Brown Butter Cranberry Crumble Bars
[…] The crumble base and top has a new 2023 look, with brown butter and ground almonds for extra depth of flavour, extra crunch and extra texture. They are the haute […]
[…] The crumble base and top has a new 2023 look, with brown butter and ground almonds for extra depth of flavour, extra crunch and extra texture. They are the haute […]
[…] Cake happens to fit into the Passover category of acceptable baked goods. Made with ground almonds, there is no need to substitute anything to adhere to the dietary requirements of […]
[…] 55g (1/2 cup) plain white spelt flour (or plain white flour) 55g (1/2 cup) ground almonds 200g (1 cup) soft brown sugar 1 tsp ground cinnamon 125g (1 cup + […]
[…] seasonal spices and little sugary crunch on the outside, I love making these with ground almonds mixed into the flour, but they are also very good nut free when required. […]
[…] be restricted to pine nuts and parmesan. For the wild garlic pesto here I used almonds and a mixture of grated hard goats cheese and pecorino. But cashews, walnuts and […]
[…] inch) loaves or one large cake. To decorate I either sprinkle the top with sliced almonds (although I often curse loudly about 10 minutes after they go in the oven […]
[…] just that. A thick set layer of chocolate on the bottom, topped with a buttery, almondy, coconutty, chewy, golden macaroon like cake that melts into pieces of joy in your […]
[…] simple to make, forgiving to roll and so delicately delicious with the addition of ground almonds. Jo Brennan and I filmed this recipe for our Pump Street at Home […]
[…] 1 bunch of pea shoots (if you can find them in season) 3oz (100g) marcona almonds (or smokey or lemony roasted ones) ½ c pomegranate seeds For the Tahini Pickle […]
[…] 4 as 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 […]
[…] 150g (1 1/2 cups) jumbo porridge oats (not instant cook oats) 50g (1/2 cup) sliced almonds (optional) 1 tsp ground cinnamon pinch salt Rhubarb Filling 1 large egg at room […]
[…] no need to line the loaf tin). Feel free to replace the pistachios with toasted almonds or pecans (if you toast caramelise them it would be even better) or any […]
[…] slowly in olive oil 2 spring onions sliced thinly 50g (large handful) lightly toasted sliced almonds (or other nut of choice) 50g (large handful) toasted pistachio kernels 100g steamed peas […]
[…] oil 1 tsp ground allspice salt and pepper 300g Kale / Cavolo Nero 50g marcona almonds a handful of parsley for garnish Preheat the oven to 200C (400F) Peel and […]
[…] extract or vanilla bean paste (the flecks of vanilla look gorgeous peeking through) 50g sliced almonds (toasted) or other decoration of choice Preheat oven to 180C (350F) Butter and line […]
[…] cubed and cold 220g (1 3/4 cup + 1tbsp) plain flour 65g (2/3 cup) ground almonds (or walnut or hazelnut meal) 60g (1/2 cup + 1tbsp) confectioners sugar, sifted 1/2 […]