Happy Friday gorgeous! How’s your week been? I’ve started spending more time in the kitchen lately and have totally fallen back in love with un-cooking. I thought I’d stop in today and share with you two recipes that come from only a few ingredients. Also, I’ve decided to only feature versatile food here on the blog that’s also kid friendly. I really want to encourage all the mumma bears out there to feed our kids the good stuff.
I love me some nut milk. I’ve played around with a few variations, (almond, macadamia, hazlenut), but yesterday I caught on to a real winner: macadamia and walnut. Oh em gee. It’s so silky, creamy and thick, and because macas and walnuts are particularly fatty, this milk is totally winter appropriate; comforting and decadent.
Soak 1/2 cup of each nut in water over night.
The next day, replace the soak water with fresh water. I use roughly a 2:1 ratio, water to nuts. You can add anything you like at this stage; a pinch of sea salt, some dates for sweetness, vanilla. Anything you like > Blitz well- I used a stick blender and it worked a treat > Pour the mixture into a strainer lined with cheese cloth and let the milk seep through.
I normally pop this in the fridge and walk away for an hour. When I come back to it I give the cheese cloth a big squeeze until I’m left with dry nut meal in the cloth and delicious fresh milk in the jar. It looks just like real milk! I get very, very excited about these things…
Mix the juice of one lemon, a pinch of salt and a pinch of pepper with the nut meal left over from the milk > Press the mixture into a ramekin > Dehydrate. I don’t have a dehydrator, so I just left it in the oven over night on the lowest temperature.
The result: delicious, it’s kind of reminiscent of haloumi (thanks to the salt and lemon), but has more of ricotta consistency. I can totally see myself enjoying this with some crackers, sprinkled over a wild mushroom risotto or scattered though a vegetable lasagne. Yum!
And the best part? Nothing wasted! What’s your favourite non-dairy milk? Do you make your own?