Vegetable Nut Loaf

This yummy nut loaf is absolutely full of vegetables, making it great for serving to any reluctant children. The combination of walnuts and sunflower seeds is an unusual but tasty one, packing the loaf full of fibre. Serve the loaf with a spicy marinara sauce for extra flavour.

Ingredient List:
300g grated carrots
200g chopped celery
2 small onions, chopped
75g mushrooms
1 small green pepper
5 eggs
175g wholemeal breadcrumbs
75g chopped walnuts
45g sunflower seeds
1 tbsp. butter
Salt and pepper
1 tsp. dried basil
1 tsp. dried oregano

Directions:
1) Prepare a loaf tin with non-stick cooking spray and greaseproof paper.

2) Finely chop the onion, mushrooms and pepper together so that they are all roughly the same size.

3) Heat the butter in a pan until foaming. Fry the onion, mushrooms and pepper until softened. Combine with the carrots, celery, eggs, chopped walnuts, sunflower seeds, salt and pepper, basil and oregano. Once completely combined, stir in the breadcrumbs.

4) Press the mixture into the tin and bake in a 180C oven for 1 hour, until completely cooked through.

Source: Nut Roast Recipes.

Thousand Island Dressing

Often confused with Russian dressing, a true Thousand Island dressing contains ketchup, onions, and sweet pickles and surprisingly, usually a bit of cooked egg for an unsuspecting savory quality. Homemade will always taste best.

Ingredients:
1 cup mayonnaise
¼ cup ketchup
1 hard-boiled egg, peeled, chopped
2 tablespoons minced red bell peppers
1 tablespoon minced onion
1 tablespoon sweet pickles
1 tablespoon chopped fresh chives
¼ teaspoon salt

Directions:
Combine all ingredients in a food processor; puree until smooth. Thin with water if needed. Chill 1 hour before serving.

Source: Salad Dressing Recipe.

Published in: on November 9, 2010 at 2:07 pm  Leave a Comment  
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Microwave Crabmeat and Bell Peppers

List of ingredients:

6 medium bell peppers.
1 cup of light cream.
4 tablespoons of butter.
1/2 teaspoon of ground nutmeg.
2 tablespoons of cornstarch.
1 teaspoon of lemon juice.
1/4 cup of dry white wine.
1 teaspoon of salt.
2 cups of crabmeat.
1 cup of cooked rice.
Paprika, to taste.

Method:

Cut off the tops of the bell peppers; deseed, wash, then set aside.

Microwave the cream, in a 4-cup glass measure, on HIGH for about 50 seconds or until hot.

Mix in the butter and ground nutmeg.

In a small bowl, combine the cornstarch, lemon juice, dry white wine and salt. Mix thoroughly.

Add the cream to the mixture, then microwave on HIGH for 1 minute.

Stir and microwave on HIGH for about 1-2 minutes or until thickened.

Combine with the crabmeat and cooked rice.

Stuff the bell peppers with the crabmeat mixture.

Sprinkle tops with paprika.

Arrange the stuffed bell peppers in a circle on a microwave safe serving platter.

Cover with plastic wrap, then microwave on MEDIUM for about 14 minutes or until the crabmeat is done.

Allow to stand for 5 minutes before serving.

Source: Pepper Recipes.

Published in: on November 15, 2009 at 4:22 pm  Leave a Comment  
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