ALL RECIPES Archives - Liberation Nuts
Fairtrade Coffee & Walnut Mini-Sponges

Fairtrade Coffee & Walnut Mini-Sponges

This recipe was created by our Liberation Bakes 2017 winner Chris Hunt, congratulations Chris! “I love the combination of coffee and walnuts for a cake. Both products are fair trade which is a bonus. If I use the best quality ingredients, I know that this bake will be consistently good and I can confidently serve it knowing that it tastes great.”   Ingredients: 150g best quality butter (I used French) 100g golden caster sugar 50g light brown sugar 3 medium eggs beaten 2 tsp boiling water 3tsp fair trade instant coffee 150g SR flour pinch of salt 50g fair trade walnuts, chopped and 12 for topping   Buttercream: 150g butter at room temp 300g icing sugar 3 tsp fair trade instant coffee 2 tsp boiling water   Method: You will nee a 12 hole tin for individual sponge cakes. Preheat oven to 180C/350F/Gas mark 4. Cream the butter and sugars together until pale and light. I used a food processor for about 11 minutes. Gradually add the beaten eggs. Make up the coffee with the water and add to the mixture. Sift the flour and salt into the bowl, then the chopped walnuts and fold them in carefully. Divide the mixture into the 12 tin holes Bake for about 15 minutes until golden and well risen. Test with a skewer to make sure they are cooked. Do not overcook as you will spoil them. Allow to cool and then divide into halves. Make buttercream by beating the butter and icing sugar together. Add the coffee mixture and mix. To form a nice soft paste. I halved the buttercream and...
Nutty Toffee Apples

Nutty Toffee Apples

This nutty toffee apples recipe originally featured on BBC Food. Studded with crunchy nuts, these grown-up toffee apples work well for a Halloween or Bonfire Night party recipe.   Preparation time: less than 30 mins Cooking time: 10 to 30 mins Serves: Makes 6   Ingredients 6 Cox apples 6 small wooden ice lolly sticks 225g/8oz granulated sugar 110ml/4fl oz water 30g/1oz butter 2 tbsp golden syrup 4 tbsp finely chopped mixed nuts   Method Push the wooden sticks halfway into the apples at the stalk end.   Dissolve the sugar and water in a thick-bottomed pan over a gentle heat.   Add the butter and syrup to the mixture and bring to the boil. Continue to boil, without stirring, until the toffee reaches 140C/275F (use a sugar thermometer to measure this).   Remove the pan from the heat and gently stir in the nuts.   Carefully dip each apple into the toffee, making sure each apple is well coated, and set aside to harden on a baking try lined with non-stick parchment. Recipe Tips You can also cover your toffee apples with dessicated coconut or chocolate...
Nutty Jewelled Rice by Vicky Bhogal

Nutty Jewelled Rice by Vicky Bhogal

 This recipe was originally created by Vicky Bhogal’s and features in her latest book, Cooking Like Mummyji, published by Grub Street.   “This is a recipe that would celebrate Liberation Fairtrade nuts in a truly regal way! Use any chopped nuts that you fancy, peanuts and cashews would be lovely, for example. When I was little, I used to marvel as to how this was made. The trick is to always use powder colours, not liquid, which are available from Indian grocery stores and online, and make sure to steam very gently. With the addition of butter, cloves, cardamom, cinnamon, pomegranate and mint leaves, you have what looks like a plate of fragrant multicoloured royal jewels and is perfect for a dinner party to impress! My British Asian upbringing instilled in me the importance of being able to work to better yourself and the lives of your family, so I have been hugely passionate about Fairtrade for many years, and expressed my commitment to empowering small scale producers not just through my daily choices as a consumer but also by creating the book A Fair Feast, which was published in 2005 by Simon and Schuster and became part of the Make Poverty History Campaign. This book of delicious recipes bursting with Fairtrade ingredients was my little way of supporting the producers I so admire, and 100% of the proceeds went directly to the cause, half to the Fairtrade Foundation and half to Oxfam‘s Make Trade Fair, raising over £100,000.”   Click here to win a signed copy of Vicky’s latest cookery book, the iconic bestseller Cooking Like Mummyji with Liberation!...
Anya von Bremzen – Potato Soup with Fried Almonds

Anya von Bremzen – Potato Soup with Fried Almonds

Ruggedly handsome and mysterious, this is a potato soup that leaves the cock-a-leekies and chowders of the world to quietly play cards, while it goes traveling solo through Andalucia on a moped. Food52er EmilyC, who tipped us off to this recipe, said, “It’s the most beguiling, delicious potato soup I’ve ever made or eaten.” Luisa Weiss of The Wednesday Chef called it the sexiest. Ladle it up, pass it around, and let winter’s shackles fall away.

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