Posts Tagged ‘Bread’

Veggie sausages

April 11, 2012 Leave a comment

I forgot to buy something to go with the delicious cauliflower I picked up this evening and decided to make my own from whatever was in the cupboards, luckily the mixed nuts were lurking there.


  • 1 finely sliced medium white onion
  • 1 heel of wholewheat breadcrumbs
  • 60g mixed nut kernels
  • 70g brown rice (cooked)
  • 3 tbsp rapeseed oil
  • 1 tbsp toasted sesame oil
  • 1 tsp mushroom ketchup (optional)
  • 1/3 tsp mixed herbs
  • 1/2 tsp garlic granules
  • 1/3 tsp of pimento powder
  • a large pinch of salt
  • a large pinch of black pepper


Combine all the ingredients in a mixing bowl and thoroughly mix together until everything binds in a very thick paste.

Allow to rest for 10 minutes and then divide into two or three portions, then roll by hand into sausage shapes.

Heat a small frying pan with 2-3 tablespoons of rapeseed oil over a medium heat and fry the sausages turning every 3 mins or so until golden brown.

Best eaten as a dinner accompaniment but also suitable for a breakfast (perhaps without the pimento).

Categories: Burgers Tags: , ,

Nut Burgers

September 1, 2009 Leave a comment

This fine fare makes the ideal accompanyment to some roasted root veg, goat’s cheese and nutmeg mash generously lashed with onion and mushroom gravy with a hint of cider. One good reason to welcome autumn!


  • 100g mixed nuts (brazil, walnut, hazelnut, etc)
  • 75g red lentils
  • 1 stale heel of wholemeal bread
  • 1 medium red onion
  • 1 small/medium egg
  • 4 tbsp chopped parsley
  • 1 tsp paprika
  • ½ tsp turmeric
  • ½ tsp cumin
  • ½ tsp oregano
  • ½ tsp garlic granules
  • a large pinch of salt


Rinse the red lentils well under running water in a small pan, cover with cold water and bring to the boil and simmer vigourously for 5 mins. Meanwhile, chop the onion and fry gently in a frying pan large enough to hold the lentils as well as the onion. Once the onion starts to brown and the lentils have been simmered, spoon the lentils into the frying pan and reduce the heat. Add the spices, stir and let cook for 2-3 minutes.

In a food processor, whizz the mixed nuts just enough to break them down but leave some texture and then do the heel of bread into coarse crumbs. Combine the lentils, nuts and breadcrumbs with the parsley, salt and egg in a bowl and stir together.

To cook, split the mixture in two and fashion into patties. Coat with a tablespoon of oil (groundnut or rapeseed work well) each and place on a baking tray in the oven at 180° C for around 30 minutes.

Categories: Burgers Tags: , ,

[No] Meat Balls

August 15, 2009 Leave a comment

One of those harking back to childhood dishes. My mammy and her mammy used to cook meatballs with cabbage and creamy mashed potato. I’ve never been able to quite shake the longing for the same style of dish . . .


  • 100g mixed nuts (brazil, hazelnut, walnut, etc)
  • 75g dried soya mince
  • 25g mixed seeds (sunflower, sesame, pumpkin, etc)
  • 1 red onion
  • 1 white onion
  • 6 cloves of garlic
  • 8 sunblushed tomatoes
  • 1 stale wholewheat pitta
  • 1 tsp mixed herbs (oregano, parsley, marjoram, sage, thyme)
  • 1 tsp pimento powder
  • 1 tsp garlic granules
  • ½ tsp cayenne
  • 1 tbsp soy sauce
  • 1 tsp toasted seasame oil
  • 1 tbsp olive oil
  • a handful of rice
  • a large pinch of salt and pepper
  • 1 can of tomato soup (ideally Heinz Cream of Tomato)


Chop the onion and crush the garlic. Blitz the pitta, nuts and seeds in a food processor. Chop the sunblushed tomatoes roughly.

Add boiling water to the soya mince as directed on the packet (ensure to drain well once it has stood for a few minutes – excess water will adversely affect the consistency of the balls).

Combine the above in a large mixing bowl with the remaining ingredients (apart from the soup) and mix well.

Add 3-4 tablespoons of the soup to the mixture and stir in. Allow to stand for 15 minutes or more.

Divide the mixture into six equal parts and fashion into balls using bare hands – take a few minutes with each rolling and pressing between the palms to ensure they hold.

Preheat the oven to 180° C and place the balls in a small casserole dish just large enough to hold all six. Pour the soup equally over the balls. Cook in the over for 40 minutes or until the soup begins to brown on top.

Serve with mashed potatoes and steamed cabbage.

Categories: Casserole Tags: , ,

Garlic Bread

July 19, 2007 Leave a comment

I almost feel daft posting this; but I think buying pre-made garlic bread is a waste. Making your own garlic butter is super easy and the results are really rewarding!


  • A nice fresh baguette/baton

Per 10 cm of bread use the following quantities:

  • 1½ tbsp of butter
  • 1-2 cloves of garlic (to taste)
  • 1 tbsp of fresh parsley (½ tsp for dried)


Peel and crush the garlic and place in a bowl. Add the margerine and vigorously mix with the garlic. Keep mashing the garlic further into the margerine with the bottom of your tablespoon and stir well until both are mixed into a thick paste. The margarine’s consistency should change slightly. Add the parsley and stir in. Let the mixture stand at least 15-20 mins.

Take the bread and cut into 10 cm lengths. Slice each piece down the centre but not all the way; leave a ½ cm so it’s still in one piece. Smear a tablespoon of the garlic butter between both sides of the bread covering the ends of the piece as well. Place on a baking tray in a pre-heated oven at 200°C for 5-7 mins or until nicely toasted and warmed through.

Tip: Freeze the excess pre-cut to size for next time, if not using it all.

Categories: Side dish Tags: