The pantry decimation challenge is going well, another package finished! This time it was a lonely half cup of ground almonds (I think this is known as ‘almond flour’ outside the UK, i.e. blanched very finely ground almonds).
This was so delicious and incredibly easy to put together. Just a matter of cooking up your pasta and spinach and combining with some fresh herbs- I went for basil as that’s what I had on hand- and the quick almond feta which is simply: blended ground almonds, lemon juice, garlic, salt, water + a little olive oil, then baking it in the oven for 30mins.
As I’m just cooking for me I divided the recipe by 3 (the amount of almonds I had left was exactly right!), and it gave me two small-ish but filling portions.
As Deb says, the recipe is very adaptable, you can mix up the herbs and add other veggies. I prefer to cook with whole grains and whole wheat orzo is quite hard to find over here so I’m thinking I might try it with brown rice next time and also add more basil and some chopped sun-dried tomatoes too.
As this was so quick I mixed up Deb’s mustard-dill vinaigrette for a little side salad too. Nice and tangy, just how I like it.
Do pop over to maple spice and take a look, there’s a whole host of fab recipes over there.
Hope you’re having a lovely weekend and the sun is shining in your part of the world!