Almonds are rich in vitamin E and can reduce cholesterol; the bitter almond has pink blossom, while the sweet almond has white; almond flour and butter is useful for those with carbohydrate and dairy intolerance.
The almond has long been prized for cakes, confectionery and as a source of cosmetic oil. For many of us it has a strong association with Spain, where we have seen groves of almond trees (smelt them too if we are lucky enough to be abroad in the spring) and seen shops filled with dozens of different almond biscuits and pastries. Turron is another almond speciality: it’s a grown-up version of nougat made in Spain and Italy using toasted almonds. The flavour of uncooked almonds is delicate and does not keep forever. With a food processor you can grind your own almonds for immediate use and conserve much more almond flavour.
Although it may not be the obvious choice at the end of a rich meal, the light and fluffy texture of this cheesecake, and its hit of lemon makes it ideal. The confit needs to be made a day in advance.
This is just the sort of thing that you hope will be served after a convivial Sunday roast, complete with home-made custard, or cream, of course!
It may sound unusual, but you really must try this cooling, summery almond soup - a Spanish classic and just the thing for lunch on a balmy day.
No cooking here - just an assembly job involving ready-made custard, trifle sponges and a few other magic ingredients. You'll end up with a trifle that will be loved by everyone!
Crumble has to be one of the best desserts going, and it's so quick and easy to make, especially if you use a food processor to make the topping. This is a true classic…