Spinach and spice loaf from The Cardamom Trail: Chetna Bakes with Flavours of the East (page 194) by Chetna Makan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Anea25 on October 12, 2024

    so much more than the sum of its parts. very light and flavorful

  • anya_sf on May 13, 2019

    Instead of cooking fresh spinach, I used frozen chopped spinach, thawed and squeezed dry. The instructions don't say when to add the spinach, so I stirred it in at the end. I didn't have garlic-and-herb-infused oil, so I added some dried oregano and thyme to the batter along with the chili flakes (I used urfa) and cumin. In place of self-raising flour, I used half all-purpose, half white whole wheat flour, plus 3 tsp baking powder, and 1 tsp Kosher salt. In a 2 lb loaf pan, the loaf would be very flat. I opted for a 1.5 lb loaf pan so the loaf would be a little taller and it baked in 40 min. The flavor was milder than expected; next time I'd use spicier chili flakes and bump up the other spices as well, and maybe the salt too. The flavor improved after the bread cooled. The texture was moist and not too dense.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.