Wednesday, day off work, cooking day!
I experimented with a nut roast last week. Encouraged by the results I am doing it again today, but with a difference. Last week’s mix had too many eggs in it, so I’ve used half as many this time, still the same basic ingredients though. Brazil nuts (grated), bread (crumbed), chopped onion and chilli, plus the eggs to bind the mixture.
So far so good.
Now comes the twist, instead of cooking the mixture in a bowl it has been stuffed into sweet peppers and placed in the fridge for the flavours to infuse.
In the meantime, the slow cooker has been filled with butternut squash, sweet potatoes, carrots and parsnips to make a sweetish mash to have with the peppers.