Honey-Tamari Roasted Almonds

  

Treat yourself to these sticky, sweet and salty roasted almonds with a mix of crunch and flavour to satisfy your hunger for munch.   They are easy to make and also a great alternative to potato chips.  

Ingredients:

225 g raw almonds
1 tbsp Tamari
1 tbsp honey
1/2 tsp olive oil
sea salt, to taste
freshly cracked black pepper

• Preheat oven to 165 deg C.  
• Spread almonds on a lined shallow tray in a single layer.  Bake for about 15 minutes, until fragrant.
• Meanwhile, stir to combine Tamari, honey and olive oil in a small bowl.
• Remove almonds from the oven and pour Tamari mixture onto the almonds and toss to coat evenly.  Sprinkle sea salt and black pepper over the almonds and return to the oven to bake for a further 12 minutes, tossing one more time during baking.
• Remove from the oven and sprinkle a little more salt over the almonds.  Separate any almonds that have clumped together.
• Cool and store in an air tight container.

The Versatile Blogger Award

Thank you Victoria for nominating 'The Versatile Blogger Award' to Minty's Kitchen.  I am truly happy and honoured, especially when this nomination comes from one of my favourite bloggers. Victoria is the awesome and talented blogger behind Victoria Bakes, a really amazing blog which is inspiring and worth reading.  If you haven't come across Victoria's website (which I highly doubt so), please check it out now!  

According to VBA rules (VBA website), after you have been nominated, briefly thank the person who had nominated you; post the award badge on your blog; disclose seven facts about yourself; and nominate 15 blogs who deserve the award and inform them.

A few facts about myself ....

I am a Malaysian auntie living in Melbourne, I love cooking and baking (of course I do since I blog about food :P), Unfortunately my children are not very fond of most of my cakes and bread as they claimed they are 'sick' of them (sob, sob), I love collecting bake wares (but not the expensive ones), My favourite shopping place when I am back in Malaysia are the baking supplies stores, Feasting my eyes on the delicious food created by my fellow bloggers has become my favourite pastime; and Bookmarking interesting recipes has become my hobby.

As part of the rules, I would like to nominate the Versatile Blogger Award to the following blogs, please hop over to visit them:

Tested & Tasted by DG
No-Frills Recipes by Sokehah Cheah
Cooking Pleasure by Kimmy
My Mind Patch by Goh NgaiLeng
u Try.it by Amy
Bunny's Warm Oven by Bunny (Mary)
Butter, Flour & Me by Joceline Lyn
Coco's Sweet Tooth by Coco
WSM @ Kitchen by Jaseline Wai
Copycake Kitchen by Esther Lau
Yummy Bakes by Chris
Angie's Recipes by Angie
Lisa's Lemony Kitchen by Lisa
Phong Hong Bakes & Cooks by Phong Hong 
Kitchen Corner by Grace


Congratulations to these deserving nominees!  

I would also like to take this opportunity to thank my blog followers and those who drop by and leaving valuable comments and encouraging words.  Thank you!

Sweet Corn Buns

The versatile sweet corn kernels blended with a few blades of screwpine/pandan leaves gives a great aroma to these otherwise plain buns. Thank you to My Mind Patch for sharing her Sugar Corn Butter Buns recipe. However, I didn't have the patience to shape the buns according to the recipe, so I just made them round with a sprinkle of black and white sesame seeds. Oh, they tasted so good ... and soft too! 

Ingredients: (Makes 9 buns in a 7"x7" pan)
80g cold milk
3 blade of pandan leaves, cut into small pieces
60g steamed corn kernels
1 egg yolk, lightly beaten
15g condensed milk
30g caster sugar
1/4 tsp salt
30g butter
195g bread flour
3/4 tsp dried instant yeast

• Blend pandan leaves with milk.  Strain, add more milk to make up to 80g.  Then return pandan-milk into blender, add in steamed corn kernels and blend until creamy.  Stir in condensed milk and egg yolk.  Set aside.
• Mix bread flour, sugar and salt in a large mixing bowl.  Add in yeast, stir well to combine. Pour in corn mixture and knead until well combined.  Then add in butter and continue kneading until dough is smooth and elastic.  Conduct a Window Pane Test to determine if dough is fully developed.
• Place the dough in a lightly greased bowl, cover and allow to rise until double in size.
• Punch down the dough to release trapped air.  Divide dough into 9 equal portions.  Rest for 10 minutes.
• Shape dough into balls and place onto a greased baking tray.  Cover and proof until almost double in size.
• Preheat oven to 175 deg C.
• Bake for about 20 minutes or until golden brown.
• Remove  from oven and brush buns with softened butter.  Cool buns on a wire rack.