I love snacking, and these chipotle cashews are just perfect for that. I have adapted a recipe from Yotam Ottolenghi after seeing these flavour bombs on Master Chef Australia.
I read an article some time ago saying that every home should have a junk drawer. A place to put all the things that you need to keep but don’t have a specific place. I decided this was a great idea and designated one small drawer in my kitchen just for this. A place to keep batteries, spare lighters, straws, labels etc. I have tidied it up using an old container that no longer has a lid and on top of the pile of things is a pen. I applied this same principal to the sweet and treat drawer. It needs a few containers to make life easier, but this will wait till I find the perfect ones. At the moment I am using bags to separate the chocolates that are for us. And the ones that are for my baking.
Today’s inspirational recipe from Lavender and Lime ♥ Chipotle Cashews ♥ #LavenderAndLime Click To Tweet
And then there is a large bag full of things for Hannah. She loves freeze dried fruit, and considers this a treat. She will now ask for my hand and says “I want to show you something”. And then takes me to the drawer so that I can open it. She knows exactly which bag is hers and will take out one packet of the fruit and then ask for it to be opened. I have other child friendly treats in the bag for her, such as fruit based sweets. But she really prefers the freeze dried fruit. Hannah has her own special bowl and once the treat is tipped out for her she will munch away. I often share the nicer choices with her. But they are far too sweet for me to have too many. Do you have a junk drawer or a treat drawer?
Click on the links for conversions and notes.
- 1 dried chipotle chilli, stem removed
- 200 g roasted and salted cashews
- 37.5 mls maple syrup
- 15 mls olive oil
- 1 lime, zest and juice
- Place the chilli into a mortar and crush until fine using the pestle
- Place the ground chilli, nuts, syrup, oil, lime zest and juice into a frying pan
- Cook, stirring often, over a medium to high temperature until the syrup is sticky and has coated the nuts
- Tip out onto a sheet of baking paper and leave to cool
- Break apart to use
Inspiration published on Lavender and Lime October 15:
Dave and I are away in The Netherlands and I am not sure how much time I will have for blogging. I will be back at work on the 26th of October and will reply to blog comments then. I might not be able to read any blogs while I am away. You can follow our trip by taking a look at our holiday blog.