#fairtradenuts Archives - Liberation Nuts
Liberation Peanut Butter and Zaytoun Date Balls

Liberation Peanut Butter and Zaytoun Date Balls

This recipe was specially created by the lovely team at Zaytoun.   “Only 5 minutes to create, these snacks may be bitesize but they pack a healthy punch to lift your energy levels. The juicy sweetness of fairly traded Medjoul dates infuses the creamy Fairtrade peanut butter, lifted by tangy cranberries and cinnamon”     Ingredients 15 Zaytoun Medjoul dates, pitted 1/4 cup dried cranberries 1/2 cup porridge oats 1 tsp cinnamon 2 tbsps Liberation Peanut butter 1 tbsp water   Method In a food processor fitted with a steel blade, pulse the pitted dates until chopped into small pieces. Add the oats and cinnamon, and pulse until everything is thoroughly mixed. Add the peanut butter and 1 tablespoon of water and pulse again until the mixture is thoroughly blended, forming a sticky ball when you squeeze it in your hand. Scoop up about 1 tablespoon of the mixture and roll into a tight ball. Continue with the rest of the mixture. Put each ball into a mini-muffin paper liner. Cover and refrigerate for at least 1 hour. Store in your refrigerator in an airtight container    ...
Shaved Courgette Salad With Macadamia Nuts

Shaved Courgette Salad With Macadamia Nuts

 This recipe for Shaved Courgette Salad with Macadamia Nuts was originally taken from Three Blue Ducks as featured in Bon Appetit. Photography by Chris Searl. “Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.”   Serves 6   INGREDIENTS 1 teaspoon finely grated lemon zest 3 tablespoons fresh lemon juice 3 tablespoons olive oil 1 tablespoon Dijon mustard 1 teaspoon honey 1 teaspoon soy sauce Kosher salt and freshly ground black pepper 1½ pounds mixed zucchini and summer squash, thinly sliced 2 cups baby sorrel leaves or other small greens 3 tablespoons unsalted, roasted pumpkin seeds (pepitas) ½ ounce Parmesan, finely grated ⅓ cup unsalted, roasted macadamia nuts, coarsely chopped METHOD Whisk lemon zest, lemon juice, oil, mustard, honey, and soy sauce in a large bowl; season with salt and pepper. Add zucchini and squash, sorrel, and pumpkin seeds and toss to combine. Serve salad topped with Parmesan, macadamia nuts, and more pepper.  ...
London Eats – Ecclefechan Butter Tart

London Eats – Ecclefechan Butter Tart

This recipe was originally taken from Russell at London Eats.   This is similar to one of the first sweet tarts I ever learned to make, called “Border Tart”. Taking it up a notch, today’s recipe is the slightly fancier Ecclefechan Butter Tart, which originates in the Scottish Borders town of Ecclefechan. The difference between this and the Border Tart is (and from this point, I am probably just making parts of it up) seems to the loss of the almonds, a lot of butter, and a deeper filling in the Ecclefechan Tart. They might also have different fruit…   INGREDIENTS   For the pastry: • 100g plain flour • 50g butter, cold, cut into cubes • 25g caster sugar • 1 egg yolk   For the filling: • 125g butter, melted and cooled • 200g soft brown sugar • 2 eggs, beaten • 1 tablespoon white wine vinegar • 50g walnuts, chopped • 250g dried mixed fruit • 50g glacé cherries     METHOD   In a bowl, rub the butter into the flour. Once the mixture resembles breadcrumbs, add the sugar and mix well. Add the egg yolk and just enough cold water so the mixture comes together (1-2 tablespoons of water is probably enough). Cover the pastry in cling film and leave to rest in the fridge for at least 30 minutes. Use to line a 20cm loose-bottomed flan dish, and prick with a fork. Place the tart shell in the fridge while making the filling. Preheat the oven to 190°C (375°F). In a bowl, combine the sugar, butter and eggs. Stir in the vinegar, walnuts, dried fruit and cherries. Pour...
Almond Cheesecake w/ Macerated Strawberries & Mint

Almond Cheesecake w/ Macerated Strawberries & Mint

 This recipe was originally taken from Saveur Magazine. Photography by Farideh Sadeghin.   Ground almonds add body and flavor to this creamy Swedish cheesecake. For the Midsummer holiday in late June, Asa Johanson, a gardener and chef on the island of Oland off of Sweden’s southeast coast, serves the cake with clouds of whipped cream and ripe strawberries macerated with fresh mint. This recipe first appeared in our June/July 2014 issue with Per Styregård’s story “A Midsummer’s Dream.”   SERVES 8   INGREDIENTS ¾ cup sugar 6 cups quartered strawberries ½ cup minced mint Unsalted butter, for greasing ¾ cup blanched almonds 2¼ cups cottage cheese, drained overnight ¾ cup heavy cream ¾ cup milk ¼ cup flour 3 eggs Confectioners’ sugar, for garnish Whipped cream, for serving   METHOD Stir 1/3 cup sugar, the strawberries, and mint in a bowl; let sit 1 hour. Heat oven to 350°. Grease a 3-qt. oval baking dish; set aside. Pulse remaining sugar and the almonds in a food processor until finely ground. Add cottage cheese, cream, milk, flour, and eggs; purée until smooth and pour into prepared dish. Bake until browned and slightly puffed, 45 minutes to an hour. Let cool slightly and dust with confectioners’ sugar; serve with the strawberries and whipped...
Fernando Olea – Chiles En Salsa De Cacahuate

Fernando Olea – Chiles En Salsa De Cacahuate

This recipe is originally by Chef Fernando Olea on The Peanut Board.   Serves 12   INGREDIENTS   Stuffing: 3 ounces ground pork 3 ounces ground beef 4 cloves garlic, peeled and minced 1 white onion, diced 3 tablespoons vegetable oil 3 tablespoons fine chopped parsley 3 Roma tomatoes, cored, peeled, and finely chopped 2 tablespoons raisins ½ cup peanuts ½ pound dry fruit ½ peach, peeled, pitted, finely chopped ½ medium ripe plantain, peeled, finely chopped Salt to taste Peanut Sauce: 1 cup peanuts ½ cup milk 1 cup sour cream 2 tablespoons amaretto ¼ cup sugar 1 cinnamon stick Salt to taste Chiles: 12 poblano peppers Seeds of pomegranate Fresh parsley     METHOD   Stuffing: Add oil in a sauce pan and heat to medium-high heat; add finely chopped onions, minced garlic, and cook, stirring, until soft, add the meats, parsley and tomatoes, and cook, stirring, about 10 minutes. Add raisins, peanuts, dry fruit, peach, and plantain, and cook, stirring occasionally, until fruit is cooked thoroughly and mixture is thick. Remove from heat, and season with salt; set aside. Peanut Sauce: Peel peanuts; set aside. Bring milk to simmer in a saucepan over medium-high heat, place peanuts, sour cream, cinnamon, amaretto and sugar in a blender and purée until very smooth and thick add milk if needed. Season with a pinch of salt, refrigerate until ready to use. Chile Sauce: Heat broiler to high. Place chiles on a baking sheet and broil, turning, until blackened all over. Transfer chiles to a bowl, and let cool. Peel and discard skins, and seeds, cut a slit down the...