Meringue Nests with Rhubarb Curd

Meringue Nests with Rhubarb Curd – Candy Coated Culinista

A trip to St. Lawrence Market had me excited to use a particular ingredient I have wanted to cook with for years. I have searched at many different markets over the past 3 years all over the GTA and I could never find them. I was always being told, “We had them yesterday or just sold the last bunch.” Not to mention there is this fear associated with rhubarb as the leaves are poisonous; which of course had me a little apprehensive. Let’s face it I have ackee all the time and I’m actually consuming the poisonous pieces if they were picked to early and here I’m not even touching the rhubarb leaves, so those fears were quelled and I carried on.

Curd
Yield/Serving: 750 ml to 1 liter
Prep Time: 10 min.
Cook Time: 45 min.
Difficulty level is: Easy

Meringue Nests
Yield/Serving: 20
Prep Time: 15 min.
Cook Time: 2 hrs.
Difficulty level is: Medium

Ingredients
Curd
• 2 eggs
• ¾ cup granulated sugar
• 2 cups of rhubarb, shopped, about 6 stalks
• ¼ cup water
• Juice from half a lemon
• ¼ cup cold unsalted butter, cut into pats
Meringue
• 7 egg whites
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 2 tsp white vinegar
• 2 tsp vanilla extract

Assembly
Curd
1. Whisk eggs with 1/ cup of sugar in a medium sized bowl.
2. Using a medium sized saucepan add rhubarb with the remaining ¼ cup of sugar and water over medium-high heat.
3. Bring to a boil and then reduce to medium heat for 8 minutes.
4. Then whisk rhubarb until smooth and squeeze in lemon juice.
5. Ladle in the rhubarb into the egg mixture and slowly incorporate.
6. Add mixture back into the saucepan over low heat and continue to cook for 10 minutes, stirring constantly using a wooden spoon until mixture thickens.
7. Remove mixture from heat and stir in pats of butter one at a time allowing each pat to melt before adding the next.
8. Blender mixture for 30 to 45 seconds to achieve a smoother texture.
9. Pour into a jar and place plastic wrap directly on the surface of the curd.
Meringue
1. Pre-heat over to 250°F.
2. Line a large baking sheet with parchment paper.
3. Using an electric mixer with the whisk attachment, beat eggs on high until soft peaks are formed about 2 minutes.
4. Slowly add in sugar 1 tablespoon at a time until stiff glossy peak have formed. About 2 more minutes.
5. Beat in the cornstarch, vinegar and vanilla until combined.
6. Pipe meringue into nests and bake for 2 hours.
7. Turn off the oven and let them dry in the oven for one more hour and leave on the parchment paper to completely cool.

Tips
• Blend the curd just before pouring into a jar to cool to achieve a smoother texture if desired.
• Let meringue cool in oven over night.

Please Enjoy

My thoughts
Rhubarb is a fibrous vegetable and I highly recommend blending the curd, especially if you are using it in a tart or topping a pavlova, meringue cookies, macaron, pancakes or crepes. You’re really going to want that smooth creamy texture to the curd. The meringue cookies were crispy, chewy and marshmallowy and with the addition of the tart silky curd it balances out the sweetness of the cookies. I loved that I got to practice my piping skills and it was enjoyed by all who had and this is a perfect summer recipe. I really wish I knew someone who had rhubarb in the backyard garden though as these sell at a premium. I paid 3.99 a pound, which came to $9.50 for seven stalks. As this has such a small season a splurge once a season is ok; but still it’s so pricy. If you want an eye-catching seasonal dessert to catch the eye; this is a must make.

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Superfood Gluten Free Oatmeal Breakfast Bowl

Superfood Gluten Free Oatmeal Breakfast Bowl - Candy Coated Cuinista

Superfood Gluten Free Oatmeal Breakfast Bowl – Candy Coated Cuinista

Do you wake up some mornings in a huge rush and know you want something healthy that “sticks to your bones” but going to the coffee shop is something you loathe like me? Well for me I always make some type of breakfast at home because I like to eat healthy. I wake up at five in the morning and need something that’s fast and this superfood gluten free oatmeal bowl is perfect for me. With five superfoods in this breakfast bowl (chia, oatmeal, ginger, pumpkin seeds and cranberries) it’s packed with all the good things I need to start my long day off right and it takes only 5 minutes to make. It really can’t get much easier than that.

Nothing keeps me on time better than a simple and fast breakfast and my Jord Wood Watch. I have been collecting classy, unique, high quality watches since I got my first job a teenager; but like most of us over the years I have stopped wearing my nice watches and opted to just use my phone as a watch. Let’s face it when smartphones took over these classic timeless watches seemed well antiquated and I was never fond of that; but I was just lazy and allowed all my watch batteries to die. However when I got my hands on this sleek, attention-grabbing, fashionable timepiece by Jord Wood Watches I remembered why I used to love wearing this accessory so much. It’s a great way to express your individuality and with these watches being made from different types of wood each piece can be uniquely yours and the women’s Frankie Series fits perfectly on my petite wrist and goes well with everything in zebrawood and its neutral tones.

Check out the well-crafted Jord Wood Watch Women’s Shop and get some gift ideas for Black Friday & Cyber Monday and for your Holiday gift giving. Click here for an instant giveaway and all entrants will receive an instant $25 off gift code for a watch of your choice. Scratch that special someone off your Christmas gift list and keep them on time.

Yield/Serving: 1
Prep Time: 1 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 1 cup coconut milk, boiling
• ½ cup gluten free oats
• 1 tbsp golden brown sugar
• ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• Pinch of kosher salt
• Pure maple syrup, drizzled
• dried apricots
• chia seeds
• Dried cranberries
• Pumpkin seeds, hulled
• Dried coconut slices

Assembly
1. In a small saucepan boil coconut milk.
2. In your breakfast bowl combine oats, sugar, cinnamon, nutmeg, ginger and salt with a spoon.
3. Combine boiling milk with oats; stir and then let sit for 5 minutes.
4. Drizzle maple syrup on top and add dried apricots, chia seeds, pumpkin seeds, dried cranberries and dried coconut slices and serve.

Tips
• Substitute coconut milk for milk, water or any other milk alternative.

Please Enjoy

My thoughts
In the morning I’m all about a no fuss recipe and this is hearty and super healthy. It has crunch from the seeds and a slight tart from the dried fruits and sweet from the drizzled maple syrup. It’s a great combination for breakfast.

This post was sponsored by JORD Wood Watches


Unique Watch
//www.woodwatches.com/widget-article/candycoatedculinista

Avocado Buns ….. What in the world!

Avocado Bun  - Candy Coated Culinista

Avocado Bun – Candy Coated Culinista

Has the mighty avocado just jumped the shark? I saw the weirdest thing the other day which is all the buzz and the latest fad. Avocados are now being used as a substitute for a bun; hmmm, now I love avocado and can have one every day but as a bun? This is a great gluten free option; but lets get real here it is not a burger bun. It looks visually striking and interesting but this can only be just a fad right? I did a few food experiments to see if this is a viable option.
Here are some of my test recipes.

Smoked Salmon on a Sesame seeds Avocado Bun

Ingredients
• Avocado, cut in half and skinned peeled away also slice a piece off the bottom bun so it won’t tip
• Tomato slice
• Spinach
• Smoked salmon
• Red onion, sliced
• Sesame seeds, sprinkled on top of avocado
• Olives, top of the avocado bun
• Sweet pickles, top of the avocado bun

Assembly
1. Top ingredients on to avocado and serve.

Bacon & Egg Breakfast Sandwich

Ingredients
• Avocado, cut in half and skinned peeled away also slice a piece off the bottom bun so it won’t tip
• Sharp cheddar cheese, sliced
• Green bell pepper, sliced
• Bacon
• Fried, slightly runny
• Poppy seeds, sprinkled on top of avocado

Assembly
1. Top ingredients on to avocado and serve.

Please Enjoy

My thoughts
Both these were delicious; but to me nothing beats eating an avocado with a little salt and lemon cut in half and using the shell as a bowl. Sometimes simplicity is the best and honestly you can’t eat this like a true burger with an avocado bun; unless you’re used to eating your burgers with a knife and fork regularly. I may secretly enjoy this at home deconstructed or when I just don’t want a bun; but to truly use the avocado like a bun is near impossible. It’s still delicious but very impractical as a bun and calling this a bun is an enormous stretch to say the least.

Avocado Bun  - Candy Coated Culinista

Avocado Bun – Candy Coated Culinista

Skillet Chicken Pepperoni Pizza

Chicken Pepperoni Basil Crustless Pizza - Candy Coated Culinista

Chicken Pepperoni Basil Crustless Pizza – Candy Coated Culinista

This fancier weekend chicken pizza dish is crustless and perfect dish.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Ingredients
• 4 skinless chicken breast, cut in half
• Kosher salt
• Black pepper
• 4 tbsp extra virgin olive oil
• 1 tbsp margarine
• 4 garlic cloves, thinly sliced
• 4 anchovy fillets, chopped
• ¼ tsp red pepper flakes
• 1 can crushed tomatoes
• Balsamic vinegar
• ½ green pepper, diced
• ½ small red onion, diced
• Handful of basil, chopped
• 100g mozzarella shredded
• 75g pepperoni, sliced
• Handful of whole basil for topping

Assembly
1. Preheat oven to 375°F.
2. Cut chicken breast in half to make them thinner.
3. Season with salt and pepper.
4. In a 9” cast-iron skillet, heat oil and margarine over medium-high heat.
5. Add the chicken in a single layer and sear until both sides are brown and just cooked through, about 10 minutes. Remove chicken and set aside on a plate.
6. Using the skillet add garlic, anchovy and red pepper flakes, sauté for 1 minute.
7. Pour in the crushed tomatoes, balsamic vinegar, green pepper, red onion, basil and cook for 5 minutes.
8. Add chicken back to the skillet and top with mozzarella, pepperoni and whole basil and let cook for 3 minutes or until cheese is bubbling and slightly browned.
9. Serve.

Tips
• Serve with pasta if desired.

Please Enjoy

My thoughts
This is one of my favourite dishes I’ve made. It was saucy and tasted just like pizza just classier.

Chicken Pepperoni Basil Crustless Pizza - Candy Coated Culinista

Chicken Pepperoni Basil Crustless Pizza – Candy Coated Culinista

Harvest Gluten Free Spiced Oatmeal Muffins

Harvest Gluten Free Spiced Oatmeal Muffins - Candy Coated Culinista

Harvest Gluten Free Spiced Oatmeal Muffins – Candy Coated Culinista

Yield/Serving: 12
Prep Time: 15 min
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients
• 1 cup gluten free flour
• ½ cup gluten free rolled oats, plus some for topping
• ½ tsp plus 1/8 tsp baking powder
• 1/8 tsp ground ginger
• 1/8 tsp ground cloves
• ¼ tsp cardamom
• 1 tsp mixed spice (cinnamon, coriander, caraway, nutmeg, ginger, cloves)
• 1 stick unsalted butter, at room temperature
• 1 tbsp molasses
• ½ cup packed golden brown sugar
• 1 large egg, at room temperature
• ½ tsp vanilla paste
• ½ cup plus 1/3 cup canned pumpkin puree

Assembly
1. Preheat oven to 350°F.
2. Line muffin cups into muffin pan.
3. In a medium sized bowl whisk flour, oats, baking powder and spices and set aside.
4. Using an electric mixer with the paddle attachment on medium speed mix the molasses, butter and sugars for about 5 minutes.
5. Scrape down the sides and continue to mix adding the egg and vanilla paste for 30 more seconds on low speed.
6. Add half of the flour mixture and pumpkin and incorporate.
7. Repeat with the remaining flour mixture and pumpkin.
8. Scoop into muffin cups and bake for 25 minutes, or until a cake tester inserted comes out clean.
9. Let cool in the pan for 5 minutes and then move to a wire cooling rack.

Please Enjoy

My thoughts
This recipe was intended to be cookies; but after I baked six cookies, the result was so fluffy that these really couldn’t be called cookies. I was hoping the batter would spread more than it did; so I grabbed the muffin pan and mad some muffins. This recipe tasted like everything autumn to me and its gluten-free.

F is for … Raw Fig Almond Balls

F is for ... Raw Fig Almond Balls  - Candy Coated Culinista

F is for … Raw Fig Almond Balls – Candy Coated Culinista

Yield/Serving: 12-16 balls, depending on your size

Ingredients
• 2 cups raw almonds, or almond meal
• 250g soft dried figs, chopped and de-stemmed
• ½ cup dried cherries, chopped
• 1/3 cup shredded coconut, plus extra for coating the fig balls
• 1/8 cup sesame seeds, plus extra for coating the fig balls
• 1/8 cup black sesame seeds, plus extra for coating the fig balls
• 4-6 tbsp pure Canadian maple syrup

Assembly
1. In a food processor grind almonds into a coarse meal. Ensure you don’t over grind to the point of almond butter. If you have leftover almond meal from making almond milk like I do then use that instead of grinding up raw almonds.
2. Add the figs and cherries and process until well combined.
3. Pour almond mixture into a large bowl and fold in the coconut, sesame seeds and maple syrup.
4. Form mixture into 1” size balls with your hands.

Tips
• If all you can’t find soft dried figs, then soak dehydrated figs for a few hours and de-stem them. They should plum back up some.
• I used my leftover almond meal from making my homemade almond milk.

Please Enjoy

My thoughts
I loved the idea of making a raw dish, but I think my palette is not used to this. I love that I found a way to use my leftover almond meal; but for me it just comes down to texture and it’s a little too soft. I loved all the flavours and the coating of coconut and sesame seeds did help me like it more.

Gluten-Free Pistachio Almond Coconut Cream Pie

Gluten-Free Pistachio Almond Coconut Cream Pie - Candy Coated Culinista

Gluten-Free Pistachio Almond Coconut Cream Pie – Candy Coated Culinista

Pie crust and I just don’t get along, but a pie made from nuts or cookie crumbs and I’m all in. This gluten-free pie is a great idea for those who can’t have gluten and for people like me who have trouble with making pie dough.

Slightly Altered From: The four & Twenty Blackbirds Pie Book

Yield/Serving: 8
Prep Time: 15 min.
Cook Time: 45 min.
Difficulty level is: Medium

Ingredients
For the crust
• ¼ cup shelled raw pistachios, salted
• ¼ cup almonds,
• ½ cup shredded coconut
• 3 tbsp granulated sugar
For the filling
• 2/3 cups shelled raw pistachios, salted
• 1 ½ cup 2% milk
• 1 cup coconut milk
• 5 egg yolks
• 6 tbsp cornstarch
• ¾ cup granulated sugar
• 1 ¼ cups coconut milk
• Zest from one lime
• 3 tbsp, unsalted butter, at room temperature
• Juice from 1 lime
• 1 cup heavy cream
• 1 tbsp confectioners’ sugar
• Pistachio chopped, to decorate (optional)
• Almond slivers, to decorate (optional)
• Cinnamon, decorate (optional)

Assembly
For the crust
1. Over medium-high heat toast pistachios and almond in a frying pan, about 5 minutes. Ensure to shake pan frequently so the nuts don’t burn. Pour into a small prep bowl to cool.
2. Meanwhile toast shredded coconut in the same frying pan until slightly brown in colour and pour into a small prep bowl to cool.
3. Transfer pistachios, almonds, coconut and sugar into the food processor bowl and process until finely chopped.
4. Pour the crumbs into a non-greased metal pie pan.
5. Spread the crumbs evenly over the bottom of the pan and use a glass to firmly press down the nut crust, working it up the sides.
6. Freeze the crust for about ten minutes.
For the filling
1. Place the pistachios into the food processor bowl and process until chopped into medium and fine pieces.
2. Using a medium sauce pan over medium-high heat, pour nuts in along with the coconut and 2% milk and bring to a boil.
3. Remove from the heat and let steep for 15 to 20 minutes.
4. In a large bowl whisk the eggs together and set aside.
5. Using a large saucepan whisk together the cornstarch and sugar.
6. Add in the coconut milk and lime zest and whisk further.
7. Using a sieve strain the milk mixture into the coconut milk mixture over medium-high heat.
8. Stir constantly for about 5 minutes until it begins to thicken and continue to cook for 2 more minutes and then remove from the heat.
9. Slowly pour one-third of the custard into the eggs yolks whisking constantly, as to temper the eggs.
10. Add the tempered eggs to the saucepan and return to the heat at medium-high, stirring constantly until it boils about 1 to 2 minutes.
11. Allow to cool for 5 minutes and then stir in the butter, one tablespoon at a time along with the lime juice.
12. Pour custard into prepared pan and cover with plastic wrap; refrigerate overnight until firm.
13. Using an electric mixer, beat the cream along with the confectioners’ sugar until medium-stiff peak form.
14. Using a spatula spread the whipped cream over top of the pie and decorate if desired.
15. Slice and enjoy.

Please Enjoy

My thoughts
This recipe took me a little while to complete as I had to shell my pistachios. Overall I am on the fence with this one as I like the idea of this recipe, but I find it terribly sweet and if I ever made it again I would reduce the sugar by half or more. The texture of the pistachio cream was silky and smooth I just think I’d prefer more contrast in textures even though there was a nut crust.

Macaron Diaries: Nadege Patisserie

Macaron Diaries: Nadege Patisserie - Candy Coated Culinista

Macaron Diaries: Nadege Patisserie – Candy Coated Culinista

Location: 120 Adelaide Street West (The PATH) – Richmond & Adelaide Centre
Hours: Monday – Friday 7:30 am – 6:30 pm

While walking in the PATH back in 2014 on a lunch break exploring I saw a sign that Nadege Patisserie would be opening a location soon. I said finally as I still hadn’t managed to make it out to their Trinity Bellwoods location in over 3 years. Friday being Macaron Day I decided to celebrate by visiting here. Of all the patisseries giving back a portion of their sales Nadege topped them all by giving 50% of all their macaron sales to the Sick Kids Hospital for Macaron Day.

Today I purchased 12 macarons and also a box of their marshmallows. The flavours I got were: passion fruit milk chocolate, olive oil, Guinness (the last day to catch these from St. Patty’s Day), coconut lime, grapefruit cayenne, banana chocolate, orange zest, bacon maple, camembert, mojito, cotton candy, cappuccino and gin & tonic flavoured marshmallows. Twelve macarons cost $27.50 and the marshmallows were $6.

I found a lot of the fillings tasted the same to me even though the flavours were different. I think the flavours could be bumped up a touch so they could shine more. The grapefruit cayenne was my favourite of them all and I could taste both flavours and there was a slow after kick of the cayenne. The savoury flavours tasted like any other macs and I was expecting a distinct taste of cheese or olive oil which didn’t happen. As for the macarons themselves they had spaces in the shells so they crumbled on the first bite and didn’t retain their structure.

These aren’t in my top three for macarons in the city I think, but I will visit when I am in the area and they have the most selection of macarons on a given day. I am happy to finally have tasted from this patisserie after all this time.

Macaron Diaries: AG Macarons

Macaron Diaries: AG Macarons - Candy Coated Culinista

Macaron Diaries: AG Macarons – Candy Coated Culinista

Location: 709 The Queensway, Etobicoke , Ontario, 647-977-3030
Hours: Mon: Closed, Tues & Wed: 12 – 7pm, Thurs & Fri: 12-8pm Sat: 11-6pm, Sub: 11-4pm

I have seen and tried AG Macarons at the Delicious Food Show and the Christmas Pop up Shop near Yonge Dundas Square. I have enjoyed there macs oh let’s face it I wouldn’t be on my third testing if I didn’t right. When I was walking on the Queensway I saw a French Macaron Tower in the window and realized I had found the bricks & mortar storefront and I made a quick detour.

I went in and looked at some of their other offerings before I went in today for the main show. Meringues, Belgian and dark chocolate fused chocolate candy, Aprons, boxed gourmet teas and cards were also for sale here. If I needed a quick last minute hostess gift or an impromptu present this would be the perfect spot. Everything you need is right there. After a quick look around I went to the macs and the flavours we tested were Salted Caramel, Blackberry Cassis, Chocolate Peanut butter, Mint Chocolate, Birthday Cake, Red Velvet and Cinnamon Heart as the Flavour of the Month. A box of 6 will cost $13 and the only downside is that only types tender they take are cash or credit is. Thank goodness I had a twenty on me or I would have had to change my order as I’m not one to use a credit card for things so tiny like this, especially when it’s a treat. That aside the macs tasted the same as every time I have encountered them, which shows some consistency which I like to see.
I tasted the Mint chocolate – I wasn’t a fan of the chocolate inside as it was a bit too hard for my liking, but the birthday cake, salted caramel and the February Valentines Themed Cinnamon heart tasted as it should. The shell was hard when I tapped it but once I bit into it, it crumbled and the feet on the macs were perfect. Mr. C. of course enjoyed his three; but these aren’t in my top three I would say in Toronto – my top 4 for sure. French Macaron classes are also offered and if my next attempt turns out poorly I may just consider enrolling in the class.

Macaron Diaries: AG Macarons - Candy Coated Culinista

Macaron Diaries: AG Macarons – Candy Coated Culinista

Macaron Diaries: AG Macarons - Candy Coated Culinista

Macaron Diaries: AG Macarons – Candy Coated Culinista

Macaron Diaries: AG Macarons - Candy Coated Culinista

Macaron Diaries: AG Macarons – Candy Coated Culinista

Macaron Diaries: AG Macarons - Candy Coated Culinista

Macaron Diaries: AG Macarons – Candy Coated Culinista

Vanilla Almond Milk

Vanilla Almond Milk - Candy Coated Culinista

Vanilla Almond Milk – Candy Coated Culinista

I have a theory that I can make Mr. C. a vegetarian, vegan, pescatarian or a flexitarian and he wouldn’t even notice. When I met Mr. C. vegetables barely touched his lips and I slowly started adding vegetables to his diet and even hid them in sauces; like my homemade tomato sauce. Now here we are 4 years later and we both are many pounds lighter and have alot more muscle on us, because we both are eating so much healthier and it make me so proud of us. This is a great feeling because when we do choose to eat something a little unhealthier we aren’t breaking the bank, and there is no guilt. I have never been a dieter as I am a firm believer in moderation since I was a child and I have never had any issues with my weight. Since I’m a huge foodie I am always reading, researching, purchasing new cookbooks and looking into new things to try and eat. I have been trying to add almond milk to my diet, which wasn’t the problem. The problem was sneaking it into Mr. C.’s food unbeknownst to him. For about a week I put vanilla almond milk into our smoothies (I hid the almond milk carton behind the Orange Juice in the very back of the fridge) and I finally asked him “how do you like the smoothies with almond milk” He proceeded to say “I knew some different was going on with the smoothies.” I realized he was a fan and he even emailed me a homemade recipe for almond milk. This made me proud and he even found a recipe from one of my favourite food sites I research from; the kitchen – http://www.thekitchn.com. With this new knowledge I went on my merry way to retrieve the components to make fresh almond milk at home, and purchased my first weck jar I have been pining to buy but had no real use for until today.

Yield/Serving: almost 1 litre
Prep Time: 24 soaking over night
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 1 cup raw almonds
• 2 cups water, for soaking
• 4 cups filtered water
• 1 tbsp pure vanilla extract
• 2 tbsp agave nectar

Assembly
1. Soak almond in 1 cup of water covered for 24 hours.
2. After 24 hours, drain the water through a strainer from the almonds and pour almonds into a blender.
3. Add 4 cups of filtered water and blend for 2 minutes.
4. Line a strainer with a cheesecloth and pour the almond meal through and allow almond milk to pass through strainer.
5. Twist and squeeze the cheesecloth to extract the remaining amounts of almond milk.
6. Add the sweetener and extract if so desired.
7. Pour in a container with a cap and use within 3 days.

Tips
• Sweeteners used can be: sugar, honey, agave nectar, maple syrup all to taste or optional.
• There is only a 3 days shelf life on homemade almond milk so be aware of that.
• Leftover meal, can be used in smoothies, oatmeal, baked goods like cookies or muffins, hummus, granola, crackers, butter and you can freeze it.

Please Enjoy

My thoughts
The almond milk was very good. I didn’t taste like the vanilla almond milk from the carton though. That may be attributed to their process and whatever else goes into to it to extend the shelf life. I added too much vanilla, because I never thought to let the vanilla sit overnight and taste it in the morning. I adjusted the recipe above as I added way too much and didn’t give the vanilla a chance to marry with the almond milk. Next time I think I will soak the almonds longer to get a creamier consistency and filter it more as I still got some almond chunks. I think I need to invest in a proper nut milk bag since I plan on making more almond milk at home.

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