This is a really quick and easy dish for a Sunday brunch. Put it all in the blender, fill it with whatever you’ve got in your fridge/pantry, put it in the oven and in about 40 minutes it’s done! And it’s delicious!
180ml/~145g vegetable oil (I used half sunflower half olive oil)
a pinch of salt
1tsp baking powder
50g grated parmesan, plus a little more to sprinkle
Preheat the oven to 180oC and grease a 20x20cm baking tin.
Beat all the ingredients together in the blender, food processor or by hand.
Pour half of the batter in the prepared tin, distribute the filling of your choice and cover with the rest of the batter. Sprinkle with some grated parmesan, put it in the oven and bake until golden brown.
For the filling I used 350g shredded chicken breasts mixed with about 50g pesto sauce and 1 tin of cherry tomatoes (smashed down), and about 100g cream cheese loosely spread on top.
Another option is: 1 cup shredded ham, 1 cup shredded cheese, ½ cup tomatoes (seeded and diced), and 1tbsp oregano.
Always start with the wet ingredients, otherwise the blade may get stuck.