Posted in Recipes on 14.08.2017
Herb Roasted Cashew Nuts
prep: 10 mins / cook: 20 mins / inactive: 0 mins / total: 30 mins / quantity: 2-4 portions Print recipe?
Looking for a great nibbly snack for a Netflix marathon? Does anyone still watch a series week by week? I don’t think I could do it now – in our house we’re total binge watchers. The current viewing material is The Walking Dead. And I can’t remember the last TV programme that kept me thinking about what just happened for literally days after – but season 7. Jeez. Balled my flipping eyes out. Saying no more. What’s everyone else binging on? Any recommendations?
Anyhoo, back to the food! These could NOT be simpler. Though saying that, I know someone who burnt them because she has an Aga and apparently they are a temperamental beast (am I ok to chortle a little because I’m SO jealous of her Aga?)
With so few ingredients and so simple to make I’m almost embarassed to call this a recipe! But I’m putting it out here because we can eat these by the fist full and there may be someone who’s not thought of it already and is therefore living a deprived life 😉
We’re lucky enough to have our own giant herb pot right outside the back door so fresh thyme is always in abundance for these because doesn’t thyme just grow like a mad thing .. all the excuse I need to make sure there’s a decently regular supply of these healthier little snacks!
That’s if there’s any cashews left – cashews are one of Phil’s ‘recent discoveries’ and much like jaffa cakes, he can’t just eat one, or a couple, or even a handful. Several handfuls and I have to keep reminding him that yes, nuts may be cholesterol free and better for you than a cheese loaded takeaway pizza but IT’S STILL FATS!
If you’re not all nibbly snacked out, there’s also these Garlic & Parmesan Chickpeas you can try – just as easy, just as moreishly tasty!
Herb Roasted Cashew Nuts
prep: 10 mins / cook: 20 mins / inactive: 0 mins / total: 30 mins / quantity: 2-4 portions
- 1 cup cashew nuts
- 1 tsp olive oil
- 1 tblsp fresh rosemary – chopped
- 1 tblsp fresh thyme leaves
- ½ tsp cumin
- 1 tsp wheatgrass powder
- Pinch each of salt and pepper
- Preheat the oven to 170 F / 190 C / 375 F / Gas 5 and line a small baking tray with a piece of parchment or a silicone mat
- In a medium bowl thoroughly mix all the ingredients together, tip onto the tray and roast for 10 minutes, give a quick stir and roast for a further 10 minutes
- That’s it!!
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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