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.
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.
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.
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.
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.
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.
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