Roasted Figs
[…] I like to pair the roasted figs with some peppery rocket and croutons or toasted hazelnuts, pistachios, almonds or pecans for crunch and a little crumbled goats cheese or feta. […]
[…] I like to pair the roasted figs with some peppery rocket and croutons or toasted hazelnuts, pistachios, almonds or pecans for crunch and a little crumbled goats cheese or feta. […]
[…] I added a little espresso powder into the mix and an optional base of crushed hazelnuts that I lifted from an oldie but goodie recipe (a la Rose Bakery). And […]
[…] olive oil (or confit garlic oil) a good sprinkling of Malden salt Hazelnut Gremolata 100g hazelnuts, toasted and skins rubbed off 1 small bunch flat leaf parsley (approx 15g) 2 […]
[…] with the cocoa amounts, added and subtracted chocolate, but the best addition was definitely the hazelnuts, which take these from a standard chocolate chip cookie to pure decadence. The recipe […]
[…] all belief and definitely on my classics list. Feel free to make them without the hazelnuts (if you are in a mad rush) or the chocolate chips a la Alice, […]
[…] regular orange peeled and sliced into rounds (or segments if you are feeling fancy) 50g hazelnuts, toasted (or these maple pecans) a sprinkling of chopped parsley Preheat your oven to […]
[…] cooking process makes the perfect dressing and all I add to this are some toasted hazelnuts and a handful of greens (rocket, pea shoots, spinach, watercress, fresh herbs, whatever you […]
[…] it adorns. Feel free to use confit garlic here or to add toasted nuts ( hazelnuts, almonds and pistachios work brilliantly). This is best made just before sprinkling for ultimate […]
[…] and if you want to shake things up a bit you can always substitute ground hazelnuts for a nutella-like feel. There is one Passover caveat to this cake. It contains […]
[…] a side Puy Lentils with Spinach, Red Onion and Herbs 30g (1/4cup) sliced almonds (or hazelnuts, pistachios or sunflower seeds) 250g (1 1/4 cups) Puy lentils 600ml (2 1/2 cups […]
[…] roughly chopped nuts (as family recipes often do), and while I have made them with hazelnuts and walnuts, I really do prefer them unadulterated. In my fantasy life, I like […]
[…] a leftover as part of a salad with crumbled feta or goats cheese, some toasted hazelnuts or dukkah, a smattering of pomegranate seeds and leaves. Or cube and toss with […]
[…] roughly chopped nuts (as family recipes often do), and while I have made them with hazelnuts and walnuts, I really do prefer them unadulterated. Please do not be alarmed by […]
This tart (or pie, depending where you live) started its life as a very Southern, cloyingly sweet pecan pie in a layer of fudge chocolate, basically a quintessential Thanksgiving and festive classic. Handed down to…
Chocolate mousse will never win any beauty awards. Although it features near the top of my list of comforting desserts with its slightly retro silky smooth richness, chocolate mousse rarely featured at our table. Not…
These triangular shaped sweet filled cookies are traditionally made to celebrate the Jewish festival of Purim. For my entire adult life, without exception I have made the exact same Maida Heater recipe, handed down by…