I don’t have expensive tastes. The clothes I wear are all from High Street shops; the wine I drink is rarely over £6; the car I drive is a reliable but unassuming Punto and the restaurants I (genuinely) prefer do not require me to take out a second mortgage. However, I have very recently discovered that it is ridiculously easy to make my own nut butter and rather than use this new found knowledge to turn some cheap-as-chips, bird-seed-counter nuts into my beloved peanut butter, I began experimenting with more expensive nuts. Macadamia, brazil, pistachio, even pine nuts – I tried them all. The following is my favourite.
Thanks to Sophie for the idea. 🙂
Pistachio and Almond Butter
100g pistachio nuts, shelled
50g ground almonds
10-20 ml olive oil
Pinch of salt
- Shell the nuts and place on baking tray.
- Roast in oven for 5 mins at 180oC.
- Rub skin off nuts using rough cloth.
- Blitz cleaned nuts in a food processor until grainy.
- Add almonds and blitz again.
- Add olive oil and salt. Blitz until a smooth paste is created.
- Store in an air tight container. Stir before use.
- Use sparingly!
P.S. Earlier in the week I discovered that Kayln of the fabulous Kalyn’s kitchen had given my blog a mention. Apparently it was Blog Day and she was celebrating by sharing five of the blogs she had recently discovered. Was going to do the exact same but couldn’t narrow it down to five! Instead, can I point you towards the right of the screen where you will find some of my regular reads. The list is getting longer every day. 🙂
I arrived home on Monday night to discover that my plums were perfectly ripe and waiting to be picked. Unsurprisingly, my recently planted, young tree has produced very few plums this first year but there have been enough for D and I to enjoy a sticky piece of fruit every morning and evening for the past few days. He can’t get over how delicious they taste when plucked straight from the branch!
In stark contrast to my meagre bounty, my grumpy neighbour has LOTS of plums. And, thus, the fruit thieving issue rises again…
Last time it raised its ugly head everyone agreed that it was fine for me to eat the raspberries that had climbed through the fence and into my garden. Not sure why I fretted about that. In hindsight, it’s a no-brainer. But getting up at dawn in order to climb up the adjoining fence and stretch out precariously to plunder plums… Well, in some people’s eyes, that would be totally unacceptable. But I did it.
In my defence, the grumpy neighbour and his family are not picking the plums. Their fruit ripened earlier than mine and I have been sadly watching perfect pink plums pass their best, shrivel and fall from the tree, unfulfilled. In my mind, I am not a common thief but a hero of fruit. I ask you: what better fate could a plum have than to be greedlily eaten in a car on the way to work or to be introduced to duck, spring onion and cucumber? None, I tell you, none!
Convinced? Me neither.
350g pitted plums
225g demerara sugar
2 star anise
1 cinnamon stick
1/2 tsp chilli powder
1/2 lime, juice only
- Add the plums, sugar and water to a pan. Bring to the boil, reduce heat and simmer for 5 mins.
- Mash up the plums. Add the star anise, cinnamon, chilli and pepper. Cook gently for 30 mins.
- Cool and add lime juice to taste.
I usually eat this with my aromatic crispy duck in pancakes. Today, however, I boiled some noodles and tossed with a dressing of walnut oil, sesame oil, soy sauce and powdered ginger. I then added chopped cucumber, spring onion and some shredded duck. Topped that with the plum sauce.
D claimed it to be the best thing I’d cooked in ages. I choose to be flattered by that rather than read into it too much!
I grew up in a village in Aberdeenshire. With its nearby woods and wade-able stream, burning fields and tadpole infested bogs, perfect height swings and tiny sweetie shop (which also sold Doc Martin boots, for some odd reason), it was the perfect place to be a kid. The friends I made in the sandpit at nursery were the same friends I played hide and seek with at primary school. They were mostly the same friends I discovered cider, boys and music with in secondary school. And now, thirteen years after leaving school and twenty seven years after moving to the village, the girls my Dad affectionately calls “the munchkins” and I are still close.
I like that. 🙂
This past weekend the four of us went to Glasgow to celebrate our thirtieth year on earth. On Friday we spent a hilarious night surrounded by old photos and letters and cards and sticker albums and wine. On the Saturday evening, after an afternoon being cleansed and rubbed and steamed in a local spa, we went to The Living Room for a meal. Low red lighting, sumptuous leather booths, flickering candles, a grand piano and months of news to talk about- it was a special night! The food was delicious too. So good, in fact, I recreated my main course for D this evening: lamb chops with jewelled couscous and minted yogurt.
It’s a low fuss dinner. The lamb chops were simply rubbed with olive oil and seasoning before being grilled for 5 minutes on each side. A handful of chopped mint was stirred through plain yogurt. Both were served atop the following couscous (which is GREAT for lunch the next day too!).
1 garlic clove, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
4 spring onions, chopped
Handful of pistachios, bashed
Handful of fresh mint, chopped
Handful of fresh parsley, chopped
Zest and juice of one lemon
- Gently fry the garlic and spices for 2 minutes.
- Add the stock and bring to the boil. Pour in the couscous, stir once, cover and take off the heat. Leave for 10 minutes.
- Fluff up the couscous and add the rest of the ingredients. Gently combine.
P.S. No idea why my font is so small this evening. Can’t seem to change it!