Carrot And Almond Loaf With Tomato Sauce
100 g/4 oz flaked almonds
15 g/1/2 or polyunsaturated margarine
1 medium onion, peeled and sliced
2 cloves garlic, peeled and chopped
275 g/10 or fresh wholemeal breadcrumbs
225 g/8 or carrots, peeled and grated
2 eggs, beaten
juice of 1 lemon
I tablespoon chopped parsley
1 teaspoon grated nutmeg
salt
freshly ground black pepper
Sauce:,
1 tablespoon polyunsaturated vegetable oil
1 medium Onion, peeled and sliced
1 clove garlic, peeled and chopped
x 40(1 g/14 or can tomatoes
2 tablespoons tomato puree
1 tablespoon chopped fresh basil or
11/2 teaspoons dried basil
salt
freshly ground black pepper
Grease a 450 g/I lb loa f tin and preheat the oven to moderately hot (200 °C/400 °F, (;as Mark 6).
Put the almonds into a pan and dry-fry for a few minutes, shaking the pan frequently. Ret ťove from die pan.
Melt the margarine in the pan and fry the onion and garlic for 5 minutes until soft.
In a large bowl, combine the breadcrtunbs, carrots and toasted almonds. Add the onion and garlic and stir well. Add the beaten eggs, lemon juice, parsley and nutmeg. Season with salt and pepper and mix thoroughly. Add a little water if more liquid is required, then spoon the mixture into the loaf tin and bake in the oven for 45 minutes or until a sharp knife inserted in the centre of the loaf comes out clean.
Towards the end of the cooking time, prepare the tomato sauce. Heat the oil in a frying pan and gently fry the onion and garlic for about 5 minutes until soft. Add the tomatoes, tomato puree and basil. Season with salt and pepper, stir well and simmer gently until the carrot loaf is cooked. Ease the sides of the loaf away from the tin with a sharp knife and turn out.
Serve immediately with broccoli, green beans or courgettes, or a fresh green salad.
SERVES 8
