Monday, August 17, 2020

Roasted Salted Almonds in the Toaster Oven

I got a craving one day for salted, roasted almonds but the only almonds I had inhouse were raw.  
So I played around a little, made up some heavily salted water, dropped the raw almonds into it, let them soak for a little while and then spread them out on a tray and toasted them in my toaster oven. 
VOILA!!!!  Success, they were about perfect.  A hint of salt, perfectly roasted, and a little bit too moreish.   
It only took a day or so for them to disappear. 
Roasted Salted Almonds
 

I've since consumed probably more than my share of these little gems, and decided it would be perfect to share for Multi Cooker Monday.   
Hosted by Sue of Palatable Pastime, we're a bunch of blogger who share recipes and how to hints for using various small kitchen appliances. 
I love using my little toaster oven and use it several times a week.  It's so much more efficient than heating up the big oven, and perfect for making just enough for two, or one person. 

So here goes, and it's not so much a recipe, but more of a suggestion on how I do it.  Your toaster oven may vary, mine is a very basic Black and Decker.  

Raw Almonds
Salt
Water

Dissolve about 1-2 tablespoons of salt in about 1 cup of water.  Place a cup or two of raw almonds in the salt mixture and let sit for a few minutes. 

Take the almonds out of the salt water, and spread in a single layer on a pan that fits in the toaster oven.  Roast at 375 for 12-15 minutes and then turn off the oven, and walk away and let the nuts sit in the oven til cool. 
Roasted Salted Almonds
 I do check them out at the 12 minute mark to make sure they haven't gotten too 'done'.  
And that's it, you now have some lovely salted nuts ready for munching.  
Best part of this, you can make the salt water bath as salty as you like.  Less salt or more salt. 

I've had some fun participating in Multi Cooker Monday in the past.    I use my toaster oven and crockpot a lot, and have featured recipes from both.  A couple months ago I made some lovely No Knead Rolls in my little oven. I love making Chicken Stock in my crockpot.   I mean, come one, it's almost a set it and forget kinda thing. 

Look what some of my fellow bloggers have come up with this month.  

Multicooker Monday August 2020:

Recipes using Small Kitchen Appliances

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Monday, August 10, 2020

Gratin aux Courgette

 It's time for our monthly Baking Bloggers themed post.  This month we're Baking from France.   Sue of Palatable Pastime is our hostess, and is the driving force behind this blogger gathering.  

When I saw the theme for this month, I knew exactly what I wanted to make.   I've been obsessed with the idea of learning how to make Macarons, and figured that this would be my excuse to play in the kitchen with a new idea.

You know the saying 'best laid plans of mice and men gang aft agley'?   Well that is true in spades.  

I ended up with a bad case of sciatica a couple of weeks ago and have basically been confined to my recliner, unable to stand for more than a few minutes at a time from the pain in my leg.   I am on the mend, but it's a slow go.  

That meant that I could either bow out this month or could come up with another dish.  

I chose the latter.  

I decided to use the last zucchini from my Misfits Market box to make this dish, Gratin aux Courgette. 

Gratin aux Courgette

Courgette is the french name for Zucchini.    It sounds so elegant doesn't it?  

And since I'm the only one who eats this sort of thing in my house I scaled the recipe down to make two servings.    

Gratin aux Courgette

I ate one serving with my Patty Melt and the remainder made a great breakfast, when I reheated it. 

I got the inspiration from here Bonjour Paris and changed it up a little.    I didn't have as much Parmesan Cheese as needed, but I did have some shredded Italian Cheese in the fridge I'd bought to make Lasagna, and subbed in some of that.    But for the rest, I left it alone.  

I have to say that this tasted decadent, and will definitely be made again and again. 

 It is pretty keto friendly as well.    

As well as being vegetarian.  

 I also have to admit to a bit of an oops.  I had the tarragon sitting out, ready to go and forgot it.  

So after baking, I sprinkled some on top and I have to say the Tarragon made the dish. 

 


Gratin aux Courgette

Yield: 4-6
Author: Sid's Sea Palm Cooking -
Prep time: 5 MCook time: 35 MTotal time: 40 M
This light and yet filling dish is perfect for a light lunch or to serve as a side dish.

Ingredients:

  •  6 medium zucchini (washed, unpeeled and sliced)
  • 2 tbsp. chopped fresh tarragon (or 2 tsp. dried)
  • 1  cup grated Parmesan cheese
  • 1/2 cup shredded Italian Cheese mix
  • 1/2 cup milk
  • 1/2 cup whipping cream
  • 2 eggs, slightly beaten
  • salt and pepper, to taste

Instructions:

  1. Preheat the oven to 350° degrees. Butter or spray with non-stick spray, a 9-inch diameter deep dish glass pie plate or a square 8 inch casserole dish. Layer half the zucchini in the buttered dish. Sprinkle half of the tarragon and 1/2 cup of the cheese. Repeat layering with zucchini, tarragon and 1/2 cup cheese. Combine the milk, whipping cream and eggs in a bowl. Season with salt and pepper. Pour the custard over the zucchini. Sprinkle the remaining 1/2 cup shredded Italian cheese over the top. Bake until the gratin is set in the center, about 35 minutes. 
  2. The original recipe called for sauteeing the zucchini in a little butter until it was browned. I omitted that step as I did not want mushy zucchini.  Mine was lovely and tender and still just a little crunchy
  3. Note: I added the cheese to the milk/egg mixture, and then poured it over the top since I made a half recipe. 
Created using The Recipes Generator
 

Baking Bloggers

August 2020: French Baking

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