Saturday - Vietnamese inspired pulled pork with pan-crushed potatoes and minted peas
Sunday - Scallop, prawn and mussel pasta, blanched green beans
Monday - Pan-fried haddock, garlic greens and basmati rice
Tuesday - Black pepper chicken with basmati rice, spinach and peas in a light cream sauce
Wednesday - same as Saturday
Thursday - same as Tuesday
Friday - wild card
Saturday 17 January 2015
Wednesday 14 January 2015
I make - Almond Nougat
For the past few months, I am having fun with candy making and especially with Lorraine Pascale's marshmallow fudge recipe. It's easy, highly adaptable and tastes wonderful. I've made several times for work and for home. Everyone keeps telling me that they couldn't believe how good fudge can be.
I have had almond nougat in mind since I made my chocolate and sour cherry fudge, as both have similar texture. Almond nougat is something I adored a lot when I grew up. Unfortunately, I don't find any here which I like. So, with Lorraine's base recipe, I decided to give it a go. The result did not disappoint. It's sweet just enough to make you smile and crunchy to remind you there are healthy nuts inside. I couldn't help but adding sour cherries again, my favorite dried fruit, which is just there to bring out the flavor contrast. I am very pleased with the outcome. I hope you like it too.
Almond Nougat/Fudge
25g butter
125g white sugar
125g evaporated milk
200g marshmallows
1 teaspoon almond extract
200g white chocolate buttons
1-1/2 cup whole almonds, toasted
50-80g dried sour cherries
Grease a 24cm/9in square cake tin with vegetable oil, then line with baking parchment paper. Cut another piece of baking parchment which is as big as the cake tin bottom. Set aside.
Choose a pot which is at least 20-cm deep for making the nougat as the mixture can rise quite high when sugar boils. Put the butter, sugar and evaporated milk in a pan over a low heat and melt gently. Once the sugar has dissolved, add the marshmallows and turn up the heat. Boil the mixture for 6 minutes. Use a rubber spatula to scrape from the pot bottom regularly as caramel may be forming.
Take the pan off the heat and add the chopped chocolate. Leave for one minute, then stir the mixture together along with toasted almond and dried sour cherries. You will have to work fast with this recipe as the mixture cools down quite quickly which may become harder to mix.
Pour the mixture into the prepared tin. Put the other piece of baking parchment paper on top and roll the nougat surface smooth. A mini rolling pin or back of the spoon both does a fine job. Leave to set for a couple of hours. Once set, remove from the tin and cut into as many squares as you like.
I have had almond nougat in mind since I made my chocolate and sour cherry fudge, as both have similar texture. Almond nougat is something I adored a lot when I grew up. Unfortunately, I don't find any here which I like. So, with Lorraine's base recipe, I decided to give it a go. The result did not disappoint. It's sweet just enough to make you smile and crunchy to remind you there are healthy nuts inside. I couldn't help but adding sour cherries again, my favorite dried fruit, which is just there to bring out the flavor contrast. I am very pleased with the outcome. I hope you like it too.
Almond Nougat/Fudge
25g butter
125g white sugar
125g evaporated milk
200g marshmallows
1 teaspoon almond extract
200g white chocolate buttons
1-1/2 cup whole almonds, toasted
50-80g dried sour cherries
Grease a 24cm/9in square cake tin with vegetable oil, then line with baking parchment paper. Cut another piece of baking parchment which is as big as the cake tin bottom. Set aside.
Choose a pot which is at least 20-cm deep for making the nougat as the mixture can rise quite high when sugar boils. Put the butter, sugar and evaporated milk in a pan over a low heat and melt gently. Once the sugar has dissolved, add the marshmallows and turn up the heat. Boil the mixture for 6 minutes. Use a rubber spatula to scrape from the pot bottom regularly as caramel may be forming.
Take the pan off the heat and add the chopped chocolate. Leave for one minute, then stir the mixture together along with toasted almond and dried sour cherries. You will have to work fast with this recipe as the mixture cools down quite quickly which may become harder to mix.
Pour the mixture into the prepared tin. Put the other piece of baking parchment paper on top and roll the nougat surface smooth. A mini rolling pin or back of the spoon both does a fine job. Leave to set for a couple of hours. Once set, remove from the tin and cut into as many squares as you like.
A belated happy year to you all.
Subscribe to:
Posts (Atom)