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11
10
Layered Cashew and
Mushroom Roast
(serves 6-8)sniff out3 medium parsnips A little soya milk1 tbs olive oil1 small onion, finely chopped2 cloves garlic, crushed and
chopped
225g cashew nuts115g fr
esh br
eadcrumbs
1
/
2
tsp dried r
osemary
1
/
2
tsp dried thyme
1 tsp yeast extract (eg Marmite)140 ml hot vegetable stock (r
ead
instructions on packet)
Black pepper50g vegetable margarine225g mushr
ooms, chopped
V
egetable margarine for the parsnips
and gr
easing tin
follow the paws
Pre-heat oven to 175ºC/gas mark4/350ºF
.
Make mashed parsnips: peelparsnips and cut intoquarters. Put in a saucepan,cover with water and bringto the boil. T
u
rn heat down
and simmer for about 20minutes until they feel softwhen a knife is stuck intothem. When cooked, drainof
f excess water
. Add a large
knob of margarine and a
Rowena Searby-Rodgers (and boyfriend Mark) 18
Nottingham
This is an irresistible roast
which pokes other nut roastsin the eye. It makesfantastic Christmas fareteamed up with roastpotatoes and parsnips, carrotsand leafy green veg. Equally
, it
can be served cold with a salador stir
-fry; or even sliced in a
sandwich.
curious canine
Why veggie
Rowena?
”I am veggie because I could not bearthe guilt of knowing that in my lifetimeI would be responsible for the death of900 animals. I only have to look at mydog and think would I eat him? No, Iwouldn’
t and I wouldn’
t eat any
creature who lives and breathes, feelingthe same emotions as us. Then there’
s
the health side. Intensive farmingmeans animals are often diseased andpumped full of drugs. No way I’m
putting that in my mouth!”.
??
22
11
splash of soya milkand mash together -make sure it’
s not
too dry
.
Fry the onion and garlic inthe oil until soft.
Grind the cashewnuts in a foodprocessor and mixwith the breadcrumbsin a bowl.
Add the parsnips, garlic,onion and herbs to the drymixture. Make sure to scrapethe pans for all the juices.
Dissolve the yeastextract in the hotstock and add to theother ingredients.
Season with black pepper
.
Melt the margarinein a frying pan andsaute the choppedmushrooms until soft.
Grease a 900g loaf tin withmargarine.
Press in half the nutmixture. Cover withthe mushrooms. T
o
p
with the rest of thenut mixture.
Cover with foil and bake for1hr
. When cooked, remove
the loaf from the oven andlet it stand for 10 minutesbefore turning out.
The
Mollster’s
Garlic Bread
sniff out1 large baguette50g margarine6 garlic cloves, crushed and
chopped
1 tsp dried mixed herbsA dash of black pepperfollow the paws
Heat oven to 200ºC/gasmark 6/400ºF
.
Slice vertically into thebaguette at equalspacing along thebread - a largebaguette wouldrequire about 10 cuts.Make sure to only halfcut into the bread.
Mix the margarine, garlic,mixed herbs and blackpepper together in a bowl.
Spread themargarine mixevenly throughoutthe baguette.
Wr
ap the loaf in baking foil.
Bake for 10 minutes.Remove and fullyopen the foil. Bakefor a further 5minutes.
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