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Daring Cooks - Roasted Cashew Nut Butter & Asian Noodle with Homemade Nut Butter

Thursday, 15 July 2010

The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.

Writing this post reminds me of my moldy cashew nut butter, 1 1/2 cups worth of yummy nut butter *sob sob*

So what did I learn from this month's Daring Cooks' challenge? Keep your homemade nut butters refrigerated!!! Please keep in mind that homemade nut butters are more perishable than commercial products and should be stored in the refrigerator. I blame myself for not reading the instructions carefully =(

Roasted Cashew Nut Butter

Daring cooks nut butter 3
Ingredients: makes about 2 cups
  • 400g cashew nuts
  • 1/2 cup water
  • 2 tbs extra virgin olive oil (optional)
  • 1 tbs agave nectar
  • Salt
  • Pre-heat oven to 180ºC.
  • Spread nuts in a single layer on a baking sheet or roasting pan.
  • Bake for approximately 10 minutes or until nuts are fragrant and a shade darker in color. Allow nuts to cool before grinding. Roasted nuts will make butter with darker color than raw nuts.
Daring cooks nut butter 1
  • Grind the nuts in a food processor until grainy/ powdery.
  • Slowly add in water, process until a paste is formed.
Daring cooks nut butter 2
  • Add EVOO to make it smoother.
  • Add agave nectar and salt to taste.
Asian Noodle with Cashew Dressing

Daring cooks Asian noodle with Cashew nut dressing 2
Ingredients: serves 2
  • 150g linguine
  • 200g prawns - peeled and cooked
  • 1/2 cucumber - thinly sliced
  • 2 stalks spring onion - thinly sliced
  • 1 handful basil leaves
  • Juice of 1 lime
  • Red chili flakes
For cashew dressing:
  • 1/2 homemade roasted cashew nut butter
  • 1/3 cup water
  • Thumb size ginger - chopped
  • 3 cloves garlic - chopped
  • 1 tbs light soy sauce
  • 1/2 tbs fish sauce
  • 1/2 tbs (or more to taste) sriracha
  • 1 tbs honey
  • 2 tbs vinegar
  • 1 tsp sesame oil
  • Prepare dressing: Place all ingredients for dressing in a processor, process until smooth. Be sure to process long enough to puree the ginger and garlic. The dressing should be pourable, add more water if needed. Season to taste if necessary.
Daring cooks Asian noodle with Cashew nut dressing 1
  • In a large mixing bowl, combine prawns, cucumber, spring onions and basil.
  • Cook pasta accoring to manufacturer's instructions. Drain.
  • Pour hot pasta into mixing bowl. Toss gently.
  • Add dressing, toss to coat.
  • Squeeze in lime juice. Toss to coat.
  • Serve with some red chili flakes.
Daring cooks Asian noodle with Cashew nut dressing 3

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