https://plamosoku.com/enjyo/index.php?action=history&feed=atom&title=The_Feast_Goes_On%3A_Chocolate_Nut_Clusters 2026-04-17T18:34:40Z このウィキのこのページに関する変更履歴 MediaWiki 1.36.1 https://plamosoku.com/enjyo/index.php?title=The_Feast_Goes_On:_Chocolate_Nut_Clusters&diff=119860&oldid=prev 2022-12-13T23:01:08Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="ja"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← 古い版</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">2022年12月13日 (火) 23:01時点における版</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1">1行目:</td> <td colspan="2" class="diff-lineno">1行目:</td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Food stylist: Louise Kenney.&lt;br&gt;&lt;br&gt;Props stylist: Charlie Phillips&lt;br&gt;Shell-on nuts can hang around long after the chocolates and Christmas desserts have disappeared. So spend half an hour one evening shelling them to make these not overly naughty nut-cluster treats.&lt;br&gt;  RELATED ARTICLES                      Share this article Share  Makes 20-23&lt;br&gt;1 tsp vegetable oil&lt;br&gt;200g mix of nuts - pecans, walnuts, almonds - chopped into 1cm pieces&lt;br&gt;2 tbsp maple syrup&lt;br&gt;1 tbsp smooth&lt;br&gt;orange juice&lt;br&gt;100g dark chocolate (approx 70% cocoa), broken into pieces&lt;br&gt;100g milk chocolate, broken into pieces&lt;br&gt; Preheat the oven to 150C/ 130C fan/gas 2.&lt;br&gt;&lt;br&gt;Brush the base of a large roasting pan with the oil. Combine all the nuts in a medium bowl and spread in a thin layer over the base. Toast for 20 minutes. Blend the maple syrup and orange juice in a small bowl.&lt;br&gt;Drizzle over the nuts, stir to coat then roast for another 30 minutes, stirring halfway through. Loosen with a spatula and spread over a sheet of baking paper and leave to cool.Gently melt the dark and milk chocolate in a large bowl set over a pan with a little simmering water in it, and leave to cool to room temperature. Fold in the nuts and stir to coat evenly with the chocolate, then spoon heaped teaspoons into mini muffin cups and <del style="font-weight: bold; text-decoration: none;"> [https://pinfaves.com/blair-walnuts-weight-loss/ pinfaves.com] </del>pop these into the fridge for an hour to set. Remove from the fridge.&lt;br&gt;&lt;br&gt;These will keep well, loosely covered, for several days.  Annie's latest cookbook, Eat to Save the Planet, will be published on 31 December by Bluebird, price £16.99&lt;br&gt;  &lt;br&gt;  &lt;br&gt;&lt;br&gt;adverts.addToArray({&quot;pos&quot;:&quot;inread_player&quot;})Advertisement</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Food stylist: Louise Kenney.&lt;br&gt;&lt;br&gt;Props stylist: Charlie Phillips&lt;br&gt;Shell-on nuts can hang around long after the chocolates and Christmas desserts have disappeared. So spend half an hour one evening shelling them to make these not overly naughty nut-cluster treats.&lt;br&gt;  RELATED ARTICLES                      Share this article Share  Makes 20-23&lt;br&gt;1 tsp vegetable oil&lt;br&gt;200g mix of nuts - pecans, walnuts, almonds - chopped into 1cm pieces&lt;br&gt;2 tbsp maple syrup&lt;br&gt;1 tbsp smooth&lt;br&gt;orange juice&lt;br&gt;100g dark chocolate (approx 70% cocoa), broken into pieces&lt;br&gt;100g milk chocolate, broken into pieces&lt;br&gt; Preheat the oven to 150C/ 130C fan/gas 2.&lt;br&gt;&lt;br&gt;Brush the base of a large roasting pan with the oil. Combine all the nuts in a medium bowl and spread in a thin layer over the base. Toast for 20 minutes. Blend the maple syrup and orange juice in a small bowl.&lt;br&gt;Drizzle over the nuts, stir to coat then roast for another 30 minutes, <ins style="font-weight: bold; text-decoration: none;"> [https://pinfaves.com/blair-walnuts-weight-loss/ https://pinfaves.com/blair-walnuts-weight-loss/] </ins>stirring halfway through. Loosen with a spatula and spread over a sheet of baking paper and leave to cool.Gently melt the dark and milk chocolate in a large bowl set over a pan with a little simmering water in it, and leave to cool to room temperature. Fold in the nuts and stir to coat evenly with the chocolate, then spoon heaped teaspoons into mini muffin cups and pop these into the fridge for an hour to set. Remove from the fridge.&lt;br&gt;&lt;br&gt;These will keep well, loosely covered, for several days.  Annie's latest cookbook, Eat to Save the Planet, will be published on 31 December by Bluebird, price £16.99&lt;br&gt;  &lt;br&gt;  &lt;br&gt;&lt;br&gt;adverts.addToArray({&quot;pos&quot;:&quot;inread_player&quot;})Advertisement</div></td></tr> </table>

Rich7640027 https://plamosoku.com/enjyo/index.php?title=The_Feast_Goes_On:_Chocolate_Nut_Clusters&diff=119774&oldid=prev 2022-12-13T22:42:21Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="ja"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← 古い版</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">2022年12月13日 (火) 22:42時点における版</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1">1行目:</td> <td colspan="2" class="diff-lineno">1行目:</td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Food stylist: Louise Kenney.&lt;br&gt;&lt;br&gt;Props stylist: Charlie Phillips&lt;br&gt;Shell-on nuts can hang around long after the chocolates and Christmas desserts have disappeared. So spend half an hour one evening shelling them to make these not overly naughty nut-cluster treats.&lt;br&gt;  RELATED ARTICLES                      Share this article Share  Makes 20-23&lt;br&gt;1 tsp vegetable oil&lt;br&gt;200g mix of nuts - pecans, walnuts, almonds - chopped into 1cm pieces&lt;br&gt;2 tbsp maple syrup&lt;br&gt;1 tbsp smooth&lt;br&gt;orange juice&lt;br&gt;100g dark chocolate (approx 70% cocoa), broken into pieces&lt;br&gt;100g milk chocolate, broken into pieces&lt;br&gt; Preheat the oven to 150C/ 130C fan/gas 2.&lt;br&gt;&lt;br&gt;Brush the base of a large roasting pan with the oil. Combine all the nuts in a medium bowl and spread in a thin layer over the base. Toast for 20 minutes. Blend the maple syrup and orange juice in a small bowl.&lt;br&gt;Drizzle over the nuts, stir to coat then roast for another 30 minutes, stirring halfway through. Loosen with a spatula and spread over a sheet of baking paper and leave to cool.Gently melt the dark and milk chocolate in a large bowl set over a pan with a little simmering water in it, and leave to cool to room temperature. Fold in the nuts and stir to coat evenly with the chocolate, then spoon heaped teaspoons into mini muffin cups and <del style="font-weight: bold; text-decoration: none;">pop these into the fridge for </del> [https://pinfaves.com/blair-walnuts-weight-loss/ pinfaves.com] an hour to set. Remove from the fridge.&lt;br&gt;&lt;br&gt;These will keep well, loosely covered, for several days.  Annie's latest cookbook, Eat to Save the Planet, will be published on 31 December by Bluebird, price £16.99&lt;br&gt;  &lt;br&gt;  &lt;br&gt;&lt;br&gt;adverts.addToArray({&quot;pos&quot;:&quot;inread_player&quot;})Advertisement</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Food stylist: Louise Kenney.&lt;br&gt;&lt;br&gt;Props stylist: Charlie Phillips&lt;br&gt;Shell-on nuts can hang around long after the chocolates and Christmas desserts have disappeared. So spend half an hour one evening shelling them to make these not overly naughty nut-cluster treats.&lt;br&gt;  RELATED ARTICLES                      Share this article Share  Makes 20-23&lt;br&gt;1 tsp vegetable oil&lt;br&gt;200g mix of nuts - pecans, walnuts, almonds - chopped into 1cm pieces&lt;br&gt;2 tbsp maple syrup&lt;br&gt;1 tbsp smooth&lt;br&gt;orange juice&lt;br&gt;100g dark chocolate (approx 70% cocoa), broken into pieces&lt;br&gt;100g milk chocolate, broken into pieces&lt;br&gt; Preheat the oven to 150C/ 130C fan/gas 2.&lt;br&gt;&lt;br&gt;Brush the base of a large roasting pan with the oil. Combine all the nuts in a medium bowl and spread in a thin layer over the base. Toast for 20 minutes. Blend the maple syrup and orange juice in a small bowl.&lt;br&gt;Drizzle over the nuts, stir to coat then roast for another 30 minutes, stirring halfway through. Loosen with a spatula and spread over a sheet of baking paper and leave to cool.Gently melt the dark and milk chocolate in a large bowl set over a pan with a little simmering water in it, and leave to cool to room temperature. Fold in the nuts and stir to coat evenly with the chocolate, then spoon heaped teaspoons into mini muffin cups and  [https://pinfaves.com/blair-walnuts-weight-loss/ pinfaves.com] <ins style="font-weight: bold; text-decoration: none;">pop these into the fridge for </ins>an hour to set. Remove from the fridge.&lt;br&gt;&lt;br&gt;These will keep well, loosely covered, for several days.  Annie's latest cookbook, Eat to Save the Planet, will be published on 31 December by Bluebird, price £16.99&lt;br&gt;  &lt;br&gt;  &lt;br&gt;&lt;br&gt;adverts.addToArray({&quot;pos&quot;:&quot;inread_player&quot;})Advertisement</div></td></tr> </table>

Rich7640027 https://plamosoku.com/enjyo/index.php?title=The_Feast_Goes_On:_Chocolate_Nut_Clusters&diff=119595&oldid=prev 2022-12-13T22:05:31Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="ja"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← 古い版</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">2022年12月13日 (火) 22:05時点における版</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1">1行目:</td> <td colspan="2" class="diff-lineno">1行目:</td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Food stylist: Louise Kenney.&lt;br&gt;&lt;br&gt;Props stylist: Charlie Phillips&lt;br&gt;Shell-on nuts can hang around long after the chocolates and Christmas desserts have disappeared. So spend half an hour one evening shelling them to make these not overly naughty nut-cluster treats.&lt;br&gt;  RELATED ARTICLES                      Share this article Share  Makes 20-23&lt;br&gt;1 tsp vegetable oil&lt;br&gt;200g mix of nuts - pecans, walnuts, almonds - chopped into 1cm pieces&lt;br&gt;2 tbsp maple syrup&lt;br&gt;1 tbsp smooth&lt;br&gt;orange juice&lt;br&gt;100g dark chocolate (approx 70% cocoa), broken into pieces&lt;br&gt;100g milk chocolate, broken into pieces&lt;br&gt; Preheat the oven to 150C/ 130C fan/gas 2.&lt;br&gt;&lt;br&gt;Brush the base of a large roasting pan with the oil. Combine all the nuts in a medium bowl and spread in a thin layer over the base. Toast for 20 minutes. Blend the maple syrup and orange juice in a small bowl.&lt;br&gt;Drizzle over the nuts, stir to coat then roast for another 30 minutes, stirring halfway through. Loosen with a spatula and spread over a sheet of baking paper and leave to cool.Gently melt the dark and milk chocolate in a large bowl set over a pan with a little simmering water in it, and leave to cool to room temperature. Fold in the nuts and stir to coat evenly with the chocolate, then spoon heaped teaspoons into mini muffin cups and  [https://pinfaves.com/blair-walnuts-weight-loss<del style="font-weight: bold; text-decoration: none;">/ https:/</del>/pinfaves.com<del style="font-weight: bold; text-decoration: none;">/blair-walnuts-weight-loss/</del>] <del style="font-weight: bold; text-decoration: none;">pop these into the fridge for </del>an hour to set. Remove from the fridge.&lt;br&gt;&lt;br&gt;These will keep well, loosely covered, for several days.  Annie's latest cookbook, Eat to Save the Planet, will be published on 31 December by Bluebird, price £16.99&lt;br&gt;  &lt;br&gt;  &lt;br&gt;&lt;br&gt;adverts.addToArray({&quot;pos&quot;:&quot;inread_player&quot;})Advertisement</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Food stylist: Louise Kenney.&lt;br&gt;&lt;br&gt;Props stylist: Charlie Phillips&lt;br&gt;Shell-on nuts can hang around long after the chocolates and Christmas desserts have disappeared. So spend half an hour one evening shelling them to make these not overly naughty nut-cluster treats.&lt;br&gt;  RELATED ARTICLES                      Share this article Share  Makes 20-23&lt;br&gt;1 tsp vegetable oil&lt;br&gt;200g mix of nuts - pecans, walnuts, almonds - chopped into 1cm pieces&lt;br&gt;2 tbsp maple syrup&lt;br&gt;1 tbsp smooth&lt;br&gt;orange juice&lt;br&gt;100g dark chocolate (approx 70% cocoa), broken into pieces&lt;br&gt;100g milk chocolate, broken into pieces&lt;br&gt; Preheat the oven to 150C/ 130C fan/gas 2.&lt;br&gt;&lt;br&gt;Brush the base of a large roasting pan with the oil. Combine all the nuts in a medium bowl and spread in a thin layer over the base. Toast for 20 minutes. Blend the maple syrup and orange juice in a small bowl.&lt;br&gt;Drizzle over the nuts, stir to coat then roast for another 30 minutes, stirring halfway through. Loosen with a spatula and spread over a sheet of baking paper and leave to cool.Gently melt the dark and milk chocolate in a large bowl set over a pan with a little simmering water in it, and leave to cool to room temperature. Fold in the nuts and stir to coat evenly with the chocolate, then spoon heaped teaspoons into mini muffin cups and <ins style="font-weight: bold; text-decoration: none;">pop these into the fridge for </ins> [https://pinfaves.com/blair-walnuts-weight-loss/ pinfaves.com] an hour to set. Remove from the fridge.&lt;br&gt;&lt;br&gt;These will keep well, loosely covered, for several days.  Annie's latest cookbook, Eat to Save the Planet, will be published on 31 December by Bluebird, price £16.99&lt;br&gt;  &lt;br&gt;  &lt;br&gt;&lt;br&gt;adverts.addToArray({&quot;pos&quot;:&quot;inread_player&quot;})Advertisement</div></td></tr> </table>

Audry66460251935 https://plamosoku.com/enjyo/index.php?title=The_Feast_Goes_On:_Chocolate_Nut_Clusters&diff=119566&oldid=prev 2022-12-13T21:59:34Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="ja"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← 古い版</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">2022年12月13日 (火) 21:59時点における版</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1">1行目:</td> <td colspan="2" class="diff-lineno">1行目:</td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Food stylist: Louise Kenney.&lt;br&gt;&lt;br&gt;Props stylist: Charlie Phillips&lt;br&gt;Shell-on nuts can hang around long after the chocolates and Christmas desserts have disappeared. So spend half an hour one evening shelling them to make these not overly naughty nut-cluster treats.&lt;br&gt;  RELATED ARTICLES                      Share this article Share  Makes 20-23&lt;br&gt;1 tsp vegetable oil&lt;br&gt;200g mix of nuts - pecans, walnuts, almonds - chopped into 1cm pieces&lt;br&gt;2 tbsp maple syrup&lt;br&gt;1 tbsp smooth&lt;br&gt;orange juice&lt;br&gt;100g dark chocolate (approx 70% cocoa), broken into pieces&lt;br&gt;100g milk chocolate, broken into pieces&lt;br&gt; Preheat the oven to 150C/ 130C fan/gas 2.&lt;br&gt;&lt;br&gt;Brush the base of a large roasting pan with the oil. Combine all the nuts in a medium bowl and spread in a thin layer over the base. Toast for 20 minutes. Blend the maple syrup and orange juice in a small bowl.&lt;br&gt;Drizzle over the nuts, stir to coat then roast for another 30 minutes, stirring halfway through. Loosen with a spatula and spread over a sheet of baking paper and leave to cool.Gently melt the dark and milk chocolate in a large bowl set over a pan with a little simmering water in it, and leave to cool to room temperature. Fold in the nuts and stir to coat evenly with the chocolate,  [https://pinfaves.com/blair-walnuts-weight-loss/ pinfaves.com] <del style="font-weight: bold; text-decoration: none;">then spoon heaped teaspoons into mini muffin cups and </del>pop these into the fridge for an hour to set. Remove from the fridge.&lt;br&gt;&lt;br&gt;These will keep well, loosely covered, for several days.  Annie's latest cookbook, Eat to Save the Planet, will be published on 31 December by Bluebird, price £16.99&lt;br&gt;  &lt;br&gt;  &lt;br&gt;&lt;br&gt;adverts.addToArray({&quot;pos&quot;:&quot;inread_player&quot;})Advertisement</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Food stylist: Louise Kenney.&lt;br&gt;&lt;br&gt;Props stylist: Charlie Phillips&lt;br&gt;Shell-on nuts can hang around long after the chocolates and Christmas desserts have disappeared. So spend half an hour one evening shelling them to make these not overly naughty nut-cluster treats.&lt;br&gt;  RELATED ARTICLES                      Share this article Share  Makes 20-23&lt;br&gt;1 tsp vegetable oil&lt;br&gt;200g mix of nuts - pecans, walnuts, almonds - chopped into 1cm pieces&lt;br&gt;2 tbsp maple syrup&lt;br&gt;1 tbsp smooth&lt;br&gt;orange juice&lt;br&gt;100g dark chocolate (approx 70% cocoa), broken into pieces&lt;br&gt;100g milk chocolate, broken into pieces&lt;br&gt; Preheat the oven to 150C/ 130C fan/gas 2.&lt;br&gt;&lt;br&gt;Brush the base of a large roasting pan with the oil. Combine all the nuts in a medium bowl and spread in a thin layer over the base. Toast for 20 minutes. Blend the maple syrup and orange juice in a small bowl.&lt;br&gt;Drizzle over the nuts, stir to coat then roast for another 30 minutes, stirring halfway through. Loosen with a spatula and spread over a sheet of baking paper and leave to cool.Gently melt the dark and milk chocolate in a large bowl set over a pan with a little simmering water in it, and leave to cool to room temperature. Fold in the nuts and stir to coat evenly with the chocolate, <ins style="font-weight: bold; text-decoration: none;">then spoon heaped teaspoons into mini muffin cups and </ins> [https://pinfaves.com/blair-walnuts-weight-loss<ins style="font-weight: bold; text-decoration: none;">/ https:/</ins>/pinfaves.com<ins style="font-weight: bold; text-decoration: none;">/blair-walnuts-weight-loss/</ins>] pop these into the fridge for an hour to set. Remove from the fridge.&lt;br&gt;&lt;br&gt;These will keep well, loosely covered, for several days.  Annie's latest cookbook, Eat to Save the Planet, will be published on 31 December by Bluebird, price £16.99&lt;br&gt;  &lt;br&gt;  &lt;br&gt;&lt;br&gt;adverts.addToArray({&quot;pos&quot;:&quot;inread_player&quot;})Advertisement</div></td></tr> </table>

Audry66460251935 https://plamosoku.com/enjyo/index.php?title=The_Feast_Goes_On:_Chocolate_Nut_Clusters&diff=119515&oldid=prev 2022-12-13T21:46:06Z

<p>ページの作成:「Food stylist: Louise Kenney.&lt;br&gt;&lt;br&gt;Props stylist: Charlie Phillips&lt;br&gt;Shell-on nuts can hang around long after the chocolates and Christmas desserts have disappeared. So…」</p> <p><b>新規ページ</b></p><div>Food stylist: Louise Kenney.&lt;br&gt;&lt;br&gt;Props stylist: Charlie Phillips&lt;br&gt;Shell-on nuts can hang around long after the chocolates and Christmas desserts have disappeared. So spend half an hour one evening shelling them to make these not overly naughty nut-cluster treats.&lt;br&gt; RELATED ARTICLES Share this article Share Makes 20-23&lt;br&gt;1 tsp vegetable oil&lt;br&gt;200g mix of nuts - pecans, walnuts, almonds - chopped into 1cm pieces&lt;br&gt;2 tbsp maple syrup&lt;br&gt;1 tbsp smooth&lt;br&gt;orange juice&lt;br&gt;100g dark chocolate (approx 70% cocoa), broken into pieces&lt;br&gt;100g milk chocolate, broken into pieces&lt;br&gt; Preheat the oven to 150C/ 130C fan/gas 2.&lt;br&gt;&lt;br&gt;Brush the base of a large roasting pan with the oil. Combine all the nuts in a medium bowl and spread in a thin layer over the base. Toast for 20 minutes. Blend the maple syrup and orange juice in a small bowl.&lt;br&gt;Drizzle over the nuts, stir to coat then roast for another 30 minutes, stirring halfway through. Loosen with a spatula and spread over a sheet of baking paper and leave to cool.Gently melt the dark and milk chocolate in a large bowl set over a pan with a little simmering water in it, and leave to cool to room temperature. Fold in the nuts and stir to coat evenly with the chocolate, [https://pinfaves.com/blair-walnuts-weight-loss/ pinfaves.com] then spoon heaped teaspoons into mini muffin cups and pop these into the fridge for an hour to set. Remove from the fridge.&lt;br&gt;&lt;br&gt;These will keep well, loosely covered, for several days.  Annie's latest cookbook, Eat to Save the Planet, will be published on 31 December by Bluebird, price £16.99&lt;br&gt; &lt;br&gt; &lt;br&gt;&lt;br&gt;adverts.addToArray({&quot;pos&quot;:&quot;inread_player&quot;})Advertisement</div>

BeulahHarkness