Cashew Nut Roast

My food and health group friends tucked into this last week, which is a great alternative to meat.  Cashews are a great nut, and contrary to popular belief can actually help you lose weight!  Yes, you heard right.  If you want to look at the many reports, simply google ‘cashew nuts for weight loss’ and you will find that many studies have been done to support this theory.  There are many benefits of eating cashews for people, especially those with diabetes, eye, heart and blood related issues.

Although I am not a vegetarian, I enjoy this as a substitute.  I have reduced my meat intake  to three times a week, and have found that I have extra energy and lost a few pounds in the process, which is no bad thing. So give it a whirl.

 

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Ingredients

250 g of cashew nuts
The two end slices of a loaf of bread (that no-one likes eating) – Wholemeal gives a better consistency
1 medium onion chopped
100g mushrooms chopped not sliced
250 ml of hot vegetable stock
1 tablespoon marmite
1 heaped teaspoon of mixed herbs
A little Olive oil for frying

Preheat the oven to 180 degrees.

First fry the onion and mushrooms in a little olive oil.  Fry gently until the onion has softened.  Remove from the heat.  In a food processor blitz the cashew nuts until fine.  Put into a large mixing bowl.  Then blitz the bread in the food processor until it turns to breadcrumbs, then add to the cashew nuts in the mixing bowl.  Also add the onions and mushrooms.  In a measuring jug get the hot stock and add to it the marmite and mixed herbs.  This will allow the marmite to melt, you can help it along by stirring it with a spoon.  Once melted add the liquid to the mixing bowl. Mix all the ingredients together well.

Place the mixture into a lined loaf tin. Cover the top with tin foil and bake for 30 minutes.  Remove the tin foil and cook for a further 5-7 minutes until golden on top.  Leave to cool.  If you do not allow the mixture to cool, the dish will collapse.

This is so tasty if left to eat the following day. I like to slice and eat it cold or you can slice and fry it. This is great with a salad and most vegetarians and meat eaters will give it the thumbs up.

Busy Bee!

Just a quick note to say that I have not fallen off the edge of the planet, just been super flat out on projects that are time consuming but worth it.

I seem to be forever writing away, working on a novel and of course my food writing both for magazines and for future books.  Filming is also at its height, with this being one of our busiest points of the year, so there is no rest for the blessed!  On top of this, I have scripts to write, voiceovers to do, my website and social media to maintain, run my online retail plus be a wife and mum.  We all know what home domestics entails…

So I hope to stick a few new recipes up and start sharing my cookery book reviews, in the next few days.

Have a great weekend.

Emily.