VERMICELLI NOODLES & ALMONDS

You can find the Almonds here LIST OF INGREDIENTS 100g Vermicelli noodle nests 1 TBS butter or Margarine 100g Cypressa Almonds 25g Raisins (washed and rinsed) 50g sugar 300 ml water 4-5 green cardamom pods crushed or ¼ tsp of cardamom powder (optional) METHOD Soak the Almonds over night or boil for 5 mins in water. Peel the skin and chop length ways. Put sugar and water in sauce pan then bring to boil. Once the sugar is dissolved add the cardamom then simmer on medium heat for 2-3 mins In another pan, Melt butter or margarine on low heat, crush the vermicelli noodles slightly and toss in melted butter then heat gently for 1-2 mins. Add the noodles to the syrup (remove the cardamom pods if you prefer at this stage), simmer on low heat until noodles are soft and water reduced to half way or less. Add half of the chopped almonds and raisins then simmer for further 5-10 mins or until water completely absorbed. Dry fry or toast the slices almonds in frying pan Before serving sprinkle the toasted almond and enjoy Best Serve Hot as desert

For more information on VERMICELLI NOODLES & ALMONDS talk to Katsouris Brothers Ltd (Cypressa)