Whole rainbow trout with sauteed spinach and toasted almonds
Heat a large non-stick pan or flat grill plate. Cut a piece of baking paper to fit. Place baking paper over grill, drizzle with olive oil and place fish on the papered grill. Meanwhile; heat another pan. Add butter and almonds and toast until ... [... more]
Australian Womens Weekly |
Omelette with goats cheese, spinach and toasted almonds
Beat eggs lightly and season with salt and pepper. Melt a knob of butter in an omelette or frying pan until it foams. Wait for the foam to subside, then pour in the eggs and cook over a high heat, lifting the edges of the omelette and tipping ... [... more]
Australian Womens Weekly |
Tamari Almonds
Preheat oven to 160°C. Line a baking sheet with baking paper. Place almonds in a bowl with the tamari and water. Mix well. Scatter onto baking sheet. Bake for 20 minutes, stirring half way. Allow to cool completely before storing. 300g roasted ... [... more]
Australian Womens Weekly |
Amaretto Sabayon With Fresh Figs And Almonds
Whisk or beat egg yolks and sugar in a heatproof bowl until light and creamy. Place the bowl over a saucepan of simmering water (making sure the base of the bowl doesn't touch the water). Whisk until mixture thickens. Mixture is ready when a ... [... more]
Australian Womens Weekly |
Toffee and toffee almonds
Place sugar, butter and remaining ingredients into a stainless steel saucepan and bring to the boil. Reduce heat to a gentle simmer, insert a candy thermometer and continue to cook until toffee reaches a temperature of 160oC. Remove from heat and ... [... more]
Australian Womens Weekly |
Spaghetti With Artichokes, Almonds And Prosciutto
Put a large pot of salted boiling water to the boil. Add pasta and cook until it floats to the surface of the pot. Drain and set aside, Meanwhile, heat olive oil in a medium sized saucepan. Add garlic and cook for a minute. Add artichokes and ... [... more]
Australian Womens Weekly |
Toffee and toffee almonds
Place sugar, butter and remaining ingredients into a stainless steel saucepan and bring to the boil. Reduce heat to a gentle simmer, insert a candy thermometer and continue to cook until toffee reaches a temperature of 160oC. Remove from heat and ... [... more]
Australian Womens Weekly |
Beef with almonds and green olives
Preheat oven to 140°C. Lightly season beef and heat olive oil in a heavy based pan over medium high heat. Add beef and brown on all sides. Deglaze with the brandy (taking care that the saucepan may flame up). When the alcohol has reduced add the ... [... more]
Australian Womens Weekly |
Creamy Semolina Porridge with Baked Rhubarb and Almonds ...
Place rhubarb and ginger in a roasting dish. Sprinkle with brown sugar. Pour over orange juice and dob in the butter. Cover with foil and bake for 10 minutes, or until soft. Combine semolina and milk in a saucepan and bring to the boil, stirring ... [... more]
Australian Womens Weekly |
Mildura Truffles
Mix together evenly the dates, raisins, banana, walnuts, ground almonds, lemon zest and 1/4 cup of the wheat germ. Combine the remaining 1/4 cup of wheat germ with the coconut. Makes approximately 20. Roll the fruit into balls and roll in the ... [... more]
Nutrition Australia |
Green Beans with Mustard Seeds & Almonds
This preparation of succulent green beans is typical of Bengal. The selection of ingredients and their chopping, Roasting and grinding is a well-defined ritual in Bengal. Vegetables are chosen for their freshness, color, texture and shape. Use ... [... more]
International Vegetarian Union |
Algerian Green Beans with Almonds
This is a variation on an Algerian recipe from Rose Dosti's Middle Eastern Cooking. Simmer in lightly salted water until just tender, about 30-45 minutes. NOTES Canned green beans are not an acceptable substitute in this recipe. Karen Kolling, ... [... more]
International Vegetarian Union |
