Honey-roasted nuts

I love honey roasted nuts, I discovered them in the uk and it was love at first bite. The thing is that I like them quite sweet, nicely coated in honey.

Supermarkets offer some very expensive and very salty ones, with absolutely no taste of honey at all. I prefer the ones you find on mediterranean stalls but they’re incredibly expensive.

I found a few recipes, they were all similar but different in the same time. I found one that combined maple syrup and honey… Heaven.
Anyway, I got all the ingredients ready and started. I followed the recipe but just added a little more honey. I found the roasting time a bit short so made it a little longer.

The result was really great, you get golden brown nuts with a deep honey flavour but there are two things I wasn’t too happy with: the first is that the nuts stuck quite a lot to each other so I had to take them apart while they were still warm, one by one. The other thing is just my personal taste, I would have liked a bit more coating, I really like them very sweet. Everybody else thought they were just right.

nuts

You’ll need:

– 450g of nuts of your choice (I used almonds and cashews)
– 3 tbsp of honey
– 1 tbsp of maple syrup
– 30g of butter
– vanilla powder or extract, to your taste
– 1 pinch of cinnamon
– 2 tbsp of sugar

Heat the honey, syrup, butter, vanilla and cinnamon in a pan until all melted.

Lay aluminium foil on a roasting tray, transfer the nuts and syrup onto it. Make sure you coat all the nuts with the syrup.

Put the tray in the oven (180C) for 6 min.

Take the tray out and mix all the nuts, making sure they all get another layer of hot syrup on them.

Put the tray back in the oven for 6min.

If you’re happy with the look of your nuts at this stage, you can decide to take them out now or give them a stir and put them back in for a further 6min.

The nuts should be golden brown and the syrup not too runny.

Toss them in sugar while hot and eat cold.

Mylène

White chocolate & vanilla panna cotta with honey roasted figs

For the chocolate week, I have to make something with white chocolate. As I’ve never made panna cotta, I thought it would be nice to try it.

But there was a little problem: it’s usually made with pork or beef gelatine, and I’m a vegetarian.

But that didn’t stop me. I’m too aware of veggie setting agents to let it go like that!!

So I looked in my cupboard to try and find that veggie powder gelatine I bought a couple of months ago.

I followed a recipe found on-line and replaced the gelatine with my vegetarian powder.
I wasn’t that happy with the texture of it, I think I’ve put too much setting agent so it wasn’t wobbly enough to my liking but the taste was really good.
I think the setting agent I used was very strong so I recommend to use half of what it says on the packet.

For 4 pots, you’ll need:

– 500ml of cream
– 150ml of milk
– 100g of white chocolate, chopped
– 60g of sugar
– 1 vanilla pod, scrapped
– 1 tsp of veggie setting agent, or 4 gelatine leaves, soaked

Heat the cream, milk and vanilla together.

When it’s almost boiling, remove from the heat, add all the other ingredients and stir well until everything is well melted.

Pour into individual ramequins and leave it to set for 4 hours.

panna cotta skin with vanilla seeds

You’ll also need:

– 4 figs
– 1 tbsp of honey

Before serving, roast the whole figs in the honey for 5min in a hot oven (200°C).

Take the panna cotta out of their ramequins by running a thin knife around it or run some hot water on the ramequin to make it come out.

Serve the panna cotta with one roasted fig next to it and drizzle with the ‘honey and fig syrup’.

Mylene