Mini nut loaves with creamy cottage cheese spread

Recipe from: 10/9/1997 12:00:00 AM
Ingredients 20
Servings 4
Time

Ingredients

  • SPREAD
  • 250
    g
    smooth cottage cheese
  • 25
    ml
    sour cream
  • 1
    small onion, chopped
  • 25
    ml
    green olives, finely chopped
  • 65
    ml
    sweet 'n sour gherkins, chopped
  • 25
    ml
    chopped radishes
  • salt and freshly ground black pepper
  • NUT LOAF
  • 500
    ml
    soft breadcrumbs
  • 100
    g
    walnuts, chopped
  • 250
    ml
    grated Cheddar cheese
  • 190
    ml
    milk
  • 65
    ml
    cream
  • 15
    ml
    smooth peanut butter
  • 15
    ml
    chopped onion
  • 15
    ml
    chopped parsley
  • 1
    egg, whisked
  • pinch smooth mustard
  • salt and paprika to taste
 

Method

30-35 minutes
 
SPREAD Blend all the ingredients and season to taste with salt and black pepper. Chill until needed. NUT LOAF Preheat the oven to 180 ºC (350 ºF) and spray four mini loaf tins with non-stick spray. Mix all the ingredients for the loaves and season to taste with salt and paprika. Turn into the prepared loaf tins and bake for 30 to 35 minutes or until done. Cool slightly in the tins before turning out. Serve with the cottage cheese spread and a fresh green salad.
 

Read more on: bake
 

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