Comments on: Green Almonds in Cucumber Gelée

By: Martin Lindsay

Martin Lindsay — Mon, 27 Jul 2009 15:06:43 +0000

That’s the best presentation ever! And I love your choices for the sweet, spicy, sour, and salty elements…

By: _ts of [eatingclub] vancouver

_ts of [eatingclub] vancouver — Mon, 01 Jun 2009 05:49:20 +0000

These are the prettiest things ever. And, I guess I’m missing out as I’ve never seen (nor tasted, obviously) green almonds!

By: latifa

latifa — Thu, 07 May 2009 10:03:33 +0000

i know the green almonds but the recipe is……..ART!

By: sunshinemom

sunshinemom — Thu, 07 May 2009 02:12:22 +0000

Thanks for introducing me to green almonds! Your pictures make me want to grab that fork and dig in!!

By: Sweatha

Sweatha — Wed, 06 May 2009 10:26:10 +0000

Loe the dish.Very innovative.Never ever knew about green almonds

By: Jude

Jude — Wed, 06 May 2009 05:18:51 +0000

Aparna, these must be so good freshly picked off the tree.

By: Round-up for WHB #181 « Maninas: Food Matters

Round-up for WHB #181 « Maninas: Food Matters — Mon, 04 May 2009 22:02:33 +0000

[...] says that “this ancient Berber dish is prepared around March or April in Morocco, when both green almonds and fava beans are seasonally available. The lamb is slow-cooked with ground mace and finished with [...]

By: Aparna

Aparna — Mon, 04 May 2009 01:54:15 +0000

Your little almond rounds look like beautifully crafted jewels, Jude. You never cease to amaze me. A lot of Indian dishes are a combination of sweet, spice, tang and salt so I’m sure this was pretty good.
I have an almond tree right outside my balcony which is noe laden with green almonds.

By: neha

neha — Fri, 01 May 2009 08:53:09 +0000

Looking so lovely, n delicate…, like jewels…, Never seen green almonds before, shall look for it..

By: katiek @ kitchensidecar

katiek @ kitchensidecar — Thu, 30 Apr 2009 07:34:11 +0000

Wow! first time at the site and I am so glad I came! Love the green almonds. I had a tree in my backyard growing up and I always picked them, nut know ign exactly waht to do with them. They are very tender and I nibbled at them, doubting how edible they were.

Brilliant play on colour and elicate flavors.