"It's a Wonderful World!"
We have had a busy few weeks here and some very bad weather so I was worried we had missed the Almond Trees in Blossom. I love to see it every year and never tire of its beauty. It reminds me of when the " littlies" used to screw up little bits of tissue and apply so much glue to their stick trees for the collages they made about Spring.
So off we went after an earlier than usual bit of exercise.
Almond trees have been grown in Andalucia for over 1000 years. Spain is now the second largest almond producer in the world. Second only to the U.S.A.It was introduced by the Moors and we live in one of Spains main Almond growing regions.
Legend has it that a Moorish Caliph first planted the hills around Cordoba with Almond Trees as a gift to his wife.
The nuts are widely used in Arab and Mediterranean cooking often in dishes with a moorish origin.
The harvest is often the excuse for a major celebration
So it was enjoy, but also get the camera out to capture the beauty!
It is always nice to do a round trip and of course its even better if you have a stop and try a new restaurant for a very leisurely lunch. Menu del Dias are really for the workers. A very reasonably priced lunch when they need a well earned break. However, we have found some wonderful places especially tucked away in villages away from the tourist routes. This one was no exception.
What a lunch all for 19 Euros!
We needed a little walk afterwards. Some lovely doors!
Then goodbye to Sorbas.
And home to crack some Almonds!
We shall resort to a small hammer and log but it is always worth the effort and they are considered to be one of the world's healthiest foods.
I thought you might like to try this tasty recipe
1/2 tsp Olive Oil
300g whole almonds ( soaked overnight and dried)
1 Garlic clove (crushed)
1 tsp Soy Sauce
1 tsp crushed chillies or 1/2 tsp chilli paste
1/4 tsp Turmeric
1/4 tsp Ground Ginger
1/4 tsp Ground Cumin
1 tsp Natural Sugar.
Optional --- 28 g of Dried Toasted Coconut.
In a frying pan heat the oil to smoking point.
Saute the almonds in med/hot oil for 5 minutes stirring very frequently.
Add the garlic,soy sauce, chillies or paste, spics and sugar. Toss with toasted coconut if using.
Turn off the heat and stand for 10 mins or 'til completely cooled
These may be stored in an airtight container for up to 6 weeks.
Optional extra ingredients
1/4 tsp Cinnamon
1/4 tsp Cardamon