Many years ago, my friend Pat gave me this Cashew nut loaf recipe as my first ever vegetarian Christmas meal. We all liked it, veggies and meat eater alike, so thought to share it with you too. I have included it into my 4th from Spade to Plate book, that is getting well on the way.
1 chopped onion
Oil from the sun dried tomatoes
200g ground cashew nuts
12 finely cut sun dried tomatoes
1 can of chopped peeled tomatoes
Rind of lemon
1 spoon of fresh basil
Salt and pepper
1 packet of puff pastry
- Fry the onion in the sun-dried tomato oil
- Add the can of chopped and peeled tomatoes and leave until the juices have evaporated, then remove from heat
- Add chopped sun-dried tomatoes, lemon, nuts, basil, salt and pepper and most of the egg (keep some behind to put over the puff pastry)
- Mix together thoroughly and put in a loaf tin
- Bake in over at 180ºC for 45 mins
- Let it cool down completely.
- Roll out the puff pastry large enough to wrap around the loaf.
- Then if you feel in the mood to do some fancy decorative skill, do that now. Haha Glaze the pastry with the left over egg.
- Put back in the oven until the puff pastry is golden brown and puffed up. (about 20 minutes)
600 g floury potatoes, peeled and chopped
1 egg yolk
60g parmesan grated
2 tablespoons chopped parsley
plain flour for coating
1 egg lightly beaten (extra)
1 cup dry breadcrumbs
2-3 strands raw spaghetti
- Boil the potatoes and turn into mash potatoes, include the eggs, egg yolks, parmesan, parsley until soft, while the potatoes are still hot.
- Divide into 12 portions, put on a tray, cover and put in the fridge for at least 1 hour.
- Shape the potato portions into small pear shapes and coat each in the flour, egg and then the breadcrumbs
- Break the spaghetti into small lengths and insert one piece into the top of each pear shape to represent a stalk
- Put back into the fridge to firm up.
- Then put in the oven until golden brown around 20 minutes.
- Serve hot or warm