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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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PUMPKIN PIE PARFAIT With COCONUT WHIP

PUMPKIN PIE PARFAIT With COCONUT WHIP

This frosty parfait contains layers of thick and luxurious pumpkin pie smoothie, fluffy coconut cream, and crunchy granola. Cinnamon stick optional! This decadent breakfast/dessert/snack is loaded with vitamin A, iron, and fibre! Total time is for blending and assembling the parfait, it doesn’t include extra time for freezing pumpkin.