tag:blogger.com,1999:blog-63826925093070067932024-03-19T21:25:36.597+13:00The Alpha KitchenRecipes and musings from my kitchenUnknownnoreply@blogger.comBlogger7125tag:blogger.com,1999:blog-6382692509307006793.post-72121730036991235922011-04-11T17:50:00.003+12:002011-04-11T17:53:22.379+12:00Plum and Almond Autumn Tart<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvKw2Ogj6Vpg-g_Cv-fz4WqY5INyaKDnHjPn5rpWFzNUh32NLw02dITmrLW2-ORKQLa1MpsXvHVXewxaU3Ri_sZMuGJO13VIAKBM7-YMen6PFce9ETtubFTfMiopQdsnp9DJNgmRGqh0x/s1600/P4010003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvKw2Ogj6Vpg-g_Cv-fz4WqY5INyaKDnHjPn5rpWFzNUh32NLw02dITmrLW2-ORKQLa1MpsXvHVXewxaU3Ri_sZMuGJO13VIAKBM7-YMen6PFce9ETtubFTfMiopQdsnp9DJNgmRGqh0x/s320/P4010003.JPG" width="320" /></a></div><br />
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Because its now Autumn, we've had some lovely plums and other stone fruit around lately. I not really a big fan of plums on their own, but they work very well in deserts. I must confess, I didn't actually make this dish. My mother was the head chef for this project, while I played sous chef/chief taster! The recipe is from an old British 'Good Housekeeping' magazine, probably from sometime in the 1980s. Mum took this tart to the same function <a href="http://thealphakitchen.blogspot.com/2011/04/avocado-and-tomato-couscous-salad-with.html">my salad</a> was made for, and it was so popular that the host paused the party at one point to ask who had brought the wonderful plum tart.<br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">Plum and Almond Tart</span><br />
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</span></div><div style="text-align: left;"></div><div class="MsoNormal">Serves 6-8</div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="line-height: normal;"><b>For the pastry<o:p></o:p></b></div><div class="MsoNormal" style="line-height: normal;">150g butter, chilled</div><div class="MsoNormal" style="line-height: normal;">175g plain flour</div><div class="MsoNormal" style="line-height: normal;">105ml sour cream</div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><b>For the filling<o:p></o:p></b></div><div class="MsoNormal" style="line-height: normal;">50g butter</div><div class="MsoNormal" style="line-height: normal;">50g caster sugar</div><div class="MsoNormal" style="line-height: normal;">2 eggs</div><div class="MsoNormal" style="line-height: normal;">100g ground almonds</div><div class="MsoNormal" style="line-height: normal;">15ml Kirsch or 3-4 drops almond essence</div><div class="MsoNormal" style="line-height: normal;">900g plums (or apricots)</div><div class="MsoNormal" style="line-height: normal;">Caster sugar for dusting</div><div class="MsoNormal" style="line-height: normal;">50g blanched almonds to decorate</div><div class="MsoNormal" style="line-height: normal;">175g plum jar</div><div class="MsoNormal" style="line-height: normal;">Crème fraiche<br />
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</div><div class="MsoListParagraphCxSpFirst" style="line-height: normal; text-indent: -18pt;">1)<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>To make the pastry. Dice the chilled butter, place in a food processor with flour and process for 1-2 sec (you should be still be able to see pieces of butter). Add the sour cream and process for a further 1-2 sec until the dough just begins to come together.</div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; text-indent: -18pt;">2)<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>Turn the pastry out on to a lightly floured worksurface and knead it very lightly for about 30sec or until the pastry just comes together (it should look crumbly). Wrap in clingfilm and chill in the fridge for about 30 mins. </div><div class="MsoListParagraphCxSpMiddle"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; text-indent: -18pt;">3)<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>While the pastry is chilling, prepare the topping. Place the butter in the bowl and beat until soft, then add the cater sugar and beat until light and fluffy. Whisk the eggs together lightly, and then beat into the butter and the sugar mixture, alternating with the ground almonds. Add the Kirsch or almond essence, then cover and set aside. Quarter and stone the plums or apricots.</div><div class="MsoListParagraphCxSpMiddle"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; text-indent: -18pt;">4)<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>Roll the chilled pastry out thinly to a 30.5cm (12in) circle, then transfer to a large, flat baking sheet and prick all over with a fork. Spread the almond mixture over the surface of the pastry, leaving a border of about 3cm all the way around. Scatter the quartered fruit over the almond mixture and fold the edges of the pastry up over the fruit.</div><div class="MsoListParagraphCxSpMiddle"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; text-indent: -18pt;">5)<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>Dust with caster sugar, then chill in the fridge for 20mins. Heat another baking sheet at 220 oC for 10mins. Placing the tart on a heated baking sheet helps to cook the base of the pastry and prevents it from becoming soggy.</div><div class="MsoListParagraphCxSpMiddle"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; text-indent: -18pt;">6)<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>Slide tart on its baking sheet on top of the hot sheet. Cook for 35-40min, or until deep golden brown.</div><div class="MsoListParagraphCxSpMiddle"><br />
</div><div class="MsoListParagraphCxSpLast" style="line-height: normal; text-indent: -18pt;">7)<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>Leave the tart to cool for 10min, then slide it on to a cooling rack. Arrange the almonds along the fruit. Beat the jam a little, warm it in a pan until smooth, brush generously over the top and allow to set. Serve with the crème fraiche, or vanilla custard. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTk7uvmYf2RNimVmBZlLxxFs9IjXBRWsYj-GTSeUYXx7TmoyZP783WOpl7Th9JnA6xkACDPaOBWe03FhDpzbvm6sR4W5C32_cW2hfscp2yAUaVHVNyXwsNdU4cPQC5rpPkfOqzX66qGT2k/s1600/P4010026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTk7uvmYf2RNimVmBZlLxxFs9IjXBRWsYj-GTSeUYXx7TmoyZP783WOpl7Th9JnA6xkACDPaOBWe03FhDpzbvm6sR4W5C32_cW2hfscp2yAUaVHVNyXwsNdU4cPQC5rpPkfOqzX66qGT2k/s320/P4010026.JPG" width="320" /></a></div><div class="MsoListParagraphCxSpLast" style="line-height: normal; text-indent: -18pt;"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6382692509307006793.post-63005218337150553172011-04-02T10:42:00.001+13:002011-04-02T11:03:30.552+13:00Avocado and Tomato Couscous Salad with Lime DressingI first made this recipe with quinoa instead of couscous, which worked very well. When I made it last night to take to a shared dinner for healthy people (otherwise known as a party held by my gym) I used couscous instead of the quinoa, because couscous is quicker to cook. I have adapted it from a similar recipe at <a href="http://ohsheglows.com/2011/01/21/red-quinoa-and-black-bean-vegetable-salad/">Oh She Glows</a><br />
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<div style="text-align: center;"><span style="font-size: x-large;">Avocado and Tomato Couscous Salad</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitsZXdU6it00NeniQ9-LIwTLRfiaS-TDBTZEs1X0HkTioPqkNmkOpDSrK10532KdA0vo0Vsi2nJqxE12eUVSrzk3hnHOIchyphenhyphenPA8WWXPLdODflOHrRAHAH36Hp5f_gcFxRUEzs9eBKqC_ln/s1600/P4010018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitsZXdU6it00NeniQ9-LIwTLRfiaS-TDBTZEs1X0HkTioPqkNmkOpDSrK10532KdA0vo0Vsi2nJqxE12eUVSrzk3hnHOIchyphenhyphenPA8WWXPLdODflOHrRAHAH36Hp5f_gcFxRUEzs9eBKqC_ln/s320/P4010018.JPG" width="320" /></a></div><span style="font-size: large;"><br />
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<a name='more'></a><b><span style="font-size: small;">Ingredients</span></b><br />
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<span style="font-size: small;"><i>Salad </i></span><br />
<span style="font-size: small;">1 Capsicum, chopped into small pieces</span><br />
<span style="font-size: small;">1 corn cob (or about 1/2 to 3/4 C frozen corn, cooked)</span><br />
<span style="font-size: small;">An avocado, chopped into small chunks</span><br />
<span style="font-size: small;">1 C Couscous</span><br />
<span style="font-size: small;">2 large stalks of celery, cut into 1cm long chunks</span><br />
<span style="font-size: small;">2 Tomatoes, diced into small chunks, with seeds and pulp removed</span><br />
<span style="font-size: small;">50g walnuts, roughly chopped</span><br />
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<span style="font-size: small;"> <i>Dressing</i></span><br />
<span style="font-size: small;">1 lime</span><br />
<span style="font-size: small;">1 clove garlic, very finely ground</span><br />
<span style="font-size: small;">Salt and pepper</span><br />
<span style="font-size: small;">2 tsp Balsamic Vinegar</span><br />
<span style="font-size: small;">1 T Olive Oil</span><br />
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<span style="font-size: small;">1) Cook couscous according to package directions and allow to cool </span><br />
<span style="font-size: small;">2) In bowl, mix in chopped capsicum, tomatoes, corn,celery, avocado together.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQDsLhv9ZlaMhc11Nr1mcgEgWqDHg-iCEwYu9xouwYrleItPCIzvOsTFDl2Q8S_hbOJ6ObB49PZGUk6B4pinOv_Etc22SzMYAQp4-0z3BVDV9SrukV6FGrs0K7SsC-lX52AxbVf0Ehhxc/s1600/P4010006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQDsLhv9ZlaMhc11Nr1mcgEgWqDHg-iCEwYu9xouwYrleItPCIzvOsTFDl2Q8S_hbOJ6ObB49PZGUk6B4pinOv_Etc22SzMYAQp4-0z3BVDV9SrukV6FGrs0K7SsC-lX52AxbVf0Ehhxc/s320/P4010006.JPG" width="320" /></a></div><br />
<span style="font-size: small;">3) In large salad bowl, combine couscous and vegetables. </span><br />
<span style="font-size: small;">4) Dress salad with juice of the lime, the garlic, salt and pepper, and the Olive oil and vinegar.</span><br />
<span style="font-size: small;">5) Toss all together. Top with walnuts (you could use cashews or pinenuts too)</span><br />
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<span style="font-size: small;">Enjoy! I haven't tried this with cheese, but I think feta would work well in here. </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6382692509307006793.post-44245665347229232962011-03-30T17:31:00.000+13:002011-03-30T17:31:09.544+13:00Orange and Almond Cupcakes (gluten free)<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-D4eSMFLQNmoV4qhEK6JkOWzivvJGtvHPjR9ss1C47CR_Iuka44vXEZvS0ByTlJdd2eIEWdg-1gcr9NDpG7bW4OL_Sn2weZEzM20a7g7EdQWg5RJiQda3yScqc_Q4qsg36P6O9ucKrkL4/s1600/P3300018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-D4eSMFLQNmoV4qhEK6JkOWzivvJGtvHPjR9ss1C47CR_Iuka44vXEZvS0ByTlJdd2eIEWdg-1gcr9NDpG7bW4OL_Sn2weZEzM20a7g7EdQWg5RJiQda3yScqc_Q4qsg36P6O9ucKrkL4/s320/P3300018.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: 'Times New Roman', serif;">Last Sunday I had a fantastic afternoon of hunting and gathering for fruit and vegetables. I managed to get to the local farmers market, to the fruit and vegie shop and to two road side stalls. Needless to say, I returned with a great bounty, and a <s>lot</s> little more produce than I could handle!</span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: black; font-family: 'Times New Roman', serif; font-size: large;">Sadly, I did not get to my small bag of oranges before they started to go a bit shrivelled and sad looking. They were still great to use in baking, so I decided on this fantastic gluten-free citrus cake, which I've adapted from Nigella Lawson's recipe <span style="color: blue;"><a href="http://www.nigella.com/recipes/view/clementine-cake-2559">here.</a></span><o:p></o:p></span><br />
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<div style="text-align: center;"><span style="color: black; font-family: 'Times New Roman', serif; font-size: x-large;"><b>Orange and Almond Cupcakes</b></span></div></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-size: large;"><br />
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</span></div><div class="MsoNormal" style="line-height: 21.6pt; margin-bottom: 6pt; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: large;"><b><span style="color: black; font-family: 'Times New Roman', serif; text-transform: uppercase;">INGREDIENTS</span></b><span style="color: black; font-family: 'Times New Roman', serif;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.6pt; margin: 12pt 0cm 0cm; text-indent: -18pt; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: 'Times New Roman', serif;">·</span><span style="color: black; font-family: 'Times New Roman', serif;"> </span><span style="color: black; font-family: 'Times New Roman', serif;"> </span><span style="color: black; font-family: 'Times New Roman', serif;">375g total weight on oranges (3-5 depending on size of oranges)<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.6pt; margin: 12pt 0cm 0cm; text-indent: -18pt; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: 'Times New Roman', serif;">·</span><span style="color: black; font-family: 'Times New Roman', serif;"> </span><span style="color: black; font-family: 'Times New Roman', serif;"> </span><span style="color: black; font-family: 'Times New Roman', serif;">6 eggs<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.6pt; margin: 12pt 0cm 0cm; text-indent: -18pt; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: 'Times New Roman', serif;">·</span><span style="color: black; font-family: 'Times New Roman', serif;"> </span><span style="color: black; font-family: 'Times New Roman', serif;"> </span><span style="color: black; font-family: 'Times New Roman', serif;">225g sugar<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.6pt; margin: 12pt 0cm 0cm; text-indent: -18pt; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: 'Times New Roman', serif;">·</span><span style="color: black; font-family: 'Times New Roman', serif;"> </span><span style="color: black; font-family: 'Times New Roman', serif;"> </span><span style="color: black; font-family: 'Times New Roman', serif;">250g ground almonds<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.6pt; margin: 12pt 0cm 0cm; text-indent: -18pt; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: 'Times New Roman', serif;">·</span><span style="color: black; font-family: 'Times New Roman', serif;"> </span><span style="color: black; font-family: 'Times New Roman', serif;"> </span><span style="color: black; font-family: 'Times New Roman', serif;">1 heaped teaspoon baking powder<o:p></o:p></span></span><br />
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</span></div><div class="MsoNormal" style="line-height: 21.6pt; margin-bottom: 6pt; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: large;"><b><span style="color: black; font-family: 'Times New Roman', serif; text-transform: uppercase;">METHOD</span></b><span style="color: black; font-family: 'Times New Roman', serif;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.6pt; margin: 12pt 0cm 0cm 24pt; text-indent: -18pt; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: 'Times New Roman', serif;">1. </span><span style="color: black; font-family: 'Times New Roman', serif;">Put the oranges in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each oranges in half and remove the pips.<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.6pt; margin: 12pt 0cm 0cm 24pt; text-indent: -18pt; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: 'Times New Roman', serif;">2.</span><span style="color: black; font-family: 'Times New Roman', serif;"> </span><span style="color: black; font-family: 'Times New Roman', serif;">Place the oranges - skins, pith, fruit and all - into a food processor and whiz until smooth pulp, or with a whizzy stick. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKDXVvN6PoTDDr0634ZXq5y7FXTwaSUCh32J3OqDRrryZLy5zYOI02r-ayqPf_fH_8KH1uRi4gdCEyw2QAxakUOT7PX0jrJc9i3phtad91pQ5hyf2e7kGw4SK5wETvTMl4Ux3ayPr5kEY/s1600/P3300008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKDXVvN6PoTDDr0634ZXq5y7FXTwaSUCh32J3OqDRrryZLy5zYOI02r-ayqPf_fH_8KH1uRi4gdCEyw2QAxakUOT7PX0jrJc9i3phtad91pQ5hyf2e7kGw4SK5wETvTMl4Ux3ayPr5kEY/s320/P3300008.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whizzy stick in action</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcl81_yTTM9Cy-VALX3badqt0X0Rjx6uFUAKu1EsnJhJFS1D56INaUDKK5nAT0rEG1kwcFFisiHUrRZLZS_ZkWpuSpbT6l8cUM2_SyGlQIrnvdaC7rKSPuyhOKnzxwhL9a5Z30lzf8_c21/s1600/P3300014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcl81_yTTM9Cy-VALX3badqt0X0Rjx6uFUAKu1EsnJhJFS1D56INaUDKK5nAT0rEG1kwcFFisiHUrRZLZS_ZkWpuSpbT6l8cUM2_SyGlQIrnvdaC7rKSPuyhOKnzxwhL9a5Z30lzf8_c21/s320/P3300014.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pulp after the whizzy stick</td></tr>
</tbody></table><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: 'Times New Roman', serif;">In a separate bowl, beat eggs, then add the ground almonds, baking powder and sugar. Mix until smooth and lump-free. Add o</span><span style="color: black; font-family: 'Times New Roman', serif;">ranges to almond-egg mixture. </span></span></div><div class="MsoNormal" style="line-height: 21.6pt; margin: 12pt 0cm 0cm 24pt; text-indent: -18pt; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: 'Times New Roman', serif;">3.</span><span style="color: black; font-family: 'Times New Roman', serif;"> </span><span style="color: black; font-family: 'Times New Roman', serif;">Preheat the oven to 190ºC. Line muffin tins</span><span style="color: black; font-family: 'Times New Roman', serif;"> with cupcake cases. <o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.6pt; margin: 12pt 0cm 0cm 24pt; text-indent: -18pt; vertical-align: baseline;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSV2F4cIuPKsAJBUshKrs4yKwXL-E2p1Gv01Xlra6jcDgvunBB7MhPGdwoNdnbYiEyZ-F3SsJJsBDoVt9tk16aF_sqQ0TZpK6if-v2YQUoovrCiHaAeWzB0sT6coeKjAI6RqHRKP6UHnyS/s1600/P3300017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSV2F4cIuPKsAJBUshKrs4yKwXL-E2p1Gv01Xlra6jcDgvunBB7MhPGdwoNdnbYiEyZ-F3SsJJsBDoVt9tk16aF_sqQ0TZpK6if-v2YQUoovrCiHaAeWzB0sT6coeKjAI6RqHRKP6UHnyS/s320/P3300017.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooling cupcakes</td></tr>
</tbody></table><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: 'Times New Roman', serif;">4. </span><span style="color: black; font-family: 'Times New Roman', serif;">Spoon about 2Tsp of mixture into each cupcake case. It will make about 18. Bake for about 45 mins, or until tops of cupcakes are golden and a skewer comes out clean when inserted into a cupcake.Remove from the oven and leave to cool.<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: 0cm; margin-left: 24pt; margin-right: 0cm; margin-top: 12pt; text-indent: -18pt; vertical-align: baseline;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUHUq-bDtePNpRzwL9JjhZ2eo3-Qn8oi08UJuLChyvotyLY3oAQkVHIZ5cAcyF7SHqCGDu5atxlyH5SHTCFKPuMTmvBJ3_th3kmrNd3iBVoA3pGmIWq9buJnIekO4ESMOocG3wyo5sncQ/s1600/P3300024.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUHUq-bDtePNpRzwL9JjhZ2eo3-Qn8oi08UJuLChyvotyLY3oAQkVHIZ5cAcyF7SHqCGDu5atxlyH5SHTCFKPuMTmvBJ3_th3kmrNd3iBVoA3pGmIWq9buJnIekO4ESMOocG3wyo5sncQ/s320/P3300024.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoy!</td></tr>
</tbody></table><span class="Apple-style-span" style="font-size: large;"><span style="color: black; font-family: 'Times New Roman', serif; line-height: 21.6pt;">5. </span></span><span style="color: black; font-family: 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="line-height: 21.6pt;">When the cupcakes are cool, ice with a simple glaze of icing sugar and water, or orange juice. Decorate with a little </span><span class="Apple-style-span" style="line-height: 28px;">crystallised</span></span><span class="Apple-style-span" style="line-height: 21.6pt;"><span class="Apple-style-span" style="font-size: large;"> orange peel. </span><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6382692509307006793.post-11252347258106436572011-03-29T16:54:00.000+13:002011-03-29T16:54:24.628+13:00An Ode To Nigella- Boozy Brioche Pudding<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-TNZ59yAmqQwX2rrdQK9AftaFpidir07xq8Pf9oTxTLFWwYz1UtPBlPGcNWizCLy5ldHr1dBXGJJSP34AXpl3S3XPSqJjk2XDvpLs8e-gNJbb5trb0ZM4ombVSHYQIy-lzWjiQfRCxHV/s1600/P3290004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-TNZ59yAmqQwX2rrdQK9AftaFpidir07xq8Pf9oTxTLFWwYz1UtPBlPGcNWizCLy5ldHr1dBXGJJSP34AXpl3S3XPSqJjk2XDvpLs8e-gNJbb5trb0ZM4ombVSHYQIy-lzWjiQfRCxHV/s320/P3290004.JPG" width="320" /></a></div>Got some dried fruit around? What about those crusty hunks of yesterday's fresh bread which are no longer so fresh? Or even better, some day old brioche or croissants? How about combining them into a decadent pudding, dotted with hints of dark chocolate and dried fruit, and livened up with some liquor.<br />
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This recipe is an adaptation of showing I saw Nigella Lawson do once, in which she made bread and butter pudding out of left over croissants. It's very simple, delicious and very easy to alter to suit what you have in the house.<br />
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<div align="center" class="MsoNormal" style="text-align: center;"><u><span style="font-family: "Iskoola Pota","sans-serif";"><span class="Apple-style-span" style="font-size: large;">Boozy Brioche Pudding</span><o:p></o:p></span></u></div><div align="center" class="MsoNormal" style="text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Iskoola Pota","sans-serif";">This is a fantastic recipe to use up all those day-old crossiants and slabs of brioche you have just casually laying about the house<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Iskoola Pota","sans-serif";"><br />
</span></i></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: 'Iskoola Pota', sans-serif;"></span></div><div class="MsoNormal" style="text-align: left;"></div><div class="MsoNormal"><span style="font-family: 'Iskoola Pota', sans-serif;"><b>Ingredients</b><u><o:p></o:p></u></span></div><div class="MsoNormal" style="margin-left: 36pt;"><span style="font-family: "Iskoola Pota","sans-serif";">Enough bread to generously cover/fill the dish: 2/3 crossiants and some great slabs of brioche, some thick crusty bread, whatever you have laying about.<o:p></o:p></span></div><div class="MsoNormal" style="margin-left: 36pt;"><span style="font-family: "Iskoola Pota","sans-serif";">3 eggs<o:p></o:p></span></div><div class="MsoNormal" style="margin-left: 36pt;"><span style="font-family: "Iskoola Pota","sans-serif";">250mls milk (this is a rough guess, you may need more- to increase richness you could use a little cream as well)<o:p></o:p></span></div><div class="MsoNormal" style="margin-left: 36pt;"><span style="font-family: "Iskoola Pota","sans-serif";">Pinch of nutmeg, allspice, ginger, salt<o:p></o:p></span></div><div class="MsoNormal" style="margin-left: 36pt;"><span style="font-family: "Iskoola Pota","sans-serif";">1tsp cinnamon<o:p></o:p></span></div><div class="MsoNormal" style="margin-left: 36pt;"><span style="font-family: "Iskoola Pota","sans-serif";">1T maple syrup (or other sweetner- honey, 1T sugar if necc. Brown sugar would work well)<o:p></o:p></span></div><div class="MsoNormal" style="margin-left: 36pt;"><span style="font-family: "Iskoola Pota","sans-serif";">1/3 C chopped dried fruit (I used raisins and apricots, I don’t think dates would work that well, something that absorbs liquid well)<o:p></o:p></span></div><div class="MsoNormal" style="margin-left: 36pt;"><span style="font-family: "Iskoola Pota","sans-serif";">2-3 T liqueur ( I used pisco- brandy would work well, something with a flavour to compliment the spices and dried fruits)<o:p></o:p></span></div><div class="MsoNormal" style="margin-left: 36pt;"><span style="font-family: "Iskoola Pota","sans-serif";">Dark CHOCOLATE! This is up to your discretion. At least 50g. Broken up into piece-size chunks)<o:p></o:p></span></div><div class="MsoNormal" style="margin-left: 36pt;"><br />
</div><div class="MsoNormal"><span style="font-family: "Iskoola Pota","sans-serif";">Add the fruit to the liqueur and heat up a little into microwave to increase the absorption of liqueur into fruit. If you have time, soak together for a few hours.<o:p></o:p></span></div><div class="MsoListParagraph"><br />
</div><div class="MsoNormal"><span style="font-family: "Iskoola Pota","sans-serif";">Break up the bread into rough chunks and arrange on the dish so that the chunks are quiet tightly packed in and the entire dish bottom is covered.<o:p></o:p></span></div><div class="MsoListParagraphCxSpFirst"><br />
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</div><div class="MsoNormal"><span style="font-family: "Iskoola Pota","sans-serif";">Add spices, sweetner, milk and eggs together and mix well. It should be creamy. Add more milk if it looks like the liquid you have won’t be enough to cover all the bread in dish.<o:p></o:p></span></div><div class="MsoListParagraph"><br />
</div><div class="MsoNormal"><span style="font-family: "Iskoola Pota","sans-serif";">Mix boozed up fruit into eggy mixture.<o:p></o:p></span></div><div class="MsoListParagraphCxSpFirst"><br />
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</div><div class="MsoNormal"><span style="font-family: "Iskoola Pota","sans-serif";">Pour mixture over bread. If it doesn’t cover enough at this stage (i.e tufts of unsoaked bread are apparent) pour more milk over mix.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Iskoola Pota","sans-serif";">Dot chocolate around the dish in strategic locations.<o:p></o:p></span></div><div class="MsoListParagraph"><br />
</div><div class="MsoNormal"><span style="font-family: 'Iskoola Pota', sans-serif;">Bake at 180 oC for around 20-30mins. When its done it will still be moisture, but enough liquid will have evaporated so that its eggy and mooshy, but not sloppy.<i style="font-weight: bold;"><o:p></o:p></i></span></div><div class="MsoNormal"><span style="font-family: 'Iskoola Pota', sans-serif;"><br />
</span></div><div class="MsoNormal"><span style="font-family: 'Iskoola Pota', sans-serif;">Enjoy with ice cream, hot or cold!</span></div><div class="MsoNormal"><span style="font-family: 'Iskoola Pota', sans-serif;">x</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6382692509307006793.post-31887439418384813802011-03-28T19:02:00.000+13:002011-03-29T09:01:48.013+13:00Baked Oatmeal or Porridge Pudding<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUN821-Xt-Qjxnsii3JGsv4ML4bC_JpUeZFZmINM3W641TqIR9GB4GsILkJOWdg0OMoV1SQ6rsxwJ_22MzOOIFg_LJdvHcz4KL9bpT5qLk2uK90p6obyOqtxPl-LHLfsIyBrxJ4vOTavqh/s1600/P3280002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUN821-Xt-Qjxnsii3JGsv4ML4bC_JpUeZFZmINM3W641TqIR9GB4GsILkJOWdg0OMoV1SQ6rsxwJ_22MzOOIFg_LJdvHcz4KL9bpT5qLk2uK90p6obyOqtxPl-LHLfsIyBrxJ4vOTavqh/s320/P3280002.JPG" width="320" /></a></div><br />
I'm a porridge lover, and most mornings (even in the summer) I have a hearty bowl of porridge, usually topped with fruit or yoghurt. Before making the porridge, I usually sprinkle into the oats a mix of spices (ginger, cinnamon) nuts and seeds (almonds, walnuts, pumpkin seeds, ground linseed/flaxseed) and some dried fruit (sultanas or dates). The only thing about porridge is that it isn't instant, but I've saved off a few seconds by creating a 'magic mix' of the above spices, nuts and seeds, and by sometimes soaking the oats over night.<br />
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<div style="text-align: center;">But this morning, I was prepared to put the time into making something a bit special: <span style="font-size: large;"> </span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: large;">Porridge Pudding/Baked Oatmeal</span></div><div style="text-align: center;"><span style="font-size: small;"><i>This deliciously pudding-like mix of oats, bananas and milk is worth the wait!</i></span></div><div style="text-align: left;">1/4 C porridge oats</div><div style="text-align: left;">pinch of spices (see above for my list)</div><div style="text-align: left;">pinch of salt</div><div style="text-align: left;">2tsp sultanas</div><div style="text-align: left;">1/2 water</div><div style="text-align: left;">1/2 milk</div><div style="text-align: left;">1/2 banana</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1) Mix spices and other 'toppings' into oats and pour over oats, in large microwave safe bowl. Add water (you could use milk here instead if you wanted it to be extra creamy)</div><div style="text-align: left;">2) Cook oats for 2mins</div><div style="text-align: left;">3) Remove, oats should be quite doughy as you've used less liquid than porridge needs. Mix in milk and banana, spliced.</div><div style="text-align: left;">4) Spoon mixture into small oven dish. Cook on medium oven (180 degrees C) for 20-25mins</div><div style="text-align: left;">5) Allow to cool and enjoy a rice-pudding like breakfast. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6382692509307006793.post-8420157678572971112011-03-27T19:30:00.000+13:002011-03-27T19:30:43.911+13:00Hitting the (Apple) Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6DXpK3KkfERUG-78ZwIk1P_s6k9TRrqUklYVnP5ZNHutNT9CCRWOYzON5YndK9GvIj7erPrFoJ3ydaLNlBW8OIk9LzuWBM8qXqlM7Tq0u0Sbx1AzRkBfKCQXiW0Jgzyg76_PQnZrW_Acc/s1600/P3270011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6DXpK3KkfERUG-78ZwIk1P_s6k9TRrqUklYVnP5ZNHutNT9CCRWOYzON5YndK9GvIj7erPrFoJ3ydaLNlBW8OIk9LzuWBM8qXqlM7Tq0u0Sbx1AzRkBfKCQXiW0Jgzyg76_PQnZrW_Acc/s320/P3270011.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="text-align: left;">As we’re going into Autumn here in New Zealand, apples have been cheaply priced and in cheerful abundance. I’ve been making stewed apple/apple sauce and freezing most of it to have on hand for later months.<span style="mso-spacerun: yes;"> </span>Applesauce is fantastic on its own, with breakfast (oats, yoghurt=yum) in baking (pies, apple crumple, or as a replacement for butter in some muffin and cake recipes). It’s great hot or cold, and is super easy to make.</div><a name='more'></a> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlzWZMWsrdMV1DgvJIOIBwLoGKM4mbOLLYepehUBBJyTJGkDoVy7SPVi7FgERpCmp92VQ1oYpUJN8JengvC9PtZBwtuXdivpD6a7pkQMj_0i6g1Nhq_FmgFHp2LLt4_7HQGC5LvYW7vO3/s1600/P3260004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlzWZMWsrdMV1DgvJIOIBwLoGKM4mbOLLYepehUBBJyTJGkDoVy7SPVi7FgERpCmp92VQ1oYpUJN8JengvC9PtZBwtuXdivpD6a7pkQMj_0i6g1Nhq_FmgFHp2LLt4_7HQGC5LvYW7vO3/s320/P3260004.JPG" width="320" /></a></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;">Cooking apples are best, as they hold up better under the heat.<span style="mso-spacerun: yes;"> </span>As you can see from this picture, the apples I stewed had a few bumps and bruises which needed to be cut off and removed before stewing.</div><div class="MsoNormal" style="text-align: left;">The recipe isn’t really a recipe at all because it’s so simple, but here’s how I make mine:</div><div class="MsoNormal" style="text-align: left;"><br />
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</div><div align="center" class="MsoNormal" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Spiced Apple Sauce</span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b></div><div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Cut, peeled and roughly chopped apples (I did about 10 in this batch)</div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Place in a big pot with a little water (1 C per 10 apples worked well)</div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Season with: </div><div align="center" class="MsoNormal" style="text-align: center;">3 tsp Cinnamon</div><div align="center" class="MsoNormal" style="text-align: center;">1tsp ginger</div><div align="center" class="MsoNormal" style="text-align: center;">Pinch of salt</div><div align="center" class="MsoNormal" style="text-align: center;">½ tsp nutmeg</div><div align="center" class="MsoNormal" style="text-align: center;">½ tsp allspice</div><div align="center" class="MsoNormal" style="text-align: center;">Juice of 1 line/ or ½ lemon</div><div align="center" class="MsoNormal" style="text-align: center;">2-3tsp brown sugar or honey</div><div class="MsoNormal">Pick and chose which of the spices you like. I really like the ginger hit, and the lemon or lime juice adds a really nice sharpness.<span style="mso-spacerun: yes;"> </span>You may not want to sweeten it at all.</div><div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->On a high heat, bring to the boil</div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Turn down heat once water is boiling, and allow to simmer</div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Cook until water has evaporated and apples have softened to form a chunky sauce. Continue to cook longer if you want it completely smooth, or get out the whizzy stick/potato masher!</div><div class="MsoListParagraphCxSpLast"><br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6382692509307006793.post-6073354338692083072011-03-26T17:11:00.000+13:002011-03-28T21:05:43.258+13:00$4 worth of almond butter<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNOhBh5qAtAc5H63ZH3vMxWbfFExTF_vw5OObbaElGbXoE6OqCO9U9ZuylKSj-EkfccmAzEUIIWG6VkdIx2aRS9nsUNJALrmNzt6PUeXijvNJ71DkvBrOOlR6Lk2V7KdA4-Uk5DxlYx0Ye/s1600/P3270006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNOhBh5qAtAc5H63ZH3vMxWbfFExTF_vw5OObbaElGbXoE6OqCO9U9ZuylKSj-EkfccmAzEUIIWG6VkdIx2aRS9nsUNJALrmNzt6PUeXijvNJ71DkvBrOOlR6Lk2V7KdA4-Uk5DxlYx0Ye/s320/P3270006.JPG" width="320" /></a></div><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I've been meaning to try making my own almond butter for a while, for reasons of economy as well as an excuse to test the motor of my whizzy stick (I dream of a day when funds allow for a food processor, something like<a href="http://www.magimix.com/index.php?rid=103&cid=7373&lg=100#"> this puppy</a>, the red version). I can get almonds for $8 a kilo, so this batch of butter cost just $4; much cheaper than paying $9+ for a brought 300gm jar.<br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The whizzy stick proved itself a trooper, and my first batch of homemade nut butter was a success.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Below is how it happened:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><b>Almond Butter</b></span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><u>Ingredients</u></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">500g whole almonds</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4T oil (I used grapeseed)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">pinch of salt.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1) Roughly chop almonds first, if you're like me and using a whizzy stick. If not, put almonds and 1T of oil in food processor and pulse/blend. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2) As the mix moves past the 'ground almond/almond meal' consistency, add the remaining oil.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3) You may want more oil, as mine is still quite 'paste' like. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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Voila- tasty almond butter for all your toast, porridge and snacking needs!Unknownnoreply@blogger.com0