Carrot, Millet and Almond Sandwich Spread

19/7 Recipe transferred to new blog site.

It's Sandwich Monday!

I like to make a sandwich pate/spread on a Monday for the sandwiches Mon-Thursday. I usually make it first thing on a Monday so that it can make do for 4 days worth of sandwiches as you need to use it within three days (being on the safe side). If I make it ahead of time on a Sunday I would only get three days worth of sandwiches, but this is what I do if I have a early Monday start.

Today I chose a recipe from this book which I just love. I did a buffet on boxing day and this helped give me ideas and inspiration.

As I slightly amended the recipe, I can safely share it with you. I would definitely recommend the book if you like entertaining.

Approx 220g- 250g carrots, washed and grated
1 yellow onion, peeled and finely chopped
100g millet
50g ground almonds
25g dried dates, finely chopped
300ml water
1 tbsp vegetable oil
1 tbsp garam masala
1/2 tsp cumin powder
1/2 tsp paprika powder
sprinkle of black pepper to taste

Fry the onion and grated carrot for 3 minutes. Add in the spices and stir round. Add the millet, dates and water and stir well. Bring to boil, cover and simmer until the liquid has been absorbed. Check often to make sure it doesn't boil dry. Take off the heat and stir in the ground almonds and black pepper. Transfer the mixture into a ovenproof dish and evenly press down. Bake for approx 30 mins at 180/350/Gas 4

Serve in sandwiches with salad or on crackers or similar.

This was our boxing day buffet, featuring this spread on bruschetta, chestnut cashew and apple pate stuffed in tomatoes, chickpea and cashew pate on crackers, leftover turkey roast, cranberry sauce and sage and onion stuffing balls on cocktail sticks and savoury bites. More of these recipes to follow over the next couple of weeks.

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