Ricki does). Not perfect but as Celia says, "the true secret of successful cooking lies not in ingredients and recipes, but rather in experience and practice.' I highly recommend reading her whole post on Celebrating Failure. This was no failure but it deserves some practice to be at its best.
I am sending this to Laura of How to Cook Good Food for the One Ingredient: Lemon Challenge.
Previously on Green Gourmet Giraffe:
One year ago: Breakfast Club #11 Vegetarian Savoury - the round up
Two years ago: WHB Plums: a history, trivia and a cake
Three years ago: Blueberry Soup with Heavenly Yoghurt
Four years ago: Pumpkin Cornmeal Quiche
Five years ago: Posh Bread & Cheese Supper
Baked almond feta
Slightly adapted from Honest Cooking
- 1 1/2 cups blanched almonds (about 240g)
- 1/3 cup fresh lemon juice
- 1/2 cup water
- 3 Tbsp olive oil
- 2 cloves garlic, roughly chopped
- 1 tsp salt (next time I might add a little more)
Blend well with other ingredients until almonds are well blended and the mixture is smooth. You may have to stop and scrape down the sides a couple of times. (I did this in two batches in my small attachment for the hand held blender - it took about 2-4 minutes for each batch.)
Prepare cheesecloth (I poured boiling water over the cheesecloth and then put it on spin cycle in the washing machine). Wrap almond mixture in a cheesecloth and secure with a rubber band. Place over a sieve or colander with a container under it to catch any drips and leave over night. (I left mine for 7 hours and occasionally squeezed it which seemed to draw out some liquid.)
Oil a small baking dish and place almond mixture into this. We patted it down with our hands. Bake at 180 C for about 40 minutes until golden brown and showing some cracks.
Serve warm or at room temperature. Store in the fridge.
On the Stereo:
This is my life: Shirley Bassey