Nut loaf

Recipe from: 5/24/2000 12:00:00 AM
Ingredients 15
Servings 6


  • 200
    each chopped cashew nuts, ground almonds and pine kernels
  • 40
  • 1
    onion, peeled and chopped
  • 2
    celery stalks, thinly sliced
  • 1
    red sweet pepper, seeded and diced
  • 125
    fresh mushrooms, thinly sliced
  • 5
    cake flour
  • 30
    chopped parsley
  • 4
    large eggs
  • 15
    fresh lemon juice
  • 250
    fresh breadcrumbs
  • salt and milled black pepper
  • freshly grated nutmeg to taste
  • 200
    readymade puff pastry
  • beaten egg for brushing (optional)


Heat oven to 180 ºC. Grease a small loaf pan. Tip nuts into a large bowl. Melt butter in a saucepan and simmer onion, celery and red pepper, covered, stirring occasionally, until veggies are nearly soft, about 15 minutes. Add mushrooms and cook for 5 minutes. Stir flour into cooked vegetables and cook for 1 minute. Pour into food processor and purée until smooth. Add parsley and eggs and pulse again. Tip into nuts and mix well. Stir in lemon juice and enough breadcrumbs for a soft dropping consistency. Season well with salt pepper and nutmeg. Spoon into prepared pan, smooth top and cover with foil. To ensure a good texture, stand loaf pan in a roasting pan of hot water coming halfway up sides of loaf pan. Bake for 1 hour, or until loaf is firm and a skewer inserted in centre comes out clean. Remove foil for last few minutes to brown loaf slightly. Remove from oven. Cool slightly in pan, then run a knife around edges and turn out onto a warmed serving dish. Serve sliced, or roll out pastry to about 3 mm thick and wrap around loaf, tucking in ends. Place on a baking sheet, seam side down. Cut slits in pastry to let steam escape. Decorate with pastry trimmings and brush with beaten egg. Bake at 200 ºC for 25 to 30 minutes, or until pastry is puffed up, golden brown and crisp.

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