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Pistachio Butter

– recipe courtesy of www.101cookbooks.com   Ingredients 1 cup pistachios 1 cup blanched almonds 3/4 cup granulated sugar or honey 1/2 cup or so of hot water 1-2 pinches of salt   Method Blanch the pistachios by dropping them in a pot of boiling water for a minute or two.  Drain the pistachios and (patiently) remove the skins.   I found it easiest to pinch the skin to help coax it off. Place the blanched almonds, pistachios, your choice of sweetener and salt into a food processor.  Add about 1/2 the water and blitz.  Add the rest of the water, a little at a time, to thin the butter out – it really depends on your preferred spread consistency.   Place the spread into a clean, airtight container and refrigerate.  I often have a jar of pistachio butter in my fridge as a diary free spread, gluten free and preservative free option. Bottle this spread up

Lemon Frangipani Tart

  – submitted by Kitchen Angel   Earlier in the month we stumbled across a fantastic blog, Sweet Adventures Blog Hop, created by a group of talented Australian foodies and bloggers.  Each month one of these bloggers will announce a blog hop adventure (theme) for participants to create a dessert and link-up with other talented people either participating in the adventure themselves or for the many of us who love browsing beautiful and inspiring recipes.     We loved the idea created by the blog hop hostesses so much that we decided to participate in the Sweet Adventures Blog Hop – Lemons theme hosted by Delicieux this month.  We hope you like our entry.  We certainly can’t wait to see all the other beautiful lemon recipes!   Ingredients 1 sweet flan / tart case (see note) 1/2 packet Pasta di Mandorla baking mix 1 lemon zested and 1/4 cup of juice 2 extra-large or jumbo

Blueberry and Almond Tart

– submitted by Kitchen Angel   Ingredients 1 packet Mandorla Delicata baking mix 1 large sweet flan or tart case (see note) 1 punnet fresh blueberries 1 cup blanched almonds Icing sugar   Method 1.  Preheat your oven to 175oC. 2.  Empty the contents of the Mandorla Delicata mix into a bowl. Add in 4 jumbo egg whites and mix well, until the moisture is smooth and moist. 3.  Prepare the sweet flan or tart case per the packet instructions. 4.  Spread the baking mix evenly into the tart case and decorate with the blueberries and blanched almonds.       5.  Place the tart onto a baking tray and bake in a 190oC for 15 minutes, or until golden. 7.  Dust with icing sugar before serving.          Note: For this recipe we used a combination of a Pampas sweet flan case and a few of the smaller sweet tart cases also by


– by Kitchen Angel Ingredients 1 cup natural almonds 1 cup natural hazelnuts 1 cup natural pistachios 1 cup shredded coconut 3/4 cup dried cranberries (optional) 1/2 cup sunflower seeds 1/2 cup LSA Pinch salt 1/2 cup water 1/2 cup coconut oil 1/2 cup natural maple syrup   Method Put on the sexiest apron you own and some groovy music to get you in the mood.   Preheat your oven to 175oC.  Line a deep tray with baking paper.   Roughly chop the nuts.  I prefer to do that myself rather than use any appliance because (a) I like the chunky texture (b) it’s kind of satisfying to chop those little suckers to bits and (c) since I’ve become accustomed to my one bowl, no mixer needed baking with Kitchen Angel baking mixes, most of my appliances have been banished to the most unreachable of cupboard spaces.      Melt the coconut oil in the

Shh, don’t tell anyone …

    … but I’m working on baking my sweetheart some heart shaped biscuits for Valentine’s Day.  You see, we kind of used up our savings last year pursuing one of our dreams and whilst it was one of the best things we’ve done together as a couple, it also means we need to be a little more discerning with where our money goes these days.  We’re also saving for a little overseas jaunt later this year, so we’ve decided that until we’re back on track, no more pressies.  Know what I mean?     But that doesn’t mean that Valentine’s Day needs to be boring.  It just means I need to get a little more creative.  So I’ve decided to bake him some biscuits.  He’s quite partial to Italian food, especially Sicilian desserts, that being his background and all.  And eating his way around the regions of Italy was definitely the highlight of 2011