Nut and Vegetable Loaf

From: (Stephanie da Silva)
Date: Tue, 12 Oct 1993 03:08:33 GMT

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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