Smudge Eats: Almonds
Originally published 24th February 2016
Almonds are full of vitamin E, which is able to help reduce cholesterol and heart disease, and these nuts are easy to pack into your daily diet. They are versatile, and a great addition to many dishes, but you can simply snack on them as they come too. Here’s how to get more of these awesome little bites into your weekly meals.
How to buy
Try and purchase whole almonds and slice them yourself when you are going to use them. This keeps them fresher longer. Don’t buy almonds that are going soft or wrinkly. On the inside, or if the skin is removed, they should be a continuous white colour. Any yellow discolouration suggests they are going off.
How to store
Packaged almonds can often last up to two years unopened if stored in a cool, dry place or in the fridge. Check the used by date when buying them. If bought loose, or once opened, store in an airtight container or resealable bag in a dark, cool spot or the fridge.
How to cook
Sliced almonds appear in many great dishes. Add them to fresh salads, sprinkle on muesli, pop them inside nann bread with currants or in a croissant, or stir them into aromatic creamy sauces.
The current craze is almond milk , which you can easily make at home. Soak for 12 hours to two days, drain and rinse them, blend with water, and then pour through a fine sieve, kitchen towel, muslin cloth, or similar. To sweeten you can pop the mix back in the blender and add dates or vanilla essence.
You can also make your own almond butter as an alternative to peanut butter.
It can sometimes be good to toast them first, such as when used in baking, or grab a handful as a snack – salted or unsalted, you decide.
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From roasted almonds tossed through grainy salads, to sweet and rich chocolate cakes and muffins, some of our favourite chefs share their recipes for how to make the most of this versatile nut.
Roast Cauliflower & Pork Sausage Freekeh Pilaf by Rohan Anderson
Chocolate, Almond and Red Hill Cherry Layered Chocolate Cake from Paringa Estate
Almond and Amaretto Cakes from Windsor Deli
Tuna Cruda with Crystallised Almonds from Tapavino
Chicken and Rice from Abla’s
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Illustration by Carla McRae
Words by Camilla Sampson