For the mango gelée: 1 cup fresh mango puree 2 tbsp fine granulated sugar 1 tbsp fresh lemon juice 2 gelatin leaves For the honey mousse: 1 cup whipping cream 4 cardamom pods, bruised Zest of ½ orange, removed in wide strip, using a vegetable peeler Zest of ½ lemon, removed in wide strip, using […]
Honey Cardamom Mousse with Mango Gelée and Pistachio Apricot Kernel Toasts
By January 23, 2010 Leave a Comment
Lemon, Apricot Kernel & White Chocolate Biscotti
By January 23, 2010 1 Comment
This recipe has been adapted from “Breakfast Biscotti,” found in Nigella Lawson’s cookbook, Feast: Food to Celebrate Life. Ingredients: The juice and zest of 2 lemons (reserve remains for lemon water or iced tea) 1 egg 1/2 cup Caster Sugar plus 3 tablespoons 1/2 teaspoon pure vanilla extract 3/4 cup plus 2 tablespoons all-purpose flour […]
Fig Cake With Apricot Kernels
By January 23, 2010 Leave a Comment
Ingredients: 25 good quality, dried figs 25 apricot kernels or almonds ¼ cup honey 2 tablespoons – melted, hot ghee 2 tablespoons – rose water Instructions: Finely chop figs. Place them in a food processor, add honey and process until figs are smooth. Add the ghee and rose water (acts as lubricants) in-between for easy […]
Apricot Jam
By January 23, 2010 Leave a Comment
This is an old Celtic recipe that doesn’t contain any artificial preservatives, but just the same it is so delicious that it won’t last long in your fridge! Ingredients: 1.5 kg apricots juice of one lemon [tags]apricot kernels, cooking, recipes, food, apricot jam[/tags]
Apricot Kernel Bread
By January 23, 2010 Leave a Comment
Ingredients: shortening to grease the pan 1 1/2 cups thinly sliced apricots or loquats 1 cup water 1/2 cup juice from apricots 2 1/2 cups flour 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon salt 2 tablespoons butter, softened 1/4 cup honey 1/4 cup brown sugar 1 egg 1 teaspoon almond extract 1 […]
Apricot Kernel Cake
By January 22, 2010 Leave a Comment
Apricot kernels have a marzipan like taste which is enhanced with cardamom and black apricots. As the Hunzas ate the apricot kernel with the flesh, this recipe uses dried organic apricots to help balance the naturally occurring nutrients. Ingredients: 3/4 cup Kefir. 100 grams butter. 2 eggs, from pasture fed chickens. 1/2 cup of sourdough […]
Amaretti Cookies
By January 22, 2010 Leave a Comment
Ingredients: 2 1/2 cups of almond flour -or- 3 cups of fresh apricot kernels, finely ground up 1 1/4 cup of baker’s sugar (superfine sugar) 3 egg whites 1/2 teaspoon of vanilla extract 1 teaspoon of almond extract Extra sugar for dusting Method: Preheat oven to 300 F and line baking sheets with parchment paper. […]
Apricot Kernel Face And Body Scrub Recipe
By January 22, 2010 Leave a Comment
Ingredients: 2 oz citrus blend or orange blossom floral water 1.5 oz ground apricot kernel 1 oz melt and pour glycerin soap 1 oz aloe vera gel 1 oz rice bran oil (or other light weight oil suitable for use on the face) Orange and Sandalwood Essential oils Method: In a double boiler melt the […]
Mead or Celtic Wine
By January 22, 2010 3 Comments
Mead, also known as Celtic Wine, is made from pure nectar honey or honey dew. This spiced, honey-based wine was first discussed in Hindu writings around 1700 BC and in the writings of ancient Greece (around 700 BC). However, it was the Celtic and Northern European nations that embraced the beverage. Mead makes an appearance […]
Absinthe Preparation – The Traditional Method
By January 29, 2008 1 Comment
Traditionally, absinthe is poured into a glass over which a specially designed slotted spoon is placed. A sugar cube is then deposited in the bowl of the spoon. Ice-cold water is poured or dripped over the sugar until the drink is diluted to a ratio between 3:1 and 5:1. During this process, the components that […]
