(from Chocolate & Zucchini by Clothilde Dusoulier)
1. Preheat oven to 350. Butter a 9×5 inch loaf pan, (equivalent to 23 x 13 x 8 cm) sprinkle half the sesame seeds onto the bottom and sides, shake the pan to coat.
2. Combine the flour and baking powder in a small mixing bowl and set aside. In a medium mixing bowl, whisk together eggs, salt and pepper. Pour in oil and yogurt, and whisk again. Sift the flour mixture into the egg mixture and stir with a wooden spoon until incorporated. Don’t over mix, its okay if a few lumps remain. Fold in the sun-dried tomatoes, pistachios and parsley. Stir to combine. Pour the batter into the prepared pan, level the surface with a spatula, and sprinkle with the remaining sesame seeds.
3. Bake for 40 to 50 minutes, until the loaf is golden, and a knife inserted in the center comes out clean. Let cool for a few minutes on the counter, run a knife around the pan to loosen, unmold, and transfer to a rack to cool completely. Cut in slices just before serving.
Variations – use dried figs or dates, instead of sun-dried tomatoes. The same batter can be used with infinite combinations of ingredients: nuts and herbs, olives, roasted vegetables, ham or chicken, cheese .. etc.
1 tablespoon unsalted butter
2 tablespoons sesame seeds (one for pan, one for topping)
1 1/4 flour
1 tablespoon baking powder
3 large eggs
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
1/4 cup olive oil
1/2 cup plain yogurt (greek style)
12 sun-dried tomatoes in oil, drained and diced
3/4 cup unsalted pistachios, toasted
3/4 cup parsley
1 tablespoon=15 ml
1 teaspoon=5 ml
1 cup =250 ml