🍽️ Crunchy Nut-Cheese Loaf with Ginger Vegetables

Name: Crunchy Nut-Cheese Loaf with Ginger Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 4 tbsp peanut oil; 250 g nuts (e.g. hazelnuts, walnuts, almonds); 100 g seeds (e.g. pumpkin seeds, sunflower seeds, sesame); 200 g tomatoes; 1 zucchini; 200 g large onions (2 large onions); 20 g dill (1 bunch); 150 g mountain cheese (1 piece; 45 % fat in dry matter); 3 eggs; salt; pepper; 1 pinch freshly grated nutmeg; 20 g ginger (1 piece); 2 spring onions; 1 kg Brussels sprouts; 5 tbsp soy sauce; 100 ml vegetable broth; 100 g yogurt (3.5 % fat); 100 g quark (20 % fat in dry matter); 45 g tahini (3 tbsp; sesame paste); 0.5 lemon (juice)

699 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

4 tbsp peanut oil
250 g nuts (e.g. hazelnuts, walnuts, almonds)
100 g seeds (e.g. pumpkin seeds, sunflower seeds, sesame)
200 g tomatoes
1 zucchini
200 g large onions (2 large onions)
20 g dill (1 bunch)
150 g mountain cheese (1 piece; 45 % fat in dry matter)
3 eggs
salt
pepper
1 pinch freshly grated nutmeg
20 g ginger (1 piece)
2 spring onions
1 kg Brussels sprouts
5 tbsp soy sauce
100 ml vegetable broth
100 g yogurt (3.5 % fat)
100 g quark (20 % fat in dry matter)
45 g tahini (3 tbsp; sesame paste)
0.5 lemon (juice)

Instructions

1. Preheat the oven to 180 degrees Celsius (convection: 160 degrees Celsius, gas mark 2-3).
2. Take a loaf pan and grease the inside with half a tablespoon of peanut oil.
3. Place the nuts and seeds in a large, hot frying pan without adding extra fat.
4. Roast the nuts and seeds over medium heat for about five minutes.
5. Remove the roasted nuts and seeds from the pan and set them aside.
6. Wash the tomatoes and cut them into quarters.
7. Remove the seeds from the tomato quarters.
8. Dice the deseeded tomatoes into small pieces.
9. Wash the zucchini and grate it coarsely.
10. Peel the onions and chop them finely.
11. Wash the dill, shake it dry, and chop it.
12. Grate the cheese finely.
13. Heat one tablespoon of peanut oil in a frying pan.
14. Sauté the chopped onions for two minutes over medium heat.
15. Add the grated zucchini to the onions.
16. Cook the zucchini for three minutes.
17. Remove the pan from the heat.
18. Place the eggs, chopped dill, grated cheese, nut-seed mixture, tomatoes, and zucchini-onion mixture into a large bowl.
19. Season the mixture generously with salt, pepper, and a pinch of freshly grated nutmeg.
20. Mix all ingredients in the bowl thoroughly.
21. Pour the mixture into the prepared loaf pan.
22. Smooth the surface of the mixture.
23. Brush the surface with one tablespoon of oil.
24. Bake the loaf in the preheated oven for about one hour.
25. Peel the ginger and chop it finely.
26. Wash the spring onions and slice them into thin rings.
27. Wash the Brussels sprouts and cut them into quarters.
28. Heat the remaining oil in a large frying pan or wok.
29. Stir-fry the Brussels sprouts over high heat for about five minutes, stirring occasionally.
30. Add the chopped ginger and spring onions.
31. Cook the vegetables for three more minutes.
32. Deglaze the vegetables with soy sauce.
33. Pour in the broth.
34. Simmer the vegetables over medium heat for another five minutes.
35. Season the vegetables with salt and pepper to taste.
36. Mix yogurt, quark, tahini, lemon juice, and salt for the dip.
37. Remove the loaf from the oven.
38. Let the loaf rest for five minutes.
39. Release the loaf from the pan.
40. Slice the loaf.
41. Serve the loaf with the vegetables and the dip.

Nutrition per serving

kcal: 699
Protein: 43 g · Fett/Fat: 51 g · Carbs: 18 g