I discovered that Lidl sell 200g packets of the recommended selection of mixed nuts so two packets were required
4 shallots, thyme, sage, mint - I have plenty of herbs growing in the garden, but if you don't have access to fresh use dried
400g can of chopped tomatoes, drain away the juice
3 eggs, beaten
150g of strong cheese
1 veg. Oxo cube or a teaspn of bouillon powder
1 teaspn lemon juice
freshly ground black pepper
❖❖❖❖
toast the 250g of nuts in a dry pan being careful not to burn
Put the nuts, herbs, shallots, cheese and Oxo cube in the food processor to blitz until the mixture still has texture but is not pureed
combine the mixture with the drained tomatoes, beaten eggs, lemon juice, and ground black pepper
Place in a parchment lined loaf tin and cook for 45mins at 180℃ or fan oven 160℃ until golden brown - leave to cool in the tin
Serve either hot or cold
With the leftover nuts why not make a Cake. I found this easy recipe from a Turkish Airline inflight magazine whilst returning home from Cyprus.
❖❖❖❖
Chocolate Nut Lava Cake
Ingredients
75g chopped pecan nuts (I am substituting with the leftover mixed nuts)
100g dark chocolate
115g unsalted butter
175g sugar
75g plain flour
2 large beaten eggs
small teaspn vanilla extract
Break chocolate add butter and melt very gently in a bain marie. As soon as softening, remove from heat
add sugar,
then beaten eggs,
vanilla,
stir in flour and chopped nuts
Bake at 180℃ or fan oven 160℃ for 30 mins
As indicated by the word 'lava' the cake is
chocolatey and gooey inside
eat it as it is or serve as a dessert topped off with cream or icecream
4 shallots, thyme, sage, mint - I have plenty of herbs growing in the garden, but if you don't have access to fresh use dried400g can of chopped tomatoes, drain away the juice
3 eggs, beaten
150g of strong cheese
1 veg. Oxo cube or a teaspn of bouillon powder
1 teaspn lemon juice
freshly ground black pepper
❖❖❖❖
toast the 250g of nuts in a dry pan being careful not to burn
Put the nuts, herbs, shallots, cheese and Oxo cube in the food processor to blitz until the mixture still has texture but is not pureed
combine the mixture with the drained tomatoes, beaten eggs, lemon juice, and ground black pepper
Place in a parchment lined loaf tin and cook for 45mins at 180℃ or fan oven 160℃ until golden brown - leave to cool in the tin
Serve either hot or cold
❖❖❖❖
Chocolate Nut Lava Cake
Ingredients
75g chopped pecan nuts (I am substituting with the leftover mixed nuts)
100g dark chocolate
115g unsalted butter
175g sugar
75g plain flour
2 large beaten eggs
small teaspn vanilla extract
Break chocolate add butter and melt very gently in a bain marie. As soon as softening, remove from heat
add sugar,
then beaten eggs,
vanilla,
stir in flour and chopped nuts
Bake at 180℃ or fan oven 160℃ for 30 mins
As indicated by the word 'lava' the cake is
chocolatey and gooey inside
eat it as it is or serve as a dessert topped off with cream or icecream
0 Yorumlar