Turn to these herb-flecked oven-baked loaves if you’re seeking comfort.
These tasty mini loaves come together quickly on a weeknight. I use tins that are 4cm by 6cm, but you can adjust the recipe to suit any size. Pair with a side salad for a well-balanced plate.
- Preheat the oven to 180C. Grease the base of 4 mini loaf tins.
- In a large bowl mix the lamb, onion, garlic, tomato paste, egg, rosemary, tomatoes and feta. Evenly fill the mini loaf tins and place a piece of rosemary on top.
- Bake for 25 minutes or until a skewer comes out clean. Let them sit for a few minutes.
- Combine the yoghurt, feta and rosemary to serve alongside the loaves.
href="https://www.nzherald.co.nz/viva/topic/recipes/">More dinner recipes
From tarts to oven roasts.
Give your lamb leg a leg-up with lemon and rosemary. This aromatic lamb dish features garden-fresh rosemary and plenty of citrus.
Sticky, sweet lamb cutlets fit for a crowd. They’re slathered in a pomegranate sauce that elevates this dish to something brilliant.
Roast chicken with tarragon and fennel. Smothered in a special, mustardy butter, this roast is an elevated classic.
Caramelised onion and sardine tart. Frozen puff pastry makes this delicious tart recipe a breeze.
Soft tacos filled with jackfruit. We love this vegetarian version of tacos, which is a cinch to put together.