October has come and gone, Halloween is now past and Christmas just over the horizon. Despite this, I am in denial, looking back over my shoulder to balmy September days of glorious sunshine and fresh, light food.
There are lots of recipes to remind you of warmer days that you can cook in the slow cooker, especially if you make your recipe meat free, so the theme for the Slow Cooked Challenge this month is
It’s years since I made a nut loaf, but I really liked the look of this Savoury Nut Loaf from 400 Slow Cooker & One-Pot Recipes by Catherine Atkinson & Jenni Fleetwood. The book could have been written for the Slow Cooked Challenge, it’s packed full of recipes not only for Crockpots and Slow Cookers but has Claypot recipes and recipes to cook slowly in the oven too. There are lots of ideas for every meal and and every course. Each recipe is illustrated with step by step photographs which makes it easy to see exactly what needs to be done. 400 Slow Cooker & One Pot Recipes is available from Qwerkity who specialise in great gifts for men and women. IF YOU WOULD LIKE TO WIN A COPY OF THIS BOOK THEN FOLLOW THE INSTRUCTIONS ON THE RAFFLECOPTER FORM BELOW:
The Savoury Nut Loaf is packed full of vegetables, nuts and lentils, it’s filling but not heavy. I served it just warm, with a tomato salsa and a Waldorf Salad of celery, apples and pecan nuts. Later in the week I also served it hot with a baked potato, vegetables and gravy, just as I would with a meat loaf, and it was equally delicious.
- 30ml/2tbsp olive oil, plus extra for greasing
- 1 onion, finely chopped
- 1 leek, finely chopped
- 225g/8oz/3 cups mushrooms, chopped
- 2 garlic cloves, crushed
- 425g/15oz can lentils, rinsed and drained
- 115g/4oz/1 cup mixed nuts, such as hazelnuts, cashew nuts and almonds, finely chopped
- 50g/2oz/1/2 cup plain (all purpose) flour
- 50g/2oz/1/2 cup grated mature (sharp) Cheddar cheese
- 1 egg, beaten
- 45-60ml/3-4 tbsp chopped fresh mixed herbs
- Salt and ground black pepper
- Chives and sprigs of flat leaf parsley to garnish
- Place an upturned saucer or metal pastry ring in the base of the ceramic cooking pot.
- Pour in about 2.5cm/1in hot water and switch on the slow cooker
- Lightly grease the base and sides of a 900g/2lb loaf pan or terrine - first making sure it will fit in the slow cooker - and line the base and sides of the tin with baking parchment
- Heat the oil in a large pan, add the celery, mushrooms and garlic, then cook for 10 minutes, until the vegetables have softened, do not let them brown.
- Remove the pan from the heat, then stir in the lentils, mixed nuts and flour, grated cheese, beaten egg and herbs. Season well with salt and black pepper and mix thoroughly.
- Spoon the nut mixture into the prepared loaf tin or terrine, pressing right into the corners. Level the surface with a fork, then cover the tin with a piece of foil. Place the loaf tin in the ceramic cooking pot and pour in enough near-boiling water to come just over halfway up the side of the dish.
- Cover the slow cooker with the lid and cook for 3-4 hours or until the loaf is firm to the touch.
- Leave the loaf to cool in the tin for about 15 minutes, then turn out on to a serving plate. Serve the loaf hot or cold cut into thick slices and garnished with fresh chives and sprigs of flat leaf parsley.
- I served the nut loaf with a tomato salsa and a Waldorf salad made with chopped celery, apple and pecan nuts.
The Slow Cooked Challenge is a monthly blog challenge dedicated to making recipes using a Slow Cooker/Crockpot or by slow cooking in the oven, aga or other slow method of cooking. Each month there will be a theme e.g. soup, dessert, vegetarian etc
We would love for you to join us, here is what to do:
Make your recipe in your Slow Cooker or other slow cooking method and post a photograph and the recipe, or a link to a recipe, on your blog
- Link to Farmersgirl Kitchen and Baking Queen 74
- Use the Slow Cooked Challenge logo in your post
- If you use twitter, tweet your post with @FarmersgirlCook @BakingQueen74 and use #SlowCookedChallenge and we will re-tweet it to our followers AND post your picture on the dedicated Pinterest Board.
- A round up of all the entries will be posted on the host’s blog.
- Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
- If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
- One entry per blog.
- Recipes must be added to the linky by the 28th of each month and a round up will be posted on the host blog.
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