INGREDIENTS

INSTRUCTIONS

(I see no reason why you can't use margarine for any instance of
butter in this recipe.  -K.M.)  First thoroughly grease a 22-23 cm (9
to 9-1/2-inch) ring mould, 1.2  liter (2 pint) capacity with butter.
Since the basis of both nut mixtures is fried onion, you can melt the
butter for both of them in a large saucepan, add both the onions and
fry for 10 minutes until tender but not browned. Put half the mixture
into a bowl on one side.  To complete the dark/outer mixture, add the
mushrooms and mixed herbs to the pan. Skin the tomatoes, if you're
using fresh ones, chop and add to the saucepan, or just mash in the
canned ones, without any juice.  Let this mixture cook until all the
liquid has gone, then remove from the heat and stir in all the
remaining ingredients, and 50 ml (2 fl oz) of the water, to make a
medium-soft mixture.  To complete the almond and lemon layer, grind the
almonds and add to  the other lot of fried onion, along with the crumbs
and 200 ml (7 fl  oz) water, and flavour with lemon rind and juice. I
like this mixture  really lemony, and use the grated rind and juice of
1-1/2 lemons; if  that is too much for your taste, adjust the amount
accordingly, and  perhaps add a tablespoonful or two more water.  The
mixture should be  quite soft but not sloppy.  To make the mushroom
pate, wash the mushrooms and chop the roughly.  Melt the butter in a
large saucepan, add the mushrooms and fry them,  without a lid on the
pan ~- they will soon make a great deal of  liquid. Continue to cook
them, uncovered, until all the liquid has  gone -- this may take as
long as 30 minutes.  Then liquidize with the  breadcrumbs and season
with salt and pepper.  Set the oven to 190 C/375 F/Gas Mark 5.  To
assemble the ring, first press the dark nut mixture into the tin,  to
cover the base and all the way up the sides to within about 5 mm  (1/4
inch) of the top (leave this clear to allow the mixture to rise  a bit
as it cooks).  Next, put in the white mixture, over the dark  one, to
cover it. Add the mushroom pate to fill the ring. When it is  all in,
gently press the top so that it is level, about 5 mm (1/4  inch) below
the top. Cover with a piece of greased foil.  When you are ready to
bake the ring, put it into the oven and bake for  1-1/4 to 1-1/2 hours,
or until the ring feels firm to the touch and a  skewer inserted into
the middle comes out clean. Let it stand for 2-3  minutes, then loosen
the edges, put a large round plate on top of it,  and turn it upside
down; hopefully it will come out in one piece.  fill the centre with
stuffing balls, decorate the top with slices of  tomato, lemon and
parsley, and serve immediately.  Source: Rose Elliot's Vegetarian
Christmas Typed for you by Karen  Mintzias

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Nutrition (calculated from recipe ingredients)
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Calories: 347
Calories From Fat: 216
Total Fat: 25.7g
Cholesterol: 5.1mg
Sodium: 269.5mg
Potassium: 397.5mg
Carbohydrates: 23.7g
Fiber: 4.6g
Sugar: 4.9g
Protein: 10.2g