Paprika Roasted Prawns with Tomato Nectarine Salad - Salad Days # 2

This is one of my favourite summer salads - it's fresh and vibrant, and has great texture.  There have been numerous versions around of the nectarine and tomato salad - with good reason.  They are surprisingly good together - the sweet, juicy nectarines are a perfect foil to the more acid-sweetness of the tomatoes.  It makes a great side salad to just about anything, but I like to amp things up a bit by adding some peppery salad leaves and some paprika roasted prawns to make a complete meal.

Now before I share the recipe, I want to talk a bit more about salads in general.  I've said it here a dozen times or more ... I love salads.  A big bowl, substantial salad is hands down my favourite meal any time of the year.  Such is my love of salad, that I'm challenging myself to come up with a different salad every day for the month of February - that's 28 days of salads - and I plan to share as many of them as I can with you.  I'll also be doing some flashbacks to some of my favourite salads I've shared in the past.

What's more, I'm giving you the opportunity to share some of your favourite salads with me too.  Have a favourite salad you'd like to share?  Simply link up your salad recipe using the linky tool at the bottom of this post.  The linky will be open all month, and you can join in any day or every day, and link as many recipes as you like.  Feel free to grab the Salad Days badge from the sidebar to include in your post if you'd like to.  There's really no rules around linking up, other than please, use your manners and link your post back to this one.  Linking old posts is fine too, just please edit them to include the back link.

I always find that thinking about salads sparks the most creativity in me around food, and I thought I would share with you some of my suggestions for creating a great salad of your own.

Salads are not just summer fare.  I like a salad which is substantial enough to constitute a meal in its own right, and this can be surprisingly easy to achieve in winter when all sorts of root vegetables are in season.  So what are my salad rules?

Firstly, a good salad should ideally, in my opinion, contain some form of protein.  This could come in the form of:

• Cheese - grilled haloumi, feta, blue cheese, brie, soft goats-milk cheeses, bocconcini or mozzarella are all great in salads
• Poultry - try chicken, duck or quail
• Fish and seafood - salmon, smoked white fish, prawns, lobster, crab, squid, mussels are all wonderful additions to any salad
• Meat - personally I don't use much meat in my salads other than perhaps some chorizo sausage or some crispy prosciutto or pancetta, but you could certainly experiment with the inclusion of some rare lamb or beef
• Nuts and seeds - I like cashews, pecans, walnuts, pine nuts, hazelnuts, almonds, pistachios, peanuts, sunflower seeds, pumpkin seeds and sesame seeds
• Pulses & legumes - try chickpeas, lentils, cannellini beans, lima beans, borlotti beans
• And yes, if you must, tofu - I have to say it definitely wouldn't find its way into any salad of mine, but it would certainly be a good inclusion for those whose gastronomic ethos doesn't extend to the consumption of various other forms of protein and, apparently, some people even like it.

Secondly, I like a grain of some sort - noodles, pasta, rice, quinoa, couscous, croutons are a few suggestions. It is useful to know, if your diet doesn't include any animal products, that pulses combined with grains form a complete protein.

Thirdly, a great meal in a salad should have great texture and colour - consider the inclusion of some fruit (fresh or dried) and fresh herbs (mint, coriander, flat-leaf parsley, basil, tarragon are all wonderful in salads).

And lastly, your salad should have a great dressing which pulls the whole meal together - it's the dressing which really balances out all the ingredients you have chosen for your salad and creates beautiful layers of flavour.

Above all, don't be afraid to experiment and come up with your own wonderful creations. Like all experimenting in the kitchen, not everything will be a success, but along the way you will learn a great deal about flavours and textures that work well together, and you will without doubt get many pleasant surprises.

Paprika Roasted Prawns with Tomato Nectarine Salad Recipe
Click here for a printable copy of this recipe

No need to follow quantities too literally here - use your instincts, and this can easily be multiplied to feed any number of people

For each person allow:
100g-150g (3-1/2 to 5 oz) raw prawns
1x large, ripe nectarine, stone removed and cut into wedges
6-8 cherry tomatoes, halved, use a variety of colours if you can get them
large handful of peppery salad leaves such as rocket and mizuna
handful of flat leaf parsley, roughly chopped

To flavour the prawns:
1-2 teaspoons smoky paprika (depending on your tastes)
1-2 tablespoons olive oil (or more, depending on the quantity of prawns you are cooking)
flaky sea salt & freshly ground black pepper

Dressing (this will probably make enough for two generous servings):
1 tablespoon white balsamic vinegar
3 tablespoons olive oil
1 teaspoon maple syrup
flaky sea salt & freshly ground black pepper

Preheat oven to 180 degrees C (350 degrees F).

Meanwhile make the dressing - place all the ingredients in a small jar, cover, and shake until everything is well combined.  Taste and adjust seasonings to your liking.  Set aside.

In a small bowl mix together the paprika, olive oil, flaky sea salt and freshly ground black pepper.  Toss the prawns in the bowl until they are all well coated, then place prawns in a single layer in an ovenproof dish.  Place dish in the oven and roast until the prawns are just cooked through.  This will only take about 5 minutes so keep an eye on them.

Place the nectarines, cherry tomatoes, and half the parsley in a bowl, pour over half of the dressing, and toss to combine everything well.  Leave to stand while the prawns are cooking to allow the juices from the nectarines and cherry tomatoes to "meld" with the dressing.

Arrange salad greens on a serving platter, and nestle the nectarines and tomatoes (with their dressing) in amongst the leaves.  Arrange the cooked prawns over the top, drizzle with the remaining dressing, and finish with a sprinkling of the remaining parsley.

Serve immediately.

What's your favourite salad?  I'd love you to tell me about ... better yet, why not share it.

Tahini Soup

This week is Pot Luck week at I Heart Cooking Clubs, and just as I was sitting at the table this morning pondering which one of our wonderful chefs I would choose to cook with, my copy of Food From Many Greek Kitchens by Tessa Kiros leapt out at me from the bookshelf - figuratively, you understand ... thus far, my cookbooks have not taken to actually jumping around the kitchen, which, although potentially interesting, is probably a good thing.

Anyhow, this is a book which I acquired towards the end of our time spent cooking with Tessa, and given how much I like this book I'm a little surprised that I haven't dipped into it more often.  Maybe it's because I always think of Greek food as being quintessentially summer food.  Still, with summer now just around the corner, there's a good chance this book will spend a little less time on the bookshelf and a bit more time out on the kitchen bench over the next few months.

Thumbing through the book, I came across this recipe for Tahini Soup.  I almost passed it by.  It seemed too simple, too unimpressive, and I wasn't even sure that I would like it.  Don't get me wrong, I love tahini, but I do find that in large doses it can be a little overwhelming.  I was certainly prepared not to be wowed by this dish, but it seemed quick and easy and just what I needed for a quick, late-lunch fix today.

This soup truly is the work of moments - in the time it takes to boil pasta it's done - seriously.  Despite the pasta, it is not a heavy or stodgy soup - instead it has lightness, and warmth, and is deliciously comforting.  My first impression when I tasted for seasoning before serving it was "pleasant enough, nice nutty flavour, but somewhat ordinary".  But, don't be fooled ... add the topping of toasted sesame seeds, smoky paprika, warming cayenne, and zesty lemon, along with a drizzle of the best quality extra virgin olive oil you can lay your hands on, and all of a sudden you have wow factor in spades.

In her introduction to the recipe, Tessa says, "This is a very simple soup that can be made in minutes.  Traditionally it's from the Cycladic Islands and is eaten in the week leading up to Easter, or on Good Friday when simple meat-free foods are eaten."  I say, eat this delicious soup any time you want maximum flavour for minimum effort.  I will definitely be making this again, in fact I think this just became my "go-to" soup.

Tahini Soup

Adapted from recipe by Tessa Kiros from

Food From Many Greek Kitchens

Makes 2 generous servings

Click here for a printable copy of this recipe

4 cups boiling water

1 cup pasta shapes (I used casareccia)

salt

juice of 1-1/2 lemons

1/2 cup tahini

2 teaspoons sesame seeds

1/2 teaspoon smoky paprika

pinch cayenne pepper

grated zest of 1 lemon

extra virgin olive oil

freshly ground black pepper

Bring water to the boil in a medium sized saucepan.  Salt the water, but not quite as generously as you normally might for boiling pasta, as this water will form the basis of your soup - about 1 heaped teaspoon should do it. Add pasta to the boiling salted water  Cook according to packet instructions until al dente.

Meanwhile, heat a small frying pan over moderate heat, and toast the sesame seeds in the dry pan until golden.  Add the paprika, cayenne pepper, and lemon zest.  Stir until everything is combined, and remove immediately from the heat.  Remove to a small bowl so that the seeds don't continue cooking.

In another small bowl combine the lemon juice and tahini, add a ladleful of the boiling pasta water, and whisk until the mixture is smooth.

As soon as the pasta is cooked, add the lemon-tahini mixture to the pan and continue to stir over heat for a couple of minutes, until the tahini mixture has been fully combined.  Taste and add a little more salt if necessary.

Ladle into serving bowls, sprinkle over some of the sesame and paprika mixture, add a little freshly ground black pepper, and finish with a drizzle of extra virgin olive oil.

If you would like to get to know Tessa a little better, check out Food From Many Greek Kitchens and many of Tessa's other great titles available from Amazon or Fishpond NZ.

         

Do go and see what else my friends at I Heart Cooking Clubs have cooked up for this week's Pot Luck ...

I'm also sharing this post this week at See Ya In the Gumbo hosted by the lovely Michelle at Ms. enPlace, at Souper (Soup, Salad & Sammies) Sundays hosted by my good friend Deb at Kahakai Kitchen, at Cook Your Books, hosted by the lovely Joyce at Kitchen Flavours, and at Weekend Cooking, hosted by Beth Fish Reads.

                          

Fish Curry (Boatmans Curry)

At I Heart Cooking Clubs, our theme this week is "Comforting Curries" - to be even more precise, a curry from the Queen of Indian food, Madhur Jaffrey.

When spring temperatures plummeted yesterday to the extent that merino sweaters had to be dragged out of the mothballs again, and I returned from the market cold and wet (yes, chilly temperatures were accompanied by teeming rain), a curry seemed like the perfect warm-me-up-pick-me-up kind of dinner.

A quick online search and I came up with Madhur Jaffrey's recipe for "Boatmans Curry".  As soon as I noticed that one of the ingredients was tamarind paste (one of my favourite flavours), I knew this was the dish.  I happened to have everything on hand that I needed, barring the fish, so after a quick trip down to the fishmonger I was good to go.

I don't mind a moderate amount of heat to my curries, but the same cannot be said for everyone else in my household.  So, I've adjusted Madhur's recipe quite a bit to really dial down the heat factor.  So much so, I was actually a little worried that I would find it a bit bland for my taste.  As it turned out, there is so much other flavour going on that it totally didn't need the extra heat.  I also made a couple of other little changes to the preparation, firstly because I didn't have fresh coconut, and also mincing my shallots up with the garlic and ginger, rather than keeping the onion separate, just because I prefer it that way.  What follows, is my version of the recipe.  Follow the link above if you want Madhur's original version with full throttle heat.

Fish Curry Recipe

Adapted from recipe for Boatman's Curry by Madhur Jaffrey

Makes 3 generous servings

Click here for a printable copy of this recipe

For the spice paste:

1 teaspoon chilli paste

1 tablespoon paprika

3 tablespoons ground coriander

1 teaspoon turmeric

1-1/4 cups long thread coconut

3/4 cup hot water

For the tamarind paste:

2-1/2 tablespoons tamarind paste

1x green chilli, seeds removed

2.5cm (1 inch) piece ginger, peeled & roughly chopped

2x cloves garlic, peeled & quartered

4x shallots, peeled & quartered

1-1/2 teaspoons salt

1 tablespoon oil (neutral flavour)

1/2 cup water

500g firm fleshed white fish, cut into large chunks

(I used trevally)

fresh coriander (cilantro), roughly chopped

Begin with the spice paste.  Put coconut threads into a bowl and pour over the hot water.  Allow to soak for about 30 minutes to soften the coconut.  Then place coconut, and soaking liquid, along with all the other ingredients into a blender, and blitz until you have a smooth paste.  Remove from blender to a small bowl and set aside.

Now on to the tamarind paste.  Put all the ingredients into the blender, and again blitz until you have a smooth paste.

Heat oil in a medium sized, heavy bottomed pan over medium heat.  Add spice paste to the pan, along with the 1/2 cup of water.  Bring to a gentle simmer and cook for a couple of minutes.  Now add the tamarind paste to the pan, stir to combine, and simmer for a further 5 minutes.  Add the fish pieces to the pan, stir, and simmer until the fish is cooked through - about 8 to 10 minutes.  Add a little more water during the cooking process if you find the gravy is too thick.

Serve with plain basmati rice, and sprinkle with freshly chopped coriander.

I also served with with some raita and my recently made apple, plum and peach chutney.

Once we'd finished, I still had quite a bit of the gravy left over.  Don't be tempted to throw that away.  I reheated the leftover gravy today for lunch, adding some hard boiled eggs, for an instant egg curry.  As it turned out, this curry worked perfectly with the eggs, so that would be a great substitution for the fish if you happen to be vegetarian.

If you would like to get to know Madhur a little better, then do go and visit my friends at I Heart Cooking Clubs and see what they've all cooked up ...

... or check out Madhur Jaffrey's Indian Cooking and many of Madhur's other great titles available from Amazon USA, Amazon UK or Fishpond NZ.

         

Stuffed Aubergines

 

When I first started cooking for my partner, there were a lot of things he wouldn't eat.  "Doesn't sound like something I'd want to eat" was an expression he used frequently when I made a variety of dinner suggestions.  However, I'm not stupid.  Two of his favourite things happen to be broccoli and chicken, and it didn't take me long to work out that if I worked either of those two ingredients into a dish, I could also manage to sneak in a couple of other ingredients that he might ordinarily have shunned.

And so it was, that over time, I have managed to get him eating aubergine.  Now I wouldn't go so far as to say that he loves them, and he would probably balk at an "aubergine as hero" kind of meal (such as the Aubergine & Lemon Risotto I posted a few days ago), but as an ingredient in a number of dishes he quite enjoys it.

Thumbing recently through my copy of Falling Cloudberries by Tessa Kiros for one of our I Heart Cooking Clubs challenges, I came across her recipe for stuffed aubergine.  Now I would have quite liked to try a vegetarian interpretation of this, perhaps filling them with rice or perhaps some mushrooms, and that is something I will definitely try on another occasion.  But I knew beyond a shadow of a doubt that if I was going to make this dish fly around here it would have to have the meat filling.  So, "what's for dinner tonight?" he asked me, and I've got to tell you he looked positively stricken when I said "stuffed aubergines".  Clearly a leap too far.  "They're stuffed with mince, and feta, and pecorino cheese, and flavoured with garlic and that smoky paprika that you like", I said.  He looked highly relieved by that and agreed to give them a try, but I could tell that he was nervous about it because several times during the day he asked me "remind me what's in those aubergines again?"

Well moment of truth arrived when the dish was served.  He approached the dish somewhat sceptically, though admitted that it looked pretty good.  A nervous mouthful was taken, and then lo and behold the first serving was scarfed down in no time flat, and seconds were requested.  What's more, there was a bit of filling left over that didn't fit into the aubergine shells, which he asked to have for his lunch the next day.  Now that's what I call progress.

I actually made this for an I Heart Cooking Clubs challenge a few weeks ago, and didn't get around to posting it.  However, while we continue to cook with Tessa Kiros, our theme this week is "A Study in Scarlet", challenging us to come up with red or scarlet-hued food.  This seems to fit the bill perfectly, so I'm thrilled to get this post out of draft.  What's more, it's summer here in New Zealand, and whilst we might normally associate summer with lots of leafy green salads, this dish is so reminiscent of dishes I ate in Greece earlier in the year that it will always be a quintessentially summer dish to me.

This is great hot out of the oven, but is also great served at room temperature.  I urge you to try it.

 

Stuffed Aubergines

Adapted from a recipe by Tessa Kiros from

Falling Cloudberries

Serves 2 greedy people for a substantial meal

or 4 people for a light meal

or 8 people as an appetiser

Click here for a printable copy of this recipe

4 small, long aubergines

olive oil for brushing

Tomato Sauce:

3 tablespoons olive oil

1 clove garlic, minced

3 cups tomato passata

1 cup water

flaky sea salt & freshly ground black pepper

Filling:

5 tablespoons olive oil

1 clove garlic, minced

1 stalk of celery, finely chopped

1 teaspoon smoky paprika

400g (1 lb) minced beef

3/4 cup freshly grated pecorino cheese

150g (5-1/2 oz) feta, diced or crumbled

generous handful flat-leaf parsley, finely chopped

flaky sea salt & freshly ground black pepper

Preheat your oven to 180 degrees C (350 degrees F).

Begin by making the tomato sauce.  In a medium saucepan heat the olive oil over medium heat.  Add the minced garlic clove, and as soon as it begins to release its fragrance add the tomato passata and water to the pan.  Season generously with flaky sea salt and freshly ground black pepper and bring to the boil.  Reduce to a simmer and cook for about 15 minutes.  Remove from heat and set aside.

Remove the stalks from each of the aubergines and cut them in half lengthwise.  Using a spoon, scoop the flesh out of each aubergine half, to give you a boat-shaped shell.  Chop the flesh that you've just scooped out into smallish dice and set aside.  Now liberally brush the "boats", inside and out, with olive oil.  Place on a shallow baking dish, lined with parchment paper, and put into the preheated oven.  Bake until golden brown and softened but still holding their shape.  Remove from the oven and set aside.

While the aubergine shells are baking, make the filling.  Heat the olive oil and the minced garlic in a large non-stick saute pan set over medium heat.  As soon as the garlic becomes fragrant, add the diced aubergine flesh, celery, and paprika.  Saute until softened and pale golden brown.  Now add the minced beef and cook for 10-15 minutes until lightly browned, stirring from time to time with a wooden spatula and breaking up any clumps of meat.  Season with flaky sea salt and freshly ground black pepper.  Stir in 1 cup of the tomato sauce and cook for a further 2-3 minutes.  Remove from heat and allow to cool slightly.  Stir in the pecorino cheese, feta and flat leaf parsley.  Taste and adjust the seasoning if necessary.

Using a baking dish that is just big enough to fit the aubergine shells quite snugly in a single layer, ladle enough tomato sauce into the baking dish to cover the base to a depth of about 2 cm (3/4 inch).  Fill each of the aubergine shells with the meat mixture.  Pat it in quite well with your hands, but take care not to make it too compact.  Place the filled aubergines on top of the tomato sauce, and drizzle with a little more tomato sauce over the top.

Bake for approximately 30-45 minutes, or until the sauce is bubbling and and a golden crust has formed in places.  Remove from the oven and cool slightly before serving.

Serve with a fresh green salad, and some crusty bread.

If you would like to get to know Tessa a little better, then do go and visit my friends at I Heart Cooking Clubs and see what they've all cooked up ...

... or check out Falling Cloudberries and many of Tessa's other great titles available from Amazon or Fishpond NZ.

         

I'm also sharing this post at Full Plate Thursday hosted by Miz Helen's Country Cottage.

Lastly, a reminder that the all new Cookbook Sundays begins here this coming Sunday 11 December.  So dust off those cookbooks and come and join the fun.

Paros Potatoes

Today marked the end of week one of this yoga retreat, and although we have begun by easing ourselves into things very gently, by the end of this morning’s practice we were all feeling ready to embrace the forthcoming rest day tomorrow.  Especially after Graeme’s special workout that he put us through yesterday afternoon - a routine which he has devised to help students develop the strength and fitness which will, in the long run, make our asana practice more effortless - at least that’s the theory anyway.

Of course, such hard work must always be balanced by a certain amount of fun and relaxation, so last night we had our weekly pot luck dinner.  A wonderful variety of dishes appeared, including:  a beautiful mixed salad, zucchini fritters, a torn bread salad (with caramelised onions, garlic and prosciutto), lentils, beetroot in a yoghurt sauce with toasted walnuts, hummus, rice with mushrooms and asparagus, and chicken cooked in a coconut milk and banana curry.  Needless to say, we had beautiful local Paros wines to wash it all down with, and for dessert we had big bowls of fresh apricots and cherries, as well as chocolate-dipped strawberries and Greek pastries.  For my own contribution to this feast I made a big bowl of these crispy paprika salted potatoes - so simple, it is a stretch to really call this a recipe;  however, they were such a huge success that I thought it would be rude not to share them with you as well.

I discovered in the local supermarket the other day this wonderful tin of paprika salt.  Now I would not ordinarily buy something like this - after all it doesn’t take much to mix a bit of salt and paprika together to make your own - but as soon as I lifted the lid of the tin to inspect, I was so captivated by the smell and the colour that I just couldn’t resist.  Besides, this is my idea of the perfect “souvenir” to take home as a reminder, for months to come, of this holiday.

Paros Potatoes Recipe

(Quantities here are not critical, this recipe is really just a guideline)

potatoes (Agria, if you can get them, are best)

olive oil (Greek, if you can get it)

paprika salt (or coarse sea salt and smoky paprika)

dried oregano

freshly ground black pepper

Peel potatoes, and cut into largish dice - about 2.5cm (1 inch).  Put potatoes into a pot and cover with cold salted water.  Set the pan over high heat and bring to the boil.  Boil for about 5 minutes - by this stage the potatoes should be just barely fork tender - not cooked through, but just starting to yield when poked with a fork.

Remove pan from the heat, drain potatoes into a colander or sieve, and shake really well to “rough” the potatoes up.  Set aside for half an hour or so to allow the potatoes to dry completely.

Pour olive oil into a large skillet - enough to completely cover the base of the pan to a depth of about .5cm (1/4 inch) - and set the skillet over high heat.  Once the oil is hot (test by carefully dipping a piece of potato into the oil - if it immediately starts to sizzle it is ready) add potatoes to the pan in a single layer.  You may have to cook them in several batches if you are doing a lot of potatoes.  As soon as you have added the potatoes to the pan, sprinkle over a little of the paprika salt (coarse sea salt and smoky paprika) and dried oregano.  Turn the potatoes over in the hot oil from time to time (depending on your element you may need to turn the heat down a little) and cook until they are golden brown all over, cooked through, and crispy on the outside.

Remove to a paper towel to drain, sprinkle again liberally with the paprika salt, dried oregano and freshly ground black pepper.  Keep warm while you cook the remaining batches.

Once all your potatoes are cooked, put them in a large serving bowl, toss them well to make sure all the potatoes are well coated with the spices.

Serve immediately and try not to be overwhelmed by the sighs of satisfaction from your guests.  One word of advice - bring these to the table last, for I can tell you this - the minute you put these on the table someone will not be able to resist sneaking one, and before you know it the bowl will be empty before you even finish bringing the rest of the dishes to the table.  As you will have already devoured several of these in the privacy of your kitchen as you’ve cooked, you should not be surprised by this!!

Make it with ..... Mondays # 6

Thanks for stopping by and joining me for another "Make it with ..... Mondays" challenge.

Today we closed the door on challenge paprika, and you all brought some great dishes to the table.  Some of you hadn't used this ingredient before, so as always it was great to see you step out of your comfort zone and give it a try.   An interesting observation I made with this challenge, is that even though, as mentioned, many of you "stepped out of your comfort zone", almost all of you ended up with dishes that could often be considered "comfort food".   For my own part, I finally got to share with you my Chicken & Chorizo Paella, which had been languishing in draft for about 8 months, and I discovered a new favourite - Bittman's Simplest & Best Shrimp Dish.  So do go and check out all the entries - there are many great dishes there - all very colourful, flavourful and many deeply comforting.

A reminder also, that challenge Nutella is still open for another week (closing midday Monday 14 February - NZ time).  So keep those Nutella recipes coming - remember that you can link up as many posts as you like (as long as Nutella is one of the ingredients), and linking up old posts is fine too.  There have been some great posts submitted already, and I know that many of you have been making wonderful treats for World Nutella Day and forthcoming Valentines Day, so do stop by and link them up.  I shared with you last week my Grilled Pineapple with Nutella - proof, in my opinion, that a decadent dessert can still be relatively healthy.  I'll also be sharing with you this week my Chocolate Cherry Nutella Ice Cream - this is nothing less than a taste sensation - you won't want to miss this one. 

Now it's time to turn our attention to this week's special ingredient .....

Almonds

Almonds are the edible seeds of the almond tree, native to Southern Asia and the Middle East.  Almond trees generally begin to bear fruit after about 5 years, with the fruit coming to maturity  in autumn (about 7-8 months after flowering).

Although we generally think of almonds as nuts, they are in fact not a nut, but what is known as a drupe.  The seed that we eat grows inside a hard shell, which itself grows inside an outer hull. In the case of the almond this outer hull is a thick, leathery coating, which would be fleshy in other members of its species such as plums and cherries.

Approximately 1.7 million tonnes of almonds are produced worldwide each year, with around 80% of that coming from California.  Other major producers are Spain, Syria, Italy, Iran, and Morocco, with smaller quantities also coming from Algeria, Tunisia, Greece, Turkey, Pakistan, Lebanon and China.

There are two varieties of plants - one which produces sweet almonds, and one which produces bitter almonds.  Almonds have a multitude of culinary uses and nutritional benefits.  Almonds are low in carbohydrates and high in dietary fiber and monounsaturated fats, and regular consumption of almonds has been shown to lower the risk of cardiovascular disease and developing diabetes.  The use of almond flour or meal is a great substitute in cakes and breads for those on a carbohydrate-restricted diet, and because almond flour is also gluten-free it is a popular substitute for those with wheat allergies and intolerances.  Almonds are also a rich source of vitamin E;  consumption is claimed to improve complexion, as well as increase HDL-cholesterol (good cholesterol) and reduce LDL-cholesterol;  and Ayurvedic health practitioners believe that almonds provide nutrients for the brain and nervous system, thereby raising intellect and promoting longevity.

So now it's time to get cooking - put your thinking cap on, get creative, and see what you can come up with.  You may use almonds in any form - whole nuts, smoked, blanched, roasted, slivered or flaked;  almond flour/meal;  almond butter;  marzipan;  almond milk;  almond oil, or even an almond liqueur.  Can't wait to see what you come up with.

There are really only two rules for participating in this event:

1. Your post must feature this week's ingredient.  If, however, over time you have found a good substitute when you come across this ingredient in recipes (maybe because you don't like it, or it's not readily available in your area, or someone in your family has an allergy to it, or you use a vegan or gluten-free substitute), then, please tell us about it, show us what you use instead and explain to us why, and then of course link up - this is after all a learning experience and it's good to know about alternatives.
2. Your blog post must link back to this post and mention "Make it with ..... Mondays"

That's it - create your post (or feel free to link up an old post if you have one that uses this week's ingredient);  multiple posts are welcome;  then scroll down to the bottom of this page where you will see a small box that says "You are next, click here to enter". Click on that link, and follow the simple instructions - please link directly to your post, not just your blog home page.

Want to join in but don't have a blog?  No problem - just email me your thoughts, ideas and recipes, and I'll include them in a round-up the following week.  To email me just go to the "Contact Me" button on my sidebar.

If you would like to use a badge in your post, simply copy the code in the box beneath the badge below and paste it into your post.  Feel free to also use it in your sidebar if you wish.

<a href="http://couscous-consciousness.blogspot.com/p/make-it-with-mondays.html" target="_blank"><img src="http://i1199.photobucket.com/albums/aa476/Susan_Busch/5308633012_ba44e6bfb1_m.jpg" border="0" alt="MakeItWithMondays"></a>

Please link your posts for "Make it with ..... Mondays" challenge almonds using the linky at the bottom of this page.  The linky will be open until 11.59am Monday 21 February (NZT).

Please go to this page to link your posts for "Make it with ..... Mondays" challenge Nutella.  The linky will be open until 11.59am Monday 14 February (NZT).

Last of all, before you get linking, here is a preview of what's coming up over the next 4 weeks:

Week commencing Monday 14 February - we're making it with polenta
Week commencing Monday 21 February - we're making it with coffee
Week commencing Monday 28 February - we're making it with tamarind
Week commencing Monday 7 March - we're making it with pomegranate molasses

Bittman's Simplest & Best Shrimp Dish

The dish I'm sharing with you today comes from Mark Bittman's weighty tome, "How to Cook Everything" (though I actually referenced it on the HTCE iPhone application), and is another contribution to Make it with ..... Mondays, challenge paprika as well as to the latest Tackling Bittman Recipe Hop.

"The Simplest & Best Shrimp Dish" is Bittman's own title for this dish and, to be honest, it is so good and so deliciously simple that it is hard to imagine a more fitting name for it.  If you buy shrimp which have already been peeled and cleaned, then the only work involved is a bit of garlic preparation and parsley chopping - hardly what you would call labour intensive.  The actual cooking is even less demanding.  I served this dish with some saffron rice, and the shrimps can basically be prepped and cooked in the time it takes to cook the rice, which is what I call perfect timing.

The sauce is gloriously garlicky and redolent with the smoky aroma of the paprika, and was beautiful served over rice, but would be equally good with some pasta or fresh crusty bread to mop up all that wonderful sauce.  This dish would also be perfect served with a variety of other dishes as part of a selection of tapas.

Of one thing you can be certain - no matter which way you serve this, you will be asked for it over and over again.

The Simplest & Best Shrimp Dish Recipe

Adapted from Mark Bittman's

How to Cook Everything

Makes 2 generous servings

Click here for a printable copy of this recipe

extra virgin olive oil

2 large garlic cloves, chopped

300g shrimp, peeled and deveined

flaky sea salt

freshly ground black pepper

1/2 teaspoon ground cumin

3/4 teaspoon hot paprika

chopped fresh flat-leaf parsley

Pour enough extra virgin olive oil into a large skillet to liberally cover the bottom of the pan.  Set the pan over low heat, warm the oil, add the garlic, and cook until it turns golden.

Increase the heat to medium-high and add the shrimp.  Sprinkle over some flaky sea salt and freshly ground black pepper;  add the cumin, and the paprika.  Stir to blend and continue to cook, shaking the pan occasionally and turning the shrimp over a couple of times, until they are pink and the mixture is bubbly - about 5 minutes.

Garnish with the parsley and serve immediately.

Interested in cooking some more with Mark Bittman?  I highly recommend any of these Mark Bittman books:

     

Available from Amazon, Book Depository UK, and Fishpond NZ

This post is submitted to "Making it with ..... Mondays" # 4, challenge paprika (there's still time to join in - linky will be open until 11.59 am, Monday 7 February) and the Tackling Bittman Recipe Hop Volume 4 (linky will be open until 11.59 pm, Thursday 10 February).  I'd love you to get cooking either with some paprika or Bittman, or maybe a combination of both, then come on over and join in the fun.

     

This post is also linked to "Let's Do Brunch" at My Sweet & Savory and Food on Friday hosted by Carole at Carole's Chatter.