Loaf of nuts and dried fruits

Name: loaf of nuts and dried fruits
Cook time: 80 min
Total time: 90 min
Yield: 8
Ingredients: 70 g hazelnuts container 95 g; 1 tray pecans unsalted (115 g); 3 el olive oil; 1 Scale chestnut mushrooms (250 g), in quarters; 1 el fresh thyme only the leaves; 2 toes garlic finely chopped; 2 courgettes coarsely grated; 200 g couscous; 3 Eggs; 100 g dried plums without pit; 200 g soft goat cheese Bettine Blanc 58; 50 g dried cranberries bag of 250 g

A tasty recipe. The vegetarian main course contains the following ingredients: hazelnuts (box 95 g), pecans (unsalted (115 g)), olive oil, chestnut mushrooms ((250 g), in quarters), fresh thyme (only the leaves), garlic (finely chopped), courgettes (coarsely grated), couscous, eggs, dried plums (soft), soft goat's cheese (Bettine Blanc 58) and dried cranberries (bag 250 g).

Ingredients

Kitchen Stuff

baking paper, cake mold content 1 liter, food processor

Directions

Preheat the oven to 175 ºC. Line the shape with the baking paper. Place the nuts on a baking sheet covered with parchment paper and roast them in the oven for about 10 minutes.
Meanwhile, heat the oil and fry the mushrooms for 5 minutes. Add the thyme, garlic and pepper and salt and cook for another 2 minutes. Allow to cool slightly. Puree the mixture with half of the nuts in the food processor. Put in a bowl and add the rest of the nuts, zucchini, couscous, eggs and prunes. Crumble the goat cheese above it. Scoop, put in the oven and bake for about 50 minutes.
Let the loaf cool down in the mold for 10 minutes and deposit on a scale. Sprinkle with the cranberries. Tasty with stir-fried spinach and wild and white rice.