Soaked almonds is a healthier option

The brown peel of an almonds contains tannin, and those will help us with nutrient absorption. If we soak the almonds, the peel will come off easily, allowing the nuts to release nutrients. 

Soaked almonds will release the enzyme lipase, that help us with digestion. Also the monounsaturated fats help us to feel full. For these 2 reasons help us to loose weight.

Another good reasons for eating soaked almonds are:
- They are a good source of antioxidants
- Resists free radical damage and prevents ageing. 
- Contain Vitamin B17 and folic acid (help us to fight cancer)


A traditional dessert / drink in Spain is called Horchata de Almendras. It is a great way of drinking soaked almonds. HORCHATA DE ALMENDRAS

Spicy Romesco sauce with potatoes (Salsa Romesco con patatas.

5 large chillies
10 roasted almonds
6 roasted hazelnuts 
1 cup extra-virgin olive oil
1 thick slice of country bread
3 tomatoes 
1 clove garlic
parsley
1/2 lemon juice
1 tablespoon of white wine
salt



Remove the seeds and stems from the chillies. Soak in warm water, and after 10 minutes dry them with paper towels. 

In a frypan heat 2 tablespoons of olive oil and fry the slice of bread on both sides until golden brown. Let it cool and cut it in cubes and set aside.

High heat the pan with 2 tablespoon olive oil and the chiles. Cook for a minute and add the tomatoes chopped. Season and stir constantly until the tomato juices have evaporated.

In a grinder place the almonds, hazelnuts and fried bread. After 1 minute add the peeled garlic clove, grind for 1 minute and add also the tomato mixture from the pan, parsley, lemon juice and white wine. Grind meanwhile adding 1 cup of olive oil until getting an homogeneous mixture.  Season to taste. 

Clams with Artichokes (Almejas con Alcachofas)

20 preserved artichokes
2 garlic cloves
3 - 4 tbsp olive oil
1 glass of water + artichokes liquid
1 tbsp flour
1/2 glass of white wine
24 clean clams
pinenuts or chopped almonds
salt and pepper





Drain the artichoke and set the liquid aside. 

Chop the garlics and brown them in frypan with hot olive oil. When almost ready add few pinenuts or chopped almonds for extraflavour. 

In a mixer wisk the flour, white wine and the 1 cup of remaining liquid from artichokes plus some water until filling up 1 glass. Pour in the frypan. 

Add the clams and cook until they are open. Then add the artichoke cutted in half and cook for a few minutes before serving. Add salt and pepper to taste. 

Quinoa bites with Alioli (Bocados de Quinoa con Alioli)

2 cups _12 oz _ 340 g cooked quinoa
4 large eggs
1/3 cup_5 oz  _15 g fresh chives
1 white onion
1/3 cup _ 5 oz _ 15 g grated Manchego cheese 
3 cloves garlic
1/2 cup _ 1.75 oz  _ 50 g white bread crumbs
1/2 cup _ 1.75 oz  _ 50 g grated roasted almonds
water
olive oil 
salt

Mix in a bowl the boiled quinoa, eggs, and salt to taste, stir until getting an homogeneus dough.

Chop the chives, onion, and garlic and add it to the mixture. Keep stirring and add the grated Manchego cheese and the grated roasted almonds. Then add the bread crumbs and stir. Set aside for a few minutes so the crumbs can take some of the juices.

(at this point you can add some more breadcrumbs is the mixture is too moisturized, or some water it is too dry. Just to taste) 

Jijona´s turrón (Turrón de Jijona)

300 grams of ground roasted almonds
100 grams of sugar
200 grams of honey
1 egg whites
powdered cinnamon
lemon zest





Grind the roasted almonds until getting a paste, or buy them already grounded and toasted. 

Whisk the egg white. 

In a frying pan place the honey and the sugar. Will be required medium heat and stir frecuently with a wooden spoon until getting an homogeneous and thick mixture. 

Remove the pan from the heat, add the egg white and stir. You will always have lumps, stir until the lumps have disappeared. The mixture will be ready when turned into a lighter color (About 10 minutes)

Add the lemon zest and cinnamon. Stir and add the ground almonds. Stir well until the ingredients are well mixed. 

Almond and Honey Turrón (Turrón de miel y almendras)

400 gr roasted almond slivers (preferably soaked and dehydrated)
300 ml raw honey
3 egg whites

Roast the almonds at 200ºC for 10 minutes mixing them every 2 minutes.

Place the honey in a medium sized saucepan and slow cook over medium heat. Once it starts to boil, off the heat and set aside.

Whip the egg whites until getting a thick glossy meringue. Carefully, mix the meringue with the honey.

Huesos de Santo (Holy Bones)

Dough
Almond 300g
300 g sugar
1 egg white

Filling
12 yolks
300 g sugar
150 ml water

300 gr of sugar to cover the bones






Prepare the dough:

Grind sugar, and then the almonds. Mix the two ingredients and add the egg white. Knead and reserve in the refrigerator.

Prepare the filling:

Pour the water and sugar in a saucepan and place over high heat until bubbles come out to get a heavy syrup. Let cool.

Beat the yolks and put the saucepan back on the heat (medium heat). Stirring constantly, little by little add the yolks. Continue mixing until the cream thicks. Place aside and let cool.

Bocados de Halloween (Halloween Bites)

2 red & 2 green apples

7 - 8 almonds

strawberry or tomatoe jam

peanut butter or 

1 lemon juice

First you cut the apples as in the picture. Rub the pieces with the lemon juice to avoid fruit oxidation.

Pollo en pepitoria (Pepitoria Chicken)

1 chicken (chopped)
2 onions
1 carrot
1 green pepper
1 glass of white wine
2 cloves of garlic
8 almonds
3 slices of bread
olive oil & salt
black pepper
1 bay leaf
few strands of saffron
1 - 2 boiled eggs

Add salt and pepper to the chicken pieces and lightly fry in a saucepan with olive oil.

Chop the onions, garlic, carrot and green pepper, put them to fry over low heat in a saucepan with some olive oil and season. When they start to turn brown add the golden chicken, bay leaf, saffron strands, 1 glass of water and wine. Close the pan and cook for 50-60 minutes in low-medium heat.

Pan de Higo (Fig Bread)

800 grams of dried figs
150 grams of ground almonds
50 grams of peeled almonds, raw
1 teaspoon ground cinnamon
1 tablespoon sugar
zest of 1 orange
1 splash of dry anise or rum
icing sugar



We take the figs, we remove the tail, chop and put to soak for 30 minutes. After this time, drain well and with a sharp knife chop them very finely.

Horchata de almendras (Almonds Horchata)

1/2 kg almonds
1/2 kg sugar (may use a bit less if desired)
1 lemon
1 cinnamon stick
1 pinch salt
3 liters of water (warm)





Grind the almonds (without peel) and bake in 1 liter of water with cinnamon, salt and lemon skin, boil 2 minutes only. Then strain the liquid through a sieve fabric. 

Calçots con salsa Romesco (Big spring onions / scallion with Romesco Sauce)

a side dish for 4

12 big spring onions / scallion

a little olive oil

kosher or sea salt

Romesco Sauce

1 cup olive oil

1/2 cup toasted hazelnuts & almonds

4 small tomatoes 

6 big cloves garlic

2 dried red peppers

2 tablespoons sherry or red wine vinegar

sea salt 

Heat oven to 400F. Drizzle a little oil on a baking sheet and smear it around, lay the onions on the sheet in a single layer, and roast about 45 minutes, until the onions are very tender through and browning.See on the picture how is the tradition in Cataluña. 

Served with romesco sauce. The prep work for the sauce takes a little time just because there’s some toasting and roasting involved, but you can do that ahead of time, even the day before. 

Dátiles con bacon (Bacon dates)

 20 dates

20 fried almonds or walnuts

10 slices of bacon

Remove the bones of dates. Where it was before the hole, you put a fried almonds or walnuts.