Saturday, November 03, 2007

A little nuttiness

On weekends I like to cook. There is nothing more relaxing to me than pottering about in the kitchen trying out or making up new recipes. It also comes to the rescue when I am suffering from writer's block due to lack of sleep.

This was self-induced this time!! Last night I went out with some of the ......hmm, ladies makes us sound old and believe me, we were far from that in mind and soul last night; girls.....sounds condescending and mums.....well we went out to escape that word for a while, so perhaps I should just rephrase it to 'some good friends from school'. We went out to dinner and then later the restaurant was hosting a band, the lead singer of which, one of our group knows personally. It was fantastic fun, I had no idea how much I was in need of a night like that, I was even up on the dance floor (yup! regretted that this morning lol!) 'finding my funk' (apparently, according to Heather, I have one to find but I think it might be a lost cause!). The night didn't really begin until 10pm so by 11.30 some of us olds with young bedhoppers back at base station, decided to call it a night. I have no idea what time the rest of the group finally abandoned ship, but we left them shaking their booties - you know who you are you stop outs!!

So hence, today I am not able to do much. Instead here is a recipe that I made this afternoon, just perfect for a windy, cold autumnal day with a roaring log fire:

Veggienut loaf

2 large carrots (diced)
2 sticks of celery (diced)
1 onion (diced)
2 cloves of garlic
2 handfuls pistachio nuts (unsalted and not roasted)
2 handfuls of plain cashew nuts
2 handfuls of raw sunflower seeds
3 oz (ish!) Gorgonzola cheese
2 eggs (beaten)
salt and pepper
1/2 tsp oregano

Lightly fry the onion, celery, carrot and garlic until golden brown and soft.
Chuck the nuts (NOT the seeds) into the food processor and give them a couple of quick whizzes to break them down into smaller pieces. Don't turn them into breadcrumbs though!
Put the nuts, whole sunflower seeds into a mixing bowl and add the fried veggies. Add the sunflower seeds and chopped pieces of cheese. Stir well to combine. Add the two beaten eggs, salt, pepper and oregano and mix until all the food is coated with the egg and it makes a soft consistency.

Grease one large or two small loaf tins.
Put the mixture into the tin/s and press down well.

Cook in a 375F oven for around 25 - 30 mins until the top is golden brown.


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