Soy Roasted Almonds
These deeply savoury nuts are loved by everyone in my house.
Other nuts can be used, as can seeds, but I think almonds are the best.*
Throw almonds on a baking sheet, as many as you like.
Roast the nuts for 15 -20 mins at 180°c (160°c for a fan oven).
As soon as they come out of the oven splash over some soy sauce. Use a good one like Kikkoman which is naturally brewed and contains no additives.
You don't want to drench the nuts but you do need to splash on enough soy to give them a decent coating.
Stir the nuts around, the hot nuts will absorb the soy sauce.
Leave them to cool.
If they still seem wet use paper towels to mop up the excess sauce.
Store in an airtight container.
*I buy my nuts in bulk from Goodness Direct because they are considerably cheaper that way and I use them regularly in my granola recipe. You can store them in the freezer to keep them fresh if you don't get through them quickly.
Cauliflower and Broccoli Cheese Soup
This unappetising bowl of leftovers is cheese sauce with broccoli and bacon which we ate as a baked potato filling a couple of days ago.
The cauliflower I bought this week was destined to become soup for me. No one else likes it.
I put the two together to make cauliflower and broccoli cheese soup.
Simply done - an onion chopped and cooked gently in butter, a small cauliflower, chopped and added to the pan. About half a pint of chicken stock (water would do) was added along with the leftover broccoli cheese.
Simmered until the cauli was soft, blended, a little milk added to loosen it a touch and my lunch was ready.
I followed it with a piece of cake.
I am pleased with this cake; it has turned out exactly as I had hoped. I wanted one of those moist wholesome cakes. The kind you kid yourself into believing are healthy. You did know that carrot cake is one of your five a day didn't you? Well this cake has carrots, apples and nuts. Three of your five a day. Eat two pieces and you're done.
10 oz self-raising flour*
12 oz demerara sugar
2 tsp baking powder
1 tsp mixed spice
4 oz chopped walnuts
1 large cooking apple or 2 eating apples
3 medium carrots (about 10 oz in weight)
10 oz butter (I like salted)
Put the flour, sugar, baking powder, spice and nuts in a mixing bowl.
Melt the butter in a small pan over a low heat.
While that is happening peel and grate the apple and carrots
Add these to the bowl.
Use your hands to mix all the dry ingredients with the apple and carrot.
Beat the eggs in a small bowl and add them to the mixing bowl.
Mix well before adding the melted butter.
Make sure everything is well mixed before pouring it all into a greased and lined tray-bake tin about 12'' x 9''.
Bake for 50-60 mins at 180°c (160°c for a fan oven).
When cool cut into 16 or 20 pieces depending how big you want them.
*Next time I will try wholemeal self-raising. I think it will suit the wholesome character of the cake.
Almonds, walnuts, broccoli, cauliflower, onion, carrot and apple, oh and damson yogurt for breakfast. I'm doing really well on the fruit and veg front today and it's only quarter past three.