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Tips & Tricks
After years of cooking with nuts and seeds, we’ve compiled a list of our learnings.


Blanching Almonds
Cashew Spread
Coating for Flavour
Gluten Free
Making Almond Meal
Making Tahini
Making Walnut Meal
Nut Brittle
Nuts in Salad Dressing
Peanuts
Pepitas
Roasting Cashews
Removing Skin from Hazelnuts
Roasting & Salting Nuts
Storing Nuts
Toasting Nuts (general)
Toasting Pine Nuts
Toasting Sesame Seeds


Blanching Almonds
Bring to boil 4 cups water, add natural almonds (skin on), remove from heat & allow nuts to stay in hot water for 1-2 minutes. Remove with a slotted spoon and drain on paper towels. Use a paring knife to assist the nuts out of the skins.

Cashew Spread
Add 2 cups either raw or roasted cashews into food processor or grinder. Pulse until it reaches the consistency of peanut butter. Spread onto bread and crackers as you would peanut butter.
It is the perfect thickener in curries.

Coating for Flavour
A quick & easy coating to spruce up your fish or chicken dinners. Mix equal parts of seasoned breadcrumbs and finely ground nuts, herbs and spices.

Gluten Free
Consider using nuts when making cakes, muffins, slices for a gluten free alternative.

Making Almond Meal
Add 1 cup of blanched almonds into to a food processor or grinder. Pulse until almonds resemble fine crumbs, be careful not to over-process as meal will form a paste.
* 1 metric cup whole almonds ~ 152g & 1 cup firmly pack almond meal

Tip: When grinding nuts, add a tablespoon of sugar or flour to each _ cup nuts to keep them from clumping or forming a paste.
You can use natural almonds (with the skin on), but you will have brown ‘specks’ of skin through the meal.

Making Tahini
Toast sesame seeds, allow to cool and grind to form a thick paste.

Making Walnut Meal
Add 1 cup of walnut pieces into food processor. Pulse until walnuts resemble crumbs and or crumbs begin to form clumps.
* 1 metric cup walnut pieces ~ 105g & 2/3 cup firmly pack walnut meal

Nut Brittle
Suitable nuts to use - Brazil, Hazelnuts, Almonds, Walnuts. Simply mix 1 part water & 1 part sugar, dissolve in saucepan and allow to come to the boil before adding nuts. Spread onto baking tray; allow to cool before breaking into portions.

Nuts in Salad Dressing
Nutty vinaigrettes with chopped Hazelnuts & Brazil nuts add flavour and crunch.

Peanuts
Did you know peanuts are not actually classified as a nut? They are in fact part of the legume family – similar to beans and peas. Peanuts are actually grown at ground level and hence, are much easier to harvest and are usually inexpensive.

Pepitas

Roasting Cashews
Preheat oven to 180°C, 350°F (Gas 4). Place 1 cup of cashews onto flat tray and cook in oven for 10-15 minutes. Cook further if you are after a darker coloured cashew.
*Cashews darken further once removed from heat.

Removing Skin from Hazelnuts
Preheat oven to 130°C, 250°F (Gas _). Spread hazelnuts in a single layer on a baking tray and roast for 10-15 minutes or until the skins begin to break from the flesh of the nut.
While still warm place hazelnuts in a clean tea towel & rest for 10 minutes. Rub nuts gently back & forth in the teatowel to remove skins. Some skins may still remain on the nuts.

Roasting & Salting Nuts
One method of roasting and salting nuts is to lightly whip an egg white in a large bowl, add nuts, toss to coat well, scatter onto baking tray, sprinkle with salt and bake at 160°C until nuts are golden brown.

Storing Nuts
Nuts should be stored in cool, dry conditions in airtight containers away from light. Due to their high fat content, they may benefit from storage in the fridge or freezer to deter rancidity & infestation.

Toasting Nuts (general)
Whenever toasting nuts, whether in the oven, the grill or a frypan, beware they may continue to brown-off after removing from heat – and especially if you leave them in the hot frypan or baking dish!
Keep a close eye on them – they will turn brown very quickly!
Storage: toasted nuts can be stored in an airtight container for a few weeks, but always taste best if freshly toasted just prior to use.
When adding toasted nuts to a ‘wet’ dish i.e. a stir fry or a salad, always add just before serving for best results i.e. ‘crunch’ effect.
Note: All types of nuts can be roasted including Almonds, Hazelnuts, Brazil Nuts, Macadamia nuts, Pecans, Walnuts

Toasting Pine Nuts
Oven Method
Preheat oven to 180°C, 350°F (Gas 4). Place 1 cup of pine nuts onto flat tray and cook in oven for 8-10 minutes.

Stove Top Method
Using a wide saucepan or frypan, cook 1 cup of pine puts over medium –high heat, stirring often until golden brown.
• 1 metric cup Pine Nuts ~ 152g

Toasting Sesame Seeds
Oven Method
Preheat oven to 160°C, 325°F (Gas 3). Line tray with baking paper and spread _ cup sesame seeds. Bake for 10-15 minutes, or until they darken & become fragrant. Allow seeds to cool completely before storing in air tight jar.

Stove Top Method
Using a wide saucepan or frypan, cook _ cup of sesame seeds over
medium –high heat for 3 -5 minutes, stirring often until they darken & become fragrant.
Allow seeds to cool completely before storing in air tight jar.
*1 metric cup Sesame Seeds ~77g


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