This almond sauce is wonderful with all manner of grilled things. I even added it to the remains of panzanella and used the mixture to stuff artichokes and cardoons before baking them for a couple of hours in a moderate oven until meltingly tender. In another bid not to waste anything, one night the salsa was tossed into pumpkin risotto with leftover chicken and eggplant. The risotto was wonderful and looked
great, speckled with rich orange and black. Demonstrated at the 2011 Melbourne Food and Wine Festival.
Preheat the oven to 220˚C. Roast the almonds and walnuts separately on baking trays for about 5 minutes, shaking the trays to prevent the nuts from burning. Rub the walnuts in a clean tea towel to remove the bitter skins, if they are not fresh season’s. Allow to cool.
Blend the nuts, garlic, herbs and seasonings with a little of the olive oil in a food processor to make a fine paste. Blend in the balance of the olive oil, then add the verjuice. The consistency should be perfect for spreading. If required, thin with more verjuice.
Note: Make salsa agresto within half an hour of serving as it oxidises quickly.
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[quote=Caren10]They often eat vegetables and fruits as normal meal and dessert but they drink a lot of fruits and veges drinks too. Drinking water helps a lot in losing weight. There were times, I was over-weighted, and natural foods really help me in addition to useful tips from friends. I’ve got cellulite at that time; I used coffee to treat them.[/quote] You use coffee to treat cellulite? yeah i guess juicing and eating fruits and vegetables both have the same effects in dieting ..
» 18h ago