almondvelvetcastle.wordpress.com

The Almond Velvet Castle

The Almond Velvet Castle. February 12, 2012. Fish Cakes on Watercress Salad. Fish Cakes with Watercress Salad. 4-6 Tblsp fish oil. 1 Tblsp rice wine vinegar. Small handful of dried sea weed, re-hydrated, chopped into small pieces. 1/2 cup of chickpea flour*. 1 cup of white rice flour. 200g Gurnard, chopped into small pieces. One small onion, chopped finely. Can of baby corn. Balsamic glaze for garnish (not necessary but always delicious). Turn oven on to 50deg to keep the cakes warm once they are fried.

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The Almond Velvet Castle | almondvelvetcastle.wordpress.com Reviews

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The Almond Velvet Castle. February 12, 2012. Fish Cakes on Watercress Salad. Fish Cakes with Watercress Salad. 4-6 Tblsp fish oil. 1 Tblsp rice wine vinegar. Small handful of dried sea weed, re-hydrated, chopped into small pieces. 1/2 cup of chickpea flour*. 1 cup of white rice flour. 200g Gurnard, chopped into small pieces. One small onion, chopped finely. Can of baby corn. Balsamic glaze for garnish (not necessary but always delicious). Turn oven on to 50deg to keep the cakes warm once they are fried.

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The Almond Velvet Castle | almondvelvetcastle.wordpress.com Reviews

https://almondvelvetcastle.wordpress.com

The Almond Velvet Castle. February 12, 2012. Fish Cakes on Watercress Salad. Fish Cakes with Watercress Salad. 4-6 Tblsp fish oil. 1 Tblsp rice wine vinegar. Small handful of dried sea weed, re-hydrated, chopped into small pieces. 1/2 cup of chickpea flour*. 1 cup of white rice flour. 200g Gurnard, chopped into small pieces. One small onion, chopped finely. Can of baby corn. Balsamic glaze for garnish (not necessary but always delicious). Turn oven on to 50deg to keep the cakes warm once they are fried.

INTERNAL PAGES

almondvelvetcastle.wordpress.com

1

broke back slow-roasted capsicum preserve | The Almond Velvet Castle

https://almondvelvetcastle.wordpress.com/2011/02/04/broke-back-slow-roasted-capsicum-preserve

The Almond Velvet Castle. Broke back slow-roasted capsicum preserve. February 4, 2011. Traffic light capsicums preserved. Makes: 1 medium sized jar. Prep time: 15 mins. Cooking time: approx 60 minutes. 8 medium sized capsicums. 4 cloves of garlic, crushed. 250ml rice bran oil. 1 Tbsp of whole black peppercorns. 1 preheat oven to 130deg Celcius, and line an oven dish with baking paper. 7 using a knife remove and discard the skin from each of the capsicum pieces. I made this while i was off work with a &#8...

2

asparagus ribbon tart | The Almond Velvet Castle

https://almondvelvetcastle.wordpress.com/2011/01/22/asparagus-ribbon-tart

The Almond Velvet Castle. January 22, 2011. Asparagus ribbon tart great when asparagus is in season. Serves: 4 -6 (as a side). Prep time: 35 minutes. Cooking time: 25 minutes. 12 medium asparagus spears. 1 sheet/block pavillion gluten free short-crust pastry. Gluten free flour for dusting. 1 large egg, well beaten. 1 cup ricotta cheese, room temperature and light whipped with a fork. Freshly ground black pepper. 3 slices of prosciutto or bacon. Mozzarella or any cheese. Preheat oven to 200deg C. Remove t...

3

Fish Cakes on Watercress Salad | The Almond Velvet Castle

https://almondvelvetcastle.wordpress.com/2012/02/12/fish-cakes-on-watercress-salad

The Almond Velvet Castle. Fish Cakes on Watercress Salad. February 12, 2012. Fish Cakes with Watercress Salad. 4-6 Tblsp fish oil. 1 Tblsp rice wine vinegar. Small handful of dried sea weed, re-hydrated, chopped into small pieces. 1/2 cup of chickpea flour*. 1 cup of white rice flour. 200g Gurnard, chopped into small pieces. One small onion, chopped finely. Can of baby corn. Balsamic glaze for garnish (not necessary but always delicious). Turn oven on to 50deg to keep the cakes warm once they are fried.

4

savoury tartelettes | The Almond Velvet Castle

https://almondvelvetcastle.wordpress.com/2011/01/22/savoury-tartelettes

The Almond Velvet Castle. January 22, 2011. Savoury tartelettes perfect for sunday brunch. Half a courgette cut into small cubes. 1/3 tsp chilli relish. 4 kalamata olives, pitted and sliced thinly. 12 slices of coppa/prosciutto. Serves: 2 / makes: 4. Prep time: 10 minutes. Cooking time: 15 minutes. Pre-heat oven to 190deg C, then in a small pan place knob of butter, saute at a low heat the shallots, courgette, chilli relish, smoked paprika and olives. Using two spoons wedge out the muffins and plate-up&#...

5

berry, almond and hazelnut crumble | The Almond Velvet Castle

https://almondvelvetcastle.wordpress.com/2011/02/03/berry-almond-and-hazelnut-crumble

The Almond Velvet Castle. Berry, almond and hazelnut crumble. February 3, 2011. Prep time: 10 minutes. Cooking time: 30 minutes. 130grams of softened butter. 3/4 cup of flour (gluten free in my case! 115grams of brown sugar. Large handful of whole blanched almonds, cut roughly. Large handful of whole hazelnuts, cut roughly. 250grams of black berries. 2 Tbsp caster sugar. 1 Preheat oven to 180 deg C,. 3 Roughly cut your almonds and hazelnuts and mix through the crumble topping. From → Recipes. Broke back ...

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The Almond Velvet Castle

The Almond Velvet Castle. February 12, 2012. Fish Cakes on Watercress Salad. Fish Cakes with Watercress Salad. 4-6 Tblsp fish oil. 1 Tblsp rice wine vinegar. Small handful of dried sea weed, re-hydrated, chopped into small pieces. 1/2 cup of chickpea flour*. 1 cup of white rice flour. 200g Gurnard, chopped into small pieces. One small onion, chopped finely. Can of baby corn. Balsamic glaze for garnish (not necessary but always delicious). Turn oven on to 50deg to keep the cakes warm once they are fried.

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