cauliflower and roast almond soup

cauliflower and almond soup

½ head cauliflower, florets
1 leek, white, chopped
1-2 potatoes, peeled and chopped
½ tbsp butter and/or 1 tbsp oil
about 700 ml water
1 tsp vegetable stock (use a light one or less than usual, you don’t want it to over power)
1 cup blanched almonds, dry roasted
salt and pepper, to taste

Dry roast almonds in the oven for about 10 mins at about 180c or until just turning golden brown.

In a soup pot, add the chopped leek and saute with butter and/or oil.
Add cauliflower florets, potatoes, stock, almonds and water.
Simmer for about 25 mins or until cauliflower and potatoes are soft, then (carefully, if hot and transferring liquids to a blender) blend to smooth.

Portion into approx. 250 ml capacity containers and freeze ready for work lunches.
At lunchtime, reheat in the office microwave.

Thermomix:
Add chunks of leek to bowl, chop on speed 5/5 sec. Scrape down sides, add butter/oil and saute 3 mins/speed 1/100c. Add cauliflower florets, potatoes, stock, roast almonds and water.
Set to 20 mins/speed 1/100c. Check cauliflower is soft buy pressing a floret against the side of the bowl (cook for 10 more mins if needed to ensure potatoes are soft), then puree on speed 6, gradually moving to speed 9, for about 40 sec or until smooth.

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almond pulp: chocolate fudge

You won’t believe this is healthy sweet treat – it’s so yummy. These chewy chocolate fudge balls are a great use of left over almond pulp.

healthy fudge balls

2 cups almond pulp (leftover from making milk)
1/2 cup cashews
1 cup dates (fresh), pitted
4 tbsp cocoa powder
3 tbsp shredded coconut
2 tbsp honey
pinch salt (omit if you are using salted cashews)
1/2 tbsp coconut oil

Place cashews, almond pulp, dates, cocoa, salt, coconut and coconut oil in your food processor to combine. Thermomix: speed 8/20 sec. The texture will be like a moist, reasonably fine crumble.
Add honey and process to combine until the mixture sticks together turning a dark chocolatey brown. Stop processing before it gets too fine and buttery. Thermomix: speed 2/15 sec scrape down and speed 2/15 sec. 
Line a freezer-proof small dish or baking pan with baking paper.
Press the mixture into dish with a spatula then freeze overnight.
Cut the block into small treat sized slices or roll into fudge balls.
Store in a ziplock freezer bag  and eat without defrosting.

nut fudge

almond milk: homemade

I don’t eat much dairy these days. I find that if I divert too far from goat milk cheese and natural yoghurt I feel worse off. Yellow cheese rarely makes an appearance on my menu. To add to my fussiness, soy milk is expensive and it tends to curdle in my coffee. So with the help of my fan-dangled new kitchen tool (a thermomix), I decided to make my own milk – almond milk – and it was surprisingly quick and easy.

1 cup almonds (I used blanched but you can use raw almonds).
About 3 cups of water to soak almonds overnight (this will make them easier to blend).
In the morning, drain the almonds and place in the thermomix (or equivalent quality blender) with about 700ml clean water.
Blend almonds (gradually move from speed 6 to speed 9 for 40 sec) to achieve a fine grind of the almonds.
Place a nut milk bag* into a jug or line a sieve with muslin and pour the almond milk through the bag/muslin.
With clean hands, squeeze the milk out of the muslin into the jug.
You’ll be left with a jug of almond milk and a bag of almond pulp/meal.

Your homemade milk will last 3 -4 days in the fridge. Shake before use.
Adjusting the water content down will make a creamier milk.
Uses for almond pulp/meal to follow.
*nut milk bags are available from some health food shops and online.

almond milk coffee

when life gives you green tomatoes … make relish

green tomaotes

1 kg green tomatoes
1 onion, peeled and quartered
1 green apple, quartered and cored
4 tbsp brown sugar
1 tbsp ginger, grated
½ tsp ground allspice
½ tsp ground mixed spice
¼ tsp ground black pepper
1 tsp salt
1 tbsp lemon juice
¾ cup malt vinegar

green tomato relish jars

Use a processor to chop ingredients. Then, simmer all ingredients in a large saucepan for 60 minutes. Stir regularly.
Carefully pour hot relish into jars, secure lid and invert jar for 5 mins.

Thermomix:
Add ingredients to the bowl, blend speed 6 for 5 sec. You may need to add half, blend and then add the rest so as to not overfill the bowl.
Set to 45 mins, ‘spoon’, 100c.
Carefully pour hot relish into jars, secure lid and invert jar for 5 mins.