Patrice , from Wadestown ...
Aunty Joans Cob Loaf
Anyone stuck for something delicious to take to a dinner party for nibbles or to serve at home for a quick lunch? I can't take the credit for this wonderful cob loaf as it is from my Auntys collection of recipes but I know she would be delighted to pass it on to all you celebrated cooks out there.
6 Votes
Since October 15th
Ingredients
- 1 x cob loaf
- 1 punnet cream cheese
- 1 cup tasty cheese
- 1/2 cup mayonnaise
- 1/2 finely diced onion
- 6 cubes of Talleys frozen spinach, defrosted and excess water squeezed from it
- 1 tsp curry powder
Directions
- Cut the top out of a cob loaf and hollow the center out leaving 1/2 an inch outer all over. You can use white or wholemeal bread. Save the crusty top and all the bread from the inside.
- Place this mixture into the cob shell and place the sliced lid from the loaf back on top.
- Wrap it in foil and bake in a moderate oven (160*) for 1 hour.
- Remove from the tin foil and serve with toasted pita bread and the bread removed from the cob loaf.
- Dip and enjoy.
- This can be made in advance and frozen, and then just placed in the oven when you need it.
- There are also other variations you can try, try changing the last 2 ingredients and use:
- Tomato, rosemary and olives
- Sweet corn and red pepper
- Salmon, dill and capers.
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 15 people | 1 hour | 15 minutes |
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