February 20th, 2008 by alice
Tags: Burntlmonds
INGREDIENTS
- 3cupsalmonds
- 2cupssugar
- 1cupwater
DIRECTIONS
- Combine all ingredients in a large heavy based frying pan.
- Stir over a high heat and keep stirring until eventually the water is absorbed and the almonds are coated in white sugar.
- It is important to keep stiring and gradually the sugar caramelises, turning to toffee, hence the “burnt” almonds. If you leave them on the heat after this they really will be burnt.
- As soon as all of the sugar has turned to toffee, tip them out onto a large sheet of baking paper (silicon coated paper) laid out on your kichen bench. It is useful to have a helper at this stage to help spread them out a bit. This makes them easier to snap apart later.
- When cool, break them apart and store in an airtight container.
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February 20th, 2008 by alice
Tags: Biscuits, Burnt, Butter, Cookies, Macadamia
INGREDIENTS
- 4ouncesbutter
- 4ouncessugar
- 1smallegg
- 1/2teaspoonvanilla essence
- 5ouncesself-rising flour
- 40macadamia nuts
DIRECTIONS
- Melt butter in saucepan over low heat until golden brown.
- When cool but not set, beat in sugar, then beaten egg and vanilla.
- Lastly, work in flour.
- Roll dough into walnut size balls and place on baking tray allowing plenty of room to spread.
- Place a macadamia nut on top of each biscuit.
- Bake at 350F for 10-15 minutes.
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February 20th, 2008 by alice
Tags: Poppy, Pumpkin, Roast, Seeds
INGREDIENTS
- 750gpumpkin
- 1tablespoonparmesan cheese, grated
- 1garlic clove, crushed
- 3teaspoonspoppy seeds
- 2tablespoonsextra-virgin olive oil
DIRECTIONS
- Peel pumpkin and cut into 2 cm cubes.
- Splash olive oil into bottom of baking pan.
- Add pumpkin and crushed garlic and toss around until coated in oil.
- Sprinkle with parmesan cheese.
- Bake in 200c oven for 15-20min.
- Turn the pumpkin pieces and sprinkle with poppy seeds.
- Return to the oven and bake a further 10 -15 minutes.
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February 20th, 2008 by alice
Tags: Chocolate, Hot, Peppermint
INGREDIENTS
- 4cupsmilk
- 1/2cupwater
- 1/2cupsugar
- 8ouncessemisweet chocolate, rough chopped
- 1-2peppermint candy, crushed(depending on taste)
DIRECTIONS
- In saucepan, combine milk, water and sugar. Stir over medium heat until mixture comes to a boil. Remove from heat.
- Stir in chocolate and candy.
- Whisk until chocolate is melted and mixture is frothy. Pour into thermos.
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February 20th, 2008 by alice
Tags: Corn, Fat, Free, Lentil, Patties, Vegan
INGREDIENTS
- 1 1/2cupsfresh corn kernels(about 3 ears)or frozen corn
- 1cuponions, chopped
- 1teaspoonfresh thyme, minced or1/4 teaspoondried thyme
- 1cupcooked lentils
- 1/2cupfresh breadcrumbs
- 2tablespoonscornmeal, divided
- 1/2teaspoonsalt
- 1/4teaspoonground red pepper
- 1tablespoonground flaxseed (optional)
- cooking spray
DIRECTIONS
- Cook lentils in water or veggie broth until tender, about 30-40 minutes.
- Heat 1 tablespoon water in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes.
- Place onion mixture, lentils, breadcrumbs, 2 tablespoons cornmeal, salt, flaxseed, water and red pepper in a food processor. Pulse 2 times or until combined and chunky - or mash by hand.
- Divide chickpea mixture into 4-6 equal portions, shaping each into a 1/2-inch-thick patty.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden. Enjoy!
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