The Everyday KitchenFood advice for a busy life
Of all the nuts, almonds are the ones I use most frequently in my kitchen.
There are a variety of reasons for this. They're a lot cheaper than macadamias and pine nuts, have a longer shelf-life than both hazelnuts and walnuts and don't have the bitterness of brazils.
If I was eating nuts raw I'd choose pistachios, cashews and macadamias, however, in cooking, the softer flavour and texture of almonds seems to be more useful.
- I use almonds in different pestos, instead of the more expensive pine nuts.
- I roughly chop a few toasted almonds and scatter over pastas and risottos for a contrast in flavour and texture.
- One of our regular summer meals is a rice based dish, full of fresh tomatoes, herbs and handfuls of greens. To finish the flavour and thicken the sauce I add in citrus peel, fresh garlic and chopped almonds.
- A few chopped almonds is a nice addition to a dessert of fresh fruit and yoghurt.
- I often scatter roughly chopped almonds, together with breadcrumbs over baked vegetables or gratin-style meals.
- I add chopped or ground almonds to home made muesli bars, slices and muffins.
Scattering a few nuts into your food is a good way of getting a regular dose of this important food group, while also increasing the variety of foods you're eating.
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