If I show you mine will you show me yours?

[ghoti_mhic_uait]

In an effort to eat more nuts, I made this potato and cashew curry and lo it was good.


Do you have other good nut recipes? Will you please share?
Sweet or savoury, I don't mind. I promise to try it but reserve the right to substitute ingredients if the recipe you find is full of stuff I don't like/can't eat.

I'm still looking for a good pecan pie recipe, so if you've got one of those I'd love to hear it.

Comments

[woodpijn.livejournal.com]

That looks nice. Possibly similar to this (which has chicken in the name, but even as a meat-eater I think it works perfectly well with the chicken left out). My nut recipe recommendations would be that and Nanaimo bars, although I guess neither has nuts as a main ingredient. I also like cashews in stir-fry. And home-made almond slices. The recipe I use is on the semolina packet, but this is all I could find and it doesn't use semolina so isn't quite the same.

[ghoti.livejournal.com]

Thank you! I'll try them all. Does the semolina go in the pastry or the filling?It might be worth my trying to sub some in, it seems like if it's the pastry it might make it more short-bready?

[woodpijn.livejournal.com]

In the filling. When I get around to it I'll look on the packet and let you know specifically.

[woodpijn.livejournal.com]

OK, the filling in the recipe on the semolina packet is:
50g semolina, 50g ground almonds, 125g caster sugar, 1 egg, 1/4 tsp almond essence, 75g melted margarine.
(So nuttier than the version with just flour!)

[ghoti.livejournal.com]

Thank you! I was thinking to replace some of the flour with ground almonds as I don't think I have any semolina, but I also don't have any almond essence so this might have to wait until after next shop.

[woodpijn.livejournal.com]

(Also the semolina version uses bought pastry, although I'm sure either version would work fine with either kind of pastry.)

[liv]

There's a vaguely Jamie Oliver based pesto that I sometimes make where you put almonds, cherry tomatoes, and plenty of raw garlic, chilli and fresh basil in a blender, and then eat it with pasta. Depending on the exact proportions you might or might not need olive oil, but I find that enough oil comes out of the almonds to make it a sensible consistency. IIRC Jamie wants you to do something slightly complicated involving blanching the pesto with the pasta water, but I find that makes it way too watery, and it's fine to just drain the pasta in the normal way and mix the sauce in with the hot pasta, that cooks it quite enough.

If you want more protein, grated parmesan or equivalent hard cheese is friends with the pesto. And / or you can use it as a sauce for pasta with fake chicken chunks, instead of just a sauce for plain pasta.

[ghoti.livejournal.com]

*nod* I do that sometimes, make pesto but vary up the nuts and herbs. I don't tend to use cherry tomatoes, though, which is the difference between this and my normal cooking.
Jamie Oliver does tend to cook ab it like me, though ,I always find his recipes a bit boring for that reason.

Atm I don't have a blender good enough for making pesto, though, so I just use commercial or chop everything and call it deconstructed. I did promise, so I'll do it exactly as you say when I sort out a blender.

Pecan Pies

[tamsinj.livejournal.com]

http://www.bakeorbreak.com/2012/12/deep-dish-pecan-pie/
(Bake to internal temperature of 93C)

http://www.bakeorbreak.com/2012/11/pecan-cheesecake-pie/

Re: Pecan Pies

[ghoti.livejournal.com]

Ooh, hello! Hurray for you! And thank you.

Re: Pecan Pies

[tamsinj.livejournal.com]

No problem. I do have recipes for 'normal' pecan pies .. but I do like the deep-dish one.
Last time I mixed in a cup or so of raisins, some orange zest, cinnamon nutmeg and mixed spice. Got a very christmassy-flavoured pie which had a fruit/custard base instead of just the custard (as a normal pecan pie).. Pecans still floated to the surface though.