East End Almonds 300g
Price per 100g: £1.05
Almonds today are widely grown in California, South Africa and Australia. They are grown on trees and are enclosed in a felted skin which is removed revealing a single, flat, pointed oval seed, being the edible almond. The nuts are left with the brown skin on, or are blanched to provide a cleaner product. They may be eaten raw or cooked.
Once opened store contents in an airtight container under cool, dry conditions.
Prepare & Use
Almond Barfi (Fudge)
200g blanched East End Almonds
1/4 tsp ground East End Green Cardamom
1 tbsp East End vegetable margarine
Puree 100ml milk and almonds in a blender. Heat the remaining milk, the sugar and cardamom over medium heat for 8-10 minutes, stirring constantly, until the sugar dissolves and the mixture is thick. Add the almond paste and the margarine, mix thoroughly, and cook for 15-20 minutes, until the mixture is thick and smooth. Remove from the heat and spread evenly in the baking pan. Cool, cut into squares and serve.
Remember small children can choke on nuts.
Country of Origin
East End Foods plc,
Remember children can choke on nuts
Suitable for Vegetarians
|Typical Values||per 100g|
Quick and easy as anything to make, these crunchy sugar-spiced nuts make a delicious drinks nibble and also taste fantastic scattered over Asian-style salads.
Variation Vary the fruit and nuts to your taste – a handful of chopped cherries and hazelnuts works well, for instance. Cook's Notes To crush the digestive biscuits, put them in a plastic bag and bash them with a rolling pin. Don't break them up too finely though - you want the cake to have plenty of texture.
This recipe comes together extremely easily, and it is delicate, creamy and deliciously comforting, but light enough to be perfect for spring.
Easy-peasy inspiration for after-work meals and simple entertaining.
The subtle addition of spices and almonds turn a British favourite into something truly special. This dish is part of the Delia & Heston collection featured at Waitrose.com
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