Metric/Imperial American 25g/1 oz butter 2 tablespoons butter 1 small onion, chopped 1 small onion, chopped 1 small carrot, chopped 1 small carrot, chopped 1 stalk celery, chopped 1 stalk celery, chopped 1 tablespoon tomato puree 1 tablespoon tomato paste 225g/8 oz tomatoes, skinned and chopped 1 cup skinned and chopped tomatoes 2 eggs 2 eggs 1 tablespoon chopped parsley 1 tablespoon chopped parsley salt salt freshly ground black pepper freshly ground black pepper 225g/8 oz nuts, finely chopped 2 cups finely chopped nuts Melt the butter in a pan; add the onion, carrot and celery and cook until softened. Add the tomato paste and tomatoes and cook for 5 minutes. Put the eggs, parsley and salt and pepper to taste in a bowl and beat well. Stir in the nuts and vetetables. Transfer to a greased 900ml/1 1/2pint/3 3/4 cup ovenproof dish, place in preheated hot oven (220C/425F) and bake for 30 to 35 minutes. Turn out and garnish with onion rings, parsley, and cucumber slices. Serve hot with vegetables and sauce, or cold with salad.
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