Basic Marzipan Recipe

View my step by step video

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Screen Shot 2015-03-22 at 7.40.51 PMI don’t have a huge sweet tooth, but can never turn down Marzipan, especially my homemade recipe make with ground Cashew nuts, Icing sugar and egg white. Typically Marzipan is made with powdered blanched, skinned and dried almonds, but if I can splurge, I try to buy Cashew nuts and powder that instead for a beautiful taste. Traditionally, Marzipan is made by cooking all the ingredients over a low flame. It requires your undivided attention and a lot of muscle power. A decade or so ago I figured out a way to make this relatively easily in the microwave, and this is the recipe I will share with you!

Besides stuffing Chocolates and covering cakes, I use Marzipan to make Easter Eggs and small molded candies at Christmas. Makes me happy 🙂

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Basic Marzipan Recipe

Ingredients

  • 100 gms(3.5 oz) broken cashews OR almond powder/bits
  • 200 gms (7 oz) icing sugar
  • 1 egg white
  • 2 drops almond essence

Instructions

  1. Pulse the cashew nuts
  2. Add a bit of icing sugar and pulse again. The icing sugar will absorb the oil and make the cashews grind finer
  3. Add everything to your mixing bowl and add one egg white in drips till incorporated
  4. Add a few drops of almond essence.
  5. Take the mixture out and add to a microwaveable plate, cover with cling film and zap in the microwave for 10 secs, three to 4 times
  6. Remove and scrape onto a board to cool
  7. Once cool add food colouring and knead adding extra icing sugar if sticky
  8. Divide and roll into balls and then into egg shapes
  9. Decorate with royal icing and leave to dry
https://kravingsfoodadventures.com/basic-marzipan-recipe/

Boneless Lamb Roast with Goat Cheese and Red Peppers

Watch step by step instructions

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I’ve made a leg of lamb many times before, but when I learned how to make this at a course at George Brown Culinary, I fell in love with the simplicity of this recipe. Although cooking with a bone in has great advantages, a boneless roast can be stuffed, cooked and sliced to an elegant perfection.

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Boneless Roast Lamb
Lamb is often considered a spring time feast and this recipe with it’s medley of veggies is perfect to grace your table at Easter or any other celebration. It’s center of Goat cheese gives the lamb a wonderful tenderness.

Boneless Lamb Roast with Goat Cheese and Red Peppers

Ingredients

  • Ingredients
  • 1 boneless leg of lamb
  • Coarse Salt
  • Black crushed pepper
  • 1/2 onion chopped fine
  • 1 tsp finely minced garlic
  • 3 sprigs of Rosemary
  • 1/2 cup chopped Parsley
  • 3 springs of Thyme
  • 150 gms Goat cheese
  • 2 tsps each Whole grain and Dijon Mustard
  • 1 cup chopped red pepper
  • Mirepoix of vegetables - onions, carrots, celery and red pepper
  • Olive oil

Instructions

  1. Process
  2. Start with the filling, heat some Olive oil and sweat the onions
  3. Add the garlic and the red peppers followed by all the herbs
  4. Switch the flame off and add the cheese to melt
  5. If the cheese is not melting, switch the heat back on but be careful not to cook the herbs
  6. Add a tsp each of both the mustards and leave to cool
  7. Remove the net from the lamb leg and using a sharp knife, make horizontal cuts to butterfly it.
  8. Dry the lamb with a paper towel and sprinkle with salt and pepper and place it on a board, fat side down.
  9. Mix the other two mustard types together and spread some on the inside of the lamb
  10. Once the filling is cooled, spread it all over the lamb and roll it up
  11. Using butcher's string or twine, truss the roast (see video)
  12. Using the remaining mustard, spread it all over the lamb, cover with cling wrap and marinate
  13. Heat your oven to 450 degrees and heat your roasting pan and add the lamb to it.
  14. Cook it for 25 mins, then reduce the temp to 350 and add the mirepoix of vegetables to it
  15. For medium well, cook for 45 mins and well done for 90 mins
https://kravingsfoodadventures.com/boneless-lamb-roast-with-goat-cheese-and-red-peppers/

Easter Special – Marzipan Easter Eggs

Marzipan Easter Eggs
Marzipan Easter Eggs

Marzipan holds a special place in my heart. I grew up with this delight that was pressed into rubber molds, air dried and served to us every Christmas. Because of it’s popularity, it’s also made into egg shapes at Easter time and decorated with royal icing. Wouldn’t it be cool for you to personalize your own Easter egg?

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Easter Special – Marzipan Easter Eggs

Ingredients

  • Ingredients(makes 4 as shown in photo)
  • 100 gms(3.5 oz) broken cashews OR almond powder/bits
  • 200 gms (7 oz) icing sugar
  • 1 egg white
  • 2 drops almond essence

Instructions

  1. Process
  2. Pulse the cashew nuts
  3. Add a bit of icing sugar and pulse again. The icing sugar will absorb the oil and make the cashews grind finer
  4. Add everything to your mixing bowl and add one egg white in drips till incorporated
  5. Add a few drops of almond essence.
  6. Take the mixture out and add to a microwaveable plate, cover with cling film and zap in the microwave for 10 secs, three to 4 times
  7. Remove and scrape onto a board to cool
  8. Once cool add food colouring and knead adding extra icing sugar if sticky
  9. Divide and roll into balls and then into egg shapes
  10. Decorate with royal icing and leave to dry
https://kravingsfoodadventures.com/easter-special-marzipan-easter-eggs/