Nut Loaf

Name: Nut Loaf
Yield: Serves 6–8
Ingredients: 2 tablespoons olive oil or 25 g/1 oz butter; 1 onion, chopped; 2 tablespoons olive oil or 25 g/1 oz butter; 225 g/8 oz pine nuts, finely chopped, or a mixture of pine nuts, ground almonds and grated cashews; 225 g/8 oz pine nuts, finely chopped, or a mixture of pine nuts, ground almonds and grated cashews; 225 g/8 oz pine nuts, finely chopped, or a mixture of pine nuts, ground almonds and grated cashews; 225 g/8 oz pine nuts, finely chopped, or a mixture of pine nuts, ground almonds and grated cashews; 1 tablespoon each chopped marjoram and thyme; 1 tablespoon each chopped marjoram and thyme; 100 g/4 oz butter, melted, or 6 tablespoons olive oil; juice and grated zest of ½ lemon; dried brown breadcrumbs, or ground or flaked almonds; dried brown breadcrumbs, or ground or flaked almonds; 2 tablespoons chopped parsley; butter; 2 eggs; salt; 4 tablespoons milk; 100 g/4 oz soft white breadcrumbs; 175 g/6 oz soft brown breadcrumbs; 100 g/4 oz butter, melted, or 6 tablespoons olive oil; freshly ground black pepper; freshly grated nutmeg

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

There’s nut loaf and there’s nut loaf. It can be, and all too often is, leaden and worthy. This is the other kind, light and delicious with a herb or vegetable filling at its heart. One of our girls made this for a staff lunch and it was so good that I now make it for vegetarian customers, accompanied by a tomato or onion sauce or a leek purée.

Ingredients

Main course
Vegetarian

Ingredients

Method