This deliciously naughty cheesecake is just big enough for 6 generous serves. If you wish to make it in a standard-sized cake tin then add 50% to the ingredients. Preheat the oven to 200℃ (390℉). For the crust combine 135g (4¾ oz) of almond meal, 50g (1¾ oz) of 5brown sugar and 70g (2½ oz) of melted butter and…… Continue reading vanilla and berry baked cheesecake with almond brown sugar crust
Tag: almonds
lamb with pumpkin and apricots
I found this recipe in a wonderful cookbook MEDINA KITCHEN home cooking from north africa by Fiona Dunlop. Soak 100g (3½ oz) each of dried pitted prunes and dried apricots in some water. In a large casserole dish heat some vegetable oil. Lightly fry 2 large finely chopped onions sprinkled with a little salt until golden then…… Continue reading lamb with pumpkin and apricots
almonds iberica
The Spanish are one of the world’s largest producers of almonds and they definitely know how to bring out the very best of their flavour. Almonds like these are often served as tapas. If you have almonds with skins, pour boiling water over them and wait until the skin is wrinkled. You can now pinch…… Continue reading almonds iberica
lamb racks with almond and za’atar crust + cauliflower tarator
These lamb racks are moist and tender with a delicious Middle Eastern flavour. Rub the lamb racks with some Greek style yoghurt and allow to marinate for at least one hour. Before cooking preheat the oven to 200C (400F). Mix ½ a cup of almond meal with 2 tablespoons of za’atar (store bought or home made)…… Continue reading lamb racks with almond and za’atar crust + cauliflower tarator
chocolate and almond biscotti
These biscotti are only slightly sweet and have a lovely dark chocolate flavour. To make them you will need 1¾ cups of plain flour, 1½ teaspoons baking powder, ½ a cup of cocoa powder, 250 grams marzipan, 150 grams cold salted butter, 3 eggs, 1½ cups blanched and toasted whole almonds and 1 tablespoon of almond-flavoured liqueur (or similar).…… Continue reading chocolate and almond biscotti