Nut Loaf Food

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.

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.

VEGETARIAN NUT LOAF

Steps:

• Mix grated carrots and other vegetables together in large bowl. Squeeze some of the juice from the grated carrots into the egg yolks, add salt and spices and beat thoroughly then mix with the vegetables. Add nuts and melted butter and mix thoroughly.
• Bake in greased Pyrex loaf pan in moderate oven until done, about 1 hour. Serve on plates in slices just thick enough to hold together.

SOUR CREAM CHOCOLATE CHIP NUT LOAF

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-5-inch standard loaf pan.
• Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon
• Make the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, about 3 minutes. Add the sugar and vanilla, beating until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the melted butter and sour cream to the egg-and-sugar mixture; beat until well combined. At low speed, add the dry mixture to the wet mixture a spoonful at a time, beating just until smooth. Fold in the chocolate chips.
• Spread half of the batter in the prepared pan and sprinkle evenly with about two-thirds of the cinnamon sugar. Sprinkle with the walnuts. Top with the remaining batter, spreading evenly, then sprinkle with the remaining cinnamon sugar.
• Bake for 50 to 55 minutes or until a knife or skewer inserted in the center comes out clean.

PINEAPPLE MACADAMIA NUT LOAF

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine sugar, eggs, oil, pineapple juice and pineapple.
• Mix well.
• Sift together baking powder and flour.
• Stir flour mixture into pineapple mixture.
• Fold in Macadamia nuts.
• Pour batter into greased pan.
• Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of loaf comes out clean.
• Makes one 9x5 loaf.

DATE NUT LOAF CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes.
• Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce.
• To make Warm Sauce: In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.

CRUNCHY VEGETARIAN NUT LOAF

Steps:

• Cook celery, onion and garlic in oil for 5 minutes.
• Transfer to a bowl and add remaining ingredients.
• Grease a non-stick loaf tin and spoon mixture into the tin. Bake at 180 degrees celsius (350 degrees fahrenheit) for 35 - 40 minutes or till firm.

LENTIL AND NUT LOAF

Steps:

• preheat oven to 350.
• saute onions,mushrooms,garlic,and peppers in a bit of oil till soft.
• puree the cooked lentils,sauted veges,and ground almonds.
• add spices,eggs and bread crumbs.
• pour mixture into greased loaf pan.
• cover with foil and cook for 60 minute.
• uncover and add ketchup or barbeque sauce to top place back in oven and cook for another 20-30 minutes.
• remove from oven let cool and enjoy!