Name: Roast pistachio nut loaf
Cook time: 60 min
Total time: 60 min
Ingredients: 10 gram butter; 1/4 cup olive oil; 1 onion, peeled and diced; 2 clove garlic, crushed; 7 cup wholegrain breadcrumbs (we used vogels, with crusts removed); 1/2 cup toasted pistachio nuts; 1/2 cup dried cranberries; 2 tablespoon chopped fresh oregano; 2 tablespoon chopped fresh parsley; 2 small eggs, lightly beaten; salt and freshly ground black pepper

Ingredients

10 gram butter

1/4 cup olive oil

1 onion, peeled and diced

2 clove garlic, crushed

7 cup wholegrain breadcrumbs (we used vogels, with crusts removed)

1/2 cup toasted pistachio nuts

1/2 cup dried cranberries

2 tablespoon chopped fresh oregano

2 tablespoon chopped fresh parsley

2 small eggs, lightly beaten

salt and freshly ground black pepper

Method

1.Heat oven to 190C. Heat butter and oil in a saucepan, add onion and garlic and cook over a moderate heat for 5 to 10 minutes until soft but not coloured. Remove from heat and mix in breadcrumbs.

2.Transfer mixture to a bowl to cool, then mix in pistachio nuts, cranberries, herbs and eggs to bind the mixture. Season with salt and pepper to taste.

3.Pack mixture into a lightly oiled standard loaf tin and bake for 40 minutes. Slice to serve.

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Ingredients

Method

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