「The Feast Goes On: Chocolate Nut Clusters」の版間の差分
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Food stylist: Louise Kenney.<br><br>Props stylist: Charlie Phillips<br>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.<br> RELATED ARTICLES Share this article Share Makes 20-23<br>1 tsp vegetable oil<br>200g mix of nuts - pecans, walnuts, almonds - chopped into 1cm pieces<br>2 tbsp maple syrup<br>1 tbsp smooth<br>orange juice<br>100g dark chocolate (approx 70% cocoa), broken into pieces<br>100g milk chocolate, broken into pieces<br> Preheat the oven to 150C/ 130C fan/gas 2.<br><br>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.<br>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 | Food stylist: Louise Kenney.<br><br>Props stylist: Charlie Phillips<br>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.<br> RELATED ARTICLES Share this article Share Makes 20-23<br>1 tsp vegetable oil<br>200g mix of nuts - pecans, walnuts, almonds - chopped into 1cm pieces<br>2 tbsp maple syrup<br>1 tbsp smooth<br>orange juice<br>100g dark chocolate (approx 70% cocoa), broken into pieces<br>100g milk chocolate, broken into pieces<br> Preheat the oven to 150C/ 130C fan/gas 2.<br><br>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.<br>Drizzle over the nuts, stir to coat then roast for another 30 minutes, [https://pinfaves.com/blair-walnuts-weight-loss/ https://pinfaves.com/blair-walnuts-weight-loss/] 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.<br><br>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<br> <br> <br><br>adverts.addToArray({"pos":"inread_player"})Advertisement | ||
2022年12月14日 (水) 08:01時点における最新版
Food stylist: Louise Kenney.
Props stylist: Charlie Phillips
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.
RELATED ARTICLES Share this article Share Makes 20-23
1 tsp vegetable oil
200g mix of nuts - pecans, walnuts, almonds - chopped into 1cm pieces
2 tbsp maple syrup
1 tbsp smooth
orange juice
100g dark chocolate (approx 70% cocoa), broken into pieces
100g milk chocolate, broken into pieces
Preheat the oven to 150C/ 130C fan/gas 2.
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.
Drizzle over the nuts, stir to coat then roast for another 30 minutes, https://pinfaves.com/blair-walnuts-weight-loss/ 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.
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
adverts.addToArray({"pos":"inread_player"})Advertisement