Aka the ‘stirrer’ in her native Sydney, Kate Walsh is a trenchant advocate for the slow and real food movements. She believes that the best way to change people’s attitudes to food is to send them back to the kitchen – hence this book. Real Food Projects contains 30 different kitchen skills – ranging from butter-, yogurt- and bread-making to fermenting your own sauerkraut, kim chi and kombucha, preserving garlic, making passata and smoking chicken in a wok – designed to take you back to the kitchen, and loosen your dependence on fast and ready-made food. Included are over 40 recipes enabling you to use the food you’ve made from scratch. Nut butter is simple to make and several times cheaper than buying small jars of it in health food shops…
Almond Nut Butter
Makes 1 x 280ml jar
- 320g unsalted almonds (or other types of nut)
- 1 tblsp melted coconut oil
Preheat the oven to 160c. Place the almonds in a single layer on a baking tray lined with baking paper. Roast until just golden. Do not let them brown (almonds take about 7mins). Cool the nuts and then place in a food processor, add the coconut oil and blend for 5mins or until smooth. If necessary, add another tblsp of melted coconut oil. Put the nut butter into a clean jar, screw the lid on tightly and store on a shelf for up to one month, or in the fridge for up to two months
Real Food Projects is published by Murdoch Books £18.99 www.murdochbooks.co.uk/
