Cheese And Nut Loaf Food

VEGGIE MEATLOAF (VEGETARIAN NUT ROAST)

Steps:

• Preheat oven to 350°F with a rack in the center.
• Spray a large (1 1/2 pound, 10" x 5" x 3") loaf pan with cooking spray and line with parchment that overhangs slightly on two sides.
• Heat oil in a large skillet over medium-high heat.
• Add the onion and a sprinkle of the salt and cook, stirring occasionally, until softened, about 5 minutes.
• Add the minced mushrooms and another sprinkle of the salt, raise heat to high, and cook until they have released their juices and reabsorbed them, about 7 minutes.
• Add garlic, thyme, oregano, basil, tarragon, and sage and cook 2 minutes more.
• Deglaze the pan with the wine, scraping up any browned bits, and cook until liquid is absorbed, about 1 minute.
• In a medium mixing bowl, beat together the eggs and cottage cheese.
• In a large mixing bowl, toss together the brown rice, walnuts and cashews.
• Stir in the egg mixture, then add the mushroom mixture, cheeses, parsley, remaining salt, and pepper. Mix well.
• Spoon mixture into prepared loaf pan and smooth top. If desired, decorate with a few mushroom slices or walnut halves. Place loaf pan on a rimmed baking sheet.
• Bake until firm, about 60 minutes. Let cool in the pan for 10 minutes before removing to a platter to serve.

CHEESE AND NUT LOAF

Steps:

• Heat oven to 350 degrees. Butter a 9 1/2-by-4 1/2-by-2 1/2-inch loaf pan, line bottom with parchment paper, and butter again; set aside. Place dried porcini in a small bowl; add boiling water to cover. Let soak 20 minutes; drain, finely chop, and set aside.
• Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes. Let cool. Finely chop with a sharp knife, or in the bowl of a food processor, set aside. Increase oven heat to 375 degrees.
• Melt butter in a saute pan over medium heat. Add onion and garlic; cook until translucent, about 3 minutes. Add shiitake mushrooms and the reserved porcini; cook, stirring constantly, until all the mushrooms are golden, about 5 minutes. Transfer to a large bowl. Stir in rice, the toasted nuts, parsley, marjoram, thyme, sage, eggs, Gruyere, cottage cheese, salt, and pepper.
• Pour mixture into prepared pan, and bake until golden brown and firm to the touch, about 1 hour. Let cool in pan 20 minutes, then invert loaf, and remove from pan. Serve hot or warm, garnished with sage leaves.

VEGETARIAN CHEESE AND NUT THANKSGIVING LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place walnuts and pecans on a baking sheet.
• Roast nuts in the preheated oven until golden and fragrant, about 7 minutes. Remove from the oven and chop nuts when cool enough to handle.
• Increase oven temperature to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan and line with parchment paper.
• Melt butter in a large cast iron skillet over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms, garlic, parsley, marjoram, and thyme; cook until mushrooms have softened, about 7 minutes.
• Add cooked rice, chopped nuts, Cheddar cheese, cottage cheese, eggs, salt, and pepper; stir until everything is combined. Transfer mixture to the prepared loaf pan.
• Bake in the oven until the top is rounded and golden, about 1 hour 10 minutes. Remove from the oven and let sit for at least 10 minutes before slicing and serving.

NUT LOAF SUPREME

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
• Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
• Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
• Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.

FRUIT AND NUTS CREAM CHEESE LOAF

Steps:

• in a mixer, cream the cream cheese then add the butter and mix until fluffy.
• add the sugar and beat in the eggs one at a time until fully incorporated into the mixture.
• add vanilla.
• add the chopped nuts and cranberries.
• sift together the flour, baking powder and salt.
• add to the mixture and mix well.
• garnish with nuts and cranberries on top.
• transfer into a loaf pan and bake at 325 degrees fahrenheit for 32 minutes or until cake tester comes out clean.

NUT ROAST

Steps:

• Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
• Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
• Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
• Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
• Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
• Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
• Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
• Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
• Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
• Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
• Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
• To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
• It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

FRUGAL GOURMET'S DATE-NUT BREAD WITH CREAM CHEESE AND WALNUTS

Steps:

• Place dates in a mixing bowl and add boiling water. Let stand until fairly cool. Add brown sugar, egg, shortening and vanilla. Stir flour, salt, baking soda and baking powder into mixture. Add nuts. Stir until well mixed. Bake in a greased and floured loaf pan in a preheated 350 degree oven for 1 hour. Remove to a cooling rack.

CHEESE AND LENTIL LOAF

Steps:

• Pre-heat the oven to gas mark 5, 375 deg F (190 deg C).
• Pick over the lentils for any sticks and stones.
• Rinse thoroughly and cook in a tightly covered pan with the water for 10-15 minutes.
• Check after 10 minutes in case you need to add more water.
• The mixture should cook to a stiff puree.
• Remove the pan from the heat and mix in the grated cheese, chopped onion, parsley, cayenne pepper and lemon juice.
• Season to taste.
• In a separate bowl lightly beat the egg.
• Stir in the cream (to the egg).
• Pour this mixture over the lentils.
• Greas e 1 lb loaf tin with the teaspoon of butter and press in the mixture.
• Bake for 45-50 minutes until the top is golden brown and the mixture feels firm to the touch.
• Let it stand for 10 minutes in the tin before turning out.

COTTAGE CHEESE AND NUT LOAF

Steps:

• Mix all ingredients thoroughly, add more seasonings if necessary, put mixture into a well greased baking dish and bake in a moderately hot oven (I'd say just above Medium from experience, but ovens vary)until moderately browned -- 375 degrees.

WALNUT CHEDDAR LOAF

Steps:

• Preheat oven to 350.
• Saute onions in olive oil until translucent.
• Mix with remaining ingredients, salt and pepper to taste and put in an oiled loaf pan.
• Bake for 30 minutes.

FETA-STUFFED CANNELLINI NUT ROAST

Steps:

• Oil the base and sides of a roughly 18cm loaf tin and line with baking parchment. Heat 1½ tbsp oil in a frying pan, tip in the celery and leek, and fry for 10 mins, or until both are softened and translucent.
• Roughly mash the cannellini beans in a large bowl. Stir through the fried celery and leek, pistachios, sundried tomatoes, parmesan, quinoa, za'atar, breadcrumbs, eggs, flour and parsley. Season well.
• For the stuffing, roughly mash the feta with a fork, then stir in the mascarpone, chives, dill and lemon zest. Season.
• Heat the oven to 180C/160C fan/gas 4. Sprinkle the mixed seeds over the bottom of your lined loaf tin. Pat half the bean and nut mixture into the tin and use a spoon to press out a channel along the middle, roughly 2cm wide. Spoon the feta mixture into the channel, then pat down the remaining bean and nut mixture over the top and around the sides. Cover in foil and bake for 50 mins or up to 1 hr until firm to the touch.
• Toss the broccoli in a baking tray with the coriander seeds, harissa and remaining 1½ tbsp oil. Season and roast on the lower shelf of the oven for the last 20 mins of the cooking time, or until crisp at the edges.
• Serve the nut roast on a platter alongside the broccoli. Drizzle with olive oil and top with the dill fronds.

CHEESE & NUT LOAF

Steps:

• Preheat oven to 375°F Butter a loaf pan and line the bottom of the pan with parchment paper, then butter it again.
• Toast walnuts and cashews on a baking sheet (or you could use a hot, dry skillet set on medium and stir constantly) until lightly browned, about 10 minutes. Let cool. Chop fine with knife, (I used the food processor).
• Melt butter in a sauté pan over medium heat. Add the onion and cook until translucent. Add mushrooms and cook until they're browned and any liquid from the mushrooms has reduced by half. Stir in the cooked rice, the nuts, chopped herbs, eggs, cheese, cottage cheese, minced garlic, salt, and pepper.
• Spoon the mixture into the prepared pan. Smooth it down until it's level. Bake until golden brown and firm to the touch, about 1 hour. It should be firm when you shake the pan. Let cool in pan 10 minutes, then run a knife around the edge of the loaf and invert onto a serving plate. Serve with Herb Bechamel sauce or a mushroom sauce.