Tag Archives: almonds

Sticky Date Slice

My mother was a brilliant, sneaky mother. She found ways to get us to eat really healthy things and make it fun and tasty! These sticky date slices were a staple snack in our family and it’s only as an adult when I asked for the recipe that I realised just how good for you they are! To me they’re still a fantastic sweet treat, I just get to enjoy them even more now!

Sticky Date Slice

They are so quick and easy to make too, throw it all in a food processor, blitz it up, rolls, chill, slice and wrap!  Now I have a little stash of these in my fridge whenever I need a quick boost of energy (mostly that post-work pre-dog walk ten minute break I get!)

Sticky Date Slice

I suspect that if you made these into balls rather than slices then they would be in the ‘powerball’ category of healthy snacking.  But let’s not ruin something delicious by loading it down with too much virtue!

Sticky Date Slice

Makes 12 (~70 kcal each)

175g dates (pitted)
50g whole almonds
50g rolled oats
1 tsp honey
~1 tbsp cold water

– Put the dates and the almonds in a food processor and blitz until all chopped up.  You can go for longer if you want a smooth slice, or leave it chunkier for more bite.
– Add the oats and honey and blitz again.
– With the motor running add the water slowly until it comes together in a ball.  You may need a little more water if your dates were very dry but don’t add too much or you will get a VERY sticky slice!
– Turn out onto baking parchment and roll out to a little under the size of an A4 piece of paper.  About 5mm thick.
– Place in the fridge and chill for about an hour.
– Remove from the fridge, slice and wrap in cling film then store in the fridge for later.  (You can also keep them in an airtight container at room temperature but I prefer the bite from keeping them in the fridge!)

 

 

 

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Filed under Breakfasts, Cookies and Biscuits, Dairy Free, Easy, Fast Day Food, Gluten Free, Teatime Treats

Christmas Pudding

As with the Last Minute Christmas Cake I don’t get to participate with this more than the traditional stir and wish.  However it’s another recipe that doesn’t need to mature or need constant feeding.  You can make it up on Christmas Eve if you want to or in September, it’ll still be great.  In fact I think we’ve been known to make up the 3 puddings and then eat one the next year! I can’t even claim the words for the recipe as my own here so think of it as a guest post from my mum.

Makes 3 average pudding basins

225 g dark brown sugar
400g white breadcrumbs
225g suet
half tsp salt
1 tsp mixed spice
1 kg mixed dried fruit
50g chopped blanched almonds
2 large cooking apples peeled, cored and grated
zest and juice of half a lemon
2 beaten eggs
300ml Guiness/milk stout/dark beer
150ml approx milk

 – Mix all dry ingredients together.  
– Mix in apple and lemon, eggs, beer and anything else in the list and enough milk to make soft dropping consistency.
– Put into pudding bowls with a circle of baking parchment in the bottom of each.
– Cover with greaseproof with a pleat in the centre. 
– Steam for 4-5 hours.
– Leave to go cold and store in a cool place. (I make up the full quantity and freeze the spares.)
– To reheat thaw, if frozen, and microwave for 6 minutes, with a pyrex lid to keep in moisture, or if you are a traditionalist steam again for 2 hours.

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Condensed Milk Cookies

I’ve posted this recipe before calling it American Cookies but I’m British so all my cookie recipes are ‘American’ or I call them biscuits.  When people ask me to make these they ask for “the condensed milk ones” and so I have renamed them.  I’ve also discovered since I first made them just how versatile the basic cookie dough can be.  Today I made the final addition to everyone’s christmas hamper:  Individually flavoured cookies. 

My sister has become obsessed with peanut butter and chocolate and so I made her peanut butter and chocolate cookies.  Dad loves ginger and chilli and so that’s what he got.  Mum was harder as she’s a mum and so says she likes whatever I make her but I know she loves marzipan so she got a sort of bakewell cookie… a fakewell if you will.  I also made myself a batch of chocolate and hazelnut cookies for immediate snacking.  There are no photos of that flavour as my family immediately snacked on them!  The joy of this is I made one batch of dough and then simply divided it into 4 and carried on to do all the different flavours I wanted. 

Makes ~36 cookies

255g unsalted butter, softened
225g golden caster sugar
170g condensed milk
350g self raising flour

For the toppings: (no amounts as it depends how many you make of each flavour)
natural coloured glace cherries
marzipan
flaked almonds
stem ginger in syrup, chopped into eighths
ginger and chilli sauce (I used Tesco’s Finest ice cream sauce but it’s totallyoptional.) 
cocoa powder
peanut butter
chocolate chips
chopped hazelnuts

– First line 5 baking sheets with baking paper and heat the oven to gas mark 4.  (If you don’t have 5 then just prep the paper and then reuse trays as they come free.)
– Cream together the butter and the sugar until soft and fluffy. 
– Mix in the condensed milk. 
– Add the flour and mix until it is all combined in a soft dough. 
– Divide the dough into 4 if making 4 flavours. 

For Chocolate and Peanut Cookies:
– Take 1/4 of the dough and put it into a smaller bowl. 
– Add a few spoons of cocoa powder and knead in until it forms a nice even chocolate colour. 
– Pinch off a walnut sized (and I really mean walnut sized, it’s smaller than you’d think!) bit of dough and roll it into a ball. 
– Flatten into a disc between your hands.
– Add a spoon of peanut butter to the centre. 
– Fold and pinch over the edges so that the peanut butter is completely enclosed in the dough. 
– Place on the baking tray leaving at least 1″ between cookies and flatten slightly and tidy up any really wonky ones. 
– Repeat with the rest of that dough. 

For Ginger Chilli Cookies:
– With the next 1/4 pinch off walnut sized bits and make into balls. 
– Flatten into a disc between your hands.
– Place 4 chunks of ginger in the centre of the disc and fold up the edges of the dough to make a sort of bowl around it. 
– Place on the baking tray leaving at least 1″ between cookies and then pour over a little of the syrup from the jar or some of the chilli ginger sauce. 

For the ‘Bakewell’ Cookies:
– With the next 1/4 pinch off walnut sized bits and make into balls. 
– Flatten into a disc between your hands.
– Pinch off a ball of marzipan about the size of a Malteaser and flatten into a disc. 
– Place the disc in the centre of the dough and fold over the very edges. 
– Place a glace cherry in the centre and then flaked almonds aroung that. 
– Place on the baking tray leaving at least 1″ between cookies. 

For the Chocolate and Hazelnut Cookies:
– With the final 1/4 flatten the dough out and sprinkle with chocolate chips and chopped hazelnuts. 
– Knead these in until well distributed throughout the dough. 
– Pinch off walnut sized bits and make into balls. 
– Flatten into a disc between your hands.
– Place on the baking tray leaving at least 1″ between cookies. 

– Bake in the oven for 15-20 minutes.  (I switch over the top and bottom trays after 10 minutes then give them both 5 minutes more.)
– Remove from the oven and allow to cool on the tray for 5-10 minutes. 
– Transfer to a wire rack to cool completely.

 NB. These cookies do spread a lot, almost double, so be very careful not to place them too closely together:

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Filed under Cookies and Biscuits, Easy

Strawberry and Almond Tart Recipe

This dessert came about beacause I had to use up half a block of puff pastry and the strawberries were in danger of going off.  While poking about the cupboard I found a block of marzipan had a hole in the packet so I decided to use that too.  Et voila!

Serves 6

250g ready made puff pastry
Approx 12 strawberries
200g marzipan
3 tbsp flaked almonds
2 tbsp golden caster sugar

– Preheat the oven to gas mark 6 and prepare a non stck baking tray. 
– Roll out the pastry into a long rectangle and place on the baking tray.  Score a line down the two longest sides about 1.5 cm from the edge. 
– Roll out the marzipan to approximately the same size as the inside of the two lines.  Place on top of the pastry. 
– Cut the strawberries into 3 parts, lay the central part in the middle with the outer two pieces either side, cut side up.  Continue to lay the strawberries in this fashion on top of the marzipan filling in any gaps as necessary. 
– Sprinkle the strawberries with the sugar and flaked almonds.  
– Brush the sides of the pastry with milk. 
– Place in the oven and bake for 20 minutes or until puffed up and golden. 

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