Nut and Vegetable Loaf
From: Stephanie da Silva
25g/1 oz butter
1 small onion, chopped
1 small carrot, chopped
1 stalk celery, chopped
1 tablespoon tomato puree
225g/8 oz tomatoes, skinned and chopped
1 tablespoon chopped parsley
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.