food for thought

by michelle

almonds iberica

leave a comment »

The Spanish are one of the world’s largest producers of almonds and they definitely know how to bring out the very best of their flavour. Almonds like these are often served as tapas.

If you have almonds with skins, pour boiling water over them and wait until the skin is wrinkled. You can now pinch the almonds and they will pop out of their skin. Toss them in a bowl with a little good quality oil (a mild-tasting oil that won’t overpower) and season with salt to taste. Spread them on a baking sheet and bake in a moderate oven until they darken in colour just a little. They will need to cool to regain their crunch. These will keep well if there are any left!


Written by michelle picker

April 8, 2012 at 3:22 pm

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: