- 50g unblanched almonds
- 1/4 sugar
Place the almonds and sugar in a small heavy bottle fry pan over a low hear and leave until the sugar is melted to a golden brown liquid. Pour onto a well buttered dish and leave to cool and harden.
Break up the almond toffee pieces, crushing until quite ﬁne. Store in a screw top jar. Sprinkle over or mix through ice cream for a quick and delicious dessert.
Kumara, Feta and Spinach Fritters
- 2 large kumara cooked and diced
- 4 cups of baby spinach
- 150 g feta chopped
- Salt and pepper to season
- 3 tbsp sweet chilli sauce
- 9 (yes nine) eggs
- 3 cups of self raising ﬂour
- ½ cup cream
Mix the ingredients together until sticky, put a heaped tablespoons of the mixture on the hotplate or greased frying pan and cook until golden brown on both sides.
Makes 18 mini fritters. Stack fritters three high and place a toothpick through the middle, garnish with a cherry tomato and basil.