CRUNCH
RECIPES FOR EVERY DAY WITH POH LING YEOW & AUSTRALIAN ALMONDS
CRUNCH
RECIPES FOR EVERY DAY WITH POH LING YEOW & AUSTRALIAN ALMONDS
why Australian almonds?
uniquely flavoured, better for you
Almonds are a superfood, packed with a long list of nutritional benefits. But what’s so special about Australian almonds?
Sunlight and rainfall are the ingredients needed to grow delicious, creamy Australian almonds. And the Mediterranean-style climate enjoyed in South Australia’s Riverland, as well as in Victoria’s Murray region and the Riverina in Southern New South Wales, creates the perfect growing conditions.
Dry, hot summers and mild winters means Australian almonds rely on sunlight and rain, and the result is delicious, nutrient-packed almonds that have a unique flavour profile compared to other global varieties. The trees are robust, producing larger almonds; the flavour is sweet and nutty.
And they’re good for you too. In fact, these small, flavour-packed Australian-grown superfoods are full of nutritional benefits – they are antioxidant-rich, full of fibre, and one of the best non-dairy sources of calcium. They’re also high in vitamin E and protein.
Adding them into your diet is easy. Of course, they make a tasty, nutritious, on-the-run snack, but they can also be roasted, blanched, soaked and ground to elevate some of your favourite dishes. From a quick-and-easy no-cook pasta sauce using coarsely chopped natural almonds for flavour and crunch, to deliciously rich desserts, Malaysian-born Australian cook and television personality, Poh Ling Yeow, shows us how to use Australian almonds to add texture and taste, elevating everyday dishes to promote better health.
knowing your almonds
Australian almonds come in many different forms – from blanched and slivered to roasted and ground – making them perfect for everything from cakes and pastries to robust curries, stir-fries and more.
almonds
Simple to do at home, roasted almonds have a rich, nutty flavour and a satisfying crunch that adds texture and flavour to a range of dishes.
Whole Australian almonds make a great nutritious snack that can be eaten on-the-go or chopped and added to breakfast cereals, stir-fries and desserts. Super versatile, delicious and good for you too.
almonds
Blanched almonds have had their skin removed, making them perfect for desserts. Removing the skin also gives them a milder, sweeter flavour.
Blanched and then cut into slices, sliced almonds make great salad toppers or can be added to baked goods and curries for some extra creamy, nutty deliciousness.
blanched
sliced almonds
natural almonds
roasted
Activated almonds have been soaked in water for between 7-24 hours (the soaking process increases their nutritional value). They are then slowly dried in a cooled oven. Generally considered better for you, activated almonds are easier to digest than raw almonds.
Almond meal is made from raw, unpeeled almonds and is a great, good-for-you flour alternative. Use it in cakes, pastries, biscuits and bliss balls.
Almond flour is made from blanched almonds. It’s finer and lighter in colour than almond meal and is ideal for use in cakes and desserts.
Slivered almonds are almonds that have been peeled, split in half and then cut into tiny strips for instant crunch, flavour and texture. Toast them, add them to desserts or salads, or just grab a handful and enjoy them as a tasty snack.
almond meal
almond flour
slivered almonds
activated almonds
smalls + staples
almond milk 12
almond butter 14
baba ganoush 16
espresso & almond bliss balls 18
chewy almond & apricot anzac cookies 20
salted almond praline 22
something more
basil pesto focaccia with chargrilled summer veg 26
ajo blanco with tuna crudo 30
no-cook 1-minute pasta sauce 32
roasted broccoli, almonds & herb salad 34
chicken schnitzel with apple & raddish slaw 36
kung pao chicken 38
dan dan noodles 40
sweet, sour, spicy prawns 42
chicken & almond korma 44
simple spinach & almond curry 46
nyonya prawn & pineapple curry 48
sweet bites
persian love cake 52
sour cherry & almond friands 54
pear, saffron & almond frangipane tart 56
quickie croissant bread & butter pudding 58
mini coffee pavlovas 60
strawberries, balsamic, mascarpone & almonds 62
smalls + staples
almond milk
makes about 500ml of milk • gluten-free • plant-based
This is so much easier than I’d imagined and the flavour is incredible! Also, don’t waste the pulp. You can spread it out onto a baking tray and roast at a low temperature until dry and then use it in your baking. It’s almond meal, after all.
INGREDIENTS
1 cup (140g) raw almonds 2 cups water
Soak the almonds in plenty of water overnight and then blend until the nuts have become a puree. Pour it into a sieve lined with two layers of muslin – allow a good amount of overhang. Gather the sides of the muslin in the middle and twist to seal off the pulp, then slowly wring out as much of the almond milk as possible. Transfer to a clean airtight glass jar and refrigerate.
It will keep for about a week. Use as a milk substitute in your coffee, with your cereal or granola, and in your baking!
almond butter
makes about 300g • gluten-free • plant-based
There are so many applications for almond butter. You can pop it on toast with honey, in a breakfast smoothie or in baking. I often fold it through my pastry custards for that rich, scorched almond flavour and it’s absolutely delicious. The lighter kind is more neutral and can be used for texture, thickening, enriching and bulking, in place of an ingredient like tahini. The process is incredibly simple, but you’ll need a decent food processor.
INGREDIENTS
4 cups (560g) raw almonds
LIGHT ALMOND BUTTER
You can blitz these almonds raw or after a light roasting. To roast lightly, place two cups of almonds on a baking tray and roast at 150°C for 6-7 minutes. Place in a food processor and blitz until smooth. This can take up to 5-7 minutes.
Store in a clean glass jar with an airtight lid. This will keep for up to a month.
ROASTED ALMOND BUTTER
Place two cups of almonds on a small baking tray and roast for 10-15 minutes at 160°C fan forced or until the centres are golden brown when broken in half. Place into a food processor and blitz until smooth. This can take 5-7 minutes. If you’d like to use on toast, add a teaspoon of sugar and a good pinch of salt to give it more character.
Store in a clean glass jar with an airtight lid. This will keep for up to a month.
baba ganoush
feeds 12 as a shared starter • plant-based • dairy-free
Baba ganoush is my favourite of all the Middle Eastern style dips. It’s incredibly versatile and I love it sharp with plenty of lemon juice to cut through the richness of that silky, smoky flesh. You can use it as a bed for sandwiches, scoop it with flat bread or crudités, or enjoy it with a piece of grilled fish or lamb.
INGREDIENTS
2 medium eggplants
1-2 heaped dessert spoons of light almond butter
1-2 medium cloves garlic, peeled & crushed
Up to 1⁄3 cup lemon juice
Salt & black pepper to taste
Olive oil
GARNISH
2 Tbsp roughly chopped flat leaf parsley
Handful of pomegranate arils (optional)
TO SERVE
Crudités or flat bread
Place the eggplant on a cast iron skillet over high heat until the pan is smoking, on a BBQ or naked gas flame. Keep turning the eggplant until all parts of the skin are charred well and the flesh has collapsed all the way around. Cool until comfortable to handle, then peel away or scoop out the flesh and place in a bowl. If some parts of the eggplant are uncooked and hard to scoop out, simply microwave for 1-2 minutes. Mix with the light almond butter, garlic and most of the lemon juice. Taste, then season and balance with more garlic and remaining lemon juice if needed.
Spread into a circle on a plate, making a dimple in the middle for a drizzle of olive oil. Garnish with the parsley and pomegranate. Serve at room temperature with crudités or flat bread.
espresso & almond bliss balls
makes about 24 • gluten-free • plant-based
I love these when I need a little pep me up in the morning or in the middle of the day and want to avoid junk food. The dates provide a natural sweetness, almonds a toasty crunch and the coffee a lovely hint of bitterness. If you like them chewy, just keep adding almond meal to the mix until you have the texture you want, but make sure it’s still sticky enough to roll into balls.
INGREDIENTS
1 shot espresso OR orange juice
2 Tbsp chia seeds
15 Medjool dates
1 tsp orange zest
¼ tsp salt
½ cup (40g) shredded or desiccated coconut
¾ cup coconut oil
1⁄3 cup (28g) cocoa
¼ tsp cinnamon
½ cup (70g) chopped roasted almonds
Soak the chia seeds in the espresso or orange juice for 10 minutes. Combine with the remaining ingredients in a food processor and process until you have a sticky paste. If it feels a little too sticky, add small amounts of almond meal or coconut until you have the desired texture.
Wet your hands a little between rolling the balls. I usually make them the size of a large marble, but you do you!
Once you have rolled all the mixture into balls, press into the chopped roasted almonds to coat. If this is too fiddly for you, you can fold the nuts into the mix and then roll, the crunch will then be on the inside rather than the outside.
chewy almond & apricot anzac cookies
makes 24 • vegetarian
Anzac biscuits are one of those nostalgic things that make me weak at the knees – an absolute favourite of mine. With a cup of tea, they’re up there as one of the simple things in life that you just can’t beat. I wondered how they would taste chewy instead of crunchy, and with some dried fruit and almonds, so that’s how these were born.
INGREDIENTS
1 cup (120g) plain or wholemeal flour, sifted
1 cup (95g) rolled oats
1 cup (80g) dried shredded or desiccated coconut
1½ cups (235g) dried apricots, cut into 5mm dice
¾ cup (105g) chopped roasted almonds
¾ cup (165g) firmly packed soft brown sugar
1⁄8 tsp salt
1⁄2 cup (135g) unsalted butter
2 Tbsp golden syrup
1 Tbsp water
1 tsp bicarbonate of soda
Pre-heat oven to 170°C fan forced. Line two large baking trays with baking paper.
Combine the flour, oats, coconut, apricots, nuts, sugar and salt in a medium-large bowl. In a small saucepan over medium heat, melt the butter with the golden syrup and water. Stir briefly, then remove from the heat. Add the bicarbonate of soda –this will make the mixture fizz. Add to the dry mixture and mix with a wooden spoon (or clean hands) until the ingredients are well combined.
Roll heaped teaspoons of the mixture into golf ball-sized balls, then press gently with a fork to flatten the biscuits slightly. Space them about 4cm apart on the prepared trays. Bake for 8-10 minutes until golden and slightly crispy on the edges and soft in the middle. Cool for a minute and then use a spatula to gently transfer onto a cooling rack. As they’re a chewy style biscuit, they will be flimsy at this point, so handle carefully.
salted almond praline
makes about 700g of praline • gluten-free • plant-based
Apart from taking the sugar to a dark mahogany for those lightly bitter notes and roasting your almonds to the max, I feel a great praline should shatter easily between your front teeth rather than being the jawbreakers they usually are. The solution? Decrease the gaps by chopping the almonds just a little, so less caramel has to hold the nuts together. This is a great one for Christmas presents.
INGREDIENTS
2 cups (280g) raw almonds
¼ cup water
2 cups (400g) sugar
Sea salt
Spread the almonds on a baking tray and roast for 160°C fan forced for 10-15 minutes or until the centres are golden brown. Place on a chopping board and chop roughly and then transfer onto a large baking tray lined with baking paper. Spread the nuts out into a single layer, making sure there are no gaps where you can see the paper. The dimensions should be approximately 40x25cm.
Before starting the caramel, make sure the saucepan is sparkling clean and dry. To make the caramel, pour the water into a medium saucepan, then add the sugar. DO NOT STIR. Place over medium-high heat and bring to the boil until it starts to turn a deep brown. Work fast to pour a thin stream of the caramel, systematically zig zagging it across the nuts. Sprinkle evenly with sea salt flakes and allow to cool completely before breaking it into shards.
Store in an airtight container at room temperature for up to two weeks.
something more
basil pesto focaccia with chargrilled summer
veg
feeds 16 • gluten-free • dairy-free
I first tasted this when I was working as a make-up artist in my 20s and preparing a bridal party for the big day. The mother of the bride made this for a brunch snack and it’s remained one of my most formative food moments. Humble ingredients, but when seasonal and cooked perfectly, encapsulate the beauty of Italian cuisine in one bite. I’d take this over a meal in a fancy restaurant any day. Of course, the pesto is versatile and can be tossed with pasta, through salads or served with a piece of grilled protein. To delay oxidisation, chill all the ingredients before blending.
INGREDIENTS
PESTO
1 packed cup basil leaves
2⁄3 cup olive oil
1 cup (100g) grated parmesan cheese
¼-1⁄3 cup (28g-43g) raw almonds
2 cloves garlic, peeled
Salt & freshly ground black pepper
To make the pesto, combine all the ingredients in a blender and blitz until smooth. Transfer to a bowl and press cling film directly onto the surface to stop oxidisation.
FOCACCIA
1 heaped Tbsp honey
1 tsp yeast
600ml tepid water
600g white bread flour
2 tsp salt
Olive oil
CHARGRILLED SUMMER VEGETABLES
Olive oil
Salt
1 large eggplant, sliced lengthways 3-4mm
2 large red capsicums, stalks removed, flattened skin side facing up on a baking tray lined with foil
2 medium zucchinis, sliced lengthways 3-4mm
Line the base and side of a rectangular lasagna dish or brownie tin (roughly 22x28x5cm) with a single sheet of baking paper.
Mix the honey and yeast in a bowl until it forms a paste, then add the tepid water. Stir until the honey and yeast mix is dissolved. Cover and rest for 10 minutes until there are bubbles on the surface. Combine the flour and salt in a large mixing bowl. Pour in the yeast and honey mix then bring together with a rubber spatula – it will seem quite pasty. Cover with a plate and leave in a still, warm spot for up to two hours or until it doubles in size.
Punch it down, then transfer it to your prepared baking vessel. Cover the base of the vessel completely with the dough by pushing with your fingers in an outward motion – this also creates those signature focaccia holes. Drizzle generously with olive oil and season the surface with salt flakes. Cover with a wet tea towel and allow to double again or until it’s very bubbly and wobbly.
When you can see it’s getting close, pre-heat the oven to 200°C fan forced. Place the focaccia in the oven and reduce the temperature to 180°C. Cook for 30-40 minutes or until the crust is a deep golden brown. Cool completely on a cooking rack, with the baking paper attached.
Firstly, place the prepared capsicums on the top shelf of an oven and grill at 200°C until the surface of the capsicums are covered in black blisters. Remove the tray from the oven, take the sides of the foil and scrunch them up to twist and seal the capsicums in a parcel. Rest for five minutes, then open the parcel and the skins should peel off easily.
To char the eggplant and zucchini, heat a barred cast iron pan until smoking. Add a drizzle of olive oil and arrange a single layer of the veg over it. Season and wait for the char marks on the bottom before flipping and repeating the process. When cooking the zucchini, make sure you take them off when they still have a residual crunch. The eggplant will take longer as it needs to cook all the way through.
To assemble, place the focaccia on a chopping board and slice the slab in half so there is a bottom and a top half. Gently remove the top part and place on a clean working surface with the cut part facing down. Slather a generous amount of pesto over the base half, then layer each of the vegetables to cover the surface evenly. Return the top of the focaccia to cover the vegetables and then slice into smaller sandwiches.
ajo blanco with tuna crudo
feeds 4 as a starter • dairy-free
This cold Spanish soup is perfect for an Aussie summer. Light but substantial and so flavourful. You can have it without the tuna, but I think it’s the perfect match for a sophisticated starter.
INGREDIENTS
1 cup (250g) Sashimi worthy tuna, diced into 1cm pieces
1 cup (140g) blanched almonds, soaked in plenty of water overnight in fridge, drained
2 slices white bread, crusts discarded, soaked in 1 cup water, chilled
1 clove garlic, peeled
1 medium Granny Smith apple, peeled, cored, diced into 2cm pieces, and chilled
¼ cup olive oil
2-3 tsp sherry vinegar
¾ tsp salt
Freshly cracked black pepper to taste
Handful green grapes, sliced 2mm across
GARNISH
1 Tbsp chives, finely sliced
Place the drained, soaked almonds, bread, water the bread has been soaking in, garlic, apple, olive oil, sherry vinegar, salt and pepper into a blender and blend until smooth. Pour into a sieve lined with two layers of muslin – allow a good amount of overhang. Gather the sides of the muslin into the middle and twist to seal off the pulp, then slowly wring out as much of the liquid as possible. Discard the pulp, then taste and balance with more vinegar or seasoning. Chill for at least an hour before using.
To serve, divide the ajo blanco between four bowls. Place the tuna in a mound in the centre. Season the tuna, scatter about two tablespoons of grapes around the tuna, and then garnish with a small amount of chives. Serve immediately.
no-cook 1-minute pasta sauce
feeds 4-6 • plant-based • dairy-free
All you cruddy cooks out there, this one’s got your name on it! This recipe is incredibly special, not only because it’s delish and a cinch to make, but also because my goddaughter, Cassie, taught it to me after a life-changing trip to Italy. Only the mystical sorcery of industrious matriarchs would be able to come up with something so tasty using just a few basic ingredients and a blender!
INGREDIENTS
1 x 250-300g punnet cherry tomatoes
4 Tbsp olive oil
2 cloves garlic, peeled
Handful basil leaves
1⁄3-½ cup (50-70g) raw almonds
Salt & freshly ground black pepper
Place all ingredients in a blender and blitz until smooth. Taste and season with salt and pepper. THAT’S IT! You can toss this with pasta, slather it on sandwiches, or eat it with a pan-fried piece of fish or chicken.
roasted broccoli, almonds & herb salad
I never get take away, but I do love a lazy dinner option and this is one of my favourites. Just make sure you roast the broccoli well to bring out a gorgeous nuttiness and don’t be afraid to let some parts char a little. You can have this as a light meal or it’s delicious with a piece of white protein. feeds 2 as a main • feeds 4 as a side dish • gluten-free • plant-based
INGREDIENTS
1 large broccoli, florets cut into largish pieces, stem peeled and cut into bite-sized chunks
Olive oil
Salt & pepper
1⁄3-½ cup (47g-70g) roasted slivered or whole almonds, chopped roughly after roasting
1⁄3 cup (50g) dried currants
1 packed cup picked Italian parsley leaves
DRESSING
¼ cup olive oil
¼ cup apple cider vinegar
Juice 1 small lemon and ½ tsp lemon zest
Heaped tsp Dijon mustard
1 garlic clove, peeled and crushed
1 tsp salt
2 tsp sugar
Pre-heat the oven to 200°C fan forced. Place broccoli in a large mixing bowl with a few good glugs of olive oil. Season with salt and pepper and mix with clean hands. Spread the broccoli out in a single layer on a large baking tray lined with baking paper and roast for 7-10 minutes or until the broccoli has some bite but a few charred edges. Cool to room temperature.
To make the dressing, combine all ingredients in a clean glass jar and shake until well combined.
Place all salad ingredients in a large bowl, pour over the dressing and toss gently until well coated.
chicken schnitzel with apple & radish slaw
feeds 4 • gluten-free
This old family favourite is guaranteed to put a smile on everyone’s dial! Here, I’ve used almond meal instead of breadcrumbs and added some parmesan and herbs to the crumbing mix – there is so much flavour, all you really need is a squeeze of lemon. And the fresh crunch of the apple and radish salad couldn’t be more perfect as a plate mate!
INGREDIENTS
1½ cups (218g) almond meal
2 Tbsp picked thyme
1⁄3 cup (35g) parmesan cheese, finely grated
1 tsp salt
Freshly cracked black pepper
4 chicken breast fillets, each sliced into three on a diagonal following the length to produce flattish pieces
½ cup (60g) cornflour, on a dinner plate
2 large eggs, lightly whisked
100g butter for frying
Olive oil
THE SLAW
3 Granny Smith apples, quartered, cored and cut into matchsticks
4 radishes, top and tailed, halved and thinly sliced
1 large stick celery, thinly sliced (optional)
3 stalks spring onions, finely sliced
1 packed cup picked mint, torn
DRESSING
1⁄3 cup (80g) sour cream
1-2 Tbsp lemon juice
2 tsp honey
½ tsp salt & freshly ground black pepper
TO SERVE
4 lemon wedges
To make the crumb, place the almond meal, thyme, parmesan, salt and pepper in a medium bowl and mix. With a rolling pin, bash each piece of chicken between two pieces of cling film until they are about 7mm thick. Thoroughly dust each piece with cornflour, then coat well in egg. Press into the crumb mix, coating each side carefully. Gently lay the crumbed chicken pieces on a baking tray,
To cook the chicken, combine olive oil and 25g butter in a large, heavy-based non-stick frypan over medium heat (the oil should be about 1cm deep). When the chicken touches the oil it should sizzle right away. Place as many schnitzels into the pan as you can without overcrowding and fry on both sides until golden and crunchy. Add more oil and butter as you need.
To make the slaw, combine the slaw ingredients in a large mixing bowl, then cover with cling film and refrigerate.
To make the dressing, add the sour cream, lemon juice, honey, salt and pepper in a clean glass jar and shake until smooth. Pour over the chilled slaw and toss gently to combine.
To serve, divide the chicken and slaw onto individual plates with a wedge of lemon on the side.
kung pao chicken
feeds 2-3 • dairy-free
This is a Chinese oldie but goodie. A flavour bomb using classic Chinese technique and boy does it pack a punch!
INGREDIENTS
350g chicken breast, sliced or diced into bite-size pieces
2 Tbsp vegetable oil
3 cloves garlic, peeled and crushed
1 Tbsp ginger, mortar and pestled into a pulp
4 spring onions, cut into 2cm pieces
8-10 dried chillies, snapped in half and seeds shaken out
½ tsp Szechuan peppercorns, mortar and pestled into a course powder
½ tsp sesame oil
¼ cup water
1 Tbsp sugar
¾ cup (105g) roasted, blanched or natural almond
Mix all the sauce ingredients together in a medium bowl. Add the chicken to marinate for 10-30 minutes. Remove the chicken with a slotted spoon and have it in a bowl on stand-by. Reserve the remaining sauce.
Combine the oil, garlic, ginger, spring onions, dried chillies and Szechuan peppercorns in a large heavy-based frypan or wok and bring to a high heat until the garlic just begins to colour and aromatics are fragrant. Add the chicken and stir fry until cooked through. Whisk the sauce to make sure the cornflour isn’t settled on the bottom of the bowl and then pour in and stir until thickened. Add the sesame oil, water, sugar and almonds. Taste and adjust with more light soy, Chinkiang vinegar or sugar at the very end. Serve hot with steamed jasmine rice or in lettuce cups.
2 Tbsp dark soy
2 Tbsp light soy
2 Tbsp Chinkiang vinegar
3 Tbsp Shaoxing rice wine
3 tsp cornflour
1⁄8 tsp white pepper
SAUCE TO SERVE
Baby cos lettuce, iceberg lettuce or steamed rice
dan dan noodles
feeds about 4 • dairy-free
I promise this will be one of the most explosive dishes you’ll ever experience – rich, nutty, fiery, sweet and salty all at once. Please don’t let the list of ingredients put you off. It’s all so doable and most importantly, it’s mind-blowingly delicious!
INGREDIENTS
SZECHUAN CHILLI OIL
2 Tbsp Szechuan peppercorns
1 small cinnamon stick
2 star anise
¼ cup dried chilli flakes
1 cup vegetable oil
DRESSING
3 Tbsp light almond butter
3 Tbsp light soy
2 Tbsp Chinkiang vinegar
2 tsp caster sugar
½ tsp Chinese Five Spice powder
½ tsp ground Szechuan peppercorns
½ cup prepped Szechuan chilli oil
2 cloves garlic, peeled and crushed
½ cup noodle soaking water
STIR FRY SAUCE
2 Tbsp vegetable oil or olive oil
3 cloves garlic, peeled and finely chopped
2cm fresh ginger, peeled and finely chopped
250g pork mince
Dash of white pepper
½ tsp Chinese Five Spice powder
2 tsp dark soy
1 tsp light soy
1 Tbsp Shaoxing rice wine
GARNISH
1⁄3 cup (40g) salted roasted almonds, chopped (optional)
½ cup chopped spring onions
½ cup roughly chopped coriander, including stalks
1 bunch any Asian greens, sliced into 10cm lengths, blanched in boiling water and drained
TO SERVE
400g dry wheat noodles
To make the Szechuan chilli oil, combine all Szechuan chilli oil ingredients in a small saucepan over medium heat until it’s bubbly and fragrant. Stir and remove from heat. Cool to room temperature and strain the oil through a sieve to remove all the spices.
To make the dressing, combine all the dressing ingredients in a clean glass jar and shake until mixed thoroughly.
To make the stir fry, combine the oil, garlic and ginger in a small frypan over medium-high heat and stir until golden and fragrant. Add the pork and cook until golden. Stir through the remaining stir fry ingredients until combined, then remove from the heat.
Cook the wheat noodles in salted boiling water (1 tablespoon salt per 1 litre water). When they are cooked al dente (not all the way through, but with a residual springy bite), drain in a sieve briefly before placing back into the pot. Add three quarters of the dressing and toss gently with tongs or chopsticks to coat all the noodles well. Divide between four bowls, top with the stir fry and garnishes. Serve immediately.
sweet, sour, spicy prawns
feeds 3-4 as a shared dish • gluten-free • dairy-free
This stir fry is one of my quick go-tos. It’s everything it promises to be – sweet, sour, spicy and shockingly delicious for such minimal effort and it never fails to win a crowd. You can sub out the prawns for a firm fleshed fish or chicken if you prefer.
INGREDIENTS
3 Tbsp olive oil
1 red onion, peeled and cut into bite-sized pieces
2-3 garlic cloves, crushed
4 stalks spring onions, cut into 2cm pieces
1 yellow capsicum, cut into bite-sized pieces
450g raw prawns, peeled, deveined and butterflied
3 Tbsp ketchup
1 Tbsp sriracha chilli sauce
1 Tbsp sugar
1-2 Tbsp fish sauce
GARNISH
Few sprigs of coriander
Handful of toasted slivered almonds
TO SERVE
Steamed rice
Combine the olive oil, onion and garlic in a large non-stick frypan and bring to a high heat, Once it starts to sizzle, cook briefly until the garlic just starts to turn golden. Add the remaining ingredients and stir fry until the prawns are just cooked through. Immediately transfer to a plate, garnish with the coriander and slivered almonds, and serve with hot steamed rice.
chicken & almond korma
feeds 4-6 • gluten-free
This recipe was given to me by local South Aussie chef, Ragini Dey, a Northern Indian korma she shared with me to showcase a subtle use of spices. The result is foolproof, beautifully aromatic and a definite crowd pleaser.
INGREDIENTS
4 medium brown onions, peeled and quartered
1¼ cups water
¾ cup (105g) raw almonds
4 large green chillies, quartered
2-3 garlic cloves, peeled
3cm piece of ginger, peeled and sliced
1½ Tbsp vegetable oil or ghee
1 Tbsp ground coriander
1 tsp ground white pepper
1kg chicken thigh fillets, each cut into 4 pieces
¼ cup yoghurt
½ cup pouring cream
1 tsp garam masala
1 tsp salt OR to taste
GARNISH
Few sprigs of fresh coriander
2 Tbsp roasted almonds, chopped
TO SERVE
Steamed rice
Place the onions and water in a saucepan, cover and simmer until tender. Drain and reserve a quarter of the water. Cool the cooked onions and puree with a stick blender.
Combine the almonds, green chillies, garlic and ginger in a food processor and blitz to a course paste.
Heat the oil or ghee in a heavy-based non-stick frypan over medium heat. Add the onion puree and cook for four minutes continuously without browning. Stir in the almond, green chilli, garlic and ginger paste and cook for about a minute, or until fragrant.
Add the chicken with the reserved onion cooking liquid and simmer for 15-20 minutes or until the chicken is tender. Stir in the yoghurt, cream and garam masala. Garnish with fresh coriander and serve immediately with steamed basmati or jasmine rice.
simple spinach & almond curry
feeds 4-6 • gluten-free • plant-based
This a simple riff on a Sri Lankan curry I often make. Instead of lentils I’ve used soaked raw almonds and it works incredibly well. Mild, fragrant and great for a meat-free meal.
INGREDIENTS
1 cup (140g) raw almonds soaked in 2 cups of water
1 large bunch spinach, rinsed, stems finely sliced, leaves rolled up and sliced 1cm
40g ghee or butter
6 sprigs of curry leaf
2 tsp black mustard seeds
1 large brown onion, peeled and finely chopped
3 cloves garlic, crushed
3 small green chillies, finely chopped
3 medium potatoes, peeled and diced
400ml coconut milk
1-2 tsp plant-based chicken flavoured stock powder
1 tsp sugar
1 tsp salt
GARNISH
¼ cup vegetable oil
2-4 red eschalots, peeled and sliced 3mm
5 sprigs curry leaf
TO SERVE
Steamed rice
Place the soaked almonds in a food processor and pulse into a rough paste.
To start the curry, combine the ghee, curry leaves and mustard seeds in a large heavy-based saucepan over medium heat. Saute until the curry leaves and mustard seeds become very fragrant and start to pop. Add the onion, garlic and chillies and cook until the onions are translucent. Add the prepared almonds, spinach, potatoes, coconut milk, stock powder, sugar and salt. Cover and simmer until the potatoes are tender. Taste and adjust with more seasoning if required.
To make the garnish, combine all ‘garnish’ ingredients in a medium non-stick frypan over a low heat and cook slowly until the curry leaves are brittle and translucent and the eschalots are crisp and golden brown. Sprinkle over the curry before serving hot with steamed basmati or jasmine rice.
nyonya prawn & pineapple curry
feeds 6-8 • gluten-free • dairy-free
In 2010, I was lucky enough to film with famous Nyonya cook, Florence Tan, for an episode of Poh’s Kitchen and this is one of the delicious recipes she shared with me. It’s spicy, sour and screams with punchy flavour. Here, I’ve used the almonds as a thickening agent instead of traditional candlenut. Also, watering the gravy down a little and eating it with egg or rice noodles makes for a delicious alternative to a laksa.
INGREDIENTS
500g pineapple flesh, cut into bite-sized pieces
2 cups water
6 pieces dried tamarind *
6 makrut lime leaves *
350ml coconut milk
2-3 tsp salt OR to taste
¼ cup (50g) caster sugar
700g prawns or firm fleshed fish
2 Tbsp lime juice
2⁄3 cup vegetable oil
REMPAH (wet spice paste)
12 small and 5 large dried red chillies, de-seeded and snipped into small pieces *
300g red eschalots or Spanish onions, peeled and quartered
3 large cloves garlic, peeled
20g belachan, roughly chopped *
3-4cm piece of galangal, sliced as thinly as possible
4 stalks lemongrass, white part only, dry outer layers removed, finely sliced
12 raw almonds
GARNISH
1 handful picked mint leaves
1 handful picked coriander leaves
* Available in some supermarkets or easily found in Asian grocers.
Soak the chillies in three quarters of a cup of freshly boiled water for 30 minutes or until soft (tip: weigh them down with a saucer so they are fully submerged).
To prepare the rempah, combine all the rempah ingredients, including the chilli water, in a blender and blitz into a fine paste. Heat the oil in a large heavy-based non-stick saucepan or wok over medium heat and cook for about 15 minutes, stirring continuously. When the paste is ready it will be pulpy and turn a rusty brown colour. Caramelising the spice paste adequately is key to a successful curry – it needs to be cooked long enough so all the sugars are drawn out and the spices are roasted to create a deep, rounded flavour.
Add the pineapple, water, tamarind and makrut leaves to the paste and bring to the boil. Reduce the heat to simmer for 10 minutes. Add the coconut milk, salt and sugar. Bring to the boil and then add the prawn meat and cook for five minutes or until just cooked through. Add the lime juice, then taste to see if more salt, sugar or lime is needed to balance the flavours. Garnish with mint and coriander if using. Serve immediately with steamed jasmine rice.
sweet bites
persian love cake
feeds up to 16 • gluten-free • vegetarian
Think those golden baklava flavours, but in a richly dense, sticky cake with dark caramelised sides. This is the cake to make if you are usually bad at making cakes! Two pluses: it uses a muffin method (what I call a ‘bung-in-and-stir’), requiring very little to no technique and no electrical appliances, plus it’s gluten-free!
INGREDIENTS
CRUMB BASE
3 cups (300g) almond meal
1 cup (200g) caster sugar
1 cup (220g) firmly packed soft brown sugar
1/8 tsp salt
½ cup (120g) unsalted butter, melted
CAKE BATTER
2 eggs, lightly beaten
1 scant cup (250g) Greek-style yoghurt
1 tsp ground cardamom
2 tsp rosewater
25 saffron threads
1⁄3-½ cup (27g-40g) flaked almonds
Pre-heat oven to 170°C fan forced. Flip over the base of a 24cm springform tin, lay a piece of baking paper to cover it with 2cm overhang and clamp the ring around it. Once clamped you can tug on the edges to straighten out any wrinkles. Grease the sides of the tin and line with baking paper.
To make the crumb base, combine the almond meal, both sugars and butter in a large mixing bowl. Rub together until you have an even, sandy consistency. Divide the mixture in two and tip half into the prepared tin. Using the back of a spoon or a spatula, press the crumb mixture firmly and evenly over the bottom of the tin.
Edible dried or unsprayed fresh rose petals (optional)
DECORATE TO SERVE
2 cups (500g) Greek-style yoghurt
To make the cake batter, add the eggs, yoghurt, salt, cardamom, rosewater and saffron to the remaining crumb mixture. Whisk until smooth, pour over the crumb base, then sprinkle the flaked almonds over the top. Bake for about 20 minutes, until golden and fully risen – you will know because the top will probably crack a little. If the top is colouring too quickly, cover with foil and bake for a further 20 minutes. The centre of the cake should spring back when gently pressed. Cool completely before removing from the tin and cutting to serve.
Lovely decoration ideas include edible rose petals, sliced fresh figs and a very light dusting of icing sugar. Serve with a dollop of Greek-style yoghurt.
sour cherry & almond friands
makes 12 • vegetarian
If you’ve ever had a friand it’s a little like an adult cupcake without the cup – slightly bigger, more substantial in flavour and texture, and without frosting. I love this recipe because the sour cherries add the most delightful pop of sharp, juicy fruit with every mouthful. If you don’t have a traditional oval shaped friand mould, you can apply the same method using a 12-cup cupcake tin.
INGREDIENTS
½ cup (60g) plain flour
1½ cups (185g) icing sugar, sifted
1 tsp ground cinnamon
1 cup (100g) almond meal
¾ cup (180g) unsalted butter, melted
6 egg whites, lightly beaten
3 cups (400g) Morello cherries, drained, or any other fruit (raspberries or green apple work well)
Pre-heat oven to 160°C fan forced. Grease a 12-hole friand or regular cupcake tin well with butter. You can also line with patty pans if you want to make de-moulding the cakes easier.
Combine all the ingredients in a large bowl, except the cherries, and stir with a whisk until there are no lumps. Divide the batter into the 12 friand or cupcake tin holes, then poke 4-5 cherries into each friand so they are covered with batter. Bake on the middle shelf for about 15 minutes or until a skewer inserted in the centre of the friand comes out clean. If using a friand mould, leave to cool for 1-2 minutes before turning the mould upside down, resting one long side of the tin on the bench and tapping firmly. Cool on a rack and dust lightly with icing sugar to serve. If you are keen to present it as a dessert you could make a custard with the leftover yolks.
pear, saffron & almond frangipane tart
feeds 14 • vegetarian
A slice of this French classic with coffee is my kind of brekky! I’ve used pear here but any fruit you like is suitable. Quinces, raspberries and apricots are among my favourites.
INGREDIENTS
ALMOND PÂTE SABLÉE
1 cup (200g) caster sugar
1 cup (100g) almond meal
1¾ cups (210g) plain flour
3⁄8 tsp salt
Zest of ½ an orange ¾ cup (200g) chilled unsalted butter, diced
1 small egg
FRANGIPANE FILLING
½ cup (125g) unsalted butter
½ cup (100g) caster sugar
½ tsp almond extract
Good pinch salt
3 eggs
1 cup (100g) almond meal
½ cup (60g) plain flour, sifted
20 saffron threads, crushed in palm with thumb (optional)
2-3 firm but starting to ripen pears, cored and sliced
Pulse the sugar, almond meal, flour, salt and orange zest in a food processor for three seconds. Add the butter and pulse until sandy. Add the egg and process until the mixture begins to bind into a ball. Tip onto a clean work surface and pat into a 2cm thick disc. Cover with cling film and refrigerate for 30 minutes.
Pre-heat oven to 170°C fan forced. Line the base of a 24-26cm tart tin with baking paper. Lightly dust a 35cm length of baking paper with flour and roll the pastry into a 4mm thick circle. Carefully lift the pastry and transfer it to the tin, working quickly to tuck and press the edges into the inner corner of the tin. I like to use my thumb to press against the lip and smear away the excess pastry. Give the fluted edge another press to get rid of any air pockets and avoid shrinkage. Chill until hard, before baking for about 20 minutes or until golden. Cool on a wire rack.
Combine the butter, sugar, almond extract and salt in the bowl of a stand mixer and whisk until very pale and fluffy. Add the eggs one at a time, whisking well between each one, then fold in the almond meal, flour and saffron. Spread evenly over the blind baked pastry shell and fan the pears over the top. Bake for another 20 minutes at 160°C fan forced or until an inserted skewer comes out clean. Cool completely before removing from the tin and cutting.
quickie croissant bread & butter pudding
feeds 6-8 • vegetarian
My appreciation for this rendition goes beyond flavour – because using torn croissants is SO MUCH quicker than having to butter or trim sliced bread and the result is a much lighter pudding. I also love the addition of raspberries and roasted slivered almonds because it gives this classic a fresh modern twist. I can’t imagine anything more comforting to end an autumn or winter meal with. Can you?
INGREDIENTS
3-4 large butter croissants, torn into bite-sized pieces
Butter, for greasing
1½ cups fresh or frozen raspberries
3-4 Tbsp dried currants
½ cup (70g) lightly roasted slivered almonds
1⁄3 cup (65g) raw sugar
CUSTARD
1⁄3 cup (70g) caster sugar
1 tsp vanilla extract or essence
4 large eggs
300ml cream
300ml milk
TO SERVE
Lightly sweetened pouring cream or vanilla ice cream.
Pre-heat oven to 170°C fan forced. Generously grease a 2-litre capacity ceramic dish with at least 5cm high sides – any shape is fine!
To make the custard, whisk all the ‘custard’ ingredients briefly in a medium mixing bowl until combined. Place all the croissant pieces into the custard, pressing down gently so they are well submerged.
To assemble the pudding, sprinkle raspberries, currants and half of the almonds evenly over the bottom of the dish. Pour in all the soaked croissant pieces and any residual custard, then spread evenly over the dish. Sprinkle dessert spoons full of raw sugar to lightly cover the surface, then the remaining almonds. Place the dish in a roasting tray with high sides and fill with enough water to reach halfway up the side of the pudding dish. Bake for 30-45 minutes or until the top has formed a golden crust. Serve hot immediately with lightly sweetened pouring cream or vanilla ice cream.
mini coffee pavlovas
feeds 4-6 • gluten-free
The combo of crisp, coffee meringue shell on the outside, chewy on the inside, topped with lashings of vanilla cream and a sprinkle of chunky, chopped, roasted almonds couldn’t be less fancy, yet still to die for!
INGREDIENTS
4 extra-large egg whites (about 140g)
Pinch of salt
1 cup (200g) caster sugar
2 tsp instant espresso coffee granules
2 tsp wheaten cornflour
1 tsp white or red vinegar
VANILLA CREAM
500ml thickened cream
1⁄3 cup (70g) caster sugar
1 tsp vanilla extract or essence
TO SERVE
1 cup (140g) roasted almonds
Extra crushed instant coffee for finishing
Pre-heat oven to 130°C fan forced.
To make the meringue, whisk the egg whites and salt with an electric cake mixer until soft peaks form. Add the sugar, one tablespoon at a time, whisking well after each addition (about 10 seconds). Crush the espresso coffee granules to a powder using a mortar and pestle, combine with the cornflour and sift both directly into the meringue. Add the vinegar and fold gently until everything is just combined.
Dollop even amounts of mixture onto a large baking tray lined with baking paper, leaving about 3cm between each one. If you want to be more precise, draw 9cm circles on the baking paper as a guide. Using a spoon, shape the pavlovas into fat discs 2-3cm high. Bake for one hour, then turn the heat off and cool completely in the oven before using (overnight is best).
To roast the almonds, pre-heat the oven to 160°C fan forced. Spread the almonds on a baking tray and roast for 7-10 minutes, then chop roughly.
To make the vanilla cream, combine the ‘vanilla cream’ ingredients in a bowl and whisk with an electric mixer until soft-medium peaks form. Cover and refrigerate.
To serve, slather the desired amount of vanilla cream on top of each meringue. Sprinkle with some coffee powder and the chopped almonds. Serve Immediately.
strawberries, balsamic, mascarpone & almonds
feeds 4-5 • gluten-free • vegetarian
This genius Italian combo of something creamy and vanilla flavoured with strawberries and balsamic is nothing short of a culinary phenomenon. Think fresh, sharp, light, not too sweet, and let’s not forget the bonus of it taking no time to put together. And please, don’t omit the basil leaves because they add such a lovely savoury note to the dish. Even the non-sweet tooths seem to love this one.
INGREDIENTS
2 x 250g punnets of strawberries, hulled and halved
½ cup (70g) roasted almonds, roughly chopped
Handful of basil leaves
100ml balsamic glaze
MASCARPONE YOGHURT CREAM
¾ cup (170g) mascarpone
1 cup (260g) Greek yoghurt
1½ tsp vanilla extract or essence
90g icing sugar
To make the mascarpone yoghurt cream, whisk all ingredients together in a bowl and chill until needed.
To serve, place about a third of a cup of the mascarpone yoghurt in each bowl. Divide the strawberries between the bowls, then drizzle 1 tablespoon of the balsamic glaze over the top. Finish with a sprinkling of roasted almonds and a small amount of torn basil leaves. Serve immediately.
Food Stylist • Poh Ling Yeow
Photographer • Zac Clothier
Editor • Laura Mappas
Designer • Sarah Dale with The Fotobase Group
Creative Director • Melissa Wyness with Brand MO
Published • Australian Almonds