GREEN BEANS WITH LEMON AND TOASTED ALMONDS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 12m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a medium pan, toast almonds over medium heat. Remove from pan and add 1/2 inch water. Bring water to a boil, add beans and cover pan. Reduce heat. Cook beans 4 or 5 minutes until just tender yet still green. Drain beans and return pan to stovetop. Melt butter over moderate heat. Add lemon juice to butter (juice lemon half right side up to keep seeds with lemon, rather than in your beans). Add beans to lemon butter and coat evenly. Season with salt and pepper, to taste. Transfer green beans to dinner plates or serving plate and top with almonds.
LEMON & ALMOND SLICES
These gluten free slices of zesty lemon goodness really are hard to resist. They're light, tangy and the perfect accompaniment to a nice cup of tea. To make the lemon topping you'll need to use a brand of coconut milk that doesn't contain emulsifiers (guar gum, carrageenan, methyl cellulose, corn starch, sodium or...
Provided by Shy Strawberry
Categories Fruit Desserts
Time 5h40m
Number Of Ingredients 11
Steps:
- 1. Place the cashews in a bowl of boiling water and leave to rest for 1 hour.
- 2. Preheat the oven to 170C/340F.
- 3. Place the ground almonds and coconut sugar in a large bowl and mix well. Add in the maple syrup and melted coconut oil and stir until a dough is formed. You should be able to roll the mixture into a ball, if you find the mixture too dry or crumbly add a little bit more coconut oil.
- 4. Line a baking tray with parchment paper and place the dough inside it, pressing it firmly until you have an even layer spread across the bottom of the tray (We used a small glass to roll it out evenly).
- 5. Bake in the oven for 15-20 minutes until it starts to brown, then remove from the oven and set aside to cool slightly.
- 6. Drain the water from the cashews and place in a blender with the coconut cream (the hardened cream from the top of a can of coconut milk), honey, lemon zest, lemon juice and arrowroot starch. Pulse until fully combined. Taste the mixture, it should taste really creamy and with a tangy lemon flavour. If you need to add more lemon juice, add it now.
- 7. Place the mixture on top of the almond base and put back in the oven for a further 15 minutes.
- 8. Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.
- 9. Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.
CREAMY LEMON ALMOND PASTRIES
I love lemon filled doughnuts when I can find them. This recipe brings the concept to a new level by placing the filling into a baked beignet and enhancing it with a bit of almond flavoring and toasted almonds. The result? Sunshine in a bite. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Beat cream cheese, 3 tablespoons confectioners' sugar, lemon curd, lemon zest and almond extract on medium until combined. Refrigerate, covered, for 30 minutes., Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 12x9-in. rectangle. Using a pastry cutter or sharp knife, cut into 9 rectangles. Spoon rounded tablespoons of cream cheese mixture in center of each rectangle. In a small bowl, whisk egg with water. Brush edges with egg mixture., Wrap puff pastry around filling to cover completely. Pinch edges together to form a ball. Place seam side down, 2 inches apart, on a parchment-lined baking sheet. Brush pastries with remaining egg mixture. Pierce each once with a fork. Bake until golden brown, 15-18 minutes. Cool on wire rack for 5 minutes. Loosen pastries from the parchment., Meanwhile, combine lemon juice, milk and remaining confectioners' sugar. Brush each pastry with lemon glaze. Top with almonds. When glaze is set, in 1-2 minutes, peel off parchment. Serve warm.
Nutrition Facts : Calories 255 calories, Fat 14g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 148mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein.
LEMON & ALMOND SLICES
These gluten free slices of zesty lemon goodness really are hard to resist. They're light, tangy and the perfect accompaniment to a nice cup of tea. To make the lemon topping you'll need to use a brand of coconut milk that doesn't contain emulsifiers (guar gum, carrageenan, methyl cellulose, corn starch, sodium or potassium metabisulfate) as these are chemical additives which cause the fatty and watery layers to stop separating from one another, so you won't be able to achieve the thick creamy consistency required. Optional toppings: lemon slices, chopped nuts, pumpkin seeds, lemon zest
Provided by hello
Categories Dessert
Time 5h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the cashews in a bowl of boiling water and leave to rest for 1 hour.
- Preheat the oven to 170C/340°F.
- Place the ground almonds and coconut sugar in a large bowl and mix well. Add in the maple syrup and melted coconut oil and stir until a dough is formed. You should be able to roll the mixture into a ball, if you find the mixture too dry or crumbly add a little bit more coconut oil.
- Line a baking tray with parchment paper and place the dough inside it, pressing it firmly until you have an even layer spread across the bottom of the tray (We used a small glass to roll it out evenly).
- Bake in the oven for 15-20 minutes until it starts to brown, then remove from the oven and set aside to cool slightly.
- Drain the water from the cashews and place in a blender with the coconut cream (the hardened cream from the top of a can of coconut milk), honey, lemon zest, lemon juice and arrowroot starch. Pulse until fully combined. Taste the mixture, it should taste really creamy and with a tangy lemon flavour. If you need to add more lemon juice, add it now.
- Place the mixture on top of the almond base and put back in the oven for a further 15 minutes.
- Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.
- Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.
Nutrition Facts : Calories 406.6, Fat 28.4, SaturatedFat 11.5, Sodium 112.4, Carbohydrate 37, Fiber 5.1, Sugar 22, Protein 8.1
LEMON-ALMOND BUTTER CAKE
This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)
Provided by Regina Schrambling
Categories brunch, snack, cakes, dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
- Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
- With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
- Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
- Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
- Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
Nutrition Facts : @context http, Calories 563, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 31 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 16 grams, Sodium 227 milligrams, Sugar 50 grams, TransFat 1 gram
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