can leave the salt out of the batter without changing the other quantities. Choose a firm red pepper with smooth skin; a wrinkled one may be softer and more watery. Beating the eggs until fluffy is the step that's easy to rush, so beat them until the volume really increases and the mixture turns pale. A loaf pan about 25 × 10 cm gives the right depth for this amount. Once cool, keep it covered in the fridge and eat it within 3 days. Cut thicker slices and serve with a simple green salad, without a heavy dressing. For a different salty note, you can replace the salami with 40 g chopped pitted olives. The loaf contains gluten, dairy and eggs.