Nut and Vegetable Loaf



INGREDIENTS:

Metric/Imperial

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

2 eggs

1 tablespoon chopped parsley

salt

freshly ground black pepper

225g/8 oz nuts, finely chopped

American

2 tablespoons butter

1 small onion, chopped

1 small carrot, chopped

1 stalk celery, chopped

1 tablespoon tomato paste

1 cup skinned and chopped tomatoes

2 eggs

1 tablespoon chopped parsley

salt

freshly ground black pepper

2 cups finely chopped nuts

DIRECTIONS:

1. 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.

2. Put the eggs, parsley and salt and pepper to taste in
a bowl and beat well.  Stir in the nuts and vetetables.

3. 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.

4. Turn out and garnish with onion rings, parsley, and
cucumber slices.  Serve hot with vegetables and sauce,
or cold with salad.



Nut and Vegetable Loaf