So, like I was saying before we got so rudely interrupted by the snow, G and I hosted a big family dinner party to re-live the fun we had at dinner on the cruise we all went on in January!
Here, kitty kitty!
These are the smoove flares G got in Oamaru a couple of weeks back!
Frock-sweetheart Curtise! (where are you darling, I miss you?!xxx)
Necklaces-Vientiane, Lao and Kensington Markets, London
Brooch(on chain mail necklace)-vintage, opshopped
Carrot and Mushroom Loaf
(from Alison Holst 's Meals without Meat 1990)
1 medium sized onion, finely chopped
1-2 cloves garlic, finely chopped
2 tbsp oil or butter
200g mushrooms, sliced
1 tsp basil
1/4 tsp thyme
1/2 tsp salt
3 cups grated carrot(make sure you squeeze out moisture!)*
1/2 cup dry breadcrumbs
1/2 cup grated cheese
1/2 cup milk
2 eggs(I've used egg substitute when cooking this for vegans, and use soy cheese)
for topping: 2 tbsp dry breadcrumbs
2tbsp grated cheese
Cook onion & garlic in the oil(or butter) until onion is soft,
add the sliced mushrooms and cook until softened,
Transfer the cooked onion/mushroom mixture to a bowl, and add the next 9 ingredients.(note, I stole the idea of adding about 70g chopped walnuts to this from our mate Dave K, and they add extra yum and crunch!)
Mix throughly, then transfer to a well greaesd loaf tin.(I line mine with baking paper).Add topping,dust lightly with paprika.
Cover with foil and bake 180 degress for 1/2 hour, then uncover and bake a further 30 minutes or until the centre is firm when pressed.(I don't find it gets as firm as I like,so I bake it up to another 30 minutes longer.)
* I squeeze the hell out of the grated carrot, cos any moisture will result in a soggy non-loaf!
We often have this with a roast, as G and I dislike any roast vege except potatoes!
Gravy is fabulous on it!