Sunday, December 30, 2012

Lemon olives and rosemary almonds

One more party before the holiday season grinds to a halt, so here are a couple of ideas for New Years eve. Both these are quick and easy to make and put out when company is coming. They both take very little time, but look and taste so much better than opening up a package of pre made snack.

You could use any type of olives with the exception of those tasteless canned black olive slices that are put on pizza. This time I used large pitted green, but I have used mixed olives, black olives and even sun dried Moroccan olives.

Lemon marinated olives

2 cups of drained olives.
1 lemon
Handful of parsley finely chopped
1/4 cup of good extra virgin olive oil.

Place the drained olives in a bowl Grate the lemon zest on top and then cut the lemon in half.  Slice half the lemon in to thin slices and add to the olives.  Squeeze the juice of the remaining lemon half on top.  Add the parsley and olive oil and stir in. Sometimes I add crushed coriander seeds and finely chopped chili.

Marinate in the fridge for a couple of hours and serve at room temperature.

Quick easy and taste like you spent hours preparing.

Quick rosemary almonds

2 cups of whole raw almonds
1 sprig of fresh rosemary
1 tablespoon of course salt (preferably Malden salt)

Lay the almonds out on a cookie tray in a single layer.

Roast in a 300 oven for about 10 minutes until golden.  Keep an eye on them, though as they can turn quickly and before you know it you have burnt almonds instead of golden almonds. Pour the almonds in to a bowl.

Chop up the rosemary and add along with the salt to the warm almonds.

Mix well and put out and pour yourself a glass of wine.

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