Almond
#COOKING: CHERRY-ALMOND CAKE RECIPE
Cherry Almond Cake. We love a good, simple cake. And Cherry-Almond is one of my favourite nostalgic flavour combinations. This one is timely and festive. Ensure you use organic and pure flavourings, as extracts labelled “imitiation” flavouring can ruin it all. Enjoy this crunchy, crumbly, buttery perfection which would fit right into your Holiday baking rotation!
Ingredients:
1/2 cup Almond Flour, sifted
1/2 cup White Flour, sifted
1/2 cup organic raw sugar
1/2 cup butter, room temperature
1/4 cup almond slivers, toasted
2 eggs, room temperature
1 tsp baking powder
1 tsp organic vanilla extract
1 tsp pure almond extract
1/2 tsp sea salt
12 Maraschino Cherries, pat dry
Canola oil
Additional flour
Instructions:
- 1. Set oven to 325°F. In mixing bowl, cream butter and sugar for 2-3 minutes till creamy.
- 2. Add eggs, one at a time.
- 3. Add extracts and beat til creamy.
- 4. Add in flours, baking powder and salt.
- 5. Do not overmix, only mix till combined.
- 6. Gently grease baking pan and dust with flour.
- 7. Pour batter into pan. Place cherries on top of batter.
- 8. Cover with toasted almond slivers.
- 9. Bake for 35 minutes or till toothpick comes out clean. Cool 40 minutes before serving. Dust with icing sugar.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: ALMOND COOKIES – TWO WAYS – RECIPE
Almond Cookies. These might seem basic, but they are delicious, with a pleasing chewy texture. The cookie base not only is gluten-free, it’s keto and also vegan. You can make these with minimal prep and little time in the oven. Above that, there are so few ingredients!
Here are two delectable variations, Cherry-Almond Thumbprint and Black Sesame-Almond.
Ingredients:
1 cup Almond Flour
3 tbsps organic raw sugar
1 tsp coconut oil
1/2 tsp baking powder
1/4 tsp sea salt
1/4 cup black sesame seeds, toasted (variation 1)
1/4 cup crushed almonds (variation 2)
2 tbsps cherry preserves (variation 2)
Instructions:
1. Preheat oven at 350°F. Line baking sheet with parchment paper.
2. In mixing bowl, combine sugar, salt, flour, baking powder and oil. Add 2 tbsps of water or more and gently shape into a dough ball.
3. For variation 1, mix sesame seeds into dough. Shape into 6-8 discs and placed on baking sheet.
4. For variation 2, mix almonds into dough. Shape dough into 6-8 balls and place on baking sheet. Press thumbprint down in center if each ball and fill with fruit preserves.
5. Bake 12 to 15 minutes. Cool and serve. These will last a few days in air-tight container, you also may freeze them.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: SEARED LAMB CHOPS IN BALSAMIC REDUCTION RECIPE
Seared Lamb Chops in Balsamic Reduction. I love me some lamb, which I get to enjoy only a couple times a year. Possessing a natural gaminess, some find its taste unpleasant, hence marinating it with herbs overnight certainly helps. Seasoned right and seared at a high heat for a short time, lamb chops can be just as satisfying as a juicy steak!
Lamb Chops:
8 lamb chops, cleaned and pat dry with paper towels
1 tbsp basil, chopped
3 sprigs rosemary (1 for garnish)
1 tbsp thyme
2 tbsps olive oil
Sea salt and pepper, to taste
Balsamic Reduction:
3/4 cup chicken/beef broth
1/3 cup balsamic vinegar
1/4 cup cherry tomatoes
2 shallots, minced
3 cloves garlic, minced
1 tbsp unsalted butter
1/2 teaspoon organic raw sugar
Turmeric Almond Raisin Rice:
1 cup long grain rice
1/2 cup beef/chicken stock
1 cup water
1/4 cup raisins
1/4 cup almond slivers
1 teaspoon Turmeric
Sea salt, to taste
Asparagus:
1 bunch of Asparagus, cleaned
2 tbsps unsalted butter
2 cloves garlic, minced
1 lemon wedge
Sea salt and pepper, to taste
Instructions:
1. For rice, combine all ingredients in rice cooker and once cooked, fluff before serving.
2. For Asparagus, sautée butter and garlic. Once browned, add Asparagus and cook medium-high heat for about 10 minutes. Season with salt and pepper and squirt lemon wedge over top before plating.
3. Marinate lamb chops in salt, pepper, oil, basil, thyme and rosemary. Seal in Ziploc bag(s) and refrigerate overnight.
4. Heat large skillet with oil on medium-high heat. Once hot, sear lamb chops 3-4 minutes per side. Place on warm platter.
5. Sautée shallots and garlic in butter. Once caramelized, add vinegar, sugar and stock. Add cherry tomatoes. Cook-down till liquid is reduced and thickened. This takes 5 or more minutes on medium-high heat, uncovered.
6. Pour reduction over lamb chops and garnish with sprig of rosemary. Serve with Turmeric Almond Raisin Rice and Asparagus.
Gallery:
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(Photo credit: Mr. Will Wong)
#COOKING: MATCHA-PISTACHIO-ALMOND CHOCOLATE CHIP COOKIES RECIPE
Matcha-Pistachio-Almond Chocolate Chip Cookies. Scaling it back a bit today, but nothing beats a perfect cookie! This buttery elevated twist to the classic Chocolate Chip Cookie is a delight and easy to make! 🍵🍪
Ingredients:
2 cups flour, sifted
3/4 cup unsalted butter, softened
3/4 cup milk chocolate chips
1/2 cup organic raw sugar
1/3 cup of almond and pistachios, crushed
1 egg + 1 egg yolk
1-2 tablespoons Matcha powder, to taste
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Instructions:
1. Preheat oven at 325°F.
2. In large mixing bowl, combine flour, salt, baking powder and soda.
3. In separate bowl, cream butter, sugar, eggs and vanilla with handmixer.
4. Add flour mixture to butter mixture bit by bit till combined.
5. Add-in chocolate chips.
6. In small skillet, toast nuts. Be careful not to burn as this happens quickly. Mix into dough evenly.
7. Using hands, roll 24 even balls and place on greased cookie sheets, 2 inches apart.
8. Bake 10 minutes, or till bottom of cookie is golden brown.
9. Cool 20 minutes, transfer to storage container.
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(Photo credit: Mr. Will Wong)
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