Posts Tagged ‘almonds’
Deep-filled mince pies
Tuesday, November 23rd, 2010
Ingredients
* 900g mincemeat
FOR THE PASTRY
* 400g butter , very cold, cut into cubes
* 700g plain flour , plus extra for rolling out
* 200g golden caster sugar
* 2 egg yolks
* 1 tbsp water or milk
FOR THE ALMOND FILLING
* 200g ground almonds
* 200g golden caster sugar
* 4 egg whites
* few drops almond extract
* 1 egg , beaten, to seal and glaze
Method
1. Make the pastry by rubbing the butter and flour together with your fingertips until the mix resembles fine crumbs or whizz in a food processor. Stir in the sugar and a good pinch of salt, then add the egg yolks and water or milk and work into the mix with a knife until the dough starts to clump together. Press the dough together with your hands to form a ball, split in two and knead each half briefly until smooth. Shape into a flat disc. Wrap in cling film then chill while you make the topping.
2. Heat oven to 200C/fan 180C/gas 6. Beat the almonds, sugar, egg whites and almond extract together to a rough paste.
3. Roll out one of the discs of pastry on a lightly floured surface and cut 12 x 9cm circles (or 10 x 10cm circles, depending on the depth of your muffin tin) with a round cutter. Push into the wells of a 12-hole muffin tin. Re-roll the leftover pastry and cut out enough 7cm circles to cover the tops.
4. Spoon a heaped tbsp mincemeat into each case, followed by 1 tbsp almond mix. Brush the edges of the cases with egg and press the tops on, then brush with egg. If you’re making ahead, ‘open’ freeze at this point, in the tin, uncovered. Once frozen, cover with cling film and use within a month. Bake for 20-25 mins until golden from fresh or for 25-30 mins from frozen. Leave to cool almost completely in the tin before lifting out. Serve dusted with a little icing sugar if you like. Repeat with remaining mix to make a second batch.
Tags: almonds, eggs, mincemeat
Posted in Christmas, Snacks | No Comments »
Chocolate Chestnut Cupcakes
Tuesday, November 23rd, 2010
Ingredients
FOR THE CAKES
* 435g can chestnut purée
* 6 eggs
* 175g golden caster sugar
* 200g ground almonds
* 1 tsp baking powder
FOR THE TOPPING
* 200g dark chocolate
* generous knob butter
* 400ml double cream
* chocolate curls
* icing sugar and cocoa, for dusting
Method
1. Line one and a half muffin trays with 18 muffin cases. (We used deep, gold ones by Foilcraft, from cake-decorating shops.) Heat oven to 180C/160C fan/ gas 4. Tip the chestnut purée into a large bowl and mash with a fork. Whisk the eggs and sugar with an electric hand whisk until pale and frothy.
2. Fold half the egg mixture into the chestnut mixture to lighten it, then fold in the almonds and baking powder. Gently fold in the rest of the egg, then drop the batter into the muffin cases. Bake for 25-30 mins until firm. Cool. You can freeze the cupcakes for up to 6 weeks.
3. To make the chocolate topping, gently melt the chocolate, butter and cream together in a small pan. Pour into a bowl and leave to cool. Beat well to thicken the mixture then swirl generously onto the cupcakes and pile with chocolate curls. They will keep in the fridge for 4 days. Dust half with icing sugar and the other with cocoa before serving.
Tags: almonds, eggs
Posted in Christmas, Snacks | No Comments »
Fruity mincemeat with almonds
Tuesday, November 23rd, 2010
Ingredients
* 4 Bramley apples , peeled, cored and grated
* 350g light muscovado sugar
* zest and juice 1 orange
* zest and juice 1 lemon
* 1 tsp ground cinnamon
* ¼ tsp ground nutmeg
* ¼ tsp ground cloves
* ¼ tsp allspice
* 100g dried cranberries
* 100g sultanas
* 100g raisins
* 100g currants
* 100ml brandy
* 85g flaked almonds
* 100g shredded suet or light shredded vegetable suet
Method
1. Put the grated apple and any juices, sugar, and orange and lemon zests and juices into a large saucepan. Bring gently to a simmer, stirring until the sugar has melted. Turn off the heat and stir in the spices, dried fruit and brandy. Set aside until cool.
2. Once cool, stir in the almonds and suet. Divide between sterilised jars or plastic containers for the freezer. Will keep unopened in the fridge for up to 3 months, or freeze for up to 6 months.
Tags: all spice, almonds, bramley apple, cinnamon, cloves, Cranberry, currants, lemon, nutmeg, orange, raisins, sultanas
Posted in Christmas | No Comments »
Sprouts with chorizo & almonds
Thursday, December 10th, 2009
Sprouts with chorizo & almonds
Ingredients
750g Brussels sprouts , trimmed
1 garlic clove , crushed
70g sliced chorizo , cut into strips
olive oil
3 tbsp flaked almonds , toasted until golden
Method
Steam the sprouts until just tender, about 5 minutes. Fry the garlic and chorizo in 2 tbsp oil for a few minutes until crisp.
Stir through the sprouts then put in a warm dish and sprinkle with the almonds.
Tags: almonds, brussel sprouts, chorizo, garlic
Posted in Veg Ideas | No Comments »