This nut loaf can be served hot for dinner and the leftovers are delicious, cold the next day. If you don’t have a non-stick loaf tin then use an ordinary loaf tin but line it with grease-proof paper first. I serve this on vegetarian night and even the meatlovers in the family enjoy it.
Ingredients: [‘corn flakes’, ‘celery’, ‘onion’, ‘garlic cloves’, ‘oil’, ‘ground almonds’, ‘sesame seeds’, ‘cottage cheese’, ‘carrot’, ‘eggs’, ‘dried basil’, ‘dried oregano’]
Quantity of Ingredients: [“2 cups wheat flakes or 2 cups Weet-Bix, crushed “,”1 cup celery, finely chopped “,”1 medium onion, chopped “,”3 garlic cloves, finely chopped “,”2 tablespoons oil”,”3/4 cup ground almonds”,”2 tablespoons sesame seeds”,”1/2 cup cottage cheese”,”1 medium carrot, grated “,”3 eggs, beaten “,”1 teaspoon dried basil”,”1 teaspoon dried oregano”]
Number of Servings: 4
Steps: [‘Cook celery, onion and garlic in oil for 5 minutes.’, ‘Transfer to a bowl and add remaining ingredients.’, ‘Grease a non-stick loaf tin and spoon mixture into the tin. Bake at 180 degrees celsius (350 degrees fahrenheit) for 35 – 40 minutes or till firm.’]