Nut Loaf

 

8oz/225g
Almond/cashew/brazil/hazelnut/mixed nuts
4oz/115gWholemeal bread
 Medium sized onion
 Oil (olive is good but others will do)
1/3  pint/300mlStock made with Marigold bouillon powder
2 tsps/10mlYeast extract or vegemite
 Salt and pepper to taste

 
Chop the onion and sautee in the oil.  Grind the nuts and bread together.  Mix all the ingredients together – it should be fairly moist. 

Turn into a loaf tin or shallow baking dish. Smooth the top. Bake in the oven at about 180/Mark 4. 

Check after 20 minutes, it will probably take around 25 minutes/half an hour until your fork comes out clean. 

Leave to rest for a minute or two – you should then be able to turn it out upside down onto a serving dish.  Don’t worry if it doesn’t come out cleanly – Nutloaf Heap still tastes delicious!

This is the basic version.  Use any nuts or a mixture of different types. A sauce or a stuffing (see below for suggestions) or both always add to a nutloaf. Mayonnaise goes well.

Try pressing half the mixture into the dish and adding sliced tomato or cheese or both. Or make some stuffing. Put the remaining mixture on top and bake.

 

Parsley Stuffing


6oz/180g 
Breadcrumbs
4oz/115gMargarine or butter
 Juice of one and a half lemons
 Teaspoon each of marjoram and thyme    
4Tablespoons of parsley (approximate, less if using dried)


Mix all the ingredients.  Press half the loaf into the dish, add the stuffing , then the rest of the loaf and proceed as above.

 

Cranberry and Apple Sauce

2oz/125g 
Cranberries
1
Large eating apple

 
Peel, core and chop up the apple.  Stew all the fruit gently in a little water (or wine) until soft and mushy.  Liquidise for a smooth sauce.

This recipe is very much to your own taste. 

Add sugar, salt and pepper, cinnamon or cloves if you like.