Nuts and nut-based recipes

Today we tend nuts as a snack or a flavouring use, and we forget how important were various nuts to our ancestors. European hunters and nut harvest was critical fall foliage, inasmuch as it provided you with protein, fat-s and carbohydrates in the diet. Certain nuts, especially hazelnuts, roasted and turned into a flour which would take the winter could be.

During the middle ages the nuts were critical of the diet. Milk was not generally available in cold, and the development of cities and milk deliveries could be claimed. As a result, a milk like liquid (almond milk) of ground almonds and this was used in recipe s where we use fresh milk today.

We are very used to the use of nuts for sweet recipe s, cakes, desserts and cakes/cookies, but what we tend to forget today is that nuts are very versatile. Throughout Africa is used as a thickener for meat and vegetable stews peanut butter. Almond milk in soups in North Africa is used and we are all familiar with Oriental wok dishes include cashew nuts.

Therefore two classic slot based are below, recipe.

Beef and peanut butter stew

1 kg of beef, cubed stewing
3 Onions, chopped
3 Tbsp curry powder
2 Tsp salt
360 ml coconut milk
4 Tablespoons margarine or butter
1 TABLESPOON flour
80 g smooth peanut butter
5 Garlic cloves, minced or pounded to a paste
3 whole hot red chili peppers
250 ml water (several whole okra with tops removed)

Method:
A pan, heat the margarine, and use this Brown beef. Remove the meat in a bowl type then use the remaining oil in the Pan, sauté the onions and garlic until golden brown. At this point add the flour, curry powder, salt and peanut butter. Heat for a minute, then add the coconut milk slowly (so that it is not split) and add then the next 300 ml Cook (Meanwhile stir) thick until the sauce is. Add the meat and chili peppers and simmer leave, covered, until meat is tender (approximately 90 minutes).

About 20 minutes before the dish is ready, add the okra. Immediately you serve on a bed of rice.

Almond cookies

Ingredients:
150 g sugar (300 g butter)
1 / 2 Tsp almond extract
1 Egg
240 ml almond paste (tinned)
80 g ground almonds
210 g flour
1 / 2 Tsp baking powder
1 / 4 TSP baking powder

Method:
The extract cream together butter, sugar and almond and fluffy. The egg and stir thoroughly combine then stir in the almond extract. Sift dry ingredients in a separate bowl and then add them to the wet ingredients and beat until thoroughly mixed. Place the bowl in the fridge, chill for 2 hours, then heaped teaspoon of dough and shape into balls with the palms.

Place them on an ungreased baking sheet and even with a small glass dipped in sugar up to approximately 12 mm (separate cookies from 5 cm). Place in an oven to 170 ° C and bake for 12 minutes or until light golden brown preheated. Cool on baking sheet for 5 minutes, then transfer to a wire rack, to cool completely.

I hope this article gave insight into the versatility of nuts and you're very keen to find out just what kind of food you with this versatile seeds to make.

Dyfed Lloyd Evans runs the Celtenet recipes website, where obtained hundreds of Groove-based dishes and recipes from around the world and find over 1000 African recipes from every country in Africa.