Recipes for Hazelnuts
1. Coffee & Hazelnut Slice.
100g butter; 1t vanilla essence; 4T double espresso (or make a small quantity of very strong coffee in a plunger); 1T golden syrup; 1 1/2 cups brown sugar; 2 eggs, beaten; 1C plain flour; 1t baking powder; 1C coarsely chopped hazel nuts; 50g melted butter; 1 1/2 C icing sugar
Preheat the oven to 160C. Beat the butter, vanilla, 2 tablespoons of the coffee, the golden syrup and sugar together until smooth. Add the eggs and beat again. Fold in the flour with the baking powder and walnuts, then pour into a lined sponge roll tin and bake for 30-35 minutes. icing, beat the butter, icing sugar and remaining coffee together until creamy. Ice when the slice has cooled, sprinkling the top with additional chopped hazel nuts if desired. Chill before slicing.
2. Coffee Fudge Slice.
2 pkts crushed wine biscuits. 1 cup chopped Hazelnuts. 250 grams butter. 2 tablespoons coffee essence. 1 1/2 cups of coconut. 1 tin sweetened condensed milk.
Melt together the butter and sweetened condensed milk. Add the remaining ingredients and press into a greased tin. Refrigerate until set. Ice with the following icing...Icing. 125g melted butter. 2 teaspoons vanilla essence. 2 dessertspoons. Icing sugar. Mix together the ingredients, adding enough icing sugar to ensure a smooth consistency is achieved.
3. Hazelnut liqueur.
225 gms finely chopped Hazelnuts, 400ml Vodka, 1 tsp vanilla essence, 1 tsp allspice, 75 gms sugar, 3 Tbl sp water.
Add Hazelnuts, allspice and vanilla essence to the vodka and steep (soak) for 2 weeks. Lightly shake occasionally. More Hazelnuts may be added for a stronger flavour. Re-steep for a further week. Strain and filter until clear. These chopped Hazelnuts may be used in the recipes above. Boil water, add sugar and dissolve. add to vodka/hazelnut fluid. Steep for a further three weeks.
4. Dukkah mix.
¼ cup Sesame seeds 1 Tbsp Whole Coriander 1 Tbsp Cumin seeds Lightly toast the above and let cool ½ cup Hazelnuts 100 gms Almonds Lightly toast the above and let cool and keep separately from the 3 spices above. ¼ tsp Paprika ¼ tsp Salt Pinch of mild Chilli powder Combine all the above ingredients and finely blend in a food processor.
5. Hazelnut cookies.
Initial 1/2 cup roasted h/nuts blanched. Roast at 165°C 15 min, blanch and cool. Finely chop in blender Reserve 2/3 for cookies, 1/3 for filling. Biscuit 1/2 cup white sugar, 125 gms soft butter, 1/4 cup natural yoghurt, 1/2 tea sp Vanilla essence, 1 1/4 cup white flour, 1 tea sp baking powder. Biscuit process Cream butter and sugar. Add yoghurt and Vanilla essence and beat. Stir in the reserved 2/3 Hazelnuts, Sift in flour and baking powder Add to cream and sugar for the dough, Add flower if dough is sticky. Roll out dough to 3mm thick, Cut out to shape. Place in greased tin and bake at 165°C for 10-15 min. Allow to cool. Filling 75 gms soft butter, 1/2 tea sp Vanilla essence, 1 1/2 cups icing sugar. Blend with boiling water. (1 inch/25mm of a Vanilla bean may be used here). Finely chop the reserved 1/2 Hazelnuts, 100 gms dark chocolate. Filling process Cream butter and sugar, Add icing sugar, Add 1 to 2 Tbl sp boiling water (result should be glossy). Beat in remaining 1/3 Hazelnuts, Place a dollop of filling between 2 cookies. Place a dollop of filling on top of the 2 cookies. Break up the 100 gms of dark chocolate and simmer in pot in boiling water. Put dollop of melted chocolate on top of cookies, Swirl with fork. Add whole Hazelnut on top
6. Hazelnut torte, Nut cake.
6 Egg (s) 300 g Sugar 1 tsp Vanilla 200 g Hazelnuts, ground 1 tbsp Rum 2 tsp Baking powder 150 g Flour ½ liter Milk 1 pack Custard powder, vanilla 2 tablespoons Sugar 250 g Butter
Separate the eggs. Combine the 6 egg yolks with the sugar and 6 tablespoons water until frothy. Then add the ground nuts, vanilla , rum, flour and baking powder. Finally the egg whites and fold until stiff. Pour the batter into a lightly greased pan. Bake about 45-50 minutes at 175 degrees (convection) In the meantime, cook custard, let cool and mix with the softened butter to a smooth cream. After cooling, cut the cake through the centre and fill with butter cream, sit on the second half and brush with the remaining butter cream and garnish with toasted almonds.
7. Espresso Hazelnut Ripple.
Prep time 15 mins + chilling Cook time 15 mins (roasting the nuts) Serves 10-12 1 1/4 cups shelled hazelnuts or other nuts 375g white chocolate 375g best quality dark chocolate (eg Callebaut or Valrhona) 2 tsp finely ground espresso coffee beans
Line a shallow baking tray or roasting dish measuring at least 25 x 35cm (10 x 14 inches) with baking paper.Roast the hazelnuts at 180C/350C for 12-15 minutes until they smell aromatic. Cool and then rub off the loose skins in a clean tea towel (don't worry about doing a perfect job - they don't need to be fully skinned).
Place the white chocolate in a double boiler or microwave proof bowl and cook until melted , about 2 minutes, stirring after 1 minute and then after every 30 seconds until it is melted and smooth. Melt the dark chocolate in a separate bowl, using the same method. It tends to take a little longer.
Mix most of the roasted hazelnuts into the melted white chocolate. Roughly mark 5 long rows on the baking paper. Spoon the white chocolate mix into the 2nd and 4th rows, spreading it out to fill the rows evenly. Sprinkle extra nuts where needed.
Mix the ground coffee into the dark chocolate. Spoon this mixture into the other 3 rows and spread it out evenly. Pull a knife across the rows 3 or 4 times each way to create swirls.
Chill until set and then break into chunks. Serve on a platter or accompany with fresh berries.
8. Hazelnut Meringue Cake with Berries.
Two layers of crisp nutty meringue are sandwiched together with softly whipped cream and you can add fresh grapes, strawberries or raspberries. Makes a 20 cm cake; serves 6 - 8 Cake 140 g hazelnuts 4 egg whites 250 g caster sugar 1/2 teaspoon vanilla essence, or to taste 4 drops of vinegar
To serve 300 ml fresh cream 250 g fresh grapes or berries Icing sugar
Preheat the oven to 180degC. Grease the sides of two 20 cm round cake tins and line the bases with baking paper. Roast the hazelnuts for about 7 minutes until they are browned and toasted. Cool, then remove their skins by rubbing between your fingers. Grind in a nut grinder or food processor until coarse, not turned to dust. Beat the egg whites with an electric beater until stiff. Add the sugar and continue to beat until the mixture is satiny and smooth. Next add the vanilla and the vinegar. Finally fold the ground hazelnuts in carefully, without losing any volume. Divide the mixture between the 2 tins and spread out evenly. Bake for about 45 minutes, until crisp and brown. Remove from the oven and turn out on to a wire rack immediately, otherwise the meringue will set in the tin and be impossible to remove. To serve, whip the cream and pile on to one of the halves of the cake. Place the grapes or berries on top of the cream, and then lightly press the other half of the cake on top. Dust with icing sugar and serve with coffee or as a dessert. The hazelnut meringue can be made a day or two ahead but must be kept in an airtight container, and decorated within 1-2 hours
9. A fine Salad.
Ingredients Goat's cheese Strawberries Hazelnuts Rocket
Method Chop or dice all the above ingredients to sizes of your choice Mix all ingredients together and drizzle with Balsamic vinegar Serve and enjoy.
10. Chocolate hazelnut celebration cake.
Ingredients (serves 6) 6 x 59g eggs, at room temperature 1 cup caster sugar 1 cup self-raising flour 3/4 cup cocoa powder 2 tablespoons cornflour 1/4 cup milk 125g roasted hazelnuts, roughly chopped
Milk chocolate ganache 400g milk chocolate, roughly chopped 3/4 cup cream
Dark chocolate ganache 200g good-quality dark chocolate, roughly chopped 1/2 cup cream
Method 1. Preheat oven to 180degC.
2. Grease and line a 24cm (base) springform cake pan.
3. Using an electric mixer, beat eggs and sugar on high speed for 8 to 10 minutes, or until pale and thick. Sift flour, cocoa and cornflour over egg mixture.
4. Using a large metal spoon, gently fold ingredients together until just combined. Fold in milk.
5. Spoon mixture into prepared cake pan.
6. Bake for 40 to 45 minutes, or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes.
7. Turn onto a wire rack to cool.
8. Make ganaches: Place milk chocolate and cream into a heatproof bowl over a saucepan of simmering water. Stir constantly with a metal spoon until smooth. Remove from heat.
9. Refrigerate until thick enough to spread. Repeat step 5 with dark chocolate and cream.
10. Using a serrated knife, slice cake into 4 even rounds.
11. Place bottom round onto a serving plate. Spread with one-third of the milk chocolate ganache.
12. Sprinkle with one-third of the hazelnuts.
13. Repeat twice more, finishing with cake. Spread top and sides of cake with dark chocolate ganache.
14. Decorate with sugared petals.
11. Healthy Wholemeal Fig and Hazelnut Chocolate Cake.
Devised from a recipe from Nigel Slater's cook book - 'Appetite' Shopping list 250 g butter 125 g soft brown sugar 100 g raw sugar 4 large eggs 4 tbsp strong espresso coffee 250 g wholemeal plain flour 2 heaped tsp baking power 200g hazelnuts coarsely ground - can leave some nuts whole or ground which gives a much denser cake. 250 g dark good quality chocolate coarsely chopped 100 g figs tails removed and chopped Note: Put aside 1/4 portion of nuts and chopped chocolate which will be used to top cake before cooking + Fresh raspberries + Natural fat reduced plain yoghurt
Method 23cm spring form cake tin Line with baking paper Set oven to 180c cooking time - 1 hour 20 or thereabouts Beat butter and sugars until pale. Add eggs one at a time beating lightly between each addition. Stir in coffee. Fold in flour and baking powder along 3/4 portions of hazelnuts, chopped chocolate and all figs. Spoon mix into prepared lined baking tin, flattening out top. Sprinkle top with remaining portion of nuts and chocolate. Bake around 1 hour 20 minutes, or until a skewer inserted into the middle comes out clean. Let rest about 1/2 hour before cutting, best served warm. Yummy served with raspberries and natural fat reduced yoghurt.
12. Chocolate Fondant With Orange Creme Fraiche & Hazelnut Sauce.
400gm unsalted butter 400gm dark chocolate 8 eggs 8 egg yolks 480gm castor sugar 400gm plain flour Icing sugar to dust
Method 1. Preheat the oven to 180degC
2. Butter 16 large ramekins and dust liberally with cocoa, shaking out any excess
3. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water. Take off the heat and stir until smooth. Leave to cool for 10 minutes
4. Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate into the chocolate mixture. Sift the flour over the mixture and gently fold in, using a large metal spoon. Divide between the ramekins and bake for 12 minutes.
5. Turn the chocolate fondants out onto warmed plates, dust with the icing sugar and serve with a spoon of orange mascarpone Orange Creme Fraiche 4 tablespoons mascarpone 50 gm icing sugar 1 tablespoon candied orange Mix all ingredients together until well combined. Hazelnut Sauce 200 grams Dark Chocolate 75 grams chopped roasted hazelnuts 60 mls Frangelico 50 grams unsalted butter 600 mls Cream
Boil the cream and remove from the heat, stir in the chocolate until silky smooth. Add the butter and stir unitl smooth.
Add the frangelico and the chopped hazelnuts to finish
13. Rhubarb Crumble Souffle.
makes 6-8 souffles 4-6 sticks (500g) rhubarb, cut into 1-2 cm pieces 150g caster sugar, plus extra for sprinkling 150g fresh or thawed frozen blackberries 1/2 lemon, zest finely grated 1 tbs cornflour mixed with 1 tsp water 4 egg whites Vanilla ice cream, to serve Double thick cream, to serve Crumble topping 75g plain flour 100g softened butter 50g brown or white sugar 50g rolled oats 1/3 cup roasted hazelnuts, finely chopped
Method 1. Preheat oven to 180 C.
2. Place rhubarb in a saucepan with 75g of the caster sugar and 1/4 cup water. Cover and place over medium heat and cook for 5-10 minutes until softened. Add blackberries and lemon zest and cook, uncovered, for 5 minutes until softened. Add 1/2 of the cornflour mixture and stir for 3-4 minutes until thickened, then cook for a further minute to cook out the cornflour. Set aside in a bowl to cool to room temperature for at least 5 minutes.
3. Meanwhile, to make the crumble topping, combine flour, 50g of the butter, sugar and a pinch of salt in a bowl, mixing with your fingers until combined and the butter is in pea-sized lumps. Add the oats and hazelnuts and toss gently to combine.
4. Place the crumble mixture on a lined baking tray and bake for 5 minutes until golden brown. Remove from the oven and set aside. Increase oven temperature to 200 C.
5. Grease 125ml soufflé moulds with remaining butter that has been slightly softened. Butter base and sides with a pastry brush, then brush up the sides - you want an even coating of butter. Refrigerate for 5 minutes to set the butter, then repeat the process - for the second buttering, be a bit more generous with the butter. Sprinkle sugar into each mould and roll ramekin around so the sugar coats the butter, tipping out any excess. This forms a lubricated crust so the soufflé can rise easily.
6. Place egg whites in a large, clean, dry bowl with 1 tablespoon of the remaining sugar and beat with a hand beater on high until soft peaks. Gradually sprinkle in the remaining sugar and beat for about 30 seconds - 1 minute until you have shiny, soft peaks.
7. Mix an equal amount of beaten egg white with cooled fruit puree until combined, then add the same amount of egg white again and fold through gently, turning the bowl, then lifting and folding the mixture to keep as much air in the mixture as possible. Spoon into buttered, sugared moulds, taking care to avoid getting any mixture on the side of the ramekins until the moulds are full. Scrape the mixture off the top with a palette knife so you have a really smooth surface, then run your thumb around the very inside of the rim so you have a clean rim.
8. Bake for 6-7 minutes until risen about 1 cm above the rim. Sprinkle 1 tablespoon of the crumble topping over the top and return to the oven for another 3 minutes until they have risen another centimetre.
9. Serve with vanilla ice cream and a dollop of thick cream.
14. Chocolate Hazelnut Gateau.
Prep and cooking time: 2 hours plus 2 hours for the ganache Cost $12 Serves 6.
Ingredients 6 x 59g eggs, at room temperature 1 cup caster sugar 1 cup self-raising flour 3/4 cup cocoa powder 2 tablespoons cornflour 1/4 cup milk 125g roasted hazelnuts, roughly chopped Milk chocolate ganache 400g milk chocolate, roughly chopped 3/4 cup cream Dark chocolate ganache 200g good-quality dark chocolate, roughly chopped 1/2 cup cream Sugared rose petals 6 roses, petals removed 1 eggwhite, lightly beaten 1/2 cup caster sugar
Method 1. Preheat oven to 180degC. Grease and line a 24cm (base) springform cake pan.
2. Using an electric mixer, beat eggs and sugar on high speed for 8 to 10 minutes, or until pale and thick. Sift flour, cocoa and cornflour over egg mixture.
3. Using a large metal spoon, gently fold ingredients together until just combined. Fold in milk. Spoon mixture into prepared cake pan.
4. Bake for 40 to 45 minutes, or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes. Turn onto a wire rack to cool.
5. Make ganaches: Place milk chocolate and cream into a heatproof bowl over a saucepan of simmering water. Stir constantly with a metal spoon until smooth. Remove from heat. Refrigerate until thick enough to spread. Repeat step 5 with dark chocolate and cream.
6. Make petals: Line a baking tray with baking paper. Use a small brush to paint petals with eggwhite. Sprinkle with sugar. Place onto tray until set.
7. Using a serrated knife, slice cake into 4 even rounds. Place bottom round onto a serving plate. Spread with one-third of the milk chocolate ganache. Sprinkle with one-third of the hazelnuts. Repeat twice more, finishing with cake. Spread top and sides of cake with dark chocolate ganache. Decorate with sugared petals.
15. Gateau Opera.
Preparation and cooking time: 2 hours Cost: $12 Serves 6
Ingredients 85g caster sugar 3 eggs 3 eggwhites 100g almond meal 30g plain flour, sifted 1/4 tsp baking powder 150g dark chocolate, melted, cooled Butter cream 55g caster sugar 2 egg yolks 3 tsp instant coffee powder 140g unsalted butter, softened Ganache 70g dark chocolate, broken up 85ml milk 170ml thick cream, whipped Syrup 1 tsp instant coffee powder 100g caster sugar
Method 1. Preheat oven to 200degC. Grease and line base of a 20cm square cake pan.
2. Beat the sugar and 3 eggs in an electric mixer for 5 minutes or until pale. In a separate bowl, whisk eggwhites until stiff peaks form, then fold into the egg mixture. Combine almond meal, flour and baking powder and carefully fold into egg mixture. Spread into pan and bake for 20 minutes or until cooked. When cool, remove from pan and carefully cut into 3 thin layers.
3. To make butter cream, heat sugar and 100ml of water in a saucepan over low heat, stirring until sugar dissolves. Increase heat and boil for 5 minutes or until thick and sticky. Remove from heat. Whisk egg yolks, then pour into hot syrup. Continue whisking until thick and cool. Dissolve coffee in 1 tablespoon of boiling water and whisk into egg mixture with the butter. Cool completely.
4. To make ganache, place chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water), until the chocolate melts. Bring milk to the boil in a separate saucepan then combine with chocolate. Remove from heat and cool, stirring occasionally. Fold cream into the chocolate mixture.
5. To make syrup, place coffee, sugar and 100ml of water in a saucepan over low heat until the sugar dissolves. Increase heat and boil for 2 minutes, then cool.
6. Place the base layer of cake on a serving plate. Brush with 1/3 of the syrup, spread with all the butter cream, then carefully place another layer of cake on top. Brush with another 1/3 of the syrup and spread with ganache. Place final layer of cake on top and brush with remaining syrup. Refrigerate for 30 minutes to firm. Spread the melted chocolate over cake, reserving a little to be placed in a piping bag. Pipe the word 'opera' on the cake.
16. Dark chocolate and Hazelnut Brownies.
Ingrediants. 185 gms dark chocolate: 125 gms butter: 2 eggs lightly beaten: 1 cup caster sugar: 1 cup plain flour: 70 gms Hazelnuts finely chopped.
Pre heat oven to 180ºC. Grease and line base of a deep 20 cm square cake tin. Place chocolate and butter in a large heat proof bowl. Place over a pan of a gently simmering on low heat. Stir until chocolate melts and mixture is smooth. Remove from heat. Stir in egg, sugar, and vanila extractthen fold in the flour and Hazelnuts. Spoon the mixture in to the cake tin. Bake for about 30 minutes until sides shrink slightly from pan. Cool before cutting in to squares. Dust with icing sugar and serve.
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