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RECIPES

Pecan Pie ..................................................................

Ingredients

120 g Sugar, 220 ml Dark Corn Syrup, A pinch of Salt, 1 tbsp all-purpose Flour, 2 Eggs, 1 tbsp Butter, 60 g unsweetened Chocolate, 1 tsp Vanilla extract, 150 gr Pecan halves, 1 unbaked Pie Crust

Preheat oven to 150°C.

Beat the Sugar, Syrup, Salt, Flour, and Eggs together in a bowl.

Add the grated chocolate, the Vanilla and the Pecans to the mixture.

Pour into the Pie Crust.

Bake for 55 minutes.

Leave to cool before serving.

Serve with Cream or/and Ice cream.

Almond Crescents .......................................................

Ingredients

140g Blanched Almonds, 60g Caster Sugar, 1 Egg White, A few drops of Vanilla Essence, 30g Plain Flour, 1 Egg Yolk, 30g Flaked Almonds, 4 Tbsp Sweetened Milk

Preheat the oven to 200°C

Mix the chopped Almonds with the Sugar and the Vanilla essence.

Add the Egg white to moisten the mixture.

Mix in the flour with your fingertips and divide the mixture into nut sized balls.

Roll each ball into small cigar shapes and bend into a crescent.

Brush over the crescents with the egg yolk and then sprinkle on the flaked almonds.

Place on a greased baking tray and bake for about 10-15 minutes until evenly coloured. Remove from the oven and brush immediately with the sweetened milk. Serve when cool.

Cashew Chicken.....................................................

Ingredients

400g boneless Chicken cut into cubes, 1.5 tbsp Cornstarch, 0.2L Soy Sauce, 2 tbsp Soup Base, 200g sliced celery, 230g drained Chesnuts, 60g sliced Pimento, 4 tbsp roasted Cashews, 4 cups cooked rice

Combine chicken cubes, cornstarch, soy sauce and soup base and leave to marinate for 15 minutes at room temperature.

Place in the fridge and marinate longer.

Stir in the celery and cover up.

Heat on medium heat for a few minutes, keep stiring.

Stir in the water chesnuts and pimento. Heat some more until the vegetables are crisp. Sprinkle over the cashews and serve on rice.

Hazelnut Cake.......................................................................

Ingredients

8 egg whites, 8 egg yolks, 100g sugar, 4 tbsp Orange juice, 4 tbsp Meal, 4 tbsp Hazelnuts, Butter for greasing the pan, 150g sugar, 60 ml water, 8 additional egg yolks, 230g butter, 120g ground toasted hazelnuts, 12 whole, shelled hazelnuts

Preheat oven to 180°C

Blend 8 yolks and 100g sugar with an electric mixer until they are creamy yellow. Mix in the orange juice, the meal and the ground hazelnuts. Set aside.

Whip the egg whites until firm. Slowly stir into the yolk mixture.

Bake in a well greased cake form for 40 minutes. Check if ready by sticking in a toothpick. (If the toothpick stays clean the cake is ready)

For the icing, boil the sugar in the water until dissolved. Beat the additional egg yolks and add the boiled sugar. Continue beating until the blend cools. Add the butter and beat for five more minutes until light and creamy. Add the ground hazelnuts.

When the cake is ready, allow it to cool. Slice it into two. Spread the hazelnut cream evenly between the two halves and the top and sides of the cake. Decorate with the whole hazelnuts.

Macadamia shortbread.......................................................

Ingredients

250g Butter, 120g Castor sugar, 2 tbsp Vanilla essence, 450g Plain Flour, 120g Rice Flour, 120g Macadamia meal

Beat the butter, sugar and vanilla in a bowl with an electric mixer until fluffy. Stir in sifted flours and the nuts in two batches.

Press ingredients together. Knead until smooth and divide into two portions. Roll each portion between two sheets of baking paper into a 23 cm circle. Press an upturned 22 cm loose-based fluted flan tin into shortbread to cut rounds. Cut each round into 16 wedges. Place on lightly greased oven trays. Prick in with fork. Sprinkle sugar over. Bake at 160°C for about 20 minutes until shortbreads have a pale straw colour. Cool and serve.

Pistachio – Chicken Cannelloni...........................................

Ingredients

For the sauce:

2 chopped onions, 900g chopped Tomatoes, ¾ tsp Basil, 2 tbsp Olive Oil, 3 chopped Carrots, ½ tsp Sugar, 2 crushed Garlic cloves, 3 tbsp Tomato paste, Salt and Pepper to taste

For the Pasta and Filling:

1 medium Onion, 2 tbsp Olive Oil, 100g cubed Mozzarella, 120g roasted chopped pistachios, 24 Pasta rectangles (14 cm by 10 cm), 80g grated Parmesan, 500g chicken breast, 2 Beaten eggs, 60g lean Bacon, 60 ml whipping cream, Salt and Pepper, Nutmeg

Sauce:

Over low heat, combine the olive oil and the onions, wait till onions are translucent. Add the garlic, tomatoes, carrots, tomato paste and salt and pepper. Cook and stir occasionally (30 min). Cool and put in a blender till the sauce is smooth.

Pasta:

Dice the chicken and the bacon and quarter the onion. Place everything into a food processor and process until finely chopped. Heat the olive oil in a pan and add the chicken mixture. Stir constantly and heat until cooked through. Cool.

Combine the beaten eggs and cream and add to cooked chicken along with the mozzarella. Add the chopped Pistachios and spices. Gently boil some water and add the pasta in small batches. Simmer until just tender and remove to a bowl of cold water. Preheat ove to 180°C. Butter a large baking dish. Dry the pasta and fill each rectangle with some chicken mixture. Roll up each rectangle into a cylinder and pack closely in the baking dish. Top the cannelloni with the tomato sauce. Sprinkle the grated cheese over the top and bake for 25 minutes.

Flan with Pine Kernels.................................................

Ingredients

175g cracked wheat, 500g minced lamb, 1 chopped medium onion, 1 handful of mint leaves, 2 tsp of ground cumin, 1 whisked egg, 1 garlic clove, 25g Pine Kernels, Salt and Pepper, Preheat oven to 180°C.

Soak the cracked wheat in a bowl of water for 35 minutes.

Drain the wheat and put it into a mixing bowl with the lamb, onion, mint and cumin. Season with salt and pepper to your liking and mix well. Stir in the whisked egg.

Pour the mixture into a 25 cm flan dish and press down evenly. Slice the garlic and spread it over the meat with the pine kernels.

Place the dish into the oven and bake for 45 minutes.

Serve hot.

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