Posts tagged cashew

Speedy (Health Conscious) Millionaire Shortbread


‘ll start by warning (yes warning) you that this recipe should not be compared to the decadence of the traditional millionaires shortbread. Firstly is the reduciton in indulgence ingredients, mainly butter and sugar, that I love so very much and praise. However, if you have a craving for this dangerous treat, but also want to balance this guilty indulgence with some form – even if tiny – of health awareness then its a good one. That said, it really is a speedy way to make your own version! The traditional version takes time – baking the shortbread base, making the caramel and then applying the chocolate. This, can be done in an hour!

If you do want to make a recommended amendment if time isn’t your’e enemy here, I think this recipe could be equally as good as the real thing just by changing the base for a traditional baked shortbread. Use 50g caster sugar, 125g unsalted butter and 150g plain flour – example recipe here. I personally think the date caramel is far tastier than the normal boiled sugar version! Firstly, its less rich so you can eat more of it…and secondly its natural sugar. Yes, still sugar but its far healthier.

(Based on a recipe by ‘The Plant-Based Londoner’)


  • 90g oats
  • 130g nut of choice (cashew, brazil, almond)
  • 1 tbsp lacuma powder (optional)
  • 6 tbsp of nut butter of choice (try substituting in some coconut oil. Note, it will dominate the flavours)

Caramel & Topping

  • 300g pitted dates
  • Pinch sea salt
  • 1 tsp cinnamon
  • 1tsp vanilla extract
  • 200g dark chocolate
  1. Start on the base. Pulse the flour, lacuna powder, nuts and nut butter in a food processor until you have a soft dough that holds together. If it needs to be more moist add a little more nut butter. Tip out into a lined baking tray (line with parchment, foil or cling film) big enough so that the mixture is about 1 cm deep. It doesn’t matter what dish you use, just use one that is a suitable size.(20cm x 20xm recommended) Cover and chill in the fridge.
  2. Next, pulse the dates, sea salt, cinnamon and vanilla in the food processor. Add a splash of water and keep adding until you get a smooth but thick date caramel.
  3. Spread this caramel evenly over the chilled base and then cover and chill again.
  4. Break the chocolate into small pieces and melt in a heat proof bowl over a pan of simmering water until fully melted.
  5. Tip the chocolate over the chilling date layer and smooth out until even and completely covering the caramel.
  6. Cover again and chill until the chocolate has set hard.
  7. Once hard, tip the bar out onto a chopping board and cut into the desired square/rectangle. Please note – the top layer WILL crack where unwanted and not every piece will look perfect, if any. The 3 in the image I have are the only ones that did not misbehave. But the look isn’t everything so cut randomly into chunky morsels. Its more tasty that way.


Sweet Potato, Cashew and Coconut Curry

With half a can of coconut milk left over in the fridge, some potatoes and not much else but a stocked pantry and an unwilling motivation to delve into my skinny looking purse I threw together a vegetarian (and equally as satisfying) version of my Keralan Fish Curry.

Serves 3-4

  • 1 large onion
  • 1 small red chilli, chopped finely
  • 2cm piece of ginger, grated finely
  • 2 tsp mustard seeds
  • 2 tsp fenugreek seeds
  • 1 tsp coriander seed
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • Bunch coriander, chopped
  • 400ml coconut milk
  • 200ml water
  • 1 Kaffir lime leaf OR ½ juice of a lime
  • Handful of desiccated coconut
  • 2-3 small sweet potatoes, peeled and cut into chunks
  • 1 tsp tamarind paste
  • Large handful of cashew nuts
  • Few large handful of sugar snaps/mange tout/green beans
  1. Par boil your sweet potatoes until just cooked but still a little firm. Drain and set aside.
  2. Heat a little oil in a heavy based pan. Add the mustard, fenugreek and coriander seed and fry until beginning to pop and smell fragrant.
  3. Add the chopped onion and fry on a lowish heat for about 5 minutes until really soft.
  4. Once soft, add the chilli and cook for a few more minutes before adding the ginger and doing the same.
  5. Add the ground dry spices and cook out for 1 minute or so.
  6. Add the coconut milk, the stock and the lime leaf
  7. Simmer gently for about 10-15 minutes until thicker and creamy.
  8. Once nearly at the desired consistency, add a handful or two of dessicated coconut and a handful or chopped coriander, saving most for garnish. Add the tamarind paste for sweetness.
  9. Add the sweet potato, the cashew nuts and throw in your vegetables for a few minutes.
  10. (If not using a Kaffir lime leaf, squeeze in ½ the juice of your lime here)
  11. Serve with rice or naan bread. Garnish with extra chopped coriander, sliced spring onions if you like and an extra handful or two of cashew nuts.