Deb made this delicious date salami. Good with coffee or tea, as part of a cheese platter, or as a bite-sized snack any time. You will need ¼ of a cup each of chopped almonds and cashews and 2 tablespoons each of chopped pistachios and walnuts. Dry roast the nuts in a large frypan over…… Continue reading date salami
Tag: nuts
roasted stuffed butternut
This stuffed and roasted butternut pumpkin (squash) is a beautiful thing to behold and delicious too! An excellent centrepiece for a vegetarian/vegan feast or as part of a celebration. Cindy cooked this one for just such an occasion. A winning recipe from the book RECIPETIN EATS: DINNER by Nagi Maehashi. Preheat your oven to 200°C…… Continue reading roasted stuffed butternut
two desserts in one
Lovingly prepared by Cindy after a Moroccan meal, this dessert combines Baclava-style nuts with a simple strawberry yoghurt. Morocco has it’s version of Baclava and strawberries and yoghurt are a no-brainer as Morocco is the 5th-largest exporter of strawberries in the world. For the nuts, combine 2 cups of roughly chopped almonds, walnuts, pistachios and macadamia…… Continue reading two desserts in one
baclava cheesecake
My friend Deborah made this for a recent celebration. What a brilliant combination of two delicious cakes! Preheat your oven to 180°C (350ºF). Place ⅓ of a cup each of blanched almonds and hazelnuts on a baking tray and bake for 5-8 minutes until toasted. Meanwhile, make the honey syrup by combining ½ a cup…… Continue reading baclava cheesecake
panforte
Panforte translated means ‘strong bread’ and comes from the region of Siena in Tuscany, Italy. It was originally known as Panpepato or ‘peppered bread’ due to it’s spicy flavour. It dates back to the 13th century when it was used to pay taxes and is believed to have been carried on quests by Crusaders. My friends Mary, Caroline and I made 2…… Continue reading panforte
ma’amoul
These small shortbread pastries are very popular in Palestine and the Gulf States. Filled with dates, pistachios, walnuts and occasionally almonds or figs, Muslims eat them at night during Ramadan and during the Eid al-Fitr and Eid al-Adha holidays and Arabic-speaking Christians eat them at Easter. They are also popular among Syrian, Lebanese and Egyptian Jewish communities, who eat them with nut fillings on Purim, and with date fillings on Rosh Hashanah and Hanukkah. The subject of ma’amoul arose in conversation with my friend Caroline who was not only…… Continue reading ma’amoul
muesli
This lightly toasted fresh muesli has an abundance of fruit and nuts. Experiment with the ingredients to make it your own. To make this muesli you will need 750g (26½ oz) of rolled oats, 100g (3½ oz) each of roasted almonds, roasted peanuts, dry-roasted cashews and pepitas, 1 teaspoon of ground cinnamon, ¼ teaspoon each of ground cloves, freshly grated nutmeg and salt, 3 tablespoons each of…… Continue reading muesli
florentine XL
This giant Florentine is probably easier to make than many smaller ones and looks great as a dessert. In a bowl combine 2 cups of blanched toasted nuts with 2 cups of sweet cereal flakes and ⅓ cup of plain flour. Heat ½ cup each of sugar and honey in a saucepan until the sugar has dissolved…… Continue reading florentine XL
michelle picker cooks 