Chicken, Brie & Spinach Loaves


Those who know me will tell you I hate food wastage and I will try and create something out of ingredients in my fridge that are coming to their use by date.


These loaves made my day last week. As I sat and worked at the computer I felt like I had ordered lunch from a cafe. They are quite strong in flavour, so my twins liked, but did not love them. They would be the perfect lunch for older kids who think lunchboxes aren't "cool" anymore.


Prep 10 min // Cook 20 min


INGREDIENTS

125g Brie cheese diced

1 ½ cups self raising flour

1 ½ tsp grained mustard

½ cup diced cooked chicken (I used leftover roast chicken)

1 cup tasty cheese (I used a sharp Mersey Valley tasty cheese)

2 eggs

1 ½ cup milk

100g butter softened

½ cup spinach leaves


THERMOMIX METHOD

  1. Preheat oven to 180 degrees, lightly grease a mini loaf or large muffin tin and set aside.

  2. Add butter to the bowl and melt 3min/30deg/sp3.

  3. Add eggs and milk to the bowl then mix 10sec/sp4.

  4. Add flour, mustard, tasty cheese and spinach leaves to the bowl and mix 10sec/sp4 then scrape down sides.

  5. Add diced brie and chicken to the bowl and mix 10sec/sp4.

  6. Pour mixture evenly into the greased tins and bake for 20 min until cooked through and golden.

Non-THERMOMIX METHOD

  1. Preheat oven to 180 degrees, lightly grease a mini loaf or large muffin tin and set aside.

  2. Add butter to saucepan and melt on a low heat continually stirring.

  3. Lightly whisk eggs and milk in mixing bowl, then add butter and mix well until combined.

  4. Dice the grated cheese and spinach leaves finely.

  5. Add flour, mustard, tasty cheese and spinach leaves and mix well until combined.

  6. Add diced brie and chicken and mix through well.

  7. Pour mixture evenly into greased tins and bake for 20 min until cooked through and golden.

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