Pear Cranberry and Pecan Cake
[…] or dessert, dollop on some maple whipped cream, and a sprinkling of cinnamon or chopped nuts and hey presto! A beauty. Note: If you want to make the original apple […]
[…] or dessert, dollop on some maple whipped cream, and a sprinkling of cinnamon or chopped nuts and hey presto! A beauty. Note: If you want to make the original apple […]
[…] or pecans (if you toast caramelise them it would be even better) or any other nuts of choice. And the addition of some good sour cherries soused in a little […]
I have very few hard and fast rules in my kitchen, but “always toast your nuts” is a non negotiable. The addition of a drizzle of maple syrup and sprinkling […]
[…] consistency of whole milk and very creamy. I use double the amount of water to nuts for milk (ie. 2 cups of nuts and 4 cups of water). But I […]
[…] will give it a short shelf life in the fridge. Keep the seasoning to herbs, nuts, seeds, greens, and it will keep for a couple of days. I love lentils, […]
[…] 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, […]
[…] every dish 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 […]
[…] above). While on the ingredients substitution conversation, pesto should not be restricted to pine nuts and parmesan. For the wild garlic pesto here I used almonds and a mixture […]
[…] drizzle of date syrup (silan) if you have some to hand. (Just make sure your nuts or seeds are toasted in advance.) This recipe makes approximately 10-12 generous slices when […]
[…] hope you to use this recipe as a springboard for your favourite combination of seeds, nuts, flakes, fruit and spice. Note: To be even more prepared, I make a large […]
[…] roasting chicken or meat, to slow cooking sauces, to sautéing or steaming vegetables, to toasting nuts and even baking cakes…….the list goes So while this is a wonderful recipe to […]
[…] own or accessorised with any of the infinite options of flavour (eg. vinegar or lemon), texture (eg. toasted nuts or seeds) or shots of colour (eg.chopped herbs, roasted veg) for razzmatazz.
[…] 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. […]
[…] oven to 160C, (300F) Whichever flavour variety of these you make, toasting the seeds (and nuts) is essential for a better flavour. And while you are toasting, you may as […]
This is my most delicate version yet, inspired by the plates of fresh herbs and nuts often featured as an accompaniment at a Mediterranean or Middle Eastern feast. With just […]