Spiced Praline Meringues

Ingredients

  • 1/3 cup (50 g) blanched slivered almonds
  • 1 1/2 cups (300 g) granulated sugar
  • 2 tbsp water
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • Finely grated zest of 1 large orange (1 tbsp)
  • 1/4 tsp flaky sea salt
  • 5 1/4 oz (150 g) egg whites (from 4 large eggs)
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Chicken and Wild Rice Salad with Almonds

Ingredients

  • 1/4 cup fig vinegar or white wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • 2 tablespoons canola oil
Remaining ingredients:
  • 2 cups fat-free, less-sodium chicken broth
  • 1 1/2 cups uncooked wild rice
  • 1 tablespoon butter
  • Cooking spray
  • 1 pound skinless, boneless chicken breast
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup chopped celery
  • 1/2 cup shredded carrots
  • 1/3 cup dried cranberries
  • 1/4 cup chopped almonds, toasted
  • 2 tablespoons minced red onion

Double Chocolate Toblerone Cookies

Ingredients

  • Dark chocolate Toblerones 2 x 100g bars
  • Dark chocolate 100g, chopped
  • Unsalted butter 50g, softened
  • Soft light brown sugar 100g
  • Egg 1, beaten
  • Vanilla extract 1 tsp
  • Plain flour 100g
  • Baking powder 1 tsp
  • Ground almonds 50g
  • Whole milk 1 tbsp

Tuna Fettuccine

Ingredients

  • 50 g whole almonds
  • 1 small onion
  • 2 cloves of garlic
  • 4 anchovy fillets in oil , from sustainable sources
  • Olive oil
  • 300 g dried fettuccine , or linguine
  • 4 baby courgettes , with flowers
  • 300 g yellowfin tuna , from sustainable sources
  • 1 x 400 g tin of quality cherry tomatoes
  • 1 lemon
  • 30 g pecorino cheese
  • Extra virgin olive oil

Chocolate-Covered Pomegranate Seeds

Ingredients

  • 1 package (12 ounces) dark chocolate chips
  • 1 cup pomegranate seeds, patted dry

Directions

  1. In a microwave, melt chocolate chips; stir until smooth. Stir in pomegranate seeds.
  2. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour. Store between layers of waxed paper in an airtight container in the refrigerator.

Tips: 

  • One large pomegranate will yield about 1 cup seeds.
  • When melting chocolate, stop heating the chocolate before the last of the chocolate melts. The residual heat will melt the remaining chocolate as you stir. This will help prevent scorching.
  • Sprinkle with toasted coconut or ground almonds after spooning onto waxed paper for more texture and flavor.

Berry Cream Cheese Coffee Cake

Ingredients

  • 2 1⁄4 cups flour
  • 3⁄4 cup sugar
  • 3⁄4 cup margarine
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 3⁄4-1 cup sour cream
  • 2 egg
  • 1 teaspoon almond extract
  • 8 ounces cream cheese, softened
  • 1⁄4 cup sugar
  • 1⁄2 cup raspberry preserves or 1⁄2 cup strawberry preserves
  • 1⁄2 cup sliced almonds

Directions

  1. Heat oven to 350 degrees.
  2. Grease and flour bottom and sides of 9 or 10 inch springform pan.
  3. Combine flour and 3/4 cup sugar.
  4. Add the butter to the sugar-flour mixture and cut with pastry blender or fork until it resembles coarse crumbs.
  5. Reserve 1 cup of crumb mixture.
  6. To remaining mixture, add baking powder, soda, salt, sour cream, one egg and almond extract; blend well.
  7. Spread batter over bottom and up sides of pan 2 inches (batter should be 1/4 inch thick on sides).
  8. Combine cream cheese, 1/4 cup sugar and 1 egg; blend well.
  9. Pour over batter in pan.
  10. Carefully spread preserves over all.
  11. Combine reserved crumbs and sliced almonds.
  12. Sprinkle over top.
  13. Bake 55 minutes or until filling is set.
  14. Cool 15 minutes.
  15. Remove sides of pan.
  16. Serve warm or cool.
  17. Refrigerate leftovers.