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Posts Tagged ‘almond’

What you need:

400g frozen raspberries , defrosted
50g icing sugar
300g honey & almond  nougat bar
450ml double cream
25g whole almonds , skin on
25g pistachios , plus a few extra to decorate

What you do:

Whizz the raspberries and icing sugar together in a food processor, then sieve, pressing through as much raspberry as you can with a wooden spoon.

Line a 2lb loaf tin with cling film ( it helps if you brush the tin with oil first to get the cling film to stick and stay in place). Pour in the raspberry sauce and freeze for 1 hr.

Quickly dip the nougat bars in water – this should allow you to peel away the rice paper. (Don’t worry if you don’t get it all as it will disappear when melted). Put the bars into a pan with 200ml cream. Melt over a low heat, stirring constantly and using a wooden spoon to break up the nougat into smaller bits as it softens. After a while you should end up with a smooth, sticky, creamy mixture. Remove from the heat and set aside to cool a little. Whip the remaining cream in a large mixing bowl to stiff peaks.

When the nougat is cooler, but still soft and sauce-like, fold it one-third at a time into the whipped cream. Scatter over the whole nuts and fold once to mix. Scrape into the loaf tin, cover with cling film and freeze overnight, or for up to a month.

Transfer the loaf to the fridge 15 mins before you want to serve it. Unwrap and turn out onto a serving plate. Peel off the cling film, roughly chop a few extra pistachios and scatter over before slicing.

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what you need:
30 fresh strawberries

8 ounces white baking chocolate broken into piece

1 tsp shortening

1/4 cup miniature semisweet chocolate chips

What you do:
Wash strawberries and gently pat with paper towels until completely dry.

In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth.

Dip strawberries in chocolate mixture; place on grease proof paper, allowing excess chocolate to form the ghosts’ tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.
In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face.

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What you need:

8 oz /225 g whole-wheat flour
4 0z / 115 g rolled oats
2 oz / 55 g sliced almonds, crushed walnuts or crushed pecans
2 tsp baking powder
1/2 tsp cinnamon
2 medium bananas
250 ml semi or low fat milk
1 egg
1 tsp almond extract
8 oz / 225 g mixed frozen berries
Vegetable oil cooking spray

What you do:

In a bowl, combine the flour, rolled oats, nuts baking powder & cinnamon.  In another bowl,  mash 1 banana then add the milk, egg and almond extract. Pour the liquid ingredients into the  dry ingredients, stirring until smooth. Slice remaining banana and stir into the batter then  add the berries. Warm a non stick frying pan over medium heat; coat with cooking spray. Pour in around 2 oz/ 55 g  ( 4 tbsp) of batter into the frying pan. Cook until golden brown, around 2 to 3 minutes per side. Repeat until batter is gone.

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What you need:

250 g each of raisins, sultanas and currants
100 g candied orange, finely chopped
200 ml of brandy or rum
250 g butter, plus extra for greasing
275 g (1¼ cups) firmly packed brown sugar
1 orange and 1 lemon, finely grated rind only
4 eggs, lightly whisked
150 g (1 cup) plain flour
½ tsp each salt, mixed spice, nutmeg, ginger, cinnamon and bicarbonate of soda
60 g (½ cup) almond meal
140 g (2 cups) fresh breadcrumbs

What you do:

Combine dried fruit and candied orange in a bowl, scatter with rum or brandy, cover and stand overnight.
Using an electric mixer, beat together butter, sugar and rinds until pale and fluffy, then slowly beat in egg. Sieve together flour, salt, spices and bi-carb soda. Add to mixture in batches, alternating with soaked fruit mixture and almond meal. Stir through breadcrumbs.
Brush a 1.8 litre-capacity pudding bowl with butter, line the base with a circle of baking paper and dust with flour. Pour pudding mixture into bowl and top with another circle of baking paper. Cover with two layers of foil and tie with string.
Place pudding into a large saucepan with a wire rack or tea towel lining the base. Fill with enough water to come halfway up the side of the bowl. Cover and simmer for 6 hours, topping up water when necessary. Pudding may be made ahead and cooled in bowl. Reheat in a large saucepan of simmering water for 2½ hours. Serve with brown sugar custard.

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