Latest news with #almonds
The Guardian
2 days ago
- General
- The Guardian
Helen Goh's recipe for honey and almond semifreddo with nectarines
Softer and lighter than ice-cream, semifreddo, which is Italian for 'half-cold' or 'half-frozen', is also easier to make because it doesn't need churning. Customise this one by swapping the almonds for pistachios, and serving it with cherries or other seasonal fruit. Do seek out the anise seeds, though, because they add such a lovely pop of flavour. The praline can be made up to a week ahead and stored in an airtight container in the freezer, while the semifreddo itself will keep happily in the freezer for about a week. Prep 5 min Cook 1 hr 15 min Freeze Overnight Serves 8 For the praline90g sugar70g whole roasted almonds Pinch of sea salt For the semifreddo5 egg yolks 20g runny honey 80g caster sugar 2 egg whites 300ml double cream 1 tsp anise seeds, lightly toasted and crushed in a mortar For the nectarines 2 tsp caster sugar 2 tsp lemon juice 2 tsp runny honey A pinch of salt 4 ripe nectarines1 sprig fresh basil or mint, leaves roughly torn Line a baking tray with greaseproof paper and set aside. To make the praline, put the sugar and 30ml water in a small saucepan and set it over a low heat. Stir until the sugar dissolves, then turn up the heat to medium-high and cook, without stirring but swirling the pan occasionally, until the mix turns a deep golden colour. Stir in the almonds, then pour on to the lined tray, sprinkle with sea salt and leave to cool and harden. Once hardened, break up the praline, then pulse in a food processor (or bash with a rolling pin) to break down into small, irregular pieces no larger than 1cm. Store in an airtight container in the freezer until needed. Line the base and sides of a 10cm x 20cm loaf tin with greaseproof paper, leaving a generous overhang to help you lift the semifreddo out later. Fill a medium saucepan a third of the way up with water and bring to a simmer. In a medium heatproof bowl, whisk the egg yolks, honey and 40g sugar, then set the bowl over the pan, ensuring the base isn't touching the water. Whisk for six to eight minutes, until thick and pale, then take off the heat and whisk (ideally over a bowl of ice) until cooled. Put the egg whites in the bowl of an electric mixer and whisk until white and foamy. Gradually beat in the remaining 40g sugar, whisking until it dissolves and the mix comes to firm peaks. Scrape the meringue into the egg yolk bowl, but don't mix it in just yet. In the same bowl and with the same whisk attachment (no need to wash them), whip the cream to soft peaks. Scrape this into the yolk bowl, too, then add the anise seeds and praline, and fold until just combined. Scrape the mixture into the lined tin, smooth the top and freeze overnight (or for up to a week). About 30 minutes before serving, prepare the nectarines. In a medium bowl, whisk the sugar, lemon juice, honey and salt. Halve and stone the nectarines, then cut them into 1cm wedges. Toss with the syrup and herbs, then leave to macerate. To serve, lift the semifreddo out of its tin using the overhang, then cut into roughly 2½cm-thick slices. Arrange on plates, spoon the nectarines on top and serve at once.
The Guardian
2 days ago
- General
- The Guardian
Helen Goh's recipe for honey and almond semifreddo with nectarines
Softer and lighter than ice-cream, semifreddo, which is Italian for 'half-cold' or 'half-frozen', is also easier to make because it doesn't need churning. Customise this one by swapping the almonds for pistachios, and serving it with cherries or other seasonal fruit. Do seek out the anise seeds, though, because they add such a lovely pop of flavour. The praline can be made up to a week ahead and stored in an airtight container in the freezer, while the semifreddo itself will keep happily in the freezer for about a week. Prep 5 min Cook 1 hr 15 min Freeze Overnight Serves 8 For the praline90g sugar70g whole roasted almonds Pinch of sea salt For the semifreddo5 egg yolks 20g runny honey 80g caster sugar 2 egg whites 300ml double cream 1 tsp anise seeds, lightly toasted and crushed in a mortar For the nectarines 2 tsp caster sugar 2 tsp lemon juice 2 tsp runny honey A pinch of salt 4 ripe nectarines1 sprig fresh basil or mint, leaves roughly torn Line a baking tray with greaseproof paper and set aside. To make the praline, put the sugar and 30ml water in a small saucepan and set it over a low heat. Stir until the sugar dissolves, then turn up the heat to medium-high and cook, without stirring but swirling the pan occasionally, until the mix turns a deep golden colour. Stir in the almonds, then pour on to the lined tray, sprinkle with sea salt and leave to cool and harden. Once hardened, break up the praline, then pulse in a food processor (or bash with a rolling pin) to break down into small, irregular pieces no larger than 1cm. Store in an airtight container in the freezer until needed. Line the base and sides of a 10cm x 20cm loaf tin with greaseproof paper, leaving a generous overhang to help you lift the semifreddo out later. Fill a medium saucepan a third of the way up with water and bring to a simmer. In a medium heatproof bowl, whisk the egg yolks, honey and 40g sugar, then set the bowl over the pan, ensuring the base isn't touching the water. Whisk for six to eight minutes, until thick and pale, then take off the heat and whisk (ideally over a bowl of ice) until cooled. Put the egg whites in the bowl of an electric mixer and whisk until white and foamy. Gradually beat in the remaining 40g sugar, whisking until it dissolves and the mix comes to firm peaks. Scrape the meringue into the egg yolk bowl, but don't mix it in just yet. In the same bowl and with the same whisk attachment (no need to wash them), whip the cream to soft peaks. Scrape this into the yolk bowl, too, then add the anise seeds and praline, and fold until just combined. Scrape the mixture into the lined tin, smooth the top and freeze overnight (or for up to a week). About 30 minutes before serving, prepare the nectarines. In a medium bowl, whisk the sugar, lemon juice, honey and salt. Halve and stone the nectarines, then cut them into 1cm wedges. Toss with the syrup and herbs, then leave to macerate. To serve, lift the semifreddo out of its tin using the overhang, then cut into roughly 2½cm-thick slices. Arrange on plates, spoon the nectarines on top and serve at once.
The Guardian
09-08-2025
- General
- The Guardian
Walnut and pear lollies and rhubarb sorbet: Jacob Kenedy's icy desserts
Nuts make wonderful milks, and therefore they also make great granitas, sorbets and lollies. There is no trick or trouble to getting them right, but there is a magic about nut ices that is as jaw-dropping as a magician's act – delicious and sophisticated, without adulterating the childlike joy that underpins every sort of ice-cream. Then, I like to celebrate rhubarb as a sorbet, which is great on its own, or with cold custard, or to accompany stodgier puddings. This can be adapted for any nuts – it works particularly well with pecans (lightly roasted before making the milk, and consider using maple syrup in place of the sugar), hazelnuts (roasted before making the milk), almonds (roasted or raw, skin on or skin off) or pistachios (skinless, if you can get them, roasted or raw). You can get inventive and seasonal with the fruit, too, but it is really only necessary to add a sweet dimension to walnuts – other nuts can fly solo. Prep 5 min Cook 1 hr 10 min Freeze 6 hr+ Makes about 6 x 100ml lollies 220g walnut halves or pieces100g white sugar 1 ripe pear First make a nut milk: put 140g of the walnuts in a blender with 350ml cold water, then blend , until they're a very fine texture, which will take several minutes. Strain the nut water through a very fine sieve, pressing with the back of a spoon to extract the last bits of goodness. Measure out 450ml of the nut milk (if you don't have quite enough, top up with more water), then add the sugar and stir until it dissolves. Roast the remaining 80g walnuts very gently in a 160C (140C fan)/325F/gas 3 oven for 45 minutes to an hour, until light golden brown, then remove and leave to cool. To make the lollies, divide the roast walnuts evenly between six lolly moulds. Peel, core and dice the pear, then divide this between the lolly moulds, too. Top with the sweet walnut milk to come 5mm below the rim, then put on the lid and lolly sticks, and freeze for about six hours, until solid. Rhubarb is such a camp monstrosity of a petiole. I always think a bunch of the glorious, pink ribbed stems look like candles destined for a drag queen's dressing table, or Brighton rock being pulled to perfection. Prep 5 min Cook 10 min, plus churning Freeze 30 min Makes About 1 litre 650g rhubarb 200g caster sugar 50g light runny honey, or glucose syrup Chop the rhubarb into 1-2cm pieces, then put in a saucepan with all the other ingredients and 100ml cold water. Bring to a simmer, then cook for five minutes, until the rhubarb is tender with just a little crunch (it will keep cooking as it cools). Leave to cool to room temperature, then blend finely. Churn the mixture in an ice-cream machine according to the maker's instructions until fully firm, then put into a suitable container, seal and put in the freezer for half an hour or so, to firm up. If it has been stored in the freezer for longer and is too firm, put it in the fridge to soften until scoopable. Jacob Kenedy is chef and owner of Gelupo, Bocca di Lupo and Plaquemine Lock, all in London
The Guardian
09-08-2025
- General
- The Guardian
Walnut and pear lollies and rhubarb sorbet: Jacob Kenedy's icy desserts
Nuts make wonderful milks, and therefore they also make great granitas, sorbets and lollies. There is no trick or trouble to getting them right, but there is a magic about nut ices that is as jaw-dropping as a magician's act – delicious and sophisticated, without adulterating the childlike joy that underpins every sort of ice-cream. Then, I like to celebrate rhubarb as a sorbet, which is great on its own, or with cold custard, or to accompany stodgier puddings. This can be adapted for any nuts – it works particularly well with pecans (lightly roasted before making the milk, and consider using maple syrup in place of the sugar), hazelnuts (roasted before making the milk), almonds (roasted or raw, skin on or skin off) or pistachios (skinless, if you can get them, roasted or raw). You can get inventive and seasonal with the fruit, too, but it is really only necessary to add a sweet dimension to walnuts – other nuts can fly solo. Prep 5 min Cook 1 hr 10 min Freeze 6 hr+ Makes about 6 x 100ml lollies 220g walnut halves or pieces100g white sugar 1 ripe pear First make a nut milk: put 140g of the walnuts in a blender with 350ml cold water, then blend , until they're a very fine texture, which will take several minutes. Strain the nut water through a very fine sieve, pressing with the back of a spoon to extract the last bits of goodness. Measure out 450ml of the nut milk (if you don't have quite enough, top up with more water), then add the sugar and stir until it dissolves. Roast the remaining 80g walnuts very gently in a 160C (140C fan)/325F/gas 3 oven for 45 minutes to an hour, until light golden brown, then remove and leave to cool. To make the lollies, divide the roast walnuts evenly between six lolly moulds. Peel, core and dice the pear, then divide this between the lolly moulds, too. Top with the sweet walnut milk to come 5mm below the rim, then put on the lid and lolly sticks, and freeze for about six hours, until solid. Rhubarb is such a camp monstrosity of a petiole. I always think a bunch of the glorious, pink ribbed stems look like candles destined for a drag queen's dressing table, or Brighton rock being pulled to perfection. Prep 5 min Cook 10 min, plus churning Freeze 30 min Makes About 1 litre 650g rhubarb 200g caster sugar 50g light runny honey, or glucose syrup Chop the rhubarb into 1-2cm pieces, then put in a saucepan with all the other ingredients and 100ml cold water. Bring to a simmer, then cook for five minutes, until the rhubarb is tender with just a little crunch (it will keep cooking as it cools). Leave to cool to room temperature, then blend finely. Churn the mixture in an ice-cream machine according to the maker's instructions until fully firm, then put into a suitable container, seal and put in the freezer for half an hour or so, to firm up. If it has been stored in the freezer for longer and is too firm, put it in the fridge to soften until scoopable. Jacob Kenedy is chef and owner of Gelupo, Bocca di Lupo and Plaquemine Lock, all in London
Yahoo
28-07-2025
- Health
- Yahoo
How many almonds should you eat a day for good heart and gut health?
Eaten straight from the bag, sprinkled on porridge, or ground into flour for a gluten-free batch of cookies, almonds are a versatile and delicious nut. 'They're little nutritional powerhouses,' says Emily Holt, a registered dietitian. Surprisingly – though they have become synonymous with the nut family – they're actually seeds from the almond fruit and more closely related to peaches and cherries. And they boast many health benefits. In fact, a recent study found that eating 45 almonds a day can significantly improve gut health, nutrient intake and cardiovascular health in people with metabolic conditions, such as obesity and high blood pressure. 'It's promising research and demonstrates how almonds can help to slow down the blood sugar response thanks to their levels of fat, fibre and protein,' Holt explains. Yet, even if you're an almond super-fan, eating 45 each day to reap these benefits feels like a lot. So, what are the key health benefits of almonds and how many should we really try to include in our daily diet? What are the health benefits of almonds? 1. Full of heart-healthy fats 'A 30g serving of almonds contains around 15g of monounsaturated fats,' Holt says. These are the 'heart-healthy' fats which extra-virgin olive oil and avocados are also rich in. A 2018 review in Nutrients examined several well-conducted clinical trials and found that almonds were shown to reduce levels of LDL (bad) cholesterol, which is an established risk factor for heart disease. The authors said adding a portion of almonds to your diet each day is a 'safe and practical nutritional strategy' to help manage levels of fat in the blood. 2. Support gut health 'Almonds are one of the highest-fibre nuts, and a source of prebiotic fibre for your gut microbes,' Dr Emily Leeming, a microbiome scientist and dietitian, explains. In fact, a 30g serving of almonds contains around 4g of fibre, which feeds the good bacteria in the gut. This creates a more diverse and healthy microbiome which helps with immunity, regular bowel movement and proper digestion. Adequate fibre intake also aids in satiety and weight management. Recent research suggests it may have cognitive benefits for over-60s, too. 3. Loaded with antioxidants Vitamin E is a 'potent antioxidant,' Holt says, 'and almonds are very rich in it'. In fact, a 30g portion of almonds contains approximately 7.5mg of vitamin E – almost double the recommended daily intake for adults. 'It can help to maintain healthy skin and eyes, and strengthen the body's natural defence against illness and infection,' Holt explains. Several studies have even linked higher vitamin E intake to lower rates of heart disease, Alzheimer's and cancer, although more thorough and large-scale research is needed to confirm these findings. 4. May help stabilise blood sugar As they're low in carbohydrates but high in healthy fats, protein and fibre, almonds are the perfect snack for people trying to manage their blood sugar levels. They're also rich in magnesium – a 30g serving contains around 80mg, which is roughly a quarter of the recommended daily allowance. Multiple studies have linked magnesium levels and blood sugar management, particularly in individuals with type 2 diabetes. A 2021 meta-analysis in Nutrients concluded that, in people with a high risk of diabetes, magnesium supplementation significantly improved their blood glucose levels. How many almonds should we really eat per day? 'In the UK we're eating on average only 6g of nuts a day. Yet even a single handful, around 30 grams, is well recognised to provide many health benefits,' says Dr Leeming. While some experts agree that a 30g serving of almonds is sufficient, other studies suggest that you'll actually reap the best benefits by eating double that amount. A 2022 analysis found that eating up to 60g of almonds per day reduced two different markers of inflammation in the body. Similarly, a 2021 report discovered that eating 56g of almonds daily for 12 weeks reduced markers of inflammation among a group of more than 200 participants. Now, this recent study purports 45 almonds as the magic number – that's more than 100g each day. So, what do our experts think? Luckily both Dr Leeming and Holt agree that a handful of almonds – around 30g a day – is sufficient. 'This amount is well-recognised to provide many health benefits, down to its fibre, vitamin E and healthy fats,' Dr Leeming says. How do they compare to almond butter? 'Both whole almonds and almond butter offer similar nutrients, as long as the almond butter doesn't have added sugars or oils,' Dr Leeming says. Whole almonds are slightly higher in fibre, Holt adds. As they take longer to chew, they may also be better for digestion and maintaining blood sugar levels. 'Your body's having to work harder to break down that food before absorbing it and that's why we see in this recent study that eating whole almonds slows post-meal glucose spikes. This can be really helpful for those with insulin resistance or type 2 diabetes.' Alternatively, almond butter may be better for people with a poor appetite or those looking to gain weight, Holt suggests, as it provides the healthy fats and protein in an easier, more digestible way. How about other popular nuts? 'Almonds are one of the highest-fibre nuts, which is great news for your gut,' Dr Leeming says. Peanuts are a close second with 2.6g fibre per 30g, and they are much richer in protein with 7.8g compared to almonds' 6.3g. 'They're more affordable too, which is an important consideration for some,' Holt adds. 'Walnuts are a better source of omega-3 fatty acids which support our brain and heart as well,' Holt says, 'whilst cashews are a bit lower in fibre but a really good source of iron.' This plays a crucial role in strengthening the immune system and promoting good sleep. They've all got their own unique nutritional profiles and benefits so Holt says it's best to 'add a variety of different nuts to your diet'. Are there any downsides to eating almonds? As a nut allergy sufferer herself, Holt highlights the life-threatening impact that almonds may have for some. 'Obviously we can't get the important vitamins and minerals from nuts,' she says, 'so similarly nutritious foods for those with a nut allergy include sunflower seeds, pumpkin seeds and chia seeds. Olive oil is a great source of vitamin E too, as are certain wholegrains.' She also points to the calorie content of almonds. 'A single portion is quite high at 200 calories and they're also very easy to overeat.' If you're trying to lose or maintain weight, she advises 'portioning out your serving of almonds and avoiding mindless grazing'. How to add almonds to your diet 'The simplest way is to eat a small handful of almonds each day as a snack. You can keep a jar of them on your desk or in your bag for when you need something to keep you going,' Dr Leeming says. She also recommends sprinkling them on your porridge or yogurt in the morning, adding them to a salad for extra crunch, or blending them into a smoothie. 'Almond flour is a great gluten-free alternative for baking, whilst it's so easy and beneficial to add a tablespoon of almond butter to your toast or a bowl of fruit,' Holt concludes. Healthy almond recipes Broaden your horizons with award-winning British journalism. Try The Telegraph free for 1 month with unlimited access to our award-winning website, exclusive app, money-saving offers and more.
