Summer Almond Recipes

1. Almond and Soya Milk Smoothie

Serves: 4
Preparation time: 15 minutes
Cooking time: no cooking time

Ingredients:
Almond Flakes – 100g
Soya Milk – 750ml
Honey – 150g
Whole almonds – 350g
Banana – 200g

Method:
In a mixer jar, take whole almonds without skin, add soya milk, honey and banana in it. Blend it and garnish with roasted almonds flakes.
Tip: Add a berry flavour as per availability to enhance flavour.

Nutrient Analysis:
Calories 3588
Protein 122g
Total fat 240.6g
Saturated 17.4g
Monounsaturated 144g
Polyunsaturated 56.6g
Carbohydrates 267.6g
Fibre 40.8g
Cholesterol 0mg
Sodium 440.7mg
Calcium 2154mg
Magnesium 1407.6mg
Potassium 4351mg
Vitamin E 118.5mg

2. Almond, oranges and Roast Pumpkin salad

Serves: 4
Preparation time: 50 minutes
Cooking time: no cooking time

Ingredients:
Pumpkin – 50g
Fresh Orange – 50g
Mixed Lettuce – 200g
Almond Flakes – 50g
Olive oil – 25g
Honey – 10g
Mustard – 10g
Almond paste – 20g
Balsamic vinegar – 20ml
Almond slivers toasted – 30g

Method:
Cut Pumpkin into wedges and marinate it with honey, rosemary and roast it for 30-35 minutes or until cooked at 180 C.Peel fresh orange and cut into wedges. Then, in a bowl, add olive oil, honey, salt and almond paste, and balsamic. Blend it and keep it aside.

In a bowl mix all the ingredients, including lettuce, roasted pumpkin, then add dressing and plate it.Sprinkle with toasted almond slivers.

Nutrient Analysis:
Calories 853
Protein 24.3g
Total fat 70.7g
Saturated 6.9g
Monounsaturated 48.9g
Polyunsaturated 14g
Carbohydrates 39.7g
Fibre 10.4g
Cholesterol 0mg
Sodium 121mg
Calcium 356.2 mg
Magnesium 324.9mg
Potassium 817.8mg
Vitamin E 28.6mg

3. Almond and Peach relish

Serves: 4
Preparation time: 20 minutes
Cooking time: 25 minutes

Ingredients:
Almonds whole – 400g
Peach – 350g
Sugar – 150g
Cinnamon – 1no.
Star anise �“ 1no.
Fresh red chili – 1no.
Balsamic Vinegar – 50ml

Method:
In a clean bowl, soak whole almonds in hot water and keep it for 15 minutes. Then remove the skin.On a clean chopping board cut peach in dices and keep it aside. Take fresh red chili, slit it and remove the seeds and keep it aside.

In a pan, put grain sugar and caramelize it add whole skinless almonds in it. When it is done add diced peach, cinnamon stick, star anise and slit chili in it and cook further.Add Balsamic vinegar in it and let it reduce.Add the blanched and peeled almonds and let it simmer for 20 minutes.

Lunch Box Recipes You Can Try

Badam & Anjeer Salad

Ingredients
Spinach baby leaves – 3 cups
Almonds (blanched& peeled) – 1/2 cup
Anjeer (dry) – 8 nos
Tomato diced – 1 cup
Watermelon diced – 1 cup
Onions thinly sliced – 1/2 cup

For dressing
Olive oil – 4tbl spn
Tamarind paste – 2 tblspn
Salt – 1/2 tsp
Black salt – 1/2 tsp
Ginger powder – 1/2 tsp
Jeera bhunna – 2 tsp
Red chilly pwd – 1/2 tsp

Preparation
Soak anjeer overnight in water. Drain the water and cut into quarters. Mix anjeer with the rest of the veggies, fruits and sliced almonds.
For the dressing mix all the ingredients and whisk it. Pour over the salad and toss it. Serve immediately

Badam ki Nan Khatai

Ingredients
Butter (unsalted) – 250gms
Powdered sugar – 250 gms
Maida – 250gms
Baking powder – 1/2 tsp
Almonds (finely chopped) – 100gms
Cardamom pwd – 1/2 tsp

Preparation
Soften the butter and mix with the sugar. Mix vigorously and then gently fold in the maida, baking powder and cardamom powder.
Now fold in the chopped almonds. Work it to a dough. Now grease a baking tray and sprinkle some maida. On this tray make equal sized round balls of the dough.
Bake the nan khatai at a temp of 140c for 20-25mins. Take out of the oven. Allow to cool and store in an air tight jar.

Roasted Almond dip with Baked Namakpara

Ingredients

Ingredients for Almond Dip:
Almonds roasted & crushed – 1/2 cup
Tomato chopped – 1 cup
Garlic cloves – 2 no
Sprig Basil – 1 no
Lemon – 1/2 no
Salt – 1/2 tsp
Pepper – 1/2 tsp

Ingredients for Namak Para:
Refined flour – 250 g
Sugar – 10 g
Salt – 1 tsp
Olive oil – 20 ml
Water – 150 ml

Preparation

Method for the dip:
For the dip, place the tomatoes in a bowl
Crush and then chop the garlic, add to the tomatoes
Finely chop the basil sprig and add to tomatoes with rest of the ingredients
Refrigerate for a while

Method for the Namak Para:
Prepare dough with the above ingredients
Give it a rest for 10 minutes
Now roll out very thin sheet and bake it in a pre- heated oven at 200c for 10-12 minutes
Remove and break into pieces. Serve with the almond dip

Almond, Oranges and Roast Pumpkin salad

Ingredients
Pumpkin – 50 g
Fresh Orange – 50 g
Mixed Lettuce – 200 g
Almond Flakes – 50 g
Olive oil – 25 g
Honey – 10 g
Mustard – 10 g

Good Food – Chinese Fish Recipe

If you (are a fan of. The delicate, tender and soft flesh and the way the fish cheeks turn out having a lightly chewy consistency when the fish is prepared in this way is totally delicious. The best kind of fish to use to make a wonderfully mouth-watering steamed fish is basically any good-size white- fish like red snapper, bass, trout, rockfish (grouper) and yellowtail snapper.

It may appear easy, but it is actually difficult to cook a high quality restaurant style steamed fish dish without acquiring the right techniques or skills. However thankfully with this guide and recipe and some little advice revealed by an experienced Chinese chef, you can now recreate a terrific restaurant-quality steamed fish with little effort in your own kitchen.

Step One: Purchase fresh fish, if at all possible one that comes directly out of a live-tank to get the best result.

Step Two: Put some pieces of shredded ginger and spring onion with the fish while steaming to remove the fishy smell. Get your kitchen cooking timer and set it for 8 minutes if you are steaming one small fish and Ten minutes if you are steaming a big fish. You may require to use a little of your judgment here– maybe even a little trial and error to get it perfect.

Third Step: After steaming, discard the ginger/scallions and cloudy “water” left. Generally lots of people prefer to keep the “water” together with the fish, but this is not advisable because it would leave a fishy smell on the fish.

Fourth Step: Dissolve some rock sugar in the soy sauce. Rock sugar adds depth and dimension to the taste of the soya sauce, making it so tasty that you can literally eat it alone with plain white rice.

Step Five: Garnish the fish with some ginger shreds. Heat up some oil, pour the oil over the fish to give your fish that nice sheen. Now, top it off with the delicious soy sauce mixture and spring onions and/or cilantro leaves.

Cheeseburger Sliders Recipes

Ingredients:

1 Pound Ground Beef
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Sea Salt
1/2 Tsp. Ground Black Pepper
1 Package King’s Hawaiian Sweet Bread Rolls
6 Slices American Cheese
1/4 Cup Butter, Melted
1 Tsp. Sesame Seeds

Directions:

Carefully remove the rolls from the package without separating them.
Cut the sheet of rolls horizontally in half.
Place the bottom half in a baking sheet.
Cook the ground beef with the spices in a skillet until crumbly.
Spread ground beef evenly on top of the rolls.
Place the cheese slices over the ground beef.
Place the top of the rolls over the cheese.
Mix the sesame seeds with the melted butter and brush on top of the rolls.
Bake in 375 degree oven for 20 minutes.
Remove from oven and slice along the roll seams. Serve hot with ketchup for dipping.

If you want to freeze them or refrigerate leftovers place them in freezer safe containers. Microwave frozen sliders for 4-5 minutes. Microwave refrigerated sliders for 2 minutes.