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Almond is the edible seed of the almond tree. It is eaten raw, roasted, and is a component in a variety of dishes.
The almond (Prunus amygdalus, syn. Prunus dulcis) is a species of tree and is also the name of the edible and widely cultivated seed of this tree. It is used in a variety of dishes, and is a component of many cuisines around the world.
I wanted to try this for a while, and the rice challenge seemed the perfect moment to do it. This gives a completely new angle to what fried rice can taste like!
We loved it and will make more of it. It's sweet, hot and rich. A real party dish!
Serves 3 big platefuls.
- 200 g chicken breast...
This recipe makes for either a nice side dish or as a dessert on it's own.
My Mother made this for as long as I could remember, but as she aged, she stopped.
Mom always just called it Cranberry Jell-O® Mold ...
I finally got the (general idea of it) recipe from her a few years back and even...
This seemed to work well.
500g red lentils
200g ground almonds
670g cherry tomatoes
500g chopped (but not peeled) carrotts
1 aubergine cut up, but not peeled.
Put them in a (large) pot following the instructions for lentils. Then pureee.
At the end add 2 tsp of salt, 2 tsp of black pepper and...
So, yeah, first off they are slightly green naturally if you use limes. You could use lemons, but mine are quite sweet, so I went with limes but there's also no reason you couldn't use a small orange instead and go for slightly orange coloured and flavoured ones. Really the flavoring is up to...
asked for a mango chutney recipe the other day. Generally speaking, chutneys are sweet condiments, so that was evidently a problem, since MG is not a sugar fan...
Most of my mango chutney recipes (and most Indian mango chutney recipes) use between 35% - 60% sugar. Obviously, the...
I wanted to do something new for the recipe challenge, so I decided to make flapjacks. I had never made them before. I also had marzipan & dried cherries laying about so decided to use them as filling. My bars turned out a little too dark, so I have reduced the recommended baking time in this...
No picture for this, because I only make it when I´ve got a load of friends round for drinks. It´s so simple, it´s ridiculous - but it´s just great with a plateful of bread and some good wine!
100 gms almonds, skin and all
4-5 anchovy fillets
Black pepper to taste
Olive oil - as much...
600gms chicken thigh fillets cut to strips
3/4 cup almonds
1 small red onion cut to small chunks
3 cloves garlic chopped
1 large knob ginger julienned
1 small red capsicum seeded and cut to strips
1 good handful green beans (topped and tailed)
1/3 cup sliced water chestnuts...
Orange-Almond Oatmeal Cookies
Makes about 24 large cookies
1/2 lb (2 sticks) unsalted butter, softened but still firm
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
2-1/4 cups rolled (not quick) oats (may be labeled old-fashioned oats)...
Considering the discussion I recently had on this board about whether or not almond or cashew flour belongs in Indian food, I decided to make this Northern Indian dish for the recipe challenge. It's rich, creamy, decadent and vegetarian.
Ingredients for 4 people:
250 g fresh paneer
250 g sweet...
I was utterly convinced I had written this up at least 7 years ago, so before I moved out to Australia and before my back gave up, but I can't for the life of me locate the recipe. The crust can really be made up of any mixed nuts. So...
You'll need a 9" Spring form tin. It's entirely up to you...
Does anyone have a quicker way of skinning almonds than soaking them in boiling water for 20 minutes or so and then pinching each and every one of them out of their skins? I am asking because I have just sat and done this yet again with another 1kg of almonds and this particular brand is (raw...
This recipe is inspired by Jacques Pépin, from his book, Poulets & Légumes: My Favorite Chicken and Vegetable Recipes. Although he stuffed chicken breasts, I used trout. So, to be honest, the only part of his recipe I took was the mushroom sauce! I hadn't wanted to adapt the tapenade that...