Tag Archives: raw cashew nuts

Date And Ginger Bars

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The boys are back to school this week so I am back to baking for the lunch boxes.

However, these are no bake, whizz them up and squish in a tin goodies! Gluten free, dairy free, egg free, vegan, vegetarian, the list goes on but trust me, easy and delish!

Did I mention they only have three ingredients? Winner!

Makes 12 bars.

Ingredients

300g pitted dates

120g raw cashew nuts

25g crystallised ginger

Method

Check each and every date doesn’t have a stone, trust me on this, I’ve been caught out before!

In a food processor, whizz the ginger and then add the dates and nuts.

Process the mix until it is all finely chopped and beginning to ball together, this may take two or three minutes.

Line the base and 2cm of the sides of a 2lb loaf tin with a single piece of baking parchment, saves on cutting and lining!

Spoon the mix into the prepared tin, squish down, I use the back of a spoon.

Pop into the fridge for at least 1 hour.

Use a sharp knife to cut into 12 bars, wrap each bar individually and keep in the fridge.

The Ultimate Butter Chicken

image  This is an absolute favourite in our house.

A long list of ingredients I know, but, they will reward you with an amazingly rich dish and lots of it! This freezes really well so I always make this large quantity to give me a night off another night.

Please note, the tomato paste is not a typo! I use a large jar of the triple strength paste that we can buy here in Australia. The tomato paste, paprika and Kashmiri chilli will give you the amazing colour so associated with butter chicken.

Start this recipe the day before.

Serves 12.

Ingredients

1.8kg chicken thighs, diced

250mls natural yoghurt

40mls lemon juice

2 tablespoons garam masala

4 teaspoons paprika

1 tablespoon ground cumin

50g fresh ginger, peeled and finely grated

100g ghee

2 onions, thinly sliced

4 large cloves garlic, minced

2 cinnamon sticks/quills

4 green cardamom pods, seeds removed and crushed

16 black peppercorns

1 teaspoon Kashmiri chilli powder

2 teaspoons turmeric powder

3 teaspoons salt

2 tablespoons brown sugar

80g raw cashew nuts

450mls cream

500mls tomato paste

250mls water

fresh coriander to serve

Method

In a large zip lock bag, combine the chicken, yogurt, lemon juice, garam masala, paprika, cumin and ginger. Seal the bag and give it a good squish around to make sure all of the chicken is covered. Pop in the fridge for 24hours.

In a large pan, I use a very large shallow pan,  heat the ghee.

Once hot add the cinnamon, cardamom seeds and black pepper, once fragrant add the chilli, turmeric, garlic and onions and cook over a medium heat until the onions are very soft, around 30mins.

Add the chicken and marinade to the pan, stir well.

Process the cashews and water, add to the chicken, along with the cream, tomato paste, salt and sugar.

Bring up to the boil and gently simmer for 30-40 mins until the sauce has reduced and thickened. Check the seasoning, you may want to add more salt and or sugar.

To serve, just sprinkle over a little fresh coriander.

Chocolate Orange Bliss Balls

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What can I say! No added sugar, gluten free, egg free, dairy free and phenomenally tasty!

Loved by all the boys, these are a wee treat this week.

Makes 24.

Ingredients

250g stoned dates

75g raw cashews

40g desiccated coconut, plus extra for coating

zest of a large orange

10g cocoa powder

2 tablespoons coconut oil

Method

Process all of the ingredients, except the extra coconut, until a thick paste is formed.

Roll into small, teaspoon sized, balls.

Roll the balls in the coconut.

Store in the fridge.