HOW DO YOU ROAST ALMONDS RECIPES

Steps:

• Preheat oven and spread nuts on trays. Preheat oven to 350°F. Spread the nuts in an even layer on the baking sheet. I often use a cake tin for smaller amounts as the higher sides allow me to shake the the pan to evenly distribute them.
• Coat with oil. If you are roasting the nuts with oil, drizzle a small amount over the nuts and toss to coat evenly. Use as little oil as possible, starting with just a teaspoon or two.
• Roast in oven. Place in oven and roast for 5 minutes.
• Stir. Remove after 5 minutes and stir so that the outer nuts are moved towards the middle and the middle nuts towards the edges. If you are using a cake tin, you can gently shake it to redistribute the nuts. Return to the oven.
• Check for doneness. Check the nuts again after 3 minutes. You are looking for the color to be a few shades darker. They should start to smell nutty and you might hear them crackling. Return to the oven if needed and check again after another 3 minutes. If they need longer, give another stir. Nuts rarely take longer than 15 minutes to roast, usually closer to 8 to 12 minutes.
• Remove from the oven and cool. When the nuts are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet. Do not cool the nuts on the tray they were baked on or you will risk scorching them.

Steps:

• Pre heat oven to 200šC/gas mark 4. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
• Meanwhile melt down the butter in a large pan over a medium heat and saute the chopped celery for 4-5 mins. Not too hot, don't burn the butter.
• Make up the vegetable stock adding the tomato puree, sundried tomato paste & the chilli flakes. Mix well and then add to the sauteed celery. Remove from the heat.
• When the baked vegetables are ready remove the peel from the onion & garlic cloves roughly chop them & add them to the pan along with the plum tomtoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
• Season to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil. Serve with ciabatta bread & enjoy the moment.