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Chistmas seed and nut loaf

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Origin of dish:  UK
Type of cooking:  Oven
 
Preparation time: 30 minutes
Cooking time: 50 minutes
 
Ingredients (serves 10):

    Loaf:
    225 g bulgar wheat
    330 ml boiling water
    3x15 ml spoons of soy sauce
    175 g pistachio nuts
    175 g pine nuts
    225 g blanched almonds
    175 g cashew nuts
    110 g hazel nuts
    110 g sunflower seeds
    110 g poppy seeds
    250 g onion, finely chopped
    4x15 ml spoons chopped parsley
    4 large eggs, whisked
    4x15 ml spoons olive oil

    Sauce:
    275 g cranberries
    275 g cooking apples, cored, peeled finely chopped
    150 ml apple juice
    50 ml water
    60 ml brandy

Method:

loaf:
1- Put the wheat into a mixing bowl, pour over boiling water, cover and allow to stand for 20 minutes.
2- Grind the seeds and nuts in a pestle and mortar.
3- Mix together with the prepared wheat.
4- Add the herbs, onion, eggs and oil. Mix zell and allow to stand.
5- Oil and large baking sheet and line with greaseproof paper.
6- Form the mixture into a loaf shape about 10 cm wide. Press firmly together and prick with a fork.
7- Drizzle over a little olive oil and cover loosely with metal foil.
8- Bake for 40 minutes, then romove foil, baste and cook for a further 10 minutes.
9- Allow to cook slightly, transfer onto a plate and serve sliced with Cranberry, apple and brandy sauce.

sauce:
1- Put all the ingredients, except the brandy, together in a saucepan and cook for 20 minutes.
2- Add the brandy, return to heat for 30 seconds.
Advice: This is the perfect vegetarian substitute for christmas trimmings.

User comments

 
another free recipe every day






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