All posts tagged: nuts

Chocolate Bark with Bite

  If you manage to make this sweet treat last a week, you did better than me. It’s unbelievably satisfying to eat and easy to make. Plus I think  it’s probably the healthiest chocolate bar(k) you’ll ever find, which makes it even harder to resist gobbling up?! So what gives this bark its ‘bite’? No it’s not the crunchy nuts or tangy cranberries trapped in the pool of chocolate like a welly caught in quick sand (terrible analogy). It is in fact ginger. You could add finely chopped crystallised ginger to this recipe which was my original plan. However I didn’t need a lot so I opted for Green & Blacks Dark Chocolate (60% cocoa) with ginger. It’s awesome all by itself even before I started melting and shaping it. This should take you no more than 30 minutes to prepare and that includes cooling time: I simply chucked it in the freezer which speeds up the hardening effect. Then once you’ve slipped it off the baking sheet, either with a knife or preferably by hand, …

XinXim (de Galinha)

Brazil is infamous for three things: Football, Carnival and Cuisine. I forgave them for their disappointing yet memorable defeat at the World Cup when I discovered their champion dish whilst dining in Las Iguanas during the football season.  Apparently one of Pele’s favourite dishes, Xinxim is a chicken stew which captures all that Brazil represents: a blend of  Portuguese, African and native Latin American Indian flavours. The marinated pieces of chicken are quickly browned and then cooked in this marvellously delicious thick rich sauce which is a combination of nuts and one key ingredient: Palm Oil. Palm ‘fruit’ oil (as opposed to palm kernel which does not carry the same health benefits) is now sold in most supermarkets, and is commonly used in West African recipes from what I have tasted. I was surprised to find its distinguishing rusty red colour and mild fruity taste makes it healthier than olive, avocado or even coconut oil. Its colour is attributed to its high carotene content, the same antioxidant that gives tomatoes and carrots their rich red and orange colour. Palm oil is very high in vitamin E also. My version of …

Spiced Walnut Butter

      If your anything like me, walnuts haven’t rated too highly on my ‘nut list’ either. But did you know that walnuts have the highest amount of omega 3- fatty acid of any nut? In other words it’s the all round hair, skin and nail food. Now does it sound a bit more appealing? Ok well I tried. I still believe the walnut has the right to be released from the prison of banana breads and festive nut trail mixes; it has a hugely bold even bitter flavour, I agree, but when combined with sweet cinnamon and nutmeg, it seems to mellow down to a smooth pecan like taste. I say make the most of that trail mix and create the most irresistible butter you would have ever tasted. I’ve been enjoying it all week and feeling good! This recipe can keep for up to 2 weeks if stored in an air tight glass jar in the fridge. This recipe makes just over a cup of walnut butter. Enjoy!  

P is for: Pistachio Pesto

I snack on a bag of nuts about once a week, normally roasted or raw almonds. That was until I came across these healthy snack bars that combined flax with hemp and sunflower seeds and honey to make a crunchy nutritious snack to satisfy my midday cravings for something sweet. And of course after a few bites my mind started wandering as to how to make my own nut/seed bars and what kind of variations I could come up with: peanut bar? coconut bar? And then bizarrely a contradictory thought came to mind: “Can I be bothered?” I know it doesn’t make sense given the whole drive behind this website, but really this was one wheel I didn’t feel the need to reinvent. That was a sure reminder that my goal is not to cook anything and everything in sight LOL. But as my mind laid to rest the thought of creating nut bars…the thought of creating dishes incorporating nuts was coming into view…and was slowly edging closer to me like a freight train. And …

Spiced. Pistachio. Chilled. Latte

  Don’t worry, you read it correctly. I didn’t think I would see these words all in the same sentence either. But it’s real: Pistachio Milk is the next big thing following Almond, Oat and Rice as substitutes to dairy milk. Its one of my favourite’s to add to cereals, porridges or just to enjoy on its own. I find that it also lends itself to exotic flavours more than other whole nuts, partly because of its earthy green, yellowy, brown colour and also because it crops up in some many East Indian recipes both savoury and sweet. I also love a good latte, especially Chai Latte’s and so creating this recipe with Pistachio’s is really a play on the flavours and spices of Chai tea. I served this chilled and as mentioned in my previous post, try to soak the nuts for at least 6 hours or more, the longer you soak them, the silkier the taste. Enjoy!

Spring Salad Series: Fennel with “Ranch” Dressing

  I had a spring in my step last weekend. For the first time in about 5 months or more, the first signs of Spring began to emerge. The most noticeable effect of this glorious beam of sunshine and clear blue skies, is actually waking up happy. Seriously it’s as simple as that: when you have spent the last winter waking up and working and going to sleep practically in the dark, it’s like someone literally flicked a switch on in a dark damp room: suddenly everything is clearer and looks attractive. London feels like a welcoming place again. Another noticeable change is my appetite. I don’t know about you, but it’s a lot easier to eat and enjoy fresh fruits and salads in the summer than it is in the winter. Maybe the problem started when we started eating fruits and vegetables out of season, I mean the king of comfort vegetables, Pumpkin just feels better in winter than in the middle of March right? That’s why I thought for this months recipe I …

Pistachio Baklava

I live in a culturally rich part of London where the streets are essentially a tapestry of Turkish and Greek restaurants and bakeries. The Baklava’s are usually quite deliberately perched in long trays and pans in these shop windows, which also happen to be located behind a bus stop of some kind, leaving me drooling…for the 29 bus. Most of us are familiar with this very sweet delicacy, and only the brave or those with dentures can manage more than one maybe two squares. There is no healthy alternative to this, you can’t skip or substitute any ingredients it is what it is: yummy! Now off for my 5k run.