Vegetable Loaf Recipe

Make Vegetable Loaf Recipe

Ingredients

Serves 6

½ lb/ 225 g/ 8 Oz broccoli spears

2 carrots, grated

3 celery stalks, tops discarded

2 tbsp / 25 g/1 Oz butter

2 tbsp / 25 g/ 1 Oz flour

3 eggs

Salt and pepper

¼ tsp paprika

¼ tsp mustard powder

½ cup/100 g/4 Oz cottage cheese

1 cup/100 g/4 Oz grated Cheddar cheese

2 tomatoes, skinned

2 shallots, washed and trimmed

Preparation Method

1. Arrange the broccoli spears in a ring on a shallow dish with heads to the center of the dish. Sprinkle with 2 – 3 tbsp water, cover and cook for 8 minutes at full power.

2. Remove the dish, arrange the grated carrot in heaps and celery in 1 inch pieces between the stalks. Cover and cook for 5 minutes at full power, drain.

3. Melt the butter for 1 minute in a bowl at full power, then stir in the flour. Gradually beat in the eggs and season them well with salt, pepper, paprika and mustard. Beat in the cottage cheese and then the grated cheese.

4. Mix the cheese mixture with broccoli, celery and carrot. Cook on full power for 3 minutes, stir well.

5. Butter a glass loaf pan or a rectangular china terrine dish. Cover the bottom of the dish with the sliced tomatoes and chopped shallots, then arrange half the cooked mixture in the dish. Pour on the remaining mixture, cover and cook on full for 3 minutes. Turn power to half, defrost, cook for a further 6. Allow to stand for 3 minutes.

6. Test to make sure the mixture is cooked. Unmold the dish onto a heated plate and taste the dish onto a heated plate and test the bottom with a fork.

Cut into slices and serve tomato sauce and new potatoes.