Nut Cheese Roast

Name: Nut Cheese Roast
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 6
Cuisine: Europe
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 alpine cheese (1 piece; 45% fat in dry matter); 3 eggs; Salt; Pepper; a pinch of 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)

Prep: 30min

| Servings: 6 | Cook: 1h

The Nut Cheese Roast from Spoonsparrow tastes guaranteed not only for vegetarians.

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 alpine cheese (1 piece; 45% fat in dry matter)
3 eggs
Salt
Pepper
a pinch of 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.
Brush a loaf pan with 1/2 tbsp peanut oil. Finely chop the nuts and seeds, then toast them in a large hot skillet without added fat over medium heat for about 5 minutes before removing.
2.
Clean, wash, quarter the tomatoes, remove seeds, and dice them small. Peel and grate the zucchini roughly. Peel and finely chop the onions. Wash, dry, and chop the dill. Grate the cheese finely.
3.
Heat 1 tbsp peanut oil in a skillet. Sauté the onions for 2 minutes over medium heat. Add the grated zucchini and cook for another 3 minutes, then remove from heat.
4.
In a large bowl, combine the eggs, dill, cheese, nut-seed mixture, tomatoes, and zucchini-onion mix. Season with salt, pepper, and a pinch of freshly grated nutmeg, mixing well. Transfer to the prepared pan and smooth the top. Brush with 1 tbsp oil and bake in a preheated oven at 180 °C (160 °C fan) for about 1 hour.
5.
For the vegetables, peel and finely chop the ginger. Trim the spring onions, wash, and slice into thin rings. Clean, wash, and quarter the Brussels sprouts. Heat the remaining oil in a large skillet or wok over high heat. Stir-fry the Brussels sprouts for about 5 minutes until crisp. Add the ginger and spring onions, cooking for another 3 minutes. Deglaze with soy sauce, pour in vegetable broth, and simmer for an additional 5 minutes over medium heat. Season with salt and pepper.
6.
Meanwhile, whisk together yogurt, quark, tahini, lemon juice, and a pinch of salt to make the dip.
7.
Remove the roast from the oven, let it rest for 5 minutes, then loosen from the pan and slice. Plate the slices alongside the sautéed vegetables and serve with the yogurt-tahini dip.