Evening Stars

Women's Health (Malaysia) - - FOOD NOW -

SWEET + SALTY NUTS

Mix 100g each of pecans, wal­nuts and cashews with an egg white and 3 ta­ble­spoons am­ber agave syrup. Sprin­kle with salt and Chi­nese five spice. Spread on a well-oiled pan and bake at 160°C for about 25 min­utes. Give them a stir mid­way through bak­ing time.

CHOCO­LATE MARZI­PAN DATES

Pit soft, ripe Med­jool dates, and stuff each with a lit­tle crum­bled al­mond paste and a chunk of chopped bit­ter­sweet choco­late. If you have an ex­tra-strong sweet tooth, dip them in melted dark choco­late.

WARM­ING WHISKEY

Get toasty with a pre­mixed craft cock­tail such as Fluid Dy­nam­ics 1850, a whiskey­based Saz­erac. Just open, pour, and add bit­ters if you like.

CRISPY EGG­PLANT CHIPS

Slice Ja­panese egg­plant on the di­ag­o­nal into thin ovals, then spread them in a sin­gle layer on a well-oiled bak­ing sheet. Brush lightly with oil, then sprin­kle with sea salt and ground cumin. Bake at 190°C for 25 to 30 min­utes, un­til dry and crisp. Serve with spicy salsa.

ROAST BEEF AND RAP­INI ROLLS

Sauté chopped rap­ini with olive oil, gar­lic and red pep­per flakes un­til soft. Pile on cia­batta rolls with a hearty coat­ing of Di­jon mus­tard and some sliced roast beef.

SPICED AP­PLES

Toss sweet-tart ap­ple slices (like Fuji or Pink Lady) with lemon juice, chilli pow­der, paprika and a pinch of salt.

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