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Kitchen Buddy Culinary School, Consultancy and Catering |
Recipes |
Ingredients 40g / 20 Almonds per person. ½ pt Water. Method Soak the almonds in water and leave overnight. Or for 15 mins in cold and then very briefly in hot water, to release the skins. Hold each almond between thumb and forefingers and rub / peel their skins off. Place the almonds and water into a blender (with filter) and blend to form a creamy milk. For a thicker milk, add extra almonds or use less water. |
Carob Crumble Ingredients 250g Walnuts 250g Dates 3 dsp Carob Powder Optional 1 tsp Lucuma powder Method Place the ingredients into a food processr and grind into crumbs. Store in an airtight container in a cool dry place. Refrigerate for 1 week. Serving suggestions 1. Children's packed lunch, as a crumble topping for a seasonal fruit pie eg apple or plum. 2. Mix in a bowl with a seed or nut milk (eg hemp or almond) for a muesli cereal. 3. Mould together and press into balls or other shapes (like an edible play dough). Almond Milk Almonds are rich in calcium and protein. They can assist the lungs and alleviate coughs. Soaking them makes them softer, easier to digest and more nutritious. The skin may be acidic and irritate the gut lining; before use, pop the almonds out from their skins. This makes a light, creamy, frothy milk. |