HONEY ALMOND DATE BALLS
Steps:
- Preheat oven to 350 degrees F.
- Grind almond in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant and a shade darker.
- Roughly chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl. Add half of the ground almonds to the dates, leaving the reserved almonds on the baking pan to roll the balls in once formed.
- Add honey to the date and almond mixture. Mix together until evenly incorporated and smooth. Coat hands with some vegetable oil so that mixture does not stick too much and form mixture into 1 1/2-inch balls. Roll each ball in chopped almonds to coat well. Place in a tightly sealed container until ready to eat. Any leftover chopped nuts for coating can be sprinkled over the balls to keep them from sticking together if transporting. Will keep for up to 5 days at room temperature or up to a week, if refrigerated.
Nutrition Facts : Calories 139, Fat 5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 3 grams, Sugar 17 grams
MANGO CHUTNEY, PROSCIUTTO AND PANEER "PIZZA"
Provided by Aarti Sequeira
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- In a small saucepan, combine the tomato paste, mango chutney, minced garlic, and water over medium heat, until well combined. Season the mixture with salt and pepper. Cook for about 5 minutes and then remove the saucepan from the heat and set aside.
- In a small bowl, combine the mozzarella, paneer, red pepper flakes, cilantro, green onion, ground cumin and extra-virgin olive oil. Season the mixture with salt and pepper. Add more red pepper flakes if you like it spicy!
- Arrange the naans on a cookie sheet. Divide the tomato-mango chutney sauce evenly among the naans, spreading to coat the top. Evenly divide the cheese mixture among the naans. Throw in the oven for 10 to 15 minutes, or until crisped around the edges.
- Meanwhile, tear the prosciutto into small pieces. When the pizzas are ready, top them with the fresh prosciutto. Cut each naan into 4, and serve!
SPICED PANEER
Indian cheese paneer makes a great vegetarian dish as it holds its form - flavour with fenugreek and garam masala
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Yield Serves 4 as a main, or 6-8 as a side dish
Number Of Ingredients 14
Steps:
- Heat 1cm oil in a large frying pan and fry the paneer in batches until golden brown - watch out as the oil spits. Scoop it on to kitchen paper.
- Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chilli and onion for about 8- 10 minutes until golden. Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices and honey, stir and simmer for a few minutes.
- Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger. Serve sprinkled with peppers and spring onions.
Nutrition Facts : Calories 463 calories, Fat 34 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 3.75 milligram of sodium
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