Nuts, Honey And Baked Brie Recipe

Prep: 5 mins – Cook: 10 mins – Total: 15 mins

Ingredients

  • 8 oz brie cheese
  • 1/8 cup pistachios
  • 1/8 cup almonds
  • 1/4 cup dried figs
  • 3 Tbsp honey, divided
  • 1/2 tsp fresh rosemary
  • 1/4 tsp fresh thyme

close up of this baked brie

Instructions

  1. Preheat oven to 375°F.
  2. Roughly chop nuts and figs. Mix with fresh herbs and 2 Tbsp honey.
  3. Place brie in oven safe dish. Drizzle with remaining honey and spread nut mixture on top.
  4. Bake 10 minutes, until brie is soft and sides begin to slightly collapse.
  5. Remove from oven and rest 2-3 minutes. Serve with crackers, crostini and/or fruit.

This delicious recipe and photos were created by GypsyPlate.com, we simply shared it! Check them out for more great ideas!

Vegan Nut Roast Recipe – Vegan Nut Roast – Brazil Nut Roast

Prep: Less Than 30 Mins – Total Time: 60 Mins

Ingredients

  • 300g/10½oz mixed nuts, such as almonds, hazelnuts, walnuts, pecans or Brazil nuts
  • 1 vegan-friendly vegetable stock cube
  • 2 tbsp extra virgin olive oil, plus extra for greasing
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 leek, trimmed and thinly sliced (about 100g/3½oz prepared weight)
  • 2 carrots, coarsely grated (around 150g/5½oz prepared weight)
  • 2 garlic cloves, crushed
  • 4 tbsp cashew butter
  • 180g/6oz cooked chestnuts, broken into small pieces
  • 75g/2½oz dried cranberries
  • 20g/¾oz bunch fresh parsley, finely chopped
  • 1 lemon, finely grated zest only
  • 4 tbsp milk alternative, such as soya or almond
  • 1 tsp sea salt
  • freshly ground black pepper

Directions

  1. Put the nuts and stock cube into a food processor and blitz on the pulse setting until chopped into small pieces, but not fully ground. If you don’t have a food processor, chop all the nuts as finely as you can.
  2. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil then line the base of a 900g/2lb loaf tin with baking paper.
  3. Heat the oil in a large frying pan and gently fry the onion, celery, leek and carrots for 5 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more.
  4. Tip into a mixing bowl and stir in the cashew nut butter. Add the chopped nuts, chestnuts, cranberries, parsley, lemon zest, soya or almond milk and salt. Season with lots of ground black pepper and stir until thoroughly mixed.
  5. Spoon the mixture into the prepared loaf tin. Press down with a spoon firmly to compact the mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned.
  6. Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter. Cut into thick slices and serve hot with vegan gravy.

This delicious recipe and photos were created by BBC.co.uk, we simply shared it. Check them out for more great ideas!