A box of
roasted nuts makes a unique gift, and I always get a little bag of the «super nutty mix» to take home too!
It's so easy, you can control the added ingredients (most of the store - bought varieties still contain unnecessary palm oil), it's much cheaper than buying it and
roasted nuts make your house smell amazing!
Not exact matches
I always
make a
nut roast every Christmas and I
made yours this year and it was wonderful.
The colour varies every time we
make it depending on which
nuts we use and how long we
roast them.
Start by
making the
nut roast.
This is a great side dish and the sides
make the perfect addition to a work lunch, below is them tossed with some extra brown rice and the leftover
nut roast from a shoot, it tasted amazing!
The «Superfood Side» is
made with a blend of hand - chopped kale and broccolini, tossed in a sweet and tangy maple vinaigrette dressing and topped with dried sour cherries and served with a blend of
roasted nuts to enhance the flavor and add crunch, Chick - Fil - A said.
The sun dried tomatoes simmer down when cooked with the plum tomatoes, basil, salt, olive oil and courgettes to
make a wonderfully rich, chunky sauce, which is enhanced by the tender,
roasted squares of aubergine, the crunchy toasted pine
nuts and the ever so slightly bitter rocket.
The mix of sweet dates with rich cacao,
roasted nut butter, almonds, coconut oil and a pinch of salt will
make everyone happy!
I'll definitely be
making pesto this way from now on — do you ever
roast the pine
nuts as I think this adds to the flavor?
I used to alway just slightly
roast mine before
making into a
nut butter, and i've had success every time and never need to add oil.
My favourite summer salad is
made from
roasted aubergine (eggplant), sun dried tomatoes, rocket (arugula) and pine
nuts.
As I often try to give my children energy balls too, I use Wowbutter (
nut - free,
made from
roasted soya but tastes exactly like peanut butter) and sunflower seeds in place of peanuts.
They're soaked in warm water while everything else is cooked to
make them so extraordinarily sweet and juicy, allowing them to enhance the natural sweetness of the grated carrot and
roasted squash while also creating the perfect contrast to the savoury crunch of the toasted pine
nuts.
I
made this
nut roast the other day and it turned out delicious!
Ever since receiving my copy a few weeks ago, I've been floating on a cloud of cooking inspiration, and I've already
made the French Onion Lentil Pots,
Roasted Chili Basil Lime Tofu Bowls, Mustard -
Roasted Broccoli Paté, Lazy Steel Cut Oatmeal, Fudgy
Nut and Seed Butter Brownies (twice), plus the two recipes in this post, all to insanely good results.
Make ahead tip: roast vegetables and nuts, make dressing, chop basil and tomatoes and crumble or cut cheese a day or two before serving the pi
Make ahead tip:
roast vegetables and
nuts,
make dressing, chop basil and tomatoes and crumble or cut cheese a day or two before serving the pi
make dressing, chop basil and tomatoes and crumble or cut cheese a day or two before serving the pilaf.
Next time try it with walnuts, and
make sure your
nuts are raw (not
roasted).
I wanted to
make something special to enjoy with this award - winning Sonoma Coast wine, so I created this fantastic recipe for Slow Cooker Honey
Roasted Mixed
Nuts.
Briefly blitz the
roasted nuts in a food processor,
making sure to retain some texture.
The protein from the
nuts and the pasta is enough to
make this a main course with a salad or some
roasted vegetables.
I
roasted the squash, seeded the pomegranate, washed the kale leaves, and
made the spiced
nuts the day before.
Pomegranate
Roasted Pears with Pine
Nuts & Blue Cheese is a super simple yet sorta fancy - schmancy dessert or side dish that can be
made in 30 minutes!
It might happen when you
make Roasted Asparagus with Goat Cheese and Pine
Nuts.
Lay out all the
nuts on a baking tray and
roast them in the oven for about 15 minutes, jostling the pan every 5 minutes or so to
make sure they don't burn.
Roasted masala spiced
nuts are the perfect slightly sweet, slightly savoury snack
made with all natural healthy ingredients!
Tangy cider vinegar, sweet honey, crunchy pine
nuts and fresh mint come together to
make an amazing glaze in this healthy
roasted winter squash recipe.
Plus, anytime you
roast the
nuts before
making a
nut butter, that just releases the oils more and
makes blending much easier without have to add your own oil.
Omit to
make nut - free) a pinch of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry
roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.
Roasted nuts blend together to
make a
nut butter blend that's as good as the fancy stuff you find in the store!
When I
make it again, I'll add something like
roasted or fried
nuts, or even chickpeas for extra bite.
But this year, I decided to attempt giving edible gifts, especially after I
made the peppermint chocolate covered pretzels and then the gingerbread spiced
roasted nuts.
I
made this last night as I was looking for a
nut roast to take with me to family on Christmas day.
I don't measure anymore when I
make this — sometimes I use coconut palm sugar, less
nuts, more butter... This is a very forgiving recipe — just taste it before
roasting to adjust seasoning but it always comes out good
Many oven
roasted nuts recipes uses egg whites as a coating but you can
make an egg - free version with extra butter or coconut oil.
15 dates, pitted and soaked * 1 cup
nut butter, creamy or chunky,
roasted or raw ** (you can find my tips on
making your own
nut butters, here) 1 ripe banana 1 tsp.
I love
making roasted nuts and having them around the house to snack on.
These Pizza
Roasted Nuts are packed with flavor but only require 6 ingredients to
make!
This mandarine and orange mustard
makes the perfect addition to sandwiches, cheese platters, cooked and
roasted veggies and
nut roasts.
Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking
made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beero
made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home
Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beero
Made Summer — a sequel to Home
Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beero
Made and Home
Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beero
Made Winter, packed with simple, summery recipes that
make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be
made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beero
made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from
roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to
making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that
make the most of each season's best fruits,
nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness
Whenever you're dealing with
nuts you'll want to
make sure you go organic and try to get them raw so you avoid the
roasting process which involves added salt and more processing.
Dark Chocolate Chestnut Cake
Made using
roasted chestnuts, coconut milk, vanilla, dark chocolate, butter, eggs, and maple syrup, this sweet and simple cake is a perfect way to enjoy seasonal
nuts and cake at the same time, all while avoiding the holiday influx of grain and sugar - filled treats.
Roasting nuts is something I
make time to do every year.
I
made a 2 cup batch and then whirled some red
roasted peppers in the cleaned out processer bowl to drizzle on top along with a few toasted pine
nuts.
Dried fruit and
nuts are covered with chocolate, yogurt or other naturally flavored coatings, pretzels are enrobed,
nuts are
roasted and / or glazed, trail mixes are blended and bars are
made on cold tables.
Hi Lane, if you are
making raw
nut / seed butter (as in, the
nuts / seeds won't need to be
roasted), soaking helps with
making them softer and processing easier in the food processor.
I just want to say to those folks
roasting and
making their own hazelnut (or other) butter, that blenders and food processors aren't the best for obtaining a creamy
nut butter.
I
make my Paleo bread and load it up with any kind of meat — chicken and turkey are my favorite, but it's also great on
roast beef — and slather on some basil and pine
nuts pesto to really kick up the flavor of the sandwich.
Pasta with homemade basil and pecorino pesto (
made with either pine
nuts or cashews), this curry (http://www.tastemag.co.za/Recipe-1177/Chickpea-and-cashew-curry.aspx) that I've
made so many times that I no longer need a recipe, potato and red pepper frittata,
roasted tomato and red pepper soup with smoked paprika, veggie burgers with homemade chickpea chips, lots of meal - sized salads (vegetarian), stirfried veg (sometimes with tofu puffs) and peanut sauce on mung bean noodles, dahl and basmati, haloumi salad wraps, veg green / red curry.......
While I am here, I wanted to invite you to join in an event if you are interested - I am encouraging people to
make a
nut roast and send it to me by 18 April.