Re-rising to my Edmonds Challenge: introducing broccoli with almonds

IMG_1582

You could be forgiven for thinking my Edmonds Challenge had gone off the boil somewhat…truth is, it had, and for that I apologise. But, dear readers, we are back on the boil, quite literally in fact, as today’s recipe includes broccoli, boiling water and a saucepan.

A while ago, I promised a run of almonds as I worked my way through almond recipes in the ‘A’ section of our national treasure the Edmonds Cookbook, and indeed they did as I grabbled with some new treats, including devilled almonds and almond biscuits.

IMG_1599

Today we greet the last entry in the ‘Almonds’ section, Broccoli with Almonds. And can I say, what a delight. Lightly cooked broccoli covered with lemony butter and toasted sliced almonds. Oh yum.

This happy marriage of food with butter and nuts has its own official culinary term, ‘amandine‘, which means food cooked with butter and seasonings and garnished with a sprinkling of almonds.

Edmonds’ own take on this delight, a ‘Broccoli Amandine’ if you like, is a little gem. Easy and tasty, it would be a classy and delicious accompaniment to any supper. I chose to accompany mine with a little brown rice for lunch and can report this was a very satisfactory pairing.

The recipe is below…enjoy.

Edmonds Broccoli with Almonds
500g broccoli, cut into florets
2 tablespoons butter
2 tablespoons lemon juice
salt
pepper
2 tablespoons toasted sliced almonds

Cook the broccoli in salted, boiling water until it is just tender.
In another saucepan, melt the butter and add the lemon juice, salt and pepper.
Drain the broccoli.
Add the almonds to the butter mix and spoon this over the broccoli.

IMG_1534

Advertisements

Lime and polenta cake

IMG_1520

You can tell the state of the economy by the price of a lime, or so the saying goes.  What it’s meant to tell you, I’m not sure, but I can reliably inform you that limes in these here parts cost a small fortune at the moment.

This is why I can never resist the bags of juicy, home-grown limes which perch temptingly by the counter for only five dollars a pop when I visit the lovely Shannons to attend to matters of personal grooming.

IMG_1426

I’m never at a loss for what to do with a lime  and with a whole bag in hand, my thoughts turned to this delicious orange and almond cake that my lovely sister brought along for a lunch visit a few years ago.

Curiously, I learned, the orange is boiled to provide a flavoursome, moist base.  It may feel sacrosanct to boil a precious lime, but with a whole bag, I was feeling reckless.  Having never considered the possibility of boiling fruit for the purposes of cake before, my imagination was on fire.

A little polenta to the recipe, inspired by Nigella’s lemon polenta cake recipe, gives this cake a lovely texture and just the right amount of chew to the crust.  I enjoy the tanginess of the limes, but for the more faint-hearted, include a little extra sugar if you like a touch more sweetness.  And, if you make sure to use gluten-free baking powder, this even ticks the gluten-free box.

IMG_1528

Ingredients:

  • 4 limes
  • 3 eggs
  • 1 cup caster sugar
  • 2 cups ground almonds
  • 3/4 cup polenta
  • 1 teaspoon baking powder

Butter and line a 21cm springform tin.

Put the limes in a saucepan, cover them with cold water and pop them on the stove.  Bring to the boil and boil for an hour.

Drain the limes, watching for your fingers as they will still be a little hot.  Chop the limes into bits and pick out any seeds.  Use a blender or masher to puree the limes, skins and all, until smooth.  Set this aside.

In a largish bowl, beat the eggs and sugar until they are thick and pale.

Add the pureed limes, ground almonds, polenta and baking powder to the egg and sugar mixture.  Gently fold in until everything is just combined.

Pour the mix into the prepared cake tin.

Bake in a 180 degrees celsius oven for 45 minutes, or until a skewer prodded into the centre of the cake comes out clean and the cake is just beginning to pull away from the sides of the tin.

IMG_1422

Leave the cake in its tin on a baking rack to cool before turning out. I can heartily recommend this cake warm, with a little yoghurt or vanilla ice cream on the side.