Vegetable Loaf Recipe
By PutoPinoy on Friday, July 13, 2007 At
Friday, July 13, 2007
Ingredients:
Arrange the broccoli spears in a ring on a shallow dish with heads to the center of the dish. Sprinkle with 2-3 tablespoons water, cover and cook for 8 minutes at full power. Remove the dish, arrange the grated carrot in heaps and the celery in 1-inch pieces between the broccoli. Cover and cook for 5 minutes at full power, drain. Melt the butter for 1 minute in a bowl at full power, then stir in the flour.
Gradually beat in the eggs and season them well with salt, pepper, paprika and mustard. Beat in the cottage cheese and then the grated cheese. Mix the cheese mixture with broccoli, celery and carrot. Cook on full power for 3 minutes, stir well. Butter a glass loaf or a rectangular china terrine dish. Cover the bottom of the dish with the sliced tomatoes and chopped scallions, then arrange half the cooked mixture in the dish.
Pour on the remaining mixture, cover and cook on full for 3 minutes. Turn power to half, or defrost, cook for a further 6 minutes. Allow to stand for 3 minutes. Test to make sure the mixture is cooked. Unmold the dish onto a heated plate and test the bottom with a fork. Cut into slices and serve with tomato sauce and new potatoes, if desired. Serves 6.
- 8 oz. broccoli spears
- 2 carrots, grated
- 3 stalks celery, tops discarded
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 3 eggs
- Salt and freshly ground black pepper
- 1/4 tsp. paprika
- 1/4 tsp. mustard powder
- 1/2 c. cottage cheese
- 1 c. grated Cheddar cheese
- 2 tomatoes, peeled
- 2 scallions, washed and trimmed
Arrange the broccoli spears in a ring on a shallow dish with heads to the center of the dish. Sprinkle with 2-3 tablespoons water, cover and cook for 8 minutes at full power. Remove the dish, arrange the grated carrot in heaps and the celery in 1-inch pieces between the broccoli. Cover and cook for 5 minutes at full power, drain. Melt the butter for 1 minute in a bowl at full power, then stir in the flour.
Gradually beat in the eggs and season them well with salt, pepper, paprika and mustard. Beat in the cottage cheese and then the grated cheese. Mix the cheese mixture with broccoli, celery and carrot. Cook on full power for 3 minutes, stir well. Butter a glass loaf or a rectangular china terrine dish. Cover the bottom of the dish with the sliced tomatoes and chopped scallions, then arrange half the cooked mixture in the dish.
Pour on the remaining mixture, cover and cook on full for 3 minutes. Turn power to half, or defrost, cook for a further 6 minutes. Allow to stand for 3 minutes. Test to make sure the mixture is cooked. Unmold the dish onto a heated plate and test the bottom with a fork. Cut into slices and serve with tomato sauce and new potatoes, if desired. Serves 6.
