I have renewed my love of marshmallows. Not from a stuff in the mouth or toast over a smoking fire perspective but as a cooking ingredient.
Marshmallows have an esteemed history dating back to approximately 2000 B.C when the Egyptians used the root of the mallow plant to make candied delicacies for their gods, nobility and pharaohs.
Found mostly in Europe and western Asia, Althaea officinalis grows as high as 180cm (6 feet) tall and sprouts light pink flowers. A member of the mallow family, it grows mainly in wet or marshy areas—and thus, "marsh" meets "mallow."
This recipe is super fast and foolproof. Great over fruit, ice cream or both, it can be made ahead, stored in the refrigerator and gently reheated in the microwave whenever the craving takes you.
Despite the ingredients, it is not sickly sweet like some caramel sauces and bears a striking resemblance to MacDonald's caramel fudge topping. Yummo!
Ingredients
125g butter
3/4 cup brown sugar, firmly packed
100g white marshmallows (Add a few pink if short on white ones. You will never know the difference.)
2 tablespoons milk.
Method
1. Combine all ingredients in a large, microwave safe jug.
2. Cook on HIGH for 30 second bursts stirring in between until the marshmallows are melted.
3. Stir or whisk well to mix.
4. Store in airtight container in the refrigerator if not eating straight away.
Almonds are a great source of protein and make a great snack but in pursuit of making them taste not just delicious but truly amazing, the addition of extras can pack on the calories.
This is another of my low, fat nut recipes. I used raw sugar; only because I didn't have brown sugar when I wanted to cook and a trip to the shop was a bit much. The raw sugar gives them a crunchy, light crust which is delicious.
INGREDIENTS
3 cups of raw whole almonds- about 750g
1/3 cup raw sugar
2 teaspoons ground cinnamon- more or less to taste
1/2 teaspoon ground rock or sea salt
1 egg white
1 teaspoon water
1/2 teaspoon vanilla extract
METHOD
1. Preheat oven to 135 degrees Celsius (275F.)
2. Line large baking tray with baking paper.
3. Whisk egg white, vanilla and water until thick and foamy.
4. Add cinnamon, sugar and salt.
5. Whisk until well mixed.
6. Add almonds and stir until evenly coated.
7. Spread evenly onto baking sheet.
8. Bake for 30 minutes.
9. Stir and separate any that are stuck together.
10. Reduce oven temperature to 100 degrees Celsius (205F) and bake about 30 minutes until dry.
11. Stir and leave on tray to cool. They will become crisp once cool.
12. Store in airtight container.
For a bit more of a kick check out my Spicy Spanish Almonds Recipe.
