The almonds are toasted in a crisp toffee coating and are irresistible. They make a terrific gift and if you can resist eating them they keep "forever" in an air tight container. Cooking & work times are just an estimate. I find I have to stand at the stove stirring them for about 10-15 minutes.
This is lovely with grilled chicken. I only use a 1/4 -1/2 teaspoon of cumin when I make it so I suggest adding it gradually to suit your own tastes. The recipe is from an Australian magazine but I don't remember which one.
This is an adaptation of a recipe from Australian Womens Weekly. I like to use a chilli/mango chutney but any fruit chutney will do. It's really a matter of taste. My red curry paste of choice is Massaman.
If you like dried apricots you will love this as a spread for sponge cake etc, or just as jam on bread or scones.
I have only ever made this using slab dried apricots which are very dry. I'm not sure if this recipe would work using the moist Turkish dried apricots.
You won't believe how gorgeous this is with practically any fresh fruit. Use it as a dipping sauce for fresh fruit or to accompany fruit salad. How much sour cream you add really is up to you. Less gives it a stronger caramel taste and more makes it creamier and a bit tart. Either way is yummy.
A simple and delicious side dish. Leftovers taste great in a salad the next day. The cheese flavour is actually quite subtle.
Cooking time may vary a little depending on the type of pumpkin you use. I prefer to do all of my roasting in a heavy cast iron roasting pan.