ALMONDS TAMARI RECIPES

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MINI NUT ROASTS WITH CANDIED CARROTS RECIPE | BBC GOOD FOOD



Mini nut roasts with candied carrots recipe | BBC Good Food image

Serve these lovely mini nut roasts as a vegan dish at Christmas. You could also serve the recipe as one large nut roast, too – just use a larger loaf tin

Provided by Anna Glover

Categories     Dinner, Main course

Total Time 1 hours 15 minutes

Prep Time 35 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 19

250g bunch thin baby carrots
3 tbsp olive oil, plus extra for the tin
5 tbsp maple syrup
2 tbsp milled flaxseed
1 large onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, chopped
350g mixed mushrooms, finely chopped
3 rosemary sprigs, leaves picked and finely chopped
1 tsp tomato purée
2 tsp tamari or dark soy sauce
1 tbsp smoked paprika
100g pecans
50g hazelnuts
400g can green lentils, drained
400g can chickpeas, drained
40g ground almonds
handful of sage and thyme leaves
6 mini loaf tins (silicone ones work well)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Scrub and trim the carrots, and cut them in half lengthways or into quarters if large. Toss the carrots with 1 tbsp olive oil and 2 tbsp maple syrup in a bowl. Season well, and tip onto a baking tray. Roast for 20-25 mins until tender and starting to caramelise.
  • Meanwhile, mix the flaxseed with 4 tbsp water and leave to thicken. Heat 1 tbsp olive oil in a frying pan, and fry the onion and celery until soft and translucent, about 10 mins. Add a splash of water if you need to, to stop them from catching. Stir in the garlic, mushrooms, rosemary, tomato purée, tamari and paprika, and fry for another 10 mins until the mushrooms are tender. Remove from the heat and leave in a bowl to cool slightly.
  • Put the pecans and hazelnuts in a food processor and blitz until roughly chopped. Add the lentils and chickpeas and blend again until you get a thick, dry paste.
  • Combine the nuts and pulses, mushroom mixture, ground almonds, 2 tbsp maple syrup and soaked flaxseed in a bowl with a good amount of seasoning. Mix everything well using your hands.
  • Oil six holes of a mini loaf tin and line each with a strip of baking parchment. Trim and cut the carrots to fit in the base in a snug single layer, cut-side down. Roughly chop any remaining carrots and mix them through the nut roast mixture. Pack it firmly into the tins and smooth over. Bake, uncovered, for 20 mins. Leave to rest for 10 mins before inverting onto a serving plate, or plates. Fry the sage and thyme in the remaining 1 tbsp olive oil until crisp, then stir through the remaining 1 tbsp maple syrup. Spoon over the nut roasts to serve.

Nutrition Facts : Calories 460 calories, FatContent 30 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 10 grams fiber, ProteinContent 13 grams protein, SodiumContent 0.5 milligram of sodium

STRAWBERRY AND WATERMELON CAKE RECIPE BY BLACK STAR PASTR…



Strawberry and watermelon cake recipe by Black Star Pastr… image

The iconic cake from Black Star Pastry with layers of dacquoise, watermelon and rose-scented cream.

Categories     Dessert

Total Time 1 hours

Prep Time 45 minutes

Cook Time 15 minutes

Yield Serves 8

Number Of Ingredients 15

250 gm seedless watermelon, thinly sliced
60 ml rosewater (¼ cup)
4 tbsp caster sugar
40 gm almond meal
500 gm strawberries (about 2 punnets), halved
10 seedless red grapes, halved
1 tbsp slivered pistachios (see note)
1 tbsp dried rose petals (see note)
150 gm almonds, coarsely chopped
150 gm pure icing sugar, sieved
5 eggwhites
135 gm caster sugar
300 ml thickened cream
30 gm caster sugar
2 tbsp rosewater

Steps:

  • For almond dacquoise, preheat oven to 200C. Process almonds in a food processor until finely ground, then combine in a bowl with icing sugar. Whisk eggwhites in an electric mixer until soft peaks form (3-4 minutes), then gradually add caster sugar and whisk until stiff peaks form (1-2 minutes). Gently fold through almond mixture, spread on a 30cm x 40cm oven tray lined with baking paper and bake until golden (10-15 minutes). Set aside to cool on tray, then cut in half lengthways.
  • Arrange watermelon slices in a single layer on a wire rack. Sprinkle with 20ml rosewater, then scatter with 2 tbsp sugar. Stand to macerate (30 minutes), then pat dry with absorbent paper.
  • Meanwhile, for rose-scented cream, whisk cream and sugar in an electric mixer until soft peaks form, gradually add rosewater and whisk until stiff peaks form (do not over-whisk).
  • Spread one-third of rose cream evenly over one half of dacquoise, scatter with half the almond meal, then top with watermelon, trimming to fill any gaps. Scatter over remaining almond meal, spread over half remaining cream. Top with remaining dacquoise, spread over remaining cream and refrigerate until firm (1-2 hours).
  • Combine strawberries, remaining rosewater and remaining sugar in a bowl, toss to combine and set aside to macerate (15 minutes). Carefully arrange on top of cake, gently pushing into cream. Trim edges of cake, scatter over grapes, pistachios and petals, and serve.

Nutrition Facts : ServingSize Serves 8

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