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Hazelnut Loaf With Mushroom And Pepper Sauce

Healthycooking's picture
Ingredients
  Hazelnuts 4 Ounce, ground (125 Gram)
  Wholemeal breadcrumbs 4 Ounce (125 Gram)
  Sunflower oil 2 Teaspoon
  Onion 1 , finely chopped
  Carrots 2 Large, grated
  Celery stick 2 , finely chopped
  Chopped fresh sage 1 Teaspoon
  Chopped fresh thyme 1 Teaspoon
  Yeast extract 1 Teaspoon
  Boiling water 1⁄4 Pint (150 Milliliter)
  Shoyu 15 Milliliter (1 Tablespoon)
  Egg 1 , beaten
  Tomatoes 3 Large, sliced
  Chopped fresh parsley 45 Milliliter (3 Tablespoon)
For sauce
  Vegetable margarine 1 Ounce (25 Gram)
  Chopped fresh dill 2 Teaspoon
  Chilli powder 1 Pinch
  Mushrooms 4 Ounce, finely chopped (125 Gram)
  Green pepper 1 Small, deseeded and finely chopped
  Wholemeal flour 1 Ounce (25 Gram)
  Skimmed milk 1⁄2 Pint (300 Milliliter)
  Shoyu 2 Teaspoon
Directions

1. Mix the hazelnuts and breadcrumbs together in a large bowl.
2. Heat the oil in a pan and gently try the onion, carrots and celery for 5 minutes until soft. Add to the nut and breadcrumb mixture, together with the sage and thyme.
3. Dissolve the yeast extract in the water, and add to the bowl with the shoyu. Mix in the beaten egg.
4. Put about half the nut mixture into the base of a lightly oiled 1 lb (500g) loaf tin. Cover with the sliced tomatoes and parsley. Top with the rest of the nut mixture.
5. Bake in a preheated oven at Gas Mark 4,350°F, 180°C for 35-40 minutes. Serve hot or cold.
6. For the sauce, melt the margarine in a small pan, add the dill and chilli powder, mushrooms and green pepper. Cover and cook gently for 10 minutes.
7. Stir in the flour and cook for 2-3 minutes. Remove from the heat and gradually stir in the milk. Bring to the boil, stirring continuously, and simmer gently for 3-4 minutes. Add the shoyu and serve.

Recipe Summary

Cuisine: 
European
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Hazelnut

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