Out there in the ether is a cook book. It’s name escapes me. It’s a vegetarian cook book. It’s appallingly laid out. So much so that it is nearly impossible to browse. Not a photo or illustration to be seen and set out in columns. It does contain some gold if you have the stamina to look. All of which is somewhat irrelevant to me at the moment as I can’t remember who I lent it to.
One recipe that I have made a few times in the past from the absent book is a silverbeet and cashew loaf. Tonight, I approximated what I could remember of this little gem. I also remember very much enjoying the leftovers on toast with cheese melted on top.
Silverbeet and Cashew Loaf
15 large silverbeet leaves
2 sprigs torn oregano
1 onion, diced
4 baby garlic shoots, sliced
1 cup fresh bread crumbs
1 1/2 cups cashews
3 small eggs
100g crumbled blue cheese
- Preheat oven to 180 degrees
- Combine everything well in a large bowl
- Press firmly into a greased loaf pan
- Bake for 1 hour. Stand for 10 minutes before turning out of pan.
- Slice and serve
I served this with some leftover gravy. Strangely good.