Herbs, Spices and oils (Les herbes et les épices)

aneth – dill
basilic – basil
cannelle – cinnamon
ciboulette – chive
clou de girofle – clove
coriandre – coriander
cresson – watercress
curcuma – turmeric
estragon – tarragon
fenouil – fennel
genièvre – juniper berry
laurier – bay leaves
menthe – mint
noix de muscade – nutmeg
oseille – sorrel
romarin – rosemary
persil – parsley
sauge – sage
thym – thyme

Huile……
…végétale
…d’arachide peanut oil
…de tournesol – sunflower oil
…de noix – walnut oil
…de ricin – castor oil
…d’amande -almond oil
…d’olive – olive oil
…de colza -rapeseed oil

cayenne and rosemary almondsSouth of France almonds are at home on any hors d’oeuvres plate.

This spicy cayenne and rosemary recipe pairs nicely with a peach kir royaux aperitif.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:

3 tablespoons butter
2 teaspoons dried rosemary, crushed
¾ teaspoon salt
¼ teaspoon cayenne pepper
2 cups raw almonds

Preparation:

Preheat oven to 350 degrees. Using a baking sheet with a lip, melt butter. Mix seasoning into the butter, and then toss in almonds. Bake seasoned nuts for about 10-12 minutes, stirring once, until toasted and fragrant. Remove from heat and serve warm or at room temperature.

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